CHEESE STRAWS
2/3 cupful flour 1/4 teaspoonful salt Cayenne 1 cupful soft bread crumbs 1 cupful grated cheese 2 tablespoonfuls milk
Mix the ingredients in the order given in the recipe. (The milk should merely moisten the ingredients so they will stick together. It may be necessary to increase the quantity.) On a slightly floured board roll the mixture to 1/4 inch thickness. Cut in strips 1/4 inch wide and 4 to 6 inches long. Place on an oiled pan. Bake until brown in a moderate oven.
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?