School and Home Cooking Part 49

(3) If the vegetable is cooked, to prepare it in such a way that no nutriment is lost.

(4) To compare the quant.i.ty of milk used by each member of the family with the quant.i.ties suggested at the top of.

DIVISION EIGHT

FLAVORING MATERIALS: FOOD ADJUNCTS

LESSON Lx.x.xVIII

FOOD ADJUNCTS--DISHES CONTAINING FOOD ADJUNCTS

FOOD ADJUNCTS.--Besides the foodstuffs there are edible substances called _food adjuncts_. These cannot be termed foods, as they do not perform the functions of such, but they give flavor to them and they may excite the secretion of the digestive juices, and thus aid in the digestion of real foods. For the most part, food adjuncts are contained in these cla.s.ses of materials,--condiments, flavoring extracts, and beverages.

Condiments.--Seasoning materials and spices are called _condiments_.

They are used with foods to give the latter a pleasing flavor. But condiments should be eaten in moderation. They are often used to cover up the flavor of inferior or poorly prepared foods and they are often used to excess in sauces. Highly seasoned sauces should be served only with foods that are insipid in taste, but valuable for their nutritive properties.

Good foods, well cooked, have a flavor which needs little change. We should train ourselves to enjoy the natural flavor of foods, so that there is no craving for condiments.

_Salt_ may be cla.s.sed both as a condiment and as a food (see _Ash_). When used in moderation, it has undoubted value in diet. It is used in many types of foods, especially meats and vegetables. The flavor of sweet foods such as cakes and sweet sauces is invariably improved by the addition of a small quant.i.ty of salt.

_Vinegar_ is an acid flavoring material prepared by fermenting apple or grape juice or other materials. It contains acetic acid.

_Cinnamon_ is a spice obtained from the inner bark of a small tree.

Like most spices, it contains a volatile oil, i.e. an oil which evaporates. Cinnamon is sometimes adulterated with _ca.s.sia_, a spice prepared from the bark of the ca.s.sia tree which grows in China and Dutch West Indies. Ca.s.sia is similar to cinnamon in flavor.

_Cloves_ are the flower buds of an evergreen tree which grows in Brazil, Ceylon, and West Indies.

_Nutmeg_ is the dried kernel of a fruit which grows on a tree native to the Malay Archipelago.

_Ginger_ is the root of a tropical plant. It contains starch and oil of ginger.

_Mustard_ is prepared from the seed of mustard plants.

_Black pepper_ is obtained from the unripe berry of a tropical vine while _white pepper_ is prepared from the ripe berries. The latter is not as pleasing in flavor as black pepper and is more expensive. It is sometimes desired, however, because of its more pleasing appearance.

_Cayenne pepper_ is prepared from the dried ripe fruit of the Capsic.u.m plant.

_Paprika_ is also prepared from the fruit of the Capsic.u.m plant, but the seeds and stems of the fruit are removed. It is a much milder spice than cayenne pepper.

_Marjoram, savory_, and _thyme_ are the leaves of herbs used for flavoring.

FLAVORING EXTRACTS.--Alcoholic solutions of volatile oils derived from plants are termed flavoring extracts. By dissolving the vanilla bean and lemon and orange peel in alcohol vanilla, lemon, and orange extracts are prepared. Since volatile oils evaporate readily, especially when heated, flavoring extracts should be added, if possible, to cold foods.

BEVERAGES.--The stimulating materials contained in the common beverages,-- tea, coffee, cocoa, and chocolate,--are food adjuncts. [Footnote 62: _Caffeine_ is the stimulating material in coffee; _theine_, in tea; and _theobromine_, in cocoa and chocolate.] Except for the value of the water they contain, in carrying on the needs of the body, and for the small quant.i.ty of sugar and cream used with them, tea and coffee have no food value. But cocoa and chocolate are rather rich in food value (see _Cocoa and Chocolate_). These beverages contain both foodstuffs and food adjuncts.

CURRY OF KIDNEY BEANS

1 pint kidney beans 2 tablespoonfuls fat 1 onion 1 teaspoonful curry powder [Footnote 63: Curry powder is a mixture of various spices including turmeric and coriander-seed powders.]

1 teaspoonful salt 2 tablespoonfuls flour 1 pint tomatoes

Wash and soak the beans overnight. Boil gently until tender.

Brown the onion in the fat, then add the curry powder, salt, and flour, and proceed as for Tomato Sauce (see _Tomato Sauce_). Add the cooked beans to the mixture and cook all together for a few minutes. Serve hot.

_Chili con carni_ may be prepared by adding 1 pound chopped beef to the ingredients above and subst.i.tuting chili powder for curry powder. If this change is made, brown the onion in the fat, then add the meat. Stir and cook until the meat loses its red color. Add the cooked beans and seasonings. Mix the flour with a small quant.i.ty of cold tomato. Add this and the remainder of the tomatoes to the meat mixture. Stir and cook for a few minutes. Serve hot.

SPICED BAKED APPLES

5 apples 5 tablespoonfuls sugar Water 1 lemon Whole cloves

Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole cloves in each apple. Place the apples in a baking-dish, put 1 tablespoonful of sugar in the cavity of each apple, and a slice of lemon on the top. Add enough water to cover the bottom of the baking-dish.

Cover, bake at 400 degrees F. until soft. Serve cold.

If the apples are very sour, more sugar should be used.

SAVORY TOAST

2 cupfuls canned tomatoes 1 cupful water 2 cloves 3 allspice berries 3 peppercorns 2 sprays parsley 2 tablespoonfuls fat 1/2 onion, sliced 3 tablespoonfuls flour 1/2 teaspoonful mustard 2 teaspoonfuls salt Dash cayenne 1/4 pound cheese 1 egg 8 slices toast

In a covered saucepan, cook the tomatoes, water, cloves, allspice berries, peppercorns, and parsley at simmering temperature for at least 15 minutes.

Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add these ingredients to the onion and fat. Mix well and add the cooked tomatoes. Stir and cook until the mixture reaches the boiling point, then strain. Add the cheese, stir and cook until the cheese is blended with the other ingredients.

Beat the egg, add a portion of the hot tomato mixture to it. Mix thoroughly and add it to the remainder of the tomato mixture. Stir and cook on the back of the range or over hot water until the egg is thickened. Pour over toast. Serve at once.

Canned tomato soup may be used instead of canned tomatoes. If this subst.i.tution is made, the cloves, allspice berries, peppercorns, and parsley should be omitted. For economy, the egg may be omitted. If no egg is used, the flour may be increased to 4 tablespoonfuls and the fat to 3 tablespoonfuls.

Compare this recipe with that for Tomato Sauce. In what ways are the ingredients and method of preparation similar? In what ways do they differ?

QUESTIONS

In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples are the food adjuncts found?

Beans contain what ingredients that require long cooking?

What material can be added during cooking that will soften them (see _Cooking Dried Legumes_)?

What is the purpose of covering apples during baking? Why should they be baked in a slow oven (see _Suggestions for Cooking Fruits_)?

What kind of substance do all spices contain?

Why should spices be used in moderation?

Explain why flavoring extracts should be added, if possible, to cold foods.