School and Home Cooking | Page 4

yeast plants

0. Graduated measure and dipper for measuring the ingredients of
modified milk
0. Some species of molds
0. The four types of bacteria
0. Canning foods
0. Rack for holding jars
0. The composition of fruits and fruit products
0. Drier for vegetables or fruits
0. The composition of sugar and similar foods
LIST OF EXPERIMENTS
0. Measurement equivalents.
0. Use of the wooden spoon.
0. Lack of draft.
0. Presence of draft.
0. The regulation and purpose of a gas mixer.
0. The dissolving power of water.
0. Presence of gases in water. 8. Simmering and boiling of water.
0. Tannin in tea.
0. The solubility of granulated sugar in cold water.
0. The solubility of granulated sugar in hot water.
0. The solubility of powdered sugar.
0. The solubility of caramel.
0. The starch test.
0. The effect of cold water on starch.
0. The effect of heat on starch.
0. Stiffening of cooked starch.
0. The structure of starch.
0. Separation of cellulose and starch.
0. The difference in the nutritive value of boiled rice and rice cooked
over boiling water.
0. Retention of heat.
0. Starch grains and boiling water.
0. Separation of starch grains with cold water.
0. Separation of starch grains with sugar.
0. Separation of starch grains with fat.
0.
The change of starch into dextrin.

0. The solubility of dextrin.
0. Starch in cracker.
0. Action of saliva upon starch.
0. The effect of soaking starchy vegetables in water.
0. Temperature at which fats and oils decompose or "burn".
0. Bread fried in "cool" fat.
0. The temperature of fat for frying
0. Saponification of fat
0. Action of oil and water
0. Emulsion of fat
0. The coagulation of egg-white
0. The solubility of albumin
0. Temperature at which eggs coagulate
0. Comparison of cooked and boiled eggs
0. Effect of beating a whole egg
0. Comparison of eggs beaten with a Dover egg beater and with a wire
spoon
0. Effect of beating egg yolk and white separately
0. Separation of milk into foodstuffs
0. Scalding milk
0. Comparison of the conducting power of metal and earthenware
0. Effect of rennet on milk
0. Separation of curd and whey
0. Effect of acid on milk
0. Division of muscle
0. Effect of dry heat on (_a_) connective tissue, (_b_) muscle fiber
0. Effect of moisture and heat on (_a_) connective tissue, (_b_) muscle
fiber
0. Comparison of starch and dextrin for thickening
0. Effect of cold water on meat
0. Effect of boiling water on meat
0. Effect of salt on meat
0. Effect of cold water on gelatine
0. Effect of hot water on gelatine
0. Effect of soaking fish in water
0. Effect of boiling fish rapidly
0. Effect of acid on milk

0. Neutralization of acid by means of soda
0. Protein in oyster liquor
0. Leavening with steam and air
0. Comparison of thick and thin quick breads
0. Preparation of flour for quick breads
0. Action of baking soda on sour milk
0. Chemical change
0. Quantity of baking soda to use with sour milk
0. Action of baking soda on molasses.
0. Quantity of baking soda to use with molasses.
0. Effect of cold water on a mixture of cream of tartar and baking soda.
0. Effect of hot water on a mixture of cream of tartar and baking soda.
0. Effect of hot water on baking powder.
0. Starch in baking powder.
0. Comparison of the time of action of different types of baking
powders.
0. Conditions for growth of the yeast plant.
0. Protein in flour.
0. Mixtures for freezing.
0. Effect of air, light, and drying upon the growth of molds.
0. Effect of moisture and light upon the growth of molds.
0. Effect of moisture and darkness upon the growth of molds.
0. Effect of moisture and low temperature upon the growth of molds.
0. Growth of molds on cut fruit.
0. Growth of molds upon whole fruits.
0. Growth of molds on other foods.
0. Growth of molds upon wood.
0. Growth of molds upon cloth.
0. Contamination of fresh food by means of moldy food.
0. Growth of bacteria.
0. Effect of boiling upon the growth of bacteria.
0. Effect of preservatives on the growth of bacteria.
0. Use of sugar as a preservative.
0. Pectin in fruit juice.
0.
Pectin in the inner portion of orange and lemon peel.
[Illustration: BLEST BE THE FEAST WITH SIMPLE PLENTY
CROWNED]

FOREWORD
One of the slogans of the World War,--"Food will win the
War,"--showed that food was much more important than many persons
had believed. It confirmed the fact that food was not merely something
that tastes good, or relieves the sensation of hunger, but that it was a
vital factor in