School and Home Cooking

by Carlotta C. Greer

QUESTIONS

Explain why corn-meal is not used alone for corn-meal muffins (see Wheat Flour and Corn-meal).

Compare the quantity of milk used in Rice Muffins with that used in Plain
Muffins. Account for the difference.

From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of boiled rice. Compare with the composition of the uncooked food. How much nourishment is lost by boiling?

By what method can rice be cooked to retain the most nourishment?

Explain why the per cent of nutrients in a food does not always indicate the quantity of nourishment that the nutrients yield to the body (see Per Cent of Nutrients; Nutritive Values).