21. Retention of heat.
22. Starch grains and boiling water.
23. Separation of starch grains with cold water.
24. Separation of starch grains with sugar.
25. Separation of starch grains with fat.
26. The change of starch into dextrin.
27. The solubility of dextrin.
28. Starch in cracker.
29. Action of saliva upon starch.
30. The effect of soaking starchy vegetables in water.
31. Temperature at which fats and oils decompose or "burn".
32. Bread fried in "cool" fat.
33. The temperature of fat for frying
34. Saponification of fat
35. Action of oil and water
36. Emulsion of fat
37. The coagulation of egg-white
38. The solubility of albumin
39. Temperature at which eggs coagulate
40. Comparison of cooked and boiled eggs
41. Effect of beating a whole egg
42. Comparison of eggs beaten with a Dover egg beater and with a wire spoon
43. Effect of beating egg yolk and white separately
44. Separation of milk into foodstuffs
45. Scalding milk
46. Comparison of the conducting power of metal and earthenware
47. Effect of rennet on milk
48. Separation of curd and whey
49. Effect of acid on milk
50. Division of muscle
51. Effect of dry heat on (a) connective tissue, (b) muscle fiber
52. Effect of moisture and heat on (a) connective tissue, (b) muscle fiber
53. Comparison of starch and dextrin for thickening
54. Effect of cold water on meat
55. Effect of boiling water on meat
56. Effect of salt on meat
57. Effect of cold water on gelatine
58. Effect of hot water on gelatine
59. Effect of soaking fish in water
60. Effect of boiling fish rapidly
61. Effect of acid on milk
62. Neutralization of acid by means of soda
63. Protein in oyster liquor
64. Leavening with steam and air
65. Comparison of thick and thin quick breads
66. Preparation of flour for quick breads
67. Action of baking soda on sour milk
68. Chemical change
69. Quantity of baking soda to use with sour milk
70. Action of baking soda on molasses.
71. Quantity of baking soda to use with molasses.
72. Effect of cold water on a mixture of cream of tartar and baking soda.
73. Effect of hot water on a mixture of cream of tartar and baking soda.
74. Effect of hot water on baking powder.
75. Starch in baking powder.
76. Comparison of the time of action of different types of baking powders.
77. Conditions for growth of the yeast plant.
78. Protein in flour.
79. Mixtures for freezing.
80. Effect of air, light, and drying upon the growth of molds.
81. Effect of moisture and light upon the growth of molds.
82. Effect of moisture and darkness upon the growth of molds.
83. Effect of moisture and low temperature upon the growth of molds.
84. Growth of molds on cut fruit.
85. Growth of molds upon whole fruits.
86. Growth of molds on other foods.
87. Growth of molds upon wood.
88. Growth of molds upon cloth.
89. Contamination of fresh food by means of moldy food.
90. Growth of bacteria.
91. Effect of boiling upon the growth of bacteria.
92. Effect of preservatives on the growth of bacteria.
93. Use of sugar as a preservative.
94. Pectin in fruit juice.
95. Pectin in the inner portion of orange and lemon peel.
[Illustration: BLEST BE THE FEAST WITH SIMPLE PLENTY CROWNED]
FOREWORD
One of the slogans of the World War,--"Food will win the War,"--showed that food was much more important than many persons had believed. It confirmed the fact that food was not merely something that tastes good, or relieves the sensation of hunger, but that it was a vital factor in achieving one of the noblest ideals of all time.
The subject of food is a broad one,--one that is growing in interest. Many present-day scientists are finding a lifework in food study. "Tell me what you eat and I will tell you what you are," was spoken many years ago. The most recent work in science confirms the fact that the kind of food an individual eats has much to do with his health and his ability to work.