School and Home Cooking · Chapter 97Lesson XCVI
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COMBINING MILK WITH ACID.—In the preparation of Cream of Tomato Soup, it is necessary to combine milk with tomatoes,—a food containing acid. If the following experiments are performed, and applications drawn from the results of the experiments, it should be possible to make this soup successfully.
EXPERIMENT 61: EFFECT OF ACID ON MILK.—Put a small quantity of milk in a test tube, heat it slightly, and add a few drops of some acid substance,— tomato juice, lemon juice, or vinegar. What is the result?
EXPERIMENT 62: NEUTRALIZATION OF ACID BY MEANS OF SODA.—Put a small quantity of any of the acids mentioned above in a test tube and add 1/4 teaspoonful baking soda. What happens? Now add a little milk to the mixture. Does the milk curdle? How has the acid been changed so that it does not curdle the milk? What conclusions may be drawn from this as to the use of soda in cooking tomato and milk mixtures?
1 can tomatoes 1/4 teaspoonful baking soda 1 quart milk 1/3 cupful flour 1/4 cupful butter or substitute 1 tablespoonful salt 1/8 teaspoonful pepper
Turn the tomatoes into a saucepan, cover them; cook at simmering temperature for about fifteen minutes. Press through a strainer and add the baking soda. Make a White Sauce of the milk, flour, and fat, remove from the fire. Add the hot tomatoes slowly to the White Sauce, stirring constantly. Add the seasonings. Do not heat the mixture after combining the tomatoes and White Sauce. Serve at once.
[Illustration: FIGURE 64—THE COMPOSITION OF MILK AND MILK PRODUCTS]
Cream of Tomato Soup may also be prepared by making a sauce of the tomatoes, flour, and fat, adding the baking soda and pouring the sauce into the hot milk and finally adding the seasonings.
Note that in either method of preparation, the tomato is added to the milk and the salt is added just before serving. Only enough baking soda is used to affect a portion of the acid of the tomatoes so that the pleasing acid flavor of the tomatoes still predominates.
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.
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?
What is the price per can of tomatoes?
How many cupfuls in one can of tomatoes?
With the aid of United States Department of Agriculture, Bulletin No. 28 and illustrations in this text, tabulate the composition of tomatoes, whole milk (see Figure 64), cheese (see Figure 75), flour, and bread (see Figure 77). Explain why Cream of Tomato Soup and Cheese Straws make a desirable combination from the standpoint of composition and use in the body.