QUESTIONS
What must be the condition of cheese in order to grate it? If it is very soft, how should it be prepared to add to the sauce?
What is macaroni? What foodstuff does it contain in large quantity?
What is the effect of cold water on cooked macaroni (see Experiment 17)?
Why is it cooked in a large quantity of boiling water?
What does the water in which the macaroni was cooked contain?
What use can be made of the water that is drained from the macaroni (see Cheese Sauce,)?
What is the price per pound of macaroni? What is the price per pound of rice? What is the price per pound of cheese?
How much cheese, by weight, is required for one cupful of grated cheese?
How many will this recipe for Macaroni and Cheese serve?
How does cheese compare in price per pound with beefsteak? How does it compare in nutritive value? How much of the cheese is waste material? How much of beefsteak is waste material? Which is the cheaper food?