sugar
1/2 c. water
Wipe and core the apples. Put them into a baking dish and place a slice
of lemon on the top of each. Make a sirup of the sugar and the water,
pour this around the apples, and bake slowly until they can be pierced
easily with a fork. Serve hot or cold, with a teaspoonful of jelly on
the top of each apple.
BLACK TEA
6 tsp. black tea
6 c. boiling water
Scald out the pot with freshly boiling water, pour in the tea, add the 6
cupfuls of freshly boiling water, and allow it to stand on the leaves
until the tea is strong enough to serve. Then either pour the tea off
the leaves and keep it hot or serve at once.
MILK, BUTTER, AND CHEESE (PART 2)
EXAMINATION QUESTIONS
(1) From what part of milk is butter made?
(2) What food substances does butter contain?
(3) Tell how to select good butter.
(4) After butter is purchased, what care should be given to it?
(5) (_a_) How does cooking affect butter? (_b_) How can economy be
exercised in the use of butter in cooking?
(6) How may rancid butter be made fit for use in cooking?
(7) Explain the advantages of butter substitutes.
(8) Give the test for distinguishing oleomargarine and renovated butter
from butter.
(9) Explain briefly the way in which cheese is produced.
(10) What food substances are found in cheese?
(11) Why can cheese be used to take the place of meat?
(12) Tell the advantages that cheese has over meat.
(13) Explain how to make cottage cheese from sour milk.
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