Score Card Gelatin Desserts

General appearance ...............................

........

..............................

40

Container

(5)

Form

(10)

Color

(10)

Appearance

(10)

Garnish

(5)

Gelatin mixture ............................

..........

....................................

60

Density

(10)

Flavor

(40)

Imperceptibility of gelatin

(10)

100

References

Atwater. Poultry as Food. United States Department of Agriculture, Farmers' Bulletin 182 (1903).

Atwater and Bryant. The Composition of American Food Materials. United States Department of Agriculture, Office of Experiment Stations, Bulletin 28 (Revised).

Carver. The Pickling and Curing of Meat in Hot Weather. Tus-keegee Institute, Experiment Station, Bulletin 24 (1912).

Cook. Bouillon Cubes: Their Contents and Food Value compared with Meat Extracts and Homemade Preparations of Meat. United States Department of Agriculture, Bulletin 27 (1913).

Edelmann. Textbook of Meat Hygiene.

Green. How to Cook Meat and Poultry.

Grindley. Studies of the Effect of Different Methods of Cooking upon the Thoroughness and Ease of Digestion of Meat. United States Department of Agriculture. Office of the Experiment Stations, Bulletin 193 (1907).

Hall. Market Classes and Grades of Meat. University of Illinois, Agricultural Experiment Station, Bulletin No. 147.

Hall and Emmett. Relative Economy, Composition and Nutritive Value of the Various Cuts of Beef. Illinois Agricultural Experiment Station, Bulletin 158 (1912).

Langworthy. The Guinea Fowl and its Use as Food. United States Department of Agriculture, Farmers' Bulletin 234 (1905).

Langworthy and Hunt. Mutton and its Value in the Diet. United States Department of Agriculture, Farmers' Bulletin 526

(1913)-Langworthy and Hunt. Economical Use of Meat in the Home.

United States Department Of Agriculture, Farmers' Bulletin

No. 391 (Corrected 1910). Leach. Food Inspection and Analysis.

Lighton and Douglas. The Meat Industry and Meat Inspection. Mitchell. Flesh Foods. Pennington. The Handling of Dressed Poultry a Thousand Miles from the Market. Yearbook of the Department of Agriculture for 1912. Sherman. Food Products. Sprague. A Precise Method of Roasting Beef. University of

Illinois, Bulletin 419 (1907). Wiley. Foods and their Adulterations.

Wiley and Bigelow. Preserved Meats. United States Department of Agriculture, Bureau of Chemistry, Bulletin 13, Part

10. White. Meat. Ohio State University, Agricultural College Home

Makers' Reading Course (1912).