,,woman',s ,,institute ,,library ,,of ,,cookery ,,volume ,,five ,,fruit ,,and ,,fruit ,,desserts ,,canning ,,and ,,drying ,,jelly ,,making1 ,,preserving1 ,,and ,,pickling ,,confections ,,beverages ,,the ,,planning ,,of ,,meals ,,woman',s ,,institute ,,of ,,domestic ,,arts ,,and ,,sciences1 ,inc4 ,,preface ,this volume1 the fifth of the ,woman's ,institute ,library of ,cookery1 deals with the varieties of fruits and the desserts that can be made from them1 the canning and preserving of foods1 the making of confections of every description1 beverages and their place in the diet1 and every phase of the planning of meals4 ,with fruits becoming less seasonal and more a daily food1 an understanding of them is of great value to the housewife4 ,in ,fruit and ,fruit ,desserts1 she first learns their place in the diet1 their nature1 composition1 and food value4 ,then she proceeds with the preparation and serving of every variety of fruit4 ,included in this section also are fruit cocktails1 those refreshing appetizers often used to introduce a special meal4 ,to understand how to preserve perishable foods in the seasons of plenty for the times when they are not obtainable is a valuable part of a housewife's knowledge4 ,canning and ,drying deals with two ways of preserving foodstuffs1 treating carefully the equipment needed and all the methods that can be employed and showing by means of excellent illustrations1 one of them in natural colors1 every part of the procedure followed4 ,the fruits and vegetables that permit of canning1 as well as certain meats and fish1 are taken up in a systematic manner4 ,jelly ,making1 ,preserving1 and ,pickling continues a discussion of the home preservation of foods1 showing how they can be kept for long periods of time not by sterilization1 but with the aid of preservatives4 ,each one of these methods is treated as to its principles1 equipment1 and the procedure to be followed4 ,after trying the numerous recipes given1 the housewife will be able to show with pride the results of her efforts1 for nothing adds more to the attractiveness and palatability of a meal than a choice jelly1 conserve1 marmalade1 or jam4 ,confections deals with that very delightful and fascinating part of cookery--confection making4 ,not only are home-made confections cheaper than commercially made ones1 but they usually contain more wholesome materials1 so it is to the housewife's advantage to familiarize herself with the making of this food4 ,recipes are given for all varieties of confections1 including taffies1 caramels1 cream candies1 and the confections related to them4 ,fondant making is treated in detail with illustrations showing every step and directions for making many unusual kinds4 ,though beverages often receive only slight consideration1 they are so necessary that the body cannot exist very long without them4 ,in ,beverages is discussed the relation of beverages to meals1 the classes of beverages1 and the preparation of those required by the human system1 as well as the proper way to serve them4 ,in addition to coffee1 tea1 cocoa1 chocolate1 and cereal beverages1 fruit1 soft1 and nourishing drinks receive their share of attention4 ,to be a successful home maker1 it is not enough for a housewife to know how to prepare food2 she must also understand how to buy it1 how to look after the household accounts1 what constitutes correct diet for each member of her family1 how to plan menus for her regular meals and for special occasions1 and the essentials of good table service4 ,all these things1 and many more1 she learns in ,the ,planning of ,meals1 which completes this volume4 ,,contents ,,fruit ,,and ,,fruit ,,desserts ,fruit in the ,diet ,composition of ,fruits ,food ,value of ,fruits ,preparing and ,serving ,fruits ,blackberries ,blueberries ,cranberries ,raspberries ,strawberries ,miscellaneous ,berries ,apples ,apricots ,cherries ,grapes ,peaches ,pears ,plums ,quinces ,rhubarb ,grapefruit ,lemons ,oranges ,miscellaneous ,citrus ,fruits ,bananas ,pineapples ,miscellaneous ,tropical ,fruits ,melons ,fruit ,cocktails ,dates ,figs ,prunes ,raisins ,dried ,apples1 ,apricots1 and ,peaches ,,canning ,,and ,,drying ,necessity for ,preserving ,foods ,principles of ,canning ,general ,equipment for ,canning ,open-,kettle ,method ,cold-,pack ,method ,procedure in the ,one-,period ,cold-,pack ,method ,procedure in the ,fractional-,sterilization ,method ,steam-,pressure ,methods ,canning with ,tin ,cans ,oven ,method ,preparation for ,canning ,directions for ,canning ,vegetables ,directions for ,canning ,fruits ,sirups for ,canning ,fruits ,canning ,meat and ,fish ,storing and ,serving ,canned ,foods ,scoring ,canned ,foods ,principles of ,drying ,drying ,methods ,directions for ,drying ,vegetables and ,fruits ,storing and ,cooking ,dried ,foods ,,jelly ,,making1 ,,preserving1 ,,and ,,pickling ,value of ,jellies1 ,preserves1 and ,pickles ,principles of ,jelly ,making ,equipment for ,jelly ,making ,procedure in ,jelly ,making ,scoring ,jelly ,recipes for ,jelly ,principles of ,preserving ,preserves ,conserves ,marmalades ,jams ,butters ,principles of ,pickling ,recipes for ,pickles ,recipes for ,relishes ,,confections ,nature of ,confections ,composition of ,confections ,foundation ,materials in ,confections ,flavorings ,colorings ,acids ,food ,materials ,equipment for ,confection ,making ,cooking the ,mixture ,pouring and ,cooling the ,mixture ,finishing ,candies ,taffies and ,similar ,candies ,caramels ,fudge and ,related ,candies ,fondant and ,related ,creams ,miscellaneous ,confections ,serving ,candy ,,beverages ,nature and ,classes of ,beverages ,water in ,beverages ,relation of ,beverages to ,meals ,alcoholic ,beverages ,stimulating ,beverages ,history and ,production of ,coffee ,preparation of ,coffee ,serving ,coffee ,history and ,production of ,tea ,preparation of ,tea ,serving ,tea ,nature and ,selection of ,cocoa and ,chocolate ,preparation of ,cocoa and ,chocolate ,serving ,cocoa and ,chocolate ,cereal ,beverages ,ingredients for ,fruit ,beverages ,preparation of ,fruit ,beverages ,soft ,drinks ,nourishing ,beverages ,,the ,,planning ,,of ,,meals ,necessity for ,careful ,meal ,planning ,successful ,marketing ,keeping ,household ,accounts ,factors ,influencing ,cost of ,foods ,economical ,buying ,suitability of ,food ,composition of ,food ,balancing the ,diet ,diet for ,infants and ,children ,diet for the ,family ,proportion of ,food ,substances ,general ,rules for ,menu ,making ,card-,file ,system for ,menu ,making ,dinner ,menus ,luncheon ,menus ,breakfast ,menus ,menus for ,special ,occasions ,table ,service 99 99 99 99 99 ,,fruit ,,and ,,fruit ,,desserts ,,fruit ,,in ,,the ,,diet #a4 ,,fruit1 as is generally understood1 is the fleshy1 juicy product of some plant or tree which1 when ripe1 is suitable for use as food4 ,although some fruits are seedless1 they generally contain the seeds of the plants or trees that produce them4 ,many fruits require cooking to make them palatable1 others are never cooked1 and still others may be cooked or eaten raw1 as desired4 ,fruits1 because they are wholesome1 appetizing1 and attractive1 occupy a valuable place in the diet4 ,in fact1 it is these qualities rather than their food value that accounts for the popularity of fruits among all people4 ,in addition to causing fruits to appeal to the esthetic sense1 their attractiveness serves another important purpose4 ,it is said that ,nature made them attractive in color1 odor1 and flavor in order that birds might be allured to attack them for food and1 by spreading the seeds1 assist in their propagation4 #b4 ,fruits are gradually growing to be less seasonal and more a daily food1 and are thus constantly becoming more prevalent in the diet4 ,this condition may be attributed to the present rapid means of transportation and the excellent methods of cold storage that exist4 ,through these agencies it is possible to ship more or less perishable fruits long distances from their native localities and at times of the year other than the particular season in which they are at their best in the places where they are grown4 ,thus1 fruits that were formerly considered a luxury may now be served regularly1 even on the tables of persons having only moderate means4 ,the fact that fruits are being more extensively used every day is as it should be1 for this food is entitled to an important place in the diet of all persons4 ,so important is fruit in the diet that it must be looked on not as one of the things that may be taken or omitted as a person wishes without making any difference either way1 but as a food to include in one form or another in nearly every meal4 ,the child who is so young that it cannot take any solid food may have fruit juices included in its diet to decided advantage2 but children who are slightly older and adults may take the fruits cooked or raw instead of in the form of juices4 #c4 ,as far as the composition of fruits is concerned1 it is such that most fresh fruits are not particularly high in food value4 ,however1 they are characterized by other qualities that make up for what they lack in this respect2 then1 too1 what they contain in the way of heat-producing or tissue-building material is easily digestible4 ,most fruits contain considerable acid1 and this food substance makes them stimulating to the appetite4 ,advantage of this fact is taken when fruits are served at the beginning of a breakfast or when several of them are combined in a fruit cocktail and served before luncheon or dinner4 ,this acid produces real stimulation in the stomach1 resulting in a flow of gastric juice from the glands of the stomach walls4 ,in addition1 the delightful color1 the fragrant odor1 or the pleasant taste of fruit1 although a mental effect1 is just as real and just as valuable as the actual stimulation of the acids4 #d4 ,many fruits are eaten raw1 while others are cooked either because they require cooking to make them appetizing or because it is desired not to use them in their raw state4 ,the cooking of fruits has a variety of effects on them1 being sometimes advantageous and other times detrimental4 ,the flavor is always changed by the application of heat1 and in some cases the acid that fruit contains becomes stronger4 ,on the other hand1 the fibrous material1 or cellulose1 of fruits is softened by cooking and thus becomes more digestible4 ,then1 too1 the sugar that is usually added to fruits in their cooking increases their food value4 ,because of these facts1 cooked fruits have considerable value and1 like raw fruits1 should have an important place in the diet4 ,those fruits which are dried and usually eaten raw1 such as figs and dates1 supply much nourishment in an easily digestible form4 #e4 ,the medicinal value of fruit has long been considered to be of importance1 but this may be almost entirely disregarded1 for1 with the exception of the fact that most fruits are valuable as a laxative1 there is nothing to consider4 ,however1 several fruits1 such as blackberries and bananas1 have an anti-laxative effect1 and large quantities of these should for the most part be avoided1 especially in the feeding of children4 #f4 ,in general1 fruits are divided into two classes1 namely1 food fruits and flavor fruits4 ,as their names imply1 food fruits are valuable as food1 whereas flavor fruits are those distinguished by a characteristic flavor4 ,it should be remembered that the flavors1 as well as the odors1 of fruits1 are due chiefly to what is known as their volatile1 or ethereal1 oils4 ,fruits in which these oils are very strong are often irritating to certain persons and cause distress of some sort after eating4 #g4 ,in this ,section1 it is the purpose to acquaint the housewife with the relative value and uses of the various kinds of fruit1 to teach her the best methods of preparation1 and to supply her with recipes that will encourage her to make greater use of this valuable food in her family's diet4 ,in this discussion1 however1 the general classification of fruits is not followed4 ,instead1 the various fruits are arranged alphabetically under the headings ,berries1 ,non-,tropical ,fruits1 ,citrus ,fruits1 ,tropical ,fruits1 ,melons1 and ,dried ,fruits1 in order to simplify matters4 ,while it is hardly possible to use fruits too extensively1 they must not be allowed to take the place of other more nourishing foods that are required by the body4 ,therefore1 in order to make proper use of them1 their value in the diet should not be overlooked4 99 99 99 99 99 ,,nature ,,of ,,fruits ,,advance ,,in ,,fruit ,,cultivation #h4 ,it is sometimes difficult to distinguish between vegetables and fruits4 ,for instance1 the tomato is in reality a fruit1 but it is commonly used as a vegetable1 and rhubarb is more of a vegetable than a fruit1 but it is always used as a fruit4 ,it can therefore be seen that the line between vegetables and fruits is not clearly drawn4 ,it is well to remember that fruit is usually the edible pulpy mass covering the seeds of various plants and trees1 and that it is generally cooked or eaten raw with sugar1 whereas vegetables are seldom sweetened in cooking4 #i4 ,great strides have been made in the cultivation of fruit4 ,many varieties that formerly grew wild are now commonly cultivated4 ,most of the cultivated fruits are superior to the same kind in the wild state1 at least in size and appearance1 but often there seems to be a loss of flavor4 ,through cultivation1 some fruits that were almost inedible in their wild state on account of containing so many seeds have been made seedless4 ,also1 through cross-cultivation1 varieties of fruit different from what formerly existed have been obtained4 ,an example of such fruit is the loganberry which is a cross between a red raspberry and a blackberry and retains many of the qualities of each4 ,however1 some small fruits1 such as blueberries1 or huckleberries1 are still grown wild and marketed only from their wild source4 #aj4 ,while fruit is usually improved by cultivation1 there has been a tendency through this means to produce fruits that will stand up for long periods of time1 so that they may be marketed at great distances from the place where they are grown4 ,for instance1 apples1 especially those found in the market in the spring1 and other fruits1 which look very fine1 will many times be found to have a tough skin and to be almost tasteless4 ,in general1 fruits of delicate flavor and texture cannot be kept very long after they have ripened4 ,to stand shipping1 they must be picked in their green stage2 then if they are kept in the right temperature they will ripen after picking4 ,bananas that are to be shipped a long distance are picked when perfectly green1 but by the time the consumer buys them they are usually well ripened4 ,in addition to bananas1 a few other tropical fruits are shipped out of their native climates in small numbers and are sold at very high prices4 ,however1 many tropical fruits cannot be shipped to the ,northern ,states because of their perishable nature4 99 99 99 99 99 ,,composition ,,and ,,food ,,value ,,of ,,fruits ,,composition ,,of ,,fruits #aa4 ,the composition of fruits is a matter of considerable importance1 for on it the food value of the fruits depends4 ,to a certain extent1 the composition of all fruits is the same1 but the varieties of this food differ in their food values almost as greatly as do vegetables4 ,many of them are extremely low in this respect1 while a few of them are rather high4 ,in order to determine the place that fruit should have in a meal1 it is necessary to obtain a definite idea of the composition as well as the food value of the different varieties4 #ab4 ,,protein ,,and ,,fat ,,in ,,fruits4--,such small quantities of protein and fat are contained in fruits that very little attention need be given to these substances4 ,exceptions are found in avocados1 or alligator pears1 and in ripe olives1 both of which are high in fat4 ,then1 too1 there is a small amount of protein in grapes and some other fruits1 but it is not sufficient to merit consideration4 #ac4 ,,carbohydrate ,,in ,,fruit4--,whatever food value fruits may have1 whether it be high or low1 is due to the carbohydrate they contain4 ,some green fruits and bananas contain a very small amount of starch1 but on the whole the carbohydrate of fruits is in the form of sugar and is in solution in the fruit juices4 ,the chief form of this carbohydrate is known as levulose1 or fruit sugar4 ,however1 glucose1 another form of sugar1 is also found in nearly all fruits1 grapes and dried fruits1 such as figs1 raisins1 etc41 containing an unusually large amount4 ,in addition1 cane sugar is contained in the majority of fruits4 ,pectin is also a carbohydrate that is found in large quantities in some fruits1 while in other fruits it is lacking4 ,this substance is related to the gums and to cellulose4 ,although it is one of the carbohydrates from which no food value is derived1 it is of considerable importance1 because it is responsible for the jelly-making properties of fruits4 #ad4 ,in fruits that are not fully matured1 or1 in other words1 green fruits1 the sugar has not developed to so great an extent as it has in perfectly ripe fruits4 ,consequently1 such fruits are not so high in food value as they are when they become ripe4 ,as is well known1 it is the sugar of fruits that accounts for their sweet taste1 for the sweeter the fruits1 the more sugar and the less acid they contain4 ,the quantity of this substance varies from #a per cent4 in lemons to #bj per cent4 in some other fresh fruits1 such as plums4 ,in dried fruits1 the amount of sugar is much higher1 reaching as high as #fj per cent4 or even more in such fruits as figs1 dates1 and raisins4 #ae4 ,,cellulose ,,in ,,fruit4--,in fruits1 as in vegetables1 cellulose is found in varying quantities4 ,the larger the quantity1 the lower will be the food value of the fruit1 except where the water has been evaporated1 as in the case of dried fruits4 ,the digestibility of this cellulose1 however1 is not worth considering1 for1 while it is possible that small amounts of very young and tender cellulose from fruits may be digested1 on the whole this characteristic may be disregarded4 ,the skins and seeds of fruits1 as well as the coarse material that helps to make up the pulp1 are known as refuse and are treated as such by the human digestive tract2 but it is to this waste material1 or cellulose1 that the laxative quality of fruit is largely due4 ,in cases where there are digestive or intestinal troubles1 it is often necessary to remove the cellulose before the fruit is eaten4 ,the coarse material may be removed and that which is more tender may be broken up by pressing the fruit through a sieve or a strainer of some kind4 ,the cooking of fruits is another means of making the cellulose in them more easily digested1 for it softens1 or disintegrates1 the various particles of the indigestible material4 ,when fruit is taken for its laxative effect and the irritation of the cellulose needs no consideration1 the skins of the fruits may be eaten instead of being rejected4 ,however1 to avoid any trouble1 they should be well chewed4 #af4 ,minerals in ,fruit4--,all fruits contain a certain percentage of mineral salts4 ,the quantity varies in the different kinds of fruits1 but it averages about #a per cent4 ,these salts have the opposite effect on the blood from those found in meats and cereals1 but they act in much the same way as the minerals of vegetables4 ,in other words1 they have a tendency to render the blood more alkaline and less acid4 ,they are therefore one of the food constituents that help to make fruit valuable in the diet and should be retained as far as possible in its preparation4 ,in fact1 any method that results in a loss of minerals is not a good one to adopt in the preparation of fruits4 ,the minerals commonly found in fruits are iron1 lime1 sodium1 magnesium1 potash1 and phosphorus4 ,these are in solution in the fruit juices to a very great extent1 and when the juices are extracted the minerals remain in them4 #ag4 ,acids in ,fruit4--,some fruits contain only a small amount of acid1 while others contain larger quantities4 ,it is these acids1 together with the sugar and the volatile oils of fruits1 that constitute the entire flavor of this food4 ,most ripe fruits contain less acid than unripe ones1 and cooked fruits are often higher in acid than the same fruits when raw4 ,numerous kinds of acid are found in the different varieties of fruits4 ,for example1 lemons1 oranges1 grapefruit1 and a few other fruits belonging to the class known as citrus fruits contain citric acid2 peaches1 plums1 apricots1 and apples1 malic acid2 and grapes and many other fruits1 tartaric acid4 ,,table ,i ,,composition ,,and ,,food ,,value ,,of ,,fruits ,food ,value ,fruit ,water,protein ,fat ,carbo- ,mineralper ,pound1 hydrate,matter in ,calories ---------------------------------------- -------------------- ,apples1 fresh #hd4f 4#d 4#e #ad4b 4#c #bij ,apples1 dried #bh4a #a4f #b4b #ff4a #b4j #a1cej ,apricots1 fresh #he4j #a4a -- #ac4d 4#e #bgj ,apricots1 dried #bi4d #d4g #a4j #fb4e #b4d #a1bij ,bananas #ge4c #a4c 4#f #bb4j 4#h #dfj ,blackberries #hf4c #a4c #a4j #aj4i 4#e #bgj ,cherries #hj4i #a4j 4#h #af4g 4#f #cfe ,cranberries #hh4i 4#d 4#f #i4i 4#b #bae ,currants #he4j #a4e -- #ab4h 4#g #bfe ,dates #ae4d #b4a #b4h #gh4d #a4c #a1fae ,figs1 fresh #gi4a #a4e -- #ah4h 4#f #chj ,figs1 dried #ah4h #d4c 4#c #gd4b #b4d #a1dge ,grapefruit #hf4i 4#h 4#b #aa4f 4#e #bdj ,grapes #gg4d #a4c #a4f #ai4b 4#e #dej ,huckleberries #ha4i 4#f 4#f #af4f 4#c #cde ,lemons #hi4c #a4j 4#g #h4e 4#e #bje ,muskmelons #hi4e 4#f -- #i4c 4#f #ahe ,nectarines #hb4i 4#f -- #ae4i 4#f #cje ,oranges #hf4i 4#h 4#b #aa4f 4#e #bdj ,peaches #hi4d 4#g 4#a #i4d 4#d #aij ,pears #hd4d 4#f 4#e #ad4a 4#d #bie ,persimmons #ff4a 4#h 4#g #ca4e 4#i #fcj ,pineapple #hi4c 4#d 4#c #i4g 4#c #bjj ,plums #gh4d #a4j -- #bj4a 4#e #cie ,pomegranates #gf4h #a4e #a4f #ai4e 4#f #dfj ,prunes1 fresh #gi4f 4#i -- #ah4i 4#f #cgj ,prunes1 dried #bb4c #b4a -- #gc4c #b4c #a1djj ,raisins #ad4f #b4f #c4c #gf4a #c4d #a1fje ,raspberries1 red #he4h #a4j -- #ab4f 4#f #bee ,raspberries1 black#hd4a #a4g #a4j #ab4f 4#f #caj ,rhubarb #id4d 4#f 4#g #c4f 4#g #aje ,strawberries #ij4d #a4j 4#f #g4d 4#f #ahj ,watermelon #ib4d 4#d 4#b #f4g 4#c #adj ---------------------------------------- -------------------- #ah4 ,the juice of fruits that contain very little sugar and a large quantity of acid1 such as the lemon1 may be used for the seasoning of food in much the same way that vinegar is used4 ,it may also be diluted with other liquids and used for a beverage4 ,then1 again1 various kinds of fruit juices are subjected to a process of fermentation and1 through the production of another acid1 are made into vinegar and wines4 ,when apples are treated in this way1 the fermentation produces acetic acid and1 in addition1 a certain amount of alcohol4 ,it is on this principle that the making of wines depends4 #ai4 ,,water ,,in ,,fruit4--,the water content of fresh fruits is very high1 reaching #id per cent4 in some varieties4 ,dried fruits1 on the other hand1 contain much less water1 their content being in some cases as low as #ae to #bj per cent4 ,it naturally follows that the fruits low in water are high in food value1 while those containing considerable water have in their composition less of the material that adds food value4 ,the high percentage of water in fresh fruits1 together with the acids they contain1 accounts for the fact that these fruits are so refreshing4 ,fruits of this kind1 in addition to having this refreshing quality1 help to provide the necessary liquid in the diet4 #bj4 ,,table ,,showing ,,composition ,,and ,,food ,,value ,,of ,,fruits4--,just as fruits vary in their composition1 so do they vary in their food value4 ,this fact is clearly shown in ,table ,i1 which gives the percentage of food substances contained in different fruits and the food value per pound1 in calories1 that these fruits contain4 ,as in the table showing the composition and food value of vegetables given in ,vegetables1 ,part #a1 the figures in this table are taken from ,atwater's ,table of ,american ,food ,materials and refer to the edible part of the material4 ,reference to ,table ,i1 as progress is made with the study of fruits and their preparation1 will be of much assistance in learning the place that fruits occupy in the dietary4 ,,food ,,value ,,of ,,fruits #ba4 ,,effect ,,of ,,ripeness ,,on ,,fruits4--,there is a very marked difference between ripe and green fruits as to their composition1 flavor1 texture1 palatability1 and digestibility4 ,green fruits1 containing more acid than ripe ones1 serve some purposes for which ripe fruits of the same variety cannot be used so well4 ,for instance1 a very much better jelly can be made from grapes that are not entirely ripe than from those which have completely ripened4 ,green fruits contain less sugar than do ripe ones1 and so they are more sour to the taste4 ,in some cases1 the carbohydrate found in green fruits is partly in the form of starch1 which in the process of development is changed to sugar4 ,the cellulose of green fruits1 especially that distributed throughout the pulp of the fruit itself1 is usually tougher and harder than that which is found in the same fruit after it has ripened4 #bb4 ,,digestibility ,,of ,,fruits4--,the ripeness and freshness of fruits determine their digestibility to a great extent1 but the peculiarities of each person have much to do with this matter4 ,many times a particular fruit will agree with almost every one but a few exceptional persons1 and1 for no apparent reason except their own peculiarities of digestion1 it disagrees very badly with them4 ,abnormal conditions of the alimentary tract1 however1 cannot be taken into consideration in a general discussion on the digestibility of foods1 for it is a subject that cannot be treated except from a dietetic standpoint4 ,a safe rule to follow when a fruit is found to disagree with a person is to omit it from that person's diet4 ,this need not prove a hardship1 for the wide range1 or variety1 of fruits makes it possible to find one or more kinds that will agree with each person4 #bc4 ,as has been explained1 sugar is the food material from which the nutritive value of fruits is obtained4 ,with the exception of a few predigested foods1 manufactured in such a way that they can be digested easily1 this sugar is probably the most easily digested form of food that can be obtained4 ,this substance1 being held in solution in the fruit juices1 which are encased in a cellulose covering1 depends to some extent for its digestion on the hardness of the cellulose4 ,when this covering is old and hard or green and tough1 as the case may be1 it is difficult for the digestive juices to break through and attack the sugar contained inside4 ,as this difficulty is not encountered when fruit is fresh and ripe1 its freshness and ripeness become important factors in digestibility4 ,cooking is also an important factor because it softens the cellulose1 but there are certain other changes made by cooking that must be taken into consideration as well4 #bd4 ,,effect ,,of ,,cooking ,,on ,,fruit4--,cooking affects fruits in numerous ways1 depending on the condition of the fruit itself1 the method used1 and the length of time the heat is applied4 ,when fruits are cooked in water or in a thin sirup1 the cellulose becomes softened4 ,on the other hand1 if they are cooked in a heavy sirup1 as1 for instance1 in the making of preserves1 the cellulose becomes hardened and the fruit1 instead of breaking up1 remains whole or nearly so and becomes tough and hard in texture4 ,the addition of quantities of sugar1 as in the latter case1 besides helping to keep the fruit whole1 increases its food value4 #be4 ,another change that usually takes place when fruit is cooked is in its flavor4 ,this change is due either to an increase in the acid contained in the fruit or to a decrease in the amount of sugar4 ,some authorities believe that cooking increases the amount of acid1 while others hold the view that1 when fruit is cooked without removing the skins and seeds1 the acid contained in the seeds and skins and not noticeable when the fruit is fresh1 is released during the cooking4 ,such is undoubtedly the case with plums4 ,the change that is brought about in the sugar by the cooking of fruits consists in changing the cane sugar into levulose and dextrose1 which are not so sweet4 ,this change accounts for the fact that some cooked fruits are less sweet than others1 in spite of the fact that the acid does not seem to be increased4 #bf4 ,in addition to producing certain changes in fruit1 cooking1 if done thoroughly1 renders fruits sterile1 as it does other foods2 that is1 it kills any bacteria that the fruits may contain4 ,advantage of this fact is taken when fruits are canned for future use4 ,although most persons prefer raw fruit to that which is cooked1 there are some who object to eating this food raw1 but who are not always certain as to the reason for their objection4 ,like other raw foods1 fruits in their fresh state contain vitamines2 that is1 a substance that helps to keep the body in a healthy1 normal condition4 ,these are found to some extent in cooked fruits1 but not in the same quantity as in raw ones2 consequently1 as much use as possible should be made of raw fruits in the diet4 99 99 99 99 99 ,,fruits ,,and ,,their ,,preparation ,,as ,,food ,,preparing ,,and ,,serving #bg4 ,,required ,,sanitary ,,conditions4--,since large quantities of fruits are eaten raw1 it is necessary that they be handled in the most sanitary manner if disease from their use be prevented4 ,however1 they are often in an unsanitary condition when they reach the housewife4 ,for instance1 they become contaminated from the soiled hands of the persons who handle them1 from the dirt deposited on them during their growth1 from the fertilizer that may be used on the soil1 from flies and other insects that may crawl over them1 and from being stored1 displayed1 or sold in surroundings where they may be exposed to the dirt from streets and other contaminating sources4 ,because of the possibility of all these sources of contamination1 it is essential that fruits that are not to be cooked be thoroughly washed before they are eaten4 ,it is true that a certain amount of flavor or food material may be lost from the washing1 but this is of little importance compared with the possibility of preventing disease4 #bh4 ,,washing ,,fruits4--,the manner of washing fruits depends largely on the nature of the fruit4 ,fruits that have a sticky surface1 such as raisins1 figs1 and dates1 usually have to be washed in several waters4 ,hard fruits1 such as pears1 apples1 plums1 etc41 should be washed with running water4 ,berries and softer fruits require more careful procedure1 it usually being advisable to pour them into a pan containing water and then1 after stirring them around in the water until all dirt is removed1 take them from the water1 rather than pour the water from them4 ,in any event1 all fruits eaten raw should be properly washed4 #bi4 ,,serving ,,fruits4--,while the serving of fruits is a simple matter1 it should be done in as dainty a way as possible1 so as not to detract from their natural attractiveness4 ,if the skins are to remain on the fruits while serving1 a knife1 preferably a fruit knife1 should be served with them1 and nothing smaller than a salad plate should be used4 ,the carefully washed leaves of the fruit served make an attractive garnish4 ,for instance1 large1 perfect strawberries with the stems on1 when heaped on a plate garnished with strawberry leaves and served with a small dish of powdered sugar1 are always attractive4 ,likewise1 a bunch of grapes served on grape leaves never fails to attract4 ,a mixture of a number of fruits1 such as peaches1 pears1 and plums1 or1 in winter1 oranges1 bananas1 and apples1 piled in a large bowl and passed after salad plates have been distributed1 not only makes an excellent dessert1 but permits the persons served to take their choice4 ,fresh berries1 sliced peaches1 bananas1 oranges1 etc4 may be served in sauce dishes1 which should be placed on a service plate4 ,they may be passed or served from a bowl by the hostess4 ,canned or stewed fruits may be served in the same way4 99 99 99 99 99 ,,berries ,,nature ,,and ,,care #cj4 ,,berries are among the most perishable fruits and begin to come into market early in the summer season4 ,in most localities1 the berry season begins with strawberries and ends with blackberries4 ,because the numerous varieties are somewhat juicy and soft and therefore extremely perishable1 they will not stand shipping and storage for long periods of time4 ,the quality of berries depends much on the nature of the season1 as well as on the locality in which the berries are grown4 ,if there is a good supply of rain1 the berries will be very moist1 containing a large amount of pulp in proportion to seeds and skins2 but if the season is very dry1 the berries are likely to be less moist and consequently less palatable4 ,a general use of berries1 and to almost every one the most important1 is the making of jams1 jellies1 and preserves4 ,in the preparation of berries for the table1 they should be handled as little as possible in order to prevent them from breaking up and losing their shape4 ,after being purchased1 they should be kept where it is cool until they are to be used4 ,it is advisable not to wash them until just before serving1 as the extra handling usually bruises them and causes them to spoil4 ,the different varieties of berries are here taken up in alphabetical order so as to make the matter easy for reference4 ,those of which extensive use is made contain one or more recipes that may be followed without any hesitation4 ,in a few instances1 as in the case of currants1 recipes are not included1 as the fruits are limited to only a few uses and directions for these occur elsewhere4 ,,blackberries #ca4 ,,blackberries come late in the summer season4 ,good varieties of cultivated blackberries1 which are large in size and contain comparatively few seeds1 are the best for use4 ,however1 in some localities1 uncultivated blackberries grow in sufficient quantities to be useful for food4 ,blackberries are used extensively for jam1 as they make an excellent kind that appeals to most persons4 ,their juice may be used for jelly1 but if the berries are to be utilized most successfully in this way they must be picked before they are thoroughly ripe or some fruit that will supply an additional quantity of pectin may have to be combined with them4 ,fresh blackberries may be served for dessert with sugar and cream4 ,otherwise1 the use of this fruit in desserts is not very extensive1 except where the canned berries are used for pastry or pie or are eaten for sauce or where the jam is used in making up various dessert dishes4 ,very little preparation is necessary in getting blackberries ready to serve4 ,they should simply be looked over carefully1 so that all imperfect ones and all foreign matter may be removed1 and then washed in cold water4 #cb4 ,,blackberry ,,sponge4--,one of the few desserts made from fresh blackberries is that explained in the accompanying recipe and known as blackberry sponge4 ,this is very delicious1 for the berries are combined with cake and the combination then served with whipped cream4 ,,blackberry ,,sponge 7,sufficient to ,serve ,six7 #a qt4 blackberries #c_/d c4 sugar #a c4 water #d pieces plain loaf or sponge cake ,whipped cream ,heat half of the berries with the sugar and the water until they are mushy4 ,then force the whole through a sieve4 ,cut the cake into cubes and put them into a bowl4 ,pour the juice and the blackberry pulp on the cake4 ,press the mixture down with a spoon until it is quite solid and set in the refrigerator or some other cold place to cool4 ,turn out of the bowl on a large plate1 garnish with the remaining berries1 heap with the whipped cream1 and serve4 ,,blueberries #cc4 ,,blueberries1 which are not cultivated1 but grow in the wild state1 are a many-seeded berry1 blue or bluish-black in color4 ,huckleberries1 although belonging to a different class1 are commonly regarded as blueberries by many persons4 ,berries of this kind occur in many varieties4 ,some grow on low bushes close to the ground1 others are found on taller bushes1 and still others grow on very tall bushes4 ,again1 some grow in dry ground in a mountainous region1 others grow in a level1 sandy soil1 and other varieties succeed better on swampy soil4 ,berries of this class are not so perishable as most other berries1 but in many localities they cannot be purchased at all1 for1 as a rule1 they are used only in the immediate vicinity in which they grow4 ,blueberries have small seeds and coarse1 tough skins4 ,they contain very little acid1 but are excellent for pies and sauce4 ,however1 they will make jelly very well if there are a few partly ripe berries among them1 and their flavor is improved if some fruit containing acid is added to them4 ,to prepare them for use1 whether they are to be served raw or cooked1 look them over carefully in order that all green or spoiled ones are removed and then wash them well in cold water4 #cd4 ,,pressed ,,blueberry ,,pudding4--,a delicious pudding can be made by combining blueberries with slices of bread4 ,the accompanying recipe gives directions for pudding of this kind4 ,,pressed ,,blueberry ,,pudding 7,sufficient to ,serve ,eight7 #a qt4 blueberries #a c4 water #a_/b c4 sugar #h slices bread ,whipped cream ,put the blueberries1 water1 and sugar into a saucepan and boil for a few minutes4 ,put four of the slices of bread1 which should be cut about #a_/b inch thick1 in the bottom of a square pan4 ,pour one-half of the blueberries and the juice over the bread1 and put the four remaining slices of bread on top of the berries4 ,pour the rest of the blueberries and juice over the bread4 ,place another square pan over the top and weight it down so as to press the pudding4 ,then set the pudding in the refrigerator until it is cool4 ,cut into squares1 remove from the pan1 and serve with sweetened whipped cream4 #ce4 ,,blueberry ,,pudding4--,a baking-powder-biscuit dough baked with blueberries makes a very appetizing dessert4 ,to serve with a pudding of this kind1 a cream or a hard sauce should be made4 ,,blueberry ,,pudding 7,sufficient to ,serve ,six7 ,baking-powder-biscuit dough #a qt4 blueberries #a_/b c4 sugar ,make a rather thin baking-powder-biscuit mixture4 ,spread a layer of this in the bottom of a square pan and cover it with a layer of the blueberries4 ,pour #a_/d cupful of the sugar over the berries and then cover with another layer of the dough4 ,over this1 pour the remainder of the berries and sprinkle the rest of the sugar over all4 ,place in the oven and bake for about #bj minutes4 ,remove from the oven1 cut into squares1 and serve with cream or hard sauce4 ,,cranberries #cf4 ,,cranberries grow wild in many localities1 but most persons who use them buy them in the market as a cultivated fruit4 ,their season begins in the fall and lasts until early spring1 and during this time they can usually be obtained in the market4 ,they contain considerable acid and consequently require a great deal of sugar to make them sufficiently sweet to be palatable4 ,they are more often served as an accompaniment to a dinner course1 especially with turkey or other poultry1 than eaten as a sauce4 ,at times they are used in the making of muffins1 pudding1 and various kinds of pastry4 ,one of the advantages of cranberries is that they keep very well in the raw state4 ,however1 before they are cooked1 they should be looked over carefully1 freed of any stems1 foreign material1 and spoiled berries1 and then washed thoroughly in cold water4 #cg4 ,,cranberry ,,sauce4--,one can hardly imagine a turkey dinner without cranberry sauce as one of the accompaniments2 but it may be served when meats other than turkey are used4 ,in fact1 because of its tart flavor1 it forms a most appetizing addition to any meal4 ,,cranberry ,,sauce 7,sufficient to ,serve ,six7 #a-a_/b c4 water #b c4 sugar #d c4 cranberries ,add the water to the cranberries and place over the fire to cook in a closely covered kettle4 ,as soon as the skins of the berries have cracked1 add the sugar4 ,cook slowly for a few minutes or until the sugar is completely dissolved4 ,remove from the fire and cool before serving4 #ch4 ,,cranberry ,,jelly4--,if the cranberries are preferred without the skins1 cranberry jelly should be tried4 ,when cool1 this solidifies and may be served in attractive ways4 ,,cranberry ,,jelly 7,sufficient to ,serve ,six7 #b c4 water #a qt4 cranberries #b c4 sugar ,pour the water over the cranberries and cook them for #aj or #ae minutes4 ,then mash them through a sieve or a colander with a wooden potato masher4 ,add the sugar to the mashed cranberries4 ,return to the heat and cook for #e to #h minutes longer4 ,turn into a mold and cool4 ,,raspberries #ci4 ,,raspberries come in two general varieties1 which are commonly known as red and black4 ,there are many species of each kind1 and all of them are much favored1 as they are delicious fruit4 ,as a raw fruit1 raspberries have their most satisfactory use1 but they may be made into several excellent desserts and they are also much used for canning and preserving4 ,they are a perishable fruit and so do not keep well4 ,because of their softness1 they have to be washed very carefully to prevent them from breaking or becoming mushy4 #dj4 ,,red-,,raspberry ,,whip4--,no more dainty dessert can be made than raspberry whip1 which is explained in the accompanying recipe4 ,cake that is not very rich1 such as ladyfingers or sponge cake1 makes a very good accompaniment for this dessert4 ,,red-,,raspberry ,,whip 7,sufficient to ,serve ,six7 #a qt4 raspberries #a c4 powdered sugar #b egg whites ,put the raspberries1 sugar1 and egg whites into a bowl4 ,mash the berries before starting to whip4 ,beat the mixture with an egg whip until it is reduced to a pulpy mass and is stiff and fluffy4 ,pile lightly into a bowl1 chill1 and serve with ladyfingers or sponge cake4 #da4 ,,raspberry ,,shortcake4--,either black or red raspberries make a delicious shortcake when combined with a cake or a biscuit mixture4 ,directions for making such a shortcake are given in the accompanying recipe4 ,,raspberry ,,shortcake 7,sufficient to ,serve ,six7 #a qt4 raspberries #a c4 sugar ,biscuit or plain-cake dough ,mash or chop the berries1 as preferred1 and add the sugar to them4 ,bake the biscuit or plain-cake dough in a single1 thick layer1 and when it has been removed from the pan split it into halves with a sharp knife4 ,spread half the berries between the two pieces of biscuit or cake and the remaining half on top4 ,cut into pieces of the desired size and serve with plain or whipped cream4 ,,strawberries #db4 ,,strawberries are perhaps more popular than any other kind of berry4 ,they are reddish in color1 have a somewhat acid flavor1 and range in size from #a_/b inch to #b inches in diameter4 ,strawberries are much used for jams and preserves2 they may also be used for making a delicious jelly1 but as they lack pectin this ingredient must be supplied4 ,these berries are eaten fresh to a great extent1 but are also much used for pastry making and for various kinds of dessert2 in fact1 there is practically no limit to the number of recipes that may be given for strawberries4 ,before they are used in any way1 they should be washed thoroughly in cold water and then their hulls should be removed4 ,illustration3 ,,fig4 #a #dc4 ,,strawberry ,,shortcake4--,for strawberry shortcake1 either a biscuit or a plain-cake mixture may be used1 some persons preferring the one and other persons the other4 ,this may be made in a large cake1 as shown in ,fig4 #a1 and then cut into pieces1 or it may be made into individual cakes1 as ,fig4 #b shows4 ,whichever plan is followed1 the cakes are split in the same way and the crushed berries inserted between the halves4 ,this dish may be made more attractive in appearance if a few of the finest berries are saved and used as a garniture4 ,,strawberry ,,shortcake 7,sufficient to ,serve ,six7 #a qt4 strawberries #a c4 sugar ,biscuit or plain cake dough ,mash or chop the berries1 add the sugar to them1 and let them stand until the sugar has dissolved4 ,bake the biscuit or plain-cake dough in a single thick layer or1 if desired1 bake it in individual cakes1 cutting the biscuit dough with a cookie cutter and putting the cake mixture in muffin pans4 ,remove from the pan1 cut in two with a sharp knife1 and spread half of the berries over the lower piece4 ,set the upper piece on the berries4 ,in the case of the large cake1 sprinkle powdered sugar over the top and then on this arrange a number of the largest and finest of the berries1 as ,fig4 #a shows1 as a garniture4 ,cut in pieces of the desired size and serve with or without either plain or whipped cream4 ,in preparing the individual cakes1 spread a spoonful or two of the crushed berries over the top1 as ,fig4 #b shows1 and serve with whipped cream4 #dd4 ,,strawberry ,,whip4--,strawberries may be used instead of raspberries in the recipe for red-raspberry whip4 ,when prepared in this way and served with fresh cake1 strawberries make a very appetizing dessert4 #de4 ,,other ,,strawberry ,,desserts4--,if it is desired to serve strawberries just with sugar1 they can be made attractive with very little effort4 ,garnish a plate with some of the strawberry leaves and on them place a few fine large strawberries that have been washed but have not had the hulls removed4 ,serve a small dish of powdered sugar with the strawberries1 so that they may be dipped into the sugar and eaten by holding the hull of the berry in the fingers4 ,strawberries crushed with sugar and served with blanc mange or custard also make a very delicious dessert4 ,illustration3 ,,fig4 #b ,,miscellaneous ,,berries #df4 ,,currants come in three varieties--red1 white1 and black4 ,they are not often eaten fresh1 but are generally utilized for making jellies1 jams1 and preserves1 or for pastry and pies4 ,when they are to be used for jelly1 it is not necessary to pick them from the stems1 as they may be washed and cooked on their stems4 ,some varieties of currants are dried and these are used extensively in the making of cakes1 cookies1 etc4 ,the usefulness of this fruit as a food is not so great as many others4 ,no recipes are given for it because of its little use in the fresh form4 #dg4 ,,gooseberries1 like currants1 are somewhat limited in their variety of uses1 being seldom used except for jelly1 preserves1 and pies4 ,before gooseberries are ripe they are light green in color and rather sour in taste1 but as they ripen the amount of acid they contain decreases1 so that they become sweet in flavor and change to brownish-purple4 ,green gooseberries are often canned for pies1 and when in this state or when partly ripe they are also made up into many kinds of preserves and jelly4 ,in their preparation for these uses1 both the stems and the blossom ends should be removed4 ,as a rule1 berries of this kind keep very well and stand considerable handling because their outside skin is very tough4 #dh4 ,,loganberries are a fruit produced by crossing a variety of red raspberries with a species of blackberry4 ,they are not very common1 but are an excellent berry and are well liked by those who can obtain them4 ,they may be used for any purpose for which either raspberries or blackberries are used4 ,therefore1 in the recipes given for these two kinds of berries1 loganberries may be substituted whenever they can be obtained4 99 99 99 99 99 ,,non-,,tropical ,,fruits ,,nature ,,and ,,use #di4 ,besides the berries that have just been described1 there are a large number of fruits that are grown in temperate climates and are therefore regarded as ,,non-,,tropical ,,fruits4 ,extensive use is made of these fruits in the regions in which they are grown or in places that are within easy shipping distances of the source of supply4 ,all of them have a protective covering1 or skin1 and consequently keep for long periods of time if they are not too ripe when picked4 ,those which contain the highest percentage of water are the most perishable4 ,,apples #ej4 ,,apples1 of which there are at least a thousand varieties1 are probably the best known of the non-tropical fruits4 ,some apples mature early in the summer1 while others do not ripen until late in the fall4 ,the late apples can be kept during the entire winter if they are properly stored1 but the summer varieties must generally be used immediately1 as they do not have good keeping qualities4 ,in each locality in which apples are grown1 a few varieties seem to be especially popular and are used to the exclusion of others4 ,some apples are good for one purpose and some for another4 ,for instance1 many that are excellent if eaten raw are not good for cooking purposes1 and others that cook well are not suitable for eating4 ,it is therefore a good idea for the housewife to become familiar with the varieties of apples raised in her community and to learn the use to which each kind can be put to advantage4 ,apples of all kinds may be prepared in a large variety of ways4 ,they are much used for sauce1 pie1 and numerous desserts1 as well as for jelly and1 with various fruit mixtures1 for jams and preserves4 ,the juice of apples1 which upon being extracted is known as cider1 is used in a number of ways1 but its most important use is in the manufacture of vinegar4 #ea4 ,,apple ,,sauce4--,when apple sauce is to be made1 apples that are somewhat sour and that will cook soft easily should be selected4 ,this is a dessert that can be made all during the winter when it is often difficult to obtain other fruits fresh4 ,it is usually served when roast pork is the main dish of a meal1 but is just as appetizing when served with other foods4 ,,apple ,,sauce 7,sufficient to ,serve ,six7 #aj medium-sized apples #a_/b c4 water #a c4 sugar ,wash the apples1 cut them in quarters1 remove the cores1 and1 if desired1 peel them4 ,put them into a saucepan1 add the water1 and allow them to cook until they are very soft4 ,if the apples are inclined to be dry1 a little more water may be necessary4 ,when done1 force them through a colander or a sieve1 add the sugar to the pulp1 and return to the stove4 ,cook until the sugar is completely dissolved and1 if necessary1 until the apple sauce is slightly thickened1 stirring frequently to prevent scorching4 ,remove from the heat1 and season with lemon peel cut fine1 cinnamon1 or nutmeg4 ,if there are apples in supply that do not cook well for apple sauce1 they may be peeled1 quartered1 and cored1 and cooked with the sugar and water4 ,then1 instead of being forced through a sieve1 they should be allowed to remain in pieces in the sirup4 #eb4 ,,porcupine ,,apples4--,a pleasing change in the way of an apple dessert may be had by making porcupine apples4 ,,porcupine ,,apples 7,sufficient to ,serve ,six7 #f large apples #a c4 sugar #a c4 water #b doz4 almonds ,currant jelly ,wash1 core1 and pare the apples4 ,make a sirup by bringing the sugar and water to the boiling point4 ,put the apples into the sirup1 cook on one side for several minutes1 and then turn and cook on the other side4 ,do not allow the apples to cook completely in the sirup1 but when they are still hard remove them and continue to boil the sirup down4 ,set the apples in a shallow pan1 stick the almonds1 which should be blanched1 into them so that they will project like porcupine quills1 sprinkle them with sugar1 and bake in the oven until they are soft and the almonds slightly brown4 ,remove from the oven1 fill the center of each with currant jelly1 pour the juice over them1 and serve4 #ec4 ,,baked ,,apples4--,nothing is more palatable than baked apples if a juicy1 sour variety can be secured4 ,,baked ,,apples 7,sufficient to ,serve ,six7 #f medium-sized sour apples #a_/b c4 brown sugar #a_/b tsp4 cinnamon #a ,tb4 butter #a_/b c4 water ,wash and core the apples1 place them in a baking dish1 and fill the centers with the brown sugar mixed with the cinnamon4 ,put a small piece of butter on top of each apple1 pour the water in the bottom of the pan1 set in the oven1 and bake until the apples are soft4 ,baste frequently with the juice that collects in the bottom of the pan4 ,serve hot or cold1 as desired4 ,apples baked in this way may be improved in flavor by serving grape juice over them4 ,heat the grape juice1 and then1 if the apples are to be served hot1 pour about #b tablespoonfuls over each apple just before serving4 ,in case the apples are to be served cold1 pour the hot grape juice over them and then allow them to cool4 #ed4 ,,maple ,,apples4--,apples cooked in maple sirup have a very pleasing flavor4 ,the sirup that remains in the pan is poured over the apples when they are served4 ,,maple ,,apples 7,sufficient to ,serve ,six7 #f medium-sized apples #a c4 maple sirup ,wash1 peel1 and core the apples4 ,bring the maple sirup to the boiling point in a saucepan4 ,drop the apples into the hot sirup1 cook first on one side1 and then turn and cook on the other4 ,as soon as they become soft1 remove from the sirup1 pour the sirup over them1 and serve4 #ee4 ,,steamed ,,apples4--,if it is desired to retain the color in apples that have red skins1 they should be steamed instead of baked1 for the color is lost in baking4 ,prepare apples that are to be steamed by washing them and removing the cores4 ,place the apples in a pan with a perforated bottom1 put this over a pan of boiling water1 cover closely1 and steam until they are soft4 ,serve in any desired way4 ,they will be found to be delicious in flavor and attractive in appearance4 ,,apricots #ef4 ,,apricots1 in appearance1 are a cross between peaches and plums4 ,they are grown extensively in the western part of the ,united ,states1 but they can be grown in any climate where peaches and plums are raised4 ,as they contain considerable acid1 they require a large quantity of sugar when they are cooked with their skins and seeds4 ,they are used most frequently for canning1 but they make excellent marmalades and jams4 ,they are also dried in large quantities and1 in this form1 make delicious desserts4 #eg4 ,,apricot ,,souffl4--,no more attractive as well as delicious dessert can be prepared than apricot souffl1 which is illustrated in ,fig4 #c4 ,the apricots are just tart enough to give it a very pleasing flavor4 ,illustration3 ,fig4 #c ,,apricot ,,souffl 7,sufficient to ,serve ,six7 #b ,tb4 butter #d ,tb4 flour #a_/c c4 sugar ,pinch of salt #a c4 scalded milk #c eggs #a_/b tsp4 vanilla #a can apricots ,melt the butter1 add the flour1 sugar1 and salt1 and stir in the hot milk4 ,bring this mixture to the boiling point4 ,separate the yolks and whites of the eggs4 ,beat the yolks until they are thick and lemon-colored1 and then pour the hot mixture over them1 stirring constantly to prevent the eggs from curding4 ,beat the whites until they are stiff1 fold them into the mixture1 and add the vanilla4 ,place the apricots without juice in a layer on the bottom of the buttered baking dish1 pour the mixture over them1 and bake for #de to #fj minutes in a hot oven1 when it should be baked through and slightly brown on top and should appear as in ,fig4 #c4 ,remove from the oven and serve with the sirup from the apricots4 ,whipped cream may also be added if desired4 ,,cherries #eh4 ,,cherries come in numerous varieties1 some of which are sweet and others sour4 ,the method of using them in cookery depends largely on the kind of cherry that is to be used4 ,any of the varieties may be canned with varying quantities of sugar and then used for sauce4 ,they also make excellent preserves1 especially the sour varieties4 ,however1 they do not contain pectin in sufficient quantity for jelly1 so that when cherry jelly is desired1 other fruit or material containing pectin must be used with the cherries4 ,when purchased in the market1 cherries usually have their stems on4 ,they should be washed before the stems are removed4 ,the seeds may be taken out by hand or by means of cherry seeders made especially for this purpose4 #ei4 ,,cherry ,,fritters4--,something different in the way of dessert can be had by making cherry fritters according to the accompanying recipe4 ,,cherry ,,fritters 7,sufficient to ,serve ,six7 #a c4 flour #b tsp4 baking powder #a_/d tsp4 salt #b ,tb4 sugar #a_/b c4 milk #a egg #b ,tb4 butter #a_/b c4 cherries cut into halves ,mix and sift the dry ingredients1 add the milk and egg1 and beat all together well4 ,add the melted butter and fold in the cherries4 ,drop by spoonfuls into hot fat and fry until brown4 ,remove from the fat1 sprinkle with powdered sugar1 and serve4 ,,grapes #fj4 ,,grapes are a fruit extensively cultivated both for eating and for the making of wines and raisins4 ,although found in many varieties1 they naturally divide themselves into two general classes3 those which retain their skins1 such as the ,malaga1 ,tokay1 ,muscat1 ,cornichon1 ,emperor1 etc41 and those which slip out of their skins easily1 such as the ,concord1 ,niagara1 ,delaware1 ,catawba1 etc4 ,grapes are much used as a fresh fruit4 ,when they are to be used in this way1 the bunches should be put into a colander and washed thoroughly by running cold water over them4 ,then all the imperfect ones should be removed and the grapes kept cool until they are to be served4 ,clean grape leaves make an attractive garnish for the individual plates or the serving dish on which the grapes are placed4 ,grapes are also used extensively for making jelly and grape juice1 a beverage that is well liked4 #fa4 ,it will be found that through proper care grapes can be kept a long time in the fall after they are removed from the vines1 provided perfect bunches are obtained and they are picked before they have become too ripe4 ,to preserve such grapes1 dip the ends of the stems into melted sealing wax in order to prevent the evaporation of moisture through the stems4 ,then1 in a cool1 dry place1 lay the bunches out on racks in a single layer1 taking care not to crush nor bruise them4 #fb4 ,,unfermented ,,grape ,,juice ,,with ,,water4--,grape juice may be made either with or without water4 ,that in which water is used in the making usually requires no diluting when it is served as a beverage4 ,concord grapes are perhaps used more commonly for the making of grape juice than any other variety1 but other kinds1 particularly ,catawbas and ,niagaras1 may be used as well4 ,,unfermented ,,grape ,,juice ,,with ,,water #ab qt4 grapes #b qt4 water #d lb4 sugar ,wash the grapes and remove them from the stems4 ,put them with the water into a preserving kettle1 and heat gradually until the skins of the grapes burst4 ,dip off as much juice as possible1 and put it into a jelly bag4 ,continue to heat and dip off the juice in this way until the pulp is comparatively dry4 ,then add a little more water to the pulp and put it in the bag to drip4 ,when all the juice has dripped through the bag1 pour it back into the preserving kettle1 add the sugar1 and bring to the boiling point4 ,stir frequently1 so that the sugar will be well dissolved4 ,pour into jars or bottles1 seal1 and sterilize by cooking for about #e minutes in hot water that nearly covers the bottles4 ,any large receptacle that will hold sufficient water may be used as a sterilizer4 #fc4 ,,unfermented ,,grape ,,juice ,,without ,,water4--,when grape juice is made without water1 it is both thick and rich4 ,consequently1 it should usually be diluted with water when it is served as a beverage4 ,,unfermented ,,grape ,,juice ,,without ,,water #ab qt4 grapes #c lb4 sugar ,wash the grapes1 remove them from the stems1 and put them into a preserving kettle4 ,heat very slowly and mash with a spoon1 so that enough juice will be pressed out and thus prevent the grapes from scorching4 ,remove the juice as it forms and put it into a jelly bag4 ,when all of it has been taken from the grapes and strained through the jelly bag1 strain the pulp and put all the juice into a preserving kettle1 add the sugar1 and bring to the boiling point4 ,pour into bottles or jars1 seal1 and sterilize in a water bath for about #e minutes4 ,,peaches #fd4 ,,peaches may be divided into two general classes3 those having a yellow skin and those having a white skin4 ,in each of these classes are found both clingstone and freestone peaches2 that is1 peaches whose pulp adheres tightly to the seed1 or stone1 and those in which the pulp can be separated easily from the stone4 ,when peaches are purchased for canning or for any use in which it is necessary to remove the seeds1 freestones should be selected4 ,clingstones may be used when the stones are allowed to remain in the fruit1 as in pickled peaches1 and for jams1 preserves1 or butters1 in which small pieces may be used or the entire peach mashed4 ,whether to select yellow or white peaches1 however1 is merely a matter of taste1 as some persons prefer one kind and some the other4 #fe4 ,peaches are not satisfactory for jelly making1 because they do not contain pectin4 ,however1 the juice of peaches makes a very good sirup if it is sweetened and cooked until it is thick4 ,such sirup is really just as delicious as maple sirup with griddle cakes4 ,peaches are used to a large extent for canning and are also made into preserves1 jams1 and butters4 ,in addition1 they are much used without cooking1 for they are favored by most persons4 ,when they are to be served whole1 they should be washed and then wiped with a damp cloth to remove the fuzz4 ,the skins may be removed by blanching the peaches in boiling water or peeling them with a sharp knife4 ,if they are then sliced or cut in any desirable way and served with cream and sugar1 they make a delicious dessert4 #ff4 ,,stewed ,,peaches4--,fresh stewed peaches make a very desirable dessert to serve with simple cake or cookies4 ,children may very readily eat such dessert without danger of digestive disturbances4 ,adding a tablespoonful of butter to the hot stewed peaches and then serving them over freshly made toast makes a delightful breakfast dish4 ,the cooked peaches may also be run through a sieve1 reheated with a little flour or corn starch to thicken them slightly1 and then served hot on buttered toast4 ,,stewed ,,peaches 7,sufficient to ,serve ,eight7 #a-a_/b qt4 peaches #a lb4 sugar #a c4 water ,peel the peaches1 cut into halves1 and remove the seeds4 ,put the sugar and water over the fire to cook in a saucepan and bring to a rapid boil4 ,add the peaches and cook until they may be easily pierced with a fork4 #fg4 ,,baked ,,peaches4--,when peaches are to be baked1 select large firm ones4 ,wash them thoroughly and cut them into halves1 removing the stones4 ,place the peaches in a shallow pan1 fill the cavities with sugar1 and dot the top of each half with butter4 ,set in the oven and bake until the peaches become soft4 ,serve hot or cold1 either with or without cream1 as desired4 ,,pears #fh4 ,,pears1 like apples1 come in summer and winter varieties4 ,the summer varieties must be utilized during the summer and early fall or must be canned at this time to preserve them for future use4 ,winter pears1 however1 may be stored1 for they keep like apples4 ,a number of the small varieties of pears are much used for pickling4 ,pears are most valuable when they are canned and used for sauce4 ,they cannot be used for jelly1 because they do not contain sufficient acid nor pectin4 ,the juice from canned pears1 because of its mild flavor1 is often found to be valuable in the feeding of invalids or persons who have gastric troubles4 ,it is usually advisable to pick pears before they are entirely ripe1 for then they may be kept for a considerable length of time and will ripen slowly4 #fi4 ,,baked ,,pears4--,although pears are rather mild in flavor1 they are delicious when baked if lemon is added4 ,wash thoroughly pears that are to be baked1 cut them into halves1 and remove the cores4 ,place them in a shallow pan1 fill the holes in the center with sugar1 dot with butter1 and place a thin slice of lemon over each piece4 ,pour a few spoonfuls of water into the pan1 set in the oven1 and bake until the pears can be easily pierced with a fork4 ,remove from the oven and serve hot or cold4 ,,plums #gj4 ,,plums are among the very strong acid fruits4 ,some varieties of them seem to be more tart after they are cooked than before1 but1 as already explained1 this condition is due to the fact that the acid contained in the skin and around the seeds is liberated during the cooking4 ,this fruit1 of which there are numerous varieties1 is generally used for canning1 preserving1 etc4 ,it does not make jelly successfully in all cases unless some material containing pectin is added4 ,very firm plums may have the skins removed by blanching if it seems advisable to take them off4 #ga4 ,,stewed ,,plums4--,because of the many varieties of plums with their varying degrees of acidity1 it is difficult to make a recipe with a quantity of sugar that will suit all kinds4 ,the recipe given here is suitable for medium sour plums1 such as egg plums and the common red and yellow varieties4 ,damsons and green gages will probably require more sugar1 while prune plums may require less4 ,,stewed ,,plums 7,sufficient to ,serve ,eight7 #a-a_/b qt4 plums #a lb4 sugar #c_/d c4 water ,wash the plums and prick each one two or three times with a fork4 ,bring the sugar and water to the boiling point and1 when rapidly boiling1 add the plums4 ,cook until they are tender1 remove from the fire1 cool1 and serve4 ,,quinces #gb4 ,,quinces are one of the non-perishable fruits4 ,they mature late in the fall and may be kept during the winter in much the same way as apples4 ,while quinces are not used so extensively as most other fruits1 there are many uses to which they may be put and much can be done with a small quantity4 ,for instance1 various kinds of preserves and marmalades may be made entirely of quinces or of a combination of quinces and some other fruit4 ,they also make excellent jelly4 ,as their flavor is very strong1 a small quantity of quince pulp used with apples or some other fruit will give the typical flavor of quinces4 ,when combined with sweet apples1 they make a very delicious sauce4 ,the skin of quinces is covered with a thick fuzz1 which can be removed by wiping the fruit with a damp cloth4 ,a point that should be remembered about quinces is that they are extremely hard and require long cooking to make them tender and palatable4 #gc4 ,,stewed ,,quinces ,,and ,,apples4--,the combination of quinces and apples is very delicious4 ,sweet apples1 which are difficult to use as a cooked fruit because of a lack of flavor1 may be combined very satisfactorily with quinces1 for the quinces impart a certain amount of their strong flavor to the bland apples and thus the flavor of both is improved4 ,,stewed ,,quinces ,,and ,,apples 7,sufficient to ,serve ,six7 #a qt4 sweet apples #a pt4 quinces #a lb4 sugar #a c4 water ,wash1 peel1 core1 and quarter the fruit4 ,add the sugar to the water and place over the fire until it conies to a rapid boil4 ,then add the quinces and cook until they are partly softened4 ,add the sweet apples and continue the cooking until both are tender4 ,remove from the fire1 cool1 and serve4 ,,rhubarb #gd4 ,,rhubarb is in reality not a fruit1 but it is always considered as such because it is cooked with sugar and served as a fruit4 ,it has the advantage of coming early in the spring before there are many fruits in the market4 ,as it contains a large quantity of oxalic acid1 it is very sour and must be cooked with considerable sugar to become palatable1 the addition of which makes the food value of cooked rhubarb very high4 ,rhubarb is much used for pies and is frequently canned for sauce4 ,it is also used as a cheap filler with a more expensive fruit in the making of marmalades1 conserves1 and jams4 ,the stems of some varieties of rhubarb are characterized by a great deal of red color1 while others are entirely green4 ,the red rhubarb makes a more attractive dish when it is cooked and served than the green1 but it has no better flavor4 ,the outside of the stem has a skin that may be removed by catching hold of it at one end with a knife and stripping it off the remainder of the stem4 ,it is not necessary to remove the skin from young and tender rhubarb1 but it is often an advantage to remove it from rhubarb that is old4 ,it should be remembered that the stems of rhubarb contain considerable water and so require very little liquid in their cooking4 #ge4 ,,stewed ,,rhubarb4--,two methods of stewing rhubarb are in practice1 the one to select depending on the way it is preferred4 ,in one method1 which keeps the pieces whole1 the sugar and water are brought to the boiling point before the rhubarb is added1 while in the other1 the rhubarb is cooked with water until it is soft and the sugar then added4 ,,stewed ,,rhubarb 7,sufficient to ,serve ,six7 #b c4 sugar #a_/b c4 water #a qt4 cut rhubarb ,mix the sugar and water in a saucepan and bring to the boiling point4 ,wash the stems of the rhubarb and cut into inch lengths4 ,add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork4 ,if desired1 a flavoring of lemon peel may be added4 ,turn into a dish1 allow to cool1 and serve4 ,if the other method is preferred1 cook the rhubarb with the water until it is soft and then add the sugar4 99 99 99 99 99 ,,citrus ,,fruits ,,characteristics #gf4 ,fruits that contain citric acid are grouped together and are known as ,,citrus ,,fruits4 ,all of these are similar in structure1 although they differ in size1 as will be observed from ,fig4 #d4 ,here the citrus fruits most commonly used are illustrated1 the large one in the center being a grapefruit2 the two to the left1 oranges2 the two to the right1 lemons2 and the two in the front1 tangerines4 ,illustration3 ,,fig4 #d ,all varieties of these fruits are tropical or semitropical and are shipped to the ,north in boxes that contain various numbers1 the number that can be packed in a box depending on the size of the fruit4 ,the south1 southeastern1 and western parts of the ,united ,states supply practically all of these fruits that are found in the northern markets4 ,they stand storage well and keep for long periods of time if they are packed before they are too ripe4 ,these characteristics1 together with the fact that they are at their prime at different times in different localities1 make it possible to market such fruits during the entire year1 although they are much better at certain seasons than at others4 #gg4 ,the majority of citrus fruits contain a fair amount of sugar and a great deal of water2 consequently1 they are very juicy and refreshing4 ,a few of them1 however1 such as lemons and limes1 contain very little sugar and considerable acid and are therefore extremely sour4 ,in the use of such varieties1 sugar must be added to make them palatable4 ,the greatest use made of citrus fruits is that of serving them raw4 ,however1 they are also used in the making of marmalades1 conserves1 and such confections as candied fruits4 ,then1 too1 the juice of a number of them1 such as lemons1 oranges1 and limes1 makes very refreshing beverages1 so these varieties are much used for this purpose4 ,,grapefruit #gh4 ,grapefruit1 also known as shaddock1 is a large1 pale-yellow fruit belonging to the citrus group4 ,one variety1 known as the pomelo1 is the kind that is commonly found in the market4 ,it is slightly flattened on both the blossom and stem ends4 ,grapefruit has a typical flavor and a slightly bitter taste and contains neither a great deal of sugar nor a large amount of acid4 ,because of its refreshing1 somewhat acid pulp and juice1 it is highly prized as a fruit to be eaten at breakfast or as an appetizer for a fruit cocktail4 ,it is also much used in the making of fruit salads4 #gi4 ,,selection ,,of ,,grapefruit4--,grapefruit should be selected with care in order that fruit of good quality may be obtained4 ,some persons think that to be good grapefruit should be large1 but it should be remembered that size is not the factor by which to judge the quality4 ,the fruit should be heavy for its size and the skin should be fine-grained and even4 ,coarse-grained skin1 as a rule1 is thick and indicates that the pulp is rather pithy and without juice4 ,illustration3 ,,fig4 #e #hj4 ,,preparation ,,of ,,grapefruit4--,different ways of serving grapefruit are in practice1 and it is well that these be understood4 ,this is generally considered a rather difficult fruit to eat1 but if care is exercised in its preparation for the table it can be eaten with comfort4 ,for preparing grapefruit1 a narrow1 sharp-bladed paring knife may be used4 ,as is well known1 a grapefruit is always cut apart half way between the stem and the blossom ends and a half served to each person4 ,illustration3 ,,fig4 #f #ha4 ,one method of preparing grapefruit consists in cutting the skin in such a way that the seeds can be taken out and the pulp then easily removed with a spoon4 ,to prepare it in this way1 cut the grapefruit into halves1 and then1 with a sharp knife1 cut around the pithy core in the center1 cutting off the smallest possible end of each of the sections4 ,with this done1 remove the seeds1 which will be found firmly lodged near the core and which can be readily pushed out with the point of the knife4 ,then cut down each side of the skin between the sections so as to separate the pulp from the skin4 ,around the edge next to the outside skin1 cut the pulp in each section with a single jab of the knife1 taking care not to cut the skin between the sections4 ,the entire pulp of each section1 which will be found to be loose on both sides and ends if the cutting is correctly done1 can then be readily removed with a spoon4 ,illustration3 ,,fig4 #g #hb4 ,in another method of preparing this fruit for the table1 all the skin inside of the fruit is removed and nothing but the pulp is left4 ,this method1 which is illustrated in ,figs4 #e to #aj1 inclusive1 requires a little more time and care than the previous one1 but the result justifies the effort4 ,after cutting the grapefruit into halves1 remove the seeds with a sharp knife1 as shown in ,fig4 #e4 ,then1 with the same knife1 cut the grapefruit from the skin all the way around the edge1 as in ,fig4 #f2 also1 cut down each side of the skin between the sections1 so as to separate the pulp from the skin1 as in ,fig4 #g4 ,with the pulp loosened1 insert a pair of scissors along the outside edge1 as in ,fig4 #h1 and make a slanting cut toward the core4 ,illustration3 ,,fig4 #h ,then1 as in ,fig4 #i1 cut the core loose from the outside skin4 ,repeat this operation for each section4 ,if the cutting has been properly done1 the core and skin enclosing the sections may be lifted out of the grapefruit1 and1 as shown in ,fig4 #aj1 will then be in the form of a many-pointed star4 ,as only the pulp remains in the outside skin1 the grapefruit can be eaten without difficulty4 ,illustration3 ,,fig4 #i #hc4 ,,serving ,,grapefruit4--,when grapefruit has been properly ripened1 it is rather sweet1 so that many persons prefer it without sugar2 but when sugar is desired1 the fruit is very much more delicious if it is prepared some time before it is to be served1 the sugar added to it1 and the fruit placed in a cool place4 ,if this is done in the evening and the grapefruit is served for breakfast1 a large amount of very delicious juice will have collected through the night4 ,at any rate1 grapefruit is best if it is sweetened long enough before it is served to give the sugar a chance to penetrate4 ,illustration3 ,,fig4 #aj ,,lemons #hd4 ,,lemons are a citrus fruit raised in tropical regions4 ,they are shipped to other climates in cases that hold from #ahj to #edj1 depending on the size of the lemons1 #cjj to the case being a medium and commonly used size4 ,their quality is judged like that of grapefruit2 that is1 by their weight1 the texture of their skin1 and their general color and shape4 ,lemons contain very little sugar1 but they are characterized by a large amount of acid4 ,because of this fact1 their juice is used to season foods in much the same way as vinegar is used4 ,in fact1 their chief uses are in making desserts and in seasoning such foods as custards1 pudding sauces1 etc4 ,however1 their juice is also much used in the making of beverages1 such as lemonade and fruit punch4 ,,oranges #he4 ,,oranges belong to the group of citrus fruits1 but they differ from both lemons and grapefruit in that they contain more sugar and less acid4 ,two kinds of oranges supply the demands for this fruit1 ,florida and ,california oranges4 ,florida oranges have a skin more the color of lemons and grapefruit and contain seeds1 but they are considered to be the finest both as to flavor and quality4 ,california oranges1 which have a bright-yellow or orange skin1 are seedless and are known as navel oranges4 ,as soon as the ,florida season ends1 the ,california season begins2 consequently1 the market season for this fruit is a lengthy one4 ,the russet of oranges is caused by the bite of an insect on the skin4 ,to be shipped1 oranges are packed in cases that will contain from #dh to #djj to the case4 ,probably no citrus fruit is used so extensively as oranges4 ,because of their refreshing subacid flavor1 they are much eaten in their fresh state1 both alone and in combination with other foods in numerous salads and desserts4 ,illustration3 ,,fig4 #aa #hf4 ,,preparation ,,of ,,oranges4--,several attractive ways of preparing oranges for the table when they are to be eaten raw are shown in ,fig4 #aa4 ,to prepare them in the way shown at the left1 cut the orange into two parts1 cutting half way between the stem and blossom ends1 and loosen the pulp in each half in the manner explained in ,art4 #ha for the preparation of grapefruit4 ,then the pulp may be eaten from the orange with a spoon4 ,illustration3 ,,fig4 #ab ,if an orange is to be eaten in sections1 the skin may be cut from the stem to the blossom end about six times and then loosened from the one end and turned in toward the orange in the manner shown in the central figure of the group4 ,it will then be easy to remove the skin4 ,illustration3 ,,fig4 #ac ,sometimes it is desired to serve sliced oranges1 as shown at the right4 ,to prepare oranges in this way1 remove the skin from the orange1 cut it in halves lengthwise1 and then slice it in thin slices crosswise4 ,arrange the slices on a plate and serve as desired4 #hg4 ,when oranges are to be used for salads1 or for any purpose in which merely the pulp is desired1 as1 for instance1 orange custard1 all the skin between the sections must be removed1 as it makes any warm mixture bitter4 ,to secure the pulp without any of the skin1 first peel the orange1 as shown in ,fig4 #ab1 in the same way an apple is peeled1 beginning at one end and peeling around and around deeply enough to remove with the skin all the white pithy material under it4 ,if the knife is a sharp one and the peeling is carefully done1 there will be little waste of the pulp4 ,when the orange is entirely peeled1 cut each section from the skin by passing the knife as closely as possible between the pulp and the skin1 as shown in ,fig4 #ac4 ,the sections thus obtained may be used whole or cut into pieces of any desired size4 ,,miscellaneous ,,citrus ,,fruits #hh4 ,in addition to grapefruit1 lemons1 and oranges1 the three principal varieties of citrus fruits1 this group also includes kumquats1 limes1 mandarins1 and tangerines4 ,these fruits are not of so much importance in the diet as the other varieties1 but when they are used as foods they have a food value about equal to that of apples the same in size4 ,they are not in such common use as the citrus fruits already discussed1 but it is well for every housewife to know what they are and to what use they can be put4 #hi4 ,,kumquats are an acid fruit resembling oranges in color but being about the size and shape of small plums4 ,they are used principally for the making of marmalades and jams1 and in this use both the skin and the pulp are included4 #ij4 ,,limes look like small lemons4 ,they are very sour and do not contain sugar in any quantity4 ,they are valued chiefly for their juice1 which is utilized in the making of drinks1 confections1 etc4 #ia4 ,,mandarins and ,,tangerines are really varieties of oranges and are used in much the same way4 ,they have a very sweet flavor4 ,their skin does not cling so closely as the skin of oranges4 ,for this reason they are known as glove oranges and are very easily peeled4 99 99 99 99 99 ,,tropical ,,fruits ,,varieties #ib4 ,besides the citrus fruits1 which may also be regarded as tropical fruits because they grow in tropical regions1 there are a number of other fruits that may be conveniently grouped under the heading ,tropical ,fruits4 ,the best known of these are bananas and pineapples1 but numerous others1 such as avocados1 guavas1 nectarines1 pomegranates1 tamarinds1 and mangoes1 are also raised in the tropical countries and should be included in this class4 ,the majority of these fruits stand shipment well1 but if they are to be shipped to far distant places they must be picked before they become too ripe and must be packed well4 ,as bananas and pineapples are used more extensively than the other tropical fruits1 they are discussed here in greater detail2 however1 enough information is given about the others to enable the housewife to become familiar with them4 ,,bananas #ic4 ,,bananas are a tropical fruit that have become very popular with the people in the ,north4 ,as they are usually picked and shipped green and then ripened by a process of heating when they are ready to be put on the market1 it is possible to obtain them in a very good condition4 ,it should be remembered1 however1 that they are not ripe enough to eat until all the green color has left the skin4 ,the stem of the bunch may be green1 but the bananas themselves should be perfectly yellow4 ,black spots1 which are sometimes found on the skins1 indicate overripeness or bruises4 ,when the spots come from overripeness1 however1 they do not injure the quality of the fruit1 unless there are a great many of them2 in fact1 many persons consider that bananas are better when the skins are black than at any other time4 #id4 ,just under the skin of the banana is some pithy material that clings to the outside of the fruit and that has a pungent1 disagreeable taste4 ,this objectionable taste may be done away with by scraping the surface of the banana slightly1 as shown in ,fig4 #ad1 after the skin is removed4 ,the strong1 typical flavor that characterizes bananas is due to the volatile oil they contain4 ,it is this oil that causes bananas to disagree with some persons4 ,the common yellow variety has a milder flavor than red bananas and certain other kinds and1 consequently1 is more popular4 ,if the oil of bananas does not prove irritating1 much use should be made of this fruit1 because its food value is high1 being about double that of apples and oranges4 ,illustration3 ,,fig4 #ad #ie4 ,bananas are eaten raw more often than in any other way1 but many persons find cooked bananas very agreeable4 ,then1 too1 it is sometimes claimed that cooked bananas are more digestible than raw ones because of the starch that bananas contain4 ,however1 this argument may be discounted1 for a well-ripened banana contains such a small quantity of starch that no consideration need be given to it4 ,illustration3 ,,fig4 #ae #if4 ,,baked ,,bananas4--,if bananas are to be cooked1 they can be made very appetizing by baking them with a sirup made of vinegar1 sugar1 and butter4 ,when prepared in this way1 they should be cut in two lengthwise1 and then baked in a shallow pan1 as ,fig4 #ae shows4 ,,baked ,,bananas 7,sufficient to ,serve ,six7 #f bananas #b ,tb4 butter #a_/c c4 sugar #c ,tb4 vinegar ,remove the skins from the bananas1 scrape the surface as in ,fig4 #ad1 and cut them in half lengthwise4 ,arrange the halves in a shallow pan4 ,melt the butter and mix it with the sugar and the vinegar4 ,pour a spoonful of the mixture over each banana and then set the pan in the oven4 ,bake in a slow oven for about #bj minutes1 basting frequently with the remainder of the sirup during the baking4 ,remove from the oven and serve hot4 #ig4 ,banana ,fritters4--,delicious fritters can be made with bananas as a foundation4 ,the accompanying recipe1 if carefully followed1 will result in a dish that will be appetizing1 especially to those who are fond of this fruit4 ,,banana ,,fritters 7,sufficient to ,serve ,six7 #d bananas #a ,tb4 lemon juice #a_/b c4 flour #b ,tb4 sugar #a_/d tsp4 salt #a_/c c4 milk #a egg #a ,tb4 butter1 melted ,powdered sugar ,remove the skins from the bananas1 scrape them1 and cut them once lengthwise and once crosswise4 ,sprinkle the pieces with the lemon juice4 ,make a batter by mixing and sifting the flour1 sugar1 and salt4 ,stir in the milk gradually1 and add the yolk of the beaten egg and the melted butter4 ,lastly1 fold in the beaten egg white4 ,sprinkle the bananas with powdered sugar1 dip them into the batter1 and fry in deep fat until brown4 ,sprinkle again with powdered sugar and serve4 ,,pineapples #ih4 ,pineapples are grown in the southern part of the ,united ,states1 on the islands off the southeastern coast1 and in ,hawaii4 ,they vary in size according to the age of the plants4 ,it requires from #ah to #bj months for the fruit to develop1 and the plants yield only four or five crops4 ,much of this fruit is canned where it is grown1 but as it is covered with a heavy skin it will tolerate shipping long distances very well4 ,it is shipped to the market in cases that contain from #bd to #dh pineapples to the case4 ,usually1 for a few weeks during the summer1 the price of fresh pineapples is reasonable enough to warrant canning them4 ,illustration3 ,,fig4 #af #ii4 ,the food value of pineapples is slightly lower than that of oranges and apples4 ,however1 pineapples have a great deal of flavor1 and for this reason they are very valuable in the making of desserts1 preserves1 marmalades1 and beverages of various kinds4 ,it is said that the combination of pineapple and lemon will flavor a greater amount of food than any other fruit combined4 ,another characteristic of pineapples is that they contain a ferment that acts upon protein material and therefore is sometimes thought to aid considerably in the digestion of food4 ,the probabilities are that this ferment really produces very little action in the stomach1 but its effect upon protein material can readily be observed by attempting to use raw pineapple in the making of a gelatine dessert4 ,if the pineapple is put in raw1 the gelatine will not solidify2 but if the pineapple is heated sufficiently to kill this ferment1 it has no effect whatsoever upon the gelatine4 ,illustration3 ,,fig4 #ag #ajj4 ,,selecting ,,pineapples4--,when pineapples are to be selected1 care should be exercised to see that they are ripe4 ,the most certain way of determining this fact is to pull out the center leaves of each pineapple that is chosen4 ,as shown in ,fig4 #af1 grasp the pineapple with one hand and then with the other pull out1 one at a time1 several of the center leaves of the tuft at the top4 ,if the fruit is ripe a sharp jerk will usually remove each leaf readily1 but the harder the leaves pull1 the greener the pineapple is4 ,illustration3 ,,fig4 #ah ,an overripe pineapple is just as unsatisfactory as one that is not ripe enough4 ,when a pineapple becomes too ripe1 rotten spots begin to develop around the base4 ,such spots can be easily detected by the discoloration of the skin and such a pineapple should not be selected4 ,illustration3 ,,fig4 #ai #aja4 ,,preparation ,,of ,,pineapple4--,some persons consider pineapple a difficult fruit to prepare1 but no trouble will be experienced if the method illustrated in ,figs4 #ag to #ai is followed4 ,place the pineapple on a hard surface1 such as a wooden cutting board1 and with a large sharp knife cut off the tuft of leaves at the top4 ,then1 as shown in ,fig4 #ag1 cut the pineapple into #a_/b-;inch slices crosswise of the head4 ,when the entire pineapple has been sliced1 peel each slice with a sharp paring knife1 as in ,fig4 #ah4 ,with the peeling removed1 it will be observed that each slice contains a number of eyes4 ,remove these with the point of a knife1 as ,fig4 #ai shows4 ,after cutting out the core from the center of each slice1 the slices may be allowed to remain whole or may be cut into pieces of any desirable size or shape4 ,pineapple prepared in this way is ready either for canning or for desserts in which it is used fresh4 #ajb4 ,,pineapple ,,pudding4--,one of the most satisfactory desserts made from pineapple is the pudding given here4 ,it is in reality a corn-starch pudding in which grated pineapple is used for the flavoring4 ,,pineapple ,,pudding 7,sufficient to ,serve ,six7 #b-a_/b c4 scalded milk #a_/c c4 corn starch #a_/b c4 sugar #a_/d tsp4 salt #a_/d c4 cold milk #a-a_/b c4 grated pineapple1 canned or fresh #b egg whites ,scald the milk by heating it over the fire in a double boiler4 ,mix the corn starch1 sugar1 and salt1 and dissolve in the cold milk4 ,add to the scalded milk in the double boiler and cook for about #ae or #bj minutes4 ,remove from the fire and add the grated pineapple from which all juice has been drained4 ,then fold in the whites of the eggs beaten stiff4 ,pour into molds previously dipped in cold water1 allow to cool1 and serve with cream4 ,,miscellaneous ,,tropical ,,fruits #ajc4 ,,avocados4--,the avocado1 which is also known as the alligator pear1 is a large pear-shaped1 pulpy fruit raised principally in the ,west ,indies4 ,it has a purplish-brown skin and contains just one very large seed in the center4 ,the flesh contains considerable fat1 and so the food value of this fruit is rather high1 being fully twice as great as a like quantity of apples or oranges4 ,this fruit1 which is gaining in popularity in the ,northern ,states1 is very perishable and does not stand shipment well4 ,as a rule1 it reaches the northern market green and is ripened after its arrival4 ,it is an expensive fruit and is used almost entirely for salads4 ,as its flavor is somewhat peculiar1 a taste for it must usually be cultivated4 #ajd4 ,,guavas4--,the guava is a tropical fruit that is extensively grown in the southern part of the ,united ,states4 ,guavas come in two varieties3 red guava1 which resembles the apple1 and white guava1 which resembles the pear4 ,the fruit1 which has a pleasant acid pulp1 is characterized by a more or less peculiar flavor for which a liking must be cultivated4 ,it can be canned and preserved in much the same way as peaches are4 ,because guavas are very perishable1 they cannot be shipped to northern markets1 but various products are made from them and sent to every market4 ,preserved and pickled guavas and confections made from what is known as guava paste are common1 but guava jelly made from the pulp is probably the best known product4 #aje4 ,,nectarines4--,the tropical fruit called the nectarine is really a variety of peach1 but it differs from the common peach in that it has a smooth1 waxy skin4 ,also1 the flesh of the nectarine is firmer and has a stronger flavor than that of the peach4 ,nectarines are not shipped to the northern markets to any extent1 but they are canned in exactly the same way as peaches are and can be secured in this form4 #ajf4 ,,persimmons4--,the persimmon is a semitropical plum-like fruit1 globular in shape and an orange-red or yellow in color4 ,it comes in many varieties1 but few of them find their way into the northern markets4 ,the ,japanese persimmon1 which resembles a tomato in color1 is the variety most frequently purchased4 ,persimmons are characterized by a great deal of very pungent acid1 which has a puckery effect until the fruit is made sweet and edible by exposure to the frost4 ,in localities where they are plentiful1 persimmons are extensively used and are preserved for use during the winter season4 #ajg4 ,,pomegranates4--,the pomegranate is about as large as a full-sized apple and has a hard reddish-yellow rind4 ,most varieties contain many seeds and a comparatively small amount of red edible pulp4 ,pomegranates of various kinds are grown in the southern part of the ,united ,states and in other warm climates4 ,they are used extensively in the localities where they are grown and are much enjoyed by persons who learn to care for their flavor4 ,a cooling drink made from their pulp finds much favor4 #ajh4 ,,tamarinds ,,and ,,mangoes4--,although tamarinds and mangoes are practically unknown outside of tropical countries1 they are considered to be very delicious fruits and are used extensively in their native localities4 ,the tamarind consists of a brown-shelled pod that contains a brown acid pulp and from three to ten seeds4 ,this fruit has various uses in medicine and cookery and is found very satisfactory for a cooling beverage4 ,mangoes vary greatly in size1 shape1 flavor1 and color4 ,some varieties are large1 fleshy1 and luscious1 while others are small and stringy and have a peculiar flavor4 ,,melons #aji4 ,,cantaloupes ,,and ,,muskmelons4--,the variety of melons known as muskmelons consists of a juicy1 edible fruit that is characterized by a globular shape and a ribbed surface4 ,cantaloupes are a variety of muskmelons1 but the distinction between them is sometimes difficult to understand4 ,for the most part1 these names are used interchangeably with reference to melons4 ,considerable variation occurs in this fruit4 ,some cantaloupes and muskmelons are large and others are small2 some have pink or yellow flesh and others have white or light-green flesh4 ,all the variations of color and size are found between these two extremes4 ,the flesh of these fruits contains considerable water2 therefore1 their food value is not high1 being only a little over half as much as that of apples4 #aaj4 ,if melons suitable for the table are desired1 they should be selected with care4 ,to be just at the right stage1 the blossom end of the melon should be a trifle soft when pressed with the fingers4 ,if it is very soft1 the melon is perhaps too ripe2 but if it does not give with pressure1 the melon is too green4 #aaa4 ,various ways of serving muskmelons and cantaloupes are in practice4 ,when they are to be served plain as a breakfast food or a luncheon dessert1 cut them crosswise into halves1 or1 if they are large1 divide them into sections lengthwise4 ,with the melons cut in the desired way1 remove all the seeds and keep the melons on ice until they are to be served4 ,the pulp of the melon may also be cut from the rind and then diced and used in the making of fruit salads4 ,again1 the pulp may be partly scraped out of the melon and the rinds then filled with fruit mixtures and served with a salad dressing for a salad or with fruit juices for a cocktail4 ,the pulp that is scraped out may be diced and used in the fruit mixture1 and what is left in the rind may be eaten after the contents have been eaten4 #aab4 ,,casaba ,,melons4--,the variety of melons known as casaba1 or honeydew1 melons are a cross between a cucumber and a cantaloupe4 ,they have white flesh and a rind that is smoother than the rind of cantaloupes4 ,melons of this kind are raised in the western part of the ,united ,states1 but as they stand shipment very well1 they can usually be obtained in the market in other regions4 ,they are much enjoyed by those who are fond of this class of fruit4 ,their particular advantage is that they come later in the season than cantaloupes and muskmelons1 and thus can be obtained for the table long after these other fruits are out of season4 ,casaba melons may be served in the same ways as cantaloupes4 #aac4 ,,watermelons4--,a very well-known type of melon is the watermelon4 ,it is grown principally in warm climates of the ,southern ,states1 as the season in the ,north is not sufficiently long to allow it to develop4 ,this is a large fruit1 having a smooth green skin that is often mottled or striped1 and a pinkish pulp containing many seeds and having a sweet1 watery juice4 ,the large amount of water contained in this fruit makes its food value very low1 it being lower in this respect than muskmelons and cantaloupes4 ,the volatile oil it contains1 which is responsible for its flavor1 proves irritating to some persons who eat it4 #aad4 ,watermelon is delicious when it is served ice cold4 ,therefore1 before it is served1 it should be kept on ice for a sufficient time to allow it to become thoroughly cold4 ,then it may be cut in any desirable way4 ,if it is cut in slices1 the slices should be trimmed so that only the pink pulp that is edible is served1 the green rind being discarded4 ,as an appetizer1 watermelon is delicious when cut into pieces and served in a cocktail glass with fresh mint chopped fine and sprinkled over the top4 ,small pieces of watermelon cut with a ,french vegetable cutter make a very attractive garnish for fruit salads and other fruit mixtures4 ,,fruit ,,cocktails #aae4 ,cocktails made of a combination of fruits are often served as the first course of a meal1 usually a luncheon or a dinner1 to precede the soup course4 ,in warm weather1 they are an excellent substitute for heavy cocktails made of lobster or crab1 and they may even be used to replace the soup course4 ,the fruits used for this purpose should be the more acid ones1 for the acids and flavors are intended to serve as an appetizer1 or the same purpose for which the hot and highly seasoned soups are taken4 ,therefore1 they are seldom made sweet and are not taken for their food value4 ,besides being refreshing appetizers1 they afford a hostess an opportunity to carry out a certain color scheme in a meal4 ,many kinds of fruit may be combined into cocktails1 but directions for the cocktails that are usually made are here given4 ,fruit cocktails should always be served ice cold4 #aaf4 ,,grapefruit ,,cocktail4--,the cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit4 ,if the fruit shells are to be used1 the grapefruit should be cut into two parts1 half way between the blossom and the stem ends1 the fruit removed1 and the edges of the shell then notched4 ,this plan of serving a cocktail should be adopted only when small grapefruits are used1 for if the shells are large more fruit will have to be used than is agreeable for a cocktail4 ,,grapefruit ,,cocktail 7,sufficient to ,serve ,six7 #b grapefruits #b oranges #a c4 diced pineapple1 fresh or canned ,powdered sugar ,remove the pulp from the grapefruits and oranges in the manner previously explained4 ,however1 if the grapefruit shells are to be used for serving the cocktail1 the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife4 ,with the sections of pulp removed1 cut each one into several pieces4 ,add the diced pineapple to the other fruits1 mix together well and set on ice until thoroughly chilled4 ,put in cocktail glasses or grapefruit shells1 pour a spoonful or two of orange juice over each serving1 sprinkle with powdered sugar1 garnish with a cherry1 and serve ice cold4 #aag4 ,,summer ,,cocktail4--,as strawberries and pineapples can be obtained fresh at the same time during the summer1 they are often used together in a cocktail4 ,when sweetened slightly with powdered sugar and allowed to become ice cold1 these fruits make a delicious combination4 ,,summer ,,cocktail 7,sufficient to ,serve ,six7 #b c4 diced fresh pineapple #b c4 sliced strawberries ,powdered sugar ,prepare a fresh pineapple in the manner previously explained1 and cut each slice into small pieces or dice4 ,wash and hull the strawberries and slice them into small slices4 ,mix the two fruits and sprinkle them with powdered sugar4 ,place in cocktail glasses and allow to stand on ice a short time before serving4 #aah4 ,,fruit ,,cocktail4--,a fruit cocktail proper is made by combining a number of different kinds of fruit1 such as bananas1 pineapple1 oranges1 and maraschino cherries4 ,as shown in ,fig4 #bj1 such a cocktail is served in a stemmed glass set on a small plate4 ,nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily4 ,its advantage is that it can be made at almost any season of the year with these particular fruits4 ,illustration3 ,,fig4 #bj ,,fruit ,,cocktail 7,sufficient to ,serve ,six7 #b bananas #a c4 canned pineapple #b oranges #a doz4 maraschino cherries ,lemon juice ,powdered sugar ,peel the bananas and dice them4 ,dice the pineapple4 ,remove the pulp from the oranges in the manner previously explained1 and cut each section into several pieces4 ,mix these three fruits4 ,cut the cherries in half and add to the mixture4 ,set on ice until thoroughly chilled4 ,to serve1 put into cocktail glasses as shown in the illustration1 and add to each glass #a tablespoonful of maraschino juice from the cherries and #a teaspoonful of lemon juice4 ,sprinkle with powdered sugar and serve4 99 99 99 99 99 ,,dried ,,fruits ,,varieties ,,of ,,dried ,,fruits #aai4 ,the fruits that have been discussed up to this point are fresh fruits2 that is1 they are placed on the markets1 and consequently can be obtained1 in their fresh state4 ,however1 there are a number of fruits that are dried before they are put on the market1 and as they can be obtained during all seasons they may be used when fresh fruits are out of season or as a substitute for canned fruits when the household supply is low4 ,the chief varieties of dried fruits are dates1 figs1 prunes1 which are dried plums1 and raisins1 which are dried grapes4 ,apples1 apricots1 and peaches are also dried in large quantities and are much used in place of these fruits when they cannot be obtained in their fresh form4 ,discussions of the different varieties of dried fruits are here given1 together with recipes showing how some of them may be used4 ,,dates #abj4 ,,dates1 which are the fruit of the date palm1 are not only very nutritious but well liked by most persons4 ,they are oblong in shape and have a single hard seed that is grooved on one side4 ,as dates contain very little water and a great deal of sugar1 their food value is high1 being more than five times that of apples and oranges4 ,they are also valuable in the diet because of their slightly laxative effect4 ,when added to other food1 such as cakes1 hot breads1 etc41 they provide a great deal of nutriment4 #aba4 ,the finest dates on the market come from ,turkey and the ,eastern countries4 ,they are prepared for sale at the places where they grow1 being put up in packages that weigh from #a_/b to #a pound1 as well as in large boxes from which they can be sold in bulk4 ,it is very important that all dates1 whether bought in packages or in bulk1 be thoroughly washed before they are eaten4 ,while those contained in packages do not collect dirt after they are packed1 they are contaminated to a certain extent by the hands of the persons who pack them4 ,to be most satisfactory1 dates should first be washed in hot water and then have cold water run over them4 ,if they are to be stuffed1 they should be thoroughly dried between towels or placed in a single layer on pans to allow the water to evaporate4 ,while the washing of dates undoubtedly causes the loss of a small amount of food material1 it is1 nevertheless1 a wise procedure4 #abb4 ,dates can be put to many valuable uses in the diet4 ,they are much used in cakes1 muffins1 and hot breads and in fillings for cakes and cookies4 ,several kinds of delicious pastry1 as well as salads and sandwiches1 are also made with dates4 ,their use as a confection is probably the most important one1 as they are very appetizing when stuffed with nuts1 candy1 and such foods4 ,,figs #abc4 ,,figs are a small pear-shaped fruit grown extensively in ,eastern countries and to some extent in the western part of the ,united ,states4 ,the varieties grown in this country are not especially valuable when they are dried1 but they can be canned fresh in the localities where they are grown4 ,fresh figs cannot be shipped1 as they are too perishable1 but when dried they can be kept an indefinite length of time and they are highly nutritious1 too4 ,in fact1 dried figs are nearly as high in food value as dates1 and they are even more laxative4 #abd4 ,dried figs are found on the market both as pressed and pulled figs4 ,pressed figs are those which are pressed tightly together when they are packed and are so crushed down in at least one place that they are more or less sugary from the juice of the fig4 ,pulled figs are those which are dried without being pressed and are suitable for such purposes as stewing and steaming4 #abe4 ,,stewed ,,figs4--,if pulled figs can be secured1 they may be stewed to be served as a sauce4 ,when prepared in this way1 they will be found to make a highly nutritious and delightful breakfast fruit or winter dessert4 ,,stewed ,,figs 7,sufficient to ,serve ,six7 #b c4 pulled figs #c c4 water ,wash the figs and remove the stems4 ,put them into a preserving kettle with the water and allow them to come slowly to the boiling point4 ,simmer gently over the fire until the figs become soft4 ,if they are desired very sweet1 sugar may be added before they are removed from the heat and the juice then cooked until it is as thick as is desirable4 ,serve cold4 #abf4 ,,steamed ,,figs4--,when figs are steamed until they are soft and then served with plain or whipped cream1 they make a delightful dessert4 ,to prepare them in this way1 wash the desired number and remove the stems4 ,place them in a steamer over boiling water and steam them until they are soft4 ,remove from the stove1 allow them to cool1 and serve with cream4 ,,prunes #abg4 ,,prunes are the dried fruit of any one of several varieties of plum trees and are raised mostly in ,southern ,europe and ,california4 ,in their fresh state1 they are purple in color1 but they become darker during their drying4 ,they are priced and purchased according to size1 being graded with a certain number to the pound1 just as lemons and oranges are graded with a certain number to the case4 ,in food value they are about equal to dates and figs4 ,they contain very little acid1 but are characterized by a large quantity of easily digested sugar4 ,they also have a laxative quality that makes them valuable in the diet4 #abh4 ,,stewed ,,prunes4--,a simple way in which to prepare prunes is to stew them and then add sugar to sweeten them4 ,stewed prunes may be served as a sauce with cake of some kind or they may be used as a breakfast fruit4 ,,stewed ,,prunes 7,sufficient to ,serve ,six7 #a lb4 prunes #a c4 sugar ,look the prunes over carefully1 wash them thoroughly in hot water1 and soak them in warm water for about #f hours4 ,place them on the stove in the same water in which they were soaked and which should well cover them4 ,cook slowly until they can be easily pierced with a fork or until the seeds separate from the pulp upon being crushed4 ,add the sugar1 continue to cook until it is completely dissolved1 and then remove from the stove and cool4 ,if desired1 more sweetening may be used or a few slices of lemon or a small amount of lemon peel may be added to give an agreeable flavor4 #abi4 ,,stuffed ,,prunes4--,after prunes have been stewed1 they may have the seeds removed and then be filled with peanut butter4 ,stuffed in this way and served with whipped cream1 as shown in ,fig4 #ba1 or merely the prune juice1 they make an excellent dessert4 ,illustration3 ,,fig4 #ba1 ,stewed prunes stuffed with peanut butter4 ,select prunes of good size and stew them according to the directions just given1 but remove them from the fire before they have become very soft4 ,cool and then cut a slit in each one and remove the seed4 ,fill the cavity with peanut butter and press together again4 ,serve with some of the prune juice or with whipped cream4 #acj4 ,,prune ,,whip4--,a very dainty prune dessert can be made from stewed prunes by reducing the prunes to a pulp and then adding the whites of eggs4 ,directions for this dessert follow3 ,,prune ,,whip 7,sufficient to ,serve ,six7 #a c4 prune pulp #a_/d c4 powdered sugar #b egg whites ,whipped cream ,make the prune pulp by removing the seeds from stewed prunes and forcing the prunes through a sieve or a ricer4 ,mix the powdered sugar with the pulp4 ,beat the whites of the eggs until they are stiff and then carefully fold them into the prune pulp4 ,chill and serve with whipped cream4 ,,raisins #aca4 ,,raisins are the dried fruit of various kinds of grapes that contain considerable sugar and are cured in the sun or in an oven4 ,they come principally from the ,mediterranean region and from ,california4 ,they have an extensive use in cookery1 both as a confection and an ingredient in cakes1 puddings1 and pastry4 ,in food value1 raisins are very high and contain sugar in the form of glucose2 however1 their skins are coarse cellulose and for this reason are likely to be injurious to children if taken in too large quantities4 ,they are also valuable as a laxative and in adding variety to the diet if they are well cooked before they are served4 ,like other dried fruits1 raisins should be washed thoroughly before they are used4 ,they may then be soaked in warm water and stewed in exactly the same way as prunes4 ,sugar may or may not be added1 as desired4 ,sultana raisins1 which are the seedless variety1 are especially desirable for stewing1 although they may be used for any of the other purposes for which raisins are used4 ,,dried ,,apples1 ,,apricots1 ,,and ,,peaches #acb4 ,apples1 apricots1 and peaches are fruits that are used extensively in their dried form4 ,they enable the housewife to supply her family with fruit during seasons when it is impossible to obtain fresh fruit4 ,they may also be used to take the place of canned fruit1 especially when the supply is low or has been exhausted4 ,besides their use as a sauce1 they may be used for pies and various desserts4 #acc4 ,these fruits1 which may all be used in just the same way1 should be soaked before stewing and should be stewed according to the directions for the preparation and cooking of prunes4 ,then sufficient sugar to make them sweet should be added4 ,if they are desired for sauce1 they may be used without any further preparation4 ,however1 they may be substituted for fresh fruit in recipes that call for any of them or for prunes4 ,for instance1 dried apricots1 after being stewed1 may be passed through a sieve to make a pure and may then be used to make apricot whip or souffl according to the directions given for other similar desserts4 ,the flavor of apricots is very strong and a small amount of the pulp will flavor a large quantity of ice cream1 sherbet1 or water ice4 99 99 99 99 99 ,,fruit ,,and ,,fruit ,,desserts ,,examination ,,questions 7#a7 ,to what are the flavors and odors of fruits chiefly due8 7#b7 ,what food substances are found in only very small amounts in fruits8 7#c7 ,mention the kinds of carbohydrate to which the food value of fruits is chiefly due4 7#d7 ,what parts of fruits make up the cellulose they contain8 7#e7 ,discuss the value of minerals in fruits4 7#f7 ,of what value in cookery are fruits containing large quantities of acid8 7#g7 ,what qualities of fruits are affected as they ripen8 7#h7 ,discuss the digestibility of fruits4 7#i7 ,what are the effects of cooking on fruit8 7#aj7 ,what sanitary precautions concerning fruits should be observed8 7#aa7 7a7 ,how do weather conditions affect the quality of berries8 7b7 ,what is the most important use of berries in cookery8 7#ab7 ,name some varieties of apples that can be purchased in your locality that are best for3 7a7 cookery2 7b7 eating4 7#ac7 ,how can peach juice be utilized to advantage8 7#ad7 ,mention the citrus fruits4 7#ae7 ,describe a method of preparing grapefruit for the table4 7#af7 ,describe the preparation of oranges for salads and desserts4 7#ag7 ,describe the appearance of bananas in the best condition for serving4 7#ah7 7a7 ,give a test for the ripeness of pineapples4 7b7 ,describe the most convenient method of preparing pineapples4 7#ai7 ,discuss the use of fruit cocktails4 7#bj7 ,describe the general preparation of dried fruits that are to be stewed4 99 99 99 99 99 ,,canning ,,and ,,drying 99 99 99 99 99 ,,necessity ,,for ,,preserving ,,foods #a4 ,the various methods of preserving perishable foods in the home for winter use originated because of necessity4 ,in localities where the seasons for fruits and vegetables are short1 the available supply in early times was limited to its particular season4 ,then foods had to be preserved in some way to provide for the season of scarcity4 ,it was not possible1 as it is now1 to obtain foods in all parts of the country from localities that produce abundantly or have long seasons1 because there were no means of rapid transportation1 no cold storage1 nor no commercial canning industries4 #b4 ,in the small towns and farming communities1 the first preservation methods for meats1 as well as for fruits and vegetables1 were pickling1 curing1 drying1 and preserving4 ,not until later was canning known4 ,it was this preserving of foodstuffs in the home that led to the manufacture and commercial canning of many kinds of edible materials4 ,these industries1 however1 are of comparatively recent origin1 the first canning of foods commercially having been done in ,france about a hundred years ago4 ,at that time glass jars were utilized1 but it was not until tin cans came into use later in ,england that commercial canning met with much favor4 #c4 ,both canning in the home and commercial canning have had many drawbacks1 chief among which was spoiling4 ,it was believed that the spoiling of canned foods was due to the presence of air in the jars or cans1 and it is only within the last #ej years that the true cause of spoiling1 namely1 the presence of bacteria1 has been understood4 ,since that time methods of canning that are much more successful have been originated1 and the present methods are the result of the study of bacteria and their functions in nature4 ,it is now definitely known that on this knowledge depends the success of the various canning methods4 #d4 ,since commercial canning provides nearly every kind of foodstuff1 and since cold storage and rapid transportation make it possible to supply almost every locality with foods that are out of season1 it has not been deemed so necessary to preserve foods in the home4 ,nevertheless1 the present day brings forth a new problem and a new attitude toward the home preservation of foods4 ,there are three distinct reasons why foods should be preserved in the home4 ,the first is to bring about economy4 ,if fruits1 vegetables1 and other foods can be procured at a price that will make it possible to preserve them in the home at a lower cost than that of the same foods prepared commercially1 it will pay from an economical standpoint4 ,the second is to promote conservation2 that is1 to prevent the wasting of food4 ,when fruits and vegetables are plentiful1 the supply is often greater than the demand for immediate consumption4 ,then1 unless the surplus food is preserved in some way for later use1 there will be a serious loss of food material4 ,the third is to produce quality4 ,if the home-canned product can be made superior to that commercially preserved1 then1 even at an equal or a slightly higher cost1 it will pay to preserve food in the home4 #e4 ,of the methods of preserving perishable foods1 only two1 namely1 canning and drying1 are considered in this ,section4 ,before satisfactory methods of canning came into use1 drying was a common method of preserving both fruits and vegetables1 and while it has fallen into disuse to a great extent in the home1 much may be said for its value4 ,drying consists merely in evaporating the water contained in the food1 and1 with the exception of keeping it dry and protected from vermin1 no care need be given to the food in storage4 ,in the preparation of dried food for the table1 it is transformed into its original composition by the addition of water1 in which it is usually soaked and then cooked4 ,the drying of food is simple1 and no elaborate equipment is required for carrying out the process4 ,dried food requires less space and care in storage than food preserved in any other way1 and both paper and cloth containers may be used in storing it4 ,when storage space is limited1 or when there is a very large quantity of some such food as apples or string beans that cannot be used or canned at once1 it is advisable to dry at least a part of them4 ,when used in combination with canning1 drying offers an excellent means of preserving foods and thus adding to their variety4 #f4 ,canning has a greater range of possibilities than drying4 ,a larger number of foods can be preserved in this way1 and1 besides1 the foods require very little preparation1 in some cases none at all1 when they are removed from the cans4 ,practically every food that may be desired for use at some future time may be canned and kept if the process is carried out properly4 ,these include the perishable vegetables and fruits of the summer season1 as well as any winter vegetables that are not likely to keep in the usual way or that are gathered while they are immature4 ,many ready-to-serve dishes may be made up when the ingredients are the most plentiful and canned to keep them for the time when they are difficult or impossible to obtain otherwise4 ,such foods are very convenient in any emergency4 ,often1 too1 when something is being cooked for the table1 an extra supply may be made with no greater use of fuel and very little extra labor1 and if the excess is canned it will save labor and fuel for another day4 ,in the same way1 left-over foods from the table may be preserved by reheating and canning them4 ,many foods and combinations of foods may be made ready for pies and desserts and then canned1 it being often possible to use fruits that are inferior in appearance for such purposes4 ,soup may be canned4 ,it may be made especially for canning1 or it may be made in larger quantity than is required for a meal and the surplus canned4 ,for canning1 it is an excellent plan to make soup more concentrated than that which would be served immediately1 as such soup will require fewer jars and will keep better4 ,water or milk or the liquid from cooked vegetables or cereals may be added to dilute it when it is to be served4 ,meat and fish also may be canned1 and many times it is advisable to do this1 especially in the case of varieties that cannot be preserved to advantage by such methods as salting1 pickling1 or curing4 #g4 ,the preservation of foods by canning and drying should not be looked at as an old-fashioned idea2 rather1 it is a matter in which the housewife should be vitally interested4 ,in fact1 it is the duty of every housewife to learn all she can about the best methods to employ4 ,canning methods have been greatly improved within the last few years1 and it is a wise plan to adopt the newer methods and follow directions closely4 ,especially should this be done if foods canned by the older methods have spoiled or if mold has formed on top of the food in the jars4 ,in order to preserve foods successfully and with ease1 the housewife should realize the importance of carrying out details with precision and care4 ,the exactness with which the ingredients are measured1 the choice and care of utensils1 the selection and preparation of the food to be canned--all have a direct bearing on whether her results will be successful or not4 ,by observing such points and exercising a little ingenuity1 the economical housewife may provide both a supply and a convenient variety of practical foods for winter use4 ,for example1 one single fruit or vegetable may be preserved in a number of ways4 ,thus1 if there is a very large supply of apples that will not keep1 some may be canned in large pieces1 some may be put through a sieve1 seasoned differently1 and canned as apple sauce1 and some may be cut into small pieces and canned for use in making pies4 ,apple butter and various kinds of jams and marmalades may be made of all or part apples1 or the apples may be spiced and used as a relish4 ,combining fruits of different flavor in canning also adds variety4 ,in fact1 neither quinces nor apples canned alone are so delicious as the two properly combined and canned together4 ,in the same way1 if the housewife will watch the markets closely and make good use of materials at hand1 she may provide canned foods at comparatively little cost4 ,of course1 the woman who has a garden of her own has a decided advantage over the one who must depend on the market for foods to can4 ,the woman with access to a garden may can foods as soon as they have been gathered1 and for this reason she runs less risk of losing them after they have been canned4 ,nevertheless1 as has been pointed out1 it is really the duty of every housewife to preserve food in the home for the use of her family4 99 99 99 99 99 ,,canning ,,principles ,,of ,,canning #h4 ,,canning consists in sealing foods in receptacles1 such as cans or jars1 in such a way that they will remain sterile for an indefinite period of time4 ,several methods of canning are in use1 and the one to adopt will depend considerably on personal preference and the money that can be expended for the equipment4 ,in any case1 successful results in canning depend on the care that is given to every detail that enters into the work4 ,this means1 then1 that from the selection of the food to be canned to the final operation in canning not one thing that has to do with good results should be overlooked4 #i4 ,,selection ,,of ,,food ,,for ,,canning4--,a careful selection of the food that is to be canned is of great importance4 ,if it is in good condition at the time of canning1 it is much more likely to remain good when canned than food that is not4 ,the flavor of the finished product also depends a great deal on the condition of the food4 ,fruits have the best flavor when they are ripe1 but they are in the best condition for canning just before they have completely ripened4 ,immediately following perfect ripeness comes the spoiling stage1 and if fruits1 as well as vegetables1 are canned before they are completely ripe1 they are1 of course1 farther from the conditions that tend to spoil them4 ,this1 however1 does not mean that green fruits or vegetables should be canned4 ,whenever possible1 any food that is to be canned should be perfectly fresh4 ,the sooner it is canned after it has been gathered1 the more satisfactory will be the results4 ,for instance1 it is better to can it #ab hours after gathering than #bd hours1 but to can it #b hours after is much better4 ,fruits1 such as berries1 that are especially perishable should not be allowed to stand overnight if this can be prevented2 and it is absolutely necessary to can some vegetables1 such as peas1 beans1 and corn1 within a very few hours after gathering4 ,unless this is done1 they will develop a bad flavor because of flat sour1 a condition that results from the action of certain bacteria4 ,imperfect fruits should not be canned1 but should be used for making jam1 marmalade1 or jelly4 #aj4 ,,why ,,canned ,,foods ,,spoil4--,canned foods spoil because of the action of micro-organisms that cause fermentation1 putrefaction1 and molding4 ,the reasons for the spoiling of food are thoroughly discussed in ,essentials of ,cookery1 ,part #b1 and in that discussion canning is mentioned as one of the means of preserving food or preventing it from spoiling4 ,however1 when canning does not prove effective1 it is because undesirable bacteria are present in the food4 ,either they have not been destroyed by the canning process or they have been allowed to enter before the jar was closed1 and have then developed to such an extent as to cause the food to spoil4 ,odors1 flavors1 and gases result from the putrefaction1 fermentation1 or molding caused by these bacteria1 and these make the foods offensive or harmful1 or perhaps both4 #aa4 ,,preventing ,,canned ,,foods ,,from ,,spoiling4--,from what has just been said1 it will be seen that the success of canning depends entirely on destroying harmful micro-organisms that are present in the food and preventing those present in the air from entering the jars in which the food is placed4 ,some foods are more difficult to keep than others1 because bacteria act on them more readily and the foods themselves contain nothing that prevents their growth4 ,among such foods are meat1 fish1 peas1 corn1 beans1 and meat soups4 ,on the other hand1 some foods contain acids that prevent the growth of bacteria1 and these keep easily4 ,among these are rhubarb1 cranberries1 and green gooseberries4 ,however1 foods that keep easily are few1 and in most cases extreme care in the process of canning must be exercised4 #ab4 ,while warmth is necessary for bacterial growth1 very high temperatures will destroy or retard it4 ,in canning1 a temperature as high as #bab degrees ,fahrenheit1 or boiling point1 retards the growth of active bacteria1 but retarding their growth is not sufficient4 ,they must be rendered inactive4 ,to do this requires either a higher temperature than boiling point or long continued cooking at #bab degrees4 ,spores are a protective form that many kinds of bacteria assume under unfavorable conditions4 ,they are very difficult to kill1 and unless they are completely destroyed in the canning process1 they will develop into active bacteria when conditions again become favorable4 ,the result of the spore development is the spoiling of the food4 #ac4 ,other things besides the application of heat assist in the keeping of canned food1 as1 for example1 the acids of the fruits and vegetables themselves1 as has been mentioned4 ,the use of sugar also assists2 the greater the quantity of sugar in solution the easier it will be to keep the food4 ,this is proved in the case of jams and jellies1 which will keep without being sealed tight or put into jars immediately after cooking4 ,salt helps to keep vegetables that are canned1 and1 in making butters1 conserves1 and pickles1 the spices and vinegars used help to protect the foods from bacterial action4 ,however1 none of these things are essential to the keeping of any sterile food1 by which is meant food in which all bacteria or sources of bacteria have been rendered inactive by the application of sufficient heat4 #ad4 ,,canning ,,preservatives4--,numerous compounds1 usually in the form of powders1 are advertised as being useful for keeping canned foods from spoiling4 ,none of them should be used1 however1 because they are unnecessary4 ,if the work of canning is carefully and effectively done1 good foods will keep perfectly without the addition of a preservative4 ,the pure-food laws of the ,united ,states and of many of the states themselves forbid the use of some preservatives because of their harmful effect on the human system4 ,for this reason1 to say nothing of the extra expense that would be incurred in their use1 such preservatives may well be left alone4 ,,general ,,equipment ,,for ,,canning #ae4 ,the equipment required for canning depends on two things3 the quantity of food to be canned at one time and1 since there are several canning methods in use1 the canning method that is to be employed4 ,various kinds of elaborate equipment have been devised to make the work of canning easy as well as effective4 ,however1 it is possible to do excellent work with simple equipment1 and if the matter of expense must be considered there should be no hesitation about choosing the simplest and least expensive and doing the work in the best possible way with it4 ,it is important also that utensils already included in the household equipment be improvised to meet the needs of the canning season as far as possible4 #af4 ,whatever the canning method that is to be followed may be1 there are a number of utensils and containers that go to make up the general equipment that is required4 ,familiarity with such an equipment is extremely necessary for correct results in canning1 and for this reason the general equipment is discussed here in detail4 ,the special equipment needed for each of the canning methods1 however1 is not taken up until the method is considered4 ,in giving this general equipment1 mention is made of some utensils that are convenient but not absolutely necessary4 ,any unnecessary1 but convenient1 part of a canning equipment should therefore be chosen with a view to its labor-saving qualities and its expense4 ,a device that will make the keeping of canned foods more certain and prevent loss may be a valuable purchase2 still1 that which makes for greater convenience1 but not absolute saving1 need not be considered a necessity4 #ag4 ,,vessels ,,for ,,canning4--,the pots1 kettles1 and pans in ordinary use in the kitchen for cooking purposes are usually satisfactory for the canning of foods4 ,those made of tin or iron1 however1 are not so good as enameled ones or those made of other metals1 such as aluminum4 ,especially is this true of utensils used for the canning of acid fruits or vegetables1 because1 if such food remains in contact with tin or iron for more than a few minutes1 the acid will corrode the surface sufficiently to give the food a bad or metallic taste4 ,in addition1 such utensils often give the food a dark color4 ,if enameled kettles are used for the cooking of foods that are to be canned1 it is important that the surface be perfectly smooth and unbroken4 ,otherwise1 it will be difficult to prevent burning2 besides1 chips of the enamel are liable to get into the food4 ,kettles for the cooking of fruits with sirup should be flat and have a broad surface4 ,fruit is not so likely to crush in such kettles as in kettles that are deep and have a small surface4 #ah4 ,,knives1 ,,spoons ,,and ,,other ,,small ,,utensils4--,many of the small utensils in a kitchen equipment are practically indispensable for canning purposes4 ,thus1 for paring fruits and vegetables and cutting out cores1 blossoms1 and stem ends or any defective spots1 nothing is more satisfactory than a sharp paring knife with a good point4 ,for paring acid fruits1 though1 a plated knife is not so likely to cause discoloring as a common steel knife4 ,there are1 however1 other useful implements for special work1 such as the strawberry huller1 ,fig4 #a1 for removing the stems of strawberries1 and the peach pitter1 ,fig4 #b1 for removing the stones from clingstone peaches4 ,for placing the food to be canned into jars1 both forks and large spoons are necessities4 ,a large spoon with holes or slits in the bowl is convenient for picking fruits and vegetables out of a kettle when no liquid is desired1 as well as for skimming a kettle of fruit4 ,for packing foods into jars1 a long-handled spoon with a small bowl is convenient4 ,still another useful small utensil is a short1 wide funnel that may be inserted into the mouth of a jar and thus permit the food to be dipped or poured into it without being spilled4 ,illustration3 ,,fig4 #a #ai4 ,,devices ,,for ,,measuring4--,accurate measures are necessary in canning2 in fact1 some of the work cannot be done satisfactorily without them4 ,a half-pint measuring cup and a quart measure with the cups marked on it are very satisfactory for making all measures4 ,scales are often convenient1 too4 ,for measuring dry materials1 they are always more accurate than measures4 ,many canning proportions and recipes call for the measurement of the ingredients by weight rather than by measure4 ,when this is the case and a pair of scales is not convenient1 it is almost impossible to be certain that the proportions are correct4 ,for instance1 if a recipe calls for a pound of sugar and an equal amount of fruit1 a measuring cup will in no way indicate the correct quantity4 #bj4 ,,colander ,,and ,,wire ,,strainer4--,for the cleansing of fruits and vegetables that are to be canned1 a colander is of great assistance2 also1 if a large wire strainer is purchased1 it may be used as a sieve and for scalding and blanching1 steps in canning that are explained later4 ,illustration3 ,,fig4 #b #ba4 ,,glass ,,jars4--,for household canning1 the most acceptable containers for food are glass jars that may be closed air-tight with jar rubbers and tops4 ,use is sometimes made of bottles1 jars1 and cans of various kinds that happen to be at hand1 but never should they be employed unless they can be fitted with covers and made positively air-tight4 ,like utensils1 the glass jars that are a part of the household supply should be used from year to year1 if possible1 but not at the loss of material4 ,such loss1 however1 will depend on the proper sealing of the jars1 provided everything up to that point has been correctly done4 ,all jars should be carefully inspected before they are used1 because imperfect or broken edges are often responsible for the spoiling of food4 ,in purchasing glass jars1 only what are known as first quality should be selected4 ,cheap jars are likely to be seconds and will not prove so satisfactory4 ,glass jars may be purchased in sizes that hold from #a_/b pint to #b quarts4 ,if possible1 food should be canned in the size of jar that best suits the number of persons to be served4 ,if the family consists of two1 pint jars will hold even more than may be used at one time1 while if the family is large the contents of a quart jar may not be sufficient4 ,illustration3 ,,fig4 #c #bb4 ,numerous types of glass jars are to be had4 ,some of them are more convenient than others and may be made air-tight more easily4 ,these two features are the most important to consider in making a selection4 ,jars that close with difficulty1 especially if the tops screw on1 are not likely to keep food successfully because the bacteria in the air will have a chance to enter and thus cause the food to spoil4 ,glass jars used for canning foods have improved with canning methods4 ,the old-style jars had a groove into which the cover fit1 and melted sealing wax or rosin was poured into the space surrounding the cover4 ,later came the screw-top jar shown in ,fig4 #c4 ,this type of jar has been extensively used with excellent results4 ,both the mouth of this jar and the jar top1 which is made of metal1 usually zinc1 lined with glass or porcelain1 have threads that match1 and the jar is sealed by placing the jar rubber over the top1 or ridge1 of the jar and then screwing the jar top firmly in place4 ,such jars1 however1 are more difficult to make air-tight than some of the newer types4 ,one of these jars is illustrated in ,fig4 #d4 ,it is provided with a glass cover that fits on the ridge of the jar and a metal clasp that serves to hold the cover in place and to make the jar air-tight after a rubber is placed in position4 ,another convenient and simple type of glass jar1 known as the automatic seal top1 has a metal cover with a rubber attached4 ,another improvement in jars is that the opening has been enlarged so that large fruits and vegetables1 such as peaches1 tomatoes1 etc41 can be packed into them whole4 ,with such wide-mouthed jars1 it is easier to pack the contents in an orderly manner and thus improve the appearance of the product4 ,besides1 it is a simpler matter to clean such a jar than one that has a small opening4 ,illustration3 ,,fig4 #d #bc4 ,,jar ,,tops ,,and ,,covers4--,while the tops1 or covers1 for glass jars are made of both metal and glass1 as has been stated1 the glass tops meet with most favor4 ,of course1 they are breakable1 but they are even more durable than metal tops1 which are usually rendered less effective by the bending they undergo when they are removed from the jar4 ,covers made of zinc are being rapidly abandoned1 and it has been proved that the fewer the grooves and the simpler the cover1 the more carefully and successfully can it be cleaned4 ,for safety1 glass tops that have become chipped or nicked on the edges that fit the jar should be replaced by perfect ones4 ,the covers for automatic-seal jars must be pierced before they can be removed1 and this necessitates a new supply for each canning4 ,if there is any question about the first-class condition of jar covers1 whether of metal or glass1 tops that are perfect should be provided4 #bd4 ,,jar ,,rubbers4--,jar rubbers are required with jar tops to seal jars air-tight4 ,before they are used1 they should be tested in the manner shown in ,fig4 #e4 ,good jar rubbers will return to their original shape after being stretched4 ,such rubbers should be rather soft and elastic1 and they should fit the jars perfectly and lie down flat when adjusted4 ,a new supply of rubbers should be purchased each canning season1 because rubber deteriorates as it grows old4 ,rubbers of good quality will stand boiling for #e hours without being affected1 but when they have become stiff and hard from age it is sometimes impossible to make jars air-tight4 ,occasionally1 two old rubbers that are comparatively soft may be used in place of a new one1 and sometimes old rubbers are dipped in paraffin and then used4 ,however1 if there is any difficulty in sealing jars properly with rubbers so treated1 they should be discarded and good ones used4 #be4 ,,tin ,,cans4--,for household canning1 tin cans are not so convenient as glass jars1 but in spite of this they are coming into extensive use4 ,the kind that may be used without any special equipment has a tin lid that fits into a groove and is fastened in place with rosin or sealing wax4 ,some cans1 however1 require that the lids be soldered in place4 ,while soldering requires special equipment1 this method of making the cans air-tight is the best1 and it is employed where considerable canning is done1 as by canning clubs or commercial canners4 ,illustration3 ,,fig4 #e ,in the purchase of tin cans1 the size of the opening should receive consideration4 ,if large fruits and vegetables1 such as peaches1 pears1 and tomatoes1 are to be canned1 the opening must be a large one2 whereas1 if peas1 beans1 corn1 and other small vegetables or fruits are to be canned1 cans having a smaller opening may be chosen4 ,when acid fruits or vegetables are to be canned1 use should be made of cans that are coated with shellac1 as this covering on the inside of the cans prevents any action of the acid on the tin4 99 99 99 99 99 ,,canning ,,methods ,,general ,,discussion #bf4 ,the methods employed for the canning of foods include the open-kettle method1 the cold-pack method1 the steam-pressure method1 and the oven method4 ,of these1 the open-kettle method is perhaps the oldest household method of canning1 and it is still used by many housewives4 ,the other methods1 which are newer1 seem troublesome to the housewife who is familiar with the open-kettle method1 yet it will only be fair to give the new methods a trial before deciding which to use4 ,the one-period cold-pack method has much to recommend it4 ,foods canned in this way undergo less change in form and flavor than those canned by the open-kettle method2 besides1 there is less danger of spoiling4 ,in fact1 many foods1 such as vegetables and meats1 that cannot be canned satisfactorily by the open-kettle method will keep perfectly if they are carefully preserved by the one-period cold-pack method4 ,the steam-pressure method requires the use of special equipment1 as is explained later4 ,while it is a very acceptable canning method1 it is not accessible in many homes4 ,the oven method is liked by many housewives1 but it offers almost the same chance for contamination as does the open-kettle method4 ,,open-,,kettle ,,method #bg4 ,the ,,open-,,kettle ,,method of canning is very simple and requires no equipment other than that to be found in every kitchen4 ,it consists in thoroughly cooking the food that is to be canned1 transferring it to containers1 and sealing them immediately4 #bh4 ,,utensils ,,required4--,not many utensils are required for the open-kettle canning method4 ,for cooking the food1 a large enamel or metal vessel other than tin or iron should be provided4 ,it should be broad and shallow1 rather than deep1 especially for fruit1 as this food retains its shape better if it is cooked in a layer that is not deep4 ,the other utensils for canning fruits and vegetables by this method are practically the same as those already discussed--measuring utensils1 a knife1 large spoons1 pans for sterilizing jars or cans1 covers1 rubbers1 and jars or cans into which to put the food4 #bi4 ,,procedure4--,the first step in the open-kettle canning method consists in sterilizing the containers4 ,to do this1 first clean the jars1 covers1 and rubbers by washing them and then boiling them in clear water for #ae to #bj minutes4 ,next1 attention should be given to the food that is to be canned4 ,look it over carefully1 cut out any decayed portions1 and wash it thoroughly4 ,sometimes roots1 leaves1 stems1 or seeds are removed before washing1 and sometimes this is not done until after washing4 ,at any rate1 all dirt or foreign material must be washed from foods before they are ready for canning4 ,after preparing the food1 it must be cooked4 ,if fruit is being canned1 put it into the required sirup1 the making of which is explained later1 and cook it until it is well softened1 as if preparing it for immediate table use4 ,if vegetables are being canned1 cook them in the same way1 but use salt and water instead of sirup4 ,when the food is cooked1 transfer it to the sterile jars and seal at once with the sterile rubbers and covers4 ,then invert each jar to permit the food to cool and to test for leaks4 #cj4 ,the danger of not securing good results with the open-kettle method lies in the possibility of contaminating the contents before the jar is closed and sealed4 ,in addition to having the jars1 rubbers1 and covers sterile1 therefore1 all spoons and other utensils used to handle the cooked food must be sterile4 ,likewise1 the jars must be filled to the top and the covers put on and made as firm and tight as possible at once1 so that as few bacteria as possible will enter4 ,if screw-top cans are used1 the tops should not be twisted or turned after cooling1 as this may affect the sealing4 ,if jars leak upon being turned upside down1 the contents must be removed and reheated and the jar must be fitted with another cover4 ,then both jar and cover must be sterilized and the contents returned and sealed immediately4 ,,cold-,,pack ,,method #ca4 ,the ,,cold-,,pack ,,method of canning differs from the open-kettle method in that the food to be canned is not cooked in a kettle before placing it in the jars and sealing them4 ,in this method1 the food to be canned is prepared by washing1 peeling1 scraping1 hulling1 stemming1 seeding1 or cutting1 depending on the kind4 ,then it is scalded or blanched and plunged into cold water quickly and taken out immediately1 the latter operation being called cold-dipping4 ,after this it is placed into hot jars1 covered with boiling liquid--boiling water and salt for vegetables1 meats1 fish1 or soups1 and boiling sirup for fruits4 ,then the filled jars are covered loosely and placed in a water bath and processed2 that is1 cooked and sterilized4 ,when food that is being canned is subjected to processing only once1 the method is referred to as the one-period cold-pack method2 but when the food in the jars has not been blanched and cold-dipped and is processed1 allowed to stand #bd hours and then processed again1 and this operation repeated1 it is called the fractional-sterilization method4 ,the equipment required for the cold-pack canning method and the procedure in performing the work are taken up in detail1 so that every point concerning the work may be thoroughly understood4 ,illustration3 ,,fig4 #f #cb4 ,,utensils ,,required4--,the utensils required for canning by the cold-pack method are shown assembled in ,fig4 #f4 ,chief among them is a sterilizer1 or boiler1 which consists of a large fiat-bottomed vessel fitted with a rack and a tight-fitting cover4 ,a number of such devices are manufactured for canning by the cold-pack method1 but it is possible to improvise one in the home4 ,a wash boiler1 a large pail1 a large lard can1 or1 in fact1 any large vessel with a flat bottom into which is fitted a rack of some kind to keep the jars #c_/d inch above the bottom can be used4 ,several layers of wire netting cut to correct size and fastened at each end to a #c_/d-;inch strip of wood will do very well for a rack4 ,in any event1 the vessel must be deep enough to allow the water to cover the jars completely and must have a tight-fitting cover4 ,besides a sterilizer1 there are needed three large vessels1 one for scalding the food that is to be canned1 one for cold-dipping1 and one for keeping the jars hot4 ,to hold the food that is to be dipped1 a sieve1 a wire basket1 also shown in ,fig4 #f1 or a large square of cheesecloth must also be provided1 and for placing jars in the water bath1 a can lifter1 a type of which is shown on the table in ,fig4 #f1 may be needed4 ,the remainder of the equipment is practically the same as that described under the heading ,general ,equipment for ,canning4 ,,procedure ,,in ,,the ,,one-,,period ,,cold-,,pack ,,method #cc4 ,,preparing ,,the ,,containers4--,the first step in the cold-pack method consists in preparing the containers for the food4 ,the jars1 rubbers1 and covers1 however1 do not have to be sterilized as in the open-kettle method4 ,but it is necessary first to test and cleanse the jars and then to keep them hot1 so that later1 when they are filled and ready to be placed in the water bath1 they will not crack by coming in contact with boiling water4 ,the best way in which to keep the jars hot is to let them stand in hot water4 ,illustration3 ,,fig4 #g #cd4 ,,preparation ,,of ,,the ,,food4--,attention should next be directed to the preparation of the food to be canned2 that is1 clean it and have it ready for the processes that follow4 ,the fruits or vegetables may be canned whole or in pieces of any desirable size4 ,what to do with them is explained later1 when the directions for canning the different kinds are discussed4 ,while the food is undergoing preparation1 fill the sterilizer with hot water and allow it to come to the boiling point4 #ce4 ,,scalding ,,and ,,blanching4--,when the food is made ready1 the next step is to scald or blanch it4 ,scalding is done to loosen the skin of such food as peaches1 plums1 and tomatoes1 so that they may be peeled easily4 ,to scald such fruits or vegetables1 dip them quickly into boiling water and allow them to remain there just long enough to loosen the skin4 ,if they are ripe1 the scalding must be done quickly2 otherwise they will become soft4 ,they should never be allowed to remain in the water after the skin begins to loosen4 ,for scalding fruits and vegetables a wire basket or a square of cheesecloth may be used in the manner shown in ,figs4 #g and #h4 ,blanching is done to reduce the bulk of such foods as spinach and other greens1 to render them partly sterilized1 and to improve their flavor4 ,it consists in dipping the food into boiling water or suspending it over live steam and allowing it to remain there for a longer period of time than is necessary for scalding4 ,to blanch food1 place it in a wire basket1 a sieve1 or a piece of clean cheesecloth and lower it into boiling water or suspend it above the water in a closely covered vessel4 ,allow it to remain there long enough to accomplish the purpose intended4 ,illustration3 ,,fig4 #h #cf4 ,,cold ,,dipping4--,after the food to be canned is scalded or blanched1 it is ready for cold-dipping4 ,cold-dipping is done partly to improve the color of the food4 ,it stops the softening process at once1 makes the food more firm and thus easier to handle1 and helps to loosen the skin of foods that have been scalded4 ,it also assists in destroying bacteria by suddenly shocking the spores after the application of heat4 ,cold-dipping1 in conjunction with blanching or scalding1 replaces the long process of fractional sterilization1 and is what makes the one-period cold-pack method superior to this other process4 ,to cold-dip food1 simply plunge that which has just been scalded or blanched into cold water1 as in ,fig4 #i1 and then take it out at once4 #cg4 ,,packing ,,the ,,jars4--,packing the jars immediately follows cold-dipping1 and it is work that should be done as rapidly as possible4 ,remove the jars from the hot water as they are needed and fill each with the cold-dipped fruit or vegetable4 ,pack the jars in an orderly manner and as solidly as possible with the aid of a spoon1 as in ,fig4 #aj4 ,just this little attention to detail not only will help to improve the appearance of the canned fruit1 but will make it possible to put more food in the jars4 ,illustration3 ,,fig4 #i ,when a jar is filled1 pour into it whatever liquid is to be used1 as in ,fig4 #aa4 ,as has been stated1 hot sirup is added for fruits and boiling water and salt for vegetables4 ,however1 when fruit is to be canned without sugar1 only water is added4 ,with tomatoes and some greens1 no liquid need be used1 because they contain a sufficient amount in themselves4 ,illustration3 ,,fig4 #aj #ch4 ,,preparation ,,for ,,the ,,water ,,bath4--,as the jars are filled1 they must be prepared for the water bath4 ,therefore1 proceed to place the rubber and cover on the jar4 ,adjust the rubber1 as shown in ,fig4 #ab1 so that it will be flat in place4 ,then put the cover1 or lid1 on as in ,fig4 #ac1 but do not tighten it4 ,the cover must be loose enough to allow steam to escape during the boiling in the water bath and thus prevent the jar from bursting4 ,if the cover screws on1 as in the jar at the left1 do not screw it down tight2 merely turn it lightly until it stops without pressure being put upon it4 ,if glass covers that fasten in place with the aid of a clamp are to be used1 as in the jar at the right1 simply push the wire over the cover and allow the clamp at the side to remain up4 ,jars of food so prepared are ready for processing4 ,illustration3 ,,fig #aa ,illustration3 ,,fig4 #ab #ci4 ,,processing4--,the purpose of the water bath is to process the food contained in the jars before they are thoroughly sealed4 ,therefore1 when the jars are filled1 proceed to place them in the water bath4 ,the water1 which was placed in the sterilizer during the preparation of the food1 should be boiling1 and there should be enough to come #b inches over the tops of the jars when they are placed in this large vessel4 ,in putting the jars of food into the sterilizer1 place them upright and allow them to rest on the rack in the bottom4 ,if the filled jars have cooled1 they should be warmed before placing them in the sterilizer by putting them in hot water4 ,on account of the boiling water1 the jars should be handled with a jar lifter1 as in ,fig4 #ad4 ,however1 if the sterilizer is provided with a perforated part like that in ,fig4 #ae1 all the jars may be placed in it and then lowered in place4 ,illustration3 ,,fig4 #ac ,when the jars are in place1 put the tight-fitting cover on the sterilizer and allow the water to boil and thus cook and sterilize the food in the jars4 ,the length of time for boiling varies with the kind of food and is given later with the directions for canning different foods4 ,the boiling time should be counted from the instant the water in the sterilizer begins to bubble violently4 ,a good plan to follow1 provided an alarm clock is at hand1 it to set it at this time1 so that it will go off when the jars are to be removed from the sterilizer4 ,illustration3 ,,fig4 #ad ,illustration3 ,,fig4 #ae #dj4 ,,sealing ,,the ,,jars4--,after processing the food in this manner1 the jars must be completely sealed4 ,therefore1 after the boiling has continued for the required length of time1 remove the jars from the water with the aid of the jar lifter or the tray and seal them at once by clamping or screwing the covers1 or lids1 in place1 as in ,fig4 #af4 ,sometimes1 the food inside the jars shrinks so much in this process that the jars are not full when they are ready to be sealed4 ,this is illustrated in ,fig4 #ag4 ,such shrinkage is usually the result of insufficient blanching1 or poor packing or both4 ,however1 it will not prevent the food from keeping perfectly4 ,therefore1 the covers of such jars of food must not be removed and the jars refilled2 rather1 seal the jars tight immediately1 just as if the food entirely filled them4 ,if1 in sealing jars removed from the water bath1 it is found that a rubber has worked loose1 shove it back carefully with the point of a clean knife1 but do not remove the cover4 ,illustration3 ,,fig4 #ae ,as the jars are sealed1 place them on their sides or stand them upside down1 as in ,fig4 #ah1 to test for leaks1 in a place where a draft will not strike them and cause them to break4 ,if a leak is found in any jar1 a new rubber and cover must be provided and the food then reprocessed for a few minutes4 ,this may seem to be a great inconvenience1 but it is the only way in which to be certain that the food will not be wasted by spoiling4 ,illustration3 ,,fig4 #ag ,illustration3 ,,fig4 #ah ,illustration3 ,,fig4 #ai #da4 ,,wrapping ,,and ,,labeling4--,when the jars of food have stood long enough to cool1 usually overnight1 they are ready for wrapping and labeling4 ,wrapping is advisable for practically all foods that are canned1 so as to prevent bleaching1 and1 of course1 labeling is necessary when canned food is wrapped1 so as to enable it to be distinguished readily when it is in storage4 ,to wrap canned foods1 proceed as in ,fig4 #ai4 ,use ordinary wrapping paper cut to a size that will be suitable for the jar1 and secure it in place with a rubber band1 as shown1 or by pasting the label over the free edge4 ,,procedure ,,in ,,the ,,fractional-,,sterilization ,,method #db4 ,in canning food by the ,,fractional-,,sterilization ,,canning ,,method1 the procedure is much the same as in the one-period cold-pack method4 ,in fact1 the only difference between the two is that blanching and cold-dipping are omitted1 and in their stead the food in the jars is subjected to three periods of cooking4 ,when the jars of food are made ready for processing in the sterilizer1 they are put in the water bath1 boiled for a short time1 and then allowed to cool4 ,after #bd hours1 they are again boiled for the same length of time and allowed to cool4 ,after another #bd hours1 they are subjected to boiling for a third time4 ,then the jars of food are removed and sealed as in the one-period cold-pack method4 ,by the fractional-sterilization method1 the spores of bacteria contained in the food packed in the jars are given a chance to develop during the #bd-;hour periods after the first and second cookings1 those which become active being destroyed by cooking the second and third times4 ,although some canners prefer this method to those already mentioned1 the majority look on it with disfavor1 owing to the length of time it requires4 ,,steam-,,pressure ,,methods #dc4 ,for canning foods by steam pressure1 special equipment is necessary4 ,in one of the steam-pressure methods1 what is known as a water-seal outfit is required1 and in the other a device called a pressure cooker is employed4 ,the work of getting the containers ready1 preparing the food for canning1 packing it into the jars1 and sealing and testing the jars is practically the same in the steam pressure methods as in the cold-pack methods4 ,the difference lies in the cooking and sterilization of the foods after they are in the jars and partly sealed and in the rapidity with which it may be done4 #dd4 ,,canning ,,with ,a ,,water-,,seal ,,outfit4--,a water-seal outfit1 which may be purchased in stores that sell canning supplies1 consists of a large metal vessel into which fits a perforated metal basket designed to hold jars of food4 ,this vessel is also provided with a tight-fitting cover having an edge that passes down through the water1 which is placed in the bottom of the vessel4 ,when heat is applied to the bottom of the vessel1 the water inside of it is changed into steam4 ,the cover prevents the steam from passing out1 and it collects in and around the metal basket supporting the jars of food4 ,enough steam is generated in this outfit to raise the temperature about #d to #f degrees above the boiling point4 ,thus1 the water-seal outfit will cook the food in the cans in about one-fourth less time than will the water bath of the one-period cold-pack canning method4 ,illustration3 ,,fig4 #bj #de4 ,,canning ,,with ,a ,,pressure ,,cooker4--,for canning by steam pressure1 a number of different kinds of pressure cookers are to be had1 but in principle they are all alike and they are always made of heavy material1 so as to withstand the severe steam pressure generated in them4 ,in ,fig4 #bj is shown one type of pressure cooker4 ,it is provided with a bail1 or handle1 for carrying it and with clamps that hold the cover firmly in place4 ,attached to the cover is a steam gauge1 which indicates the steam pressure inside the cooker1 and a pet-cock1 which is used to regulate the pressure4 ,on some cookers1 a thermometer is also attached to the cover4 ,also1 inside of some1 resting on the bottom1 is an elevated rack for supporting the jars of food that are to be sterilized and cooked4 ,in operating a pressure cooker1 water for generating steam is poured in until it reaches the top of this rack1 but it should not be allowed to cover any part of the jars of food4 ,steam is generated by applying heat to the bottom of the cooker1 and the longer the heat is applied the higher the steam pressure will go4 ,it is possible to secure a steam pressure of #e to #be pounds per square inch in a cooker of this kind4 ,this means that the temperature reached will vary from a few degrees above boiling to about #bge degrees ,fahrenheit4 ,at a pressure of #bj pounds1 the temperature will be about #bfj degrees4 ,the heavier the material used for a cooker and the more solid the construction1 the higher may go the steam pressure1 and1 of course1 the temperature4 ,some cookers of light construction will not permit of a pressure greater than #e pounds1 but even such cookers are very satisfactory4 ,it is the high temperature that may be developed in a pressure cooker that greatly shortens the time required for cooking jars of food and making them sterile4 ,,canning ,,with ,,tin ,,cans #df4 ,for canning food in some tin cans1 it is necessary to have a soldering outfit for properly closing them4 ,this consists of a capping steel1 a tipping iron1 solder in small strips and in powder form1 a small can of sal ammoniac1 and a bottle of flux1 which is a fluid that makes solder stick to tin4 #dg4 ,prepare the food that is to be canned in tin cans in the same way as for canning in jars by the cold-pack method2 likewise1 pack the cans in the same way1 but allow the liquid and fruit or vegetables to come to within only #a_/d inch of the top4 ,then proceed to close the cans4 ,apply the flux to the groove in the top of each can where the solder is to be melted1 using for this purpose a small brush or a small stick having a piece of cloth wrapped around one end4 ,heat the capping steel1 which should be thoroughly clean1 until it is almost red hot1 dip it quickly into a little of the flux1 and then put it into a mixture consisting of equal parts of sal ammoniac and powdered solder until it is covered with bright solder4 ,put the cap on the can and apply the hot capping steel covered with the solder4 ,hold this device firmly1 press it downwards1 and turn it slowly as the solder melts and thus joins the cap to the can4 #dh4 ,after the caps are soldered in place1 the air inside the cans must be driven out through the small vent1 or opening1 usually in the center of the cap1 and the cans made air-tight4 ,therefore1 place the cans into boiling water to within #a_/b inch of the top and let them remain there for a few minutes4 ,usually1 #c minutes in boiling water is sufficient4 ,immediately after exhausting1 as this process is called1 apply a little of the flux as in capping1 and1 with the tipping iron well heated and a strip of solder1 seal the hole in the caps4 ,after this is done1 test each can for leaks by submerging it in water4 ,if bubbles arise1 it is an indication that the cover is not tight and must be resoldered4 #di4 ,the next step consists in processing the cans of food4 ,this may be done either in a water bath or in a pressure cooker4 ,if the cans are to be processed in a water bath1 keep them in the boiling water just as long as glass jars of food would be kept there4 ,if a pressure cooker is to be used1 keep the cans in it for #f to #dj minutes1 depending on the steam pressure employed1 the ripeness of the food or the necessity for cooking it1 and the size of the cans employed4 ,for canning meat or fish1 processing in a pressure cooker is the most successful1 as the high temperature reached in it kills bacteria1 which are difficult to destroy at the boiling point4 ,as soon as the cans of food are removed from the water bath or the pressure cooker1 plunge them into cold water to stop the cooking and prevent the food from getting soft and mushy4 ,then label the cans1 so that no mistake will be made as to their contents4 #ej4 ,in another method1 the tin cans may be closed without soldering the caps on4 ,the caps used in this case are different from those which must be soldered4 ,they are forced in place by a hand-pressure machine that may be attached to a table4 ,otherwise the procedure is the same as that just given4 ,,oven ,,method #ea4 ,the ,,oven ,,method oven method of canning is thought to be very satisfactory by many housewives1 but1 as it is necessary to remove the covers after cooking the contents of the jars1 food canned in this way is subjected to contamination1 just as in the open-kettle method4 ,in addition1 the jars are difficult to handle in the oven1 owing to the extreme heat that is required to cook the food in the jars4 #eb4 ,in canning by the oven method1 proceed by preparing the food as for the cold-pack canning method2 also1 fill the jars with fruit or vegetables and with liquid or sirup as in this method4 ,put the covers on the jars loosely1 omitting the jar rubbers4 ,place the jars in a shallow pan of water1 as in ,fig4 #ba1 and set the pan containing the jars into a stove oven1 which should be only slightly warm4 ,at the same time place the jar rubbers in a pan of boiling water1 so that they may be sterilized as the food cooks4 ,when the jars are in the oven1 increase the heat gradually until the food in them boils4 ,then keep up a temperature that will allow the food to boil quietly for a period long enough to cook it soft and sterilize it4 ,usually1 #cj to #de minutes after boiling has begun will be sufficient4 ,during the cooking some of the liquid in the jars evaporates4 ,therefore1 when the jars of food are ready to be removed from the oven1 have boiling water or sirup ready1 remove the cover of each jar in turn1 and fill the jar brimful with the liquid4 ,then place a sterilized rubber in place and fasten the cover down tight4 ,the procedure from this point on is the same as in the other canning methods4 ,illustration3 ,,fig4 #ba 99 99 99 99 99 ,,canning ,,vegetables ,,and ,,fruits ,,preparation ,,for ,,canning #ec4 ,in canning1 as in all other tasks related to cookery1 the housewife's aim should be to do the greatest amount of work1 and do it well1 with the least effort on her part4 ,the results she gets in canning1 then1 will depend considerably on the orderly arrangement of the utensils and materials with which she is to do the work4 ,but of greater importance is the preparation she makes to eliminate as much as she can the possibilities of contamination1 for1 as has been repeatedly pointed out1 success in canning depends on the absence of dangerous bacteria4 #ed4 ,from what has just been mentioned1 it is essential that everything about the person who is to do the work and the place in which the work is to done should be clean4 ,clean dresses and aprons should be worn1 and the hands and finger nails should be scrupulously clean4 ,the kitchen floor should be scrubbed and the furniture dusted with a damp cloth4 ,any unnecessary utensils and kitchen equipment should be put out of the way and those required for canning assembled and made ready for the work4 ,the jars should be washed and the covers tested by fitting them on without the rubbers4 ,if a glass cover rocks1 it does not fit correctly2 and if a screw cover will not screw down tight1 it should be discarded4 ,without the rubber1 there should be just enough space between the cover and the jar to permit the thumb nail to be inserted as is shown in ,fig4 #c4 ,the edge of each jar and each glass cover should be carefully examined every time it is used1 so that none with pieces chipped off will be used1 as these will admit air4 ,this examination is made by running the finger over the edge of the jar and the cover1 as is shown in ,fig4 #d4 ,the jars1 covers1 and rubbers should be put into pans of cold water1 and the water should be brought to the boiling point and allowed to boil for #ae minutes or more while the fruit or vegetables are being prepared for canning4 ,they should be kept in the hot water until the food is ready to be placed in them4 ,in the one-period cold-pack method1 it is not necessary to boil the jars1 rubbers1 and covers1 but this may be done if desired4 ,to produce good-looking jars of food1 the fruit or vegetables to be canned should be graded to some extent2 that is1 the finest of the fruits or vegetables should be separated and used by themselves1 as should also those of medium quality4 ,often it is wise to use the poorest foods for purposes other than canning4 ,the food may then be canned according to the chosen method1 but by no means should methods be mixed4 ,in handling the product after it has been cooked by the open-kettle method1 any spoon1 funnel1 or other utensil must be thoroughly sterilized in the same way as the jars and their covers and rubbers2 indeed1 no unsterile utensil should ever be allowed to touch the food when a jar is being filled4 ,illustration3 ,,fig4 #bb #ee4 ,it is by the observance of such precautions as these1 some of them seemingly unimportant1 that the housewife will be repaid for her efforts in canning and be able to produce canned fruits and vegetables like those shown in color in ,fig4 #bb4 ,this illustration shows1 with a few exceptions1 such foods canned by the one-period cold-pack method1 and merits close inspection4 ,as will be observed1 the jars are full and well packed and the color of each food is retained4 ,each can of food indicates careful work and serves to show the housewife what she may expect if she performs her work under the right conditions and in the right way4 ,this illustration likewise serves to demonstrate that any food may be successfully canned by the one-period cold-pack method1 a claim that cannot be made for the other canning methods4 ,in fact1 some of the foods illustrated1 as1 for instance1 peas and corn1 cannot be canned successfully by any other method4 ,,directions ,,for ,,canning ,,vegetables #ef4 ,,classification ,,of ,,vegetables4--,to simplify the directions here given for the canning of vegetables1 this food is divided into four groups1 as follows3 #a4 ,greens1 which include all wild and cultivated edible greens1 such as beet greens1 collards1 cress1 dandelion1 endive1 horseradish greens1 kale1 mustard greens1 spinach1 ,new ,zealand spinach1 and ,swiss chard4 #b4 ,pod and related vegetables1 which include asparagus1 beans1 both string and wax1 ,brussels sprouts1 cabbage1 cauliflower1 eggplant1 okra1 peppers1 both green and ripe1 summer squash1 and vegetable marrow4 #c4 ,root and tuber vegetables1 which include beets1 carrots1 kohlrabi1 parsnips1 rutabagas1 salsify1 sweet potatoes1 and turnips4 #d4 ,special vegetables1 which include beans1 both ,lima and shell1 corn1 mushrooms1 peas1 pumpkin1 sauerkraut1 squash1 succotash and other vegetable combinations1 and tomatoes4 ,the convenience of this plan will be readily seen when it is understood that1 with the exception of the special vegetables1 the same method of preparation and the time given for the various steps in the canning process apply to all vegetables of the same class4 ,thus1 if directions for a vegetable belonging to a certain class are not definitely stated in the text1 it may be taken for granted that this vegetable may be canned in the manner given for another vegetable of the same class4 #eg4 ,,general ,,directions4--,the canning of vegetables may be most successfully done by the one-period cold-pack method4 ,tomatoes1 however1 because of the large quantity of acid they contain1 may be canned and kept with little difficulty by the open-kettle method1 but they will be found to keep their shape better if the cold-pack method is employed4 ,the time required for cooking any vegetable after it is packed in jars depends on the kind and the age4 ,therefore1 if a vegetable is hard or likely to be tough1 it may be necessary to increase the time given in the directions2 whereas1 if it is young and tender or very ripe1 as in the case of tomatoes1 the time for cooking may perhaps have to be decreased4 ,because1 in altitudes higher than sea level1 the boiling point of water is lower than #bab degrees ,fahrenheit1 the length of time for boiling foods in the water bath must be increased after an altitude of #ejj feet is reached4 ,therefore1 for every additional #ejj feet over the first #ejj feet1 #aj per cent4 should be added to the time given for the boiling in water4 ,in case a pressure cooker is used1 however1 this is not necessary4 ,the canning directions here given are for #a-quart jars4 ,if pint jars are to be used1 decrease the salt proportionately2 also1 decrease the time for cooking in each case one-fifth of the time1 or #bj per cent4 ,if #b-quart jars are to be used1 double the amount of salt and add to the length of time for cooking one-fifth1 or #bj per cent4 ,for instance1 if a #a-quart jar of food requires #ij minutes1 a pint jar of the same food would require #gb minutes and a #b-quart jar1 #ajh minutes4 ,,group #a--;,,greens #eh4 ,in canning greens1 or vegetables belonging to the first group1 select those which are fresh and tender4 ,greens that are old and inclined to be strong and tough may require longer blanching and cooking4 ,look the greens over carefully1 rejecting all leaves that are wilted or otherwise spoiled4 ,cut off the roots and drop the leaves into a pan of cold water4 ,wash these thoroughly a number of times1 using fresh water each time1 in order to remove all sand and dirt that may be clinging to them4 ,then proceed to blanch them for #aj to #ae minutes in steam1 suspending the greens over boiling water in a piece of cheesecloth1 a colander1 or the top of a steamer4 ,after blanching1 dip them quickly into cold water4 ,then pack the greens tightly into jars and add #a teaspoonful of salt to each jarful4 ,no water has to be added to greens1 because the leaves themselves contain sufficient water4 ,when the jars are thus packed1 adjust the covers and proceed to sterilize and cook the greens according to the directions previously given4 ,if the water bath is to be used1 boil them in it for #a-a_/b to #b hours2 but if the pressure cooker is to be employed for this purpose1 cook them at a #e-pound pressure for #fj minutes or at a #aj-pound pressure for #dj minutes4 ,,group #b--,,pod ,,and ,,related ,,vegetables #ei4 ,the best results in canning vegetables belonging to the second group will be derived when those which are fresh and tender are selected4 ,as has been mentioned1 the sooner vegetables are canned after they are taken from the garden1 the better will be the canned product4 ,directions for practically all vegetables included in this group are here given4 #fj4 ,,asparagus4--,select tender asparagus1 and proceed with the canning no later than #e hours after it has been taken from the garden4 ,remove the hard portions at the ends of the stems1 and cut the trimmed stems into pieces the length of the jars into which they are to be placed4 ,if preferred1 however1 the asparagus may be cut into small pieces4 ,wash the cut asparagus thoroughly in cold water1 and then sort out the uneven pieces that were cut off in making the stems even in length4 ,these may be canned separately for soup4 ,lay the stems of asparagus in an orderly pile in a colander or a wire basket1 cover it1 and place it into a large vessel where it may be kept completely covered with boiling water for #e minutes4 ,then cold-dip the asparagus quickly1 and pack it neatly into the jars1 keeping the tip ends up4 ,add #a teaspoonful of salt to each jarful and pour boiling water into each jar until it is completely full4 ,adjust the covers and proceed to sterilize and cook the jars of food4 ,cook for #a-a_/b to #b hours in the water bath1 or1 in the pressure cooker1 cook for #fj minutes at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds4 #fa4 ,,brussels ,,sprouts1 ,,cabbage1 ,,and ,,cauliflower4--,in canning ,brussels sprouts1 cabbage1 or cauliflower1 first prepare each vegetable as if it were to be cooked for the table4 ,when thus made ready1 blanch it with the aid of a square of cheesecloth or a colander in live steam1 over boiling water1 for #aj to #ae minutes4 ,then cold-dip it and pack it tightly into the jars4 ,add #a teaspoonful of salt to each jarful and fill each jar with boiling water4 ,proceed next to sterilize and cook it according to the method selected4 ,boil for #ij minutes in the water bath2 in the pressure cooker1 cook for #fj minutes at a #e-pound pressure or for #dj minutes at a #aj-pound pressure4 #fb4 ,,eggplant ,,and ,,summer ,,squash4--,both eggplant and summer squash are canned in the same way1 because the consistency of these vegetables is much alike4 ,select firm vegetables with no decayed spots4 ,blanch for #c to #h minutes in boiling water2 cold-dip quickly2 remove the skins2 cut into pieces of a size that will fit into the jars2 pack into the jars2 and add #a teaspoonful of salt to each jarful4 ,next1 adjust the jar lids and proceed according to the directions given for the method selected4 ,in the water bath1 boil for #a-a_/b hours2 in the pressure cooker1 cook for #fj minutes at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds4 ,eggplant or summer squash so canned may be rolled in egg and crumbs and sautd or fried1 the same as fresh vegetables of this kind4 #fc4 ,,okra ,,and ,,green ,,peppers4--,both okra and green peppers may also be canned in the same way4 ,prepare these vegetables for canning by washing fresh1 tender pods of either vegetable thoroughly4 ,blanch for #e to #ae minutes in boiling water and cold-dip quickly4 ,pack the pods into the jars1 add a teaspoonful of salt to each jarful1 and fill the jars with boiling water4 ,adjust the lids and proceed according to directions for the method selected4 ,in the water bath1 boil for #a-a_/b to #b hours2 in the pressure cooker1 cook for #fj minutes at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds4 #fd4 ,,string ,,beans4--,string beans of any variety should be canned as soon as they are gathered4 ,if the beans to be canned are not of the stringless variety1 prepare them by stringing them1 following the directions given in ,vegetables1 ,part #a4 ,stringless beans should be selected if possible1 to avoid this part of the work4 ,cut out any rusted portions1 cut each end from the beans1 and1 if preferred1 cut the beans into inch lengths4 ,when thus prepared1 blanch them for #aj to #ae minutes in live steam1 cold-dip quickly1 and pack tightly into the jars4 ,add a teaspoonful of salt to each jarful1 fill the jars with boiling water1 adjust the lids1 and cook according to the method preferred4 ,in the water bath1 boil for #a-a_/b to #b hours2 in the pressure cooker1 cook for #fj minutes at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds4 ,,group #c--,,root ,,and ,,tuber ,,vegetables #fe4 ,only the small1 young1 and tender vegetables included in the third group lend themselves readily to canning4 ,as a rule1 such vegetables are allowed to mature1 when they can be stored for winter use without canning them4 ,however1 many housewives like to can some of them for the variety they offer in the preparation and planning of meals4 #ff4 ,,beets4--,for canning1 select small1 young beets4 ,prepare them by cutting off the tops1 which may be cooked as greens or canned separately1 and all but about an inch of the stems and an inch of the roots4 ,scrub the trimmed beets well1 and then blanch them in boiling water for #e to #ae minutes or until the skins may be easily scraped off with a knife4 ,plunge them quickly into cold water and draw them out again4 ,then scrape off the skins and remove the roots and stems4 ,the roots and stems are left on during the blanching and cold-dipping to prevent them from bleeding1 or losing color4 ,when thus prepared1 pack the beets into jars1 add #a teaspoonful of salt to each jarful1 and fill the jars with boiling water4 ,then adjust the jar tops and proceed to sterilize and cook the jars of beets according to the directions for any preferred method4 ,in the water bath1 cook them for #a-a_/b hours2 in the pressure cooker1 cook them for #a hour at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds4 #fg4 ,,carrots1 ,,parsnips1 ,,and ,,turnips4--,young parsnips and turnips are canned in exactly the same way as young carrots4 ,therefore1 directions for the canning of carrots will suffice for all three of these vegetables4 ,prepare the carrots for canning by cutting off the tops and the roots and scrubbing them well4 ,blanch them for #aj to #ae minutes in boiling water1 so that the skins may be easily removed1 and cold-dip them4 ,then remove the skins by scraping1 pack the carrots into the jars1 add #a teaspoonful of salt to each jarful1 and fill the jars with boiling water4 ,adjust the jar tops next1 and proceed to sterilize and cook the jars of carrots according to the method selected4 ,in the water bath1 cook for #a-a_/b hours2 in the pressure cooker1 cook for #a hour at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds4 ,,group #d--,,special ,,vegetables #fh4 ,vegetables of the fourth group1 which include those which cannot well be classified in the other groups1 lend themselves readily to combinations1 such as succotash1 that make for variety in food4 ,as is true of the other vegetables1 special vegetables must be fresh and sound if good results in canning are expected4 #fi4 ,,lima ,,and ,,other ,,shelled ,,beans4--,for canning1 only tender beans1 whether ,lima or some other variety1 should be chosen4 ,prepare them for immediate canning by shelling them--that is1 taking them from the pods--blanching them for #e to #aj minutes in boiling water1 and then cold-dipping them quickly4 ,pack the jars to within #a_/b inch of the top1 add #a teaspoonful of salt to each jar1 and fill the jars with boiling water4 ,adjust the covers and proceed to sterilize and cook them4 ,in the water bath1 boil for #b-a_/b to #c hours2 in the pressure cooker1 cook for #a-a_/b hours at a pressure of #e pounds or for #a hour at a pressure of #aj pounds4 #gj4 ,,green ,,corn4--,for canning purposes1 only corn that is young and milky should be selected4 ,get it ready for canning by husking it and removing the silk4 ,then blanch it for #c to #e minutes in boiling water and cold-dip it quickly4 ,cut the kernels half way down to the cob and scrape out what remains after cutting4 ,for best results in this operation1 hold the ear of corn so that the butt end is up2 then cut from the tip toward the butt1 but scrape from the butt toward the tip4 ,next1 pack the jars tightly with the corn1 pressing it into them with a wooden masher4 ,unless two persons can work together1 however1 cut only enough corn for one jar and fill and partly seal it before cutting more4 ,as corn swells in the cooking1 fill each jar to within #a_/b inch of the top4 ,the milk in the corn should fill all spaces between the kernels1 provided there are any1 but if it does not1 boiling water may be poured in4 ,add #a teaspoonful of salt to each jarful of corn and adjust the jar lids4 ,boil for #c hours in the water bath2 but1 if the pressure cooker is to be used1 cook for #a-a_/b hours at a pressure of #e pounds or for #a hour at a pressure of #aj pounds4 ,corn on the cob may be canned in the same way if desired1 but as only three small ears can be put into a quart jar1 this would seem to be a waste of space and labor4 ,if corn on the cob is to be canned1 #b-quart jars will prove more convenient than #a-quart jars4 #ga4 ,,peas4--,peas for canning should be well formed and tender1 and they should be canned as soon as possible after coming from the garden4 ,proceed by washing the pods and shelling the peas4 ,blanch the shelled peas for #e to #aj minutes in live steam1 and cold-dip them quickly4 ,pack the peas into the jars1 having them come to within #a_/b inch from the top1 add #a teaspoonful of salt to each jarful1 and fill the jars with boiling water4 ,then adjust the jar lids and proceed according to directions for the method selected4 ,in the water bath1 boil for #b or #c hours2 in the pressure cooker1 cook for #a-a_/b hours at a pressure of #e pounds or for #a hour at a pressure of #aj pounds4 #gb4 ,,pumpkin ,,and ,,squash4--,the canning of pumpkin and squash is advisable when there is any possibility of their not keeping until they can be used4 ,prepare either of these vegetables for canning by first peeling it and cutting the edible part into inch cubes4 ,blanch these cubes for #aj to #ae minutes in live steam and cold-dip them quickly4 ,pack the jars as full as possible1 and add #a teaspoonful of salt to each jar1 but no water4 ,after adjusting the jar lids1 boil the jars of food for #a-a_/b hours in the water bath1 or cook them for #a hour at a pressure of #e pounds or for #dj minutes at a pressure of #aj pounds in the pressure cooker4 ,when finished1 the jars will be found to be only about half full1 but the contents will keep perfectly4 ,if desired1 pumpkin or squash may first be cooked as if preparing it for use and then put into the jars for processing4 #gc4 ,,succotash4--,of course1 succotash is not a vegetable1 but the name of a food that results from combining corn and beans4 ,these vegetables may be canned together to make for variety in the winter's food supply1 or each may be canned separately and combined later4 ,clean the ears of corn in the manner previously directed2 then blanch them for #e minutes and cold-dip them4 ,also1 remove green ,lima beans from the pods1 blanch them for #aj minutes1 and cold-dip them4 ,then cut and scrape the corn off the cobs and mix it with an equal quantity of the beans4 ,pack the mixture into the jars to within #a_/b inch of the top1 add a teaspoonful of salt to each jarful1 and fill the jars with boiling water4 ,adjust the jar tops and proceed according to the directions for the process to be employed4 ,in the water bath1 boil for #b hours2 in the pressure cooker1 cook for #ej minutes at a pressure of #e pounds or for #ce minutes at a pressure of #aj pounds4 #gd4 ,,tomatoes4--,as has been stated1 tomatoes may be canned successfully by the open-kettle method4 ,if this method is to be employed1 the first part of the preparation is exactly the same as for the cold-pack method1 except that the jars1 jar tops1 and jar rubbers must be carefully sterilized4 ,for canning1 firm tomatoes should be selected if possible1 as they will keep their shape better than those which are very ripe4 ,if some are soft1 they should be sorted out and canned for soup making or made into catsup4 ,after washing the tomatoes1 proceed to blanch them4 ,the length of time required for blanching depends entirely on the condition of the tomatoes4 ,they should be blanched for #a to #c minutes1 or just long enough to loosen the skin4 ,after blanching1 dip them quickly into cold water and remove the skins4 ,these1 it will be found1 may be removed easily and quickly4 ,pack the tomatoes thus prepared tightly into jars and fill them with boiling water1 boiling tomato juice1 or stewed tomatoes4 ,add a teaspoonful of salt to each jar4 ,then adjust the jar lids and proceed according to the directions given for the method selected4 ,boil for #bb minutes in the water bath2 in the pressure cooker1 cook for #ae minutes at a pressure of #e pounds or for #aj minutes at a pressure of #aj pounds4 #ge4 ,,tomatoes ,,for ,,soup4--,if there are soft tomatoes at hand or if tomatoes are canned by the open-kettle method1 quantities of tomato juice will be available4 ,such material as this may be put through a sieve and boiled down for winter use in the making of soups1 bisques1 etc4 ,it may be canned simply by pouring the boiling juice into sterilized jars and sealing them immediately4 #gf4 ,,tomatoes ,,and ,,corn4--,an excellent food combination results from combining stewed tomatoes with corn4 ,such a combination may be canned safely by either the open-kettle or the cold-pack method4 ,the acid of the tomatoes helps to keep the corn1 but the combination requires longer cooking than just plain tomatoes4 ,prepare each vegetable as for canning separately1 but1 if desired1 cut the tomatoes into pieces4 ,mix the two foods in any desirable proportion and1 for the cold-pack canning method1 put the food into the jars4 ,add #a teaspoonful of salt to each jarful1 but no water4 ,then adjust the jar lids1 and proceed to sterilize and cook the jars of food4 ,in the water bath1 cook them #a-a_/b hours2 in the pressure cooker1 cook them for #ej minutes at a pressure of #e pounds or for #ce minutes at a pressure of #aj pounds4 ,,directions ,,for ,,canning ,,fruits #gg4 ,the chief difference between the canning of fruits and the canning of vegetables is that sugar in the form of sirup1 instead of salt water1 is used for the liquid4 ,fruits may be canned without sugar if desired1 but nothing is gained by so doing1 for sugar will have to be added later4 ,because of the sugar used in canning and the acid contained in the fruit1 canned fruit has better keeping qualities than canned vegetables4 ,in fact1 it is much more likely to keep well even though it does not receive such careful attention as vegetables4 ,it is for this reason that canned fruit does not require so much time for sterilization as vegetables do4 ,still it should not be inferred that care is not necessary in the canning of fruits4 ,indeed1 the more care that is taken1 the better are the results likely to be4 #gh4 ,,sirups ,,for ,,canning4--,before the canning of fruits can be undertaken1 it is necessary to possess a knowledge of the sirups that are needed4 ,such sirups consist simply of sugar dissolved in boiling water4 ,the quantity of sugar and water required for a sirup depends on the acidity of the fruit and the purpose for which it is to be used4 ,plain canned fruits that are to be used for sauces1 etc4 require less sugar proportionately than those which are preserved1 and fruit canned for pie making may have less than either4 ,thus1 fruits of the same kind may be canned with sirups of different proportions4 ,to a great extent1 the quantity of sugar to use with fruit may be regulated by the taste1 but it will be readily seen that such fruits as sour cherries and plums will require more sugar to make them palatable than pears and blueberries4 ,it will be well to note1 though1 that the sugar does not penetrate the fruit unless the two are cooked together4 #gi4 ,in order to make sirup for canning1 place the desired quantities of sugar and water in a kettle and proceed to heat them4 ,stir the liquid while it is heating1 in order to assist in dissolving the sugar4 ,when it has begun to boil rapidly1 remove the sirup from the fire and use it at once4 ,do not continue boiling4 ,in preparing such sirups1 it will be well to note that the greater the proportion of sugar to water or the longer the sugar and water are allowed to boil1 the denser1 or heavier1 will the sirup become4 ,it is this density of sirup that regulates its use for the different kinds of fruit and determines its nature4 ,thus1 a sirup in which the proportion of sugar to water is so large as to make the sirup thick is known as a heavy sirup2 one in which the proportion of water to sugar is so large as to make the sirup thin is called a light sirup2 and one in which the proportion of sugar and water is such as to produce a sirup that is neither thick nor thin1 but stands between the two extremes1 is called a medium sirup4 ,,table ,i ,,sirups ,,for ,,canning ,,fruits ,proportions ,degrees ------------ ,with ,sirup ,sugar ,water ,hydro- ,no4 ,cups ,cups meter ,uses ---------------------------------------- ----------------------- #a #b #d #bh ,open-kettle canning1 or pie fruit canned by any method4 #b #b #c #cj ,open-kettle canning1 or pie fruit canned by any method4 #c #b #b #dj ,open-kettle canning1 or sweet fruits canned by cold-pack methods4 #d #b #a-a_/b #dh ,sweet fruits canned by cold-pack methods4 #e #b #a #ed ,sour fruits canned by cold-pack methods4 #f #b #a_/b #fh ,very rich fruits canned by cold-pack methods2 preserves canned by open-kettle method4 ---------------------------------------- ----------------------- #hj4 ,the density of sirup is also affected by the amount and rapidity of evaporation that takes place in boiling1 and these1 in turn1 depend on the amount of surface that is exposed4 ,for instance1 if a sirup is cooked in a large1 flat kettle1 the evaporation will be greater and more rapid than if it is cooked in a small1 deep vessel4 ,atmospheric pressure affects the rapidity of evaporation1 too4 ,in a high altitude1 evaporation takes place more slowly than at sea level1 because the boiling point is lower4 ,thus1 in the making of sirups for canning1 the first point to be determined is whether the sirup desired should be light1 medium1 or heavy1 and in its preparation the points mentioned must receive consideration4 #ha4 ,for determining the density of sirup1 a sirup gauge1 or hydrometer1 will be found useful4 ,this device consists of a graduated glass tube attached to a bulb that is weighted with mercury4 ,the graduations1 or marks1 on the tube1 or top part1 of the hydrometer serve to indicate the percentage of solid matter dissolved in a solution and register from to #ej degrees4 ,to use such a gauge1 partly fill a glass cylinder--an ordinary drinking glass will do--with the sirup and place the hydrometer in it4 ,the greater the amount of solid matter dissolved in the sirup1 the higher will be hydrometer float4 ,then read the number of degrees registered by observing the mark that is level with the surface of the sirup4 ,the number of degrees that the hydrometer should register for sirups of different densities--that is1 for sirups consisting of different proportions of sugar and water--are given in ,table ,i4 ,this table1 in addition1 gives the uses that should be made of such sirups1 and each one is numbered so that it may be referred to readily later in the recipes for canning fruits4 #hb4 ,,classification ,,of ,,fruits4--,for the sake of convenience in canning1 fruits1 too1 are here divided into groups4 ,these groups1 three in number1 together with the fruits included in each1 are3 #a4 ,soft ,fruits1 which are subdivided into three kinds1 namely1 sweet1 sour1 and very sour4 ,the sweet soft fruits include blackberries1 blueberries or huckleberries1 sweet cherries1 elderberries1 ripe gooseberries1 mulberries1 and black and red raspberries2 the sour soft fruits1 apricots1 currants1 grapes1 peaches1 and strawberries2 and the very sour soft fruits1 sour cherries1 cranberries1 green gooseberries1 plums1 and rhubarb4 #b4 ,hard ,fruits1 which include apples1 quinces1 and pears4 #c4 ,special ,fruits1 which include ripe figs1 kumquats1 loquats1 nectarines1 persimmons1 and pineapples4 ,the advantage of this classification1 as in the case of the vegetable classification1 is that1 as a rule1 all fruits belonging to a group or a subdivision of a group may be canned in the same way and with sirup of practically the same density4 #hc4 ,,canning ,,methods ,,for ,,fruits4--,the canning of fruits may be done by the several methods previously discussed1 but the ,cold-pack and open-kettle methods seem to meet with most favor4 ,on account of the sirup used in canning fruit and the acid in the fruit1 the open-kettle method is usually fairly successful1 whereas1 in the canning of vegetables1 with the exception of tomatoes1 it is not so reliable4 ,the housewife1 by experiment1 can determine which method will suit her needs best1 but by no means should methods be mixed4 ,if a certain method is decided on1 it should be adhered to in every detail and carried through without any substitution4 ,for all methods1 as has been mentioned1 the fruit should be selected when it is fresh and in good condition1 as such fruit has less chance to spoil than fruit that is overripe or has decayed spots4 ,after it is graded for size and condition1 the fruit should be washed1 stemmed1 hulled1 seeded1 peeled1 or halved1 quartered1 or sliced1 depending on the kind4 ,then the work may be proceeded with according to the canning method that is to be followed4 #hd4 ,if fruits are to be canned by the open-kettle method1 certain precautions must be observed in order to insure success4 ,the sterilization of the product cannot be perfect in this method no matter how carefully the canning is done2 and this means that the sugar and the fruit acids must be greatly relied on to assist in preservation4 ,still1 the jars1 jar covers1 jar rubbers1 and any utensils used for filling the jars must be sterilized and kept in boiling water until the fruit is ready to be canned4 ,another thing to guard against is the discoloring of the fruit4 ,any fruit that is likely to become discolored after it is prepared for canning should be kept in salt water until it is ready to be cooked4 ,a solution consisting of #a teaspoonful of salt to each quart of water will answer for this purpose4 ,after the fruit has been prepared and while the containers1 etc4 are being sterilized1 it is necessary to prepare the sirup that is to be used4 ,for the sweet fruits of ,group #a1 ,no4 #a or #b sirup should be made2 for the sour fruits of this group1 ,no4 #b or #c sirup2 and for the very sour fruits1 ,no4 #d or #e sirup4 ,the hard fruits may be canned by this method with ,no4 #a1 #b1 or #c sirup1 while the special fruits require ,no4 #d or #e sirup4 ,if the fruit is to be canned for pie1 it will be advisable to use thin sirup and then use more sweetening when pies are made4 ,when the sirup is made by mixing the sugar and water and bringing it to a boil1 the prepared fruit should be dropped into it and cooked4 ,the fruit should be cooked in the sirup until it may be easily pierced with a fork or until it is soft4 ,berries have to be cooked only a few minutes1 while the hard fruits may require from #aj to #ae minutes4 ,the jars should be placed upright in a pan of hot water while the boiling fruit from the kettle is poured into them1 and as each jar is filled the rubber should be put in place and the cover adjusted and secured4 ,it is important to close one jar before filling another1 because the longer a jar remains open the more bacteria will be permitted to enter4 ,even by working as rapidly as possible and taking the greatest precaution1 a certain number of bacteria are bound to enter in this method of canning4 ,after the jars are filled and sealed1 they should be placed upside down or on the side to cool and test for leaks4 #he4 ,if the cold-pack method is employed in canning fruit1 it is possible to obtain a sterilized product that is dependent for preservation on neither the sirup used nor the acid of the fruit4 ,in this method1 the jars1 jar tops1 covers1 and utensils for handling the fruit do not have to be sterilized beforehand4 ,they may simply be washed clean and kept hot in clean water until they are needed4 ,after the fruits are prepared1 some are blanched or scalded and cold-dipped1 while others are not4 ,they are then packed into jars and boiling sirup is poured over them4 ,then the rubbers are adjusted1 the covers placed on1 but not made tight1 and the jars are placed under water in the water bath or on the racks in the pressure cooker1 which should contain a small amount of water1 as has been explained4 ,after cooking the required length of time1 the jars of fruit are removed from the cooking utensil1 sealed1 and allowed to cool4 ,the sirup used in the cold-pack canning method may be heavier in each case than that mentioned for the open-kettle method1 because there is no evaporation1 as is the case where fruits are boiled in the sirup before they are placed in the cans1 but less will be required if the packing is well done4 ,,group #a--,,soft ,,fruits #hf4 ,,sweet ,,soft ,,fruits4--,the sweet fruits included in ,group #a --blackberries1 huckleberries1 elderberries1 ripe gooseberries1 mulberries1 raspberries1 and sweet cherries-may be canned in exactly the same way1 so that the same general directions will apply to all4 ,prepare the different kinds of berries1 which should be as fresh as possible1 by looking them over carefully and removing the poor ones1 and then washing them4 ,to wash them1 pour them into a colander and dip it up and down in a large pan of clean1 cold water4 ,the less handling such fruits receive1 the more perfect will they remain for canning4 ,prepare sweet cherries1 which should be procured with the stems on if possible1 by first washing them and then stemming them4 ,they may be pitted1 or seeded1 or they may be left whole1 depending on personal preference4 ,cherries that are not pitted will keep their shape and have a good appearance1 but they are not so convenient for eating as those which have been pitted4 #hg4 ,after the fruit has been prepared in the manner just explained1 pack it closely into the hot1 clean jars1 using a spoon for this purpose and turning each jar as the fruit is poured into it4 ,press the berries or the cherries down carefully1 so that #b quarts of them will fill a #a-quart jar4 ,then proceed to make the sirup4 ,as these fruits are the sweetest1 they require less sugar than any other4 ,if such fruit after it is canned is to be used for pie making1 sirup ,no4 #a or #b will be suitable1 but if it is to be used for sauce1 ,no4 #c sirup may be used4 ,when the mixed sugar and water is boiling rapidly1 pour it over the fruit packed into the jars4 ,then place the rubbers1 adjust the jar tops1 and proceed to sterilize and cook the cans of fruit4 ,boil these in the water bath for #ae minutes1 or cook them in the pressure cooker for #h minutes at a pressure of #e pounds or for #d minutes at a pressure of #aj pounds4 #hh4 ,,sour ,,soft ,,fruits4--,of the sour fruits1 ,,strawberries1 ,,grapes1 and ,,currants require about the same quantity of sugar1 that contained in sirup ,no4 #c1 #d1 or #e usually being sufficient4 ,otherwise1 the canning process1 including the length of time for processing1 does not differ materially from that just given for sweet soft fruits4 ,in the case of strawberries1 those which are of medium size and rather dark in color are best for canning2 in fact1 very large1 light-colored strawberries will shrink more than any other kind4 ,the berries are washed in the same way as other berries1 but they should not be allowed to stand in water for any length of time1 because this will tend to make them soft and mushy4 ,strawberries must be stemmed after they are washed1 and for this purpose a strawberry huller should be utilized4 ,such a device1 which is shown in ,fig4 #a1 permits the stems to be removed without crushing the berries and soiling the fingers4 ,in preparing currants for canning1 the procedure is the same as for the fruits already mentioned2 and the same thing is true of grapes that are not to be seeded4 ,if the seeds are to be removed1 however1 the procedure up to getting the cans of fruit ready for processing is different1 as is here pointed out4 ,after washing the grapes1 squeeze the pulp from the skins and then cook it in a kettle for a sufficient length of time to make it soft4 ,remove the seeds by forcing the pulp through a sieve4 ,then add as much sugar as would be used for making the required sirup1 and cook until the sugar is dissolved4 ,with this done1 add the sweetened1 seedless pulp to the grape skins and fill the jars with this mixture4 ,then continue the canning process as for the other fruits of this group4 #hi4 ,the procedure in canning ,,apricots and ,,peaches1 the other two sour soft fruits1 differs slightly from that required for strawberries1 grapes1 and currants4 ,so that the skins of both of these fruits may be easily removed1 they must be scalded1 which is an operation that corresponds to blanching in vegetable canning4 ,for canning purposes1 only firm1 fresh apricots and peaches that are not overripe should be selected4 ,also1 in the case of peaches1 care should be taken to see that they are of the freestone variety1 as such peaches may be split easily4 ,clingstone peaches should not be chosen unless the fruit is to be canned whole or unless an implement for removing the seeds1 or stones like that shown in ,fig4 #b1 is at hand4 ,proceed with the canning of either apricots or peaches by first scalding them4 ,to do this1 put the fruit in boiling water for #a to #c minutes1 depending on its ripeness4 ,next1 cold-dip it quickly1 remove the skins1 and1 if desired1 cut each one in half and remove the seed1 or stone4 ,when thus prepared1 pack the fruit into hot jars as tightly as possible1 pour sirup ,no4 #c1 #d1 or #e over them1 filling each jar1 adjust the rubber and jar top1 and proceed as directed for the cold-pack method4 ,in the water bath1 boil the cans of fruit for #ae minutes2 in the pressure cooker1 cook them for #aj minutes at a #e-pound pressure or for #f minutes at a #aj-pound pressure4 #ij4 ,,very ,,sour ,,soft ,,fruits4--,some of the fruits of the third subdivision of ,group #a1 namely1 ,,sour ,,cherries1 ,,cranberries1 and ,,green ,,gooseberries1 may be prepared and canned in the same way as those included in the first subdivision4 ,the cherries may be left whole or they may be seeded1 as preferred1 and all the fruit must1 of course1 be fresh4 ,for these very sour fruits1 sirups ,nos4 #d1 #e1 and #f are required1 and the processing time is #ae minutes in the water bath and #aj minutes at a #e-pound pressure or #e minutes at a #aj-pound pressure in the pressure cooker4 #ia4 ,,plums for canning should be fresh and firm1 but not overripe4 ,this fruit may be canned with the skins on1 but some varieties permit the skins to be removed after scalding1 and this may be done if desired4 ,prepare the plums for canning by washing them1 and1 if the skins are to be left on1 by piercing each one in several places with a fork to prevent the skins from cracking4 ,then scald the plums for about #a-a_/b minutes1 cold-dip them quickly1 and pack them closely into the hot jars4 ,pour sirup ,no4 #d1 #e1 or #f over the fruit in the jars1 using sirup ,no4 #f if they are very sour1 adjust the rubbers and the covers1 and proceed according to the canning method selected4 ,in the water bath1 cook for #ae minutes2 in the pressure cooker1 cook for #aj minutes at a pressure of #e pounds or for #f minutes at a pressure of #aj pounds4 #ib4 ,,rhubarb for canning should be selected when it is most tender4 ,the variety having red stems is the most attractive after it is canned4 ,only the heavy stems1 which should be cut from the leaves1 may be canned4 ,cut these stems into inch lengths1 blanch them #a to #c minutes in boiling water1 and cold-dip them quickly4 ,then pack these pieces into the jars4 ,if the rhubarb is being canned for sauce1 fill each jar with sirup ,no4 #e or #f2 if it is being canned for pie1 use sirup ,no4 #a1 #b1 or #c4 ,next1 adjust the rubbers and covers and proceed with the processing4 ,in the water bath1 cook for #ae minutes2 in the pressure cooker1 cook for #aj minutes at a #e-pound pressure or for #f minutes at a #aj-pound pressure4 ,,group #b--;,,hard ,,fruits #ic4 ,,apples4--,the canning of apples should be done when there is a large supply of summer apples that cannot be stored for winter use or used at once4 ,canning is also a good means of utilizing windfall apples4 ,this fruit may be canned in quarters for sauce1 in slices for pie1 or in any other desirable shape or condition4 ,after apples for canning are selected1 wash them1 scald1 or blanch1 them for #a to #e minutes in boiling water1 and cold-dip them quickly4 ,next1 peel and core them1 and cut each one into pieces of any desirable size4 ,as these pieces are cut1 drop them into salt water--#a teaspoonful of salt to each quart of water--to prevent them from discoloring4 ,then pack the fruit into the jars and fill the jars with boiling sirup4 ,if the apples are intended for pie1 use sirup ,no4 #a1 #b1 or #c2 if they are for sauce1 use sirup ,no4 #c1 #d1 or #e4 ,when the jars are filled1 adjust the rubbers and covers and proceed with the processing4 ,if the pieces are large1 cook them in the water bath for #bj minutes2 if they are medium in size1 cook them for #ae minutes2 and if they are in the form of slices1 cook them for #aj minutes4 ,if they are to be processed in the pressure cooker1 cook them for #h to #ab minutes at a pressure of #e pounds or for #f to #h minutes at a pressure of #aj pounds4 ,if the apples to be canned are first baked or made into a sauce1 simply pack them into jars and process them for a few minutes4 #id4 ,,quinces4--,quinces may be canned alone1 but they may be combined with apples to good advantage4 ,if canned alone1 they may require a heavier sirup than if apples are used with them4 ,prepare the quinces in the same way as apples4 ,if apples are to be canned with them1 cut the pieces of apples twice the size of the pieces of quinces4 ,this should be done because more time is required for cooking the quinces soft4 ,after packing the jars and pouring in the sirup1 proceed with the processing4 ,if quinces alone are in the jars1 cook them in the water bath for #cj minutes2 but if quinces and apples are combined1 cook them for #bj minutes4 ,in the pressure cooker1 cook the jars of fruit for #ab to #ae minutes at a #e-pound pressure or for #aj to #ab minutes at a #aj-pound pressure4 #ie4 ,,pears4--,pears for canning should be firm1 but not hard4 ,after sorting and washing them1 blanch them for #a to #c minutes and cold-dip them quickly4 ,then pare1 halve1 and core them4 ,pack them immediately into the jars and pour sirup ,no4 #c or #d over them4 ,next1 adjust the rubbers and covers and proceed with the processing4 ,in the water bath1 cook them for #bj minutes2 in the pressure cooker1 cook them for #h minutes at a #e-pound pressure or #f minutes at a #aj-pound pressure4 ,,group #c--,,special ,,fruits #if4 ,,figs4--,although figs are not a common fruit1 there are parts of this country1 particularly on the western coast1 in which they are abundant4 ,for canning1 ripe figs should be selected4 ,to prepare them1 blanch them for #b minutes in boiling water and cold-dip them4 ,then pack them into the jars and fill the jars by pouring sirup ,no4 #d1 #e1 or #f over the figs4 ,proceed with the remainder of the process as in canning peaches4 #ig4 ,,kumquats ,,and ,,loquats4--,kumquats and loquats are small acid fruits resembling oranges in color and plums in size and shape4 ,such fruits are not very common1 but they may be obtained in some markets4 ,to can either of these fruits1 wash them1 blanch for #e minutes1 cold-dip1 pack into jars1 and fill the jars with sirup ,no4 #e or #f4 ,in the water bath1 cook them for #ae minutes4 ,in the pressure cooker1 cook them for #aj minutes at a #e-pound pressure or for #e minutes at a #aj-pound pressure4 #ih4 ,,nectarines4--,nectarines are a smooth-skinned variety of peach4 ,ripe nectarines may be canned in the same way as peaches1 but they do not require so much sugar1 sirup ,no4 #b or #c usually being about right4 #ii4 ,,persimmons4--,persimmons are a seedy1 plum-like fruit common to the southern and southwestern parts of the ,united ,states4 ,this fruit is very astringent when unripe1 but is sweet and delicious when ripe or touched by frost4 ,well-frosted persimmons should be selected for canning4 ,blanch them so that the skin may be removed easily and cold-dip them quickly4 ,then peel them and pack them into hot jars4 ,fill the jars with sirup ,no4 #f and process them in the same way as peaches4 #ajj4 ,,pineapples4--,pineapples are better known than any of the other special fruits4 ,for canning1 those ripe enough to permit the center leaves to pull out easily should be selected2 also1 they should be free from soft or rotten spots1 which are most likely to appear first near the bottom4 ,pineapples are graded in size by the number that may be packed in a case4 ,these sizes are #bd1 #cj1 #cf1 and #db1 size #bd being the largest and size #db the smallest4 ,sizes #cj and #cf are best for canning4 ,in canning pineapples1 first place each in boiling water for #aj minutes and dip it quickly into cold water4 ,then prepare it for the cans4 ,this may be done by removing the peeling with a sharp knife1 digging out the eyes1 and then slicing or dicing2 by slicing first and then peeling and taking out the eyes2 or by peeling1 taking out the eyes1 and then shredding it with the aid of a fork4 ,when it is prepared1 pack the fruit into the jars1 fill each jar with sirup ,no4 #d or #e1 adjust the rubbers and covers1 and proceed to process it4 ,in the water bath1 cook for #cj minutes2 in the pressure cooker1 cook for #ab minutes at a pressure of #e pounds or for #aj minutes at a pressure of #aj pounds4 ,,canning ,,meat ,,and ,,fish #aja4 ,both fish and meat1 including that from fowl and game1 may be canned at times that seem convenient and then used when an emergency arises or at a time when the same food will cost more to prepare4 ,fowl1 game1 and fish may be canned to special advantage during the season when each is plentiful4 ,the best process for canning such foods is the one-period cold-pack method4 #ajb4 ,,meat4--,in canning meat1 whether from domestic animals1 fowl1 or game1 first cut it into pieces of a size that would be suitable for serving at the table4 ,the meat may be left raw or it may be prepared by any desirable cooking process1 such as frying1 fricasseeing1 braizing1 etc4 ,careful attention must be given to the drawing of fowl that is to be canned1 because the entire alimentary tract should be removed without being broken4 ,the giblets should not be canned with the rest of the meat1 as they will not keep so well4 ,whether the meat is to be canned raw or cooked1 pack the jars as tightly as possible4 ,if the meat is raw1 add #a teaspoonful of salt to each quart of food and fill the jars three-fourths full with boiling water4 ,in case the jar is filled to the top1 fat will rise and injure the rubber4 ,if the meat is cooked1 add any liquid that may have resulted from the cooking1 as well as boiling water1 provided more liquid is needed4 ,then1 as in canning vegetables and fruit1 adjust the rubbers and covers and proceed with the processing4 ,in the case of raw meat1 sterilize for #c hours in the water bath1 or for #a-a_/b hours at a #aj-pound pressure in the pressure cooker4 ,in the case of cooked meat1 sterilize for #a-a_/b hours in the water bath1 or for #cj minutes at a #aj-pound pressure in the pressure cooker4 #ajc4 ,,fish4--,to prepare fish for canning1 first clean it by scaling it and removing the entrails4 ,wrap the cleaned fish in cheesecloth and steam for #ae minutes4 ,after steaming1 remove the bones1 which will come out easily1 and cut the fish into pieces4 ,pack the pieces into the jars1 and to each quart of the food add #a teaspoonful of salt4 ,next1 fill each jar three-fourths full with boiling water and continue with the canning in the manner directed for meat4 ,,storing ,,and ,,serving ,,canned ,,foods #ajd4 ,after jars of canned food have been cooled and tested for leaks1 carefully wiped with a damp cloth1 and then wrapped and labeled1 they are ready to be placed in storage4 ,such food should be stored in an orderly manner on shelves that may be covered to keep off dust1 or in a large cupboard provided with doors that may be closed4 ,the temperature of the room in which the canned foods are kept is of no great importance1 but1 in homes provided with cellars1 the cellar is the logical place in which to store them4 ,canned foods1 no matter how well the canning may have been done1 undergo gradual deterioration4 ,therefore1 those kept for more than a year1 will not be so good as those used during the first year after canning4 ,if canned foods from a previous year are at hand when new cans are ready to be stored1 the old ones should be placed to the front of the shelves and the new ones to the back1 so that the old ones will be used up first4 #aje4 ,canned foods take the place of raw foods1 and whether they should be cooked or not depends on the kind4 ,in the case of vegetables1 most of them may be made ready to serve simply by heating them1 although they may be used in the preparation of many dishes1 as is evident from the recipes throughout the lessons4 ,in the case of fruits1 some may be served just as they come from the can2 however1 there are many ways of using canned fruits in the making of desserts1 as is pointed out in ,fruit and ,fruit ,desserts4 ,in the case of meats and fish1 the food1 if cooked before canning1 may be prepared for serving simply by heating it2 whereas1 if it is canned raw1 some cookery method for meat will have to be applied4 ,when foods are boiled1 one reason for a change in taste is that oxygen is driven off by the boiling4 ,therefore1 to improve the taste of canned foods that are to be served without any further preparation1 it is advisable1 when a jar is opened1 to pour the contents into an open dish and thus expose it to the air4 ,in opening jars of canned fruit1 care must be taken not to crack or nick either the top of the jar or its cover4 ,the cover of any kind of jar will come off easily if a little air is admitted4 ,insert a knife blade between the cover and jar rubber of a glass-covered jar1 but do not use a knife to loosen a metal top1 as it may bend the edge in places4 ,hot water poured over the jar will assist in opening it4 ,,scoring ,,canned ,,foods #ajf4 ,in order that the housewife may judge the quality of her own canned products according to standards that have been set by canning authorities1 a score card1 together with an explanation of the terms and the procedure1 is here given4 ,the beginner in canning will do well to score her own foods1 so that any fault that may be found can be corrected when similar foods are canned at another time4 ,in fact1 the chief purpose of scoring any product is to learn of faults that may be corrected4 ,the scoring should be done as impartially as if a disinterested person were doing it1 and if the cause of any trouble is not readily apparent1 pains should be taken to find it out4 ,,score ,,card ,,per ,,cent4 ,general appearance #aj ,method of sealing #aj ,proportion of food to liquid #aj ,flavor #ce ,texture of food #bj ,color #ae --- ,total #ajj #ajg4 ,as a rule1 scoring1 or judging1 is done at the time the canned food is to be opened and used4 ,the general appearance is judged before the jar is opened4 ,if a jar of food is well and symmetrically packed and has clear liquid and a good color1 it should receive a perfect score of #aj4 ,the method of sealing must also be judged before the can is opened4 ,a properly filled jar with the rubber and cover in good condition and tightly sealed should receive a perfect score of #aj4 ,the proportion of food to liquid should score #aj4 ,the jars should be as full of uncrushed food as possible1 and the liquid that has been added should fill all crevices to the very edge of the jar4 ,the flavor is judged after the can is opened1 and if it is perfect1 it is entitled to a score of #ce4 ,the flavor of canned fruit is injured by any kind of spoiling1 such as molding1 fermentation1 etc4 ,fruits canned in good condition should retain the characteristic flavor of the fresh fruits2 also1 they should contain sufficient sugar to be agreeably sweet1 but no more4 ,canned vegetables should retain their characteristic flavors1 with no sour1 musty1 nor disagreeable taste1 and be slightly salty4 ,canned meats and fish should also possess their characteristic flavors4 ,the texture of food is entitled to a score of #bj if it is perfect4 ,the canned food should be whole2 that is1 in the original pieces as they were put into the can4 ,underripe fruit or insufficiently cooked fruit or vegetables do not have the proper texture2 neither do overripe or uncooked foods4 ,the color of canned food merits a score of #ae if it is right4 ,fruits and vegetables should have retained their natural color4 ,fading after canning may be prevented by wrapping the cans1 as has been explained4 99 99 99 99 99 ,,drying ,,principles ,,of ,,drying #ajh4 ,,drying consists in removing the moisture contained in foods by evaporation and thus rendering them less susceptible to the attacks of undesirable bacteria4 ,dried foods1 as foods so treated are called1 will not replace fresh or canned foods4 ,however1 they are valuable in many cases and possess some advantages over such foods4 ,for example1 the weight of dried foods is very greatly reduced1 the storage space required by them is much less1 and they are easy to keep without spoiling and easy to transport4 ,likewise1 the containers for such foods are less costly than those required for canned foods and they are easily procured1 since paper boxes or paper bags are satisfactory4 ,in fact1 the housewife1 by taking care of the bags and boxes that come into the home1 can easily provide all the containers she will possibly need at practically no cost4 #aji4 ,the water in food that is to be dried may be evaporated by applying heat1 by bringing the food in contact with moving air1 or by subjecting it to a combination of both of these methods4 ,the heat for drying may be obtained from the sun1 as in the sun-drying method1 or from the stove1 as in the stove-drying method1 while moving air for evaporating moisture may be obtained from an electric fan1 as in the electric-fan drying method4 ,in the application of any of these drying methods1 however1 it is important to note that the more surface of food there is exposed1 the more quickly will evaporation take place4 ,drying should therefore be done on devices constructed in such a way that air may pass up through food1 as well as across its surface4 ,in drying foods1 the racks should be turned frequently1 so that all parts will be exposed equally to the heat or the currents of air4 ,also1 the food must be turned over often1 in order that all parts will dry evenly4 #aaj4 ,any fruit or vegetable may be dried if the method is properly applied1 but there is usually more or less change in both the flavor and the color of the dried food4 ,the more rapidly the drying can be done1 the more natural will the color and flavor remain2 whereas1 the longer the process is continued1 the greater will be this change4 ,foods should be dried when they are in such quantity that they cannot be used to advantage in the raw state1 when there is no market for them1 when the owner cannot afford to give them away1 and when home canning ceases to be practical and profitable4 ,in other words1 if it is not practical to save foods in another way1 they should be dried4 ,,drying ,,methods #aaa4 ,,devices ,,for ,,drying4--,many manufactured devices may be had for the drying of foods4 ,some are made so that they may be placed on top of a stove1 like that shown in ,fig4 #bc4 ,this device is in the form of a metal box4 ,it has a tray for holding the food to be dried1 and underneath this is a space for holding water4 ,water is poured into this space through a funnel in one corner1 and heat for drying is supplied by heating the water4 ,other devices are made so that they may be suspended over a stove1 put into a stove oven1 or used out of doors4 ,still others have a heating device placed inside of them4 ,it is possible1 however1 to make drying devices in the home that will answer the purpose just as well as the devices that may be bought4 ,illustration3 ,,fig4 #bc ,as has been stated1 drying devices should be so made that the air may pass up through the food and across its surface4 ,a pan1 a platter1 or a solid board1 as will be readily seen1 is not so good for drying as a wooden frame of convenient size that has small slats or fine1 rustless-wire netting1 or screening1 attached to the bottom4 ,such a device may be covered with cheesecloth to keep out dirt4 ,if it is to be used in the oven or set in the sun1 a nail driven part way into each corner will provide feet and thus keep it from resting on the oven floor or any other flat surface4 ,for suspending food that is to be dried over a stove1 a rack like that shown in ,fig4 #bd may be easily made in the home4 ,as will be observed1 it consists of three trays fastened together4 ,these trays are suspended by four strings tied to another string that runs over small pulleys4 ,the pulleys are attached to a wooden brace that is secured to the kitchen wall4 ,the pulleys and string permit the rack to be raised or lowered1 so that the food may be easily put into and taken out of the trays4 ,illustration3 ,,fig4 #bd #aab4 ,,sun-,,drying ,,method4--,if food is to be dried in the sun1 spread it in a single layer on each tray1 cover the trays so that no dirt will fall into them1 and set them out of doors so that the sun's rays will strike them4 ,glass covers will help to increase the heat from the sun4 ,as the sun changes1 change the position of the trays or turn them4 ,food that is being dried outdoors should be brought into the house when the sun goes down and put out again the following morning4 ,this procedure should be kept up until the food is so dry as to be leathery2 that is1 in a condition that will permit of bending without cracking4 #aac4 ,,stove-,,drying ,,method4--,if food is to be dried by the stove-drying method1 it may be placed in the oven1 on top of the stove1 or suspended above the stove4 #aad4 ,if the oven is to be used1 a device that fits the oven should be employed4 ,spread the food on the trays in single layers1 and put the device into the oven4 ,the temperature of the oven demands attention in this method4 ,only a very moderate heat may be applied at first1 #aaj degrees ,fahrenheit being considered the ideal temperature for beginning4 ,as it is difficult to hold an oven at such a low temperature if a fire is burning1 the oven door should be left open to admit air4 ,the temperature of the oven of a coal stove in which the fire is banked or is being allowed to go out is usually ideal for drying foods4 ,if desired1 the heat of an oven may be gradually increased to about #ahj degrees as the food dries2 but the application of greater heat is liable to scorch the food and injure its flavor4 ,the food must be turned often to permit it to dry evenly4 #aae4 ,if food is to be dried on top of the stove1 the device shown in ,fig4 #bc will prove satisfactory4 ,the same arrangement may be improvised by placing a metal tray over a large flat vessel of water4 ,place the food to be dried in a single layer on the tray over the water4 ,let the water boil and keep it boiling1 and turn the food frequently so that the heat will be applied to all sides4 ,continue this process until the food is leathery1 when it may be stored4 #aaf4 ,if food is to be dried in a rack suspended above the stove1 a rack like that shown in ,fig4 #bd should be used4 ,cover the trays in the rack with a single layer of food1 and dry it to the leathery stage1 when it may be removed and stored4 ,in using this device1 only a coal or a wood stove is practical4 ,when the heat coming from the stove is not great1 the rack may be allowed to come close to it1 and when the heat is intense the rack may be drawn up4 ,regulating the distance of the rack from the stove will tend to keep the food at a uniform temperature and allow it to dry evenly1 especially when the food is turned from time to time4 #aag4 ,,electric-,,fan ,,drying ,,method4--,if a house is wired for electricity1 drying foods by means of the air-currents generated by a moving electric fan is a simple matter4 ,use devices like those required for the sun and oven-drying methods4 ,spread the foods to be dried on the trays in a single thin layer1 and arrange them so that the air from the electric fan will blow over them4 ,turn the trays as the food dries1 so that one part does not dry sooner than another2 also1 turn the food frequently so as to expose all parts alike4 ,if the fan can be placed so as to blow across a stove and thus blow heated air on the food1 it will dry more quickly4 ,a very warm kitchen is an excellent place in which to do the work with an electric fan1 as the combination of air and heat does the work more rapidly than either one used alone4 #aah4 ,,combination ,,drying ,,methods4--,a combination of any of the drying methods mentioned may be used effectively4 ,drying may be started in the sun and completed in the oven1 or it may be started with an electric fan and completed in the sun or the oven4 ,any means whereby the time required for drying may be shortened is advantageous4 ,,directions ,,for ,,drying ,,vegetables ,,and ,,fruits #aai4 ,,preparation ,,of ,,foods ,,for ,,drying4--,the correct preparation of the foods before drying is very important4 ,the thinner and smaller the pieces to be dried are cut1 the more quickly may the process be completed4 ,any skins or hulls that would prevent the rapid evaporation of moisture from the food must be removed or broken1 and every raw food that is to be dried must first be immersed in salt water made in the proportion of #a teaspoonful of salt to each quart of water1 as this prevents discoloring to a great extent4 #abj4 ,,string ,,beans4--,beans for drying should be selected while they are young and tender4 ,wash them and remove the strings if this is necessary4 ,cut them in half1 lengthwise1 with a sharp knife4 ,drop them into salt water1 remove1 and spread on the drying trays4 ,dry by any method selected4 #aba4 ,,corn4--,corn that is to be dried should be at the dough stage2 younger corn contains too much water for good results4 ,prepare the corn by husking it and removing the silk4 ,then blanch it in boiling water for #e minutes1 after which cut off the grains close to the cob with a sharp knife4 ,spread these on the drying trays and proceed according to the method desired4 #abb4 ,,greens4--,wash the greens thoroughly4 ,cut across the leaves several times4 ,drop them into salt water1 remove1 and spread on the drying trays4 ,dry by any method selected4 #abc4 ,,tuber ,,and ,,root ,,vegetables4--,irish potatoes1 sweet potatoes1 carrots1 parsnips1 and even onions may be successfully dried4 ,first peel or scrape them4 ,then slice or cut them into small pieces4 ,drop them into salt water1 remove from the water1 and spread them on the drying trays4 ,dry them by the method selected4 #abd4 ,,small ,,fruits4--,berries1 cherries1 and other small fruits may be dried1 but since they contain considerable water1 the drying is not accomplished very rapidly4 ,ripe1 firm fruit should be selected and cleaned4 ,cherries should have the seeds1 or pits1 removed4 ,such fruits must be dried as quickly as possible1 or they will spoil in the process4 #abe4 ,,apples1 ,,quinces1 ,,and ,,pears4--,in order to dry apples1 quinces1 and pears1 wash1 peel1 core1 and cut the fruit into eighths4 ,put the peeled fruit into the salt water and keep it there until all are peeled and cut and ready to dry4 ,then spread the cut pieces in a thin layer on the drying trays and proceed according to the method desired4 #abf4 ,,peaches ,,and ,,apricots4--,peaches and apricots are most easily dried with the skin on4 ,wash them thoroughly and1 in the case of peaches1 rub the fuzz off the skins4 ,cut the fruit into halves1 remove the seeds1 or stones1 and drop the halves into salt water and keep them there until they are ready to be placed on the drying trays4 ,dry by any process desired4 ,,storing ,,and ,,cooking ,,dried ,,foods #abg4 ,when foods are taken from the various drying devices to be stored1 they still contain a very small quantity of moisture4 ,this moisture1 however1 is not distributed evenly1 because some of the pieces of food are larger than others1 or some have been exposed more than others to heat or air in drying4 ,to offset this unequal drying1 the containers in which the foods are to be stored should not be closed permanently as soon as the food is put into them4 ,rather1 once a day1 for about #c days1 the food should be poured from one container into another and back again several times4 ,this will mix all the food and distribute the moisture equally4 #abh4 ,the object in storing dried foods is to keep them as dry as possible2 that is1 not to allow them to absorb moisture from the air4 ,the best containers in which they may be placed are those coated with paraffin4 ,paper bags or boxes may be prepared in the home by dipping them into paraffin1 although heavy paper containers already covered with paraffin may be bought in supply stores4 ,heavy paper or cloth bags may be used1 provided they are stored in a dry place where there is no danger from rats and mice4 ,containers of any kind should be securely tied before storing them permanently4 ,bags and boxes of dried food are preferably suspended from rafters in an attic1 but if this is not possible a rack or a bin located in a place that is not damp will answer4 ,it is well1 in storing dried foods1 to use containers that will hold only a small quantity of food1 so that when some is taken out to be cooked a large amount will not be exposed4 ,it is best to store just enough for a meal or two in each container4 #abi4 ,before dried foods are cooked1 as much as possible of the water evaporated in drying should be restored4 ,in order to do this1 soaking is necessary4 ,the dried food should be put into cold salt water made in the proportion of #a teaspoonful of salt to #a quart of water and soaked for at least #a_/b hour4 ,the salt water seems to help restore the original color of the food4 ,when dried vegetables are to be cooked1 they should be cooked in the salt water in which they are soaked2 when dried fruits are to be cooked1 the salt water should be poured off and fresh water used4 ,long1 slow cooking at a low temperature is better for all kinds of dried foods than rapid cooking4 ,the fireless cooker will be found valuable for cooking dried foods4 99 99 99 99 99 ,,canning ,,and ,,drying ,,examination ,,questions 7#a7 ,give three reasons for canning food4 7#b7 ,what foods may be canned8 7#c7 7a7 ,how may satisfactory canning equipment be provided at little or no cost8 7b7 ,what metals are not good for canning or preserving kettles8 7#d7 7a7 ,what are the requirements for satisfactory types of jars8 7b7 ,what are the qualities of good jar rubbers8 7#e7 ,what kind of tin cans should be used for canning fruits or vegetables that contain acid8 7#f7 7a7 ,why should care be exercised in the selection of foods to be canned8 7b7 ,what points must be considered in the selection of foods for canning8 7#g7 ,why do canned foods spoil8 7#h7 ,how may canned foods be prevented from spoiling8 7#i7 7a7 ,what are spores8 7b7 ,what connection have spores with the spoiling of canned food8 7#aj7 ,mention three things that assist in the keeping of canned foods4 7#aa7 7a7 ,how should jar covers and rubbers be treated in the open-kettle canning method8 7b7 ,describe the filling and closing of jars in this method4 7#ab7 7a7 ,describe the utensil used for processing in the one-period cold-pack canning method4 7b7 ,how should jars1 covers1 and rubbers be treated in this method8 7#ac7 7a7 ,how are foods blanched and scalded1 and why are blanching and scalding done8 7b7 ,how are foods cold-dipped1 and why is cold-dipping done8 7#ad7 7a7 ,how should foods be packed in jars in the cold-pack canning method8 7b7 ,how should the rubber and cover be adjusted before processing8 7c7 ,when should you begin to count the boiling time for food that is being processed in the water bath8 7#ae7 7a7 ,how and when should jars be closed in the cold-pack method8 7b7 ,how should jars of food be cooled8 7#af7 7a7 ,how should jars of food be treated for storage8 7b7 ,how should they be stored8 7#ag7 ,mention some advantages of dried foods over fresh or canned ones4 7#ah7 ,what important points should be considered in the process of drying food8 7#ai7 ,what are the proportions of salt and water into which foods that discolor are placed before they are canned or dried8 7#bj7 ,what precautions should be observed in the storing of dried foods8 99 99 99 99 99 ,,jelly ,,making1 ,,preserving1 ,,and ,,pickling 99 99 99 99 99 ,,value ,,of ,,jellies1 ,,preserves1 ,,and ,,pickles #a4 ,like canning and drying1 ,,jelly ,,making1 ,,preserving1 and ,,pickling are methods of preparing perishable foods to resist decomposition and change4 ,when treated by any of these three processes1 fruits and vegetables will keep for long periods of time and will thus be ready for use during the seasons when they cannot be obtained fresh4 ,the preservation of food by making it into jellies1 preserves1 and pickles does not1 as in the case of canning1 depend on the sterilization of the product1 but rather on the use of certain ingredients that act as preservatives4 ,these include sugar1 spices1 salt1 and vinegar1 all of which are considered harmless preservatives in both the home and the commercial preparation of foods4 #b4 ,the making of jelly1 preserves1 and pickles may seem like an extravagance in the expenditure of money for materials1 as well as of time and energy on the part of the housewife4 ,whether this is the case or not is a matter that must be decided by the housewife herself4 ,if these foods are not of enough value to her in the preparation of meals and the feeding of her family to make it worth her while to use her time and materials in storing them for winter use1 then it is not wise for her to prepare them4 ,but foods so preserved usually have sufficient merit to warrant the expenditure of the time and the money required in their making4 #c4 ,in the first place1 it will often be necessary to throw away material that would make excellent jelly or jam unless the sugar can be supplied and the time given to make this material into something that is edible and at the same time attractive4 ,as is well known1 all through the canning season1 there is some material1 which may have been intended for canning1 but which1 for some reason1 cannot be used in that way4 ,such material should be utilized in the preparation of these foods4 ,for instance1 some of the berries and other fruits bought for canning may be found to be too ripe to make a good-looking product1 but may be very satisfactory for the making of jars or jellies4 ,then1 too1 if the open-kettle method of canning is used1 there is almost certain to be a superfluous amount of juice that would be wasted if it were not used in the making of jelly4 ,such material need not necessarily be used at the time1 for it may be canned and then made up later at some more convenient time4 ,in addition to material of this kind1 there is often a surplus of vegetables and fruits on hand1 particularly if one has access to a garden4 ,much of this can be canned and dried1 but what is not desired for these purposes might be wasted if it were not made up into appetizing jellies1 preserves1 and pickles4 #d4 ,even though it were not necessary to consider the matter of waste and the utilizing of surplus fruits and vegetables1 there would still be sufficient reason for the making of jellies1 preserves1 and pickles1 because these foods1 when properly prepared1 have great value in the meal4 ,jellies and preserves1 because of the large quantity of sugar used in them1 are foods high in carbohydrate4 ,in view of this fact1 they should be considered as a part of the meal in which they are served1 instead of being used extravagantly or regarded as something extra in an already sufficiently large menu4 ,besides their importance in food value1 they should have a place in the diet because they stimulate the appetite through their attractive colors and delicious flavors4 ,the familiar fact that a child will refuse to eat plain bread and butter1 but will accept the same piece when it has been made attractive by the addition of a little jam1 argues much for the use of foods of this sort in children's diet4 ,as it is with children1 so it is to a large extent with adults4 ,during the winter months1 when fruits and fresh vegetables are scarce and expensive1 practically every one finds jellies and preserves appetizing1 for these things1 in a measure1 take the place of the foods that are difficult to procure4 #e4 ,not so much can be said of the various kinds of pickles1 as they are not so valuable in the diet from the standpoint of food values4 ,they are made from fruits and vegetables1 as are jellies and preserves1 but the preservatives used in their preparation are vinegar and spices4 ,in addition to having no food value1 such ingredients produce overstimulation and irritation in the alimentary tract1 toughen the cellulose in the foods used1 and consequently often cause indigestion and various gastric disturbances4 ,for these reasons1 pickles should not be included in the diet of children4 ,however1 because of the stimulation they produce in the stomach1 foods of this kind1 if taken in small quantities1 are properly served as appetizers1 and can be eaten by normal adults without fear of digestive disturbances4 ,then1 too1 as every one who has meals to prepare knows1 they are valuable for relieving monotony in the diet1 a point that should not be overlooked4 #f4 ,because the preservation of food in jellies1 preserves1 and pickles is accomplished by the use of certain preservatives instead of by the sterilization of the food1 as in canning1 these preparations do not mold or spoil readily4 ,therefore1 containers of a different nature from those used in canning may be used to store these foods4 ,jars having tightly sealed covers are not required1 but such containers as wide-necked bottles1 stone jars or crocks1 glasses1 etc4 may be utilized for this purpose4 ,in fact1 containers of almost any description may be used for jellies1 preserves1 and pickles4 ,they should1 of course1 be sealed in some way to prevent the entrance of bacteria1 and various methods of accomplishing this have been devised4 ,a very satisfactory way consists in pouring melted paraffin over the top of the food and then covering the container with a piece of heavy paper and tying this on securely with cord4 #g4 ,since jellies1 preserves1 and pickles occupy a place of importance in the diet and at the same time provide an opportunity to utilize material that might otherwise be wasted1 they are entitled to a certain amount of attention from the housewife4 ,to equip her with the knowledge she needs for this work and give her practice in jelly making1 preserving1 and pickling1 the details of these processes are taken up1 step by step1 in this ,section4 99 99 99 99 99 ,,jelly ,,making ,,principles ,,of ,,jelly ,,making #h4 ,,jelly ,,making consists in cooking fruit juice with sugar until1 upon cooling1 it will solidify1 or jell4 ,while this is not a difficult nor a complicated process1 there are some housewives who do not have success with it4 ,often the result may be very good when a certain fruit is used1 whereas it may be entirely unsatisfactory at another time1 even though the same fruit is used and practically the same procedure is followed4 ,if the best results are to be assured in jelly making1 the principles that are involved in this process must first be thoroughly understood and then the correct procedure must be painstakingly followed out4 #i4 ,to solidify properly and thus become a desirable jelly1 the fruit juice that is used for this purpose must have the following characteristics and treatment3 7#a7 it must contain certain jelly-making properties2 7#b7 it must be extracted properly2 7#c7 it must be combined with the correct proportion of sugar2 and 7#d7 it must be cooked the proper length of time4 ,there are1 of course1 numerous degrees of solidity of jelly1 varying from that which will barely retain its shape to that which is very tough and hard1 but neither extreme is desirable4 ,to be right1 the jelly should be firm enough to stand up well1 but should be tender and soft when a spoon is cut into it4 #aj4 ,fruit is the principal ingredient in the making of jelly1 as it is the source from which the juice is obtained4 ,such imperfections in fruits as poor shape or unattractive appearance do not count in this matter1 since only the juice is used2 but they must contain jelly-making properties in order that jelly can be made from them4 ,green or slightly unripe fruits are better for jelly making than fruits that have become ripe4 ,in fact1 when in this immature state1 fruits may be used to make jelly1 whereas the same fruits1 when perfectly ripe1 often will not make jelly at all1 or1 if they do1 will produce a jelly that is inferior in quality4 #aa4 ,the chief requirement of fruits that are to be used for jelly making is that they contain acid and pectin4 ,pectin is the real jelly-making property of fruits4 ,when it is in the presence of acid and combined with the correct proportion of sugar and the combination is properly boiled1 a desirable jelly is the result4 ,without pectin1 however1 it is impossible to make the juice solidify1 or jell4 ,pectin is closely related to the carbohydrates1 but as it does not yield heat energy nor build tissue1 its food value is not considered4 ,in this respect1 it is like the cellulose of fruits and vegetables4 ,it is because green fruits contain more pectin than do ripe fruits that they are more suitable for jelly making4 ,the lack of either acid or pectin need not1 however1 prevent the making of jelly from fruits1 such as sweet fruits1 that contain other jelly-making properties1 for either or both may be supplied from some other source4 ,in other words1 jelly may be made from any fruit that will yield juice and flavor4 ,,equipment ,,for ,,jelly ,,making ,illustration3 ,,fig4 #a #ab4 ,,necessary ,,equipment4--,in the making of jelly1 as in the preparation of many other foods1 numerous utensils will be found convenient and may1 if desired1 be supplied to make the work easier4 ,however1 the necessary ones are comparatively few in number and1 for the most part1 are found in almost every kitchen4 ,in ,fig4 #a are shown assembled practically all the equipment used in the making of jelly1 and if a housewife is provided with these things or substitutes for them1 she will be well equipped for her work4 #ac4 ,,kettles4--,as will be observed1 two kettles are required in jelly making4 ,the larger one is used for cooking the fruit1 and the smaller one1 to cook the juice and the sugar4 ,these should have a perfectly smooth surface1 and may be made of almost any material used for such utensils1 except tin or iron4 ,these two metals are undesirable1 as they are liable to lend to the jelly a disagreeable flavor and in all probability an unattractive color4 ,the one used to cook the fruit should generally be a little larger than the other4 ,as about #f glassfuls of jelly may be cooked at one time1 the kettle in which the juice is boiled should be of adequate size to cook this amount without danger of its boiling over4 ,when fruit juice and sugar are boiled together1 the mixture often boils up and runs over if the vessel is not large enough4 #ad4 ,,jelly ,,bag4--,the jelly bag1 which is used for straining the boiled fruit and thus obtaining the juice1 may be a home-made one or1 as shown in the illustration1 one that is purchased for the purpose4 ,if the bag is made at home1 a heavy1 closely woven material1 such as flannel1 should be selected1 so as to prevent the tiny particles of fruit from passing through with the juice4 ,a liquid strained in this manner will be much clearer and will make better looking jelly than that which has been run through a coarse material1 such as cheesecloth4 ,the juice can be strained very conveniently if the bag is attached to a wire arrangement1 like the one shown1 or to an upright standard that can be fastened to a chair or a table1 for then the bag is held securely over the vessel into which the juice drips4 ,sometimes1 especially when more than one extraction of the juice is to be made1 the first extraction is made by means of a strainer or a colander and the juice thus obtained is then strained through the bag4 #ae4 ,,additional ,,utensils4--,as accurate measurements are absolutely essential in jelly making1 a measuring cup should be included in the equipment4 ,then1 too1 a quart measure will be found very convenient1 especially if large quantities of materials are to be cooked at one time4 ,a large spoon or two for stirring1 skimming1 and testing should also be provided4 ,the spoon used for skimming will produce better results if the bowl contains holes that will permit the juice to drop back into the vessel1 for then none of the juice will be wasted4 #af4 ,,containers ,,for ,,jelly4--,various types of receptacles in which to keep jelly are in use1 some turning out more attractive molds than others4 ,the shape of the mold1 however1 is a matter of minor importance4 ,almost any wide-mouthed glass receptacle with comparatively smooth sides will do very well1 since the sealing of jelly is not a difficult thing to do4 ,therefore1 new receptacles should not be purchased if there is a supply of any suitable kind on hand1 for many other containers besides purchased jelly glasses may be used for this purpose4 ,the most convenient type1 which may be bought in any store selling kitchen utensils1 is that shown in ,fig4 #a4 ,as will be observed1 these are somewhat broad and not very tall4 ,a mold of jelly turned from a tall1 narrow glass does not stand up so well as that turned from a flat1 wide one4 ,then1 too1 a tall glass is much more likely to tip and spill than a more shallow one4 #ag4 ,metal covers that fit the tops of the glasses1 like the ones shown1 are the most convenient kind that can be used1 but they are not an absolute necessity4 ,in their place may be used paper caps that fit the glasses1 or the tops of the glasses may be covered with paper and then tied4 ,before a cover of any kind is put on a glass1 paraffin1 several cakes of which are arranged on a plate in ,fig4 #a1 is melted and poured in a thin layer over the top of the jelly itself4 ,to designate the kind of jelly1 it is advisable to label the glasses with neat labels1 a box of which is included in the equipment here shown4 #ah4 ,paraffin-covered paper cups have been recommended to take the place of jelly glasses1 and while they do very well in the case of scarcity of containers they have some disadvantages4 ,in the first place1 they can be used only once1 as it is impossible to wash them4 ,in addition1 it will be necessary to wait until the jelly is partly cold before pouring it into such cups1 as hot jelly will melt the paraffin on the surface of the paper4 ,,procedure ,,in ,,jelly ,,making #ai4 ,when the necessary utensils have been conveniently placed and the desired fruit has been selected1 the housewife may proceed at once to the work of making jelly4 ,each step is here outlined in the order in which it should be taken up in doing the actual work4 ,the entire procedure should be properly followed out in order to insure the best results1 and every part of the work should be carefully done so as to avoid any waste of material4 ,illustration3 ,,fig4 #b #bj4 ,,cooking ,,the ,,fruit4--,prepare the fruit in whatever way is necessary4 ,the preparation needed will depend1 of course1 on the kind of fruit selected for the jelly1 but usually not so much preparation is needed as in the case of canning4 ,for instance1 when crab-apple jelly is made1 the stems are removed and the fruit is cut into halves or quarters1 but they need not be peeled nor have the seeds taken out4 ,specific directions for the different varieties of fruits are given in the various recipes4 ,the chief precaution to take in preparing the fruit1 no matter what kind is used1 is to see that it is thoroughly cleaned4 ,with the fruit prepared1 put it into a large kettle and add enough water to start the cooking and prevent scorching4 ,some fruits will require more water than others1 especially when they must be cooked a long time in order to soften them sufficiently to extract the juice4 ,juicy fruits1 like plums1 need only the minimum amount of water1 while drier fruits1 such as apples1 require more4 ,place the kettle on the stove1 as in ,fig4 #b1 and allow the fruit to cook until it is soft or is reduced to a pulp4 ,the length of time for cooking will also depend entirely on the kind of fruit that is being used4 #ba4 ,,extracting ,,juice4--,when the fruit is thoroughly cooked1 pour the pulp and the juice that has formed into the jelly bag and allow it to drip into a pan placed directly under the bag1 as shown in ,fig4 #c4 ,formerly1 it was the custom to let the juice drip until no more remained in the bag4 ,this method is followed to some extent at present1 but it is falling into disuse1 as it is not the most economical way of extracting the juice from the pulp4 ,more juice can be obtained and more jelly made from the same amount of fruit if three extractions instead of one are made4 ,make the first extraction by pouring the pulp and juice into the bag and permitting the juice to drip only until it begins to run very slowly4 ,then return the pulp to the kettle1 add a small quantity of water1 and let it boil again for a few minutes4 ,pour it the second time into the jelly bag1 and let it drip as before4 ,cook it the third time in the same way1 and then allow it to drip until all the juice is extracted4 ,at this point1 mix the juice from the three extractions4 ,they should not be used separately1 for they are much different in quality1 the third one being not so good as the second and the second1 inferior to the first4 ,on the other hand1 when all three are mixed1 an excellent quality is the result1 provided all conditions are correct1 and a larger quantity of juice is obtained for the jelly4 ,illustration3 ,,fig4 #c #bb4 ,the quantity of juice that may be extracted depends on the quality as well as the kind of fruit4 ,if the season is a rainy one1 the fruits will be found to contain more juice than they would in a dry season4 ,then1 too1 if the fruits are picked immediately after a rain1 they will contain more juice than the same fruits before the rain4 ,the amount of juice the fruit contains determines1 of course1 the quantity of water that should be added in the cooking4 ,if only one extraction is intended1 #c to #d quarts of water may be used for #h quarts of fruit1 depending on the kind of fruit2 but if three extractions are to be made1 less water should be added for each extraction4 ,in case the extracted juice contains more water than it should have1 either because the fruit contains an excessive amount of water or because too much water was added to the fruit in its cooking1 the superfluous water will be extracted by boiling the juice with the sugar a little longer as the jelly is being made4 ,it is not always necessary to have the fleshy part of fruit for jelly making1 for often the skins1 seeds1 and cores of fruits may be cooked with water and the juice then extracted from them4 ,another point to remember is that the pulp from which the juice is extracted may sometimes be used for jam or marmalade4 ,if points like these are taken into consideration1 it will not be necessary to waste any part of edible fruits4 #bc4 ,,testing ,,the ,,juice ,,for ,,pectin4--,when the juice has been extracted from the fruit1 it should be tested for pectin in order to determine whether or not it will be satisfactory for the making of jelly4 ,a test that can be applied by the housewife is illustrated in ,fig4 #d4 ,into a tumbler1 put a tablespoonful of juice and with this mix a tablespoonful of alcohol4 ,if1 upon adding the alcohol1 the fruit juice turns into a gelatinous1 or jelly-like1 mass that may be easily gathered up on the spoon1 it may be known that pectin is present4 ,as has already been stated1 the presence of this substance in fruit juice insures the fact that jelly can be made from the juice4 ,illustration3 ,,fig4 #d #bd4 ,,using ,,juice ,,lacking ,,in ,,pectin4--,if1 in the test for pectin1 the addition of alcohol to the fruit juice does not turn the juice into a jelly-like mass1 pectin is not present4 ,such juice1 or juice that contains only a small amount of pectin1 will prove unsuccessful in jelly making unless some substance or juice high in pectin is added to it4 ,the white skin from the inside of orange1 lemon1 or grapefruit peelings or the juice from apples1 crab apples1 currants1 green gooseberries1 or other fruit containing a large quantity of pectin may be used for this purpose4 ,also1 commercial pectin may be purchased and used with fruits according to the directions that accompany it4 ,it is always necessary to supply pectin in some way to such fruits as strawberries1 peaches1 raspberries1 blueberries1 cherries1 pears1 etc4 ,to the sweet ones1 like peaches and raspberries1 lemon juice or other acid fruit juice also must be added if satisfactory jelly is desired4 #be4 ,,determining ,,proportion ,,of ,,sugar4--,the only other ingredient used in jelly making1 besides the fruit juice1 is sugar4 ,after the juice has been strained from the fruit1 the next step is to determine how much sugar must be used4 ,this is of extreme importance1 as the success of the jelly depends very largely on whether or not the correct proportion is used4 ,if too much sugar is added to the juice1 a greater quantity of jelly will result1 but it will not stand up as it should when it is turned out of the glass4 ,on the other hand1 if too little sugar is used1 a smaller quantity of jelly than the required amount will be made and it will be tough and sour4 ,illustration3 ,,fig4 #e #bf4 ,it is difficult to give the exact proportion of sugar to use with every kind of fruit1 for some fruits require more than others4 ,however1 in general1 #c_/d cupful of sugar to each cupful of juice1 as shown in ,fig4 #e1 will be sufficient4 ,this is especially true if the season has been a dry one and the fruits are neither very sour nor very juicy4 ,after a wet season or with very sour or very juicy fruits1 it will usually be necessary to use #a cupful of sugar to each cupful of juice4 #bg4 ,much waste of sugar and spoiling of jelly can be avoided by the use of the test for pectin1 which has just been described4 ,after the juice and the alcohol have been mixed1 pour the mixture slowly from the glass1 noting how the pectin is precipitated4 ,if it is precipitated as one lump1 a cupful of sugar may be used for each cupful of juice2 if in several lumps1 the proportion of sugar must be reduced to approximately three-fourths the amount of juice4 ,if the pectin is not in lumps1 but is merely precipitated1 the sugar should be one-half or less of the amount of the juice4 ,illustration3 ,,fig4 #f #bh4 ,to assist in determining the correct proportion of sugar to use in the making of jelly1 the hydrometer1 or sirup gauge1 which is explained in ,canning and ,drying1 will be found helpful4 ,after the juice has been extracted1 mix with a small amount of it the proportion of sugar that is to be used when the jelly is cooked4 ,allow the sugar to dissolve completely1 pour a little of the mixture into a glass or a graduate1 and insert the hydrometer1 as shown in ,fig4 #f4 ,regardless of the kind of juice1 the hydrometer should register #be degrees for perfect jelly4 ,if it registers less than #be degrees1 more sugar should be added4 ,then if it is necessary to add either sugar or juice1 the additional ingredient should be carefully measured in order that the proportions may be correct for the making of jelly4 ,it must not be understood that a hydrometer is an actual necessity in the making of jelly1 for very good jelly can be made without measuring the ingredients in this manner4 ,however1 if a hydrometer is not used1 it will be necessary to apply the best judgment possible to the rules given for the proportion of ingredients used in jelly making4 #bi4 ,,combining ,,the ,,juice ,,and ,,sugar4--,the mixing of the juice and the sugar may seem like a trivial matter1 but in reality much is involved in combining these ingredients properly4 ,it may be done in three different ways4 ,in the first method1 which is called long boiling1 the sugar and the juice are mixed cold and are then allowed to come to the boiling point together4 ,the second1 which is known as mean boiling1 consists in putting the cold juice on the stove1 allowing it to boil about half the required time1 and then adding the sugar1 which has also been heated4 ,in the third1 which is known as the short-boiling method1 the juice is boiled without the sugar almost the full length of time required for making the jelly1 and the sugar1 which has been heated1 is added just before the boiling is completed4 #cj4 ,experience in the use of these three methods has shown their advantages and disadvantages4 ,the first one1 or the long-boiling process1 has the disadvantage of losing sugar through the skimming that is always necessary in the making of jelly4 ,in addition1 the long boiling often causes the sugar to crystallize and thus produces a jelly that would not score very high4 ,the short boiling is not entirely satisfactory1 because of the difficulty in determining just when to add the sugar to the juice4 ,the process of mean boiling1 having neither of these drawbacks and usually resulting in jelly of excellent quality1 is the most satisfactory and the one that is recommended4 ,illustration3 ,,fig4 #g ,to carry out this method1 place the sugar in a pan in a warm oven or other place where it will gradually become heated without either melting or scorching4 ,put the juice over the fire in a saucepan and let it boil for #e to #h minutes4 ,then1 as shown in ,fig4 #g1 slowly add the correct proportion of hot sugar to the boiling juice1 stirring constantly so that the sugar will dissolve as quickly as possible4 #ca4 ,,boiling ,,the ,,juice ,,and ,,sugar4--,the boiling of the juice1 both before and after the sugar is added1 should be done rapidly4 ,during this process1 it will be found that a scum will form over the top of the juice4 ,this should be skimmed off as it forms1 for it is a detriment to the jelly4 ,as shown in ,fig4 #h1 draw a large spoon over the top of the boiling juice from time to time and skim off the scum that rises1 placing it into any small dish that is handy4 ,it is usually advisable to do as much skimming as possible before the sugar is added1 so that only a minimum amount of sugar will be lost4 ,the length of time required to boil the juice after the sugar is added depends very largely on the way in which the boiling is carried on4 ,if the mixture is boiled rapidly1 less time will1 of course1 be needed than if it is boiled slowly4 ,therefore1 no definite time can be set for the cooking4 ,however1 several tests may be resorted to in order to determine whether the sugar and juice have boiled long enough to jell when the mixture is cold4 ,illustration3 ,,fig4 #h #cb4 ,,testing ,,the ,,jelly ,,mixture4--,the testing of the mixture can be done in various ways1 the one to select depending on the success the housewife has in using them4 ,a means very often resorted to consists in dipping a spoonful or two of the mixture out of the kettle and pouring it on the flat surface of a cold dish4 ,if it is cooked sufficiently1 it will solidify when it is cold and will appear just like jelly4 ,the disadvantage of this test lies in the fact that the jelly on the stove continues to boil while the test is being made1 and as this takes several minutes1 the jelly is likely to overboil to a considerable extent4 ,tests that can be performed more quickly are therefore more satisfactory4 #cc4 ,a test that invariably proves successful consists in dipping up a spoonful of the juice and allowing it to run slowly from the spoon back into the pan4 ,if1 as shown in ,fig4 #i1 a double row of drops forms on the spoon with the last of the jelly that remains1 it may be known that the cooking is finished4 #cd4 ,another very satisfactory test is called sheeting4 ,in the performing of this test1 a spoonful of the jelly is dipped from the pan and then poured from the spoon into the pan again4 ,if it is cooked to the proper consistency1 large drops will form at the edge of the spoon and break off quickly4 ,illustration3 ,,fig4 #i #ce4 ,,filling ,,the ,,glasses4--,as soon as it has been determined that the jelly is sufficiently cooked1 it should be removed from the stove4 ,the glasses may then be filled at once4 ,these1 together with the covers1 must be thoroughly cleansed before being used1 and this can be done while the jelly is cooking4 ,after being thoroughly washed1 submerge them in a pan of hot water and allow them to remain there until they are to be used4 ,keeping them hot in this way will prevent them from cracking when the hot jelly is poured into them4 ,take out one glass at a time1 place it on a small plate or any small dish1 and1 as shown in ,fig4 #aj1 pour the hot jelly into it from the pan to within #a_/d inch of the top4 ,fill the remaining glasses in the same way1 and then set them somewhere out of a draft to cool4 ,if1 as the jelly cools1 it seems to be a little bit thin1 place it somewhere in the sunshine and the heat of the sun will help to thicken it4 ,illustration3 ,,fig4 #aj #cf4 ,,closing ,,and ,,storing ,,the ,,jelly ,,glasses4--,the jelly should be allowed to cool completely and should then be closed for storing4 ,the best results are obtained by putting a thin layer of paraffin over the top of the jelly in each glass before applying the cover4 ,to do this1 put into a small saucepan as much paraffin as you think will be needed to cover the jelly you have made and set this on the stove to melt4 ,when it has melted1 pour a layer about #a_/h inch thick over the surface of the jelly1 as shown in ,fig4 #aa4 ,as soon as it cools1 it will harden and thus form a protective covering for the jelly4 ,when it is hard1 cover the glass in the desired way4 ,covers of tin are perhaps the most satisfactory1 but if these cannot be secured1 heavy paper covers that fit into the glasses snugly will answer the purpose very well4 ,in the event of not having covers of either of these kinds1 cover the tops of the glasses with paper--any good wrapping paper will do--and then tie this paper securely4 ,just before putting the jelly away1 label each glass with a neat label on which is written the name of the jelly4 ,then no difficulty will be experienced in selecting at once the kind of jelly desired when one is taking a glass from the place where it is stored4 ,illustration3 ,,fig4 #aa ,,scoring ,,jelly #cg4 ,with jelly1 as with canned fruit1 it is a splendid idea for every housewife to score each kind she makes1 so that she can determine how it measures up in its various characteristics4 ,if it falls below the standard1 this fact should be known1 so that the fault can be remedied the next time4 ,on the other hand1 extreme satisfaction is felt if it is found to score high4 ,to assist in scoring jelly1 a score card is here given1 and following it each one of the characteristics is discussed4 ,,score ,,card ,,for ,,jelly ,per ,cent4 ,color #bj ,solidity #be ,flavor #be ,sugar ,content #be ,method of ,sealing #e --- ,total #ajj ,color4-,for jelly having the proper color1 #bj per cent4 is given4 ,the fruit used in the making of jelly determines to a great extent the color of the finished product1 but it is possible to have a very wide difference in the colors of jelly made from the same fruit4 ,to be right1 jelly should be clear1 bright1 and not too dark4 ,if the juice is boiled too long1 the jelly will be darker than it should be4 ,if pulp has been allowed to pass through the jelly bag in straining out the juice1 either through squeezing the bag or using a bag that is too thin1 the jelly will be found to have a cloudy appearance4 ,solidity4--,when jelly is turned from the glass1 it should be firm enough to stand alone4 ,if it has not been boiled long enough1 it will crush down and perhaps run like sirup4 ,if it is boiled too long or the proportion of juice to sugar is not correct1 it may be tough and leathery4 ,jelly whose solidity is correct scores #be per cent4 in this respect4 ,flavor4--,the characteristic flavor of the fruit used in making jelly should be retained as much as possible1 and when this is the case #be per cent4 is given to the product4 ,the flavor of the jelly is therefore dependent on the flavor of the fruit4 ,in addition1 the flavor depends on the amount of sugar used1 the amount of acid in the fruit1 and the length of time consumed by the boiling4 ,jellies boiled too long will be strong in flavor4 ,sugar ,content4--,the sugar content of jelly should be determined by the amount of acid that must be sweetened4 ,an insufficient amount of sugar will result in tough1 sour jelly1 while too large a quantity will make the jelly taffy-like4 ,the correct amount of sugar1 which produces the right degree of sweetness1 receives a score of #be per cent4 ,method of ,sealing4--,the method of sealing may seem like a matter of little importance1 but if jelly is not sealed properly1 it will not be in good condition when it is to be served4 ,to score in this respect1 for which #e per cent4 is given1 the jelly should be covered with paraffin and then closed with a cover or with paper in order to exclude the dust and dirt4 ,,recipes ,,for ,,jelly #ch4 ,recipes for the kinds of jelly usually made are here given4 ,if the directions given in the procedure for jelly making are thoroughly mastered and then applied to these recipes1 the housewife will experience very little difficulty in making any of these varieties4 ,other jellies may1 without doubt1 be made by combining the proper fruits4 ,all that has to be done in order to determine whether a certain fruit juice or combination of fruit juices will make jelly is to apply the test for pectin already explained4 ,whatever quantity of jelly is desired may be made1 but usually it can be handled best if not more than #f glassfuls are made at one time4 #ci4 ,,crab-,,apple ,,jelly4--,crab apples are much used for jelly1 as they make a product of good consistency and excellent flavor4 ,apples may be used in the same way as crab apples with equally good results4 ,wash the apples thoroughly1 remove the stems1 and cut into quarters4 ,make sure that the apples contain no worms4 ,put them into a kettle1 add about half as much water as apples1 and cook slowly until the apples are soft4 ,strain the juice through a jelly bag4 ,before it stops dripping1 return the pulp to the kettle1 add half as much water as pulp1 and allow the fruit to cook again4 ,make a second extraction1 and in the same way make a third one4 ,then combine the juice1 and strain all of it through a bag to make it clear4 ,measure #f or #h cupfuls of juice1 and pour it into a preserving kettle4 ,boil for about #e minutes1 straining off the scum that rises to the top4 ,to each cupful of juice1 add #c_/d to #a cupful of sugar that has been heated4 ,crab apples will require #a cupful of sugar1 but apples milder in flavor will not need more than #c_/d cupful4 ,boil until the test shows that it has boiled long enough4 ,pour into hot glasses1 cool1 and seal4 ,label and then store for later use4 #dj4 ,,currant ,,jelly4--,if jelly having a tart flavor is desired1 currant jelly should be tried4 ,this kind of jelly is especially good to serve with the heavy course of a meal4 ,wash and stem the currants4 ,put them into a kettle and add about one-fourth as much water as currants4 ,boil until the currants are reduced to a pulp4 ,pour into a jelly bag and strain4 ,make at least one more extraction1 and a third extraction if there is a fairly large quantity of pulp4 ,when all the juice has been strained from the pulp1 strain it again through the bag or a heavy cloth4 ,measure #f or #h cupfuls of juice into a kettle1 boil for about #e minutes1 and then add from three-fourths to an equal amount of heated sugar4 ,remove the scum as it forms1 taking off as much as possible before the sugar is added4 ,continue to boil until the tests show that the mixture has cooked sufficiently4 ,remove from the heat and pour into hot glasses4 ,cool1 seal1 label1 and store4 #da4 ,,grape ,,jelly4--,thoroughly ripe grapes may be used for jelly1 but they are not so satisfactory for this purpose as grapes that are only partly ripe4 ,this is due to the fact that green grapes contain more pectin and1 upon being cooked1 produce fewer of the cream-of-tartar crystals usually found in grape jelly than do ripe ones4 ,the procedure for grape jelly is the same as that for currant jelly4 ,if ripe grapes are used1 #c_/d cupful of sugar will be needed to each cupful of juice2 but if only partly ripe grapes are used1 #a cupful of sugar will be required for every cupful of juice4 #db4 ,,quince ,,jelly4--,because of its attractive color and delicate flavor1 quince jelly is much favored4 ,the quinces may be used alone1 but if a still more delicate flavor is desired1 apples may be added to the quinces1 or the parings and cores of the quinces may be used with apples or crab apples4 ,to make quince jelly1 proceed in the same way as for apple jelly1 using #c_/d cupful of sugar to #a cupful of juice4 #dc4 ,,raspberry ,,jelly4--,either black or red raspberries may be used for jelly making4 ,to give jelly made from these fruits a better consistency1 a small quantity of green grape1 crab-apple1 or currant juice should be added4 ,the procedure in this case is the same as for currant jelly4 #dd4 ,,strawberry ,,jelly4--,unripe strawberries contain a small amount of pectin1 but thoroughly ripe ones are almost lacking in this respect4 ,for this reason1 strawberries cannot be used alone for making jelly4 ,they make a delicious jelly1 however1 if currants are combined with them4 ,for each #e or #f quarts of strawberries1 #a quart of currants will be sufficient to make a jelly of good consistency4 ,wash and hull the strawberries and then proceed as for currant jelly4 #de4 ,,plum ,,jelly4--,plums make a jelly that many persons like4 ,if it is desired to use plums alone1 those which are not thoroughly ripe should be selected4 ,ripe plums do not contain enough pectin for jelly2 therefore1 a fruit high in pectin1 such as crab apples1 must be added4 ,the procedure for currant jelly should be followed for plum jelly4 #df4 ,,peach ,,jelly4--,peaches contain so little pectin that it is almost impossible to make jelly of them unless some other fruit is added in rather large quantities4 ,currants1 crab apples1 or green grapes may be used with peaches1 and whichever one is selected will be needed in the proportion of about #ej per cent42 that is1 half as much additional fruit as peaches is needed4 ,in the making of peach jelly1 proceed as for currant jelly4 #dg4 ,,canning ,,fruit ,,juices ,,for ,,jelly4--,during the canning season1 when a great deal of such work is being done1 the housewife often feels that making jelly and preserves is an extravagant use of sugar4 ,still1 fruit juices left over from canning and large quantities of fruit1 such as crab apples and currants1 that are not suitable for other purposes1 will be wasted unless they are used for jelly4 ,if it is not convenient to use the fruit at the time it is obtained1 a good plan is to extract the juice as for jelly making and then can it4 ,in case this is done1 jelly may be made from the juice during the seasons of the year when less sugar is required for other things4 #dh4 ,to can fruit juice1 extract it from the fruit as for jelly making and then bring it to the boiling point4 ,select bottles or jars that may be tightly closed1 sterilize them1 fill them with the boiling juice1 and seal them4 ,bottles may be used for this purpose if they are well corked and then dipped into melted sealing wax or paraffin4 ,when properly sealed1 fruit juices will probably keep without any further effort to preserve them1 but to make positively certain that they will not spoil1 it is a wise precaution to process the filled bottles or jars in boiling water for about #f or #h minutes in the same way in which canned fruit is processed4 ,when treated in this way1 fruit juices will keep perfectly and may be made into jelly at any time during the winter4 99 99 99 99 99 ,,preserving ,,principles ,,of ,,preserving #di4 ,,preserving consists in preparing fruits in perfect condition to resist decomposition or change by cooking them in heavy sirup4 ,the cooking is done so slightly that the original form1 flavor1 and color of the fruit are retained as far as possible4 ,this process is similar to that of canning by the open-kettle method2 that is1 the fruit and sugar are combined and cooked to the proper consistency in the preserving kettle4 ,sugar is used in such quantity in the preparation of preserves that it acts as a preservative and prevents bacteria from attacking the foods in which it is used4 ,if preserves of any kind ferment1 it may be known that not enough sugar was used in their preparation4 ,the sterilization of the product and the air-tight sealing of the containers1 which are necessary in the canning of fruits and vegetables1 need not be resorted to in the case of preserves4 #ej4 ,,selection ,,of ,,fruit4--,when fruit is to be made into preserves1 much attention should be paid to its selection1 for1 as a rule1 only the finest fruits are used for preserving4 ,this is especially true of the smaller fruits1 such as berries and cherries1 for they are preserved whole4 ,therefore1 in order that they may have a good appearance when preserved1 it is necessary that they be as perfect as possible to begin with4 ,in addition1 the fruit should be thoroughly ripe1 but not mushy nor overripe4 ,as the cooking of the fruits in sirup hardens them to a certain extent1 fruits that are not sufficiently ripe cannot be used1 for they would be too hard when done4 ,if care is used in selecting fruits that are to be preserved1 a good-appearing product will be the result1 since this process is carried on in such a way as not to impair their shape4 #ea4 ,,methods ,,of ,,preserving4--,several methods of preserving fruit are in practice1 but in general the same principles characterise each one4 ,probably the most successful method consists in bringing a certain proportion of sugar and water to the boiling point1 dropping the fruit into the sirup thus formed1 and cooking it for a definite length of time4 ,boiling fruits in heavy sirup has a tendency to make them firm and solid1 rather than to cook them to pieces1 as would be the case with water or a thin sirup4 ,even very soft berries1 when used for preserves1 will retain almost their original size and shape if they are properly cooked4 ,except for the fact that a heavier sirup is used1 the process of preserving fruit is exactly like that of canning fruit by the open-kettle method4 ,the chief precaution to take in this method is that as little water as possible be used1 so that the sirup may be very thick when the fruit is added4 ,another method that may be recommended because it helps to keep the fruit in good condition consists in cooking it in its own juice4 ,in this method1 equal quantities of fruit and sugar are put together and allowed to stand until enough juice is formed1 preferably overnight1 so that the fruit may be cooked without the addition of any water4 ,strawberries are excellent when preserved in this way4 ,whichever method is followed1 better results will be obtained if only a few quarts of fruit are cooked at a time4 ,when a large quantity of berries1 for instance1 is added to the boiling sirup1 they will form such a thick layer that they will have to remain over the fire a long time before they come to the boiling point4 ,they will therefore be much more likely to crush and give the finished product a mushy appearance than if a smaller quantity1 which will form a thinner layer1 is cooked each time4 #eb4 ,,utensils ,,for ,,preserving4--,the equipment necessary in the making of preserves is similar to that used for making jelly1 with the exception of the dripping bag and the hydrometer4 ,a good-sized preserving kettle is1 of course1 required for the cooking of the fruit and sirup2 a measuring cup and a quart measure are needed for the measuring of the ingredients2 and a long-handled wooden spoon or paddle is the most convenient utensil with which to stir all foods of this class4 ,containers similar to those used for jelly will be satisfactory receptacles in which to put preserves1 but as preserved fruits are not turned out in a mold1 almost any kind of wide-mouthed bottle or jar may be used for this purpose4 ,paraffin should also be provided1 as this should always be used for the first covering to prevent the formation of molds1 which are likely to grow on moist sweet substances exposed to the air4 ,before using paraffin for preserves1 they should be allowed to stand until the surface has become absolutely dry4 ,it is well to label preserves1 too2 so labels should be kept on hand for this purpose4 99 99 99 99 99 ,,recipes ,,for ,,preserved ,,fruits ,,varieties ,,of ,,preserved ,,fruits #ec4 ,the several methods of preserving fruits result in considerable variety in the finished product4 ,preserves proper are those cooked in a heavy sirup1 either whole or cut into pieces4 ,in addition to being prepared in this way1 fruit may be made into conserve1 marmalade1 jam1 and butter4 ,specific directions for the preparation of each one of these varieties are here given1 together with a number of recipes showing the kinds of fruit most suitable for the different varieties4 ,no housewife need deprive her family of any of these delicious preparations if she will familiarize herself with the methods explained and will follow out minutely the directions given4 ,in the making of the various kinds of preserves1 just as much care must be exercised as in canning and jelly making if the best results are desired4 ,,preserves #ed4 ,,strawberry ,,preserve4--,strawberries selected for preserves should be of the dark1 solid variety1 if possible1 since these shrink less and retain their shape and size better than do the lighter varieties4 ,this fruit is made into preserves probably more often than any other kind1 and this is not strange1 for it makes a most delicious preserve4 ,,strawberry ,,preserve #b qt4 strawberries #a_/b c4 hot water #a lb4 sugar ,clean the strawberries by placing them in a colander and raising and lowering them into a large pan of water4 ,remove the hulls and make sure that all the water is carefully drained from the berries4 ,add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface4 ,stir until the sugar is dissolved1 and allow the mixture to come to a rapid boil4 ,to the rapidly boiling sirup1 add the strawberries by dropping them carefully into it4 ,allow the fruit to come to the boiling point in the sirup1 and continue to boil for #aj or #ab minutes4 ,if the berries seem to contain an unusual amount of water1 boiling for #ae minutes may be necessary4 ,remove from the fire and fill into hot sterilized glasses at once1 or set aside to cool4 ,it has been found that if the preserves are allowed to stand in the kettle overnight1 they will improve in flavor and1 because of the absorption of oxygen1 which they lose in boiling1 they will increase in size4 ,if the preserves are treated in this way1 it will be necessary to pour them cold into the sterilized glasses4 ,when the preserves in the glasses are cold1 pour melted paraffin over them4 ,cover them with metal or paper covers1 label1 and store for future use4 #ee4 ,,cherry ,,preserve4--,if sour cherries can be secured1 an excellent preserve can be made of them4 ,cherries should1 of courser be seeded1 or pitted1 when they are prepared in this way4 ,,cherry ,,preserve #b qt4 seeded sour cherries #a c4 hot water #a-a_/b lb4 sugar ,drain off the superfluous juice from the cherries4 ,add the hot water to the sugar in a preserving kettle1 and allow the mixture to come to a boil4 ,add the cherries and boil for #aj or #ab minutes4 ,have hot sterilized jelly glasses ready and fill with the hot preserves4 ,allow the preserves to cool1 cover first with paraffin and then with metal or paper covers1 and label4 #ef4 ,,raspberry ,,preserve4--,although red raspberries are a rather soft fruit1 they can be used very well for preserves if care is taken not to break them into pieces by too long cooking or too rapid boiling4 ,,raspberry ,,preserve #b qt4 red raspberries #c_/d c4 hot water #a lb4 sugar ,wash the raspberries by placing them in a colander and raising and lowering them in a large pan of cold water4 ,mix the hot water with the sugar in a preserving kettle1 place the mixture over the fire and bring to the boiling point4 ,add the raspberries to the boiling sirup1 and when they have come to the boiling point1 cook for #h to #aj minutes4 ,remove the hot preserves from the fire and pour into hot sterilized jars4 ,allow them to cool1 seal with paraffin and metal or paper covers1 and label4 #eg4 ,,plum ,,preserve4--,a very rich1 tart preserve can be made by cooking plums in a thick sirup4 ,those who care for the flavor of plums will find preserves of this kind very much to their taste4 ,,plum ,,preserve #b qt4 plums #a c4 hot water #a-a_/b lb4 sugar ,select any variety of plums desired for preserves1 and wash them in cold water4 ,cut them in half and remove the seeds4 ,place the hot water and the sugar in a preserving kettle1 and bring to a rapid boil4 ,add the plums and boil slowly for #ae minutes4 ,remove from the fire1 pour into hot sterilized jelly glasses4 ,allow them to cool and cover first with paraffin and then with metal or paper covers4 ,before storing1 label each glass neatly4 #eh4 ,,quince ,,preserve4--,quinces combined with apples make a preserve that finds favor with many4 ,as shown in the accompanying recipe1 about one-third as many apples as quinces make the required proportion4 ,,quince ,,preserve #c qt4 quinces1 peeled and quartered #a qt4 apples1 peeled and quartered #a-a_/b c4 hot water #c lb4 sugar ,select well-ripened quinces4 ,rub the fuzz from the skin with a cloth1 and then wash1 peel1 quarter1 and core4 ,if desired1 they may be sliced1 but they are very nice when preserved in quarters4 ,select firm apples1 wash1 peel1 quarter1 and core them1 and cut them the same size as the quinces4 ,add the water to the sugar1 place the mixture over the fire in a preserving kettle1 and let it come to a boil4 ,add the quinces1 cook until tender1 and remove from the sirup4 ,then cook the apples in the sirup in the same way1 and when tender remove from the sirup4 ,place the fruits in alternate layers in hot jars4 ,unless the sirup is very thick1 boil it until it becomes heavy2 then fill each jarful of fruit with this sirup4 ,seal with paraffin1 cover with metal or paper covers1 and label4 #ei4 ,,peach ,,preserve4--,although somewhat bland in flavor1 peaches make an excellent preserve4 ,some persons prefer them cut into very small slices1 while others like them preserved in large slices4 ,,peach ,,preserve #d qt4 peaches #a-a_/b c4 hot water #c lb4 sugar ,select firm peaches4 ,wash1 pare1 and cut into slices of any desirable size4 ,add the water to the sugar in a preserving kettle1 place over the fire1 and allow the mixture to come to a rapid boil4 ,drop the sliced peaches into the sirup and cook until tender4 ,have hot sterilized jars ready1 fill with the hot preserves1 and seal with paraffin4 ,cover in the desired way and label4 ,,conserves #fj4 ,,conserves do not differ materially from preserves in their preparation1 but they usually consist of a mixture of two or more fruits1 whereas preserves are made from a single fruit4 ,all rules that govern the making of preserves apply equally well to the making of conserves4 ,there are certain fruits that combine very well as far as flavor1 color1 etc4 are concerned1 and these are generally used together in the preparation of this food4 ,however1 almost any combination of fruits may be made into conserves4 ,this is therefore a very good way in which to utilize small quantities of left-over fruits4 ,then1 too1 a cheap material may be combined with a more expensive one to make a larger quantity of a moderately priced product1 as1 for instance1 rhubarb and pineapple4 ,again1 the pulp from which juice has been extracted for jelly may be used to make conserve4 ,in fact1 a little ingenuity on the part of the housewife and familiarity with general preserving methods will enable her to make many kinds of excellent conserves1 even though she may not have a definite rule or recipe to cover the use of the particular material that happens to be on hand4 #fa4 ,,strawberry-,,and-,,pineapple ,,conserve4--,the combination of strawberries and pineapple is an excellent one4 ,the accompanying recipe shows how to combine these fruits to make a most appetizing conserve4 ,,strawberry-,,and-,,pineapple ,,conserve #b qt4 strawberries #a large pineapple #a c4 hot water #b-a_/b lb4 sugar ,prepare the strawberries as for canning4 ,peel and slice the pineapple1 remove the eyes1 and cut into small pieces4 ,add the water to the sugar in a preserving kettle1 and allow it to come to a boil4 ,drop the pieces of pineapple into the sirup and cook them until they are tender4 ,to this add the strawberries and cook for #e or #aj minutes longer4 ,the conserve should then be sufficiently cooked to put into the jars4 ,if the juice seems too thin1 fill the jars1 which should be hot sterilized ones1 about three-fourths full of the fruit1 and then return the sirup to the heat and boil it until it is the right consistency4 ,remove the boiling sirup from the stove1 and pour it over the fruit in the jars until they are full4 ,allow the conserve to cool1 and then seal1 first with paraffin and then with metal or paper covers4 ,label each glass and set away for future use4 #fb4 ,,strawberry-,,and-,,rhubarb ,,conserve4--,rhubarb combines very well with either strawberries or pineapple4 ,the accompanying recipe is for strawberries and rhubarb1 but if pineapple is desired1 it may be substituted for the strawberries in the same quantity4 ,,strawberry-,,and-,,rhubarb ,,conserve #b qt4 strawberries #a-a_/b qt4 rhubarb #a-a_/b c4 hot water #c lb4 sugar ,prepare the strawberries as for canning4 ,cut the rhubarb1 which should be very tender1 into cubes without removing the skin4 ,add the water to the sugar1 and bring to a rapid boil in a preserving kettle4 ,put the rhubarb and strawberries into this sirup1 and cook for at least #ae minutes4 ,pour into hot sterilized glasses1 and when cool seal in the usual way4 ,label and store4 #fc4 ,,pineapple-,,and-,,apricot ,,conserve4--,no more delicious conserve can be made than pineapple-and-apricot conserve4 ,the tartness of the apricots gives a flavor that is pleasing to most persons4 ,,pineapple-,,and-,,apricot ,,conserve #b qt4 apricots #a large pineapple #a c4 hot water #b-a_/b lb4 sugar ,wash the apricots1 plunge them into boiling water to remove the skins1 and then cut into quarters4 ,peel and slice the pineapple1 remove the eyes1 and cut into cubes4 ,add the water to the sugar in a preserving kettle1 and bring to the boiling point4 ,add the pineapple to the sirup1 and cook until tender4 ,then drop in the apricots and boil several minutes longer4 ,have hot sterilized glasses ready1 fill them with the conserve1 and when cool seal in the usual way4 ,before putting the glasses away1 label each one neatly4 #fd4 ,,crab-,,apple-,,and-,,orange ,,conserve4--,it is a good idea to make crab-apple-and-orange conserve at the same time that crab-apple jelly is made1 for the pulp that remains after extracting the juice may be utilized for the conserve4 ,however1 if it is desired to make it at some other time1 fresh pulp can be prepared for the purpose4 ,,crab-,,apple-,,and-,,orange ,,conserve #a qt4 crab-apple pulp #c lb4 sugar #h oranges ,to the crab-apple pulp1 add the sugar1 and place over the fire to boil4 ,peel the oranges1 scoop out the white portion from the peelings1 cut the peelings into thin strips1 and add to the crab-apple pulp4 ,remove the pulp of the orange from the skins and from between the sections1 cut it into small pieces1 and add to the boiling mixture a few minutes before it is removed from the stove4 ,when it has cooked thick1 pour into hot sterilized glasses4 ,cool and then seal and label4 #fe4 ,,plum ,,conserve4--,a rather unusual conserve is made by combining raisins and ,english walnut meats with plums4 ,the accompanying recipe gives directions for the preparation of this conserve4 ,,plum ,,conserve #d qt4 plums #a c4 hot water #b lb4 sugar #a lb4 raisins #b c4 ,english walnut meats ,wash the plums1 cut them in half1 and remove the seeds4 ,add the water to the sugar1 place over the fire in a preserving kettle1 and stir until the mixture comes to a rapid boil4 ,wash the raisins1 which should be seeded1 add them with the plums to the sirup1 and cook until the mixture is the consistency of jelly4 ,just before removing from the stove1 add the nut meats4 ,pour the mixture into hot sterilized glasses1 cool1 seal1 and label4 ,if very sour plums are used1 increase the amount of sugar4 #ff4 ,,cherry-,,and-,,pineapple ,,conserve4--,cherries combine very well with pineapple in a conserve4 ,sweet cherries should1 if possible1 be used for this purpose4 ,,cherry-,,and-,,pineapple ,,conserve #b qt4 sweet cherries #a pineapple #b lb4 sugar #a c4 hot water ,wash1 stem1 and seed the cherries4 ,slice and peel the pineapple and remove the eyes4 ,put the sugar and water over the fire in a preserving kettle1 and stir until the sirup comes to the boiling point4 ,to this sirup add the pineapple and the cherries and cook until the juice is very thick4 ,pour into hot sterilized glasses1 cool1 seal1 and label4 #fg4 ,,red-,,raspberry-,,and-,,currant ,,conserve4--,a conserve having a very attractive color and a most appetizing flavor is made by combining red raspberries with red currants4 ,,red-,,raspberry-,,and-,,currant ,,conserve #c qt4 red raspberries #a qt4 red currants #a c4 hot water #b-a_/b lb4 sugar ,look the raspberries over carefully1 and remove any that show signs of spoiling4 ,wash the currants and stem them4 ,add the water to the sugar and put the mixture over the fire to boil4 ,add the currants to this1 and stir until the mixture comes to the boiling point4 ,boil for several minutes1 or until the mixture begins to thicken1 and then add the red raspberries4 ,continue to boil for #b or #c minutes longer4 ,pour into hot sterilized glasses1 cool1 seal1 and label4 #fh4 ,,carrot ,,conserve4--,conserve made from carrots will be found to be surprisingly delicious1 and it has the added advantage of being inexpensive4 ,,carrot ,,conserve #a-a_/b qt4 cooked cut carrots ,rind of #b lemons #e c4 sugar #b c4 hot water ,juice of #c lemons ,boil the carrots until tender and chop or put through a grinder with the lemon rind4 ,then mix with the sugar1 water1 and lemon juice1 and boil for about #a_/b hour or until thick4 ,put into hot sterilized glasses1 cool1 seal1 and label4 ,,marmalades #fi4 ,,marmalades are a form of preserves that differ from the other varieties more in the nature of the fruit used than in any other respect4 ,for marmalades1 large fruits are generally used1 and1 as a rule1 the fruits are left in sections or in comparatively large pieces4 ,the preparation of this food1 however1 differs in no way from preserves proper and conserves1 the processes of cooking1 sealing1 storing1 etc4 being practically the same4 #gj4 ,,orange ,,marmalade4--,oranges combined with half as many lemons make a marmalade that most persons like4 ,in fact1 orange marmalade is probably made more often than any other kind4 ,,orange ,,marmalade #ab oranges #f lemons #a-a_/b qt4 hot water #e lb4 sugar ,peel the oranges and the lemons in the same way an apple would be peeled1 inserting the knife deep enough to cut through the skin covering the sections4 ,remove the contents of the sections and squeeze out any juice that may remain in the thin skin4 ,remove the white material from the inside of the peeling1 and cut the yellow portion that remains into thin strips4 ,add the water to the skins and simmer slowly for #a hour4 ,at the end of this time1 add the sugar and the orange and the lemon pulp1 and boil until the mixture is thick4 ,pour into hot1 sterilized glasses1 cool1 and then seal and label4 #ga4 ,,orange-,,and-,,rhubarb ,,marmalade4--,if a somewhat different flavor is desired in a marmalade1 rhubarb instead of lemons may be used with oranges1 as shown in the accompanying recipe4 ,,orange-,,and-,,rhubarb ,,marmalade #h oranges #a qt4 hot water #d lb4 sugar #c qt4 rhubarb cut into pieces ,prepare the oranges as for orange marmalade4 ,slowly cook the yellow part of the skin in #a quart of water for #a_/b hour4 ,to this add the sugar and the rhubarb1 and cook slowly until it is quite thick4 ,stir in the orange pulp and cook until the mixture is again thick4 ,pour into hot sterilized glasses1 cool1 seal1 and label4 #gb4 ,,quince ,,marmalade4--,quinces cut into quarters1 cooked1 and then forced through a sieve make an exceptionally good marmalade1 so far as both flavor and color are concerned4 ,no other fruit need be used with the quinces1 as they have enough flavor in themselves4 ,,quince ,,marmalade #d qt4 quartered quinces #a qt4 hot water #d lb4 sugar ,wipe the fuzz from the quinces1 wash1 quarter1 and remove the cores1 but do not peel4 ,put over the fire in a preserving kettle with the water4 ,cook until the quinces are soft1 remove from the fire1 and mash through a sieve4 ,add the sugar to the quince pulp1 replace on the fire1 and cook until the mixture is thick1 stirring constantly to prevent burning4 ,pour into hot sterilized glasses1 cool1 seal1 and label4 #gc4 ,,grape ,,marmalade4--,the pulp and skins of grapes are especially satisfactory for marmalade4 ,in fact1 most persons who are fond of grapes find marmalade of this kind very appetizing4 ,,grape ,,marmalade #d qt4 stemmed grapes #b c4 hot water #c lb4 sugar ,separate the pulp of the grapes from the skins1 put it into a preserving kettle with the water1 and heat to the boiling point4 ,cook slowly until the seeds can be separated from the pulp1 and then remove the seeds by pressing the pulp through a sieve4 ,return to the preserving kettle with the grape skins4 ,add the sugar1 and cook the mixture slowly until it is thick1 stirring constantly to prevent scorching4 ,care must be taken not to cook it too long1 as the marmalade becomes quite stiff4 ,pour into hot1 sterilized glasses1 cool1 seal1 and label4 #gd4 ,,orange-,,and-,,pineapple ,,marmalade4--,no better combination can be secured than oranges and pineapple4 ,to make marmalade1 both fruits are cut into small pieces and then cooked in a thick sirup4 ,,orange-,,and-,,pineapple ,,marmalade #h oranges #b c4 hot water #b pineapples #d lb4 sugar ,wash the oranges1 cut skins and all into small pieces1 remove the seeds1 and boil slowly in the water until the skins are soft4 ,prepare the pineapples by peeling them1 removing the eyes1 and then shredding or cutting into very small pieces4 ,add the pineapple to the orange1 stir in sugar1 and continue to boil until the juice is at the jelly stage4 ,pour into hot sterilized glasses1 cool1 seal1 and label4 ,,jams #ge4 ,,jam is similar to preserves1 except that the fruit used is made into a pulp before it is cooked with the sugar or after a part of the cooking is done4 ,as a rule1 only whole small fruits are used for jams1 but the larger fruits can be utilized for this purpose by being cut fine and made into a pulp4 ,when small fruits are used1 part or all of the seeds are sometimes removed1 but generally the seeds are allowed to remain if they are not too large4 ,jam is made thick by long boiling1 and when done is usually quite smooth4 ,a precaution1 however1 that should always be taken is not to cook it too long1 for jam is very unappetizing if it is too thick4 ,fruit may be purchased purposely for jam1 but for the most part1 this form of preserve is made of imperfect or very ripe fruits that are not suitable for canning1 preserves1 and other processes that require almost perfect fruit4 ,if this point is kept in mind1 it will be possible1 during the canning season1 to make into a delicious jam fruit that would otherwise be wasted4 #gf4 ,,strawberry ,,jam4--,as strawberries have very small seeds1 this fruit makes an excellent jam4 ,,strawberry ,,jam #d qt4 strawberries #b lb4 sugar ,wash and hull the strawberries4 ,then mash them in a preserving kettle and add the sugar to them4 ,place over the fire1 and boil slowly until the mixture becomes thick1 stirring frequently to prevent the jam from sticking to the kettle and scorching4 ,when the jam is cooked to the proper consistency1 the juice should test as for jelly4 ,pour the mixture into hot sterilized glasses1 cool1 and then seal and label4 #gg4 ,,raspberry ,,jam4--,both red and black raspberries are much used for jam4 ,some persons like to remove the seeds from raspberry jam1 but as very little pulp remains after the seeds are taken out1 this plan is not recommended4 ,,raspberry ,,jam #d qt4 raspberries #b lb4 sugar ,look over the raspberries carefully and then wash4 ,put them into a preserving kettle with the sugar4 ,heat to the boiling point1 and cook slowly for a few minutes4 ,then mash the berries to a pulp1 and continue to cook until the mixture thickens and the juice tests as for jelly4 ,pour into hot sterilized jars1 cool1 seal1 and label4 #gh4 ,,green-,,gage ,,jam4--,green gages make a smooth1 tart jam that appeals to most persons4 ,the seeds of the plums are1 of course1 removed1 but the skins are allowed to remain in the jam4 ,,green-,,gage ,,jam #d qt4 green-gage plums #d lb4 sugar #a-a_/b c4 hot water ,wash the plums1 cut them in half1 and remove the seeds1 but not the skins4 ,dissolve the sugar in the water over the fire1 and when it comes to the boiling point1 add the plums4 ,cook slowly until the plums are mushy and the entire mixture is thick4 ,pour into sterilized glasses1 cool1 seal1 and label4 ,if sweet plums are used1 decrease the quantity of sugar4 #gi4 ,,gooseberry ,,jam4--,when gooseberries are well ripened1 they make very good jam4 ,as this fruit is rather tart1 considerable sugar must be used if a sweet jam is desired4 ,,gooseberry ,,jam #d qt4 gooseberries #c lb4 sugar ,remove the stems and blossom ends from the gooseberries and wash thoroughly4 ,add the sugar to the berries in a preserving kettle4 ,bring to a rapid boil1 cook for a few minutes1 and then mash the berries to a pulp4 ,cook until the mixture thickens and tests as for jelly4 ,pour into hot sterilized glasses1 cool1 seal1 and label4 #hj4 ,,blackberry ,,jam4--,probably no jam is so well liked as that made from blackberries4 ,some varieties of these are large in size and contain considerable pulp in proportion to seeds4 ,these are especially suitable for jam4 ,,blackberry ,,jam #d qt4 blackberries #a_/b c4 hot water #b lb4 sugar ,wash the berries thoroughly1 and put them over the fire with the water4 ,bring to the boiling point1 and boil slowly for a few minutes4 ,then mash the berries1 add the sugar1 and cook the mixture until1 when tested1 it is of a jelly-like consistency4 ,pour into hot1 sterilized glasses1 cool1 and label4 ,,butters #ha4 ,,fruit ,,butters are a form of preserves similar to jams1 and are used in the place of preserves1 jams1 conserves1 or marmalades4 ,the fruit used for this purpose1 which may be either large or small1 is usually very ripe and somewhat soft4 ,therefore1 as in the case of jams1 imperfect fruits that are not suitable for other purposes can be used very well for butters4 ,butters made from fruits differ from jams in that both the skins and seeds are always removed4 ,the completed mixture is smooth and thick1 having been made thick by long boiling and evaporation1 rather than by the addition of large quantities of sugar4 ,in fact1 less sugar is used for butters proportionately than for any other preserved fruit4 ,spices are generally used in butters1 so that the mixture is very highly flavored4 ,to prevent butters from scorching1 they should be stirred constantly for a long period of time4 ,this stirring becomes very tiresome1 but it should not be stopped or the mixture is certain to scorch4 ,if they are properly cooked1 butters keep well with very little care in storage4 ,crocks are generally used for the storage of butters1 but glasses or jars may be substituted4 #hb4 ,,apple ,,butter4--,apples are very often made into butter1 but for this purpose sour apples that will cook soft should be selected4 ,if the procedure explained in the accompanying recipe is followed1 very good results may be expected4 ,,apple ,,butter #d qt4 apples #h qt4 cider #a lb4 sugar #c tsp4 cinnamon #a tsp4 cloves #a tsp4 allspice ,peel the apples and quarter them4 ,boil the cider until it is reduced half4 ,add the apples to the cider1 and cook slowly for about #c hours1 or until they are mushy1 stirring constantly with a wooden spoon to prevent the apples from sticking to the bottom of the kettle4 ,at the end of this time1 the mixture should be thick and smooth and dark in color4 ,if it gets too thick1 more cider can be added4 ,about #a hour before the cooking is completed1 add the sugar and the spices4 ,even greater care must be exercised from this time on to prevent scorching4 ,if1 after cooking #c hours1 the mixture is not sufficiently thick1 continue to cook until more of the moisture is evaporated4 ,have hot sterilized glasses or crocks ready1 fill them with the butter1 cool1 and seal4 #hc4 ,,peach ,,butter4--,peaches are especially satisfactory when made into butter4 ,this fruit does not require such long cooking as apples1 as will be seen in the accompanying recipe4 ,,peach ,,butter #d qt4 peaches #a c4 hot water #a lb4 sugar #a tsp4 cinnamon #a_/b tsp4 cloves ,wash the peaches1 rub them to remove the fuzz1 cut them in half1 and take out the seeds4 ,measure the peaches and put them with the water into the preserving kettle1 bring them to a boil1 and cook until they are thoroughly softened4 ,then press them through a sieve or a colander1 return the pulp to the preserving kettle1 and add the sugar and the spices4 ,cook slowly for #a or #b hours1 or until it has become a rich dark1 clear color4 ,pour the butter into hot sterilized glasses or crocks1 cool1 and seal4 #hd4 ,,pear ,,butter4--,an appetizing fruit butter can be made from pears in the same way that peach butter is made4 ,,pear ,,butter #d qt4 pears1 quartered #b c4 hot water #a lb4 sugar #b tsp4 cinnamon #a tsp4 cloves ,wash1 cut1 and core the pears1 but do not peel them4 ,cut them into quarters1 and put the quarters into a preserving kettle with the water4 ,bring to the boiling point1 and boil until soft or mushy4 ,remove from the kettle and force through a sieve or a colander4 ,to the pulp1 add the sugar and spices1 return to the kettle1 and cook slowly for about #b hours1 stirring constantly to prevent scorching4 ,if #b hours is not sufficient to cook the mixture dry1 cook a little longer4 ,pour into hot sterilized glasses or jars1 cool1 and seal4 #he4 ,,plum ,,butter4--,another very good way in which to preserve plums for future use is to make butter of them4 ,the accompanying recipe explains the correct procedure for butter of this kind4 ,,plum ,,butter #d qt4 plums #a c4 hot water #c lb4 sugar #b tsp4 cinnamon #a_/b tsp4 cloves ,wash the plums1 cut them in half1 and remove the seeds4 ,put the plums with the water into a preserving kettle1 and boil until they are soft4 ,press them through a sieve or a colander1 return to the preserving kettle1 and add the sugar and spices4 ,boil until the mixture is thick and jelly-like1 stirring constantly to prevent scorching4 ,pour into hot sterilized crocks or glasses1 cool1 and seal4 ,if very sour plums are used1 increase the amount of sugar4 99 99 99 99 99 ,,pickling ,,principles ,,of ,,pickling #hf4 ,,pickling consists in preserving fruits and vegetables in vinegar or brine4 ,each of these liquids acts as a preservative1 so that the receptacles1 or containers1 for the food do not have to be sealed air-tight1 nor does the preserved food require much care in order to have it keep perfectly4 ,the effect of the pickling liquids on both fruits and vegetables is very similar4 ,the salt in the brine or the vinegar hardens the cellulose of the foods to such an extent that they are impervious to the action of bacteria4 ,while this permits the foods to keep well1 it also makes them difficult to digest1 a fact that must be remembered when pickled foods are included in the diet4 #hg4 ,the procedure in pickling is simple4 ,after the fruit or vegetable is cleaned and prepared in the way desired1 it is merely a matter of placing the food in sterilized jars or crocks1 pouring the hot preserving liquid over it1 allowing it to cool1 and then storing it4 ,in some cases the food is cooked1 and in others it is not4 ,as a rule1 spices of some kind or other are added1 both to aid in preserving and to impart flavor4 #hh4 ,practically all large fruits and many vegetables are pickled1 as is shown in the recipes that follow4 ,foods preserved by pickling are known as either pickles or relishes4 ,while both products are similar in many respects1 relishes are distinguished from pickles in that1 as a rule1 they are made up from more than one kind of fruit or vegetable and usually the pieces are cut or chopped and not put up whole4 ,often the foods in relishes are chopped or cut so fine as to make it almost impossible to tell what the fruit or vegetable was originally4 ,the food value of both these products is not extremely high1 unless a great quantity of sugar is used in the pickling4 ,this is sometimes the case with pickled peaches or pears1 but seldom if ever with pickled vegetables4 99 99 99 99 99 ,,recipes ,,for ,,pickling ,,pickles #hi4 ,,small ,,cucumber ,,pickles4--,perhaps the most common pickles are small cucumbers pickled according to the accompanying recipe4 ,such pickles meet with favor and serve very well as appetizers4 ,the cucumbers selected should be small1 so that they will be solid all the way through4 ,,small ,,cucumber ,,pickles #a gal4 water #d c4 coarse salt #bjj small cucumbers #a_/b gal4 vinegar #a-a_/b tsp4 celery seed #a lb4 light-brown sugar #a_/b tsp4 mustard seed #a tsp4 salt #a oz4 stick cinnamon #a tsp4 whole cloves ,make a brine of the water and the coarse salt1 pour it over the cucumbers1 and allow them to stand for #bd hours4 ,at the end of this time1 pour off the brine1 wash the pickles in cold water1 and place them into crocks4 ,heat the vinegar1 add the celery seed1 sugar1 mustard seed1 salt1 cinnamon1 and cloves1 and bring the mixture to the boiling point4 ,pour this over the pickles in the crocks1 cover closely while hot1 and place in storage4 ,if the pickles are desired sweet1 add more brown sugar to the mixture4 #ij4 ,,sliced-,,cucumber ,,pickles4--,large cucumbers cut into slices may be pickled in practically the same way as small cucumbers4 ,at times1 when small cucumbers are hard to get1 large cucumbers will take their place very well4 ,in fact1 some housewives prefer sliced cucumber pickles to the small ones4 ,,sliced-,,cucumber ,,pickles #a gal4 sliced cucumbers #a c4 coarse salt #a-a_/b qt4 vinegar #a pt4 water #a tsp4 pepper #c tsp4 mustard #a tsp4 cinnamon #a tsp4 cloves #d onions1 chopped #a c4 brown sugar #a ,tb4 salt ,select rather large cucumbers4 ,wash and peel them and cut into #a_/d-;inch slices4 ,sprinkle well with salt1 and mix the salt among the layers of cucumbers4 ,allow this to stand for #bd hours2 then drain and wash in clear cold water4 ,to the vinegar and water add the spices1 onion1 sugar1 and salt4 ,heat this to the boiling point1 pour over the sliced cucumbers1 and pack them into jars or crocks4 ,seal while hot and store4 #ia4 ,,cucumbers ,,in ,,brine4--,cucumbers may also be preserved in brine1 stored1 and pickled in vinegar later in any quantity1 as desired4 ,pour #a gallon of boiling water over #d cupfuls of coarse salt4 ,this should make brine that is heavy enough to support an egg4 ,wash cucumbers of any desired size1 put them into a sterilized crock1 in layers1 and pour the brine1 which has been allowed to cool1 over the cucumbers until they are entirely covered4 ,cover the top of the crock well and store4 ,cucumbers preserved in this way may be taken from the brine at any time and pickled4 ,to do this1 soak them in fresh water to remove the salty taste4 ,the fresh water may have to be poured off and replaced several times4 ,after they have been freshened sufficiently1 pickle them in vinegar and season them in any desirable way4 #ib4 ,,pickled ,,beans4--,string beans that are pickled make a good relish to serve with meals4 ,unlike cucumbers that are pickled1 the beans are cooked before the preserving liquid is added4 ,the accompanying recipe is for either wax or green beans4 ,,pickled ,,beans #d qt4 beans #a-a_/b qt4 vinegar #a c4 brown sugar #a tsp4 salt #a_/b tsp4 pepper #a tsp4 allspice #a tsp4 cinnamon #a tsp4 cloves ,select large1 firm1 tender wax or green beans4 ,cover them with water to which has been added #a level teaspoonful of salt to each quart and put them over the fire to cook4 ,boil the beans until they can be pierced with a fork1 remove from the fire1 drain1 and pack into jars or crocks4 ,to the vinegar add the sugar1 salt1 and spices4 ,bring this mixture to the boiling point1 and pour it over the beans in the jars or crocks1 filling them completely or covering the beans well4 ,close tight and store4 #ic4 ,,pickled ,,beets4--,pickled beets meet with much favor as a relish4 ,like pickled beans1 they must be cooked before they can be pickled2 also1 unless they are very small1 they should be sliced before pickling as the recipe points out4 ,,pickled ,,beets #d qt4 red beets #b qt4 vinegar #b c4 brown sugar #a tsp4 salt #a_/b tsp4 pepper #a tsp4 cinnamon #a tsp4 cloves #a tsp4 allspice ,cut the tops from the red beets1 leaving #a inch of the stems and the roots attached4 ,scrub well with a vegetable brush1 and put to cook in boiling water4 ,cook until the beets are tender enough to be pierced with a fork4 ,pour off the hot water and run cold water over them4 ,remove the roots and stems1 and cut into slices of any desired thickness or into dice1 if preferred4 ,pack into jars or crocks4 ,then bring the vinegar to a boil1 and to it add the sugar1 salt1 and spices4 ,pour this hot mixture over the beets4 ,seal the beets while hot1 cool1 and store4 #id4 ,,pickled ,,cauliflower4--,cauliflower is another vegetable that lends itself well to pickling4 ,this food must be cooked1 too1 before pickling2 and to have it just right for packing into the containers1 it requires particular attention in cooking4 ,,pickled ,,cauliflower #d qt4 cauliflower broken into pieces #b c4 brown sugar #a ,tb4 salt #a_/b tsp4 pepper #a qt4 vinegar #a pt4 water ,select firm heads of cauliflower and break them into sections or flowerets4 ,immerse these in cold water to which has been added #a teaspoonful of salt to the quart4 ,allow the cauliflower to stand for #a hour in the salt water4 ,remove from the water1 and put over the fire to cook in salt water of the same proportion as that used for soaking4 ,cook until the cauliflower is quite tender1 but not so tender as it would be cooked to serve at the table4 ,if this is done1 the cauliflower will darken and break into pieces4 ,it should be firm enough not to crush or break easily when it is packed into the jars4 ,when properly cooked1 pack closely into jars1 add the sugar1 salt1 and pepper to the vinegar and water1 heat to the boiling point1 and pour this liquid over the cauliflower1 completely covering it4 ,seal while hot1 allow to cool1 and store4 #ie4 ,,pickled ,,onions4--,pickled onions are well liked by many4 ,for pickling purposes1 medium small onions of uniform size are most suitable4 ,owing to their nature1 onions cannot be pickled so quickly as some of the vegetables mentioned1 but1 otherwise1 the work is done in practically the same way4 ,,pickled ,,onions #d qt4 onions #b qt4 spiced vinegar ,select onions that are as nearly the same size as possible4 ,peel them and let them stand in fresh water for #bd hours4 ,pour off this water1 and over the onions pour a brine made by adding #b cupfuls of salt to each gallon of water4 ,allow them to stand in this brine for #c days1 changing the brine once during this time4 ,remove the onions from the brine1 and freshen in cold water for #b hours4 ,drain the onions and cook them in the spiced vinegar for #a_/b hour4 ,any of the spiced vinegars given for the other vegetables may be used4 ,after cooking1 pack the onions with the liquid into jars1 seal1 cool1 and store4 #if4 ,,pickled ,,peaches4--,among the fruits that may be pickled1 peaches seem to meet with great favor4 ,they1 as well as pickled pears and pickled crab apples1 make a relish that adds variety to the foods that are served in the home from day to day4 ,the pickling process does not differ materially from that applied to vegetables1 as the accompanying recipe shows4 ,,pickled ,,peaches #b lb4 brown sugar #a qt4 vinegar #a oz4 stick cinnamon #d qt4 peaches #b ,tb4 cloves ,boil the sugar1 vinegar1 and cinnamon together until they begin to look sirupy4 ,wash the peaches and rub off the fuzz4 ,stick one or two cloves into each peach1 and drop the peaches into the sirup4 ,cook them until they may be easily pierced with a fork4 ,put them into jars1 pour the sirup over them1 filling each jar1 and seal while hot4 ,allow the jars to cool and store4 ,the peaches may be peeled if desired4 ,it may also be more convenient to cook only part of the peaches in the sirup at one time1 cooking the remainder after these have been taken out and put into jars4 #ig4 ,,pickled ,,pears4--,pears also lend themselves readily to pickling4 ,specific directions are not given here1 because they are pickled in exactly the same way as peaches4 ,the pears may be peeled or not1 as desired4 #ih4 ,,pickled ,,crab ,,apples4--,crab apples that are to be pickled should preferably be of a large variety4 ,the directions given for pickling peaches apply also to this fruit4 ,the crab apples should be examined carefully to make certain that they contain no worms4 ,also1 the stems should be left on1 and they should be washed thoroughly with the blossom ends cut out4 ,,relishes #ii4 ,,mustard ,,pickles4--,among the relishes1 mustard pickles are very popular4 ,this relish is made up of a large number of vegetables1 namely1 cucumbers1 string beans1 green peppers1 red sweet peppers1 onions1 green tomatoes1 cauliflower1 and green ,lima beans4 ,,mustard ,,pickles #a pt4 small cucumbers #a qt4 string beans #d green peppers #d red sweet peppers #a pt4 small onions #a pt4 green tomatoes #a pt4 cauliflower #a c4 green ,lima beans #c_/d c4 flour #b c4 sugar #d ,tb4 powdered mustard #b tsp4 tumeric #a ,tb4 celery seed #a ,tb4 salt #a_/b tsp4 pepper #a qt4 vinegar #a pt4 water ,wash all the vegetables and prepare them by cutting them into the desired sizes4 ,the onions and cucumbers should be of a size that will not require cutting4 ,put all the vegetables together1 cover them with salt water made by adding #a cupful of salt to each #b quarts of water1 and allow them to stand in this for #bd hours4 ,at the end of this time1 drain off the brine and freshen the vegetables in clear water for about #b hours4 ,mix the dry ingredients together1 heat the vinegar and water1 and pour it over all4 ,bring this mixture to the boiling point1 and pour it over the vegetables4 ,fill the jars with the hot mixture1 seal1 cool1 and store4 #ajj4 ,,spanish ,,relish4--,another satisfactory relish made up of a large number of vegetables and spices is ,spanish relish4 ,in its preparation1 however1 the vegetables are not chopped very fine4 ,,spanish ,,relish #ab green sweet peppers #ab red sweet peppers #ab medium-sized onions #ab green tomatoes #b medium-sized heads of cabbage #a tsp4 salt #a lb4 brown sugar #a_/b tsp4 black pepper #a_/d tsp4 ,cayenne pepper #a ,tb4 mustard seed #a tsp4 celery seed #a-a_/b qt4 vinegar ,wash the vegetables and chop them into coarse pieces4 ,cover them with salt water made by adding #a cupful of salt to a gallon of water and allow them to stand in this brine for #f to #h hours4 ,at the end of this time1 drain off the salt water and wash with clear water4 ,add the salt1 sugar1 and spices to the vinegar1 and bring this mixture to the boiling point4 ,then pour it over the mixture of vegetables1 pack all into sterilized crocks or jars1 seal1 cool1 and store4 #aja4 ,,chow ,,chow4--,still another relish in which a variety of vegetables is used is chow chow4 ,this relish is well and favorably known to housewives for the zest it imparts to meals4 ,,chow ,,chow #b qt4 small green tomatoes #f green peppers #f red peppers #a small head of cabbage #b bunches celery #a pt4 small onions #a qt4 small cucumbers #c qt4 vinegar #a ,tb4 salt #b c4 brown sugar #a_/b tsp4 black pepper #b ,tb4 mustard seed #b ,tb4 tumeric #b ,tb4 allspice #a ,tb4 cloves #a ,tb4 cinnamon ,wash the vegetables and cut them into very small pieces4 ,cover them with salt water made by adding #a cupful of salt to a gallon of water1 and let them stand in this for #f to #h hours4 ,drain at the end of this time1 and wash with cold water4 ,heat the vinegar1 and to it add the salt1 sugar1 and spices4 ,add this to the vegetables and cook until they are soft4 ,pack into sterilized jars1 seal while hot1 cool1 and store4 #ajb4 ,,beet ,,relish4--,a relish in which cooked beets are the principal ingredient may be made up from the accompanying recipe4 ,as pickled beets in any form are usually well liked1 this relish may be put up for the variety it offers4 ,,beet ,,relish #a qt4 cooked beets1 chopped #a c4 horseradish root1 grated #a c4 vinegar #a ,tb4 salt #a_/b c4 sugar #a tsp4 cinnamon #a tsp4 cloves ,cook the beets in the usual way4 ,when they are tender1 remove the skins and chop quite fine4 ,add the grated horseradish to the beets4 ,to the vinegar1 add the salt1 sugar1 and spices and heat to the boiling point4 ,pour this mixture over the vegetable mixture1 pack all into hot sterilized jars1 seal1 cool1 and store4 #ajc4 ,,chilli ,,sauce4--,chilli sauce is a well-known relish in which ripe tomatoes1 red or green peppers1 and onions are combined with spices and vinegar4 ,although not so many vegetables are used in this relish as in those which precede1 it merits a place among the canned foods prepared for future use4 ,,chilli ,,sauce #b qt4 medium-sized ripe tomatoes #b red or green peppers1 finely chopped #b onions1 finely chopped #b c4 vinegar #a_/b c4 sugar #a ,tb4 salt #a tsp4 ground cloves #b tsp4 ground cinnamon #b tsp4 celery salt ,blanch the tomatoes in boiling water until the skins loosen4 ,then remove the skins and stem ends1 chop the tomatoes1 and put them into a preserving kettle with the chopped peppers and chopped onions4 ,heat gradually to the boiling point1 add the vinegar1 sugar1 salt1 and spices1 and cook slowly until the mixture is quite thick4 ,this will require from #b to #c hours4 ,then put the hot sauce into sterilized bottles or jars1 seal1 allow them to cool1 and store4 #ajd4 ,,green-,,tomato ,,pickle4--,a pleasing relish may be made from green tomatoes after the frost has come in the fall and tomatoes on the vines will not mature4 ,,green-,,tomato ,,pickle #c qt4 green tomatoes1 sliced #b qt4 onions1 sliced #a qt4 vinegar #a pt4 water #a ,tb4 salt #a-a_/b lb4 brown sugar #b ,tb4 cinnamon #b tsp4 cloves #b tsp4 allspice #c ,tb4 celery salt #a ,tb4 mustard seed ,select firm green tomatoes1 wash them1 and slice them4 ,peel the onions1 and slice them into slices of the same thickness as the tomatoes1 about #a_/d inch being perhaps the most desirable4 ,mix the tomatoes and onions1 sprinkle them generously with salt1 and allow them to stand for #bd hours4 ,at the end of this time1 pour off any excess liquid2 then pour a small quantity of fresh water over them1 and drain this off1 also4 ,to the vinegar and water1 add the salt1 sugar1 and spices4 ,heat this mixture to the boiling point1 pour it over the mixture of tomatoes and onions1 and put into jars4 ,seal the jars while hot1 allow them to cool1 and then store4 #aje4 ,,ripe-,,tomato ,,pickle4--,ripe tomatoes form the basis of another relish known as ripe-tomato pickle4 ,like other relishes in which tomatoes are used1 this relish is very satisfactory for meals in which pickles or relishes may be served4 ,,ripe-,,tomato ,,pickle #b qt4 ripe tomatoes #b bunches celery #c red sweet peppers #c medium-sized onions #a qt4 vinegar #a ,tb4 salt #a c4 sugar #a ,tb4 mustard seed #a ,tb4 ground cloves #a ,tb4 ground cinnamon ,blanch the tomatoes until the skins loosen1 and then peel them4 ,remove the stem ends1 and cut the tomatoes into quite large pieces4 ,chop the celery1 peppers1 and onions coarsely4 ,cook together until they are almost tender4 ,pour off the water4 ,mix all the vegetables together1 and pack them into a sterilized stone jar4 ,to the vinegar1 add the salt1 sugar and spices4 ,boil and pour this mixture over the vegetables in the stone jar1 cover1 and allow this to stand at least #b weeks before using4 #ajf4 ,,tomato ,,catsup4--,as a condiment to be served with meats1 oysters1 fish1 baked beans1 and other foods high in protein1 catsup finds considerable use4 ,this relish1 which is also called catchup and ketchup1 may be made from both vegetables and fruits1 but that made from tomatoes seems to be the most desirable to the majority4 ,,tomato ,,catsup #a_/b bu4 ripe tomatoes #a_/b c4 salt #a lb4 brown sugar #b qt4 vinegar #a ,tb4 ground cinnamon #a tsp4 ,cayenne pepper #b ,tb4 celery salt #b tsp4 ground cloves ,remove the skins from the tomatoes by blanching and cut out the stem ends4 ,then slice the tomatoes1 put them into a preserving kettle over the fire1 cook them until they are soft1 and force them through a sieve to remove the seeds4 ,return the pulp to the preserving kettle1 add the salt1 sugar1 vinegar1 and spices1 and cook the mixture until it is reduced at least half in quantity4 ,pour into sterilized bottles1 seal1 cool1 and store4 #ajg4 ,,grape ,,catsup4--,perhaps the best-known catsup made from fruit is grape catsup4 ,its uses are practically the same as those of tomato catsup1 and it is made in much the same way4 ,,grape ,,catsup #d qt4 ,concord grapes #c c4 vinegar #a lb4 brown sugar #b ,tb4 cinnamon #a tsp4 cloves #a tsp4 allspice ,put the grapes to cook with the vinegar4 ,when they have cooked soft enough1 press through a sieve to remove the seeds and skins4 ,add the sugar and spices1 and cook until the mixture is rather thick4 ,stir constantly to prevent scorching4 ,pour into sterilized bottles1 seal1 cool1 and store4 #ajh4 ,,pickled ,,watermelon ,,rind4--,an unusual1 though highly satisfactory1 relish may be made from the rind of melons4 ,the accompanying recipe is for pickled watermelon rind1 but if desired muskmelon rind may be substituted4 ,in either case1 only the white part of the rind should be used4 ,,pickled ,,watermelon ,,rind #d qt4 watermelon rind cut into strips or cubes #a oz4 stick cinnamon #a ,tb4 cloves #a c4 water #c lb4 sugar #a qt4 vinegar ,prepare the rind by cutting off the green skin and all the pink flesh on the inside4 ,cut this rind into strips #a inch wide and #a inch thick1 and then into cubes1 if desired4 ,cook in water until the rind may be easily pierced with a fork4 ,add the spices1 water1 and sugar to the vinegar1 and boil until it becomes sirupy4 ,add to this sirup the cooked watermelon rind and bring to the boiling point4 ,then pack into sterilized jars1 seal1 cool1 and store4 #aji4 ,,crab-,,apple ,,relish4--,among the fruits1 crab apples lend themselves best to the making of relish4 ,by the addition of oranges1 raisins1 and spices1 as in this recipe1 crab-apple relish is made very desirable and agreeable to the taste4 ,,crab-,,apple ,,relish #d qt4 crab apples #c c4 vinegar #d oranges #d lb4 brown sugar #b lb4 ,sultana raisins #a ,tb4 powdered cinnamon #a tsp4 cloves #a tsp4 allspice ,wash the crab apples1 remove the cores1 and cut the apples into small pieces4 ,put them into a preserving kettle1 add the vinegar1 the oranges1 peeled and sliced1 the sugar1 the raisins1 and the spices4 ,cook all slowly until the apples are soft4 ,pour into sterilized jars or glasses1 seal1 cool1 and store4 99 99 99 99 99 ,,jelly ,,making1 ,,preserving1 ,,and ,,pickling ,,examination ,,questions 7#a7 7a7 ,give three reasons why the making and use of jelly has value4 7b7 ,when are pickles permissible in the diet8 7#b7 ,what is necessary for the making of good jelly8 7#c7 ,mention some important points to consider in selecting fruit for jelly making4 7#d7 7a7 ,what is pectin8 7b7 ,why are ripe fruits not so satisfactory for jelly making as partly green ones8 7#e7 ,give the test for pectin4 7#f7 ,how may jelly be made from fruit juices that do not contain pectin8 7#g7 ,give the best method of extracting fruit juice for jelly4 7#h7 ,what material is best for jelly bags8 ,why8 7#i7 ,what is the general proportion of sugar and juice for making3 7a7 jelly from very sour fruits8 7b7 jelly from slightly sour fruits8 7#aj7 ,give the method for making jelly by the mean-boiling method4 7#aa7 ,what is meant by3 7a7 short boiling8 7b7 long boiling8 7#ab7 ,give two tests for determining when jelly has cooked sufficiently4 7#ac7 7a7 ,how should glasses be prepared before filling them with jelly8 7b7 ,how are glasses closed for storing8 7#ad7 7a7 ,what are preserves8 7b7 ,what kind of fruits should be selected for preserves8 7#ae7 ,describe the best method of making preserves4 7#af7 ,how do conserves differ from preserves8 7#ag7 ,how do marmalades differ from conserves8 7#ah7 ,describe jam4 7#ai7 ,how does fruit butter differ from jams8 7#bj7 ,what are3 7a7 pickles8 7b7 relishes8 99 99 99 99 99 ,,confections 99 99 99 99 99 ,,nature ,,and ,,composition ,,nature ,,of ,,confections #a4 ,,confections are such sweetmeats as candy and similar articles1 which have for their foundation sugar1 sirup1 honey1 and the like4 ,as is well known1 the most important variety of confection is candy1 and this is the one that is usually meant when the term confections is mentioned4 ,confections1 however1 are not so limited as might be imagined upon first thought1 for many delicious dishes whose main ingredient is nuts1 fruits1 coconut1 or pop corn are also placed in this class4 ,to be sure1 most of these contain sweetening material of some sort in greater or smaller quantities4 ,therefore1 in its broadest sense1 confections may be regarded as preparations having for their chief ingredient sugar or substances containing it1 such as molasses1 honey1 etc41 usually mixed with other food materials1 such as nuts1 fruits1 chocolate1 starches1 and fats1 to give them body and consistency1 and flavored and colored in any desired way4 #b4 ,the making of confections1 and of candy in particular1 is both a useful and a delightful pastime that can be indulged in even by those who are only slightly skilled4 ,in fact1 with a certain amount of knowledge of the methods used and a little practice1 surprising results can be obtained by the amateur candy maker4 ,then1 too1 it is a comparatively simple matter to copy the confectioner's work4 ,a considerable variety of candies can often be made from a simple foundation material if a little originality or ingenuity is applied4 ,since it is an easy matter to prepare foods of this kind and since they can be made at home more cheaply and of more tasty and wholesome materials1 it is a decided advantage to make them rather than buy them1 particularly if they are used extensively in the home4 ,however1 not so much fear need be felt now as formerly with regard to commercially made candies1 for much has been done in recent years to compel the use of wholesome materials in candies1 especially the cheaper ones that children are apt to buy4 ,the pure-food laws require that no such adulterants as are not food materials and no harmful flavorings1 colorings1 nor alcoholic beverages be used in making confections4 ,as can well be understood1 this is a valuable protection4 ,consequently1 at the present time1 the harm1 if any1 resulting from eating candy comes from either the excessive or the wrong use of it4 #c4 ,the taste for confections of all kinds is one that is acquired1 and it is often developed to harmful extremes4 ,therefore1 these foods1 like most others1 should be indulged in only in moderation4 ,they will then prove not only valuable1 but entirely unharmful4 ,the greatest precaution that should be observed in their use is in giving them to children4 ,very young children should not have candy at all1 it being much too concentrated for digestive organs that are used to handling only diluted food materials4 ,as they grow older and their diet begins to include more foods1 a small quantity of wholesome sweets will not be harmful if it is given at meal time4 ,adults with normal digestion may eat a reasonable amount of candy and other confections without injury4 #d4 ,to assist in the making of confections in the home1 the principles of candy making1 as well as those which must be understood for the making of such other foods as are commonly called confections1 are given in this ,section4 ,in addition1 there are included explicit directions for the making of simple candies and confections and of some of the varieties that are more difficult to make4 ,the various operations are not hard to perform1 and good results may be expected if each step is carried out as directed4 ,the operations requiring skill and dexterity1 such as the coating of bonbons and chocolates1 must be repeated several times if results that approach those of the professional confectioner are to be attained4 ,still1 surprisingly good results may be obtained the first time the work is done if directions are followed explicitly4 ,,composition ,,of ,,confections #e4 ,,carbohydrate ,,in ,,confections4--,so far as their composition is concerned1 confections are largely carbohydrate in the form of sugar4 ,this food material may be one of several different varieties4 ,as is well understood1 the high percentage of carbohydrate1 which in some cases may be very close to #ajj per cent41 greatly increases the food value of this variety of foods4 ,where the percentage is very high1 the candies are necessarily hard1 for all or nearly all the moisture is driven off in the making4 ,in this case1 as in other foods1 the more water there is present1 the more reduced is the total food value4 #f4 ,,fat ,,in ,,confections4--,to a certain extent1 fat is found in these high-carbohydrate foods4 ,it is supplied largely by the use of milk1 condensed milk1 cream1 butter or butter substitutes1 nuts1 and chocolate4 ,while these materials are usually added to produce a certain flavor or consistency1 they form at the same time an ingredient that greatly increases the food value of the finished product4 #g4 ,,protein ,,in ,,confections4--,protein is not found extensively in confections unless nuts1 chocolate1 milk1 or other foods containing it are used in their preparation4 ,but1 even then1 sweets are usually eaten in such small quantities that the protein in them does not figure to any great extent1 so that1 at best1 confections are not considered as a source of protein at any time4 ,however1 chocolate-coated nuts1 as will readily be seen1 are a rather high-protein food4 #h4 ,,mineral ,,salts ,,in ,,confections4--,refined sugar does not contain mineral salts1 so that unless other ingredients containing this food substance are added1 no mineral salts will be present in confections4 ,it is true that some of the ingredients used1 such as milk1 fruits1 nuts1 molasses1 honey1 maple sirup1 etc41 contain certain minerals2 but just as confections are not taken as a source of protein1 so they are not characterized by the minerals in them4 99 99 99 99 99 ,,confection ,,making ,,ingredients ,,used ,,in ,,confections ,,foundation ,,materials #i4 ,,sugar4--,the most important ingredient used in the making of confections is sugar4 ,it is therefore well that the nature of this ingredient be thoroughly understood4 ,its chief commercial varieties are cane sugar and beet sugar1 both of which produce the same results in cookery operations4 ,when sugar is mentioned as an ingredient1 plain granulated sugar is meant unless it is otherwise stated4 ,whether this is cane or beet sugar makes no difference4 ,the fineness and the color of sugar are due to its refinement and the manufacturing processes through which it is put1 and these are indicated by various terms and trade names1 such as granulated1 pulverized1 and soft sugars4 ,the grading of granulated sugar is based on the size of its crystals1 this sugar coming in three qualities4 ,the coarsest is known as coarse granulated2 the next finer1 as standard granulated2 and the finest1 as fine granulated4 ,there is also a fourth grade known as fancy fine1 or extra-fine1 granulated1 and often called fruit1 or berry1 sugar4 #aj4 ,so far as candy is concerned1 the coarseness of the sugar does not make a great deal of difference1 although the finer sugars are perhaps a little better because they dissolve more quickly in the liquid and are a trifle less likely to crystallize after cooking4 ,when sugar is to be used without cooking1 however1 its fineness makes a decided difference4 ,sugars finer than granulated are known as pulverized sugars and are made by grinding granulated sugar in a mill that crushes the crystals4 ,these pulverized sugars are known on the market as coarse powdered1 standard powdered1 and ,,xxxx powdered1 the last being the one that should always be purchased for the making of confectionery where the use of uncooked sugar is required4 ,one of the chief characteristics of sugars of this kind is that they lump to a great extent1 the finer the sugar the larger and harder being the lumps4 ,before sugar that has become lumpy can be used1 it must be reduced to its original condition by crushing the lumps with a rolling pin and then sifting the sugar through a fine wire sieve4 ,as explained in ,cakes1 ,cookies1 and ,puddings1 ,part #a1 sugars of this kind are not suitable for cooking purposes1 such as the preparation of cooked icings1 etc4 ,these are made from granulated or other coarse sugar1 while the uncooked ones are made from ,,xxxx1 or confectioners'1 sugar1 as it is sometimes called4 ,then1 too1 fine sugars cost more than do the granulated sugars1 so it is well to remember that nothing is gained by their use4 #aa4 ,the third variety of sugars1 which are known as soft sugars1 are purchased by the retail dealer by number4 ,there are fifteen grades of this sugar1 ranging from #a to #ae1 and the number indicates the color of the sugar4 ,no4 #a is practically white1 while ,no4 #ae is very dark1 and the intervening numbers vary in color between these two shades4 ,the lightness of the color indicates the amount of refinement the sugars have had4 ,the dark-brown sugars are stronger in flavor and indicate less refinement than the light ones4 ,when brown sugar is required for any purpose1 it is usually advisable to use one of the lighter shades1 because they are more agreeable in taste than the very dark ones4 #ab4 ,,molasses4--,the liquid that remains after most of the sugar has been refined out of the cane juice is known as molasses4 ,the juice from beets does not produce molasses2 therefore1 all of the molasses found on the market is the product of cane juice4 ,a molasses known as sorghum molasses is made by boiling the sap of sorghum1 which is a stout cereal grass1 but this variety is seldom found on the general market1 it being used locally where it is manufactured4 ,the dark color and the characteristic flavor of molasses are due to the foreign materials that remain in the juice after the removal of the sugar4 ,molasses is not so sweet as sugar1 but it is much used as an ingredient in the making of many delicious confections4 ,as in the case of soft sugars1 the lighter the molasses is in color1 the more agreeable is the flavor of the confections made from it4 #ac4 ,,glucose4--,another substance much used in the making of confections is glucose4 ,it is usually manufactured from the starch of corn and is put on the market under various trade names1 but generally it is called corn sirup4 ,many persons have long considered glucose a harmful food1 but this belief has been proved untrue4 ,glucose has come to be absolutely necessary in some candy making in order to produce certain results4 ,the glucose that the confectioners use is a heavier1 stickier substance than the sirups that can be purchased for table use or for cooking1 but these do very well for most candy-making purposes4 ,however1 none of the glucose preparations are so sweet as sugar1 maple sirup1 or honey4 #ad4 ,glucose will not crystallize nor make a creamy substance2 neither will it permit any substance that contains more than a very little of it to become creamy4 ,a creamy candy containing a small amount of it will remain soft longer than that made without it2 also1 it will cream without danger of the formation of large crystals4 ,because of these characteristics1 which are responsible for its use in candy making1 a mixture containing glucose will not go to sugar4 ,taffy-like confections and clear candies contain a large proportion of glucose1 while any that are intended to be creamy1 such as bonbons and the centers for chocolates1 have only a small amount1 if any1 glucose in them4 #ae4 ,,maple ,,sirup ,,and ,,maple ,,sugar4--,maple sirup and maple sugar1 because of their pleasing flavor1 are used extensively for candy making4 ,maple sirup is1 of course1 the basis for maple sugar1 for by boiling the sirup to evaporate the water and then stirring it1 maple sugar results4 ,when the sirup is used for candy making1 it must be boiled1 but it seldom requires any liquid other than that which it already contains4 ,on the other hand1 maple sugar requires liquid in some form1 for it must first be dissolved in a liquid and then boiled with it4 #af4 ,,honey4--,honey that has been pressed from the comb and is in the form of a heavy sirup is used in the making of various confections4 ,it provides a delightful flavor much different from that of sugar1 and when it is cooked it acts in much the same way as glucose4 ,,flavorings #ag4 ,,kinds ,,of ,,flavorings4--,flavorings are very important in the making of confections1 for it is on them that much of the appetizing effect of these foods depends4 ,in fact1 unless good flavorings are secured and then used discreetly1 tasty results cannot be expected4 ,the flavorings used in candy making are in reality divided into two classes--natural and artificial4 #ah4 ,,natural ,,flavorings4--,under the head of natural flavorings come those which are made from the fruit or the plant that produces the desired flavor4 ,they are known as oils and extracts4 #ai4 ,the oils are obtained by pressing out the natural flavoring substance from the material containing it4 ,they are usually very strong1 so that only a little is needed to flavor a comparatively large quantity of food4 ,peppermint1 wintergreen1 and cinnamon are the oils that are used the most4 #bj4 ,,extracts are prepared by using alcohol to extract the flavoring substances from certain materials4 ,the alcohol acts as a preservative1 so that the finished extract nearly always contains a high percentage of this material4 ,vanilla and such flavorings as lemon and orange are examples of extracts that are usually made in this way4 ,a few companies manufacture a product in which glycerine instead of alcohol is used as the preservative4 ,flavorings so prepared are in the form of a thick1 sirupy substance rather than a liquid and are usually sold in a tube4 #ba4 ,,artificial ,,flavorings4--,flavorings classified as artificial flavorings are of two kinds3 those having for their basis substances extracted from coal tar and those prepared by various chemical combinations4 ,they are also known as synthetic flavors4 ,with regard to both healthfulness and taste1 they are not so desirable as the natural flavorings4 #bb4 ,,adulteration ,,of ,,flavorings4--,as it is a common practice to adulterate flavorings1 every manufacturer of these materials is obliged to state on the label of each bottle or tube of flavoring just what its contents consist of4 ,therefore1 when the purchase is made1 the label should be carefully examined4 ,without doubt1 vanilla is adulterated more often than any other flavoring1 a pure extract of vanilla being seldom found4 ,the beans from which the flavor is extracted are very expensive1 so the ,tonka bean and other cheaper flavoring substances are often resorted to in the making of this flavoring4 ,however1 when large amounts of such things are used1 the price of the extract should be less than that charged for the pure extract of the vanilla bean4 ,many chefs and professional cooks overcome this difficulty by purchasing the vanilla beans and using them for flavoring purposes by soaking or cooking small pieces of them in the material that is to be flavored or grinding the bean in a mortar and using it in the ground form4 ,,colorings #bc4 ,,colorings are used in the making of confections1 candy in particular1 for two purposes3 to make them attractive and to indicate certain flavors4 ,for instance1 candies flavored with wintergreen are usually colored pink1 while those containing peppermint are colored pale green or are left white4 ,strawberry and rose flavors are also colored pink2 orange and lemon1 their respective shades of yellow2 violet1 lavender2 and pistachio and almond1 green4 #bd4 ,the substances used for coloring confections are of two general classes3 vegetable and mineral1 or chemical4 ,the vegetable colorings1 like the natural flavorings1 are considered to be the most healthful ones4 ,some of the chemical colorings are derivatives of coal tar1 just as are the coal-tar flavorings4 ,cochineal1 a red color extracted from the bodies of cochineal insects1 is a coloring matter much used in the preparation of confections4 ,these coloring materials may be purchased in several forms4 ,the ones most commonly used come in the form of liquid or paste1 but frequently colorings are to be had in powder or tablet form4 #be4 ,discretion must always be observed in the use of colorings4 ,because of their concentration1 they must be greatly diluted and used in only very small amounts4 ,as is well known1 pale colors in candies are always more attractive than deep ones4 ,then1 too1 when candies contain much color1 most persons are likely to consider them harmful to eat4 ,to get the best results1 only a little coloring should be added at a time1 and each amount added should be mixed in thoroughly4 ,then the danger of getting too much coloring will be avoided4 ,it should be remembered1 however1 that if colored candies are kept for any length of time or are exposed to the light1 they will fade to a certain extent2 consequently1 these may be colored a little more deeply than those which are to be used at once4 ,,acids #bf4 ,to prevent the creaming or the crystallizing of such candy as taffy1 an acid of some kind is generally used with the cane sugar in the making of this variety of confection4 ,the acid1 upon being boiled with the sugar1 changes a part of the cane sugar to invert sugar1 and as this does not crystallize1 the candy will not become sugary4 ,a similar effect is obtained by adding glucose in sufficient amounts2 since it does not crystallize1 the cane sugar is prevented from becoming sugary4 #bg4 ,the acids most commonly used for this purpose are cream of tartar1 acetic acid1 vinegar1 which has acetic acid for its basis1 and lemon juice1 which has citric acid for its basis4 ,with each pound of sugar1 it will be necessary to use #a_/h teaspoonful of cream of tartar1 #a or #b drops of acetic acid1 or #a tablespoonful of vinegar or lemon juice in order to prevent crystallization4 ,lemon juice and vinegar are much more likely to flavor the candy than are cream of tartar and acetic acid4 ,often1 if a fine-grained creamy candy is desired1 a small amount of one of these acids is used4 ,even in small quantities1 they will prevent the coarse-grained crystallization that is the natural result of the cooking and stirring of the cane sugar when nothing is done to prevent it4 ,,food ,,materials #bh4 ,in addition to the ingredients already mentioned1 there are a number of materials that may be used in the making of candy to provide food value and at the same time give variety and improve the flavor and appearance of the candy4 ,chief among these materials are coconut1 cocoa1 chocolate1 nuts1 candied and dried fruits1 milk1 cream1 butter1 etc4 ,their value in candy depends on their use1 so it is well to understand their nature and the methods of using them4 #bi4 ,,coconut4--,either shredded or ground coconut is often used in candy to give it flavor or variety4 ,coconut for this purpose may be secured in a number of forms4 ,a coconut itself may be purchased1 cracked open to remove the flesh1 and then prepared either by grating it or by grinding it4 ,this will be found to be very delicious and preferable to any other kind4 ,however1 if it is not desired to prepare the coconut in the home1 this material may be purchased shredded in boxes or in cans4 ,that which comes in boxes is usually somewhat dry and is often found to be quite hard4 ,the canned varieties remain soft1 since the shredded coconut is mixed with the milk of the coconut1 but these have the disadvantage of not keeping very well4 ,any coconut that becomes too dry for use may be softened by steaming it4 #cj4 ,,cocoa ,,and ,,chocolate4--,in the making of confections1 cocoa and chocolate are used extensively for both flavoring and coating4 ,either of them may be used for flavoring purposes1 but chocolate is always preferable1 because it has a richer1 deeper flavor than cocoa4 ,bitter chocolate should be used in preference to any kind of sweet chocolate4 ,when it is to be cooked with candy for flavoring1 it may be added to the other ingredients in pieces and allowed to melt during the cooking4 ,it is often used without cooking1 however1 as when it is added to material that is to be used as centers for bonbons or opera creams4 ,in such an event1 it is first melted over steam or hot water and then worked into the candy4 #ca4 ,when desired for coating1 chocolate that is sweetened is usually employed1 although many persons are fond of creams that have a bitter coating4 ,sometimes a bitter-sweet coating1 that is1 a slightly sweetened chocolate1 is used1 and for most purposes a coating of this kind is preferred4 ,such chocolate must usually be purchased from a store where confectioner's supplies are sold or from a candy-making establishment4 ,milk chocolate and very sweet coatings may also be purchased for coating1 but the eating chocolate that is sold in bars will not produce satisfactory results1 and so should never be used for coating purposes4 #cb4 ,,candied ,,and ,,dried ,,fruits4--,many varieties of candied or crystallized fruits and flowers find a place in the making of confections4 ,sometimes they are used as an ingredient1 while other times they are added to bonbons and chocolates merely for decorative purposes4 ,again1 they are often used in boxes of fancy candies that are packed to sell at some special event or to give away4 ,they are somewhat expensive to purchase1 but if they are properly used they add such an appetizing touch and produce such gratifying and delightful results that the expenditure for them is well justified4 ,many of these may be prepared in the home with a certain degree of satisfaction4 #cc4 ,the two candied fruits most frequently used are candied pineapple and candied cherries1 but1 in addition to these candied apricots1 peaches1 pears1 limes1 lemons1 and oranges are often found in the market4 ,cherries preserved in maraschino wine and creme de menthe add attractive touches of color to candies and make delicious confections when coated with bonbon cream or chocolate4 #cd4 ,crystallized violets1 rose petals1 and mint leaves are used frequently in the preparation of confections4 ,they are added merely for decoration and make very attractive candies4 ,they can usually be purchased in confectionery stores4 #ce4 ,several varieties of dried fruits1 chief among which are dates1 figs1 and raisins1 are useful in the making of confections4 ,they have the advantage of not requiring complicated manipulation1 and at the same time they lend themselves to a number of delicious confections that may often be eaten by persons who cannot eat anything so rich as candy4 ,children can usually partake of confections made of these fruits without harm when candy would disagree with them4 #cf4 ,,nuts4--,nuts of various kinds probably have more extensive use in the making of confections than any other class of foods4 ,in fact1 there are few kinds of candy that cannot be much improved by the addition of nuts4 ,halves of such nuts as ,english walnuts and pecans are frequently used by being pressed into the outside of bonbons and chocolates4 ,then1 too1 pieces of various kinds of nuts are used with a filling for coated candies4 ,such nuts as almonds1 filberts1 walnuts1 and peanuts are often covered singly or in clusters with the same chocolate coating that is used to coat creams4 ,pistachio nuts1 which are light green in color1 are either chopped or used in halves on chocolates or bonbons4 #cg4 ,when nuts are not desired whole for confections1 they should never be put through a food chopper2 rather1 they should always be broken up by being cut or chopped with a knife4 ,the simplest way in which to cut them is to spread the nuts in a single layer on a board and then with a sharp knife press down on them1 having one hand on the back of the knife near the point and the other on the handle and rocking the knife back and forth across the nuts until they are as fine as desired4 ,they may also be chopped in a chopping bowl or cut one at a time with a small1 sharp knife4 #ch4 ,salted nuts1 while not a confection in the true sense of the word1 are closely related to confections1 since they are used for the same purpose4 ,for this reason1 it seems advisable to give the methods of preparing them in connection with the preparation of confections4 #ci4 ,,pop ,,corn4--,an excellent confection and one that always appeals to children may be made from pop corn4 ,this variety of ,indian corn has small kernels with or without sharp points4 ,to prepare it for confections2 the kernels1 or grains1 are removed from the ears and then exposed to heat in a corn popper or a covered pan4 ,when they become sufficiently hot1 they pop1 or explode2 that is1 they rupture their yellow coat and turn inside out4 ,the popped kernels may be eaten in this form by merely being salted or they may be treated with various sugar preparations in the ways explained later4 #dj4 ,,milk1 ,,cream1 ,,and ,,butter4--,milk is extensively used in the making of candy1 both to obtain a certain flavor and to secure a particular consistency4 ,skim milk may be used for this purpose1 but the richer the milk1 the better will be the flavor of the finished candy4 ,cream1 of course1 makes the most delicious candy1 but as it is usually expensive1 it greatly increases the cost of the confection4 ,butter may be used with milk to obtain a result similar to that secured by the use of cream4 ,if skim milk is used1 butter should by all means be added1 for it greatly improves the flavor of the candy4 ,in any recipe requiring milk1 condensed or evaporated milk may be substituted with very satisfactory results4 ,these milks may be diluted as much as is desired4 ,besides providing flavor1 milk1 cream1 and butter add food value to the confections in which they are used4 ,most of this is in the form of fat1 a food substance that is not supplied by any other ingredients1 except perhaps chocolate and nuts4 ,they are therefore particularly valuable and should always be used properly in order that the most good may be derived from them4 #da4 ,the chief problem in the use of milk is to keep it from curding and1 if curding takes place1 to prevent the curds from settling and burning during the boiling4 ,when maple sirup1 molasses1 or other substances that are liable to curdle milk are to be cooked with the milk1 a little soda should be added or1 if possible1 the milk should be heated well before it is put in4 ,when it can be done1 the milk should be cooked with the sugar before the ingredients likely to make it curdle are added4 ,in case the milk does curdle1 the mixture should be treated at once1 or the result will be very unsatisfactory4 ,the best plan consists in beating the mixture rapidly with a rotary egg beater in order to break up the curds as fine as possible1 and then stirring it frequently during the boiling to keep the milk from settling and burning4 ,as this stirring is a disadvantage in the making of candy1 every precaution should be taken to prevent the curding of the milk4 ,,equipment ,,for ,,confection ,,making #db4 ,the utensils for candy making are few in number and simple in nature4 ,as with all of the more elaborate foods1 the fancy candies require slightly more unusual equipment1 and even for the more ordinary kinds it is possible to buy convenient utensils that will make results a little more certain4 ,but1 as illustrated in ,fig4 #a1 which shows the general equipment for confection making1 practically all the utensils required are to be found in every kitchen4 ,illustration3 ,,fig4 #a #dc4 ,to boil the confectionery ingredients1 a saucepan or a kettle is required4 ,this may be made of copper or aluminum or of any of the various types of enamelware that are used for cooking utensils4 ,one important requirement is that the surface of the pan be perfectly smooth4 ,a pan that has become rough from usage or an enamelware pan that is chipped should not be used for the boiling of candy4 ,the size of the utensil to use depends on the kind and the amount of the mixture to be boiled4 ,a sugar-and-water mixture does not require a pan much larger in size than is necessary to hold the mixture itself1 for it does not expand much in boiling4 ,however1 a mixture containing milk1 condensed milk1 cream1 or butter should be cooked in a pan much larger than is needed for the same quantity of sugar and water1 for such a mixture expands greatly and is liable to boil over4 ,the necessary size of the pan to be used should be overestimated rather than underestimated4 ,in the cooking of candy1 just as in the cooking of other foods1 the surface exposed to the heat and the depth of the material to be cooked affect the rapidity of cooking and evaporation4 ,consequently1 if rapid evaporation and quick cooking are desired1 a pan that is broad and comparatively shallow should be used1 rather than one that is narrow and deep4 #dd4 ,measuring cups and spoons1 a spoon for stirring1 and a knife are1 of course1 essential in making confections4 ,then1 too1 it is often convenient to have a metal spatula and a wooden spoon or spatula4 ,when these utensils are made of wood1 they are light in weight and consequently excellent for stirring and beating4 ,if egg whites are used in the preparation of a confection1 an egg whip is needed4 ,when candy must be poured into a pan to harden1 any variety of pan may be used1 but generally one having square corners is the most satisfactory4 ,then if the candy is cut into squares1 none of it will be wasted in the cutting4 #de4 ,a thermometer that registers as high as #cjj or #djj degrees ,fahrenheit is a valuable asset in candy making when recipes giving the temperature to which the boiling must be carried are followed4 ,a degree of accuracy can be obtained in this way by the inexperienced candy maker that cannot be matched with the usual tests4 ,a small thermometer may be used1 but the larger the thermometer1 the easier will it be to determine the degrees on the mercury column4 ,a new thermometer should always be tested to determine its accuracy4 ,to do this1 stand the thermometer in a small vessel of warm water1 place the vessel over a flame1 and allow the water to boil4 ,if the thermometer does not register #bab degrees at boiling1 the number of degrees more or less must be taken into account whenever the thermometer is used4 ,for instance1 if the thermometer registers #bjh degrees at boiling and a recipe requires candy to be boiled to #bch degrees1 it will be necessary to boil the candy to #bcd degrees because the thermometer registers #d degrees lower than it should4 #df4 ,the double boiler also finds a place in candy making4 ,for melting chocolate1 coating for bonbons1 or fondant for reception wafers1 a utensil of this kind is necessary4 ,one that will answer the purpose very well may be improvised by putting a smaller pan into a larger one containing water4 ,in using one of this kind1 however1 an effort should be made to have the pans exactly suited to each other in size2 otherwise1 the water in the lower pan will be liable to splash into the pan containing the material that is being heated4 ,for the coating of bonbons1 a coating fork1 which is merely a thin wire twisted to make a handle with a loop at one end1 is the most convenient utensil to use4 ,however1 this is not satisfactory for coating with chocolate1 a different method being required for this material4 #dg4 ,a number of candies1 such as fondant1 bonbon creams1 and cream centers for chocolates1 can be made much more satisfactorily if1 after they are boiled1 they are poured on a flat surface to cool4 ,such treatment permits them to cool as quickly as possible in a comparatively thin layer and thus helps to prevent crystallization4 ,when only a small amount of candy is to be made1 a large platter1 which is the easiest utensil to procure1 produces fairly good results4 ,for larger amounts1 as1 for instance1 when candy is being made to sell1 some more convenient arrangement must be made4 ,the most satisfactory thing that has been found for cooling purposes is a marble slab such as is found on an old-fashioned table or dresser4 ,if one of these is not available1 and the kitchen or pastry table has a vitrolite or other heavy top resembling porcelain1 this will make a very good substitute4 #dh4 ,to prevent the hot candy from running off after it is poured on a slab or any similar flat surface1 a device of some kind should be provided4 ,a very satisfactory one consists of four metal bars about #c_/d to #a inch in width and thickness and as long as desired to fit the slab1 but usually about #ah inches in length4 ,they may be procured from a factory where steel and iron work is done1 or they may be purchased from firms selling candy-making supplies4 ,these bars are merely placed on top of the slab or flat surface with the corners carefully fitted and the candy is then poured in the space between the bars4 ,when it is desired to pour out fudge1 caramels1 and similar candies to harden before cutting1 the metal bars may be fitted together and then placed on the slab in such a way as to be most convenient4 ,fudge1 however1 may be cooled satisfactorily in the pan in which it is cooked if the cooling is done very rapidly4 #di4 ,a satisfactory cooling slab may be improvised by fastening four pieces of wood together so as to fit the outside edge of the slab and extend an inch or more above the surface4 ,if such a device is used1 plaster of ,paris should be poured around the edge of the slab to fill any space between the wood and the slab4 ,in using a slab or similar surface for purposes of this kind1 a point that should be remembered is that a part of it should never be greased1 but should be reserved for the cooling of fondant and certain kinds of center creams1 which require only a moistened surface4 #ej4 ,many of the candies that are turned out on a flat surface must be worked to make them creamy4 ,for this purpose1 nothing is quite so satisfactory as a putty knife or a wallpaper scraper4 ,if a platter is used1 a putty knife is preferable1 for it has a narrower blade than a wallpaper scraper2 but where candy is made in quantity and a large slab is used1 the larger scraper does the work better4 ,for use with a platter1 a spoon is perhaps the best utensil when a putty knife is not in supply4 #ea4 ,scales are valuable in candy making because they permit exact measurements to be made4 ,however1 they are not an actual necessity1 for almost all recipes give the ingredients by measure1 and even if this is not done1 they may be purchased in the desired weight or transposed into equivalent measure4 ,scales1 of course1 are required if it is desired to weigh out candy in small amounts or in boxes after it is made4 #eb4 ,waxed paper is a valuable addition to candy-making supplies1 there being many occasions for its use4 ,for instance1 caramels and certain other candies must be wrapped and waxed paper is the most suitable kind for this purpose4 ,then1 too1 chocolate-coated candies and bonbons must be placed on a smooth surface to which they will not stick4 ,waxed paper is largely used for this purpose1 although candy makers often prefer white oilcloth1 because its surface is ideal and it can be cleansed and used repeatedly4 ,often a candy- or cracker-box lining that has been pressed smooth with a warm iron may be utilized4 ,for such purposes1 as when reception wafers are to be dropped1 it is necessary that the surface of the paper used be absolutely unwrinkled4 99 99 99 99 99 ,,procedure ,,in ,,confection ,,making ,,cooking ,,the ,,mixture #ec4 ,,weather ,,conditions4--,if uniformly good results are desired in candy making1 certain points that determine the success or failure of many candies1 although seemingly unimportant1 must be observed4 ,among these1 weather conditions form such a large factor that they cannot be disregarded4 ,a cool1 clear day1 when the atmosphere is fairly dry1 is the ideal time for the making of all kinds of candies4 ,warm weather is not favorable1 because the candy does not cool rapidly enough after being cooked4 ,damp weather is very bad for the making of such candies as the creamy ones that are made with egg white and that are desired to be as soft as possible and still in condition to handle4 ,in view of these facts1 candy should be made preferably on days when the weather is favorable if the element of uncertainty1 so far as results are concerned1 would be eliminated4 #ed4 ,,combining ,,the ,,sugar ,,and ,,liquid4--,the proportion of liquid and sugar to use in making candy varies to some extent with the kind of ingredients used and with the quantity of candy being made4 ,in the making of quantities up to several pounds1 the usual proportion is one-third as much liquid as sugar1 but with larger amounts of sugar the quantity of liquid may be slightly decreased4 ,with the quantities decided on1 mix the sugar and liquid and put them over the fire to boil4 ,stir at first to prevent the sugar from settling and burning1 continuing the stirring either constantly or at intervals until the boiling begins4 ,at this point1 discontinue the stirring if possible4 ,mixtures that do not contain milk usually require no further stirring1 and many times stirring is unnecessary even in those which do contain milk2 but whenever any stirring is required1 as little as possible should be done4 ,the rule that applies in this connection is that the sugar should be entirely dissolved before the boiling begins and that all unnecessary agitation should then cease4 #ee4 ,,boiling ,,the ,,mixture4--,when the mixture begins to boil1 wash down the sides of the kettle with a small cloth wet with clean water4 ,this treatment should not be omitted if especially nice candy is desired1 for it removes all undissolved sugar and helps to prevent crystallization later4 ,in case merely sugar and water make up the ingredients1 a cover may be placed on the kettle2 then the steam that is retained will keep any sirup that may splash on the sides from crystallizing4 ,this cannot be done1 however1 with mixtures containing milk and butter1 for they will in all probability boil over4 #ef4 ,the boiling of candy should be carried on quickly1 for slow boiling often proves a disadvantage4 ,a sugar-and-water mixture may1 of course1 be boiled more rapidly than any other kind1 because there is not the danger of its boiling over nor of burning before the water is evaporated that there is with a mixture containing material that may settle and burn4 ,it should be remembered that candy does not begin to burn until the water has entirely evaporated4 #eg4 ,the length of time candy should boil is also a matter to which attention should be given4 ,this depends somewhat on the kind that is being made1 but largely on the rapidity with which the boiling is carried on4 ,thus1 to time the boiling of candy is the most uncertain way of determining when the boiling has continued long enough4 ,the inaccuracy of measurement1 the size and shape of the pan1 and the rate of speed in boiling cause a variation in the time required4 ,consequently1 it would be rather difficult for the same person to get identical conditions twice and much more difficult for two persons to produce the same results4 #eh4 ,,testing ,,candy4--,since accurate results cannot be obtained by timing the boiling of candy1 other tests must be found that will be reliable4 ,as has already been stated1 a thermometer is perhaps the most accurate means that can be adopted for this purpose4 ,however1 if one is not available1 the testing of a small quantity of the hot mixture by cooling it in cold water will be found to be fairly accurate4 ,ice water is not necessary nor particularly desirable for this kind of testing4 ,in fact1 water just as it comes from the faucet is the best1 as it is quickly obtained and its temperature will not vary greatly except in very hot or very cold weather4 ,of course1 to make an extremely accurate test of this kind1 it would be necessary always to have the water at the same temperature1 a condition that can be determined only by testing the temperature1 but such accuracy is not usually required4 ,if the thermometer is used1 all that need be done is to insert it into the candy and allow it to remain there until the temperature is registered4 ,in case it does not reach the right temperature the first time1 keep the mixture boiling until it registers the temperature that is decided on as the correct one4 #ei4 ,to test the mixture by the water method1 allow it to boil almost long enough to be done1 and then try it at close intervals when it is nearing the end of the boiling4 ,dip a little of the sirup into a spoon and drop it slowly into a cup containing a little water4 ,not much sirup is needed for the test1 a few drops being sufficient4 ,gather the drops together with the tips of the fingers and judge from the ball that forms whether the candy has boiled sufficiently or not4 ,if the ball is not of the right consistency1 boil the candy a little longer1 and test again4 ,be sure1 however1 to get fresh water for each test4 ,when the candy is nearing the final test1 and it is thought that the mixture has boiled enough1 remove the pan from the heat while the test is being made so that the boiling will not be continued too long4 #fj4 ,to assist in making the tests for candy properly1 ,table ,i is given4 ,this table shows both the water test and the corresponding temperature test for the representative variety of the leading classes of candies4 ,in each one of these classes there are1 of course1 a number of varieties which may cause a slight variation in some of the tests1 but on the whole these tests are uniform and can be relied on for practically all candies4 ,,table ,i ,,tests ,,for ,,representative ,,classes ,,of ,,candy ,classes ,water ,test ,temperature ,test ,degrees ,fahrenheit ,center ,cream444444,soft ball #bcd to #bcf ,fudge4444444444444,firm ball #bch to #bdj ,caramels4444444444,hard ball #bdf to #bdh ,taffies4444444444,brittle ball #bef to #bfj ,when candy is cooked long enough to form a soft ball1 it can just be gathered together and held in the fingers4 ,if it is held for any length of time1 the warmth of the fingers softens it greatly and causes it to lose its form4 ,this test is used for candies1 such as soft-center cream4 ,it will be found that when candy boiled to this degree is finished1 it can scarcely be handled4 ,the firm ball is the stage just following the soft ball4 ,it will keep its shape when held in the fingers for some time4 ,this is the test for fudge1 bonbon creams1 and similar candies that are creamed and are expected to be hard and dry enough to handle when they are finished4 ,to form a hard ball1 candy must be cooked longer than for the firm ball4 ,at this stage1 the ball that is formed may be rolled in the finger tips4 ,it is not so hard1 however1 that an impression cannot be made in it with the fingers4 ,it is the test for caramels1 soft butter scotch1 sea foam1 and many other candies4 ,a brittle ball is the result of any temperature beyond #bef degrees up to the point where the sugar would begin to burn4 ,it is hard enough to make a sound when struck against the side of the cup or to crack when an attempt is made to break it4 ,this is the test that is made for taffy and other hard candies4 ,,pouring ,,and ,,cooling ,,the ,,mixture #fa4 ,after the testing of the mixture proves that it is boiled sufficiently1 there are several procedures that may be followed4 ,the one to adopt depends on the kind of candy that is being made1 but every candy that is cooked should be cooled by one of the following methods4 #fb4 ,the first treatment consists in pouring the mixture at once from the pan to be finished without cooling1 as1 for instance1 caramels and butter scotch1 which are poured at once into a buttered pan to be cooled and cut2 or1 the hot sirup may be poured upon beaten egg whites1 as in the case of sea foam or penuchie4 ,in the making of either of these kinds1 the sirup may be allowed to drip as completely as possible from the pan without injury to the finished product4 #fc4 ,the second method by which the mixture is cooled calls for cooling the sirup in the pan in which it was cooked1 as1 for instance1 in the case of fudge4 ,when this is done1 the pan should be carried from the stove to the place where the mixture is to be cooled with as little agitation as possible4 ,also1 during the cooling1 it should not be disturbed in any way4 ,stirring it even a little is apt to start crystallization and the candy will then be grainy instead of creamy4 #fd4 ,in the third form of treatment1 the sirup is poured out and then cooled before it is stirred to make it creamy1 as in opera creams or bonbon creams4 ,to accomplish this1 the pan should be tipped quickly and all its contents turned out at once4 ,it should not be allowed to drip even a few drops1 for this dripping starts the crystallization4 ,candies that contain milk or butter1 or sticky materials1 such as taffies1 should always be poured on a buttered surface4 ,those which are cooked with water but are to be creamed should be poured on a surface moistened with cold water4 #fe4 ,when candy mixtures are cooled before being completed1 the cooling should be carried to the point where no heat is felt when the candy is touched4 ,to test it1 the backs of the fingers should be laid lightly on the surface of the candy1 as they will not be so likely to stick as the moist tips on the palm side4 ,it should be remembered that the surface must not be disturbed in the testing1 as this is also apt to bring about crystallization4 ,every precaution should be taken to prevent even the smallest amount of crystallization4 ,any crystals that may have formed can be easily detected when the stirring is begun by the scraping that can be felt by the spoon or paddle used4 ,if a little crystallization has taken place before the candy has cooled completely1 it being easily seen in the clear sirup1 the mixture should be cooled still further1 for nothing is gained by stirring it at once4 ,a point that should always be kept in mind in the cooling of candy is that it should be cooled as quickly as possible4 ,however1 a refrigerator should not be used for cooling1 for the warm mixture raises the temperature of the refrigerator and wastes the ice and at the same time the moist atmosphere does not bring about the best results4 ,as has already been learned1 a platter or a slab is very satisfactory4 ,if either of these is used1 it should be as cold as possible when the sirup is poured on it4 ,cold weather1 of course1 simplifies this matter greatly1 but if no better way is afforded1 the utensil used should be cooled with cold water4 ,,finishing ,,candies #ff4 ,the treatment through which candy mixtures are put after being cooled varies with the kind of candy being made4 ,some mixtures1 as fudge1 are beaten until creamy in the pan in which they are cooked4 ,others are worked on a platter or a slab with the proper kind of utensil4 ,these are usually treated in a rather elaborate way1 being often coated with bonbon cream or with chocolate4 ,still others1 such as taffy1 are pulled until light in color and then cut into small pieces with a pair of scissors4 ,again1 certain candies1 after being poured into a pan1 are allowed to become hard and then cut into squares or broken into pieces4 ,usually candies made in the home are served without being wrapped1 but when certain varieties are to be packed1 it is advisable to wrap them4 ,directions for finishing confections in these different ways are here given4 #fg4 ,,marking ,,and ,,cutting ,,candies4--,much of the success of certain candies depends on their treatment after being cooled4 ,those which must be beaten in the pan until they are creamy should be beaten just as long as possible4 ,then1 if the surface is not smooth when they are poured out1 pat it out with the palm of the hand after the candy has hardened a little4 ,as soon as it has hardened sufficiently to remain as it is marked and not run together1 mark it in pieces of the desired size1 using for this purpose a thin1 sharp knife4 ,be careful to have the lines straight and the pieces even in size4 ,generally1 candy that is treated in this manner is cut into squares1 although it may be cut into other shapes if desired4 #fh4 ,,coating ,,candies ,,with ,,bonbon ,,cream4--,when especially nice candy is desired for a special occasion1 it is often made into small pieces and then coated with bonbon cream4 ,a large number of the centers to be coated should be made up before the coating is begun4 ,in fact1 if it is possible1 all the centers should be made first and then the coating can proceed without interruption4 ,the cream to be used for coating may be flavored or colored in any desirable way4 ,any flavoring or coloring that is to be used1 however1 should be added while the cream is melting4 #fi4 ,to coat with bonbon cream1 put the cream in a double boiler without any water and allow it to melt with as little stirring as possible4 ,it is best to use a small double boiler for this purpose and not to melt too much of the cream at one time1 as it is apt to become grainy if it is used too long for dipping4 ,when it has melted to the extent that the coating will not be too thick after it has cooled1 the dipping of the candies may begin4 ,as soon as it is found that no more centers can be dipped in the cream1 melt some fresh cream for the remaining centers1 but do not add it to that which has been used before4 ,instead1 use the first up as closely as possible and then drop the remainder by spoonfuls on waxed paper4 ,with all of it used1 wash and dry the inner pan of the double boiler and start again with a fresh lot of the cream4 #gj4 ,to coat the centers1 drop one at a time into the melted cream and turn over with a coating fork or an ordinary table fork4 ,when the surface is entirely covered1 lift out of the cream with the fork and allow any superfluous coating to drip off4 ,then drop the coated bonbons on waxed paper1 to cool4 ,while this work may prove a little difficult at first1 it can be done with dexterity after a little practice4 ,if an effort is made to have the centers uniform in size and shape1 the finished candies will have the same appearance4 ,while the cream is soft1 tiny pieces of candied fruit or nuts may be pressed into the coating to decorate the bonbons4 #ga4 ,,coating ,,with ,,chocolate4--,candies coated with chocolate are always desirable2 so it is well for any one who aspires toward confection making to become proficient in this phase of the work4 ,the centers should1 of course1 be prepared first and put in a convenient place on the table where the coating is to be done4 ,they may be made in any desired size and shape4 ,if it is possible to secure a regular coating chocolate1 this should be obtained1 for it produces better results than does a chocolate that can be prepared4 ,however1 unless one lives in a place where confectioner's supplies are on sale1 it is almost impossible to purchase a chocolate of this kind4 ,in such an event1 a substitute that will prove very satisfactory for candy to be eaten in the home and not to be sold may be made as follows3 ,,coating ,,chocolate #d oz4 milk chocolate #b oz4 bitter chocolate #a_/b oz4 paraffin ,to prepare the chocolate1 put all the ingredients in a double boiler and allow them to melt1 being careful that not a single drop of water nor other foreign substance falls into the mixture4 ,do not cover the boiler1 for then the steam will condense on the inside of the cover and fall into the chocolate4 ,as this will spoil the chocolate so that it cannot be used for coating1 the pan in which the chocolate is melted should always be allowed to remain open4 ,the paraffin used helps to harden the chocolate after it is put on the centers2 this is a particular advantage at any time1 but especially when chocolates are made in warm weather4 #gb4 ,when the chocolate ,,has ,,completely ,,melted1 dip some of it into a small bowl or other dish or utensil having a round bottom and keep the rest over the heat so that it will not harden4 ,with a spoon1 beat that which is put into the bowl until it is cool enough to permit the fingers being put into it4 ,then work it with the fingers until all the heat is out of it and it begins to thicken4 ,it may be tested at this point by putting one of the centers into it4 ,if it is found to be too thin1 it will run off the candy and make large1 flat edges on the bottom4 ,in such an event1 work it and cool it a little more4 ,when it is of the proper thickness1 put the centers in1 one at a time1 and1 as shown in ,fig4 #b1 cover them completely with the chocolate and place them on waxed paper or white oilcloth to harden4 ,as they harden1 it will be found that they will gradually grow dull4 ,no attempt whatever should be made to pick up these candies until they are entirely cold4 ,this process is sometimes considered objectionable because of the use of the bare hands1 but chocolate coating cannot be so successfully done in any other way as with the fingers4 ,therefore1 any aversion to this method should be overcome if good results are desired4 ,illustration3 ,,fig4 #b #gc4 ,when the chocolate begins to harden in the bowl and consequently is difficult to work with1 add more of the hot chocolate from the double boiler to it4 ,it will be necessary1 however1 to beat the chocolate and work it with the fingers each time some is added1 for otherwise the coating will not be desirable4 ,so as to overcome the necessity of doing this often1 a fairly large amount may be cooled and worked at one time4 ,care should be taken to cover each center completely or its quality will deteriorate upon standing4 ,with conditions right1 the centers of chocolates and bonbons should soften and improve for a short time after being made1 but chocolate-coated candies will keep longer than bonbons1 as the coating does not deteriorate4 ,illustration3 ,,fig4 #c ,illustration3 ,,fig4 #d #gd4 ,,wrapping ,,candies4--,such candies as caramels1 certain kinds of taffies1 and even chocolates are often wrapped in waxed paper1 especially if they are to be packed in boxes4 ,when this is to be done1 cut the paper into pieces of the proper size and then wrap each piece separately4 ,the best way to prepare the paper is to fold several sheets until they are the desired size and then1 as in ,fig4 #c1 cut them with a sharp knife4 ,if a pair of scissors is used for this purpose1 they are apt to slip and cut the paper crooked4 ,the method of wrapping depends on the candy itself4 ,caramels are wrapped in square pieces whose ends are folded in neatly1 as in ,fig4 #d1 while taffy in the form of kisses is rolled in the paper and the ends are twisted to fasten the wrapping4 99 99 99 99 99 ,,varieties ,,of ,,confections ,,and ,,their ,,preparation ,,taffies ,,and ,,similar ,,candies ,,nature ,,of ,,taffies #ge4 ,,taffy is probably one of the simplest candies that can be made4 ,indeed1 if candy of this kind is boiled long enough1 it is almost impossible to have unsatisfactory results4 ,taffies are usually made from white sugar1 but a variety of flavors may be obtained by the use of different ingredients and flavors4 ,for instance1 molasses is used for some taffies1 maple sirup for others1 and brown sugar for others1 and all of these offer an opportunity for variety4 ,then1 again1 taffy made from white sugar may be varied by means of many delightful colors and flavors4 ,melted chocolate or cocoa also makes a delightful chocolate-flavored taffy4 ,recipes for all of these varieties are here given1 together with a number of recipes for closely related confections1 such as butter scotch1 glac nuts and fruits1 peanut brittle1 and nut bars4 #gf4 ,,methods ,,of ,,treating ,,taffy4--,taffy may be poured out in a pan1 allowed to become entirely cold1 and then broken into irregular pieces for serving1 or it may be pulled and then cut in small pieces with a pair of scissors4 ,if it is to be pulled1 it should be poured from the pan in which it is cooked into flat pans or plates and set aside to cool4 ,as soon as it is cool enough to handle1 it may be taken from the pans and pulled4 ,it will be found that the edges will cool and harden first4 ,these should be pulled toward the center and folded so that they will warm against the center and form a new edge4 ,if this is done two or three times during the cooling1 the candy will cool evenly and be ready to take up into the hands4 ,the pulling may then begin at once4 ,if it has been cooked enough1 it will not stick to the hands during the pulling4 ,it is usually wise1 however1 to take the precaution of dusting the hands with corn starch before starting to pull the candy4 ,grease should never be used for this purpose4 ,when taffy is made in quantities1 the work of pulling it is greatly lessened by stretching it over a large hook fastened securely to a wall4 ,,recipes ,,for ,,taffy #gg4 ,,vanilla ,,taffy4--,the taffy explained in the accompanying recipe is flavored with vanilla and when pulled is white in color4 ,however1 it may be made in different colors and flavors by merely substituting the desired flavor for the vanilla and using the coloring preferred4 ,this recipe may also be used for chocolate taffy by adding melted chocolate just before the taffy has finished boiling4 ,,vanilla ,,taffy #d c4 sugar #a_/d tsp4 cream of tartar #a ,tb4 vinegar #a c4 boiling water #b ,tb4 butter #a tsp4 vanilla ,to the sugar1 add the cream of tartar1 vinegar1 and boiling water4 ,place over the fire and boil until it will form a brittle ball when tested in cold water or will register at least #bfj degrees on a thermometer4 ,just before the boiling is completed1 add the butter4 ,remove from the fire1 add the vanilla1 pour in a shallow layer in a buttered pan or plate4 ,cool and pull4 ,when the taffy has been pulled until it is perfectly white and is hard enough to retain its shape1 twist it into a long1 thin rope and cut with a pair of scissors into inch lengths4 #gh4 ,,butter ,,taffy4--,another variety of taffy flavored with vanilla is the one given in the accompanying recipe4 ,it is called butter taffy because butter is used in a rather large amount for flavoring4 ,it will be noted1 also1 that brown sugar and corn sirup are two of the ingredients4 ,these1 with the butter1 give the taffy a very delightful flavor4 ,,butter ,,taffy #b c4 light-brown sugar #a c4 white sugar #a_/b c4 corn sirup #a ,tb4 vinegar #c_/d c4 boiling water #a_/d butter #a tsp4 vanilla ,mix all the ingredients except the butter and vanilla4 ,place over the fire and boil until a brittle ball will form in cold water or a temperature of #bfj degrees is reached4 ,just before the boiling has been completed1 add the butter4 ,remove from the fire1 add the vanilla1 and pour in a thin layer into greased pans or plates4 ,cool1 pull1 and cut4 #gi4 ,,molasses ,,taffy4--,of all the taffies1 that made with molasses is nearly always the favorite4 ,a light cane molasses that is not very strong in flavor is the preferred kind for this candy4 ,when cut into round flat pieces and wrapped in waxed paper1 molasses taffy appeals to both old and young4 ,,molasses ,,taffy #b c4 light cane molasses #a c4 sugar #b ,tb4 vinegar #a_/b c4 boiling water #b ,tb4 butter ,mix all the ingredients except the butter4 ,cook until a brittle ball will form or a temperature of #bfd degrees is reached on the thermometer4 ,add the butter just before the boiling is completed4 ,remove from the fire1 pour into greased pans or plates1 and allow it to become cool enough to handle4 ,then pull and cut4 #hj4 ,,chewing ,,taffy4--,a taffy that is hard enough not to be sticky and still soft enough to chew easily is often desired4 ,chewing taffy1 which is explained in the accompanying recipe1 is a candy of this kind4 ,after being pulled1 it may be cut as other taffy is cut or it may be piled in a mass and chopped into pieces4 ,,chewing ,,taffy #a_/b ,tb4 unflavored gelatine #b c4 sugar #a-a_/b c4 corn sirup #a-a_/d c4 milk #b ,tb4 butter ,vanilla and lemon ,put the gelatine to soak in a few tablespoonfuls of cold water4 ,cook the sugar1 sirup1 and milk until the mixture will form a hard ball that may be dented with the fingers or it reaches a temperature of #beb degrees4 ,stir the mixture gently to prevent burning4 ,remove from the fire and add the butter4 ,take the gelatine from the water1 squeeze it as dry as possible1 and add it to the hot mixture1 stirring until it is entirely dissolved4 ,pour on a greased surface1 cool1 and pull until it is a light-cream color4 ,while pulling1 flavor with vanilla and a few drops of lemon4 ,stretch into a long thin rope and cut into inch lengths or pile in a mass and chop into pieces4 #ha4 ,,butter ,,scotch4--,closely related to taffies so far as ingredients are concerned is candy known as butter scotch4 ,this variety1 however1 is not pulled as are the taffies1 but is allowed to become cool and then marked in squares which are broken apart when the candy is entirely cold4 ,,butter ,,scotch #b c4 white sugar #b c4 brown sugar #a_/d c4 corn sirup #a ,tb4 vinegar #a_/d tsp4 cream of tartar #a_/d c4 butter #a tsp4 lemon extract ,mix all the ingredients except the butter and the lemon extract4 ,boil until a hard ball will form or #bef degrees register on the thermometer4 ,just before the boiling is completed1 add the butter1 and when the mixture has been removed from the fire1 add the lemon extract4 ,pour into a greased pan1 and before it has entirely cooled1 cut into squares with a knife4 ,when cold and desired for serving1 remove from the pan and break the squares apart4 ,if desired1 candy of this kind may be allowed to become entirely cold without cutting and then broken into irregular pieces just before being served4 #hb4 ,,marshmallows ,,coated ,,with ,,butter ,,scotch4--,a delightful confection may be made by covering marshmallows with hot butter scotch4 ,to accomplish this1 drop the marshmallows with a coating fork or an ordinary table fork into hot butter scotch that has just finished cooking4 ,remove them quickly1 but see that the marshmallows are entirely covered4 ,drop on a buttered pan or plate and set aside to cool4 #hc4 ,,glac ,,nuts ,,and ,,fruits4--,nuts and fruits covered with a clear1 hard candy are known as glac nuts and fruits4 ,these are a very delightful confection1 and can easily be made if the accompanying directions are carefully followed4 ,nuts of any variety may be used for this purpose1 and such nuts as almonds need not be blanched4 ,candied cherries1 candied pineapple1 pressed figs1 dates1 and raisins are the fruits that are usually glacd4 ,confections of this kind should be eaten while fresh or kept in a closed receptacle in a dry place4 ,,glac ,,nuts ,,and ,,fruits ,fruits and nuts #b c4 granulated sugar #a_/h tsp4 cream of tartar #c_/d c4 water #a tsp4 vanilla ,prepare the nuts by shelling them and1 if necessary1 roasting them1 and the fruits by cutting them into small strips or cubes4 ,mix the sugar and cream of tartar and add the water4 ,cook until it will form a very brittle ball in water1 will spin hair-like threads when drops of it fall from the spoon1 or registers #bij degrees on the thermometer4 ,remove from the fire and put in a convenient place for the dipping of the fruit and nuts4 ,drop these into the hot sirup1 one at a time1 with a coating fork or an ordinary table fork4 ,when entirely covered with the sirup1 remove and drop on greased plates or pans4 #hd4 ,,peanut ,,brittle4--,peanuts are often used in confection making and are very much liked by the majority of persons4 ,they come in two general varieties1 which may be roasted before use or used unroasted1 and it is well for the housewife to understand the difference between them4 ,one variety is the large1 oblong peanut generally sold at peanut stands and used for the salted peanuts sold in confectionery stores4 ,the other is the variety known as ,spanish peanuts1 which are small and round4 ,for some candies1 it is necessary that the peanuts be roasted and the skins removed1 while for others unroasted peanuts with the skins on are desirable4 ,to remove the skins from unroasted peanuts1 they must be blanched by immersing them in boiling water until the skins will slip off easily1 but in the case of roasted peanuts1 the skins may be removed without blanching4 #he4 ,peanut brittle is one of the candies in which peanuts are used4 ,as its name implies1 it is very thin and brittle and it usually contains a great many peanuts4 ,two recipes for candy of this kind are here given1 one requiring peanuts that are roasted and blanched and the other1 peanuts that are unroasted and not blanched4 ,,peanut ,,brittle ,,no4 #a #b c4 sugar #a_/b lb4 shelled1 roasted peanuts ,put the sugar in a saucepan without any water4 ,place it over a slow fire and allow it to melt gradually until a clear1 reddish-brown liquid is formed1 taking care not to allow it to burn4 ,have a pan greased and covered with a thick layer of a large variety of roasted peanuts4 ,pour the melted sugar over them and allow it to become hard4 ,then break into pieces and serve4 ,,peanut ,,brittle ,,no4 #b #c c4 sugar #a c4 corn sirup #a c4 water #a_/d c4 butter #a lb4 raw ,spanish peanuts #a tsp4 vanilla #a ,tb4 soda ,mix the sugar1 sirup1 and water and place it over the fire4 ,boil until a hard ball will form or a temperature of #bej degrees is reached on the thermometer4 ,add the butter and the peanuts without removing their brown skins4 ,allow to cook1 stirring all the time1 until the mixture begins to turn a light brown and the skins of the peanuts pop open1 showing that the peanuts are roasted4 ,remove from the fire1 add the vanilla and the soda and stir rapidly4 ,then pour the mixture1 which will become thick upon the addition of the soda1 on a flat1 greased surface4 ,a slab is better for this purpose than anything else1 but if this cannot be obtained a metal or other hard table top may be used4 ,when the candy begins to get stiff1 loosen it from the surface on which it was poured1 cut it into two pieces1 and turn each over2 or1 if it can be handled without cutting1 turn the entire piece over4 ,then stretch the candy until it is just as thin as possible1 beginning around the edge4 ,as it becomes colder1 stretch even thinner4 ,when entirely cool1 break into pieces and serve4 #hf4 ,,nut ,,bars4--,another excellent nut candy can be made by pouring a sirup made of sugar1 corn sirup1 and water over a thick layer of nuts4 ,such fruits as dates and figs or coconut1 or a combination of these1 may be used with the nuts1 if desired4 ,,nut ,,bars #b c4 sugar #c_/d c4 corn sirup #a_/d c4 water #a-a_/b c4 shelled nuts ,put the sugar1 sirup1 and water over the fire and stir until it boils4 ,cover and cook until a hard ball will form or a temperature of #bed or #bef degrees is reached4 ,spread the nuts on a buttered slab or pan1 and to them add fruit or coconut if it is desired to use either of these4 ,pour the hot sirup over this until it is about #a inch in thickness4 ,when sufficiently cool1 cut in pieces of any desirable size1 using a quick1 sliding motion of the knife and pressing down at the same time4 ,break into pieces when entirely cold and serve4 ,,caramels #hg4 ,,nature ,,of ,,caramels4--,caramels are included among the popular candies1 and they may be made in many varieties4 ,to plain vanilla caramels1 which are the simplest kind to make1 may be added any desirable color or flavor at the time they are removed from the fire4 ,to keep caramels from crystallizing after they are boiled1 glucose in some form must be used1 and the most convenient kind to secure is corn sirup4 ,then1 too1 caramels will cut more easily and will have less of a sticky consistency if a small piece of paraffin is boiled with the mixture4 ,the addition of this material or any wax that is not a food is contrary to the pure-food laws1 and such candy cannot be sold4 ,however1 paraffin is not harmful1 but is merely a substance that is not digested1 so that the small amount taken by eating candy in which it is used cannot possibly cause any injury4 #hh4 ,in the making of caramels1 it should be remembered that good results depend on boiling the mixture to just the right point4 ,if they are not boiled enough1 they will be too soft to retain their shape when cut1 and if they are cooked too long1 they will be brittle4 ,neither of these conditions is the proper consistency for caramels4 ,to be right1 they must be boiled until a temperature of #bdf to #bdh degrees is reached4 ,however1 chocolate caramels need not be boiled so long1 as the chocolate helps to harden them4 #hi4 ,,plain ,,caramels4--,the accompanying recipe for plain caramels may be made just as it is given1 or to it may be added any flavoring or coloring desired4 ,a pink color and strawberry flavor are very often found in caramels and are considered to be a delicious combination4 ,as will be noted1 white sugar is called for1 but if more of a caramel flavor is preferred1 brown sugar may be used instead of white4 ,maple sugar may also be used in candy of this kind4 ,nuts1 fruits1 or coconut1 or any mixture of these materials1 improves plain caramels wonderfully4 ,if they are used1 they should be stirred into the mixture at the time it is removed from the fire4 ,,plain ,,caramels #c c4 milk #c c4 sugar #a-a_/b c4 corn sirup ,the milk used for making caramels should be as rich as possible2 in fact1 if cream can be used1 the candy will be very much better4 ,add half of the milk to the sugar and sirup and put over the fire to cook4 ,allow this mixture to boil until a soft ball will form when dropped in water1 stirring when necessary to prevent burning4 ,then gradually add the remaining milk without stopping the boiling if possible4 ,cook again until a temperature of #bdh degrees will register on the thermometer or a fairly hard ball will form when tried in water4 ,in the water test1 the ball1 when thoroughly cold1 should have exactly the same consistency as the finished caramels4 ,toward the end of the boiling1 it is necessary to stir the mixture almost constantly to prevent it from burning4 ,when done1 pour it out on a buttered slab or some other flat surface and allow it to become cool4 ,then cut the candy into squares from #c_/d to #a inch in size1 cutting with a sliding pressure1 that is1 bearing down and away from you at the same time4 ,if the caramels are to be packed or kept for any length of time1 it is well to wrap them in waxed paper4 ,before attempting to use caramels1 however1 they should be allowed to stand overnight in a cool1 dry place1 but not in a refrigerator4 #ij4 ,,chocolate ,,caramels4--,when chocolate caramels are made1 the chocolate should be added just before the cooking is finished4 ,the amount of chocolate to be used may be varied to suit the taste1 but #b squares are usually considered sufficient for the quantities given in the accompanying recipe4 ,,chocolate ,,caramels #a c4 molasses or #a c4 maple sirup #a_/b c4 corn sirup #b c4 sugar #a pt4 milk #b ,tb4 butter #b sq4 chocolate ,pinch of salt #a tsp4 vanilla ,cook the molasses or maple sirup1 the corn sirup1 and the sugar with #a cupful of the milk until the mixture will form a soft ball in cold water4 ,then add the remainder of the milk and cook until the mixture is thick4 ,add the butter1 chocolate1 and salt1 and cook until a hard ball will form in cold water or a temperature of #bdh degrees is reached1 stirring constantly to prevent burning4 ,add the vanilla1 pour on a buttered surface1 cool1 cut1 and serve4 99 99 99 99 99 ,,cream ,,candies ,,natures ,,of ,,cream ,,candies #ia4 ,there are numerous varieties of cream candies1 some of which must be made with great care while others may be made quickly and easily4 ,for instance1 fudge1 penuchie1 divinity1 and sea foam are examples of cream candies that do not require long preparation1 but these must generally be used up quickly1 as they do not stay soft upon exposure to the air unless it is very moist4 ,on the other hand1 such cream candies as opera cream1 fondant1 center cream1 and orientals require both care and time in their preparation4 ,if these are properly looked after1 they may be kept for some time4 ,in fact1 it is necessary that some of them stand for several days before they can be made into the numerous varieties to which they lend themselves4 ,the main point to consider in the preparation of all cream candies is that crystallization of the sugar1 which is commonly called graining1 must be prevented if a creamy mixture is to be the result4 ,candies of this kind are not palatable unless they are soft and creamy4 ,however1 no difficulty will be experienced in preparing delicious cream candies if the principles of candy making previously given are applied4 ,,fudges ,,and ,,related ,,candies #ib4 ,,fudge ,,no4 #a4--,probably no other candy is so well known and so often made as fudge4 ,even persons little experienced in candy making have success with candy of this kind4 ,another advantage of fudge is that it can be made up quickly1 very little time being required in its preparation4 ,several varieties of fudge may be made1 the one given in the accompanying recipe being a chocolate fudge containing a small quantity of corn starch4 ,,fudge ,no4 #a #c c4 sugar #a-a_/d c4 milk #b ,tb4 butter ,pinch of salt #b sq4 chocolate #a ,tb4 corn starch #c ,tb4 water #a tsp4 vanilla ,mix the sugar1 milk1 butter1 and salt and boil until a very soft ball will form in water4 ,then add the chocolate and the corn starch1 which has been moistened with the cold water4 ,boil to a temperature of #bcf degrees or until a ball that will hold together well and may be handled is formed in cold water4 ,remove from the fire and allow the mixture to cool until there is practically no heat in it4 ,add the vanilla1 beat until thick1 pour into a buttered pan1 cut into squares1 and serve4 #ic4 ,,fudge ,,no4 #b4--;,a fudge containing corn sirup is liked by many persons4 ,it has a slightly different flavor from the other variety of fudge1 but is just as creamy if the directions are carefully followed4 ,,fudge ,no4 #b #c_/d c4 milk #b c4 sugar #a_/d c4 corn sirup #b ,tb4 butter ,pinch of salt #b sq4 chocolate #a tsp4 vanilla ,cook the milk1 sugar1 corn sirup1 butter1 and salt until the mixture will form a very soft ball when tried in water4 ,add the chocolate and cook again until a soft ball that can be handled will form or the thermometer registers #bcf degrees4 ,remove from the fire1 cool without stirring until entirely cold1 and then add the vanilla4 ,beat until creamy1 pour into buttered pans1 cut into squares1 and serve4 #id4 ,,two ,,layer ,,fudge4--,a very attractive as well as delicious fudge can be had by making it in two layers1 one white and one dark4 ,the dark layer contains chocolate while the white one is the same mixture1 with the exception of the chocolate4 ,the layers may be arranged with either the white or the dark layer on top1 as preferred4 ,,two-,,layer ,,fudge #d c4 sugar #a-a_/b c4 milk #f ,tb4 corn sirup #b ,tb4 butter ,pinch of salt #b sq4 chocolate #a tsp4 vanilla ,mix the sugar1 milk1 corn sirup1 butter1 and salt1 and cook until a very soft ball will form4 ,transfer half of the mixture to another pan and add to it the chocolate1 which has been melted4 ,boil each mixture until it tests #bch degrees with the thermometer or a soft ball that can be handled well will form in cold water4 ,upon removing it from the fire1 add the vanilla1 putting half into each mixture4 ,set aside to cool and when all the heat is gone1 beat one of the mixtures until it becomes creamy and pour it into a buttered pan4 ,then beat the other one and pour it over the first4 ,cut into squares and serve4 #ie4 ,,brown-,,sugar ,,fudge4--,fudge in which brown sugar is used for the largest part of the sweetening is explained in the accompanying recipe4 ,peanuts are added1 but if desired nuts of any other kind may be used4 ,,brown-,,sugar ,,fudge #b c4 brown sugar #a c4 white sugar #a c4 milk #a ,tb4 butter #a tsp4 vanilla #c_/d c4 chopped peanuts ,mix the sugar1 milk1 and butter and boil until a soft ball will form in cold water or a temperature of #bch degrees is reached on the thermometer4 ,remove from the fire1 add the vanilla1 and cool until the heat is out of the mixture4 ,beat1 and when the candy begins to grow creamy1 add the chopped nuts4 ,when sufficiently thick1 pour into a buttered pan1 cut1 and serve4 #if4 ,,maple ,,penuchie4--,almost any kind of maple candy finds favor with the majority of persons1 but maple penuchie is especially well liked4 ,nuts and coconut are used in it1 and these improve the flavor very much4 ,,maple ,,penuchie #c c4 maple sirup #a_/d tsp4 soda #a c4 milk ,few grains of salt #a tsp4 vanilla #a_/b c4 chopped nuts #a_/b c4 shredded coconut ,into the maple sirup1 stir the soda1 and add the milk and salt4 ,place over the fire and boil until a soft ball that can be easily handled will form in cold water or a temperature of #bch degrees is reached on the thermometer4 ,remove from the fire1 add the vanilla1 and allow the mixture to become entirely cold4 ,beat1 and when it begins to get thick1 add the nuts and coconut4 ,continue beating until the candy grows stiff but can be poured out4 ,pour in a buttered pan1 cut1 and serve4 #ig4 ,,divinity4--,an excellent confection known as divinity can be made with very little difficulty if the accompanying recipe is carefully followed4 ,nuts and raisins are used in this confection1 but if desired they may be omitted4 ,as divinity is dropped from a spoon on oiled paper1 care should be taken not to boil the mixture too long1 or it will be necessary to work very rapidly in order to drop all of it before it becomes too dry4 ,,divinity #a_/c c4 corn sirup #a_/b c4 water #b c4 sugar #a egg white #a tsp4 vanilla #a_/d c4 nuts #a_/d c4 raisins ,boil the sirup1 water1 and sugar together until a fairly hard ball will form in cold water or the mixture registers #bdj degrees on the thermometer1 which is a trifle harder than the fudge mixture4 ,beat the egg white until it is stiff but not dry4 ,over this pour the hot mixture a drop at a time until it can be added faster without cooking the egg white4 ,beat rapidly until all the sirup is added1 stir in the vanilla1 and when fairly stiff add the nuts and raisins4 ,continue beating until the mixture will stand alone1 and then drop by spoonfuls on oiled paper or a buttered surface4 ,when dry enough to handle1 divinity may be served4 #ih4 ,,sea ,,foam4--,another candy in which a cooked sirup is poured over beaten egg white is known as sea foam4 ,candies of this kind should be served at once1 for they are apt to become dry and hard if they are allowed to stand4 ,,sea ,,foam #b c4 light-brown sugar #a_/b c4 water ,pinch of salt #a egg white #a tsp4 vanilla ,boil the sugar1 water1 and salt until a fairly hard ball will form or the thermometer registers #bdj degrees4 ,beat the egg white stiff1 but not dry4 ,pour the hot sirup over the egg white1 a drop at a time at first1 and then as fast as possible without cooking the egg white4 ,add the vanilla and continue beating the mixture until it will stand alone4 ,drop by spoonfuls on a buttered surface or oiled paper4 ,when sufficiently dry1 remove from the surface and serve4 ,,fondant ,,and ,,related ,,creams #ii4 ,,nature ,,of ,,fondant4--,fondant is the foundation cream out of which bonbons and various other fancy candies are made4 ,it is also used for stuffing dates1 taking the place of the pit4 ,while it is not so desirable for the centers of chocolate creams as for most of the other candies for which it is used1 it can1 of course1 be coated with chocolate if desired4 ,some persons have an idea that fondant and related candies are difficult to make1 but if directions are followed carefully this will not be the case4 ,illustration3 ,,fig4 #e #ajj4 ,in the first place1 it should be remembered that the weather is an important factor in the success of candy of this kind4 ,a clear1 cold day should be selected1 for it is difficult to make fondant successfully on a warm or a damp day4 ,then1 too1 it is an excellent plan to make more than can be used at one time1 for no greater labor will be involved in the making of a large amount than a small amount and better results may be expected4 ,if the fondant material is cared for properly1 small quantities of it may be made up as desired4 ,therefore1 if convenient equipment is on hand for making candies of this type1 no less than #b-a_/b pounds should be made at one time4 ,five pounds is a preferable amount1 but1 if desired1 #aj pounds may be made up at one time1 although this amount is about as much as one person can handle and even this is somewhat difficult for some to work up4 ,illustration3 ,,fig4 #f ,a little ingenuity on the part of the person making up the fondant will result in many delightful bonbons4 ,candied fruits1 nuts1 coconut1 and numerous varieties of flavoring and coloring may be utilized very successfully with fondant4 ,it should be remembered1 however1 that bonbons do not keep fresh for more than a few days or a week at the most if they are exposed to the air4 ,if it is desired to keep them for any length of time1 they should be packed in a tin box1 but when stored in this way1 different colors should not be placed next to each other or they will mix4 #aja4 ,,fondant4--,as will be noted1 the accompanying recipe for fondant calls for #e pounds of sugar4 ,it is not necessary that all of the fondant be worked up at once4 ,indeed1 it is suggested that this amount be prepared and then stored so that the fondant may be used as needed4 ,if a smaller amount should be desired1 half of each ingredient may be used4 ,,fondant #e lb4 sugar #a qt4 water #f drops acetic acid or #a_/d tsp4 cream tartar ,mix the sugar1 water1 and acetic acid or cream of tartar4 ,place over the fire and1 as in ,fig4 #e1 stir until the sugar is dissolved4 ,just before the mixture begins to boil1 wash down the sides of the kettle with a wet cloth1 as shown in ,fig4 #f4 ,then place a lid over the kettle and cook until almost ready to test4 ,remove the cover and1 as in ,fig4 #g1 insert a thermometer1 which should register #bch degrees4 ,if the fondant is to be stored for some time1 it may be boiled to #bdj degrees1 but for general use a mixture that reaches a temperature of #bch degrees will be the most satisfactory4 ,if the water test is applied1 as in ,fig4 #h1 the mixture should form a firm ball that can be easily held in the fingers4 ,just before the boiling is completed1 cool a large platter or a slab and moisten it by wetting it with a damp cloth4 ,illustration3 ,,fig4 #g ,no time should intervene between the end of the boiling and the removal of the sirup from the stove1 for every second that the sirup is allowed to stand over the hot burner before it is poured out will raise the temperature4 ,pour quickly on the platter1 as in ,fig4 #i1 and do not allow it to drip4 ,if some sirup is left in the pan1 utilize it for something else1 rather than allow it to drop on the surface of the candy in the platter or slab4 ,it is at this point that crystallization begins1 and the fondant1 instead of being creamy1 will become grainy4 ,cool as quickly as possible1 so as to lessen the chances for crystallization to begin1 and do not disturb the sirup in any way during the cooling4 ,the best way in which to accomplish this is to put the platter in a cool place and make it perfectly level before the sirup is poured into it4 ,illustration3 ,,fig4 #h ,illustration3 ,,fig4 #i ,when the mixture has cooled to the extent that it no longer retains any heat1 it is ready to be stirred4 ,as already explained1 a putty knife or a wallpaper scraper is the most satisfactory utensil to use for this purpose1 especially if a large batch is being made4 ,however1 a small batch may be stirred very successfully with a case knife4 ,with whatever utensil is selected1 scrape the fondant up into a heap1 and then1 as in ,fig4 #aj1 start the working4 ,see that all parts are worked alike4 ,continue the operation1 occasionally scraping off the knife or the paddle used4 ,the first indication of the creaming stage will be a cloudy look in the mixture and a slight thinning of it1 so that the work will be easier for a few minutes4 ,it will then gradually begin to harden1 and when the end of the work is reached the hardening will progress rapidly4 ,at this stage1 try to get the mass together1 see that no loose fragments cling to the platter1 and pile all into a heap4 ,by the time the working is completed1 the candy will be rather hard and will look as if it can never be worked into a soft1 creamy candy4 ,it will become soft1 however1 by the proper treatment4 ,illustration3 ,,fig4 #aj ,illustration3 ,,fig4 #aa ,wring a clean towel or napkin out of cold water1 and1 as in ,fig4 #aa1 place it tightly over the mass of fondant and tuck it in securely around the edges4 ,allow the candy to stand for an hour in this way4 ,at the end of this time it will be sufficiently moist to work in any desired way4 ,with a knife or a scraper1 break it off into pieces of a size that can be handled well at one time and work each one of these soft by squeezing it in the manner shown in ,fig4 #ab4 ,when all of the pieces have been worked soft1 pack them into a bowl and continue working until all the fondant has been worked together and is soft4 ,over the top of the bowl1 as shown in ,fig4 #ac1 place a damp cloth and cover this with a plate or an earthen cover4 ,set away in some place where it will remain cool1 but will not become too moist1 until it is desired for further use4 ,illustration3 ,,fig4 #ab ,the four recipes that follow show how fondant can be made up into attractive as well as delicious confections4 ,they will doubtless give the housewife other ideas as to ways of preparing candies from this foundation material4 #ajb4 ,,bonbons4--,in a broad sense1 bonbons mean candy or confections in general1 but it is also the name of candies made out of colored and flavored fondant4 ,sometimes they are made small and dainty and are decorated with a nut meat or a piece of maraschino or candied cherry or candied pineapple4 ,again1 centers may be made that contain coconut1 nuts1 figs1 dates1 raisins1 etc41 and these then dipped in some of the fondant that has been colored1 flavored1 and melted4 ,illustration3 ,,fig4 #ac #ajc4 ,when bonbons are to be made1 remove fondant in pieces from the utensil in which it has been stored4 ,work it with the hands as it was worked when put away and add the desired coloring and flavoring at this time4 ,if simple bonbons are to be made1 form the colored and flavored fondant into tiny balls1 place them on oiled paper1 and press a nut or a piece of maraschino or candied cherry or candied pineapple on top4 #ajd4 ,to make more elaborate bonbons1 form1 as in ,fig4 #ad1 small round centers out of the fondant to which have been added such materials as dates1 figs1 raisins1 nuts1 or coconut1 or any combination of these4 ,only enough fondant should be used to make the other materials stick together4 ,then1 in a double boiler1 color1 flavor1 and melt some of the fondant and1 with a coating or other fork1 drop the centers into this melted cream4 ,when thoroughly coated1 remove1 and place on waxed paper4 ,while warm1 a piece of nut or candied fruit may be placed on the top of each one4 ,if it is desired not to use fondant in the centers1 the nuts or candied fruits themselves may be dipped into the melted bonbon cream and then placed on waxed paper to harden4 ,illustration3 ,,fig4 #ad ,illustration3 ,,fig4 #ae #aje4 ,,reception ,,wafers4--,thin wafers made of fondant are a confection much used at parties1 receptions1 and similar social gatherings4 ,one variety of these is colored pink and flavored with wintergreen1 while another is flavored with peppermint and not colored in any way4 ,other colors and flavors may also be made if desired1 but the usual kinds are the pink and white ones4 ,divide the mass of fondant to be used into two parts and color one of these a pale pink4 ,flavor the pink mass with wintergreen and the white one with peppermint4 ,put one of these in a double boiler and allow it to melt until it is soft enough to pour4 ,then1 as in ,fig4 #ae1 with a dessert spoon or a tablespoon1 drop the melted fondant on a smooth surface in sufficient amounts to make wafers about the size of a quarter4 ,drop quickly and as accurately as possible so that the wafers will be the same size and shape4 ,allow them to stand until cold and set4 ,sometimes it will be found that two wafers can be dropped from the same spoonful before the material becomes too cold to pour1 but usually it is necessary to dip a fresh spoonful for each wafer4 ,as the fondant hardens on the back of the spoon it should be scraped off and put back into the double boiler4 ,a comparatively small amount of fondant should be melted at one time in order to provide against its becoming sugary1 but if it shows any signs of this condition the double boiler should be emptied and thoroughly cleaned before more of the fondant is melted in it4 #ajf4 ,,rainbow ,,delight4--,an especially attractive candy that has fondant for its foundation is rainbow delight4 ,as may be inferred from its name1 candy of this kind is in several colors4 ,to make rainbow delight1 divide fondant into three parts4 ,flavor one with vanilla and to it add chopped nuts4 ,flavor the second with strawberry1 color it pink1 and1 if desired1 add shredded coconut4 ,to the third1 add melted bitter chocolate until it is as dark as preferred4 ,line a small bread pan or a box as smoothly as possible with waxed paper1 place the white fondant in the bottom1 and press it down into a layer4 ,over this put the chocolate fondant1 press this into a layer1 and on top of it place the pink candy4 ,after making the mass smooth and even1 allow it to remain where it will be cold until it is set4 ,then remove it from the pan or box by turning it out on a surface that has been slightly dusted with confectioner's sugar4 ,have coating chocolate melted and cover the surface of three sides of the candy with a thick layer of the chocolate4 ,if1 when the chocolate becomes dry and hard1 it seems a little thin1 give it a second coating4 ,when it is entirely cold1 turn the candy over and coat the remaining side4 ,to serve1 cut into slices and cut each slice into pieces4 #ajg4 ,,tutti-,,frutti ,,rolls4--,another very good candy that can be made from fondant is tutti-frutti roll4 ,secure nuts1 cherries1 candied pineapple1 and citron1 chop them fine1 and to them add shredded coconut4 ,work these in any quantity desired into the fondant until all are worked through evenly and then flavor with vanilla4 ,shape the mass into a roll and let it stand until it is well set4 ,then coat it with coating chocolate4 ,when it has become cold1 turn it over and coat the bottom4 ,to serve tutti-frutti roll1 cut it into slices4 #ajh4 ,,opera ,,cream4--,no more delicious cream candy can be made than that known as opera cream4 ,this may be colored and flavored in many different ways or made up in various forms4 ,when chocolate is added to it1 a better fudge than the ordinary kinds is the result4 ,sufficient time should be allowed for the making of opera cream1 for it is necessary that this candy stand for several hours before it is worked up4 ,,opera ,,cream #d c4 sugar #a_/h tsp4 cream of tartar #b ,tb4 corn sirup #a pt4 thin cream ,vanilla ,mix the sugar and the cream of tartar1 add the sirup and cream1 and cook over a hot fire4 ,watch closely to see whether the cream looks as if it might curd1 and if it does1 beat rapidly with a rotary beater4 ,do not stir after the boiling has begun unless it is necessary to keep the mixture from sticking to the pan4 ,boil until a very hard ball will form in water or until it registers #bdj degrees on the thermometer4 ,moisten a large1 flat platter or a marble slab1 pour the mixture on it1 and allow it to remain until it is entirely cool1 disturbing it in no way during this cooling4 ,when cool1 work up with a putty knife or a similar utensil in the same manner as for fondant until it becomes hard and creamy4 ,place all in a heap in the center of the slab or platter and cover closely with a damp cloth1 a clean towel being desirable for this purpose4 ,allow it to stand for about #b hours1 and then work it with the hands1 being careful to remove any lumps that it might contain4 ,the cream is now ready to be worked up in any desirable way4 ,divide it into small batches1 and then flavor and color it or work melted chocolate into it4 ,press it into a layer about #a inch thick in a shallow box lined with waxed paper or a pan that has been buttered1 cut it into squares1 and allow it to stand for a few hours4 ,then remove and serve4 #aji4 ,,center ,,cream4--,an excellent cream candy for the centers of chocolates is given in the accompanying recipe4 ,as molds are necessary in its preparation1 it is more difficult to make than fondant1 but success can be had with this as well as with other candies4 ,the cream used for these centers may be colored and flavored in any desirable way4 ,it is somewhat firm while being handled1 but will be found to soften after it has been made up and coated4 ,it can be handled better if it is made #c or #d days before it is desired for use4 ,as will be noted1 the recipe is given in a fairly large quantity1 for it is preferable to make a good-sized amount of the cream at a time2 but it need not all be used up at once4 ,,center ,,cream #h c4 sugar #b c4 glucose or corn sirup #c c4 water ,mix the sugar1 glucose or corn sirup1 and water and proceed in the same way as for fondant4 ,boil until the thermometer registers #bcd or #bcf degrees or a ball that is not quite so firm as for fondant will form in cold water4 ,pour on a moistened platter or slab to cool4 ,then cream in the same manner as for fondant1 but allow more time for this part of the work1 as the glucose does not cream rapidly4 ,just before it hardens1 pour it into a crock or a bowl1 place a damp cloth over the top of the bowl1 and put away for a couple of days4 #aaj4 ,the molds for shaping center creams are formed in a thick layer of corn starch by means of a device that may be bought from a candy-making supply house or made at home4 ,this device consists of a long strip with projections that may be pushed into the corn starch to make neatly shaped holes1 or molds4 ,these projections are spaced about #a inch apart1 so that the walls between the corn-starch molds will not fall down when the center-cream mixture is poured into them4 ,a long stick1 such as a ruler or a yardstick1 and either corks of different sizes or plaster of ,paris may be employed to make such a device4 ,if corks are to be used1 simply glue them to the stick1 spacing them about #a inch apart4 ,if plaster of ,paris is to be used1 fill small receptacles about the size and shape of chocolate creams with a thin mixture of plaster of ,paris and water and allow it to set4 ,when hard1 remove the plaster-of-,paris shapes and glue them to the stick1 spacing them the same distance as mentioned for the corks4 ,the home-made device will answer the same purpose as one that is bought1 and is much less expensive4 #aaa4 ,when it is desired to make up the creams1 sift corn starch into a pan to form a thick layer1 making it perfectly level on top with the straight edge of a knife4 ,then make depressions1 or molds1 in the corn starch by pressing into it the device just described4 ,make as many rows of molds as the space will permit1 but do not make them so close together as to weaken the walls between the molds4 ,melt some of the center cream in a double boiler1 color and flavor as desired1 and pour into the molds made in the corn starch4 ,allow the centers to remain until they become hard in the molds4 ,then pick them out1 blow off the corn starch1 and set aside until ready to coat4 ,continue making centers in this way until all the cream is used up1 resifting the corn starch and making new molds each time4 ,then coat with chocolate in the usual way4 #aab4 ,,orientals4--,delicious chocolate creams known as orientals can be made by the amateur if a little care is exercised4 ,it should be remembered1 however1 that these cannot be made successfully on a damp day and that it is somewhat difficult to make them in warm weather4 ,a clear1 cold day is required for satisfactory results4 ,unlike fondant1 these creams must be made up at once1 so it will be necessary to allow sufficient time not only for the cooking and creaming processes1 but also for the making and coating as well4 ,after being made up1 however1 they should be allowed to stand for #c or #d days1 as they1 like many other cream candies1 improve upon standing4 ,since these centers are very sweet1 a slightly bitter chocolate is the best kind with which to coat them4 ,confectioner's bitter-sweet chocolate will be found to be the most satisfactory1 but if this cannot be procured1 bitter chocolate may be mixed with sweet coating chocolate4 ,,orientals #e c4 granulated sugar #b c4 water #a tsp4 glycerine #f drops acetic acid #b egg whites ,vanilla ,put the sugar1 water1 and glycerine over the fire and stir until the sugar is dissolved4 ,wash down the sides of the kettle with a cloth1 and just as the mixture begins to boil1 add the acetic acid4 ,place a cover over the pan and allow the mixture to boil until a temperature of #bch degrees is reached on the thermometer or a firm ball that can be easily held in the fingers will form4 ,pour out on a slab or a platter to cool1 and when perfectly cool begin to work it as for fondant1 but first beat the egg whites until they are stiff4 ,as soon as the candy is collected into a mass1 pour the egg whites over it1 as shown in ,fig4 #af4 ,continue to work the candy until all of the egg white is worked in4 ,add the vanilla during this process4 ,if the mixture seems stiff and the eggs do not work in1 continue with a little patience1 for they will eventually combine with the candy4 ,because of the eggs1 oriental cream is whiter than bonbon cream1 and so it is a little difficult to tell just when it is beginning to get creamy4 ,however1 it softens a little as it begins to set1 just as fondant does4 ,at this point work slowly1 and as it hardens get it into a mass in the center of the slab4 ,when completely worked1 it will not be so hard as fondant4 ,make it up at once into small1 round centers1 and as they are made place them on pieces of oiled paper to become dry4 ,chopped nuts may be added to the filling if desired before it is made up4 ,as soon as it is possible to handle the centers1 coat them with chocolate in the usual way4 ,be careful to cover the entire surface with chocolate1 for otherwise the quality of the center will deteriorate4 ,a good plan is to wrap candies of this kind in waxed paper1 especially if they are to be packed in boxes1 for then they will not be so likely to crush4 ,illustration3 ,,fig4 #af #aac4 ,,uncooked ,,fondant4--,a fairly satisfactory substitute for fondant can be made by moistening confectioner's sugar with egg white or sweet cream4 ,a very fine sugar must be secured for this purpose or the candy will be granular1 and even then the result will not be so satisfactory as in the case of cooked fondant properly made4 ,uncooked fondant1 too1 is more limited in its uses than cooked fondant1 for it cannot be melted and used for bonbons4 ,,uncooked ,,fondant ,,xxxx sugar ,egg white or sweet cream ,roll and sift the sugar if it is lumpy1 making it as fine as possible4 ,beat the egg white just enough to break it up or pour into a bowl the desired amount of sweet cream1 remembering that very little liquid will moisten considerable sugar4 ,add the sugar a little at a time1 beating all the while1 until a sufficient amount has been used to make the mixture dry enough to handle with the fingers4 ,then flavor and color in any desired way and make up as if it were fondant4 ,,miscellaneous ,,confections #aad4 ,,stuffed ,,dates4--,dates from which the seeds have been removed and which have been filled with nuts or fondant or a combination of both are a confection that meets with much favor4 ,the uncooked fondant is entirely satisfactory for this purpose1 but if some of the other is on hand it will make an especially fine confection4 ,regardless of what is used for a filling1 though1 the preparation of such dates is the same4 ,first wash the dates in warm water and rinse them in cold water4 ,then1 if there is time1 spread them out in a single layer on a cloth and let them remain until they are entirely dry4 ,cut a slit in the side of each one with a knife and remove the seed4 ,if nuts1 such as ,english walnuts1 are to be used for the filling1 place half a nut meat in the cavity left by the seed and press the date together over it4 ,in case fondant and nuts are to be used1 chop the nuts and mix them with the fondant4 ,coconut may be used in place of the nuts if desired or the fondant may be used alone4 ,shape the fondant into tiny balls1 press one tightly into the cavity left by the seed1 and close the date partly over the filling4 ,when all the dates have been stuffed1 roll them in sugar1 preferably granulated1 and serve4 #aae4 ,,salted ,,nuts4--,nuts to which salt has been added are an excellent contrast to the sweet confections that have been described4 ,at social gatherings1 luncheons1 dinners1 etc41 they are often served in connection with some variety of bonbon and many times they replace the sweet confection entirely4 ,peanuts and almonds are the nuts generally used for salting4 ,if peanuts are to be salted1 the unroasted ones should be purchased and then treated in exactly the same way as almonds4 ,before nuts are salted1 they must first be browned1 and this may be accomplished in three different ways3 on the top of the stove1 in the oven1 and in deep fat4 ,preparing them in deep fat is the most satisfactory method1 for by it all the nuts reach the same degree of brownness4 #aaf4 ,first blanch the nuts by pouring boiling water over them and allowing them to remain in the water until the skins can be removed2 then slip off the skins without breaking the nuts apart if possible4 ,spread the nuts out on a towel to dry4 ,if the deep-fat method of browning them is to be followed1 have in a small saucepan or kettle a sufficient quantity of cooking fat or oil4 ,illustration3 ,,fig4 #ag ,allow it to become as hot as for frying doughnuts or croquettes1 place the nuts in a sieve1 and fry them in the fat until they become a delicate brown4 ,pour them out into a pan1 sprinkle them with salt1 cool1 and serve4 ,to brown nuts on top of the stove1 heat a heavy frying pan over a slow fire and into it put a small amount of fat4 ,add the nuts and stir constantly until they are browned as evenly as possible4 ,this part of the work requires considerable time1 for the more slowly it is done the less likely are the nuts to have burned spots4 ,salt the nuts before removing them from the pan1 turn them out into a dish1 cool1 and serve4 ,it is more difficult to brown nuts equally by the oven method1 but sometimes it is desired to prepare them in this way4 ,put the nuts with a little fat into a pan and set the pan in a hot oven4 ,stir frequently until they are well browned1 salt1 cool1 and serve4 #aag4 ,,oriental ,,delight4--,an excellent confection that can be prepared without cooking is known as oriental delight4 ,it is composed of fruit1 nuts1 and coconut1 which are held together with egg white and powdered sugar4 ,when thoroughly set and cut into squares1 oriental delight appears as in ,fig4 #ag4 ,,oriental ,,delight #a_/b lb4 dates #a_/b lb4 raisins #a_/b lb4 pressed figs #a_/b c4 shredded coconut #a_/b c4 ,english walnuts #a egg white ,powdered sugar ,wash all the fruits1 put them together1 and steam for about #ae minutes4 ,then put these with the coconut and nuts through a food chopper or chop them all in a bowl with a chopping knife4 ,when the whole is reduced to a pulpy mass1 beat the egg white slightly1 add sufficient sugar to make a very soft paste1 and mix with the fruit mixture4 ,if it is very sticky1 continue to add powdered sugar and mix well until it is stiff enough to pack in a layer in a pan4 ,press down tight and when it is set mark in squares1 remove from the pan1 and serve as a confection4 #aah4 ,,marshmallows4--,to be able to make marshmallows successfully is the desire of many persons4 ,at first thought1 this seems somewhat of a task1 but in reality it is a simple matter if the directions are carefully followed4 ,upon being cut into squares1 the marshmallows may be served plain or they may be coated with chocolate or1 after standing several days1 dipped into a warm caramel mixture4 ,,marshmallows #h tsp4 gelatine #a-a_/d c4 water #b c4 sugar ,few grains salt #a tsp4 vanilla #a_/b ,tb4 corn starch ,soak the gelatine in one-half of the water for #e minutes4 ,cook the sugar and the remaining water until it will spin a thread when dropped from a spoon4 ,remove from the fire and add the gelatine4 ,when partly cold1 add the salt and the flavoring4 ,beat with an egg whip1 cooling the mixture as rapidly as possible1 until it is light and fluffy4 ,when the mixture is thick1 add the corn starch slowly1 working it in thoroughly4 ,then pour out on a flat surface that is well dusted with confectioner's sugar4 ,let stand in a cool place until thoroughly chilled4 ,cut in squares by pressing the blade of a knife down through the mass1 but do not slide it along when cutting4 ,remove the pieces1 dust on all sides with powdered sugar1 and serve4 #aai4 ,,nougat4--,the confection known as nougat consists usually of a paste filled with chopped nuts4 ,both corn sirup and honey are used in the preparation of this candy4 ,generally it is merely flavored with vanilla1 but if chocolate flavoring is preferred it may be added4 ,,nougat #c c4 sugar #a-a_/b c4 corn sirup #a_/d c4 strained honey #a c4 water #b egg whites #a tsp4 vanilla #b c4 nut meats ,put the sugar1 corn sirup1 honey1 and water together and cook until a temperature of #bfj degrees is reached or a brittle ball will form in water4 ,beat the egg whites stiff and pour the mass slowly into them1 beating constantly until the mixture grows stiff and waxy4 ,then add the vanilla and nut meats4 ,mix well and pour into a small box or pan lined with waxed paper4 ,if chocolate is to be used for flavoring1 add the desired amount just before pouring the mixture into the pan4 ,when it has cooled sufficiently1 cut in squares or slices4 #abj4 ,,candied ,,peel4--,another favorite confection and one that is much used in connection with candies for social functions is candied orange1 lemon1 and grapefruit peel4 ,after being removed from the fruit1 the peel should be well scraped and then cut into thin strips4 ,in this form1 it is ready to coat with sirup4 ,,candied ,,peel #a_/b doz4 lemons1 oranges1 or grapefruit #a_/b c4 water #a c4 sugar ,remove the skin in quarters from the fruit1 scrape off as much of the white as possible1 and cut each piece of skin into narrow strips4 ,put these to cook in cold water1 boil them until they may be easily pierced with a fork1 and then drain off the water4 ,add the water to the sugar and cook until a thread will form when the sirup is dropped from a spoon4 ,add the cooked peel to the sirup and cook for #e to #aj minutes4 ,drain and dredge in granulated sugar4 ,spread in a single layer to dry4 #aba4 ,,pop-,,corn ,,balls4--,pop corn in any form is always an attractive confection1 especially to young persons4 ,it is often stuck together with a sirup mixture and made into balls4 ,in this form1 it is an excellent confection for the holiday season4 ,to make pop-corn balls1 first shell the corn and pop it4 ,then make a sirup with half as much water as sugar and cook it until it will spin a thread4 ,have the pop corn in a large bowl and pour the sirup over it1 working quickly so that all the sirup can be used up while it is warm4 ,to form the balls1 take up a large double handful and press firmly together4 ,if the sirup sticks to the hands1 dip them into cold water so as to moisten them somewhat before the next handful is taken up4 ,work in this manner until all the corn is made into balls4 #abb4 ,,cracker ,,jack4--,another pop-corn confection that is liked by practically every one is cracker jack4 ,in this variety1 pop corn and peanuts are combined and a sirup made of molasses and sugar is used to hold them together4 ,,cracker ,,jack #d qt4 popped corn #a c4 shelled1 roasted peanuts #a c4 molasses #a_/b c4 sugar ,put the popped corn and the peanuts together in a receptacle large enough to hold them easily4 ,cook the molasses and the sugar until the sirup spins a thread4 ,then pour this over the popped corn and peanuts and mix well until it becomes cold and hard4 ,,serving ,,candy #abc4 ,the best time to serve candy is when it will interfere least with the digestion1 and this is immediately after meals4 ,a dish of candy placed on the table with the dessert adds interest to any meal4 ,it should be passed immediately after the dessert is eaten4 ,various kinds of bonbon dishes in which to serve candies are to be had1 some of them being very attractive4 ,those having a cover are intended for candy that is to be left standing for a time1 while open dishes should be used for serving4 ,fig4 #ah shows candy tastefully arranged on a silver dish having a handle4 ,dishes made of glass or china answer the purpose equally as well as silver ones1 and if a bonbon dish is not in supply a small plate will do very well4 ,a paper or a linen doily on the dish or plate adds to the attractiveness1 as does also the manner in which the candy is arranged4 ,illustration3 ,,fig4 #ah3 candies arranged on silver dish4 99 99 99 99 99 ,,confections ,,examination ,,questions 7#a7 ,what are confections8 7#b7 ,discuss the use of confections in the diet of children and adults4 7#c7 7a7 ,what food substance is found in the largest proportion in candy8 7b7 ,are candies high or low in food value8 7#d7 ,discuss briefly the kinds and qualities of sugar and their uses4 7#e7 ,what is the value of glucose in candy making8 7#f7 ,what kinds of flavorings are the most desirable8 7#g7 ,what care should be exercised in the use of colorings in candy8 7#h7 7a7 ,what acids are used in candy making8 7b7 ,why are these acids used8 7#i7 ,of what value are milk1 cream1 and butter in the making of candy8 7#aj7 ,what may be said of the selection of a pan for cooking candy8 7#aa7 7a7 ,what methods are used for testing candies8 7b7 ,which of these methods is the most accurate8 7#ab7 7a7 ,how should the mixture be poured out to cool when a creamy candy is being made8 7b7 ,to what point should the sirup be cooled before the stirring is begun8 7#ac7 7a7 ,how should chocolate be melted8 7b7 ,how should coating with chocolate be done8 7#ad7 ,how should waxed paper be cut for wrapping candies8 7#ae7 ,discuss the ingredients generally used for taffy4 7#af7 ,on what do good results in caramel making depend8 7#ag7 ,what should be guarded against in the making of all cream candies8 7#ah7 7a7 ,what is fondant8 7b7 ,how may fondant be stored for future use8 7#ai7 ,how should dates be prepared for stuffing8 7#bj7 ,what is the best time for the serving of candy8 99 99 99 99 99 ,,beverages 99 99 99 99 99 ,,beverages ,,in ,,the ,,diet ,,nature ,,and ,,classes ,,of ,,beverages #a4 ,throughout the lifetime of every person there is constant need for solid food to preserve health and prolong life2 and1 just as such food is necessary to satisfy the requirements of the body1 so1 too1 is there need for water4 ,as is well known1 the composition of the body is such that it contains more liquid than solid material1 the tissues and the bones weighing much less than the liquid4 ,a tremendous amount of this liquid is continually being lost through the kidneys1 through each pore in the skin1 and even through every breath that is exhaled1 and if continued good health is to be maintained this loss must be constantly made up4 ,this loss is greater in very hot weather or in the performance of strenuous exercise than under ordinary conditions1 which accounts for the fact that more than the usual amount of liquid must be supplied during such times4 ,so necessary is liquid refreshment that the body cannot exist without it for any great length of time4 ,in fact1 if the supply were cut off so that no more could be obtained1 the body would begin to use its own fluids and death would soon occur4 ,a person can live for many days without solid food1 but it is not possible to live for more than a very few days without drink4 #b4 ,nature's way of serving notice that the body is in need of liquid refreshment is through the sensation of thirst4 ,satisfying thirst not only brings relief1 but produces a decidedly pleasant sensation2 however1 the real pleasure of drinking is not experienced until one has become actually thirsty4 ,the various liquids by which thirst may be slaked1 or quenched1 are known as beverages4 ,the first one of these given to man was water1 and it is still the chief beverage1 for it is used both alone and as a foundation for numerous other beverages that are calculated to be more tasty1 but whose use is liable in some cases to lead to excessive drinking or to the partaking of substances that are injurious to health4 #c4 ,the beverages that are in common use may be placed in three general classes3 alcoholic1 stimulating1 and non-stimulating4 ,the alcoholic beverages include such drinks as beer1 wine1 whisky1 etc41 some of which are used more in one country than in another4 ,in fact1 almost every class of people known has an alcoholic beverage that has come to be regarded as typical of that class4 ,alcoholic fermentation is supposed to have been discovered by accident1 and when its effect became known it was recognized as a popular means of supplying a beverage and some stimulation besides4 ,under stimulating beverages come tea1 coffee1 and cocoa4 ,these are in common use all over the world1 certain ones1 of course1 finding greater favor in some countries than in others4 ,with the exception of cocoa1 they provide very little food value4 ,in contrast with these drinks are the non-stimulating beverages1 which include fruit punches1 soft drinks1 and all the milk-and-egg concoctions4 ,these are usually very refreshing1 and the majority of them contain sufficient nourishment to recommend their frequent use4 ,,water ,,in ,,beverages #d4 ,many persons restrict the term beverages1 contending that it refers to refreshing or flavored drinks4 ,it should be remembered1 however1 that this term has a broader meaning and refers to any drink taken for the purpose of quenching thirst4 ,water is the simplest beverage and is in reality the foundation of nearly all drinks1 for it is the water in them that slakes thirst4 ,flavors1 such as fruit juice1 tea1 coffee1 etc41 are combined with water to make the beverages more tempting1 and occasionally such foods as eggs1 cream1 and starchy materials are added to give food value2 but the first and foremost purpose of all beverages is to introduce water into the system and thus satisfy thirst4 #e4 ,,kinds ,,of ,,water4--,inasmuch as water is so important an element in the composition of beverages1 every one should endeavor to become familiar with the nature of each of its varieties4 ,,soft ,,water is water that contains very little mineral matter4 ,a common example of soft water is rainwater4 ,,hard ,,water is water that contains a large quantity of lime in solution4 ,boiling such water precipitates1 or separates1 some of the lime and consequently softens the water4 ,an example of the precipitation of lime in water is the deposit that can be found in any teakettle that has been used for some time4 ,,mineral ,,water is water containing a large quantity of such minerals as will go in solution in water1 namely1 sulphur1 iron1 lime1 etc4 ,,distilled ,,water is water from which all minerals have been removed4 ,to accomplish this1 the water is converted into steam and then condensed4 ,this is the purest form of water4 ,,carbonated ,,water is water that has had carbon-dioxide1 or carbonic-acid1 gas forced into it4 ,the soda water used at soda fountains is an example of this variety4 ,carbonated water is bottled and sold for various purposes4 #f4 ,,necessity ,,for ,,pure ,,water4--,the extensive use made of water in the diet makes it imperative that every effort be exerted to have the water supply as pure as possible4 ,the ordinary city filter and the smaller household filter can be depended on to remove sand1 particles of leaves1 weeds1 and such foreign material as is likely to drop into the water from time to time1 but they will not remove disease germs from an unclean supply4 ,therefore1 if there is any doubt about water being pure enough to use for drinking purposes1 it should be boiled before it is used4 ,boiling kills any disease germs that the water may contain1 but at the same time it gives the water a very flat taste because of the loss of air in boiling4 ,however1 as is mentioned in ,essentials of ,cookery1 ,part #a1 the natural taste may be restored by beating the boiled water with an egg beater or by partly filling a jar1 placing the lid on1 and shaking it vigorously4 ,,relation ,,of ,,beverages ,,to ,,meals #g4 ,about one-third of all the water required each day is taken in the form of beverages with the meals4 ,it was formerly thought that liquids dilute the gastric juice and so should be avoided with meals4 ,however1 it has been learned that beverages1 either warm or cold1 with the exception of an occasional case1 may be taken with meals without injury4 ,the chief point to remember is that it is unwise to drink beverages either too hot or too cold4 ,for the best results1 their temperature should be rather moderate4 #h4 ,foods that may be dissolved in water can be incorporated in a beverage to make it nutritious4 ,with many persons1 as in the case of small children and invalids1 this is often the only means there is of giving them nourishment4 ,in serving beverages to healthy persons1 the food value of the meal should be taken into consideration4 ,the beverage accompanying a heavy meal should be one having very little food value2 whereas1 in the case of a light meal1 the beverage can be such as will give additional nutrition4 ,for instance1 hot chocolate1 which is very nutritious1 would not be a good beverage to serve with a meal consisting of soup1 meat1 vegetables1 salad1 and dessert1 but it would be an excellent drink to serve with a lunch that is made up of light sandwiches1 salad1 and fruit4 ,,alcoholic ,,beverages #i4 ,,alcoholic ,,beverages are made by allowing yeast to ferment the starch or the sugar in a certain kind of food1 thus producing acid and alcohol4 ,grains and fruits are used oftenest for this purpose4 ,in some cases1 the fermentation is allowed to continue long enough to use up all the starch or sugar in the material selected1 and in this event the resulting beverages are sour and contain a great deal of alcohol4 ,in others1 the fermentation is stopped before all the sugar or starch is utilized1 and then the beverage is sweet and contains less alcohol4 ,the higher the percentage of alcohol a beverage contains1 the more intoxicating it is and the more quickly will a state of intoxication be reached by drinking it4 #aj4 ,,harmful ,,effects ,,of ,,alcoholic ,,beverages4--,in years past1 alcoholic beverages were considered to be a necessity for medicinal purposes in hospitals and in homes1 but this use of them has been very greatly decreased4 ,in fact1 it is believed by most authorities that often more harm than good is done by using alcoholic beverages as a medical stimulant or as a carrier for some drug4 ,as these drinks are harmful in this respect1 so are they detrimental to health when they are taken merely as beverages4 ,it is definitely known that alcohol acts as a food when it enters the body1 for it is burned just as a carbohydrate would be and thus produces heat4 ,that this action takes place very rapidly can be detected by the warmth that is produced almost immediately when the drink is taken4 ,some of it is lost through the breath and the kidneys without producing heat1 and it also acts upon the blood vessels near the skin in such a way as to lose very quickly the heat that is produced4 ,it is never conserved and used gradually as the heat from food is used4 ,the taking of alcohol requires much work on the part of the kidneys1 and this eventually injures them4 ,it also hardens the liver and produces a disease known as hob-nailed1 or gin1 liver4 ,in addition1 if used continuously1 this improper means of nourishing the body produces an excessive amount of fat4 ,because of these harmful effects on the various organs1 its too rapid loss from the body1 and the fact that it does not build tissue1 alcohol is at best a very poor food and should be avoided on all occasions4 #aa4 ,,kinds ,,of ,,alcoholic ,,beverages4--,in spite of the truth that beverages containing alcohol are found to be harmful1 many of them are in common use4 ,following are the names of these1 together with a short account of their preparation3 ,,beer is an alcoholic beverage made from certain grains1 usually barley1 by malting the grain1 boiling the product with hops1 and finally fermenting it with yeast4 ,the malting of grains1 it will be remembered1 is explained in ,cereals4 ,the hops are used to give the beer a desirable flavor4 ,this beverage is characterized by a low percentage of alcohol1 containing only #b to #e per cent41 and consequently is not very intoxicating4 ,,wine is a beverage that is usually made from grapes1 although berries and other small fruits are occasionally used4 ,it contains from #g to #af per cent4 of alcohol and is therefore more intoxicating than beer4 ,the wines in which all of the sugar is fermented are known as sour1 or dry1 wines1 while those in which not all of the sugar has been fermented are called sweet wines4 ,many classes of wines are made and put on the market1 but those most commonly used are claret1 sherry1 hock1 port1 and ,madeira4 ,,brandy is an alcoholic liquor distilled from wine4 ,it is very intoxicating1 for it consists of little besides alcohol and water1 the percentage of alcohol varying from #dj to #ej per cent4 ,upon being distilled1 brandy is colorless1 but it is then stored in charred wooden casks1 from which it takes its characteristic color4 ,,gin is a practically colorless liquor distilled from various grains and flavored with oil of juniper or some other flavoring substance1 such as anise1 orange peel1 or fennel4 ,it contains from #cj to #dj per cent4 of alcohol4 ,it is usually stored in glass bottles1 which do not impart a color to it4 ,,rum is an alcoholic beverage made by fermenting cane sugar1 molasses1 cane juice1 or the scum and waste from sugar refineries and then distilling the product4 ,it contains from #de to #ej per cent4 of alcohol1 and has a disagreeable odor when it is distilled4 ,this odor1 however1 is removed by storing the rum in wooden receptacles for a long period of time4 ,,cordials are beverages made by steeping fruits or herbs in brandy4 ,absinthe1 which is barred from the ,united ,states because it contains wormwood1 a very injurious substance1 is a well-known cordial4 ,besides being extremely intoxicating1 it overstimulates the heart and the stomach if taken in even comparatively small quantities4 ,,whisky is an alcoholic beverage obtained by distilling fermented grain several times until it has a strength of #dj to #ej per cent4 of alcohol4 ,then it is flavored and stored in charred casks to ripen and become mellow1 after which it has a characteristic color4 ,as can readily be understood1 distilled liquors contain the highest percentage of alcohol4 99 99 99 99 99 ,,stimulating ,,beverages ,,nature ,,of ,,stimulating ,,beverages #ab4 ,,stimulating ,,beverages are those which contain a drug that stimulates the nervous and the circulatory system2 that is1 one that acts on the nerves and the circulation in such a way as to make them active and alert4 ,common examples of these beverages are coffee1 tea1 and cocoa or chocolate4 ,if the nerves are in need of rest1 it is dangerous to stimulate them with such beverages1 for1 as the nervous system indirectly affects all the organs of the body1 the effects of this stimulation are far-reaching4 ,the immediate effect of the stimulant in these beverages is to keep the drinker awake1 thus causing sleeplessness1 or temporary insomnia4 ,if tea and coffee are used habitually and excessively1 headaches1 dull brains1 and many nervous troubles are liable to result4 #ac4 ,the stimulant that is found in the leaves of tea is known as theine2 that found in coffee beans1 caffeine2 and that found in cacao beans1 from which cocoa and chocolate are made1 theobromine4 ,each of these stimulants is extracted by the hot liquid that is always used to make the beverage4 ,it is taken up by the liquid so quickly that the method used to prepare the beverage makes little difference as to the amount obtained4 ,in other words1 tea made by pouring water through the leaves will contain nearly as much of the stimulant as tea made by boiling the leaves4 #ad4 ,in addition to the stimulant1 tea and coffee contain tannin1 or tannic acid1 an acid that is also obtained from the bark of certain trees and used in the tanning of animal hides in the preparation of leather4 ,tannin is not taken so quickly from tea and coffee by the hot liquid used in preparing the beverage as is the stimulant1 so that the longer tea leaves and coffee grounds remain in the liquid1 the more tannic acid will be drawn out4 ,this fact can be detected by the bitter flavor and the puckery feeling in the mouth after drinking tea that has been allowed to remain on the leaves or coffee that has stood for some time on the grounds4 ,tannic acid has a decidedly bad effect on the digestion in the stomach1 so that if improperly prepared tea or coffee is indulged in habitually1 it may cause stomach disorders4 ,,table ,i ,,stimulant ,,and ,,tannic ,,acid ,,present ,,in ,,stimulating ,,beverages ---------------------------------------- --------------------- ,quantity of ,quantity of ,beverage ,stimulant ,stimulant ,tannic ,acid ,grains ,grains ---------------------------------------- --------------------- ,coffee ,caffeine #b to #c #a to #b ,tea ,theine #a to #b #a to #d ,cocoa or chocolate ,theobromine #a to #a-a_/b #a_/b to #a ---------------------------------------- --------------------- #ae4 ,the quantity of stimulant and tannic acid contained in an ordinary cup of tea1 coffee1 and cocoa or chocolate is given in ,table ,i4 ,as this table shows1 the quantity1 which is given in grains1 does not vary considerably in the different beverages and is not present in such quantity as to be harmful1 unless these beverages are indulged in to excess4 ,to reduce the quantity of caffeine contained in coffee has been the aim of many coffee producers4 ,as a result1 there are on the market a number of brands of coffee that have been put through a process that removes practically all the caffeine4 ,the beverage made from coffee so treated is less harmful than that made from ordinary coffee1 and so far as the flavor is concerned this loss of caffeine does not change it4 #af4 ,neither tea nor coffee possesses any food value4 ,unless sugar or cream is added1 these beverages contain nothing except water1 flavor1 stimulant1 and tannic acid4 ,chocolate and cocoa1 however1 are rich in fat1 and as they are usually made with milk and sugar they have the advantage of conveying food to the system4 ,because of their nature1 tea and coffee should never be given to children4 ,cocoa and chocolate provide enough food value to warrant their use in the diet of young persons1 but they should not be taken in too great quantity because of the large amount of fat they contain4 ,any of these beverages used in excessive amounts produces the same effect as a mild drug habit4 ,consequently1 when a person feels that it is impossible to get along without tea or coffee1 it is time to stop the use of that beverage4 99 99 99 99 99 ,,coffee ,,history ,,and ,,production #ag4 ,,coffee is the seed of the coffee tree1 which in its wild state grows to a height of #bj feet1 but in cultivation is kept down to about #aj or #ab feet for convenience in gathering the fruit4 ,coffee originated in ,abyssinia1 where it has been used as a beverage from time immemorial4 ,at the beginning of the #aeth century1 it found its way into ,arabia1 where it was used by the religious leaders for preventing drowsiness1 so that they could perform religious ceremonies at night4 ,about #ajj years later it came into favor in ,turkey1 but it was not until the middle of the #agth century that it was introduced into ,england4 ,its use gradually increased among common people after much controversy as to whether it was right to drink it or not4 ,it is now extensively grown in ,india1 ,ceylon1 ,java1 the ,west ,indies1 ,central ,america1 ,mexico1 and ,brazil4 ,the last-named country1 ,brazil1 furnishes about #ge per cent4 of the coffee used in the ,united ,states and about #fj per cent4 of the world's supply4 #ah4 ,coffee is a universal drink1 but it finds more favor in some countries than others4 ,the hospitality of a ,turkish home is never thought to be complete without the serving of coffee to its guests2 however1 the coffee made by the ,turks is not pleasant except to those who are accustomed to drinking it4 ,as prepared in ,turkey and the ,east1 a small amount of boiling water is poured over the coffee1 which is powdered and mixed with sugar1 and the resulting beverage1 which is very thick1 is served in a small cup without cream4 ,the ,french make a concoction known as caf an lait1 which1 as explained in ,essentials of ,cookery1 ,part #b1 is a combination of coffee and milk4 ,these two ingredients are heated separately in equal proportions and then mixed before serving4 ,this is a very satisfactory way in which to serve coffee if cream cannot be obtained4 #ai4 ,,obtaining ,,the ,,coffee ,,seeds4--,the seeds of the coffee tree are enclosed in pairs1 with their flat surfaces toward each other1 in dark1 cherry-like berries4 ,the pulp of the berry is softened by fermentation and then removed1 leaving the seeds enclosed in a husk4 ,they are then separated from the husks by being either sun-dried and rolled or reduced to a soft mass in water with the aid of a pulping machine4 ,with the husks removed1 the seeds are packed into coarse cloth bags and distributed4 #bj4 ,,roasting ,,the ,,coffee ,,beans4--,the next step in the preparation of coffee for use is the roasting of the coffee beans4 ,after being separated from the husks1 the beans have a greenish-yellow color1 but during the roasting process1 when they are subjected to high temperature and must be turned constantly to prevent uneven roasting1 they turn to a dark brown4 ,as the roasting also develops the flavor1 it must be done carefully4 ,some persons prefer to buy unroasted coffee and roast it at home in an oven1 but it is more economical to purchase coffee already roasted4 ,in addition1 the improved methods of roasting produce coffee of a better flavor1 for they accomplish this by machinery especially devised for the purpose4 #ba4 ,,grinding ,,the ,,coffee ,,beans4--,during the roasting process there is developed an aromatic volatile oil1 called caffeol1 to which the flavor of the coffee is due4 ,this oil is very strong1 but upon being exposed to the air it passes off and thus causes a loss of flavor in the coffee4 ,for this reason1 roasted coffee should be kept in air-tight cans1 boxes1 or jars4 ,before it is used1 however1 it must be ground4 ,the grinding of the coffee beans exposes more surface and hence the flavor is more quickly lost from ground than unground coffee4 ,because of this fact and because ground coffee can be adulterated very easily1 it is not wise to buy coffee already ground4 ,if only a small quantity is bought at a time and it can be used up at once1 the grinding may be done by the grocer1 but even in such a case the better plan is to grind it immediately before using it4 #bb4 ,the method by which the coffee is to be prepared for drinking will determine to a large extent the way in which the coffee beans must be ground4 ,when coffee is to be made by a method in which the grounds are not left in the water for any length of time1 the beans must be ground very fine1 in fact1 pulverized1 for the flavor must be extracted quickly4 ,for other purposes1 such as when it is to be made in a percolator1 the beans need not be ground quite so fine1 and when it is to be made in an ordinary coffee pot they may be ground very coarse4 #bc4 ,for use in the home1 simple coffee mills that will grind coffee as coarse or as fine as may be desired are to be had4 ,fig4 #a shows two of the common types of home coffee mills4 ,illustration3 ,,fig4 #a ,the one shown in 7a7 is fastened to a board so that it can be attached to the wall4 ,the coffee to be ground is put in the chamber a1 from which it is fed to the grinding rolls1 and the ground coffee drops into the chamber b4 ,the grinding rolls are adjusted to the desired fineness by the notched arrangement on the end of the shaft4 ,the coffee mill shown in 7b7 may be placed on a table top or some other flat surface1 but it operates on the same principle as the other4 ,the coffee beans are placed in the chamber at the top1 and the ground coffee drops into the drawer a at the bottom4 ,the adjustment of the grinding rolls is regulated by the notched head at the end of the vertical shaft4 #bd4 ,,adulteration ,,of ,,coffee4--,as in the case of numerous other foods1 attempts are often made to adulterate coffee4 ,since the ,pure ,food ,laws have been enforced1 there is not so much danger of adulteration in a product of this kind2 still1 every housewife should be familiar with the ways in which this beverage may be reduced in strength or quality1 so that she may be able to tell whether she is getting a good or an inferior product for her money4 ,coffee may be adulterated in a number of ways4 ,ground coffee is especially easy to adulterate with bread crumbs1 bran1 and similar materials that have been thoroughly browned4 ,many of the cheaper coffees are adulterated with chicory1 a root that has a flavor similar to that of coffee and gives the beverages with which it is used a reddish-brown color4 ,chicory is not harmful2 in fact1 its flavor is sought by some people1 particularly the ,french4 ,the objection to it1 as well as to other adulterants1 is that it is much cheaper than coffee and the use of it therefore increases the profits of the dealer4 ,the presence of chicory in coffee can be detected by putting a small amount of the ground coffee in a glass of water4 ,if chicory is present1 the water will become tinged with red and the chicory will settle to the bottom more quickly than the coffee4 ,,preparation ,,of ,,coffee #be4 ,,selection ,,of ,,coffee4--,many varieties of coffee are to be had1 but ,mocha1 ,java1 and ,rio are the ones most used4 ,a single variety1 however1 is seldom sold alone1 because a much better flavor can be obtained from blend coffee1 by which is meant two or more kinds of coffee mixed together4 ,it is usually advisable to buy as good a quality of coffee as can be afforded4 ,the more expensive coffees have better flavor and greater strength than the cheaper grades and consequently need not be used in such great quantity4 ,it is far better to serve this beverage seldom and to have what is served the very best than to serve it so often that a cheap grade must be purchased4 ,for instance1 some persons think that they must have coffee for at least two out of three daily meals1 but it is usually sufficient if coffee is served once a day1 and then for the morning or midday meal rather than for the evening meal4 ,after deciding on the variety of coffee that is desired1 it is well to buy unground beans that are packed in air-tight packages4 ,upon receiving the coffee in the home1 it should be poured into a jar or a can and kept tightly covered4 #bf4 ,,necessary ,,utensils4--,very few utensils are required for coffee making1 but they should be of the best material that can be afforded in order that good results may be had4 ,a coffee pot1 a coffee percolator1 and a drip pot1 or coffee biggin1 are the utensils most frequently used for the preparation of this beverage4 ,illustration3 ,,fig4 #b #bg4 ,if a ,,coffee ,,pot is preferred1 it should be one made of material that will withstand the heat of a direct flame4 ,the cheapest coffee pots are made of tin1 but they are the least desirable and should be avoided1 for the tin1 upon coming in contact with the tannic acid contained in coffee1 sometimes changes the flavor4 ,coffee pots made of enamelware are the next highest in price4 ,then come nickel-plated ones1 and1 finally1 the highest-priced ones1 which are made of aluminum4 ,the usual form of plain coffee pot is shown in ,fig4 #b4 ,illustration3 ,,fig4 #c #bh4 ,,percolators are very desirable for the making of coffee1 for they produce excellent results and at the same time make the preparation of coffee easy4 ,those having an electric attachment are especially convenient4 ,one form of percolator is shown in ,fig4 #c4 ,in this percolator1 the ground coffee is put in the filter cup a and the water in the lower part of the pot b4 ,the water immediately passes into the chamber c1 as shown by the arrows4 ,in this chamber1 which is small1 it heats rapidly and then rises through the vertical tube d4 ,at the top e1 it comes out in the form of a spray1 strikes the glass top1 and falls back on a perforated metal plate f1 called the spreader4 ,it then passes through this plate into the filter cup containing the grounds1 through which it percolates and drops into the main chamber4 ,the circulation of the water continues as long as sufficient heat is applied1 and the rate of circulation depends on the degree of heat4 #bi4 ,the ,,drip ,,pot1 or coffee biggin1 as it is sometimes called1 one type of which is shown in ,fig4 #d1 is sometimes preferred for the making of coffee4 ,this utensil is made of metal or earthenware and operates on the same principle as a percolator4 ,the ground coffee is suspended above the liquid in a cloth bag or a perforated receptacle and the water percolates through it4 ,illustration3 ,,fig4 #d #cj4 ,in case a more complicated utensil than any of those mentioned is used for the making of coffee1 the directions that accompany it will have to be followed4 ,but no matter what kind of utensil is selected for the preparation of coffee1 it should be thoroughly cleaned each time it is used4 ,to clean it1 first empty any coffee it contains and then wash every part carefully and scald and dry it4 ,if the utensil is not clean1 the flavor of the coffee made in it will be spoiled4 #ca4 ,,methods ,,of ,,making ,,coffee4--,several methods are followed in the making of coffee1 the one to select depending on the result desired and the kind of utensil to be used4 ,the most common of these methods are3 boiling1 which produces a decoction2 infusion1 or filtration1 which consists in pouring boiling water over very finely ground coffee in order to extract its properties2 and percolating1 in which boiling water percolates1 or passes through1 finely ground coffee and extracts its flavor4 ,for any of these methods1 soft water is better than water that contains a great deal of lime4 ,many times persons cannot understand why coffee that is excellent in one locality is poor in another4 ,in the majority of cases1 this variation is due to the difference in the water and not to the coffee4 ,from #a to #b tablespoonfuls of coffee to #a cupful of water is the usual proportion followed in making coffee4 #cb4 ,,boiled ,,coffee4--,without doubt1 coffee is more often boiled in its preparation than treated in any other way4 ,usually1 an ordinary coffee pot is all that is required in this method of preparation4 ,the amount of ground coffee used may be varied to obtain the desired strength4 ,,boiled ,,coffee 7,sufficient to ,serve ,six7 #a c4 cold water #a_/b c4 ground coffee #c c4 boiling water ,after scalding the coffee pot1 put #a_/b cupful of the cold water and the ground coffee into it4 ,stir well and then add the boiling water4 ,allow it to come to the boiling point and boil for #c minutes4 ,pour a little of the coffee into a cup to clear the spout of grounds1 add the remaining cupful of cold water1 and put back on the stove to reheat1 but not to boil4 ,when hot1 serve at once4 ,never allow the liquid to stand on the grounds for any length of time1 for the longer it stands the more tannic acid will be drawn out4 #cc4 ,as coffee made by boiling is usually somewhat cloudy1 it may be cleared in one way or another4 ,the last cold water is added for this purpose1 for as it is heavier than the warm liquid it sinks to the bottom and carries the grounds with it4 ,coffee may also be cleared by stirring a small quantity of beaten raw egg1 either the white or the yolk1 or both1 into the grounds before the cold water is added to them4 ,one egg will clear two or three potfuls of coffee if care is exercised in its use4 ,what remains of the egg after the first potful has been cleared should be placed in a small dish and set away for future use4 ,a little cold water poured over it will assist in preserving it4 ,if the egg shells are washed before the egg is broken1 they may be crushed and added to the grounds also1 for they will help to clear the coffee4 ,the explanation of the use of egg for this purpose is that it coagulates as the coffee heats and carries the particles of coffee down with it as it sinks4 #cd4 ,another very satisfactory way in which to make boiled coffee is to tie the ground coffee loosely into a piece of cheesecloth1 pour the boiling water over it1 and then let it boil for a few minutes longer than in the method just given4 ,coffee prepared in this manner will be found to be clear and therefore need not be treated in any of the ways mentioned4 #ce4 ,,filtered ,,coffee4--,when it is desired to make coffee by the filtering process1 the coffee must be ground into powder4 ,then it should be made in a drip1 or ,french1 coffee pot4 ,if one of these is not available1 cheesecloth of several thicknesses may be substituted4 ,the advantage of making coffee by this method is that the coffee grounds may sometimes be used a second time4 ,,filtered ,,coffee 7,sufficient to ,serve ,six7 #a_/b c4 powdered coffee #a qt4 boiling water ,place the coffee in the top of the drip pot1 pour the boiling water over it1 and allow the water to drip through into the vessel below4 ,when all has run through1 remove the water and pour it over the coffee a second time4 ,if cheesecloth is to be used1 put the coffee in it1 suspend it over the coffee pot or other convenient utensil1 and proceed as with the drip pot4 #cf4 ,,percolated ,,coffee4--,the coffee used for percolated coffee should be ground finer than for boiled coffee1 but not so fine as for filtered coffee4 ,this is perhaps the easiest way in which to prepare coffee and at the same time the surest method of securing good coffee4 ,,percolated ,,coffee 7,sufficient to ,serve ,six7 #a_/b c4 finely ground coffee #a qt4 cold water ,place the coffee in the perforated compartment in the top of the percolator and pour the cold water in the lower chamber4 ,as the water heats1 it is forced up through the vertical tube against the top4 ,it then falls over the coffee and percolates through into the water below4 ,this process begins before the water boils1 but the hotter the water becomes the more rapidly does it percolate through the coffee4 ,the process continues as long as the heat is applied1 and the liquid becomes stronger in flavor as it repeatedly passes through the coffee4 ,when the coffee has obtained the desired strength1 serve at once4 #cg4 ,,after-,,dinner ,,coffee4--,after a rather elaborate meal1 a small cup of very strong1 black coffee is often served4 ,to prepare after-dinner coffee1 as this kind is called1 follow any of the methods already explained1 but make it twice as strong as coffee that is to accompany the usual meal4 ,sugar and cream may be added to after-dinner coffee1 but usually this coffee is drunk black and unsweetened4 #ch4 ,,vienna ,,coffee4--,an especially nice way in which to serve coffee is to combine it with boiled milk and whipped cream4 ,it is then known as ,vienna coffee4 ,the accompanying directions are for just #a cup1 as this is prepared a cupful at a time4 ,,vienna ,,coffee 7,sufficient to ,serve ,one7 #a_/d c4 boiled milk #c ,tb4 whipped cream #a_/b c4 hot filtered coffee1 or coffee prepared by any method ,place the boiled milk in a cup1 add the whipped cream1 and fill the cup with the hot coffee4 #ci4 ,,iced ,,coffee4--,persons fond of coffee find iced coffee a most delicious hot-weather drink4 ,iced coffee is usually served in a glass1 as shown in ,fig4 #e1 rather than in a cup1 and when whipped cream is added an attractive beverage results4 ,to prepare iced coffee1 make coffee by any desired method1 but if the boiling method is followed be careful to strain the liquid so that it is entirely free from grounds4 ,cool the liquid and then pour into glasses containing cracked ice4 ,serve with plain cream and sugar or with a tablespoonful or two of whipped cream4 ,if desired1 however1 the cream may be omitted and the coffee served with an equal amount of milk1 when it is known as iced caf au lait4 #dj4 ,,left-,,over ,,coffee4--,the aim of the person who prepares coffee should be to make the exact quantity needed1 no more nor no less1 and this can usually be done if directions are carefully followed4 ,however1 if any coffee remains after all are served1 it should not be thrown away1 as it can be utilized in several ways4 ,drain the liquid from the grounds as soon as possible so that the flavor will not be impaired4 ,illustration3 ,,fig4 #e ,if desired1 left-over coffee may be added to fresh coffee when it is prepared for the next meal or1 in hot weather1 it may be used for iced coffee4 ,it may also be used to flavor gelatine1 which1 when sweetened and served with whipped cream1 makes an excellent dessert4 ,again1 left-over coffee is very satisfactory as a flavoring for cake icing1 for custards1 or for whipped cream that is to be served with desserts4 ,when coffee is desired for flavoring1 it should be boiled in order to evaporate some of the water4 ,very good cake is made by using left-over coffee for the liquid and spices for the flavoring4 ,,serving ,,coffee #da4 ,the serving of coffee may be done in several ways1 but1 with the exception of iced coffee1 this beverage should always be served as hot as possible4 ,as can well be imagined1 nothing is more insipid than lukewarm coffee4 ,therefore1 coffee is preferably made immediately before it is to be served4 ,sugar and cream usually accompany coffee1 but they may be omitted if they are not desired4 ,coffee may be served with the dinner course1 with the dessert1 or after the dessert4 ,when it is served with the dinner course or the dessert1 a coffee cup or a tea cup of ordinary size is used2 but when it is served after the dessert1 a demi-tasse1 or small cup that holds less than half the amount of the other size1 is preferable4 ,usually1 after-dinner coffee1 or caf noir1 as such black coffee is called1 rather than coffee with cream and sugar1 is served after the dessert course of a heavy dinner because it is supposed to be stimulating to the digestion4 ,the pouring of coffee may be done at the table or in the kitchen4 ,if it is done at the table1 the person serving should ask those to be served whether or not they desire cream and sugar1 and then serve accordingly4 ,if it is done before the coffee is brought to the table1 the cream and sugar should be passed1 so that those served may help themselves to the desired amount4 ,care should always be taken in the serving of coffee not to fill the cup so full that it will run over or that it will be too full to handle easily when the cream and sugar are added4 99 99 99 99 99 ,,tea ,,history ,,and ,,production #db4 ,,tea consists of the prepared leaves or leaf buds of a plant known as the tea plant and is used as one of the three stimulating beverages4 ,this plant is grown in ,china1 ,japan1 ,india1 ,ceylon1 and the ,east ,indies1 and to a small extent in ,south ,carolina4 ,there are two distinct varieties of tea1 and each one may be used for the preparation of either green or black tea4 ,the leaves of the tea plant1 which are what is used for making the beverage1 are gathered four times a year from the time the plants are #d years old until they are #aj or #ab years old4 ,then the plants are pulled up and new ones planted4 ,upon being gathered1 the leaves are put through a series of processes before they are ready for use4 ,during this treatment1 various modifications of flavor are developed and the leaves are changed in color to black or green1 depending on the process used4 #dc4 ,it is surprising to most persons to learn that tea was known in ,china for many years before people began to make a beverage of it4 ,the first record of its use as a beverage was probably in the #fth century1 when an infusion of tea leaves was given to a ruler of the ,chinese ,empire to cure a headache4 ,a century later1 tea had come into common use as a beverage in that country4 ,as civilization advanced and new countries were formed1 tea was introduced as a beverage1 and today there is scarcely a locality in which it is not commonly used4 #dd4 ,,classification ,,of ,,tea ,,as ,,to ,,quality4--,the position of the leaf on the tea plant determines the quality of the tea4 ,the farther from the top1 the coarser are the leaves and the poorer is the quality4 ,on the other hand1 the smaller the leaves and the nearer the top1 the better is the quality4 ,in the very best qualities of tea1 the buds of the plant are included with the tiny top leaves4 #de4 ,tea that is raised in ,china is graded in a particular way1 and it will be well to understand this grading4 ,the top buds are used entirely for a variety known as flowery pekoe1 but this is seldom found in our markets4 ,the youngest leaves next to the buds are made into a tea called orange pekoe2 the next older leaves are used for pekoe2 the third1 for souchong first2 the fourth1 for souchong second2 the fifth1 for congou2 and if there is another leaf1 it is made into a tea known as bohea4 ,sometimes the first three leaves are mixed1 and when this is done the tea is called pekoe4 ,if they are mixed with the next two1 the tea is called souchong pekoe4 ,the laws controlling the importation of tea require that each shipment be tested before it passes the custom house1 to determine whether or not it contains what the label claims for it4 #df4 ,,varieties ,,of ,,tea4--,the teas that are put on the market are of two general varieties1 black tea and green tea4 ,any quality of tea or tea raised in any country may be made into these two kinds1 for1 as has been mentioned1 it is the method of preparation that is accountable for the difference4 ,a number of the common brands of tea are blends or mixtures of green and black tea4 ,these1 which are often called mixed teas1 are preferred by many persons to the pure tea of either kind4 #dg4 ,,black ,,tea is made by fermenting the tea leaves before they are dried4 ,this fermentation turns them black and produces a marked change in their flavor4 ,the process of preparation also renders some of the tannin insoluble2 that is1 not so much of it can be dissolved when the beverage is made4 ,some well-known brands of black tea are ,china congou1 or ,english breakfast1 ,formosa1 oolong1 and the various pekoes4 ,the ,english are especially fond of black tea1 and the people of the ,united ,states have followed their custom to the extent that it has become a favorite in this country4 #dh4 ,,green ,,tea is made by steaming the leaves and then drying them1 a process that retains the green color4 ,with tea of this kind1 all fermentation of the leaves is carefully avoided4 ,some familiar kinds of green tea are hyson1 ,japan1 and gunpowder4 ,the best of these are the ones that come from ,japan4 ,,preparation ,,of ,,tea #di4 ,,selection ,,of ,,tea4--,in the course of its preparation1 tea is rolled either into long1 slender pieces or into little balls4 ,knowing this1 the housewife should be able to detect readily the stems and other foreign material sometimes found in teas1 especially the cheaper varieties4 ,such teas should be avoided1 for they are lacking not only in flavor but also in strength4 ,if economy must be practiced1 the moderately expensive grades will prove to be the best ones to buy4 #ej4 ,,methods ,,of ,,making ,,tea4--,upon steeping tea in hot water1 a very pleasant beverage results4 ,if this is properly made1 a gentle stimulant that can be indulged in occasionally by normal adults without harmful results can be expected4 ,however1 the value of tea as a beverage has at all times been much overestimated4 ,when it is served as afternoon tea1 as is frequently done1 its chief value lies in the pleasant hospitality that is afforded by pouring it4 ,especially is this the case in ,england1 where the inhabitants have adopted the pretty custom of serving afternoon tea and feel that guests have not received the hospitality of the home until tea has been served4 ,through their continued use of this beverage1 the ,english have become expert in tea making4 #ea4 ,the ,russians are also adepts so far as the making of tea is concerned4 ,they use a very good kind of tea1 called caravan tea1 which is packed in lead-covered packages and brought to them by caravans4 ,this method of packing and delivery is supposed to have a ripening effect on the leaves and to give them an unusually good flavor4 ,for making tea1 the ,russians use an equipment called a samovar4 ,this is an urn that is constantly kept filled with boiling water1 so that tea can be served to all visitors or callers that come1 no matter what time of day they arrive4 #eb4 ,most persons1 however1 make tea into a beverage by steeping it in boiling water or by placing it in a tea ball or some similar utensil and then allowing it to stand in boiling water for a short time4 ,whichever method of preparation is followed1 the water must be at the boiling point and it must be freshly boiled4 ,water that has been boiled for any length of time becomes very insipid and flat to the taste and affects the flavor of the tea4 ,tea leaves that have been used once should never be resteeped1 for more tannin is extracted than is desirable and the good tea flavor is lost1 producing a very unwholesome beverage4 ,as a rule1 #a to #a-a_/b teaspoonfuls of tea to #a cupful of water is the proportion followed in tea making4 #ec4 ,,steeped ,,tea4--,when tea is to be steeped1 a teapot is used4 ,that the best results may be secured1 the teapot should always be freshly scalded and the water freshly boiled4 ,,steeped ,,tea 7,sufficient to ,serve ,six7 #b ,tb4 tea #a qt4 boiling water ,scald the teapot4 ,put the tea into the teapot and pour the boiling water over it4 ,let stand on the back of the stove for #c minutes1 when a beverage of sufficient strength will be formed4 ,strain the beverage from the tea leaves and serve at once4 ,illustration3 ,,fig4 #f #ed4 ,,afternoon ,,tea4--,when tea is desired for afternoon serving or when it is to be prepared at the table1 a tea ball is the most satisfactory utensil to use4 ,this is a perforated silver or aluminum ball1 such as shown in ,fig4 #f1 which opens by means of a hinge and into which the tea is placed4 ,for convenience in use1 a chain is attached to the ball and ends in a ring that is large enough to slip over the finger4 ,some teapots contain a ball attached to the inside of the lid and suspended inside the pot4 ,utensils of this kind are very convenient1 for when the tea made in them becomes strong enough1 the leaves may be removed without pouring off the tea4 ,to prepare afternoon tea with a tea ball1 put #a or #b teaspoonfuls of tea in the ball1 fasten it securely1 and place it in a cup4 ,then pour enough freshly boiled water over the ball to fill the cup to the desired height4 ,allow the ball to remain in the water until the desired strength is attained and then remove it4 ,if more than #b or #c persons are to be served1 it will be necessary to refill the ball4 #ee4 ,,iced ,,tea4--,perhaps one of the most refreshing drinks for warm weather is iced tea4 ,a tea that is especially blended for this purpose and that is cheaper in price than other tea may be purchased4 ,slices of lemon or crushed mint leaves add much to the flavor of the tea and are often served with it4 ,prepare tea by steeping it1 but make it double strength4 ,strain it from the leaves and allow it to become cool4 ,then pour it into glasses containing cracked ice4 ,serve with sugar and slices of lemon or mint leaves4 #ef4 ,,left-,,over ,,tea4--,tea that remains after all persons are served need not be wasted if it is poured off the leaves at once4 ,such tea is satisfactory for iced tea1 or it may be combined with certain fruit juices in the preparation of various cold beverages4 ,however1 there are not many satisfactory uses for left-over tea2 so it is best to take pains not to make more than will be required for one time4 ,,serving ,,tea ,illustration3 ,,fig4 #g #eg4 ,tea may be served as an accompaniment to meals or with small sandwiches1 dainty cakes1 or macaroons as an afternoon ceremony4 ,if it is served with meals and is poured at the table1 the hostess or the one pouring asks those to be served whether they desire sugar and cream and then uses these accompaniments accordingly4 ,in the event that it is brought to the table poured1 the sugar and cream are passed and those served may help themselves to what they desire4 ,lemon adds much to the flavor of tea and is liked by most persons4 ,a dish of sliced lemon may be passed with the cream and sugar or placed where the hostess may add it to the tea4 ,the ,russians1 who are inveterate tea drinkers1 prepare this beverage by putting a slice of lemon in the cup and then pouring the hot tea over it4 ,if this custom is followed1 the lemons should be washed and sliced very thin and the seeds should be removed from the slices4 ,the flavor may also be improved by sticking a few cloves in each slice of lemon2 or1 if the clove flavor is desired1 several cloves may be put in the teapot when the tea is made4 ,fig4 #g shows slices of lemons ready to be served with tea4 ,some of them1 as will be observed1 have cloves stuck in them4 ,lemon is almost always served with iced tea1 for it adds a delightful flavor4 ,if it is not squeezed into the glass1 it should be cut into quarters or eighths lengthwise and then cut across so that small triangular pieces are formed4 ,these are much easier to handle than whole slices4 ,illustration3 ,,fig4 #h #eh4 ,in the serving of afternoon tea1 the pouring of the tea is the main thing1 and the remainder of the service simply complements this pleasant ceremony4 ,tiny sandwiches1 small cakes1 or macaroons usually accompany the tea1 while such confections as candied orange peel1 stuffed dates1 or salted nuts are often served also4 ,when sandwiches are used1 they may be merely bread-and-butter sandwiches or they may contain marmalade or any desired filling4 ,the principal requirement is that they be made as small and thin as possible1 so that they will be extremely dainty in appearance4 #ei4 ,a tea cozy is a convenient device to use when tea is served from the pot4 ,it consists of a padded cap1 or cover1 that may be slipped over the teapot to prevent the heat from escaping after the tea is infused4 ,it is made of several thicknesses of material in a shape and size that will slip over the teapot easily and can then be removed when the tea is to be poured4 ,this can be made very attractive by means of a nicely embroidered cover4 #fj4 ,fig4 #h shows an attractive table that may be used for serving tea4 ,the top folds over vertically1 so that when the table is not in use it may be disposed of by placing it against the wall of a room4 ,this table holds nothing except the pot containing the tea1 which must be made in the kitchen and placed in the pot before it is brought to the table1 the sugar and cream1 the teacups1 and the lemon4 ,sandwiches1 wafers1 or cakes that are to be served with the tea should be passed to the guests4 ,illustration3 ,,fig4 #i #fa4 ,fig4 #i shows a tea wagon and the equipment for making tea1 with the sandwiches and cakes to be served arranged on a muffin stand1 or ,lazy ,susan4 ,when tea is to be made with an equipment of this kind1 the water is heated in the little kettle by means of the alcohol burner4 ,the can with the long spout contains an extra supply of alcohol with which to keep the burner filled4 ,the tea ball1 which is in the little glass1 is filled with tea and the boiling water is poured over it into each cup4 ,the ball is allowed to remain until the tea is of the desired strength1 when it is removed and used for another cup1 provided sufficient strength remains in the tea leaves4 ,the silver tea caddy at the back of the wagon contains the tea1 and lemon with a fork for serving it is on a small plate near the front of the wagon4 ,napkins and plates for the cakes and sandwiches are on the lower part of the wagon4 ,the napkins and plates are first passed2 then the tea is served with the sandwiches1 after which cakes are served4 99 99 99 99 99 ,,cocoa ,,and ,,chocolate ,,nature ,,and ,,selection ,illustration3 ,,fig4 #aj #fb4 ,,cocoa and ,,chocolate are made from the fruit of the cacao1 or chocolate1 tree4 ,this tree is native to ,mexico1 where cocoa was first used as a beverage1 but it is also grown in ,south ,america and the ,west ,indies4 ,the fruit of this tree was named cocoa ,theobroma1 which means food for the gods1 because of its excellent flavor4 ,the original natives of ,mexico and ,peru used cocoa in place of money4 ,when the ,spanish invaded these countries1 they learned its use and took it back to ,spain1 where it is still a popular beverage4 ,in many localities in ,spain it became a fashionable morning drink1 but it was also served at other times4 #fc4 ,,production ,,of ,,cocoa ,,and ,,chocolate4--,the fruit of the cacao tree is in the form of pods from #f to #aj inches in length and #c to #d inches in diameter4 ,these pods are filled with a white1 pulpy mass in which are embedded from twenty to forty seeds about twice the size and very much the shape of kidney beans4 ,fig4 #aj shows the three stages of the treatment through which the seeds are put before they can be used for a beverage4 ,after they are removed from the pod1 they are fermented and then dried1 when they appear as at a4 ,in this form they are packed in bags and distributed4 ,the beans are then roasted to develop their flavor and are crushed into small pieces called cocoa nibs1 as shown at b4 ,the cocoa nibs are then ground fine1 when they become almost a liquid mass because of the very large amount of fat contained in cocoa4 ,to make the ordinary bitter chocolate used so extensively for cooking purposes1 this mass is run into shallow pans1 where it hardens as it cools4 ,it is often flavored and sweetened and then forms the confection known as sweet chocolate4 ,the application of pressure to bitter chocolate extracts considerable fat1 which is known as cocoa butter and is used largely in creams and toilet preparations4 ,the remaining material is ground into a powder1 as shown at c1 and becomes the commercial cocoa4 ,to prevent the formation of a large amount of sediment in the bottom of the cup1 cocoa is treated with various kinds of alkali4 ,some of these remain in the cocoa and are supposed to be harmful if it is taken in any quantity4 ,the cocoas that are treated with alkali are darker in color than the others4 ,the ,dutch cocoas are considered to be the most soluble and also contain the most alkali4 #fd4 ,,selection ,,of ,,cocoa ,,and ,,chocolate4--,chocolate is usually pure in the form in which it is sold1 because it does not offer much chance for adulteration4 ,however1 the volume of cocoa can be easily increased by cheaper materials1 such as starch1 ground cocoa shells1 etc4 ,cocoa so adulterated should be avoided if possible4 ,generally the best brands1 although higher in price than others1 are free from adulteration1 and from these a selection should be made4 ,the particular brand of chocolate or cocoa to buy must be governed by the taste of those to whom it is to be served4 ,,preparation ,,of ,,cocoa ,,and ,,chocolate #fe4 ,as a beverage1 cocoa probably has greater use than chocolate2 still there are some who prefer the flavor of chocolate to that of cocoa4 ,directions for preparing beverages from both of these materials are given1 with the intention that the housewife may decide for herself which one she prefers to use4 ,for either one1 any ordinary saucepan or kettle may be used1 but those made of enamel or aluminum are best4 ,of these two materials1 aluminum is the better1 for milk is less liable to scorch in a vessel of this kind than in one of any other material4 #ff4 ,when chocolate is to be used for a beverage1 the amount required varies with the strength desired4 ,recipes for bitter chocolate usually give the amount in squares1 but no difficulty will be experienced in determining the amount1 for the cakes of chocolate are marked in squares of #a ounce each4 ,if sweet chocolate is used1 less sugar should1 of course1 be added to the beverage4 #fg4 ,in all but the first of the recipes that follow1 it will be observed that milk is used for a part of the liquid4 ,the quantity given makes an excellent beverage1 but more or less may be used if desired4 ,however1 if the quantity of milk is changed1 the quantity of water should be changed accordingly4 ,condensed or evaporated milk may be utilized very nicely in the making of these two beverages4 ,milk of this kind should1 of course1 be diluted1 a half-pint can requiring #b to #c cupfuls of water4 ,if condensed milk is used1 less sugar than the recipe calls for may be employed4 ,a few drops of vanilla added just before serving always improves the flavor of cocoa or chocolate4 #fh4 ,,plain ,,cocoa4--,the quickest and cheapest method of making cocoa is explained in the recipe that follows4 ,it may be prepared in a saucepan and poured into the cups or it may be made in the cups themselves4 ,to improve the flavor of cocoa made in this way1 as well as add to its food value1 cream should be served with it4 ,salt also is used to improve the flavor of all cocoa and chocolate beverages4 ,,plain ,,cocoa 7,sufficient to ,serve ,six7 #b-a_/b ,tb4 cocoa #b-a_/b ,tb4 sugar ,few grains of salt #d c4 boiling water ,mix the cocoa1 sugar1 and salt1 form into a paste by stirring in a little of the water1 and then add the remainder of the water4 ,serve with cream4 #fi4 ,,breakfast ,,cocoa4--,delicious cocoa can be made by following the directions given in the accompanying recipe4 ,here milk and water are used in equal amounts4 ,when milk is used in the preparation of this beverage1 a scum of albumin is likely to form on the top of the cups unless care is taken4 ,to prevent this1 the cocoa1 as soon as it is prepared1 should be beaten with a rotary egg beater until a fine froth forms on top4 ,this process is known as milling1 and should always be applied whenever milk is used in the preparation of these beverages4 ,,breakfast ,,cocoa 7,sufficient to ,serve ,six7 #b c4 milk #b ,tb4 cocoa #b ,tb4 sugar ,few grains of salt #b c4 boiling water ,scald the milk4 ,mix the cocoa1 sugar1 and salt1 form into a paste by stirring in a little of the boiling water1 and then add the scalded milk and the remainder of the water4 ,beat with an egg beater until a froth is formed and serve at once4 #gj4 ,,rich ,,cocoa4--,there are times when it is desired to serve rich cocoa1 as1 for instance1 with a lunch that is not high in food value or with wafers at afternoon social affairs4 ,the accompanying recipe explains how to make cocoa that will be suitable for such occasions4 ,,rich ,,cocoa 7,sufficient to ,serve ,six7 #d c4 milk #c ,tb4 cocoa #a_/d c4 sugar ,few grains of salt #a_/b c4 boiling water ,scald the milk4 ,stir the cocoa1 sugar1 and salt into a smooth paste with the boiling water and boil for #b or #c minutes4 ,add the scalded milk1 mill1 and serve4 #ga4 ,,creamy ,,cocoa4--,when there is not very much milk on hand and still a rich1 creamy cocoa is desired1 the accompanying recipe should be tried4 ,as will be noted1 flour is used in addition to the usual ingredients4 ,while this is accountable for the creamy consistency of the cocoa1 it should be remembered that the cocoa must be cooked long enough to remove the raw1 starchy flavor of the flour4 ,,creamy ,,cocoa 7,sufficient to ,serve ,six7 #d ,tb4 cocoa #a ,tb4 flour #d ,tb4 sugar ,few grains of salt #b c4 boiling water #b c4 milk ,mix the cocoa1 flour1 sugar1 and salt1 and stir into a paste with some of the water4 ,add the rest of the water1 cook for #e minutes1 and then add the milk1 which has been scalded4 ,mill and serve4 #gb4 ,,hot ,,chocolate4--,very good hot chocolate can be made by following the directions here given4 ,as will be noted1 this recipe is similar to several of those given for cocoa1 except that chocolate is substituted for the cocoa4 ,it may therefore be used on any occasion when cocoa would be served4 ,it is especially delicious when served with a tablespoonful or two of whipped cream4 ,,hot ,,chocolate #b c4 milk #a-a_/b sq4 unsweetened chocolate #a_/d c4 sugar ,few grains of salt #b c4 boiling water ,scald the milk4 ,melt the chocolate over the fire1 add the sugar and salt1 and gradually stir in the boiling water4 ,place over the fire1 let boil for #b or #c minutes1 and add the scalded milk4 ,mill and serve plain or with whipped cream4 #gc4 ,,iced ,,cocoa ,,or ,,chocolate4--,an excellent warm-weather beverage consists of cold cocoa or cold chocolate served either with or without sweetened whipped cream4 ,prepare the cocoa or chocolate according to any of the recipes already given and then allow it to cool4 ,fill glasses with cracked ice1 pour the cocoa or chocolate over it1 and serve either with or without sweetened whipped cream4 #gd4 ,,left-,,over ,,cocoa ,,and ,,chocolate4--,as the materials used in the preparation of cocoa and chocolate are rather expensive1 not the slightest quantity of these beverages that remains after serving should be wasted4 ,however1 a small amount of chocolate usually has to be added so that it will have a stronger flavor4 ,it may then be thickened with corn starch for chocolate blanc mange or with gelatine for chocolate jelly4 ,either of these served with whipped cream or a sauce of some kind makes an excellent dessert4 ,chocolate bread pudding may also be flavored with these left-over beverages4 ,it is also a good plan to utilize left-over cocoa or chocolate for flavoring purposes4 ,however1 additional cocoa or chocolate and sugar should first be added to it1 and the mixture should then be boiled to a sirup4 ,when so prepared it may be used whenever a chocolate flavoring is desired1 such as for flavoring other beverages1 cake icings1 custards1 sauces for desserts1 and ice creams4 ,,serving ,,cocoa ,,and ,,chocolate #ge4 ,when cocoa or chocolate is used to accompany meals1 it is served in the usual sized teacup4 ,however1 when either of these beverages is served at receptions or instead of tea in the afternoon1 regular chocolate cups1 which hold only about half as much as teacups1 are used4 ,an attractive chocolate service to use for special occasions is shown in ,fig4 #aa4 ,the cocoa or chocolate is prepared in the kitchen1 but is served to the guests from a chocolate pot1 such as the one shown1 in tall cups that match the chocolate pot in design4 ,if such a service is not available1 the cocoa or chocolate may be poured into the cups in the kitchen and then brought to the guests on a tray4 ,illustration3 ,,fig4 #aa ,besides sugar1 which is generally added in the preparation of cocoa and chocolate1 cream usually accompanies these beverages1 especially when they are made without milk or with only a little4 ,if the cream is whipped and slightly sweetened1 a spoonful or two will be sufficient to render the beverage delightful4 ,in case no cream is on hand1 marshmallows make a very good substitute4 ,one of these should be placed in the bottom of each cup and the hot beverage poured over it4 ,the marshmallow softens and rises to the top4 ,when marshmallows are to be added to cocoa1 less sugar should be used in its preparation4 99 99 99 99 99 ,,non-,,stimulating ,,beverages ,,cereal ,,beverages #gf4 ,,non-,,stimulating ,,beverages are those which contain neither stimulant nor alcohol4 ,they are the ones usually depended on to carry nutrition into the body and to provide the necessary refreshment4 ,in this class of beverages come the various cereal beverages1 fruit drinks1 soft drinks1 and milk-and-egg drinks4 ,with the exception of the cereal beverages1 these drinks are of a very refreshing nature1 for they are served as cold as possible and they contain materials that make them very pleasing to the taste4 ,most of them can be prepared in the home at much less cost than they can be purchased commercially prepared or at soda fountains2 so it is well for the housewife to be familiar with their nature and their preparation4 #gg4 ,,cereal ,,beverages1 as the name implies1 are made from cereals4 ,of these1 the cereal coffees are perhaps the most common4 ,they contain nothing that is harmful1 and are slightly beneficial in that they assist in giving the body some of the necessary liquid4 ,however1 they have absolutely no food value and are therefore of no importance in the diet except to take the place of stimulating beverages that are likely to injure those who drink them4 ,they are made of cereals to which sugar or molasses is added1 and the whole is then baked until the cereals brown and the sugar caramelizes1 the combination producing a flavor much like that of coffee4 ,plain roasted wheat or bran can be used very well as a substitute in the making of these beverages4 ,in the parts of the country where rye is extensively grown1 it is roasted in the oven until it is an even brown in color4 ,it is then used almost exclusively by some persons to make rye coffee1 a beverage that closely resembles coffee in flavor4 #gh4 ,the instantaneous cereal beverages are made by drawing all the flavor possible out of the material by means of water4 ,the water is then evaporated and the hard substance that remains is ground until it is almost a powder4 ,when water is added again1 this substance becomes soluble instantly4 ,instantaneous coffee is prepared in the same way4 ,the way in which to use these beverages depends1 of course1 on the kind selected1 but no difficulty will be experienced in their preparation1 for explicit directions are always found in or on all packages containing them4 99 99 99 99 99 ,,fruit ,,beverages ,,ingredients ,,for ,,fruit ,,beverages #gi4 ,,fruit ,,beverages are those which contain fruit and fruit juices for their foundation4 ,as there are many kinds of fruit that can be used for this purpose1 almost endless variety can be obtained in the making of these beverages4 ,one of the important features is that a great deal of nourishment can be incorporated into them by the materials used4 ,in addition1 the acids of fruits are slightly antiseptic and are stimulating to the digestion as well as beneficial to the blood4 #hj4 ,lemon juice1 when mixed with other fruit juices1 seems to intensify the flavor4 ,because of this fact1 practically all the recipes for fruit beverages include this juice as one of the ingredients4 ,the combination of pineapple and lemon yields a greater quantity of flavor for beverages1 ices1 etc4 than any other two fruit flavors4 ,juice may be extracted from all fruits easily4 ,to obtain lemon juice for a fruit beverage1 first soften the fruit by pressing it between the hand and a hard surface1 such as a table top1 or merely soften it with the hands4 ,then cut it in two1 crosswise1 and drill the juice out1 as shown in ,fig4 #ab1 by placing each half over a drill made of glass or aluminum and turning it around and around until all the juice is extracted4 ,to remove the seeds and pulp1 strain the juice through a wire strainer4 ,the juice from oranges and grapefruit1 if they are not too large1 may be extracted in the same way4 #ha4 ,it is not always necessary to extract juices from fresh fruit for fruit beverages2 in fact1 juice from canned fruit or juice especially canned for beverage making is the kind most frequently employed4 ,for instance1 in the canning of fruit there is often a large quantity of juice left over that most persons use for jelly4 ,it is a good plan to can this juice just as it is and then use it with lemon juice or other fruit juices for these beverages4 ,also1 juices that remain after all the fruit has been used from a can may be utilized in the same way1 no matter what the kind or the quantity4 ,in fact1 unless otherwise stated in the recipes that follow1 the fruit juices given1 with the exception of orange and lemon juice1 are those taken from canned fruit or juices canned especially for beverage making4 ,these juices also lend themselves admirably to various other uses1 for1 as has already been learned1 they are used in ices1 gelatine desserts1 salad dressing1 pudding sauces1 etc4 ,therefore1 no fruit juice should ever be wasted4 ,illustration3 ,,fig4 #ab #hb4 ,the clear-fruit beverages become more attractive when they are garnished in some way4 ,a slice of lemon1 orange1 or pineapple1 or a fresh strawberry put into each glass improves the flavor and makes the beverage more appetizing4 ,red1 yellow1 and green cherries may be bought in bottles and used for such purposes4 ,as these are usually preserved in wine and are artificially colored1 many persons object to their use4 ,a good substitute for them is candied cherries4 ,these can be bought from any confectioner and do very well when a red decoration is desired4 ,,preparation ,,of ,,fruit ,,beverages #hc4 ,,lemonade4--,next to water1 no other drink is so refreshing nor quenches the thirst to so great an extent as lemonade4 ,lemonade is suitable for many occasions1 and as lemons can be purchased at any time of the year it can be made at almost any season4 ,the lemon sirup prepared for this beverage may be used as desired1 for if it is put in a cool place it will keep for a long time4 ,the more the sirup is boiled down1 the better will it keep4 ,a tablespoonful or two of glucose or corn sirup added to such mixtures when they are boiled will help to keep them from crystallizing when they stand4 ,,lemonade 7,sufficient to ,serve ,six7 #a c4 sugar #a qt4 water #a_/b c4 lemon juice ,make a sirup by boiling the sugar and water for a few minutes1 and set aside to cool4 ,add the lemon juice and then dilute with ice water to suit the taste4 ,serve in glasses and garnish each one with a slice of lemon or a red cherry4 #hd4 ,,orangeade4--,while not so acid in flavor as lemonade1 orangeade is also a delightful drink4 ,on warm days1 drinks of this kind should take the place of the hot ones that are generally used during the cold weather4 ,,orangeade 7,sufficient to ,serve ,six7 #c_/d c4 sugar #a qt4 water #a_/b c4 orange juice #c ,tb4 lemon juice ,make a sirup of the sugar and #a cupful of the water4 ,allow this to become cool and then add the fruit juices and the remaining water4 ,pour into glasses and garnish each glass with a slice of orange1 a red cherry1 or a fresh strawberry4 #he4 ,,grape ,,lemonade4--,an excellent combination in the way of a beverage is lemonade and grape juice4 ,besides adding flavor to the lemonade1 the grape juice gives it a delightful color4 ,,grape ,,lemonade 7,sufficient to ,serve ,six7 #a qt4 lemonade #a c4 grape juice ,prepare the lemonade in the manner explained in ,art4 #hc4 ,add the grape juice to the lemonade and stir well4 ,serve ice cold in glasses4 #hf4 ,,pineapple ,,lemonade4--,another variation of lemonade is produced when pineapple juice is added to it4 ,to garnish this beverage1 a slice of lemon and a spoonful of grated pineapple are generally used4 ,this pineapple beverage is delightful with wafers or small cakes as refreshments for informal social affairs during hot weather4 ,,pineapple ,,lemonade 7,sufficient to ,serve ,six7 #a c4 water #c_/d c4 sugar #c c4 ice water #a c4 juice from canned pineapple #c lemons ,make a sirup of the water and sugar1 and set aside to cool4 ,add the ice water1 the pineapple juice1 and the juice of the lemons4 ,stir well1 strain1 and serve4 ,garnish with a slice of lemon and a spoonful of grated pineapple added to each glass4 #hg4 ,,mint ,,julep4--,mint drinks are not served so often as some of the other fruit beverages1 but those with whom they find favor will undoubtedly be delighted with mint julep prepared according to the following recipe3 ,,mint ,,julep 7,sufficient to ,serve ,eight7 #d sprigs mint #a c4 sugar #a qt4 water #a c4 red cherry juice #a_/b c4 pineapple juice #a_/b c4 orange juice #a_/d c4 lemon juice ,crush the mint with the sugar1 using a potato masher or a large spoon4 ,add the water and fruit juices and strain4 ,serve over crushed ice and garnish the glasses with sprigs of mint4 ,tall1 narrow glasses are especially attractive for serving this drink4 #hh4 ,,fruit ,,nectar4--,the term nectar was used by the early ,greeks to mean the drink of the gods4 ,now it is often applied to an especially delightful beverage4 ,pineapple combined with lemon is always good1 but when orange juice is also used1 an excellent nectar is the result4 ,,fruit ,,nectar 7,sufficient to ,serve ,eight7 #c_/d c4 sugar #b c4 water #a-a_/b c4 orange juice #a c4 pineapple juice #a_/b c4 lemon juice ,boil the sugar and water for #b minutes and then cool4 ,add the fruit juices1 strain1 and serve over cracked ice4 #hi4 ,,red-,,raspberry ,,nectar4--,a beverage that is pleasing to the eye1 as well as delightful to the taste1 can be made by combining red-raspberry juice and lemon juice with the required amount of sugar and water4 ,the juice from canned raspberries may be used for this drink4 ,,red-,,raspberry ,,nectar 7,sufficient to ,serve ,six7 #a_/b c4 sugar #b c4 water #a_/b c4 lemon juice #a-a_/b c4 red raspberry juice ,boil the sugar and water for #b minutes and allow the sirup to become cool4 ,then add the fruit juices1 strain1 and serve over cracked ice4 #ij4 ,,spice ,,cup4--,occasionally a spice drink seems to be just what is desired4 ,when this is the case1 the directions given in the accompanying recipe for spice cup should be followed4 ,,spice ,,cup 7,sufficient to ,serve ,eight7 #a-a_/b c4 sugar #a-a_/b pt water #ab cloves #b-;in4 stick cinnamon #c lemons #d oranges #b drops oil of wintergreen ,boil the sugar1 water1 and spices together for #e minutes and allow the sirup to become cool4 ,add the juice of the lemons and oranges and the wintergreen oil and serve in glasses over cracked ice4 ,garnish each glass with slices of orange and lemon or a piece of preserved ginger4 #ia4 ,,fruit ,,punch4--,as fruit beverages are very often served at small receptions1 club meetings1 or parties1 a recipe that will make a sufficiently large quantity is often desired4 ,the amounts mentioned in the following recipe will make enough fruit punch to serve thirty to forty persons if punch glasses are used1 or sixteen to twenty if ordinary drinking glasses are used4 ,,fruit ,,punch #b-a_/b c4 sugar #a qt4 water #b c4 fruit juice 7raspberry1 strawberry1 or cherry7 #f oranges #f lemons #a pt4 can grated pineapple #a c4 strong black tea 7strained7 #a qt4 carbonated water ,boil the sugar and water for #b minutes and allow the sirup to become cool4 ,then add the fruit juice1 the juice of the oranges and lemons1 the pineapple1 and the tea4 ,just before serving1 add the carbonated water1 which lends a sparkling appearance and a snappy taste to a beverage of this kind4 ,pour over cracked ice into sherbet or punch glasses or into tall narrow ones4 #ib4 ,,ginger-,,ale ,,punch4--,as most persons like the flavor of ginger ale1 punch containing ginger ale is always a favorite when a large company of persons is to be served4 ,the quantity that the accompanying recipe makes will serve twenty to twenty-five persons if punch glasses are used1 or ten to twelve persons if drinking glasses are used4 ,,ginger-,,ale ,,punch #a-a_/b c4 sugar #a pt4 water #b lemons #c oranges #a pt4 grape juice #d sprigs fresh mint 7crushed7 #a lemon sliced thin #a qt4 ginger ale ,boil the sugar and water for #b minutes and allow the sirup to become cool4 ,drill the juice from the lemons and oranges and add this with the grape juice1 crushed mint1 and sliced lemon to the sirup4 ,just before using1 add the ginger ale and serve over cracked ice4 ,,soft ,,drinks #ic4 ,a class of very popular non-stimulating beverages are the ,,soft ,,drinks sold at the soda fountains4 ,many of them can also be bought in bottles and so may be purchased and served at home4 ,these drinks really consist of carbonated water and a flavoring material that is either prepared chemically and colored or made of fruit extracts4 ,sometimes ice cream is added1 and the drink is then called ice-cream soda4 #id4 ,soft drinks include phosphates1 ginger ale1 coca cola1 birch beer1 root beer1 and various other drinks called mashes1 sours1 and freezes4 ,while these are pleasing to the taste and have the advantage of being ready to drink when prepared1 it is advisable not to indulge in them too frequently1 because excessive use of them is liable to affect the system4 ,besides1 beverages that are just as satisfactory as these so far as flavor is concerned and that are made of much better material can be prepared at home at far less cost4 ,with these drinks1 as with other commercially prepared articles of food1 the cost of preparation and service in addition to the cost of materials must be paid for by the consumer4 ,,nourishing ,,beverages #ie4 ,many times it is necessary or desirable to administer food in the form of liquid4 ,when this is to be done1 as much nourishment as possible should generally be incorporated into the beverage4 ,to meet such a need1 the following recipes are presented4 ,in each case1 the quantities mentioned make a drink sufficient for only one person1 so that if more than one are to be served the amounts should be multiplied by the number desired4 ,the food materials used in these drinks are easily digested1 and the beverages are comparatively high in food value4 #if4 ,at most soda fountains1 these nourishing drinks are offered for sale1 so that if one does not desire the work of preparation1 they may be obtained at such places4 ,however1 as practically all the ingredients are materials used in the home and are therefore nearly always on hand in most households1 drinks of this kind may be prepared at home at much less cost than when purchased already made4 ,the main thing to remember in their preparation is that the ingredients should be as cold as possible and that the beverage should be cold when served4 #ig4 ,the beverages containing eggs may be made in more than one way4 ,they may be mixed in a bowl or an enamelware dish with a rounded bottom and then beaten with a rotary egg beater1 or they may be mixed in a metal shaker designed especially for this purpose and then shaken thoroughly in that4 ,in drinks of this kind1 the point to remember is that the eggs should be beaten or shaken until they are light and foamy4 #ih4 ,,chocolate ,,sirup4--,while chocolate sirup is not a beverage in itself1 it is used to such an extent in beverages1 as well as an accompaniment to numerous desserts1 that it is well for the housewife to know how to prepare it4 ,it may be kept an indefinite length of time if it is put into a glass jar and sealed4 ,here1 as in the preparation of other sirups1 a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing4 ,,chocolate ,,sirup #d sq4 chocolate #a c4 water #c_/d c4 sugar ,melt the chocolate in a saucepan1 stir in the water1 and add the sugar4 ,boil until a thick sirup is formed4 #ii4 ,,plain ,,milk ,,shake4--,a pleasant variation for milk is the plain milk shake here given4 ,even those who are not fond of milk and find it hard to take like it when it is prepared in this way4 ,,plain ,,milk ,,shake #a c4 milk #b tsp4 sugar ,few drops of vanilla ,dash of nutmeg ,beat all the ingredients together with an egg beater or shake well in a shaker and serve in a glass with cracked ice4 #ajj4 ,,egg ,,milk ,,shake4--,the simplest form of egg drink is the egg milk shake explained in the accompanying recipe4 ,this is an extremely nutritious drink and is often served to invalids and persons who must have liquid nourishment4 ,,egg ,,milk ,,shake #c_/d c4 milk #a egg #a ,tb4 sugar ,pinch of salt ,few drops of vanilla ,mix all the ingredients and beat the mixture with a rotary beater or shake it in a shaker4 ,serve in a glass over cracked ice4 #aja4 ,,egg ,,chocolate4--,the addition of chocolate to an egg milk shake improves it very much and makes a drink called egg chocolate4 ,,egg ,,chocolate #c_/d c4 milk #a egg #b ,tb4 chocolate sirup ,few drops of vanilla ,pinch of salt ,mix all the materials and beat with an egg beater or shake thoroughly in a shaker4 ,serve in a glass with cracked ice4 #ajb4 ,,chocolate ,,malted ,,milk4--,a preparation that is much used in nourishing drinks and that furnishes a great deal of nutrition is malted milk4 ,this is made from cow's milk and is blended by a scientific process with malted grains4 ,it comes in powder form and may be purchased in bottles of various sizes4 ,it is well to keep a good brand of malted milk on hand1 as there are various uses to which it can be put4 ,,chocolate ,,malted ,,milk #c_/d c4 milk #a egg #b ,tb4 malted milk #b ,tb4 chocolate sirup ,few drops of vanilla ,pinch of salt ,mix and shake in a shaker or beat with a rotary egg beater4 ,serve in a glass with cracked ice4 #ajc4 ,,orange ,,egg ,,nog4--,the accompanying recipe for egg nog requires orange for its flavoring1 but any fruit juice may be substituted for the orange if desired4 ,pineapple and apricot juices are exceptionally good4 ,,orange ,,egg ,,nog #a_/d c4 cream #a_/d c4 milk #a egg #a ,tb4 sugar #b oranges ,mix the cream1 milk1 egg1 and sugar1 beat well with an egg beater1 and continue beating while adding the juice of the oranges4 ,serve in a glass over crushed ice4 #ajd4 ,,foamy ,,egg ,,nog4--,an egg nog can be made foamy and light by separating the eggs and beating the yolks and whites separately4 ,either cream or milk may be used for this drink1 and it may be flavored with vanilla or fruit juice1 as preferred4 ,a small piece of red jelly beaten into the egg white makes this drink very attractive2 or1 jelly may be used as a flavoring and beaten with the ingredients4 ,,foamy ,,egg ,,nog #b eggs #a ,tb4 sugar #a_/b c4 cream or milk #b ,tb4 fruit juice or #a_/b tsp4 vanilla ,separate the yolks and whites of the eggs4 ,mix the yolks with the sugar1 cream or milk1 and the fruit juice or vanilla and beat thoroughly4 ,beat the whites stiff and fold into the first mixture1 retaining a tablespoonful of the beaten white4 ,pour into a tall glass1 put the remaining white on top1 and serve4 99 99 99 99 99 ,,beverages ,,examination ,,questions 7#a7 ,what is a beverage8 7#b7 ,what does boiling do to3 7a7 hard water8 7b7 impure water8 7#c7 ,what is the value of beverages in the diet8 7#d7 ,mention and define the three classes of beverages4 7#e7 7a7 ,what are caffeine1 theine1 and theobromine8 7b7 ,where is each found8 7c7 ,what effect do they have on the human body8 7#f7 7a7 ,where is tannic acid found8 7b7 ,what effect does it have on the human body8 7#g7 ,tell briefly about the preparation of coffee for the market4 7#h7 ,how should coffee be bought8 7#i7 ,what are the general proportions of coffee and liquid used in the making of coffee8 7#aj7 ,what use can be made of left-over coffee8 7#aa7 ,tell briefly about the preparation of black and green tea for the market4 7#ab7 ,what points should be observed in the selection of tea8 7#ac7 ,what general proportions of tea and water are used for the making of tea8 7#ad7 ,tell briefly about the preparation of cocoa and chocolate for the market4 7#ae7 ,what advantage have cocoa and chocolate over tea and coffee as4 articles of food8 7#af7 ,what use can be made of left-over cocoa and chocolate8 7#ag7 7a7 ,how are cereal coffees made8 7b7 ,of what value are they8 7#ah7 ,of what value are fruit beverages8 7#ai7 ,what uses can be made of left-over fruit juices8 7#bj7 ,what good use can be made of nourishing beverages8 99 99 99 99 99 ,,the ,,planning ,,of ,,meals 99 99 99 99 99 ,,necessity ,,for ,,careful ,,meal ,,planning #a4 ,as every housewife realizes1 the feeding of the members of her family places upon her serious and important responsibilities4 ,while she deserves and receives credit for their good health1 the blame for much of their ill health falls upon her1 too4 ,the reason for this is that illness is due in a greater measure to wrong food than to any other single factor2 and even if improper diet is not directly responsible for ill health1 it certainly lowers the bodily resistance and thus makes a person susceptible to disease4 ,the health of her family is naturally the housewife's first and greatest consideration1 and as this depends so much on correct diet1 it should be the aim of every housewife to plan her meals in the careful1 intelligent way required to supply her household with the food each member needs4 #b4 ,as has already been learned1 a knowledge of the selection1 care1 and preparation of food is absolutely necessary in providing proper diet4 ,but correct feeding requires more than this4 ,in addition1 the housewife must have a working knowledge of what foods contain and their effect in the body4 ,she must also learn what her family needs and then make every effort to supply this need in the most economical way4 ,the result will be a sufficient amount of food of the right kind at a minimum expenditure of funds4 ,she should keep in mind1 however1 that the cost of diet has no direct relation to its food value1 but that economy and proper feeding are closely connected4 ,for instance1 an inexpensive diet may be just as satisfactory from a food-value standpoint as an expensive one4 ,but in order to make the inexpensive one adequate and the expensive one balanced1 the housewife must apply her knowledge of the general composition of food2 that is1 she must know whether a food predominates in carbohydrate1 fat1 or protein1 and whether or not it furnishes minerals4 ,equipped with such knowledge1 she will be able to purchase the largest amount of nutritive material for the smallest outlay of money4 ,the cheapest food is not always the one that sells for the lowest price per pound1 quart1 or bushel1 but the one that furnishes the most nutritive material at the lowest cost2 also1 food that is the wrong kind to serve is not an economical one to purchase4 #c4 ,many housewives regard it as unnecessary to plan beforehand and persist in preparing meals without giving any previous thought to them4 ,but to begin thinking about an hour before meal time what to have for a meal is neither wise nor economical1 for then it is too late to determine what ought to be served from a diet standpoint and there can be prepared only those foods which the time will allow4 ,as can well be understood1 this is both a disastrous plan for correct diet and a very extravagant way in which to feed a family4 ,quickly broiled steaks and chops1 commercially canned vegetables and fruits1 and prepared desserts should be the occasional treat rather than the daily food4 ,instead of using these constantly1 time should be allowed for the preparation of the less expensive meats and vegetables and the home-made desserts4 ,to prepare such foods successfully requires that meals should be planned at least #bd hours before they are to be served1 and in reality the main dishes should be decided on #dh hours ahead of time4 ,then1 sometime between breakfast and luncheon and before the day's marketing is done1 detailed plans should be made for luncheon and dinner of that day and for breakfast of the next4 ,nor should the left-overs be disregarded if economy would be the watchword in the management of the household4 ,rather1 they should be included in the plans for each day and used up as fast as possible4 99 99 99 99 99 ,,purchase ,,of ,,foods ,,successful ,,marketing #d4 ,the truly economical housewife will find it necessary each day to determine three things3 7#a7 what is left from yesterday's meals and what use can be made of it2 7#b7 what is in supply that can be used for that day2 and 7#c7 what must be added to these things to provide satisfactory meals for the family4 ,having determined these points1 she should make a list of the articles that she must purchase when she does her marketing4 ,a pad fastened to the kitchen wall and a pencil on a string attached to the pad are convenient for this purpose4 ,at the same time1 they serve as a reminder that when all of any article1 such as coffee1 sugar1 baking powder1 etc41 has been used1 a note should be made of this fact4 ,to her list of supplies that have become exhausted since her preceding marketing day should be added the fresh fruits1 vegetables1 and other perishable foods needed for the next day or preferably for the next two days if they can be kept4 #e4 ,it is only with proper preparation that the housewife may expect her marketing trips to be successful4 ,if she starts to market with merely two or three items in mind and then tries to think of what she needs as she orders1 not only does she waste the grocer's time1 but her marketing trip will be a failure4 ,after she arrives home1 she will find that there are other things she should have purchased1 and the grocer will be forced to make an extra delivery to bring them to her4 ,this is more than she has a right to expect1 for the grocer should not be obliged to pay for her lack of planning4 #f4 ,to purchase economically1 it is advisable1 when possible1 to buy at a cash grocery and to pay cash for what is bought4 ,when this is done1 one is not helping to pay the grocer for accounts he is unable to collect4 ,it is a fortunate grocer who is able to collect #hj per cent4 of his bills from his patrons when he conducts his business on the credit plan4 ,however1 if it is desired to deal with a credit grocer1 all bills should be paid at least once a month4 ,no customer has a right to expect the grocer to wait longer than #cj days for his money4 ,in many of the cities and large towns1 some credit grocers have adopted what is called the cash-and-carry plan4 ,all customers1 whether they buy for cash or on credit1 must pay the same price for groceries1 but those who wish their goods delivered must pay additional for delivery and those who buy on credit must pay a certain percentage additional on each purchase for bookkeeping4 ,it will readily be seen that such a plan gives the cash customers1 especially if they carry their purchases1 a decided advantage over credit customers4 ,also1 the grocer is better able to sell his wares at a lower price than the credit grocer who makes free deliveries and no charge for bookkeeping4 ,,keeping ,,household ,,accounts #g4 ,,necessity ,,for ,,keeping ,,accounts4--,practically every family is limited to a definite sum of money that may be spent for food4 ,the first consideration1 then1 while it may not be the most important one1 is that of making each dollar buy all that it possibly can in order that the income may meet all the demands upon it4 ,various conditions arise that affect the proportion of the income to be used for this purpose4 ,for instance1 two women whose husbands have equal incomes would1 under the same conditions1 have an equal amount of money to spend for food1 but as a rule there is something to cause this amount to become unequal4 ,one woman may have two children in her family while the other has none1 a condition that means1 of course1 that the woman with the children will have less money to spend for food and with that money she must feed more persons4 ,her family must be1 if possible1 as well nourished as the other one4 ,in order to accomplish this task1 it will be necessary to supply all the required food material in a form that will cost less than the food purchased by the woman who has a smaller family to feed and clothe4 ,an excellent way in which to keep expenses down and consequently to live within one's income is to keep a simple record of household expenses4 ,such a record will enable every housewife to determine just what each item of household necessities costs and whether or not the proportion of cost to income is correct4 ,to keep a record of expenditures will not prove much of a task if it is done systematically1 for a few minutes a day will be sufficient time in which to keep accounts up to date4 ,however1 if account keeping is attempted1 it should not be neglected even for a day1 for it will soon assume the proportions of a large task and will have a tendency to discourage the housewife with this part of her work4 #h4 ,,equipment ,,for ,,household ,,account ,,keeping4--,for convenience in keeping household accounts1 a small desk like the one shown in ,fig4 #a should1 if possible1 be secured and placed in an unoccupied or convenient corner of the kitchen4 ,here can be kept cook books1 recipes1 suitable books or cards for account keeping1 the marketing pad1 a file for bills from the grocer and the butcher1 labels for cans and jars1 etc4 ,here may also be placed an extension telephone1 which1 by being so convenient1 will save the housewife many steps4 ,a white desk with a chair to match is the most attractive kind to select for kitchen use1 but a dark one may be used if preferred4 ,the desk illustrated was a simple wooden one that was enameled white after it was bought1 but it is possible to buy white desks for this purpose4 ,a small1 plain table will1 of course1 answer very well if no desk is available and it is desired not to buy one4 ,illustration3 ,,fig4 #a #i4 ,,methods ,,of ,,household ,,account ,,keeping4--,if the housewife runs a credit account with the grocer1 she will learn that different grocers have different ways of recording her purchases4 ,in some cases1 she is provided with a store book1 which she takes to the grocer each time she makes a purchase and in which he records the date and the items bought by her4 ,then at the end of a stated time1 usually the end of the month1 when a settlement is to be made1 the amounts for the month are totaled and a new account is started4 ,with such a plan1 the housewife does not have to keep any record for herself4 ,to be certain that the grocer's account is accurate1 she simply has to check the entries each time they are made in the book by the grocer4 ,in other cases1 the grocer merely makes out a slip1 or bill1 for each purchase and at the end of the month presents his statement for the amount due4 ,in such an event1 provided the housewife does not wish to make entries into a suitable book1 she may file the slips as she receives them in order that she may check the grocer's monthly bill as to accuracy4 ,a bill file like that shown in ,fig4 #b is very convenient for the filing of bills4 ,however1 if she does not wish to save each slip she receives1 she may adopt one of two methods of account keeping1 depending on how much time she has to devote to this matter4 ,illustration3 ,,fig4 #b #aj4 ,if she desires to be very systematic and has sufficient time1 it will prove a good plan to record each purchase in a suitable book in the manner shown in ,fig4 #c4 ,books for this purpose can be purchased in any store where stationery is sold and are not expensive4 ,in this method of recording1 as a page becomes filled with items1 the total is carried forward to each new page until the bill is paid at the end of the month4 ,then1 for the next month1 a new account may be started4 ,this same method may also be followed in keeping accounts for meats1 milk1 and such household expenses as rent1 light1 heat1 and laundry4 ,all these accounts1 together with an account for clothing and one for miscellaneous expense1 make up a complete expense account4 ,,grocery ,,account ,with ,john ,smith1 #dbj ,fourth ,avenue #aj_/ae #a pk4 ,apples4444444444444444444444 4#de #a doz4 ,eggs44444444444444444444444 4#ee #a lb4 ,butter4444444444444444444444 4#ec #b lb4 ,sweet ,potatoes44444444444444 4#ae #b cans ,duff's ,molasses444444444444 4#ed #a pt4 ,vinegar444444444444444444444 4#aj #aj_/ag #a cake ,yeast4444444444444444444444 4#jd #f lb4 ,crisco4444444444444444444444 #a4ih #a box ,coconut444444444444444444444 4#ce #a can ,pineapple4444444444444444444 4#be #a lb4 coffee4444444444444444444444 4#dj #b qt4 ,carrots444444444444444444444 4#aj #aj_/ai #a box ,matches444444444444444444444 4#aj #b bars ,laundry ,soap444444444444444 4#ab #a head ,lettuce44444444444444444444 4#jh #a can ,corn444444444444444444444444 4#bj #a bu4 ,potatoes44444444444444444444 #b4jj #a qt4 ,maple ,sirup44444444444444444 4#fe -------- ,forwarded4444444 #h4ei ,,fig4 #c #aa4 ,a somewhat simpler plan and one that requires less time is shown in ,fig4 #d4 ,when the slips are received1 they should be checked to see whether they are correct and then added to get the total4 ,only this total1 together with the date1 is placed in the book kept for the purpose1 the slips then being discarded4 ,such a plan will prove very satisfactory for the various household expenses if care is used in checking the items of the slips and in adding them4 ,regarding the settlement of her accounts1 the housewife who buys on credit will find it a good plan to pay her bills by check4 ,then receipts will not have to be saved1 for the returned check is usually all that is required to prove that a bill has been paid4 #ab4 ,the housewife who buys for cash does not necessarily have to keep a detailed record of her purchases1 for by simply filing her purchase slips in the manner shown in ,fig4 #b she can determine at any time what her money has been used for4 ,still1 in every well-regulated household1 it is advisable to keep a daily record of income and expenditure2 that is1 to put down every day how much is spent for food1 laundry1 cleaning1 and1 in fact1 all expenditures1 as well as how much cash is received4 ,indeed1 if such an account is kept1 the tendency of money to slip away will be checked and a saving of money is bound to result4 ,,grocery ,,account ,with,john ,smith1 #dbj ,fourth ,avenue #aj_/b ,groceries444444444444444444444444444 #b4aj #aj_/c ,groceries444444444444444444444444444 #b4gf #aj_/f ,groceries444444444444444444444444444 4#db #aj_/h ,groceries444444444444444444444444444 #d4ab #aj_/aj ,groceries444444444444444444444444444 #a4ji #aj_/ac ,groceries444444444444444444444444444 4#cb #aj_/ae ,groceries444444444444444444444444444 #b4cj #aj_/ag ,groceries444444444444444444444444444 #b4ac #aj_/bj ,groceries444444444444444444444444444 #a4ic #aj_/bb ,groceries444444444444444444444444444 #c4ig #aj_/bd ,groceries444444444444444444444444444 #a4fi #aj_/bg ,groceries444444444444444444444444444 #d4aj #aj_/bi ,groceries444444444444444444444444444 #a4ab #aj_/ca ,groceries444444444444444444444444444 #c4ce -------- ,forwarded44444444444444 #ca4dj ,,fig4 #d #ac4 ,a simple plan for keeping such a record is illustrated in ,fig4 #e4 ,for this record it is possible to buy sheets of paper or cards already ruled at any stationery store1 but it is a simple matter to rule sheets of blank paper that will answer the purpose very well4 ,as will be observed1 there is a space provided for every day of the month and columns into which may be placed the expenditures for groceries1 including fruits and vegetables1 as well as for meats and fish1 milk1 laundry and cleaning1 and miscellaneous items1 such as ice and other necessities that are not ordinarily classed as groceries4 ,of course1 the number of columns to be used can be regulated by the person keeping the account1 the illustration simply showing the general procedure4 ,however1 one column should be devoted to the daily expenditure1 the figures here being the amounts of the total money spent for the different items each day4 ,in the last column should be recorded the various amounts of money received by the housewife during the month for the settlement of her bills4 ,at the end of the month1 all of the columns should be totaled4 ,the total of the daily outlay should equal that of the preceding columns4 ,the difference between this total and that of the money received will show the housewife just how she stands with regard to income and expenditure for foods and kitchen supplies4 ,in this case1 there is an excess of expenditure amounting to #aj4fh1 and this sum should be forwarded to the ,june account4 ,on the other hand1 should the housewife find that her expenses exceed her allowance1 she will know that it will be necessary for her to curtail her expenditures in some way4 ,expenditures and ,receipts for the ,month of ,may1 #ai ,meats ,laundry ,miscel- ,date ,groc- and ,milk and laneous ,daily ,money eries ,fish ,cleaning ,expend- ,outlay ,rec'vd itures ---------------------------------------- ------------------------ #a #b4aj 4#fj 4#bh #a4ej #d4dh #e4gj #b 4#dj 4#bh 4#eh #c #b4gf #a4ij 4#bh 4#ce #e4bi #ae4jj #d 4#bh 4#bh #e 4#bh 4#bh #f 4#db 4#bh 4#ce #a4je #g 4#cf 4#bh 4#aj 4#gd #h #d4ab 4#bh #b4jj 4#dj #f4hj #i 4#bh 4#bh #aj #a4ji #a4hc 4#bh 4#ch #c4fj #ae4jj #aa 4#bh 4#bh #ab 4#bh 4#ce 4#fc #ac 4#cb 4#gf 4#bh #a4cf #ad 4#bh 4#ai 4#dg #ae #b4cj 4#bh #a4ej 4#ab #d4bj #af 4#ec 4#bh 4#ha #ag #b4ac #a4fc 4#bh 4#fj #d4fd #ae4jj #ah 4#bh 4#bh #ai 4#bh 4#bb 4#ej #bj #a4ic 4#bh 4#dj #b4fa #ba 4#ij 4#bh #a4ah #bb #c4ig 4#bh #b4jj 4#dj #f4fe #bc #b4aj 4#bh 4#bh #bd #b4aj #b4bd 4#bh 4#hj #e4ja #ae4jj #be 4#bh 4#aj 4#ch #bf 4#bh #a4ej #a4gh #bg #d4aj 4#bh 4#ce #d4gc #bh 4#ch 4#bh 4#ff #bi #a4ab 4#df 4#bh #a4ej 4#dj #c4gf #cj 4#bh 4#bh #ca #c4ce #a4hg 4#bh 4#ee #f4je #ae4jj ---------------------------------------- ------------------------ ,total #ca4dj #ac4hh #h4fh #aj4jj #f4ff #gj4jb #hj4gj ,,fig4 #e ,such a method of record keeping could also be followed with good results for showing the distribution of the entire income of a family4 ,it would simply mean the planning of suitable columns for the different items of expenditure4 #ad4 ,too much cannot be said of the merit of following some such simple account-keeping method as the ones here outlined1 for1 as has been explained1 it will enable the housewife to know with a fair degree of accuracy what she has spent her money for4 ,in addition to the satisfaction this will give1 it will supply a basis from which she can apportion1 or budget1 her yearly income if she so desires4 ,by giving careful consideration to the various items of expense1 she may find it possible to reduce some of them in order to increase her savings account or to have money for other items that require a larger expenditure4 99 99 99 99 99 ,,cost ,,of ,,foods ,,factors ,,influencing ,,cost #ae4 ,certain factors that enter into the production of food add so much to the cost that they must be taken into consideration when food is purchased4 ,the housewife who disregards these factors fails in the purchase of food1 for she does not know so well what foods to buy nor how to buy them in a way to keep down the cost as the woman who is familiar with these matters4 ,it is possible that the cost of a food may be out of all proportion to its value because of the profits that must necessarily be paid to each person through whose hands the food passes4 ,in the first place1 the overhead expenses of the food dealer must be paid by the housewife1 who is regarded as the consumer4 ,these expenses include his rent1 light1 and heat1 his hired help1 such as clerks1 bookkeepers1 delivery men1 and the cost of delivery4 ,in addition1 the cost of transportation figures in prominently if the foods have to be shipped any distance1 the manufacturer's profit must often be counted in1 and the cost of advertising must not be overlooked4 ,with all such matters1 the housewife must acquaint herself if she would buy in the most economical way4 ,illustration3 ,,fig4 #f #af4 ,,chart ,,of ,,food ,,problem4--,to assist the housewife in her mastery of the purchasing side of the food problem1 a chart1 ,fig4 #f1 is presented4 ,this chart shows the various routes through which foods travel before they reach the housewife1 or consumer4 ,the lines used to connect all dealers from the producer to the consumer represent transportation or delivery1 and the increase in cost due to overhead expense and profit is indicated by the black spaces1 which increase in size as the number of dealers increase4 ,the producer may be the manufacturer1 but in most cases he is the farmer1 the stockman1 the dairyman1 or the fruit grower4 ,the dealers handling the food between the producer and the consumer are known as middlemen4 ,they include the wholesaler1 the jobber1 and the retailer4 ,the retailer is the grocer1 the butcher1 or the green grocer4 #ag4 ,so that this chart may be clearly understood1 several concrete examples are given4 ,thus1 the farmer who delivers vegetables directly to the consumer is an example of plan ,no4 #a4 ,he has very little overhead expense and consequently can sell cheaper than dealers who have a large overhead expense4 ,however1 when the farmer delivers his vegetables to the grocer and the grocer sells them to the consumer1 an example of plan ,no4 #b is afforded4 ,food bought in this way costs more than that bought directly from the farmer4 ,in plan ,no4 #c1 the farmer1 for instance1 sells his vegetables to a wholesaler1 who perhaps buys from other farmers and then sells small quantities of them to the grocer for sale to the consumer4 ,this plan1 as will readily be seen1 is more involved than either ,no4 #a or ,no4 #b1 but a still more roundabout route is that of plan ,no4 #d4 ,in this case1 for instance1 the farmer sells his vegetables to a canning factory1 where they are canned and then sold to the grocer1 who sells them in this form to the consumer4 ,often two wholesalers1 the second one being known as a jobber1 are involved in the transaction1 as in plan ,no4 #e4 ,in such an event1 the farmer sells to the wholesaler1 who sells to the jobber1 who1 in turn1 sells to the grocer1 from whom the consumer secures the goods4 ,the most complicated route is that shown in plan ,no4 #f4 ,this illustrates the case of the farmer who sells his cereal products to a manufacturer1 who makes them up into breakfast foods4 ,he then sells them in large quantities to the wholesaler1 who sells them in #ej- or #ajj-;case lots to the jobber4 ,from the jobber they go to the grocer1 who delivers them to the consumer4 ,from a study of this chart1 it can be readily seen that the cost of food may be reduced if the middlemen can be eliminated4 ,for instance1 the housewife will be able to get fruits and vegetables cheaper if she buys them from a farmer instead of a grocer1 for she will not be called on to pay any of the grocer's overhead expense or profit4 ,again1 if she buys her staple groceries in a store that is able to eliminate the wholesaler or the jobber1 she will get them at a lower price than if she deals where these agencies must receive their share of the profits4 #ah4 ,,nationally ,,advertised ,,goods4--,much is said about the fact that the consumer1 in buying package foods that are nationally advertised1 must pay for the package and the advertising4 ,this statement is absolutely true2 but it must be remembered that where large quantities of foods are handled1 the materials can be bought by the manufacturer or the wholesaler at a lower price than by one who purchases only a small amount4 ,then1 too1 if great quantities are sold1 and this condition is made possible only through advertising1 the profit on each package sold can be much smaller than that which would have to be made when less is sold4 ,often1 therefore1 in spite of the advertising cost1 a widely advertised food can be sold for less than one that is not advertised at all because a much greater quantity is sold4 #ai4 ,,chain ,,stores4--,the principle of selling great quantities of food at a comparatively small profit on each item is put into practice in chain stores1 which are operated by different companies throughout the ,united ,states4 ,such stores are a boon to the housewife who must practice economy1 for they eliminate a middleman by acting both as wholesaler and as retailer4 ,because of this fact1 foods that are purchased in large quantities from the producer or manufacturer can be offered to the consumer at a lower price than in a retail store not a part of a chain4 ,therefore1 if foods of the same quality are not lower in price in chain stores1 it must be because the buying is not well done or a greater profit is made in selling them4 ,in addition1 chain stores generally require cash for all purchases made in them and they do not usually deliver goods4 ,consequently1 their overhead expense is materially reduced and they do not need to make such a large profit4 ,,economical ,,buying #bj4 ,,apportionment ,,of ,,income4--,when the housewife thoroughly understands the qualities of foods as well as their comparative food values and is familiar with the factors that govern food prices1 she is well equipped to do economical buying for her family4 ,then it remains for her to purchase the right kind of food and at the same time keep within her means4 ,a good plan is to apportion the household expenses according to a budget2 that is1 to prepare a statement of the financial plans for the year4 ,then the amount of money that can be used for this part of the household expenses will be known and the housewife will be able to plan definitely on what she can buy4 ,if necessary1 this amount may be reduced through the housewife's giving careful attention to the details of buying1 or if she is not obliged to lower her expenses1 she may occasionally purchase more expensive foods1 which might be considered luxuries1 to give variety to the diet4 ,the amount of money that may be spent for food depends1 of course1 on the income1 and the greater the income1 the lower will be the proportion of money required for this item of the household expense4 #ba4 ,to throw some light on the proper proportion of the family income to spend for food1 ,table ,i is given4 ,as the basis of this table1 a family of five is taken and the proportion that may be spent for food has been worked out for incomes ranging from #fjj to #b1djj a year4 ,as will be noted1 an income of #fjj permits an expenditure of only #ai cents a day for each person4 ,when food prices are high1 it will be a difficult matter to feed one person for that amount1 and still if the income is only #fjj it will be necessary to do this4 ,to increase the food cost over #ci cents a day per person1 which is the amount allotted for an income of #b1djj1 would denote extravagance or at least would provide more luxury than is warranted4 ,,table ,i ,,proportion ,,of ,,family ,,income ,,for ,,food ,income ,per ,cent4 of ,amount ,spent ,amount ,spent ,amount ,spent per ,income ,spent per year for per ,day for per ,day per ,year for ,food ,food ,five ,persons ,person ---------------------------------------- ------------------------ #fjj #fj #cfj 4#ih 4#ai #hjj #ee #ejj #a4cf 4#bg #a1jjj #ej #egf #a4eg 4#ca #a1bjj #dh #egf #a4eg 4#ca #a1ejj #dd #ffj #a4hj 4#cf #a1hjj #ci #gjb #a4ib 4#ch #b1djj #cj #gbj #a4ig 4#ci ,various conditions greatly affect this proportion4 ,one of these is the rise and fall of the food cost4 ,theoretically1 the buyer should adjust this difference in the food cost rather than increase her expenditures4 ,for instance1 if in a certain year1 the general cost of food is #bj per cent4 greater than it was in the preceding year1 the housewife should adjust her plan of buying so that for the same amount of money spent in the previous year she will be able to supply her family with what they need4 ,of course1 if there is an increase in the income1 it will not be so necessary to work out such an adjustment4 #bb4 ,,economies ,,in ,,purchasing ,,food4--,through her study of the preceding lessons1 the student has had an opportunity to learn how to care for food in order to avoid loss and waste1 how to prepare it so that it may be easily digested and assimilated1 and how to make it appetizing and attractive so that as little as possible is left over and none is wasted4 ,she should therefore be thoroughly acquainted with the methods of procedure in regard to all such matters and should have worked out to her satisfaction the best ways of accomplishing these things to suit her individual needs4 ,but1 in addition to these matters1 she must give strict attention to her food purchases if she would secure for her family the most wholesome and nourishing foods for the least expenditure of money4 #bc4 ,to purchase food that will provide the necessary food value for a small outlay is possible to a certain extent1 but it cannot be done without the required knowledge4 ,in the first place1 it means that fewer luxuries can be indulged in and that the family dietary will have to be reduced to necessities4 ,it may also mean that there will probably be a difference in the quality of the food purchased4 ,for instance1 it may be necessary to practice such economies as buying broken rice at a few cents a pound less than whole rice or purchasing smaller prunes with a greater number to the pound at a lower price than the larger1 more desirable ones4 ,the housewife need not hesitate in the least to adopt such economies as these1 for they are undoubtedly the easiest ways in which to reduce the food expenses without causing detriment to any one4 #bd4 ,further economy can be practiced if a little extra attention is given in the purchase of certain foods4 ,as is well known1 the packages and cans containing food are labeled with the contents and the weight of the contents4 ,these should be carefully observed1 as should also the number of servings that may be obtained from the package or can4 ,for instance1 the housewife should know the weight per package of the various kinds of prepared cereals she uses and the number of servings she is able to procure from each package4 ,let it be assumed that she buys two packages of different cereals at the same time1 which1 for convenience1 may be called package ,no4 #a and package ,no4 #b4 ,she finds that ,no4 #a contains #af ounces and ,no4 #b1 only #ab ounces2 so she knows that ,no4 #a furnishes the greater amount of food by weight for the money spent4 ,but1 on the other hand1 ,no4 #b may go farther2 that is1 it may serve a greater number of persons4 ,this1 in all probability1 means that the cereals are similar in character1 but that the food value of the servings from ,no4 #b is greater than that of the servings from ,no4 #a4 ,no4 #b is therefore the more economical of the two4 ,matters of this kind must not be overlooked1 especially in the feeding of children4 ,then1 too1 the housewife should work out carefully which she can use to greater advantage1 prepared or unprepared cereals4 ,if she finds that unprepared cereals are the more economical and if she can depend on their food value as being as high as that of the prepared ones1 she should by all means give them the preference4 ,of course1 she may use prepared cereals for convenience or for varying the diet1 but the more economical ones should be used with greater regularity4 #be4 ,canned goods should be carefully observed4 ,a certain brand of tomatoes1 for instance1 may have #af ounces to the can1 whereas another brand that can be bought for the same price may have #bd ounces4 ,there may be1 however1 and there probably is1 a great difference in the quality of the tomatoes4 ,the #bd-ounce can may have a much greater proportion of water than the #af-ounce can1 and for this reason will not serve to the same advantage4 ,as it is with canned tomatoes1 so is it with canned corn1 peas1 and other canned vegetables1 for the price depends altogether on the quality4 ,therefore1 several brands should be compared and the one should be purchased which seems to furnish the most food or the best quality of food for the least money1 provided the quality continues4 #bf4 ,in the preparation of meat1 there is always some waste1 and as waste is a factor that has much to do with the increasing of costs1 it should be taken into consideration each time a piece of meat is purchased4 ,if there is time for some experimenting1 it makes an interesting study to weigh the meat before and after preparation1 for then the amount of shrinkage in cookery1 as well as the waste in bone1 skin1 and other inedible material1 can be determined4 ,an actual experiment made with a #d-pound chicken showed that there was a loss of #b-c_/d pounds2 that is1 the weight of the edible meat after deducting the waste was only #a-a_/d pounds4 ,the following shows how this weight was determined3 ,,pounds ,weight of chicken1 including head1 feet1 and entrails #d ,weight of head1 feet1 and entrails #a-a_/d ,weight of bones after cooking #g_/h ,weight of skin after cooking #a_/d ,shrinkage in cooking #c_/h ----- ,total amount of waste #b-c_/d ----- ,actual weight of edible meat #a-a_/d ,it will readily be seen that chicken at #dj cents a pound would make the cost per pound of edible meat amount to exactly #a4bh1 a rather startling result4 ,it is true1 of course1 that the busy housewife with a family can hardly spare the time for the extra labor such experiments require2 still the greater the number of persons to be fed1 the more essential is the need for economy and the greater are the possibilities for waste and loss4 #bg4 ,the home production of foods does not belong strictly to economical buying1 still it is a matter that offers so many advantages to the economical housewife that she cannot afford to overlook it4 ,a small garden carefully prepared and well cultivated will often produce the summer's supply of fresh vegetables1 with sufficient overproduction to permit much to be canned for winter4 ,not only do foods produced in a home garden keep down the cost of both summer and winter foods1 but they add considerably to the variety of menus4 99 99 99 99 99 ,,correct ,,diet ,,suitability ,,of ,,food #bh4 ,at the same time the housewife is making a study of economy and trying to procure as nearly as possible the best quality and the largest quantity of food for the amount of money she has to spend1 she must consider the suitability of this food for the persons to whom it is to be served4 ,this matter is undoubtedly of greater importance than economy1 for1 regardless of the amount of money that is to be spent1 suitable foods for the nourishment of all the members of the family must be supplied to them4 ,for instance1 a family of two may have #aj a week to spend for food1 whereas one of five may perhaps have no more2 but the larger family must have nourishing food just as the one of two must have4 ,therefore1 whether the housewife has much or little to spend1 her money must purchase food suited to the needs of her family4 ,unless she is able to accomplish this1 she fails in the most important part of her work as a housewife1 and as a result1 the members of her family are not properly nourished4 #bi4 ,it has long been an established fact that correct diet is the greatest factor in maintaining bodily health4 ,food is responsible for the growth and maintenance of the body tissues1 as well as for their repair4 ,in addition1 it supplies the body with heat and energy4 ,consequently1 taking the right food into the body assists in keeping a person in a healthy condition and makes work and exercise possible4 ,because so much depends on the diet1 the housewife1 while considering what can be bought with the money she has to spend1 must also decide whether the foods she plans to buy are suitable for the needs of her family4 ,in fact1 she should be so certain of this matter that she will automatically plan her menus in such a way that they will contain all that is necessary for each person to be fed4 ,but1 as every housewife knows1 the appetites of her family must also be taken into consideration4 ,theoretically1 she should feed her family what the various members need1 regardless of their likes and dislikes4 ,however1 very few persons are willing to be fed in this way2 in truth1 it would be quite useless to serve a dish for which no one in the family cared and in addition it would be one of the sources of waste4 #cj4 ,to make the work of the housewife less difficult1 children should be taught as far as possible to eat all kinds of food4 ,too often this matter is disregarded1 and too often1 also1 are the kinds of food presented1 to a family regulated by the likes and dislikes of the person preparing the food4 ,because she is not fond of certain foods1 she never prepares them2 consequently1 the children do not learn to like them4 ,on the other hand1 many children develop a habit of complaining about foods that are served and often refuse to eat what is set before them4 ,such a state of affairs should not be permitted4 ,indeed1 every effort should be made to prevent a spirit of complaint4 ,if the housewife is certain that she is providing the members of her family with the best that she can purchase with the money she has to spend and that she is giving them what they need1 complaining on their part should be discouraged4 #ca4 ,with a little effort1 children can be taught to like a large variety of foods1 especially if these foods are given to them while they are still young4 ,it is a decided advantage for every one to form a liking for a large number of foods4 ,the person who can say that he cares for everything in the way of food is indeed fortunate1 for he has a great variety from which to choose and is not so likely to have served to him a meal in which there are one or more dishes that he cannot eat because of a distaste for them4 ,every mother should therefore train her children during their childhood to care for all the cereals1 vegetables1 and fruits4 ,besides affording the children a well-balanced diet1 these foods1 particularly vegetables and fruits1 when served in their season1 offer the housewife a means of planning economical menus1 for1 as every one knows1 their price is then much lower than at any other time and is less than that of most other foods4 ,during the winter1 turnips1 carrots1 onions1 and other winter vegetables are more economical foods than summer vegetables that must be canned or otherwise prepared to preserve them for winter use or the fresh summer vegetables purchased out of season4 ,however1 it is advisable to vary the diet occasionally with such foods4 ,,composition ,,of ,,food #cb4 ,to feed her family properly1 the housewife should understand that the daily food must include the five food substances--protein1 fat1 carbohydrate1 mineral matter1 and water4 ,as these are discussed in ,essentials of ,cookery1 ,part #a1 they should be clear to the housewife1 but if they are not fully understood1 a careful review should be made of the discussions given there4 ,the ways in which these food principles contribute to the growth and health of the body1 as well as the ordinary foods that supply them in the greatest number1 are tabulated in ,table ,,ii for easy reference4 ,this information will assist the housewife materially in the selection and preparation of food for her family2 consequently1 close attention should be given to it and constant application made of it4 #cc4 ,as has already been learned and as will be noted here1 a food substance often has more than one use in the body4 ,for instance1 protein builds tissue and also yields energy1 but its chief work is that of building tissue1 and so it is classed first as a tissue-building food substance4 ,the fats and carbohydrates also have a double use in the body1 that of producing heat and energy and of building fatty tissue4 ,however1 as their chief use is to produce heat and energy1 they are known principally as heat-producing foods4 ,mineral matter not only is necessary for the building of bone and muscle1 but also enters into the composition of the blood and all the fluids in the body4 ,growth and development are not ideal without an adequate supply of the many kinds of these salts1 which go to make up the tissues1 nerves1 blood1 and other fluids in the body4 #cd4 ,the body regulators must be included in the food given1 for they assist in all processes carried on in the body4 ,some are necessary to aid in the stimulation required to carry on the processes of digestion and in some cases make up a part of the digestive fluids4 ,consequently1 vegetables and fruits that supply these body regulators and foods that supply vitamines should be provided4 ,water1 the chief body regulator1 not only is essential to life itself1 but forms by far a greater proportion of the body than any other single substance4 ,the largest part of the water required in the body is supplied as a beverage and the remainder is taken in with the foods that are eaten4 ,,table ,,ii ,,food ,,substances ,,and ,,their ,,relation ,,to ,,growth ,,and ,,health ,i ,body-building materials ,proteins4 ,meat ,fish and shell fish ,poultry and game ,eggs ,milk and milk products ,legumes 7dried beans1 peas1 lentils7 ,wheat and wheat products1 as corn starch ,nuts ,mineral matter1 or ash ,vegetables ,fruits ,eggs ,milk ,cereals ,meats ,,ii ,heat-producing materials ,fats ,animal ,lard ,suet ,tallow ,butter and cream ,vegetable ,olive oil ,corn oil ,cottonseed oil ,coconut oil ,nut oils ,mixed oils ,oleomargarine ,butterine ,nut butter ,crisco1 etc4 ,carbohydrates ,starch ,cereals and cereal products ,irish and sweet potatoes ,sugar ,cane sugar and molasses ,beet sugar ,maple sugar and sirup ,honey ,corn sirup and other manufactured sirups ,proteins ,same as in ,i ,,iii ,body regulators ,water ,mineral matter1 or ash ,same as in ,i ,cellulose ,fruits ,vegetables ,covering of cereals and nuts ,food ,acids ,sour fruits--citric and malic ,tomatoes--malic ,spinach--oxalic ,rhubarb--oxalic ,vitamines ,fat soluble ,a ,milk ,butter ,egg yolk ,water soluble ,b ,green vegetables1 as spinach1 chard1 lettuce1 beet greens ,asparagus and stem vegetables1 as celery ,fruit vegetables1 as tomatoes1 peppers1 okra ,fruits ,the importance of bulk in foods cannot be emphasized too much4 ,the indigestible cellulose of fruits1 vegetables1 and cereals is of such importance in the body that some of these foods should be supplied with every meal4 ,therefore1 their incorporation into the diet should be considered as a definite part of the menu-making plan4 ,the acids of fruits are valuable as stimulants both to the appetite and to the digestion4 ,then1 too1 they give a touch of variety to a menu otherwise composed of rather bland foods4 ,the stimulation they produce is much more healthful than that of condiments1 drugs1 or alcoholic beverages and should receive the preference4 ,vitamines are substances necessary for both growth and health4 ,a child deprived of the foods containing them is usually not well and does not grow nor develop normally4 ,these substances are also required in the diet of adults in order to maintain the body in a healthy condition4 ,the leafy vegetables and milk are the foods that yield the greatest supply of vitamines4 ,in fact1 it is claimed by those who have experimented most with this matter that these two sources will supply the required amount of vitamines under all conditions4 99 99 99 99 99 ,,balancing ,,the ,,diet ,,quantity ,,and ,,proportion ,,of ,,foods #ce4 ,,factors ,,influencing ,,food4--,numerous factors affect the kind and quantity of food necessary for an individual4 ,chief among these are age1 size1 sex1 climate1 and work or exercise4 ,in addition to determining the amount of food that must be taken into the body1 these factors regulate largely the suitability of the foods to be eaten4 ,it is true1 of course1 that all the food substances mentioned in ,table ,,ii must be included in every person's diet after the first few years of his life1 but the quantity and the proportion of the various substances given vary with the age1 sex1 size1 and work or exercise of the person and the climate in which he lives4 ,merely to provide dishes that supply sufficient food value is not enough4 ,this food material must be given in forms that can be properly digested and assimilated and it must be in the right proportion for the person's needs4 ,the aim should therefore be to provide a balanced diet1 by which is meant one that includes the correct proportion of the various food substances to supply the needs of the individual4 #cf4 ,,quantity ,,of ,,food ,,in ,,calories4--,without doubt1 the most intelligent way in which to feed people is to compute the number of calories required daily4 ,as will be remembered1 the calorie is the unit employed to measure the amount of work that the food does in the body1 either as a tissue builder or a producer of energy4 ,the composition and food value of practically all foods are fairly well known1 and with this information it is a simple matter to tell fairly accurately the amount of food that each person requires4 ,as has been stated1 the number of calories per day required by a person varies with the age1 size1 sex1 and occupation of the person1 as well as with the climate in which he lives4 ,for the adult1 this will vary from #a1hjj to #c1jjj1 except in cases of extremely hard labor1 when it may be necessary to have as high as #d1ejj calories4 ,the average number of calories for the adult1 without taking into consideration the particular conditions under which he lives or works1 is about #b1ejj4 ,still a small woman who is inactive might be sufficiently fed by taking #a1hjj calories a day1 whereas a large man doing heavy1 muscular work might require #c1ejj to #d1jjj daily4 #cg4 ,,importance ,,of ,,proper ,,amount ,,of ,,food4--,most authorities agree that it is advisable for adults and children well past the age of infancy to take all the food required in three meals4 ,the taking of two meals a day is sometimes advocated1 but the possibility of securing in two meals the same quantity of food that would ordinarily be taken in three is rather doubtful1 since it is assumed that large amounts of food are not so easily disposed of as are smaller ones4 ,on the other hand1 to overeat is always a disadvantage in more respects than one4 ,taking food that is not required not only is an extravagance in the matter of food1 but overtaxes the digestive organs4 ,in addition1 it supplies the body with material that must be disposed of1 so that extra work on the part of certain organs is required for this activity4 ,finally1 overeating results in the development of excessive fatty tissue1 which not only makes the body ponderous and inactive1 but also deadens the quickness of the mind and often predisposes a person to disease or1 in extreme cases1 is the actual cause of illness4 #ch4 ,,effect ,,of ,,weight ,,on ,,diet4--,an idea of the way in which the weight of a person affects the amount of food required can be obtained by a study of ,tables ,,iii and ,,iv4 ,as will be observed1 ,table ,,iii gives the number of calories per pound of body weight required each day by adults engaged in the various normal activities that might be carried on within #bd hours4 ,it deals only with activity1 the various factors that might alter the amounts given being taken up later4 ,the figures given are for adults and the factors mentioned are those which affect the intake of food to the greatest extent4 ,the lowest food requirement during the entire #bd hours is during the time of sleep1 when there is no activity and food is required for only the bodily functions that go on during sleep4 ,sitting requires more food than sleeping1 standing1 a still greater amount1 and walking1 still more1 because of the increase in energy needed for these activities4 ,in a rough way1 the various occupations for both men and women are classified under three different heads3 ,light ,work1 ,moderate ,work1 and ,heavy ,work4 ,it is necessary that these be understood in examining this table4 ,,table ,,iii ,,calories ,,per ,,pound ,,for #bd ,,hours ,,for ,,adults ,occupation ,calories ,sleeping4444444444444444444444444444444 #ab ,sitting44444444444444444444444444444444 #ad ,standing4444444444444444444444444444444 #ag ,walking44444444444444444444444444444444 #bj ,light work44444444444444444444444444444 #bb ,moderate work44444444444444444444444444 #bd ,heavy work44444444444444444444444444444 #bg ,those considered as doing light work are persons who sit or stand at their employment without any great degree of activity4 ,they include stenographers1 dressmakers1 milliners1 teachers1 clerks1 shoemakers1 tailors1 machine operators1 elevator operators1 and conductors4 ,moderate work involves a little more activity than light work1 but not so much as heavy work4 ,professional cooks1 professional housekeepers1 housekeepers in their own homes1 professional chambermaids1 waitresses1 masons1 drivers1 chauffeurs1 plumbers1 electricians1 and machinists come under this class4 ,persons doing heavy work are the most active of all4 ,they include farmers1 laundresses1 excavators1 lumbermen1 miners1 metal workers1 and soldiers on forced march4 #ci4 ,to show the variation in the amount of food required according to body weight1 ,table ,,iv is given4 ,the scale here presented has been worked out for two persons who are normal and whose weight is correct1 but different1 one weighing #acj pounds and the other #ahj pounds4 ,it is assumed1 however1 that they are occupied in #bd hours with activities that are identical1 each one sleeping #h hours1 working at moderate labor for #h hours1 walking #b hours1 standing #b hours1 and sitting #d hours4 ,,table ,,iv ,,difference ,,in ,,food ,,requirements ,,through ,,variation ,,in ,,weight ,number of ,calories for #acj ,pounds #h hours1 sleeping 4444444 #ebj #d hours1 sitting 44444444 #cjc #b hours1 standing 4444444 #ahd #b hours1 walking 44444444 #baf #h hours1 moderate work #a1jdj -- ----- #bd #b1bfc ,number of ,calories for #ahj ,pounds #h hours1 sleeping 4444444 #gbj #d hours1 sitting 44444444 #dcj #b hours1 walking 44444444 #cjj #b hours1 standing 4444444 #bch #h hours1 moderate work #a1ddj -- ----- #bd #c1abh ,to find the total number of calories required for these activities1 the weight1 in pounds1 is multiplied by the calories per pound for #bd hours for a certain activity4 ,thus1 as in ,table ,,iv1 if a person weighing #acj pounds sleeps for #bd hours1 the number of pounds of weight1 or #acj1 would be multiplied by #ab1 which is the number of calories required per pound in #bd hours for sleeping4 ,however1 since only #h hours is occupied by sleep and #h is #a_/c of #bd1 the required number of calories would be only #a_/c of this number4 ,in this way each item is worked out in the table1 as is clearly shown by the following figures3 ,for sleeping 44444444444444 #acj ,x #ab ,x #a_/c #ebj ,for sitting 444444444444444 #acj ,x #ad ,x #a_/f #cjc ,for standing 44444444444444 #acj ,x #ag ,x #a_/ab #ahd ,for walking 444444444444444 #acj ,x #bj ,x #a_/ab #baf ,for moderate work 444444444 #acj ,x #bd ,x #a_/c #a1jdj ,total1 as in ,table ,,iv 444444444444444444444 #b1bfc #dj4 ,in this connection1 it may be interesting to know the ideal weight for persons of a given height4 ,table ,v shows the various heights for both men and women1 in inches1 and then gives1 in pounds1 the correct weight for each height4 ,when1 from this table1 a person determines how far he is above or below the ideal weight1 he can tell whether he should increase or decrease the number of calories he takes a day4 ,for persons who are under weight1 the calories should be increased over the number given in ,table ,,iii for the normal individual if the ideal weight would be attained4 ,on the other hand1 persons who are overweight should decrease the number of calories until there is sufficient loss of weight to reach the ideal4 ,of course1 an adjustment of this kind should be gradual1 unless the case is so extreme as to require stringent measures4 ,in most cases1 a slight decrease or increase in the quantity of food taken each day will bring about the desired increase or decrease in weight4 ,,table ,v ,,correct ,,weight ,,for ,,certain ,,heights ,men ,women ---------------------------------- ,height ,weight ,height ,weight ,inches ,pounds ,inches ,pounds -------------------------------- #fa #aca #ei #aai #fb #acc #fj #abb #fc #acf #fa #abd #fd #adj #fb #abg #fe #adc #fc #aca #ff #adg #fd #acd #fg #aeb #fe #aci #fh #aeg #ff #adc #fi #afb #fg #adg #gj #afg #fh #aea #ga #agc #fi #aee #gb #agi #gj #aei #gc #ahe #gd #aib #ge #bjj #da4 ,,effect ,,of ,,sex ,,on ,,diet4--,the difference in sex does not affect the diet to any great extent4 ,authorities claim that persons of opposite sex but of the same weight and engaged in the same work require equal quantities of food4 ,but1 in most cases1 the work of women is lighter than that of men1 and even when this is not the case women seem to require less food1 probably because of a difference in temperament4 ,that taken by women is usually computed to be about four-fifths of the amount necessary for a man4 ,the proportion of food substances does not differ1 however1 and when individual peculiarities are taken into consideration1 no definite rules can be made concerning it4 ,in the case of boys and girls up to the age of young manhood and womanhood1 the same amount of food is required1 except for the difference in activity1 boys usually being more active than girls4 #db4 ,,effect ,,of ,,climate ,,on ,,diet4--,the climate in which a person lives has much to do with the kind of diet he requires4 ,in the extreme ,north1 the lack of vegetation makes it necessary for the inhabitants to live almost entirely upon animal food except during the very short warm season4 ,consequently1 their diet consists largely of protein and fat4 ,under some circumstances1 a diet of this kind would be very unfavorable1 but it seems to be correct for the people who live in these regions1 for generations of them have accustomed themselves to it and they have suffered no hardship by doing so4 ,it is true1 however1 that races of people who do not live on a well-balanced diet are not physically such fine specimens as the majority of persons found in countries where it is possible to obtain a diet that includes a sufficient supply of all the food substances4 #dc4 ,in hot countries1 the diet consists much more largely of vegetables than any other class of foods4 ,this means that it is very high in carbohydrate and comparatively low in protein and fat4 ,as can well be understood1 a diet of this kind is much more ideal for a warm climate than a diet composed to a great extent of animal foods4 #dd4 ,in temperate zones1 the diet for both summer and winter seasons varies according to the appetite of the inhabitants themselves4 ,usually a light diet consisting of fruits1 vegetables1 cereals1 and a small amount of meat is found the most desirable for summer weather1 while a similar one with a larger proportion of meat is the usual winter diet4 ,on the whole1 the desire for food1 which1 to a certain extent1 is regulated by the climate1 can be trusted to vary the diet fairly well for the existing conditions4 #de4 ,,effect ,,of ,,age ,,on ,,diet4--,the proper diet for infancy and childhood is a matter that must be discussed by itself1 for it has practically no connection with other diet4 ,it is also well understood that up to maturity there is a difference in the diet because of a difference in the needs of the body4 ,however1 from maturity up to #fj years of age1 the diet is altered by the conditions already mentioned1 namely weight1 size1 sex1 climate1 and work or exercise4 ,at the age of #fj1 the amount of food required begins to decrease1 for as a person grows older1 the body and all of its organs become less active4 ,then1 too1 there is a reduced amount of physical exercise1 which correspondingly reduces the necessity for food4 ,at this time1 an oversupply of food merely serves to overwork the organs1 which being scarcely able to handle the normal quantity of food certainly keep in better condition if the amount of work they are called upon to do is decreased rather than increased4 ,it has been estimated that persons #fj years of age require #aj per cent4 less food than they formerly did2 those #gj years old1 #bj per cent4 less2 and those #hj years old1 #cj per cent4 less4 ,usually the appetite regulates this decrease in food1 for the less active a person is1 the less likely is the appetite to be stimulated4 ,however1 the fact that there is also a great difference in persons must not be lost sight of4 ,some men and women at #gj years of age are as young and just as active as others at #ej years4 ,for such persons1 the decrease in quantity of food should not begin so soon1 nor should it be so great as that given for the more usual cases4 #df4 ,as there is a decrease in quantity with advancing years1 so should there be a difference in the quality of the food taken4 ,that which is easily digested and assimilated is preferable to food that is rich or highly concentrated4 ,usually1 it is necessary to increase the laxative food in the diet at this time of life1 but this matter is one of the abnormalities of diet and therefore belongs properly to medical dietetics rather than to a lesson on normal diet4 ,,diet ,,for ,,infants ,,and ,,children #dg4 ,from birth until a child has attained full growth1 the food requirement is high in proportion to the size of the child4 ,this is due to the fact that energy must be supplied for a great deal of activity1 and at the same time new tissue must be manufactured from the food taken4 ,it should be remembered1 too1 that all body processes during growth are extremely rapid4 ,at birth1 the average child weighs about #g pounds1 and for several days after birth there is a normal loss of weight4 ,in a few days1 however1 if the diet is correct1 the child begins to increase in weight and should gain about #a_/b pound a week until it is #c months old4 ,from this time on1 its weekly gain should be slightly less1 but it should be constant4 ,if the weight remains the same or there is a decrease for a number of consecutive days or weeks1 it is certain that the diet is incorrect1 that the quantity of food is insufficient1 or that the child is ill4 ,the reason for the loss should be determined at once and the trouble then corrected4 ,normal diet for the infant is the mother's milk1 but if this cannot be supplied1 the next best diet is modified cow's milk1 which for the young child must be greatly diluted4 ,if it is found necessary to give proprietary1 or manufactured1 foods1 raw food of some kind should be used in addition1 the best way to supply this being with a little orange juice or other fruit juice4 ,at the age of #c months1 this may be given in small quantity if it is diluted1 and then the amount may be gradually increased as the child grows older4 #dh4 ,,effect ,,of ,,weight ,,on ,,children',s ,,diet4--,the food requirement in the case of children is determined by weight4 ,to decide on the proper amount1 it is necessary to know the normal weight at certain ages4 ,at birth1 as has been stated1 the normal weight is #g pounds2 at #f months1 #ae pounds2 at #a year1 #ba pounds2 at #b years1 #cj pounds4 ,the food requirement for #bd hours per pound of weight is as follows3 ,,calories #bd ,,hours ,children up to #a year44444444444444444444444444 #de ,children from #a to #b years444444444444444444444 #dj ,children from #b to #e years444444444444444444444 #cf ,from a study of these figures1 it will be noted that there is a gradual decrease in the required number of calories per pound as the child grows older4 ,the decrease continues until maturity is reached1 and then the scale for adults applies4 #di4 ,,effect ,,of ,,age ,,on ,,children',s ,,diet4--,a child should not be kept exclusively on milk for more than #f or #h months1 and then only in case it is fed on the mother's milk4 ,fruit juice1 which has already been mentioned as an additional food1 is recommended if the diet requires raw food or if it is necessary to make the child's food more laxative4 ,when the child reaches the age of #f months1 it should be taught to take foods from a spoon or a cup2 then when it must be weaned1 the task of weaning will be much easier4 ,at the age of #h or #i months1 depending on the condition of the child1 small amounts of well-cooked1 strained cereals may be added to the diet1 and these may gradually be decreased as the food is increased in variety4 ,up to #a-a_/b years of age1 a child should have #h ounces of milk three times a day1 which amounts to #a-a_/b pints4 ,at this age1 half of a soft-cooked egg or a spoonful or two of tender meat chopped very fine1 may be given1 and for each such addition #d ounces of milk should be taken out of the day's feeding4 ,but from #a-a_/b years up to #e years1 at least #a pint of milk a day should be included in the diet4 ,at a little past #a year of age1 a normal child may begin taking a few well-cooked vegetables1 such as a bit of baked potato1 a spoonful of spinach1 carrot1 celery1 green peas1 or other vegetables that have been forced through a sieve or chopped very fine4 ,at #a-a_/b years1 the normal child should be taking each day one vegetable1 a cereal1 buttered bread or toast softened with milk1 eggs1 fruit juice1 a little jelly1 and plain custards4 ,however1 each of these foods should be added to the diet with caution and in small amounts1 and if it appears to disagree with the child in any way1 it should be discontinued until such time as it can be tolerated4 ,in case a child is being raised on a formula of cow's milk and it is a strong1 normal child1 it should be taking whole milk at the age of #h or #aj months4 ,if the child is not strong1 the milk may still be diluted with a small amount of sterile water1 but this should be gradually decreased until the child is able to tolerate whole milk4 #ej4 ,,feeding ,,scale ,,for ,,infants4--,it is1 of course1 a difficult matter to make definite rules for the feeding of all children1 for conditions arise with many children that call for special plans4 ,however1 for children that are normal1 a feeding scale may be followed quite closely1 and so the one given in ,table ,,vi is suggested4 ,,table ,,vi ,,feeding ,,scale ,,for ,,infants ,first ,three ,months ,milk4 ,fourth ,month ,same as for preceding months and orange juice and cereal waters4 ,sixth ,month ,same as for preceding months and well-cooked and strained cereal4 ,eighth ,month ,same as for preceding months and beef juice1 beef broth1 and yolk of soft-cooked egg4 ,tenth ,month ,same as for preceding months and unstrained cereal1 half of soft-cooked egg1 both white and yolk1 chopped or strained cooked vegetables1 such as spinach and other greens1 asparagus1 carrots1 celery1 and squash1 stale bread1 crackers1 toast and butter4 ,eleventh ,month ,same as for preceding months and well-cooked rice1 baked potato1 jelly1 plain custard1 corn-starch custard1 and junket4 ,twelfth ,month ,same as for preceding months and whole egg1 a tablespoonful of tender meat1 string beans1 peas1 turnips1 onions1 chopped or strained applesauce1 stewed prunes1 and other fruits4 ,eighteenth ,month ,same as for preceding months and home-made ice cream1 plain sponge cake1 milk soups1 and cereal puddings4 ,this scale is to be used by adding to the diet for one month the foods suggested for the next month1 giving them at the time the child reaches the age for which they are mentioned4 ,for instance1 a child of #h months may have everything included in the first three1 four1 and six months and1 in addition1 beef juice1 beef broth1 and the yolk of a soft-cooked egg1 which is the diet suggested for the eighth month4 ,then at the tenth month it may have all of these things together with those given for this month4 #ea4 ,when any of these foods is first added to the diet1 much care is necessary4 ,each new food should be given cautiously1 a teaspoonful or two at a time being sufficient at first1 and its effect should be carefully observed before more is given4 ,if it is found to disagree1 it should not be repeated4 ,if at any time a child is subject to an attack of indigestion1 its diet should be reduced to simple foods and when it has recovered1 new foods should be added slowly again4 ,in the case of any of the ordinary illnesses to which children are subject1 such as colds1 etc41 the diet should be restricted to very simple food1 and preferably to liquids1 until the illness has passed4 ,the diet of a baby still being fed on milk should be reduced to barley water or a very little skim milk diluted with a large amount of sterile water4 ,when the illness is over1 the child may be gradually brought back to its normal diet4 ,,diet ,,for ,,the ,,family #eb4 ,one of the difficulties of every housewife having a family composed of persons of widely different tastes and ages is the preparation of meals that will contain sufficient food of the correct kind for all of them4 ,children up to #f years of age usually require something especially prepared for their meals1 except breakfast1 but1 as a rule1 the selection of the diet for children from #f years up to #ae or #af years of age is merely a matter of taking from the meal prepared for the remainder of the family the right amount of the various foods4 ,tea and coffee should not be included in the diet of growing children1 and should under no circumstances be given to small children4 ,if the proper method is followed in this matter1 no difficulty will result1 but where children expect to eat the food served to the others at the table and are not content with what is given to them1 it is better not to feed them at the same table with the adults4 #ec4 ,the most satisfactory way in which to arrange meals that are to be served to persons of different ages is to include several foods that may be fed to all members of the family and then to select certain others proper only for adults and still others suitable for the children4 ,a sample of such a menu for supper is the one here given4 ,it is assumed that the children that are to eat this meal are not infants4 ,,supper ,,menu ,,adults ,rice ,croquettes with ,cheese ,sauce ,lettuce ,salad ,bread1 ,butter1 ,jelly ,baked ,apples ,plain ,cookies ,tea ,,children ,steamed ,rice ,bread1 ,butter1 ,jelly ,baked ,apples ,plain ,cookies ,milk ,a menu of this kind is not difficult to prepare1 and still it meets the needs of both the children and the adults of the family4 ,the main dish for each has the same foundation--rice4 ,enough to serve the entire family may be steamed4 ,then some may be retained for the children and the rest made up into croquettes and served with cheese sauce to the adults4 ,the remainder of the menu1 bread1 butter1 jelly1 baked apples1 and plain cookies1 may be eaten by every one4 ,tea will probably be preferred by the adults1 but milk should be served to the children4 ,other suitable menus may be planned without any extra trouble if just a little thought is given to the matter4 ,,proportion ,,of ,,food ,,substances #ed4 ,the proportion of food substances necessary for building and repairing the body and for providing it with material necessary for its various functions is a matter to which much discussion has been given4 ,formerly1 it was not understood that the protein should be limited to exactly what the body needed and that its requirements were comparatively low regardless of conditions or exercise4 ,the standard for diet very often allowed as much as #be per cent4 in protein4 ,this percentage has been gradually reduced by the discovery of the actual body needs1 so that now it is believed by the most dependable authorities that only about #aj per cent4 of the entire day's rations for the adult should be protein4 ,the growing child needs a greater proportion than this because he is building up muscle tissue4 ,the adult whose muscles have been entirely constructed requires protein only for repair1 and #aj per cent4 of the day's food in protein is sufficient for this4 ,this means that if the total calories for the day are #b1ejj1 only #bej of them need be protein4 #ee4 ,the remainder of the calories are largely made up by fat and carbohydrate4 ,these1 however1 need not be in such exact proportion as the protein1 for no real danger lies in having either one in a greater amount than the ideal proportion4 ,this is usually three-tenths fat and six-tenths carbohydrate or in a diet of #b1ejj calories1 #gej fat and #a1ejj carbohydrate4 ,the carbohydrate is very much in preponderance because of its easy digestion and assimilation4 ,as may be imagined1 it is not a simple matter to figure a diet as closely and carefully as this1 and it is only in extreme cases where such planning is necessary4 #ef4 ,the required amount of protein for the ordinary daily diet can be had with about #c ounces of meat1 together with that which is found in the bread1 vegetables1 and cereals taken each day4 ,at any rate1 the menu should be planned so as to supply a protein dish for at least one meal in the day4 ,the fat is supplied largely by the butter taken and the fat used in the cooking of foods4 ,the carbohydrate is provided by the starch found in cereals1 bread1 and vegetables and by the sugar contained in fruits1 as well as that used in the preparation of various foods and in the sweetening of beverages1 cereals1 and fruits4 ,in addition to providing these food substances1 each meal should include at least one food1 and for dinner preferably two foods1 that will supply a large amount of mineral salts1 cellulose1 and vitamines4 ,as will be remembered1 fruits and vegetables are the foods to be used for this purpose4 #eg4 ,this method of menu planning may seem somewhat difficult at first thought1 but in reality it is not different from that which the intelligent housewife follows who attempts to provide her family with a variety of foods and who appreciates the value of that variety4 ,if she plans her menu in this manner1 prepares the food so that it will be wholesome1 easily digested1 and given in the proper proportion1 and at the same time watches the weights of the members of the family in the manner suggested1 she need have no fear about the general health of her family1 for it will be well maintained4 99 99 99 99 99 ,,menu ,,making ,,and ,,table ,,service ,,general ,,rules ,,for ,,menu ,,making #eh4 ,perhaps the greatest problem in the planning of menus for a family is that of securing sufficient variety4 ,a housewife who uses the same recipes and the same combinations of food repeatedly is apt to get into a rut and the members of her family will undoubtedly lose interest in their meals4 ,this condition results even with the dishes of which those of the family are extremely fond4 ,however1 they will not tire so quickly of the foods they care for if such foods are served to them less often4 ,then1 too1 there is more chance to practice economy when a larger variety of food is used4 ,the importance of planning menus systematically should not be overlooked1 either1 no matter how simple they may be4 ,even if breakfast consists of only two or more dishes1 luncheon of three or four1 and dinner of no more than four or five1 a certain amount of planning should be done in order that the meal may be properly balanced4 ,if the suggestions for meal planning already given are applied to this work1 very little difficulty will be experienced in providing meals that are both attractive and properly balanced4 ,in addition to these suggestions1 a few general rules for menu making ought to be observed4 ,most of these are simple and can be followed with very little effort4 #ei4 ,unless the menu is planned for a special occasion1 the cost of the various dishes should be made to balance4 ,for instance1 if an expensive meat is to be served1 the vegetables and the salad selected to accompany it should be of moderate cost4 ,on the other hand1 if an expensive salad is to be served1 a dessert of moderate cost1 such as a simple rice pudding1 should be used to offset the price of the other dish4 ,planning meals in this way is urged for the sake of economy1 and if it is carefully followed1 all the meals may be made to average about the same cost4 #fj4 ,another important point in successful meal planning is the avoidance of two dishes in the same meal made from the same food4 ,for instance1 tomato soup and tomato salad should not be served in the same meal1 for the combination is undesirable4 ,corn soup contrasts much better with tomato salad than does the tomato soup1 for it has the bland flavor that is needed to offset the acid salad4 ,some housewives1 it is true1 object to such planning on the ground that it does not give them opportunity to utilize all the materials they may have on hand at the same time4 ,but in nearly every instance the materials can be used to excellent advantage in meals that are to follow and1 in addition1 the gain in variety is sufficient to warrant the adoption of such a method4 #fa4 ,as there should be variety in the materials used to make up the dishes of a meal1 so should there be variety in the flavor of the foods selected4 ,rice1 macaroni1 and potato1 for instance1 make an undesirable combination4 ,they are too similar because they are all high in starch2 besides1 they resemble one another too closely in consistency and they are all bland in flavor4 ,if a meal contains one or two bland dishes1 a special effort should be made to supply some highly flavored dish in order to relieve the monotony4 ,the same thing may be said of acid foods2 that is1 an oversupply of these is just as distasteful as too many bland foods4 #fb4 ,to have fresh fruit for the daily breakfast would be very delightful1 but such fruit cannot always be secured4 ,when fresh fruit cannot be had every day1 it is better to alternate it with canned fruit or stewed dried fruit than to have it for several days in succession and then have to serve the alternative for a number of days4 ,the same is true of cereals4 ,if use is to be made of both cooked and uncooked cereals1 it is much better to alternate them than to serve the cooked ones for breakfast for an entire week and then uncooked ones the next week4 #fc4 ,when two vegetables are used in the same meal1 they should be different4 ,sweet potatoes and white potatoes1 although often served together1 do not belong in the same meal4 ,in fact1 for most seasons of the year1 two vegetables dissimilar in consistency should be supplied4 ,for instance1 if spinach is included in a meal1 some contrasting vegetable1 such as carrots1 shell beans1 etc41 should be served with it4 ,beets and carrots would not make a good combination1 nor should cabbage be combined with spinach1 especially if both vegetables are prepared with a sour dressing4 #fd4 ,a bland food or one high in fat1 such as roast pork1 certain kinds of fish1 etc41 is much more palatable if a highly seasoned sauce or another highly seasoned food or1 in fact1 a food of an entirely different flavor is served with it4 ,apple sauce or baked apples are usually served with roast pork for this purpose1 while sour sauces or pickles of some description are served with fish to relieve its blandness4 #fe4 ,to secure the most successful meals1 the main course should be decided upon first and the additional dishes1 such as soup1 salad1 and dessert1 should be the second consideration4 ,in this method of planning meals1 they can be properly balanced1 for if the main course is heavy1 the others can be made light or some of them omitted altogether1 while if the main course is a light one1 heavier dishes may be selected to accompany it4 ,whenever it is possible to do so1 the heavy meal of the day should be served at noon and the lighter one in the evening4 ,this plan should always be followed for children1 and it is preferable for adults4 ,however1 having dinner at noon is often very inconvenient and sometimes impossible1 because frequently one or more members of the family are at business some distance from home and their coming home at noon for dinner is impractical4 ,in such an event1 the evening meal should be the heavy one1 but it should not be made too hearty and overeating should be avoided4 ,at all meals1 tea and coffee should be used sparingly4 ,especially should this rule be followed by persons who are nervous1 or high strung1 or are troubled with indigestion and insomnia4 ,at any rate1 it is advisable not to drink either of these beverages at night4 99 99 99 99 99 ,,methods ,,of ,,securing ,,variety ,,in ,,meals ,,card-,,file ,,system ,,of ,,menu ,,making #ff4 ,with the general rules for meal planning in mind1 the housewife is well prepared to arrange menus that will be properly balanced1 as well as varied and attractive4 ,one means of securing variety in menus1 and at the same time supplying oneself with a very convenient piece of kitchen equipment1 consists in placing the recipes used on small cards and filing them in a card file under the headings to which they belong1 as shown in ,figs4 #g and #h4 ,for instance1 a heading should be made for soups1 one for potatoes1 and so on4 ,these cards may then be rotated in order to make up menus4 ,when the first card of each group has been used1 it should be placed at the back of the others in that group2 then each one will come in the order in which it was originally placed in the file4 ,of course1 when the cards are not filed alphabetically1 it is a little more difficult to find the recipes one needs at a particular time1 and so if desired other means of using the cards for menu making may be easily devised without changing their position4 ,illustration3 ,,fig4 #g ,in addition to serving as a basis for menus1 this arrangement takes the place of a cook book4 ,in fact1 it is much more convenient1 for instead of a book containing recipes on the table where the work is being done1 a small card1 which takes up less space and is much less likely to be in the way1 may be substituted4 ,illustration3 ,,fig4 #h ,,dinner ,,menus #fg4 ,to assist the housewife materially in planning dinners in great variety1 ,table ,,vii1 which contains suggestions for dinner menus1 is given4 ,as will be noted1 it is intended that each dinner shall consist of a soup1 a meat1 potatoes in some form1 another vegetable1 a salad1 and a dessert4 ,it is not necessary1 of course1 to include all these dishes when a simpler meal is desired1 but a number of suggestions are given in each group so that there may be a good selection4 ,in order to use this table to advantage and to secure a large variety of menus1 different combinations of the various foods may be made4 ,then1 too1 the combinations given may be rotated so that frequent repetition of the same combination will be avoided4 ,this table therefore has the advantage over meals planned for #ad or even #ba days1 for these must be repeated once in #b or #c weeks4 ,,table ,,vii ,,suggestions ,,for ,,dinner ,,menus ,,soup #a4 ,tomato ,bouillon #b4 ,rice #c4 ,cream of ,corn #d4 ,noodle #e4 ,cream of ,pea #f4 ,julienne #g4 ,clear ,bouillon #h4 ,oxtail #i4 ,split-,pea ,pure #aj4 ,cream of ,tomato #aa4 ,celery #ab4 ,cream of ,onion #ac4 ,barley ,broth #ad4 ,cream of ,asparagus #ae4 ,vegetable #af4 ,corn ,chowder ,,meat #a4 ,roast ,beef #b4 ,pork ,chops #c4 ,macaroni and ,cheese #d4 ,broiled ,hamburg #e4 ,baked ,fish #f4 ,broiled ,steak #g4 ,kidney-,bean ,loaf #h4 ,roast ,pork #i4 ,lamb ,chops #aj4 ,roast ,chicken #aa4 ,baked ,beans #ab4 ,meat ,loaf #ac4 ,liver and ,bacon #ad4 ,roast ,mutton #ae4 ,broiled ,ham #af4 ,scalloped ,salmon #ag4 ,roast ,lamb #ah4 ,lima-,bean ,loaf #ai4 ,veal ,tongue #bj4 ,fried ,oysters ,,potatoes #a4 ,boiled ,potatoes with ,butter and ,parsley #b4 ,scalloped ,potatoes #c4 ,hashed-,brown ,potatoes #d4 ,baked ,potatoes #e4 ,potato ,puff #f4 ,french ,fried ,potatoes #g4 ,potato ,patties #h4 ,roast ,potatoes #i4 ,candied ,sweet ,potatoes #aj4 ,mashed ,potatoes #aa4 ,creamed ,potatoes #ab4 ,stuffed ,potatoes #ac4 ,baked ,sweet ,potatoes #ad4 ,potatoes au ,gratin #ae4 ,sautd ,potatoes ,,vegetables #a4 ,spinach #b4 ,green ,peas #c4 ,breaded ,tomatoes #d4 ,squash #e4 ,red ,beets #f4 ,sweet ,corn #g4 ,buttered ,carrots #h4 ,mashed ,turnips #i4 ,scalloped ,eggplant #aj4 ,buttered ,cauliflower #aa4 ,hot ,slaw #ab4 ,scalloped ,tomatoes #ac4 ,carrots and ,peas #ad4 ,buttered ,kohlrabi #ae4 ,baked ,onions #af4 ,sautd ,eggplant #ag4 ,stuffed ,peppers #ah4 ,creamed ,turnips #ai4 ,browned ,parsnips #bj4 ,sautd ,tomatoes #ba4 ,escalloped ,cabbage #bb4 ,creamed ,onions #bc4 ,string ,beans #bd4 ,asparagus #be4 ,succotash ,,salads #a4 ,apple and ,celery #b4 ,lettuce #c4 ,banana #d4 ,orange and ,coconut #e4 ,cabbage #f4 ,tomato #g4 ,peas and ,celery #h4 ,apple1 ,date1 and ,orange #i4 ,asparagus #aj4 ,pineapple and ,nut #aa4 ,green ,pepper and ,cheese #ab4 ,string ,bean #ac4 ,fruit #ad4 ,combination #ae4 ,cucumber #af4 ,waldorf #ag4 ,cabbage and ,celery #ah4 ,pineapple and ,cream ,cheese #ai4 ,humpty ,dumpty ,,desserts #a4 ,chocolate ,blanc ,mange #b4 ,brown ,betty #c4 ,raisin ,pie #d4 ,crackers and ,cheese #e4 ,fruit ,gelatine #f4 ,cake and ,fruit #g4 ,apricot ,fluff #h4 ,tapioca ,pudding #i4 ,steamed ,pudding #aj4 ,short ,cake #aa4 ,prunes in ,jelly #ab4 ,rice ,pudding #ac4 ,custard ,pie #ad4 ,baked ,apples #ae4 ,peach ,cobbler #af4 ,chocolate ,bread ,pudding #ag4 ,pineapple ,tapioca #ah4 ,ice ,cream #ai4 ,jelly ,tarts #bj4 ,gingerbread and ,whipped ,cream #ba4 ,indian ,pudding1 with ,custard ,sauce #bb4 ,floating ,island #bc4 ,prune ,fluff #bd4 ,nuts and ,raisins #fh4 ,in the application of ,table ,,vii1 use should be made of the dishes numbered #a in the various groups for the first day's menu4 ,this dinner1 then1 will consist of tomato bouillon1 roast beef1 boiled potatoes with butter and parsley1 spinach1 apple-and-celery salad1 and chocolate blanc mange4 ,in this way1 the menus should be made by going through the entire list and combining the dishes whose numbers correspond4 ,upon coming to the last of the soups1 which is ,no4 #af1 and attempting to make up a menu1 it will be discovered that there are only fifteen varieties of potato dishes4 ,in order to obtain a menu1 the rotation must be begun again1 and so ,no4 #a of the potato dishes is used4 ,this menu would therefore consist of corn chowder1 scalloped salmon1 boiled potatoes with butter and parsley1 sautd eggplant1 peach-and-cream-cheese salad1 and chocolate bread pudding4 ,in planning menus with the aid of this table1 the housewife may not be able to use a certain dish that is suggested because it is out of season1 cannot be procured1 or resembles too closely some of the other dishes in the menu4 ,in such an event1 she should select another dish to take the place of the one that spoils the combination4 ,likewise1 she should not hesitate to make any change that will result in producing properly balanced meals4 ,,luncheon ,,menus #fi4 ,to aid the housewife in the preparation of suitable luncheons1 a large number of luncheon menus are here given4 ,these menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while in making up combinations of food for this important and interesting meal4 ,,the ,,planning ,,of ,,meals ,no4 #a ,rice ,croquettes ,bread and ,butter ,fruit ,salad ,gingerbread and ,cream ,cheese ,no4 #b ,cream-of-,corn ,soup ,egg ,salad ,whole-,wheat ,muffins ,baked ,bananas ,tea ,no4 #c ,creamed ,chicken on ,toast ,sliced ,tomatoes ,rolls ,fruit ,cake ,no4 #d ,scalloped ,oysters ,apple-and-,celery ,salad ,wafers ,tea ,no4 #e ,cream-of-,tomato ,soup ,hashed-,brown ,potatoes ,graham ,bread and ,butter ,baked ,apples ,tea ,no4 #f ,macaroni and ,cheese ,cabbage ,salad ,wafers ,sugar ,cookies ,coffee ,no4 #g ,eggs la ,goldenrod ,rice with ,raisins ,bread and ,jam ,tea ,no4 #h ,omelet ,toast ,prune ,whip ,vanilla ,wafers ,tea ,no4 #i ,consomm ,chicken ,salad ,rolls ,warm ,gingerbread and ,whipped ,cream ,no4 #aj ,creamed ,dried ,beef on ,toast ,lettuce ,salad ,stewed ,fruit ,tea ,no4 #aa ,scalloped ,corn ,brown ,bread and ,butter ,fruit ,salad ,cheese ,straws ,coffee ,no4 #ab ,cold ,ham ,potato ,salad ,graham ,bread and ,butter ,cookies ,tea ,no4 #ac ,oyster ,stew ,wafers ,celery ,pineapple ,sponge ,cake ,no4 #ad ,cheese ,souffl ,baked ,tomato on ,toast ,rice ,pudding ,tea ,no4 #ae ,meat ,pie ,cranberry ,jelly ,table ,raisins ,coffee ,,breakfast ,,menus #gj4 ,,winter ,,breakfast ,,menus4--,to assist the housewife in planning properly balanced breakfast menus for winter1 a number of suggestions are here given4 ,these necessarily differ from breakfast menus for other seasons because of the difference in the food that can be obtained4 ,they are usually of a more hearty nature and contain more heat-producing foods4 ,no4 #a ,oranges ,rolled ,oats with ,cream ,soft-,cooked ,eggs ,toast and ,butter ,coffee ,no4 #b ,stewed ,prunes ,cream of ,wheat with ,cream ,broiled ,bacon ,muffins and ,butter ,coffee ,no4 #c ,baked ,apples ,griddle ,cakes with ,maple ,sirup ,sausage ,patties ,coffee ,no4 #d ,rolls and ,butter ,corn ,flakes with ,hot ,milk ,grapefruit ,coffee ,no4 #e ,vitos with ,dates ,french ,toast and ,butter ,jelly ,hot ,chocolate ,no4 #f ,apple ,sauce ,fried ,cornmeal ,mush with ,sirup ,broiled ,bacon ,coffee ,no4 #g ,orange ,juice ,steamed ,rice ,omelet ,cornmeal ,muffins and ,butter ,coffee ,no4 #h ,california ,grapes ,hominy ,grits ,waffles and ,sirup ,coffee ,no4 #i ,sliced ,bananas ,pearl ,barley ,codfish ,balls ,marmalade ,toast ,coffee ,no4 #aj ,popovers ,filled with ,warm ,apple ,sauce ,white ,cornmeal ,mush ,baked ,eggs in ,cream ,toast ,coffee #ga4 ,,summer ,,breakfast ,,menus4--,during the summer season1 fresh fruits of various kinds can be obtained1 and these are generally used as the first course for breakfast4 ,as the menus here given show1 it is well to vary the fruit course as much as possible1 so that there will be no danger of tiring the persons to be served4 ,an uncooked breakfast food is preferable to a cooked one for summer and so several varieties of these are here suggested4 ,no4 #a ,strawberries and ,cream ,scrambled ,eggs ,toast ,coffee ,no4 #b ,raspberries ,puffed ,rice ,baking-,powder ,biscuits and ,honey ,coffee ,no4 #c ,blackberries ,corn ,flakes ,creamed ,toast ,coffee ,no4 #d ,blueberries ,grape ,nuts and ,cream ,jelly ,omelet ,toast ,coffee ,no4 #e ,sliced ,peaches ,puffed ,wheat ,clipped ,eggs ,toast ,coffee ,no4 #f ,cantaloupe ,krumbles with ,cream ,french ,toast and ,sirup ,coffee ,,menus ,,for ,,special ,,occasions #gb4 ,special occasions1 such as ,new ,year's1 ,easter1 ,fourth of ,july1 ,thanksgiving1 ,christmas1 etc41 are usually celebrated with a dinner that is somewhat out of the ordinary4 ,then1 too1 on such days as ,st4 ,valentine's1 ,st4 ,patrick's1 ,hallowe'en1 etc41 it is often desired to invite friends in for a social time of some kind1 when dainty1 appetizing refreshments make up a part of the entertainment4 ,to assist the housewife in planning menus for occasions of this kind1 a number of suggestions are here given4 ,suitable decorations are also mentioned in each instance1 for much of the attraction of a special dinner or luncheon depends on the form of decoration used4 ,it should not be thought that elaborate1 costly decorations are necessary1 for often the most effective results can be achieved with some very simple decoration4 ,of course1 the decorations should be suitable for the occasion to be celebrated4 ,favors of various kinds are generally on sale in confectioners' and stationers' shops1 so that1 if desired1 favors may be purchased4 ,however1 the ingenious housewife can1 with very little trouble1 make favors that will be just as attractive as those she can buy and that will be much less expensive4 ,she may copy some she sees in the shops or work out any original ideas she may have on the most suitable decorations for the occasion4 ,,new ,,year',s ,,dinners ,no4 #a ,,decoration--,ground ,pine ,cream-of-,tomato ,soup ,mustard ,pickles ,croutons ,baked ,ham ,hot ,slaw ,candied ,sweet ,potatoes ,string ,beans ,orange-and-,pineapple ,salad ,maple ,parfait ,macaroons ,salted ,nuts ,coffee ,no4 #b ,,decoration--,potted ,jerusalem ,cherries ,crab-,flake ,cocktail ,asparagus ,broth ,radishes ,wafers ,roast ,goose ,hot ,baked ,apples ,creamed ,turnips ,mashed ,potatoes ,peas-and-,celery ,salad ,vanilla ,ice ,cream1 ,apricot ,sauce ,table ,raisins ,coffee ,,easter ,,dinners ,no4 #a ,,decoration--,daffodils ,clear ,tomato ,soup ,mixed ,pickles ,croutons ,creamed ,mushrooms in ,timbale ,cases ,roast ,spring ,chicken ,mint ,sauce ,potato ,puff ,creamed ,peas and ,carrots ,grapefruit-and-,celery ,salad ,milk ,sherbet ,sponge ,cake ,coffee ,no4 #b ,,decorations--,chinese ,lilies and ,iris ,fruit ,cocktail ,bouillon with ,whipped ,cream and ,pimiento ,celery ,wafers ,fricassee of ,chicken ,riced ,potatoes ,scalloped ,corn ,tomato ,salad ,bavarian ,cream ,salted ,nuts ,coffee ,,st4 ,,valentine ,,parties ,,dinner ,,menu ,,decorations--,red ,hearts and ,ribbons1 ,red ,candle ,shades ,heart-,shaped ,canapes ,olives ,clam ,bouillon ,creamed ,chicken and ,mushrooms in ,pattie ,shells ,potatoes au ,gratin ,grapefruit-and-,california-,grape ,salad ,vanilla ,ice ,cream ,heart-,shaped ,cakes ,candies ,,luncheon ,,menu ,,decorations--,red ,roses1 ,heart-,shaped ,favors1 ,cupids ,tuna-,fish ,salad ,heart-,shaped ,brown ,bread and ,marmalade ,sandwiches ,nut ,sandwiches ,ice ,cream in ,heart-,shaped ,cases ,small ,decorated ,cakes ,candies ,nuts ,,st4 ,,patrick',s ,,day ,,parties ,,dinner ,,menu ,,decorations--,shamrocks and ,green ,ribbon ,cream-of-,pea ,soup ,olives ,wafers ,roast ,pork ,loin ,potatoes with ,parsley ,sauce ,tomatoes au ,gratin ,green-,peppers-and-,cheese ,salad ,lemon ,ice ,cakes ,coffee ,green ,mints ,,luncheon ,,menu ,,decorations--,white ,narcissus1 ,green ,carnations1 ,shamrocks ,chicken ,salad ,cheese-and-,green-,pepper ,sandwiches ,pistachio ,ice ,cream ,sponge ,cake ,mint ,punch ,,fourth-,,of-,,july ,,luncheons ,no4 #a ,,decorations--,sweet ,peas1 ,small ,flags ,iced ,tomato ,bouillon ,wafers ,cold ,sliced ,ham ,swiss ,cheese ,creamed ,potatoes and ,peas ,strawberry-and-,pineapple ,salad ,coconut ,cream ,pie ,iced ,tea ,no4 #b ,,decorations--,cornflowers and ,daisies ,iced ,watermelon with ,mint ,creamed ,chicken and ,mushrooms on ,toast ,potato ,croquettes ,corn on the ,cob ,sliced ,cucumbers ,vanilla ,ice ,cream ,chocolate ,sauce ,punch ,,hallowe',,en ,,luncheons ,no4 #a ,,decorations--,pumpkin ,jack o' ,lantern1 ,black-,paper ,cats and ,witches ,tongue ,sandwiches ,swiss-,cheese ,sandwiches ,cider ,doughnuts ,pumpkin ,pie ,molasses ,taffy ,no4 #b ,,decorations--,tiny ,paper ,jack o' ,lanterns ,pink ,bunny ,brown-,bread-and-,marmalade ,sandwiches ,nut ,cookies ,gingerbread ,candies ,cider ,,thanksgiving ,,dinners ,no4 #a ,,decorations--,basket of ,fruit ,oyster ,cocktail ,consomm with ,peas ,celery ,wafers ,roast ,turkey ,candied ,sweet ,potatoes ,asparagus with ,drawn-,butter ,sauce ,cranberry ,frapp ,head ,lettuce ,thousand-,island ,dressing ,pumpkin ,pie ,fruit ,coffee ,no4 #b ,,decorations--,baby ,chrysanthemums ,grapefruit ,cocktail ,celery ,soup ,olives ,bread ,sticks ,roast ,chicken ,cranberry ,jelly ,mashed ,potatoes ,cottage-,cheese ,balls ,baked ,onions ,stuffed ,dates ,mince ,pie ,coffee ,,christmas ,,dinners ,no4 #a ,,decorations--,small ,christmas ,tree ,oyster ,broth ,oyster ,crackers ,small ,pickles ,olives ,chicken ,pie ,pickled ,peaches ,baked ,sweet ,potatoes ,creamed ,cauliflower ,fruit ,salad ,christmas ,pudding ,sauce ,bonbons ,salted ,nuts ,coffee ,no4 #b ,,decorations--,poinsettias and ,holly ,grapefruit with ,grape ,juice ,cream ,chicken ,bouillon ,stuffed ,celery ,wafers ,roast ,duck ,currant ,jelly ,mashed ,potatoes ,baked ,squash ,spiced ,punch ,cabbage-and-,green-,pepper ,salad ,plum ,pudding ,sauce ,mints ,almonds ,coffee ,,wedding ,,breakfasts ,no4 #a ,,decorations--,seasonal ,flowers ,iced ,fruit ,creamed ,chicken on ,toast ,stuffed ,potato ,asparagus with ,butter ,sauce ,rolls ,marmalade ,butter ,ice ,cake ,coffee ,no4 #b ,,decorations--,seasonal ,flowers ,orange and ,grapefruit ,juice ,broiled ,sweetbreads ,creamed ,potatoes ,lima-,bean ,souffl ,hot ,biscuits ,honey ,butter ,pineapple ,fritters ,milk ,sherbet ,cake ,coffee ,,wedding ,,luncheons ,no4 #a ,,decorations--,seasonal ,flowers ,oyster ,cocktail ,chicken ,soup ,radishes ,olives ,broiled ,squab ,browned ,potatoes ,fresh ,string ,beans ,fruit ,salad ,french ,ice ,cream ,cake ,candies ,coffee ,no4 #b ,,decorations--,seasonal ,flowers ,grapefruit ,cocktail ,bouillon ,celery ,radishes ,chicken ,croquettes ,potato ,puff ,stuffed ,tomatoes ,bread-and-,butter ,sandwiches ,hearts of ,lettuce ,mayonnaise ,chocolate ,nut ,ice ,cream ,cake ,mints ,coffee ,,wedding ,,dinners ,no4 #a ,,decorations--,seasonal ,flowers ,fresh ,pineapple ,cream-of-,celery ,soup ,ripe ,olives ,radishes ,broiled ,chicken ,candied ,sweet ,potatoes ,green ,peas in ,cream ,corn ,fritters ,whole-,wheat ,rolls ,butter ,grapefruit ,salad ,individual ,molds of ,ice ,cream ,cake ,mints ,coffee ,no4 #b ,,decorations--,seasonal ,flowers ,crabflake ,cocktail ,consomm ,julienne ,celery ,olives ,radishes ,roast ,young ,duck ,mashed ,potatoes ,green ,lima ,beans ,creamed ,cauliflower ,rolls ,butter ,waldorf ,salad ,vanilla ,ice ,cream ,chocolate ,sauce ,cake ,candies ,coffee ,,birthday ,,parties ,,for ,,children ,,birthday ,,dinner ,,decorations--,kewpies with ,large ,bows of ,ribbon ,to be ,used as ,favors ,fruit ,cocktail in ,orange ,basket ,creamed ,sweetbreads on ,toast ,mashed ,potatoes ,asparagus ,souffl ,peach-and-,cream-,cheese ,salad ,vanilla ,ice ,cream with ,maple ,sirup ,birthday ,cakes ,candies ,nuts ,,birthday ,,luncheon ,,decorations--,pink ,sweet ,peas1 ,maiden-,hair ,fern1 ,pink ,favors ,filled with ,candy ,fruit ,salad ,wafers ,punch ,chocolate ,ice ,cream with ,marshmallow ,birthday ,cake ,stuffed ,dates ,,birthday ,,parties ,,for ,,adults ,,birthday ,,dinner ,,decorations--,pink ,roses1 ,pink ,candle ,shades ,fruit ,cocktail ,cream-of-,pea ,soup ,radishes ,olives ,wafers ,chicken ,croquettes ,stuffed ,potatoes ,asparagus ,tips ,pineapple-and-,cream-,cheese ,salad ,meringue ,glac ,birthday ,cake ,coffee ,,birthday ,,luncheon ,,decorations--,seasonal ,flowers1 ,candle ,shades1 and ,favors to ,match ,lobster ,cocktail ,clear ,soup ,wafers ,stuffed ,olives ,chicken la ,king ,julienne ,potatoes ,stuffed-,tomato ,salad ,chocolate ,parfait ,birthday ,cake ,candies ,nuts ,coffee ,,afternoon ,,teas ,no4 #a ,ribbon ,sandwiches ,date-and-,nut ,sandwiches ,toasted ,pound ,cake ,salted ,nuts ,tea ,no4 #b ,apricot ,sandwiches ,cream-,cheese-and-,peanut ,sandwiches ,marguerites ,candied ,orange ,peel ,tea ,,supper ,,parties ,no4 #a ,welsh ,rarebit ,tomato ,sandwiches ,chocolate clairs ,coffee ,no4 #b ,club ,sandwiches ,bisque ,ice ,cream ,cakes ,coffee ,,table ,,service #gc4 ,,essentials ,,of ,,good ,,table ,,service4--,too much cannot be said of the importance of attractive table service4 ,the simplest kind of meal served attractively never fails to please1 while the most elaborate meal served in an uninviting way will not appeal to the appetite4 ,therefore1 a housewife should try never to neglect the little points that count so much in making her meals pleasing and inviting4 ,it is not at all necessary that she have expensive dishes and linen1 nor1 in fact1 anything out of the ordinary1 in order to serve meals in a dainty1 attractive way4 ,some points1 however1 are really essential and should receive consideration4 #gd4 ,in the first place1 there should be absolute cleanliness in everything used4 ,to make this possible1 the dishes should be properly washed and dried4 ,the glasses should be polished so that they are not cloudy nor covered with lint4 ,the silver should be kept polished brightly4 ,the linen1 no matter what kind1 should be nicely laundered4 ,attention given to these matters forms the basis of good table service4 ,illustration3 ,,fig4 #i ,close in hand with these points comes a well-arranged and neatly set table4 ,to this may be added some attractive touches in the way of flowers or other simple decoration4 ,these need cost little or nothing1 especially in the spring and summer seasons1 for then the fields and woods are filled with flowers and foliage that make most artistic table decorations4 ,often1 too1 one's own garden offers a nice selection of flowers that may be used for table decoration if a little time and thought are given to their arrangement4 ,in the winter1 a small fern or some other growing plant will answer4 #ge4 ,,breakfast1 ,,luncheon1 ,,and ,,dinner ,,service4--,to give an idea of proper table service for the three meals1 breakfast1 luncheon1 and dinner1 ,figs4 #i1 #aj1 and #aa are offered4 ,attention should be given to the details of each of these1 for they show how to arrange meals that are intended to be served tastily and invitingly4 #gf4 ,in ,fig4 #i is shown a breakfast cover for one4 ,by a cover is meant the silver and dishes placed on the table for one person4 ,in a simple meal1 this might consist of a knife1 a fork1 spoons1 a plate1 a glass1 a cup and saucer1 and a bread-and-butter plate4 ,here the cover has been arranged on a breakfast tray for service at a bedside4 ,this meal is not in the least unusual1 but it is very dainty and pleasing4 ,it consists of strawberries with the stems left on so that they may be dipped into sugar and eaten1 a cereal1 a roll with butter1 a hot dish of some kind1 such as eggs1 and a hot beverage4 ,illustration3 ,,fig4 #aj #gg4 ,a luncheon table with covers for six is shown in ,fig4 #aj4 ,the first course consists of a fruit cocktail1 which is placed on the table before the persons to be served are seated4 ,the silver required up to the dessert course is also laid beforehand4 ,just before the dessert is served1 the entire table should be cleared and the silver necessary for this course laid at each place4 ,a point to be remembered in the placing of silver is that the various pieces should always be placed on the table in the order in which they are to be used4 ,here the first spoon is for the cocktail1 which is already on the table1 while the second spoon is for the soup1 the next course4 ,the knife1 which is the third piece of silver1 with the two forks on the opposite side will be required for the dinner course1 while the third fork is a fork for the salad course4 ,as will be noted1 doilies have been used in place of a table cloth for this luncheon4 ,these1 which may be as simple or as elaborate as desired1 save laundering and1 if they are inexpensive1 they are an economy as well as a convenience4 ,since they also make a luncheon table very attractive1 they are strongly recommended for meals of this kind4 ,the luncheon napkin1 which is smaller than that used for dinner service1 should always be placed where it is shown here1 that is1 at the left of the forks4 ,if only one beverage is to be served1 as is usually the case1 the glass is placed at the tip of the knife4 ,illustration3 ,,fig4 #aa #gh4 ,an example of a correctly set dinner table is shown in ,fig4 #aa4 ,a table cloth1 as will be noted1 is used1 for a cloth is always preferable to doilies for dinner4 ,at this meal1 the first course is soup4 ,this1 with anything that is to be eaten with the soup1 such as the wafers used here1 or a relish1 should be placed before the guests are seated4 ,the bread-and-butter plate1 which is placed just at the top of the fork1 should also be on the table4 ,between each two persons1 it is well to have a set of salt-and-pepper shakers4 99 99 99 99 99 ,,the ,,planning ,,of ,,meals ,,examination ,,questions 7#a7 ,what knowledge is necessary for the planning of economical and well-balanced meals8 7#b7 ,discuss a systematic plan for the purchasing of foods4 7#c7 ,compare the advantages of buying foods at a cash store and a credit store4 7#d7 ,mention the advantages of keeping an account of household expenditures4 7#e7 ,tell how economy in the purchase of foods may be practiced4 7#f7 ,discuss the training of a child's appetite4 7#g7 ,why is a variety of food necessary in the diet8 7#h7 ,name the factors that influence the amount and proportion of food substances required for an adult4 7#i7 7a7 ,explain the meaning of calorie as applied to food4 7b7 ,what is the average number of calories required by the adult8 7#aj7 ,with the aid of ,table ,v1 find out how many pounds you are under weight or over weight4 ,then tell how you would proceed to acquire your correct weight4 7#aa7 ,make out menus for breakfast1 dinner1 and supper for #a day for a child #ab months old4 7#ab7 ,plan a dinner menu that contains foods suitable for both adults and a child #d years old1 and from it select the foods you would give the child4 7#ac7 ,what does a balanced diet include8 7#ad7 ,what can be done to balance the cost of foods used in a meal8 7#ae7 ,give several points of importance in selecting the dishes for a meal4 7#af7 ,make out menus for the seventeenth and eighteenth days from ,table ,,vii4 7#ag7 ,plan an original menu and decorations for a dinner you can serve for a special occasion4 7#ah7 ,what are the advantages of a nicely arranged table8 7#ai7 ,give a few general rules for the correct serving of food and setting of tables4 7#bj7 ,why is the following menu undesirable and what changes would you suggest to make it more nearly correct8 ,cream ,soup ,potatoes ,roast ,pork ,greens ,bread and ,butter ,pudding ,hard ,sauce 99 99 99 99 99 ,,index ,a ,absinthe1 ,accounts1 ,equipment for keeping household1 ,keeping of household1 ,methods of keeping household1 ,acids in confections1 ,use of1 in fruit1 ,adulteration of coffee1 of flavorings1 ,adults1 ,birthday parties for1 ,advertised goods1 ,nationally1 ,after-dinner coffee1 ,afternoon tea1 teas1 ,age on children's diet1 ,effect of1 on diet1 ,effect of1 ,alcoholic beverages1 beverages1 ,harmful effects of1 beverages1 ,kinds of1 ,alligator pear1 or avocado1 ,apple butter1 sauce1 ,apples1 apricots1 and peaches1 ,dried1 ,composition and food value of1 ,drying of1 ,maple1 ,porcupine1 ,steamed1 ,stewed quinces and1 ,apportionment of income1 ,apricot souffl1 ,apricots1 ,drying of1 ,food value and composition of1 peaches1 and apples1 ,dried1 ,artificial flavorings1 ,asparagus1 ,canning of1 ,automatic seal tops1 ,avocado1 or alligator pear1 ,b ,baked apples1 bananas1 peaches1 pears1 ,balancing the diet1 ,banana fritters1 ,bananas1 ,baked1 ,food value and composition of1 ,beans1 ,canning of lima and other shelled1 ,canning of string1 ,drying of string1 ,pickled1 ,roasting the coffee1 ,beer1 ,beet relish1 sugar1 ,beets1 ,canning of1 ,pickled1 ,berries1 ,miscellaneous1 ,nature and care of1 ,berry1 or fruit1 sugar1 ,beverage1 ,definition of1 ,beverages1 ,alcoholic1 ,cereal1 ,fruit1 ,harmful effects of alcoholic1 in the diet1 ,ingredients for fruit1 ,instantaneous cereal1 ,kinds of alcoholic1 ,nature and classes of1 ,nature of stimulating1 ,non-stimulating1 ,nourishing1 ,preparation of fruit1 ,stimulating1 ,table showing stimulant and tannic acid in stimulating1 ,beverages to meals1 ,relation of1 ,water in1 ,birthday-party menus1 ,bitter chocolate1 ,black tea1 ,blackberries1 ,composition and food value of1 ,blackberry jam1 sponge1 ,blanching and scalding foods to be canned1 ,blend coffee1 ,blueberries1 ,blueberry pudding1 pudding1 ,pressed1 ,bohea tea1 ,boiled coffee1 ,boiling fruit juice and sugar in jelly making1 the confection mixture1 ,bonbon cream1 ,coating candies with1 ,bonbons1 ,brandy1 ,breakfast cocoa1 luncheon and dinner service1 menus1 menus1 ,summer1 menus1 ,wedding-1 menus1 ,winter1 ,brown-sugar fudge1 ,brussels sprouts1 ,canning of1 ,budget1 ,household1 ,butter1 ,apple1 ,cocoa1 milk1 and cream in confections1 ,peach1 ,pear1 ,plum1 scotch1 scotch1 ,marshmallows coated with1 taffy1 ,butters1 ,fruit1 ,buying1 ,economical1 ,c ,cabbage1 ,canning of1 ,cafe au lait1 ,iced1 noir1 ,caffeine1 ,caffeol1 ,california oranges1 ,calories1 ,quantity of foods in1 ,candied and dried fruits in confections1 peel1 ,candies1 ,cream1 ,finishing1 ,marking and cutting1 ,nature of cream1 with bonbon cream1 ,coating1 with chocolate1 ,coating1 ,wrapping1 ,candy1 ,serving1 ,table showing tests for1 ,testing1 ,cane sugar1 ,canned food1 ,flavor of1 food1 ,general appearance of1 food1 ,proportion of food to liquid1 food1 ,score card for1 food1 ,texture of1 foods from spoiling1 ,preventing1 foods1 ,method of sealing1 foods1 ,scoring1 foods1 ,spoiling of1 ,preparation of food to be1 ,canning and drying1 ,cold-pack method of1 ,commercial1 ,definition of1 ,equipment for1 fruit juices for jelly1 fruits1 ,directions for1 fruits1 ,table of sirups for1 greens1 ,measuring devices for1 method1 ,fractional-sterilization1 method1 ,oven1 methods1 methods for fruits1 methods1 ,steam-pressure1 of asparagus1 of beets1 of ,brussels sprouts1 of cabbage1 of carrots1 of cauliflower1 of eggplant1 of fish1 of fruits1 of green corn1 of green peppers1 of lima and other shelled beans1 of meat1 of okra1 of parsnips1 of peas1 of pumpkin1 of root and tuber vegetables1 of squash1 of string beans1 of succotash1 of summer squash1 of tomatoes1 of tomatoes and corn1 of tomatoes for soup1 of turnips1 of vegetables1 ,canning1 ,open-kettle method of1 ,oven method of1 ,preparation of fruits and vegetables for1 preservatives1 ,principles of1 ,sealing the jars when1 ,selection of food for1 ,sirups for1 ,steam-pressure method of1 ,tin cans for1 ,utensils for1 ,utensils required for open-kettle method of1 vegetables1 ,directions for1 ,vessels for1 with a pressure cooker1 with the water-seal outfit1 with tin cans1 ,cans for canning1 ,tin1 ,cantaloupes and muskmelons1 ,serving1 ,caramels1 ,chocolate1 ,nature of1 ,plain1 ,caravan tea1 ,carbohydrate in confections1 in fruit1 ,carbonated water1 ,card-file system for menu making1 ,carrot conserve1 ,carrots1 ,canning of1 ,casaba melons1 ,cash-and-carry plan of marketing1 ,catsup1 ,grape1 ,tomato1 ,cauliflower1 ,canning of1 ,pickled1 ,cellulose in fruit1 ,center cream1 ,cereal beverages1 beverages1 ,instantaneous1 coffees1 ,chain stores1 ,chemical or mineral colorings1 ,cherries1 ,composition and food value of1 ,sour1 ,cherry-and-pineapple conserve1 fritters1 preserve1 ,chewing taffy1 ,children and infants1 ,diet for1 ,children's birthday parties1 ,menus for1 diet1 ,effect of age on1 diet1 ,effect of weight on1 ,chilli sauce1 ,china congou tea1 ,chocolate and cocoa1 and cocoa in confections1 and cocoa1 ,left-over1 and cocoa1 ,preparation of1 and cocoa1 ,production of1 and cocoa1 ,selection of1 and cocoa1 ,serving1 and cocoa1 ,source of1 ,bitter1 caramels1 ,coating candies with1 ,egg1 ,hot1 malted milk1 or cocoa1 ,iced1 sirup1 ,sweet1 ,table showing tannic acid and stimulant in1 ,chow chow1 ,christmas dinners1 ,citric acid1 ,citrus fruits1 ,classification of fruits1 of tea1 of vegetables1 ,climate on diet1 ,effect of1 ,clingstone peaches1 ,closing and storing jelly1 ,coarse granulated sugar1 powdered sugar1 ,coating candies with bonbon cream1 candies with chocolate1 ,cocktail1 ,fruit1 ,grapefruit1 ,summer1 ,cocoa and chocolate1 and chocolate in confections1 and chocolate1 ,left-over1 and chocolate1 ,preparation of1 and chocolate1 ,production of1 and chocolate1 ,selection of1 and chocolate1 ,serving1 and chocolate1 ,source of1 ,breakfast1 butter1 ,commercial1 ,creamy1 ,milling of1 nibs1 ,plain1 or chocolate1 ,iced1 ,rich1 ,table showing tannic acid and stimulant in1 ,theobroma1 ,coconut in confections1 ,coffee1 ,adulteration of1 ,after-dinner1 beans1 ,grinding1 ,coffee beans1 ,roasting1 biggin1 ,blend1 ,boiled1 ,filtered1 ,history and production of1 ,iced1 ,instantaneous1 ,java1 ,left-over1 ,mocha1 ,percolated1 percolators1 pot1 ,preparation of1 ,rio1 ,rye1 seeds1 ,obtaining1 ,selection of1 ,serving1 ,table showing stimulant and tannic acid in1 ,vienna1 ,coffees1 ,cereal1 ,colander and wire strainer for canning1 ,cold-dipping1 -pack method of canning1 -pack method1 ,procedure in one-period1 -pack method1 ,utensils for1 ,color of jelly1 ,colorings for confections1 ,mineral1 or chemical1 ,vegetable1 ,combination drying methods1 ,combining sugar and liquid in confection making1 ,commercial canning1 cocoa1 ,composition and food value of bananas1 and food value of black raspberries1 and food value of blackberries1 and food value of cherries1 and food value of cranberries1 and food value of currants1 and food value of dates1 and food value of dried apples1 and food value of dried apricots1 and food value of dried figs1 and food value of dried prunes1 and food value of fresh apples1 and food value of fresh apricots1 and food value of fresh figs1 and food value of fresh prunes1 and food value of fruits1 and food value of grapefruit1 and food value of grapes1 ,composition and food value of huckleberries1 and food value of lemons1 and food value of muskmelon1 and food value of nectarines1 and food value of oranges1 and food value of peaches1 and food value of pears1 and food value of persimmons1 and food value of pineapple1 and food value of plums1 and food value of pomegranates1 and food value of raisins1 and food value of red raspberries1 and food value of rhubarb1 and food value of strawberries1 and food value of watermelon1 of confections1 of food1 of fruits1 ,confection making1 making1 ,combining sugar and liquid in1 making1 ,effect of weather on1 making1 ,equipment for1 making1 ,procedure in1 mixture1 ,boiling1 mixture1 ,pouring and cooling1 ,confectioners'1 or ,,xxxx1 sugar1 ,confections1 ,candied and dried fruits in1 ,carbohydrate in1 ,chocolate and cocoa in1 ,coconut in1 ,composition of1 ,cooking1 ,definition of1 ,fat in1 ,food materials in1 ,ingredients used in1 ,milk1 cream1 and butter in1 ,mineral salts in1 ,miscellaneous1 ,nature of1 ,nuts in1 ,pop-corn in1 ,protein in1 ,use of acids in1 ,varieties and preparations of1 ,congou tea1 tea1 ,china1 ,conservation of foods1 ,conserve1 ,carrot1 ,cherry-and-pineapple1 ,crab-apple-and-orange1 ,definition of1 ,pineapple-and-apricot1 ,plum1 ,red-raspberry-and-currant1 ,conserve1 strawberry-and-pineapple strawberry-and-rhubarb ,containers for jelly ,cooking and storing of dried foods confections fruit in jelly-making on fruit1 effect of ,cooling and pouring the confection mixture ,cordials ,corn1 canning of green ,canning of tomatoes and ,drying of sirup ,correct diet weights for certain heights1 table showing1 ,cost of foods ,covers1 jar tops1 or ,crab-apple-and-orange conserve -apple jelly -apple relish -apples1 pickled ,cracker jack ,cranberries ,composition and food value of ,cranberry jelly sauce ,cream candies ,center milk1 and butter in confections ,opera ,creamy cocoa ,cucumber pickles1 ,sliced pickles1 small ,cucumbers in brine ,currant jelly ,currants ,food value and composition of ,cutting and marking candies ,d ,dates ,food value and composition of ,stuffed ,density of sirup for canning ,desserts1 fruit ,devices for canning1 measuring for drying ,diet1 balancing the ,beverages in the ,correct ,effect of age on ,effect of age on children's ,effect of climate on ,effect of sex on ,effect of weight on ,effect of weight on children's for infants and children ,diet1 ,fruit in the ,pickles in the ,preserves and jellies in the ,digestibility of fruits ,dinner1 breakfast1 and luncheon service menus menus1 suggestions for ,dinners1 ,christmas ,easter ,new ,year's ,thanksgiving ,wedding ,distilled water ,divinity ,dried and candied fruits in confections apples apricots foods1 cooking and storing fruits1 varieties of peaches ,drip pot ,drying and canning devices for method1 electric-fan method1 stove method1 sun methods1 combination of apples of apricots of corn of food of greens of peaches of pears of quinces of small fruits of string beans of tuber and root vegetables preparation of foods for vegetables and fruits1 directions for ,e ,easter dinners ,economical food buying ,economies in purchasing food ,economy of food preservation of jelly making and preserving ,egg chocolate milk shake nog1 foamy nog1 orange ,eggplant and summer squash1 canning of1 ,electric-fan drying method ,english breakfast tea ,equipment for canning for confection making for household accounts ,equipment for jelly making1 ,exhausting in canning1 ,meaning of1 ,extra fine1 or fancy fine1 granulated sugar1 ,extracting fruit juice in jelly making1 ,extracts1 ,flavoring1 ,f ,factors influencing cost of foods1 influencing foods1 ,family income for food1 ,table showing proportion of1 ,fancy fine1 or extra fine1 granulated sugar1 ,fat in confections1 in fruits1 ,protein and1 ,feeding scale for infants1 ,fermentation of fruit juices1 ,figs12 ,composition and food value of dried1 ,composition and food value of fresh1 ,pressed1 ,pulled1 ,steamed1 ,stewed1 ,filtered coffee1 ,fine granulated sugar1 ,fish and meat1 ,canning of1 ,flat sour in canning1 ,flavor fruits1 of canned food1 of jelly1 ,flavoring extracts1 oils1 ,flavorings1 ,adulteration of1 ,artificial1 ,natural1 ,flavors1 ,synthetic1 ,florida oranges1 ,flowery pekoe tea1 ,foamy egg nog1 ,fondant1 and related creams1 ,nature of1 ,uncooked1 ,food1 ,composition of1 cost1 ,chart of factors in1 ,drying of1 ,economies in purchasing1 ,factors influencing1 ,factors influencing cost of1 for canning1 ,selection of1 fruits1 ,importance of proper amount of1 in calories1 ,quantity of1 materials in confections1 ,preparation of fruits as1 ,food preservation1 ,economy of1 ,principles of drying1 ,sterile1 substances to growth and health1 ,relation of1 ,suitability of1 ,table showing proportion of family income for1 to be canned1 ,preparation of1 value and composition of apples1 value and composition of apricots1 value and composition of bananas1 value and composition of black raspberries1 value and composition of blackberries1 value and composition of cherries1 value and composition of cranberries1 value and composition of currants1 value and composition of dates1 value and composition of figs1 value and composition of fruits1 value and composition of grapefruit1 value and composition of grapes1 value and composition of huckleberries1 value and composition of lemons1 value and composition of muskmelon1 value and composition of nectarines1 value and composition of oranges1 value and composition of peaches1 value and composition of pears1 value and composition of persimmons1 value and composition of pineapple1 value and composition of plums1 value and composition of pomegranates1 value and composition of prunes1 value and composition of raisins1 value and composition of red raspberries1 value and composition of rhubarb1 value and composition of strawberries1 value and composition of watermelon1 value of fruits1 ,foods1 ,conservation of1 ,cost of1 for drying1 ,preparation of1 from spoiling1 ,preventing canned1 ,methods for preserving1 ,necessity for preserving1 ,purchase of1 ,quantity and proportion of1 ,foods1 ,scoring canned ,spoiling of canned ,storing and serving canned ,formosa tea ,fourth-of-,july luncheons ,fractional-sterilization method of canning ,freestone peaches ,fritters1 ,banana ,cherry ,fruit1 ,acids in and fruit desserts as food1 ,preparation of beverages beverages1 ,ingredients for beverages1 ,preparation of butters ,carbohydrate in ,cellulose in cocktails cultivation1 ,advance in ,definition of desserts1 ,fruit and ,effect of cooking on for preserving1 ,selection of in jars1 ,packing in jelly making1 ,cooking in the diet juice and sugar in jelly making1 ,boiling the juice and sugar in jelly making1 ,combining the juice for pectin in jelly making1 ,testing the juice lacking in pectin in jelly making ,using ,minerals in nectar or berry1 sugar ,preparing and serving punch sugar1 or levulose ,water in ,fruits and vegetables1 ,directions for drying and vegetables for canning1 ,preparation of ,canning methods for ,canning vegetables and ,citrus ,classification of ,composition and food value of ,composition of ,digestibility of ,directions for canning ,dried ,drying of small ,effect of ripeness on ,flavor ,food ,fruits1 ,food value of ,hard in confections1 ,candied and dried ,miscellaneous citrus ,miscellaneous tropical ,nature of ,non-tropical ,protein and fat in ,serving ,soft ,sour soft ,special ,sweet soft ,table showing composition and food value of ,tropical ,varieties of dried ,varieties of tropical ,very sour soft ,washing ,fudge1 ,brown-sugar recipes ,two-layer ,fudges and related candies ,g ,general appearance of canned food ,gin ,ginger-ale punch ,glac nuts and fruits ,glass jars ,glasses1 ,closing and storing jelly ,filling jelly ,glove oranges ,glucose ,goods1 ,nationally advertised ,gooseberries ,green ,gooseberry jam ,graining of sugar in candy making ,granulated sugar sugar1 ,coarse sugar1 ,fancy fine1 or extra fine sugar1 ,fine sugar1 ,standard ,grape catsup jelly juice1 ,unfermented lemonade marmalade ,grapefruit cocktail ,composition and food value of or shaddock ,preparation of ,selection of ,serving ,grapes ,food value and composition of ,green corn1 ,canning of -gage jam ,green gooseberries peppers1 ,canning of okra and tea -tomato pickle ,greens ,canning ,drying of ,growth and health1 ,relation of food substances to ,guavas ,red ,white ,gunpowder tea ,h ,hallowe'en luncheons ,hard fruits water ,heavy sirup ,honey ,hot chocolate ,household accounts1 ,equipment for accounts1 ,keeping of accounts1 ,methods of keeping budget ,huckleberries ,composition and food value of ,hydrometer1 or sirup gauge ,hyson tea ,i ,ice-cream soda ,iced caf au lait cocoa or chocolate coffee tea ,income1 ,apportionment of ,infants and children1 ,diet for ,feeding scale for ,ingredients used in confections ,instantaneous cereal beverages coffee ,j ,jam ,blackberry ,definition of ,gooseberry ,green-gage ,raspberry ,strawberry ,japan tea ,jar covers or tops rubbers tops or covers ,jars1 ,glass ,wrapping and labeling ,java coffee ,jellies and preserves in the diet preserves1 and pickles1 ,value of ,jelly bag ,jelly1 ,canning fruit juices for ,color of ,containers for ,crab-apple ,cranberry ,currant ,flavor of glasses1 ,closing and storing glasses1 ,filling ,grape making making and preserving1 ,economy of making1 ,cooking fruit in making1 ,extracting fruit juice in making1 ,kettles for making1 ,necessary equipment for making1 preserving1 and pickling making1 ,principles of making1 ,procedure in making1 ,proportion of sugar in making1 ,sheeting in making1 ,utensils for ,method of sealing mixture1 ,testing the ,peach ,plum ,quince ,raspberry recipes ,score card for ,scoring ,solidity of ,strawberry ,sugar content of ,juice in jelly making1 ,extracting fruit ,juices for jelly1 ,canning fruit ,julep1 ,mint ,k ,ketchup1 ,tomato ,kettles for jelly making1 ,kumquats and loquats ,l ,left-over cocoa and chocolate -over coffee -over tea ,lemonade ,grape ,pineapple ,lemons ,composition and food value of ,levulose1 or fruit sugar ,light sirup ,lima and other shelled beans1 ,canning of ,limes ,liquid and sugar in confection making ,loganberries ,long-boiling process ,loquats and kumquats ,luncheon1 breakfast1 and dinner service menus menus1 ,fourth-of-,july menus1 ,hallowe'en menus1 ,suggestions for menus1 ,wedding ,m ,malic acid ,malted milk1 ,chocolate ,mandarins ,mangoes1 ,tamarinds and ,maple apples penuchie sirup and maple sugar ,marketing1 ,cash-and-carry plan of ,successful ,marking and cutting candies ,marmalade ,grape ,orange ,orange-and-pineapple 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