QUESTIONS
Why should tomatoes be covered when cooked for soup?
Why should they be cooked at simmering rather than boiling temperature?
From the results of your experiments (see Experiments 61 and 62) explain why soda is added to the tomatoes in Cream of Tomato Soup.
What is the purpose of adding the strained tomatoes or Tomato Sauce slowly to the White Sauce or milk?
Why should the soup be served at once after combining the tomato and milk mixture?
If enough Cream of Tomato Soup were prepared for two meals, how and when should the tomatoes and White Sauce be mixed?
What is the price per can of tomatoes?
How many cupfuls in one can of tomatoes?
With the aid of United States Department of Agriculture, Bulletin No. 28 and illustrations in this text, tabulate the composition of tomatoes, whole milk (see Figure 64), cheese (see Figure 75), flour, and bread (see Figure 77). Explain why Cream of Tomato Soup and Cheese Straws make a desirable combination from the standpoint of composition and use in the body.