oil one minute. Observe the
result. Break open a lump and examine it.

2. Mix 1 tsp. of cornstarch with 2 tsp. of cold water, and stir into 1/4
cup of boiling water. Note the result.

3. Mix 1 tsp. of cornstarch with 2 tsp. of sugar and stir into 1/4 cup
of boiling water. Note the result.

4. Mix 1 tsp. of cornstarch with 2 tsp. of melted fat in a small
saucepan and stir into it 1/4 cup of boiling water. Note the result.

CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS

1. Starch granules must be separated before being used to thicken a
liquid:

(1) By adding a double quantity of cold liquid

(2) By adding a double quantity of sugar

(3) By adding a double quantity of melted fat.

2. The liquid which is being thickened must be constantly stirred, to
distribute evenly the starch grains until they are cooked.

BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.

Milk Flour Butter
Thin cream sauce 1 cup 1 tbsp. 1 tbsp.
Thick cream sauce 1 cup 2 tbsp. 2 tbsp.

NOTE.--Use thick cream sauce to pour over a
food. Use thin cream sauce when solid food
substance is mixed with the sauce.

VARIATIONS OF BASIC RECIPE

1. Tomato sauce.--Use strained tomato juice instead of milk.

2. Vegetable sauce.--Use vegetable water in place of the milk.

3. Cheese sauce.--Use 1/3 to 1/2 cup of grated cheese in 1 cup of thick
cream sauce.

CREAM OF VEGETABLE SOUPS

At least one practice lesson should be given on the making of these
soups. The value of the vegetable water should be impressed upon the
pupils, and it may be pointed out that these soups are an excellent way
of using the cooking water and any left-over vegetable.

The difference between tomatoes and other vegetables should be noted.
Tomatoes are a fruit and, as such, contain an acid. The acid would
curdle milk and must be neutralized by the use of soda, before milk can
be added.

[Illustration: Utensils used for cream soups]

PRINCIPLES OF CREAM SOUPS

1. The liquid may be all milk, part vegetable water and milk, or all
vegetable water.

2. The amount of flour used for thickening depends on the vegetable.
Starchy vegetables need only 1/2 tbsp. to one cup of liquid; non-starchy
vegetables need 1 tbsp. to a cup.

3. The ingredients are combined as follows:

(1) The liquid is heated and thickened with
flour