What care should be taken in cooking chocolate in boiling water?
In preparing Vanilla Sauce, why is the flour mixed with the sugar (see
Experiment 24)?
How does the quantity of thickening for Vanilla Sauce compare with the quantity of thickening for the Sauce for Cream Toast?
Give the four different quantities of flour generally used to thicken one pint of sauce.
What care should be taken in cooking Vanilla Sauce?
Compare the recipe for Chocolate Corn-starch Pudding with that for Chocolate Sauce. What material and how much of it is used for thickening each? What difference in consistency is there in the two cooked mixtures? What liquids are used in each mixture? Why is the sauce cooked directly over the flame and then over, boiling water, while the pudding is cooked only over boiling water?
LESSON LVII
CHEESE (A)
THE RELATION OF CHEESE TO MILK.—To show the relation of cheese to milk, and to understand the manufacture of cheese, try the following:
EXPERIMENT 47: EFFECT OF RENNET ON MILK.—Put a small quantity of milk in a test tube and heat the milk a very little, taking care not to boil it. Add to it 1/4 teaspoonful liquid rennet, or 1/8 junket tablet, and set aside. After a few minutes examine the milk. How has the rennet changed the milk? What substance in the milk has been clotted by the rennet (see Lesson XLVI)?