VOLUME FIVE FRUIT AND FRUIT DESSERTS CANNING AND DRYING JELLY MAKING, PRESERVING, AND PICKLING CONFECTIONS

BEVERAGES THE PLANNING OF MEALS

PREFACE This volume, the fifth of The Complete Library Of Cooking, deals ith the varieties of fruits and the desserts that !an be made from them, the !anning and preserving of foods, the making of !onfe!tions of every des!ription, beverages and their pla!e in the diet, and every phase of the planning of meals"

#ith fruits be!oming less seasonal and more a daily food, an understanding of them is of great value to the house ife" $n Fruit and Fruit %esserts, she first learns their pla!e in the diet, their nature, !omposition, and food value" Then she pro!eeds ith the preparation and serving of every variety of fruit" $n!luded in this se!tion also are fruit !o!ktails, those refreshing appeti&ers often used to introdu!e a spe!ial meal" To understand ho to preserve perishable foods in the seasons of plenty for the times hen they are not obtainable is a valuable part of a house ife's kno ledge" Canning and %rying deals ith t o ays of preserving foodstuffs, treating !arefully the e(uipment needed and all the methods that !an be employed and every part of the pro!edure follo ed" The fruits and vegetables that permit of !anning, as ell as !ertain meats and fish, are taken up in a systemati! manner" )elly *aking, Preserving, and Pi!kling !ontinues a dis!ussion of the home preservation of foods, sho ing ho they !an be kept for long periods of time not by sterili&ation, but ith the aid of preservatives" Ea!h one of these methods is treated as to its prin!iples, e(uipment, and the pro!edure to be follo ed" After trying the numerous re!ipes given, the house ife ill be able to sho ith pride the results of her efforts, for nothing adds more to the attra!tiveness and palatability of a meal than a !hoi!e +elly, !onserve, marmalade, or +am" Confe!tions deals ith that very delightful and fas!inating part of !ookery,,!onfe!tion making" -ot only are home,made !onfe!tions !heaper than !ommer!ially made ones, but they usually !ontain more holesome materials, so it is to the house ife's advantage to familiari&e herself ith the making of this food" Re!ipes are given for all varieties of !onfe!tions, in!luding taffies, !aramels, !ream !andies, and the !onfe!tions related to them" Fondant making is treated in detail sho ing every step and dire!tions for making many unusual kinds" Though beverages often re!eive only slight !onsideration, they are so ne!essary that the body !annot e.ist very long ithout them" $n /everages is dis!ussed the relation of beverages to meals, the !lasses of beverages, and the preparation of those re(uired by the human system, as ell as the proper ay to serve them" $n addition to !offee, tea, !o!oa, !ho!olate, and !ereal beverages, fruit, soft, and nourishing drinks re!eive their share of attention" To be a su!!essful home maker, it is not enough for a house ife to kno ho to prepare food0 she must also understand ho to buy it, ho to look after the household a!!ounts, hat !onstitutes !orre!t diet for ea!h member of her family, ho to plan menus for her regular meals and for spe!ial o!!asions, and the essentials of good table servi!e" All these things, and many more, she learns in The Planning of *eals, hi!h !ompletes this volume" CO-TE-T1 FR2$T A-% FR2$T %E11ERT1 Fruit in the %iet Composition of Fruits Food 3alue of Fruits Preparing and 1erving Fruits /la!kberries

/lueberries Cranberries Raspberries 1tra berries *is!ellaneous /erries Apples Apri!ots Cherries 4rapes Pea!hes Pears Plums 5uin!es Rhubarb 4rapefruit Lemons Oranges *is!ellaneous Citrus Fruits /ananas Pineapples *is!ellaneous Tropi!al Fruits *elons Fruit Co!ktails %ates Figs Prunes Raisins %ried Apples, Apri!ots, and Pea!hes CA--$-4 A-% %R6$-4 -e!essity for Preserving Foods Prin!iples of Canning 4eneral E(uipment for Canning Open,7ettle *ethod Cold,Pa!k *ethod Pro!edure in the One,Period Cold,Pa!k *ethod Pro!edure in the Fra!tional,1terili&ation *ethod 1team,Pressure *ethods Canning ith Tin Cans Oven *ethod Preparation for Canning %ire!tions for Canning 3egetables %ire!tions for Canning Fruits 1irups for Canning Fruits Canning *eat and Fish 1toring and 1erving Canned Foods 1!oring Canned Foods Prin!iples of %rying %rying *ethods %ire!tions for %rying 3egetables and Fruits 1toring and Cooking %ried Foods )ELL6 *A7$-4, PRE1ER3$-4, A-% P$C7L$-4 3alue of )ellies, Preserves, and Pi!kles Prin!iples of )elly *aking E(uipment for )elly *aking Pro!edure in )elly *aking 1!oring )elly Re!ipes for )elly

Prin!iples of Preserving Preserves Conserves *armalades )ams /utters Prin!iples of Pi!kling Re!ipes for Pi!kles Re!ipes for Relishes CO-FECT$O-1 -ature of Confe!tions Composition of Confe!tions Foundation *aterials in Confe!tions Flavorings Colorings A!ids Food *aterials E(uipment for Confe!tion *aking Cooking the *i.ture Pouring and Cooling the *i.ture Finishing Candies Taffies and 1imilar Candies Caramels Fudge and Related Candies Fondant and Related Creams *is!ellaneous Confe!tions 1erving Candy /E3ERA4E1 -ature and Classes of /everages #ater in /everages Relation of /everages to *eals Al!oholi! /everages 1timulating /everages 8istory and Produ!tion of Coffee Preparation of Coffee 1erving Coffee 8istory and Produ!tion of Tea Preparation of Tea 1erving Tea -ature and 1ele!tion of Co!oa and Cho!olate Preparation of Co!oa and Cho!olate 1erving Co!oa and Cho!olate Cereal /everages $ngredients for Fruit /everages Preparation of Fruit /everages 1oft %rinks -ourishing /everages T8E PLA--$-4 OF *EAL1 -e!essity for Careful *eal Planning 1u!!essful *arketing 7eeping 8ousehold A!!ounts Fa!tors $nfluen!ing Cost of Foods E!onomi!al /uying 1uitability of Food Composition of Food

/alan!ing the %iet %iet for $nfants and Children %iet for the Family Proportion of Food 1ubstan!es 4eneral Rules for *enu *aking Card,File 1ystem for *enu *aking %inner *enus Lun!heon *enus /reakfast *enus *enus for 1pe!ial O!!asions Table 1ervi!e 9 9 9 9 9

FR2$T A-% FR2$T %E11ERT1 FR2$T $- T8E %$ET :" FR2$T, as is generally understood, is the fleshy, +ui!y produ!t of some plant or tree hi!h, hen ripe, is suitable for use as food" Although some fruits are seedless, they generally !ontain the seeds of the plants or trees that produ!e them" *any fruits re(uire !ooking to make them palatable, others are never !ooked, and still others may be !ooked or eaten ra , as desired" Fruits, be!ause they are holesome, appeti&ing, and attra!tive, o!!upy a valuable pla!e in the diet" $n fa!t, it is these (ualities rather than their food value that a!!ounts for the popularity of fruits among all people" $n addition to !ausing fruits to appeal to the estheti! sense, their attra!tiveness serves another important purpose" $t is said that -ature made them attra!tive in !olor, odor, and flavor in order that birds might be allured to atta!k them for food and, by spreading the seeds, assist in their propagation" ;" Fruits are gradually gro ing to be less seasonal and more a daily food, and are thus !onstantly be!oming more prevalent in the diet" This !ondition may be attributed to the present rapid means of transportation and the e.!ellent methods of !old storage that e.ist" Through these agen!ies it is possible to ship more or less perishable fruits long distan!es from their native lo!alities and at times of the year other than the parti!ular season in hi!h they are at their best in the pla!es here they are gro n" Thus, fruits that ere formerly !onsidered a lu.ury may no be served regularly, even on the tables of persons having only moderate means" The fa!t that fruits are being more e.tensively used every day is as it should be, for this food is entitled to an important pla!e in the diet of all persons" 1o 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 ishes ithout making any differen!e either ay, but as a food to in!lude in one form or another in nearly every meal" The !hild ho is so young that it !annot take any solid food may have fruit +ui!es in!luded in its diet to de!ided advantage0 but !hildren ho are slightly older and adults may take the fruits !ooked or ra instead of in the form of +ui!es" <" As far as the !omposition of fruits is !on!erned, it is su!h that most fresh fruits are not parti!ularly high in food value" 8o ever, they are !hara!teri&ed by other (ualities that make up for hat they la!k in this respe!t0 then, too, hat they !ontain in the ay of heat,produ!ing

or tissue,building material is easily digestible" *ost fruits !ontain !onsiderable a!id, and this food substan!e makes them stimulating to the appetite" Advantage of this fa!t is taken hen fruits are served at the beginning of a breakfast or hen several of them are !ombined in a fruit !o!ktail and served before lun!heon or dinner" This a!id produ!es real stimulation in the stoma!h, resulting in a flo of gastri! +ui!e from the glands of the stoma!h alls" $n addition, the delightful !olor, the fragrant odor, or the pleasant taste of fruit, although a mental effe!t, is +ust as real and +ust as valuable as the a!tual stimulation of the a!ids" =" *any fruits are eaten ra , hile others are !ooked either be!ause they re(uire !ooking to make them appeti&ing or be!ause it is desired not to use them in their ra state" The !ooking of fruits has a variety of effe!ts on them, being sometimes advantageous and other times detrimental" The flavor is al ays !hanged by the appli!ation of heat, and in some !ases the a!id that fruit !ontains be!omes stronger" On the other hand, the fibrous material, or !ellulose, of fruits is softened by !ooking and thus be!omes more digestible" Then, too, the sugar that is usually added to fruits in their !ooking in!reases their food value" /e!ause of these fa!ts, !ooked fruits have !onsiderable value and, like ra fruits, should have an important pla!e in the diet" Those fruits hi!h are dried and usually eaten ra , su!h as figs and dates, supply mu!h nourishment in an easily digestible form" >" The medi!inal value of fruit has long been !onsidered to be of importan!e, but this may be almost entirely disregarded, for, ith the e.!eption of the fa!t that most fruits are valuable as a la.ative, there is nothing to !onsider" 8o ever, several fruits, su!h as bla!kberries and bananas, have an anti,la.ative effe!t, and large (uantities of these should for the most part be avoided, espe!ially in the feeding of !hildren" ?" $n general, fruits are divided into t o !lasses, namely, food fruits and flavor fruits" As their names imply, food fruits are valuable as food, hereas flavor fruits are those distinguished by a !hara!teristi! flavor" $t should be remembered that the flavors, as ell as the odors, of fruits, are due !hiefly to hat is kno n as their volatile, or ethereal, oils" Fruits in hi!h these oils are very strong are often irritating to !ertain persons and !ause distress of some sort after eating" @" $n this 1e!tion, it is the purpose to a!(uaint the house ife ith the relative value and uses of the various kinds of fruit, to tea!h her the best methods of preparation, and to supply her ith re!ipes that ill en!ourage her to make greater use of this valuable food in her family's diet" $n this dis!ussion, ho ever, the general !lassifi!ation of fruits is not follo ed" $nstead, the various fruits are arranged alphabeti!ally under the headings /erries, -on,Tropi!al Fruits, Citrus Fruits, Tropi!al Fruits, *elons, and %ried Fruits, in order to simplify matters" #hile it is hardly possible to use fruits too e.tensively, they must not be allo ed to take the pla!e of other more nourishing foods that are re(uired by the body" Therefore, in order to make proper use of them, their value in the diet should not be overlooked" 9 9 9 9 9

-AT2RE OF FR2$T1 A%3A-CE $- FR2$T C2LT$3AT$O-

A" $t is sometimes diffi!ult to distinguish bet een vegetables and fruits" For instan!e, the tomato is in reality a fruit, but it is !ommonly used as a vegetable, and rhubarb is more of a vegetable than a fruit, but it is al ays used as a fruit" $t !an therefore be seen that the line bet een vegetables and fruits is not !learly dra n" $t is ell to remember that fruit is usually the edible pulpy mass !overing the seeds of various plants and trees, and that it is generally !ooked or eaten ra ith sugar, hereas vegetables are seldom s eetened in !ooking" B" 4reat strides have been made in the !ultivation of fruit" *any varieties that formerly gre ild are no !ommonly !ultivated" *ost of the !ultivated fruits are superior to the same kind in the ild state, at least in si&e and appearan!e, but often there seems to be a loss of flavor" Through !ultivation, some fruits that ere almost inedible in their ild state on a!!ount of !ontaining so many seeds have been made seedless" Also, through !ross,!ultivation, varieties of fruit different from hat formerly e.isted have been obtained" An e.ample of su!h fruit is the loganberry hi!h is a !ross bet een a red raspberry and a bla!kberry and retains many of the (ualities of ea!h" 8o ever, some small fruits, su!h as blueberries, or hu!kleberries, are still gro n ild and marketed only from their ild sour!e" :C" #hile fruit is usually improved by !ultivation, there has been a tenden!y through this means to produ!e fruits that ill stand up for long periods of time, so that they may be marketed at great distan!es from the pla!e here they are gro n" For instan!e, apples, espe!ially those found in the market in the spring, and other fruits, hi!h look very fine, ill many times be found to have a tough skin and to be almost tasteless" $n general, fruits of deli!ate flavor and te.ture !annot be kept very long after they have ripened" To stand shipping, they must be pi!ked in their green stage0 then if they are kept in the right temperature they ill ripen after pi!king" /ananas that are to be shipped a long distan!e are pi!ked hen perfe!tly green, but by the time the !onsumer buys them they are usually ell ripened" $n addition to bananas, a fe other tropi!al fruits are shipped out of their native !limates in small numbers and are sold at very high pri!es" 8o ever, many tropi!al fruits !annot be shipped to the -orthern 1tates be!ause of their perishable nature" 9 9 9 9 9

CO*PO1$T$O- A-% FOO% 3AL2E OF FR2$T1 CO*PO1$T$O- OF FR2$T1 ::" The !omposition of fruits is a matter of !onsiderable importan!e, for on it the food value of the fruits depends" To a !ertain e.tent, the !omposition of all fruits is the same, but the varieties of this food differ in their food values almost as greatly as do vegetables" *any of them are e.tremely lo in this respe!t, hile a fe of them are rather high" $n order to determine the pla!e that fruit should have in a meal, it is ne!essary to obtain a definite idea of the !omposition as ell as the food value of the different varieties" :;" PROTE$- A-% FAT $- FR2$T1",,1u!h small (uantities of protein and fat are !ontained in fruits that very little attention need be given to these substan!es" E.!eptions are found in avo!ados, or alligator pears, and in ripe olives, both of hi!h are high in fat" Then, too, there is a

small amount of protein in grapes and some other fruits, but it is not suffi!ient to merit !onsideration" :<" CAR/O86%RATE $- FR2$T",,#hatever food value fruits may have, hether it be high or lo , is due to the !arbohydrate they !ontain" 1ome green fruits and bananas !ontain a very small amount of star!h, but on the hole the !arbohydrate of fruits is in the form of sugar and is in solution in the fruit +ui!es" The !hief form of this !arbohydrate is kno n as levulose, or fruit sugar" 8o ever, glu!ose, another form of sugar, is also found in nearly all fruits, grapes and dried fruits, su!h as figs, raisins, et!", !ontaining an unusually large amount" $n addition, !ane sugar is !ontained in the ma+ority of fruits" Pe!tin is also a !arbohydrate that is found in large (uantities in some fruits, hile in other fruits it is la!king" This substan!e is related to the gums and to !ellulose" Although it is one of the !arbohydrates from hi!h no food value is derived, it is of !onsiderable importan!e, be!ause it is responsible for the +elly,making properties of fruits" :=" $n fruits that are not fully matured, or, in other ords, green fruits, the sugar has not developed to so great an e.tent as it has in perfe!tly ripe fruits" Conse(uently, su!h fruits are not so high in food value as they are hen they be!ome ripe" As is ell kno n, it is the sugar of fruits that a!!ounts for their s eet taste, for the s eeter the fruits, the more sugar and the less a!id they !ontain" The (uantity of this substan!e varies from : per !ent" in lemons to ;C per !ent" in some other fresh fruits, su!h as plums" $n dried fruits, the amount of sugar is mu!h higher, rea!hing as high as ?C per !ent" or even more in su!h fruits as figs, dates, and raisins" :>" CELL2LO1E $- FR2$T",,$n fruits, as in vegetables, !ellulose is found in varying (uantities" The larger the (uantity, the lo er ill be the food value of the fruit, e.!ept here the ater has been evaporated, as in the !ase of dried fruits" The digestibility of this !ellulose, ho ever, is not orth !onsidering, for, hile it is possible that small amounts of very young and tender !ellulose from fruits may be digested, on the hole this !hara!teristi! may be disregarded" The skins and seeds of fruits, as ell as the !oarse material that helps to make up the pulp, are kno n as refuse and are treated as su!h by the human digestive tra!t0 but it is to this aste material, or !ellulose, that the la.ative (uality of fruit is largely due" $n !ases here there are digestive or intestinal troubles, it is often ne!essary to remove the !ellulose before the fruit is eaten" The !oarse material may be removed and that hi!h is more tender may be broken up by pressing the fruit through a sieve or a strainer of some kind" The !ooking of fruits is another means of making the !ellulose in them more easily digested, for it softens, or disintegrates, the various parti!les of the indigestible material" #hen fruit is taken for its la.ative effe!t and the irritation of the !ellulose needs no !onsideration, the skins of the fruits may be eaten instead of being re+e!ted" 8o ever, to avoid any trouble, they should be ell !he ed" :?" *inerals in Fruit",,All fruits !ontain a !ertain per!entage of mineral salts" The (uantity varies in the different kinds of fruits, but it averages about : per !ent" These salts have the opposite effe!t on the blood from those found in meats and !ereals, but they a!t in mu!h the same ay as the minerals of vegetables" $n other ords, they have a tenden!y to render the blood more alkaline and less a!id" They are therefore one of the food !onstituents that help to make fruit valuable in the diet and should be retained as far as possible in its preparation" $n fa!t, any method that results in a loss of minerals is

not a good one to adopt in the preparation of fruits" The minerals !ommonly found in fruits are iron, lime, sodium, magnesium, potash, and phosphorus" These are in solution in the fruit +ui!es to a very great e.tent, and hen the +ui!es are e.tra!ted the minerals remain in them" :@" A!ids in Fruit",,1ome fruits !ontain only a small amount of a!id, hile others !ontain larger (uantities" $t is these a!ids, together ith the sugar and the volatile oils of fruits, that !onstitute the entire flavor of this food" *ost ripe fruits !ontain less a!id than unripe ones, and !ooked fruits are often higher in a!id than the same fruits hen ra " -umerous kinds of a!id are found in the different varieties of fruits" For e.ample, lemons, oranges, grapefruit, and a fe other fruits belonging to the !lass kno n as !itrus fruits !ontain !itri! a!id0 pea!hes, plums, apri!ots, and apples, mali! a!id0 and grapes and many other fruits, tartari! a!id" TA/LE $ CO*PO1$T$O- A-% FOO% 3AL2E OF FR2$T1 D D D D D DFood 3alue D#aterDProteinD Fat DCarbo, D*ineralDper Pound, D D D DhydrateD*atter Din Calories ,,,,,,,,,,,,,,,,,,E,,,,,E,,,,,,,E,,,,,E,,,,,,,E,,,,,,,E,,,,,,,,,,, D D D D D D Apples, fresh DA="? D "= D "> D :="; D "< D ;BC Apples, dried D;A": D :"? D ;"; D ??": D ;"C D :,<>C Apri!ots, fresh DA>"C D :": D ,, D :<"= D "> D ;@C Apri!ots, dried D;B"= D ="@ D :"C D ?;"> D ;"= D :,;BC /ananas D@>"< D :"< D "? D ;;"C D "A D =?C /la!kberries DA?"< D :"< D :"C D :C"B D "> D ;@C Cherries DAC"B D :"C D "A D :?"@ D "? D <?> Cranberries DAA"B D "= D "? D B"B D "; D ;:> Currants DA>"C D :"> D ,, D :;"A D "@ D ;?> %ates D:>"= D ;": D ;"A D @A"= D :"< D :,?:> Figs, fresh D@B": D :"> D ,, D :A"A D "? D <AC Figs, dried D:A"A D ="< D "< D @="; D ;"= D :,=@> 4rapefruit DA?"B D "A D "; D ::"? D "> D ;=C 4rapes D@@"= D :"< D :"? D :B"; D "> D =>C 8u!kleberries DA:"B D "? D "? D :?"? D "< D <=> Lemons DAB"< D :"C D "@ D A"> D "> D ;C> *uskmelons DAB"> D "? D ,, D B"< D "? D :A> -e!tarines DA;"B D "? D ,, D :>"B D "? D <C> Oranges DA?"B D "A D "; D ::"? D "> D ;=C Pea!hes DAB"= D "@ D ": D B"= D "= D :BC Pears DA="= D "? D "> D :=": D "= D ;B> Persimmons D??": D "A D "@ D <:"> D "B D ?<C Pineapple DAB"< D "= D "< D B"@ D "< D ;CC Plums D@A"= D :"C D ,, D ;C": D "> D <B> Pomegranates D@?"A D :"> D :"? D :B"> D "? D =?C Prunes, fresh D@B"? D "B D ,, D :A"B D "? D <@C Prunes, dried D;;"< D ;": D ,, D @<"< D ;"< D :,=CC Raisins D:="? D ;"? D <"< D @?": D <"= D :,?C> Raspberries, red DA>"A D :"C D ,, D :;"? D "? D ;>> Raspberries, bla!kDA=": D :"@ D :"C D :;"? D "? D <:C Rhubarb DB="= D "? D "@ D <"? D "@ D :C> Fruit

1tra berries DBC"= D :"C D "? D @"= D "? D :AC #atermelon DB;"= D "= D "; D ?"@ D "< D :=C ,,,,,,,,,,,,,,,,,,E,,,,,E,,,,,,,E,,,,,E,,,,,,,E,,,,,,,E,,,,,,,,,,, :A" The +ui!e of fruits that !ontain very little sugar and a large (uantity of a!id, su!h as the lemon, may be used for the seasoning of food in mu!h the same ay that vinegar is used" $t may also be diluted ith other li(uids and used for a beverage" Then, again, various kinds of fruit +ui!es are sub+e!ted to a pro!ess of fermentation and, through the produ!tion of another a!id, are made into vinegar and ines" #hen apples are treated in this ay, the fermentation produ!es a!eti! a!id and, in addition, a !ertain amount of al!ohol" $t is on this prin!iple that the making of ines depends" :B" #ATER $- FR2$T",,The ater !ontent of fresh fruits is very high, rea!hing B= per !ent" in some varieties" %ried fruits, on the other hand, !ontain mu!h less ater, their !ontent being in some !ases as lo as :> to ;C per !ent" $t naturally follo s that the fruits lo in ater are high in food value, hile those !ontaining !onsiderable ater have in their !omposition less of the material that adds food value" The high per!entage of ater in fresh fruits, together ith the a!ids they !ontain, a!!ounts for the fa!t that these fruits are so refreshing" Fruits of this kind, in addition to having this refreshing (uality, help to provide the ne!essary li(uid in the diet" ;C" TA/LE 18O#$-4 CO*PO1$T$O- A-% FOO% 3AL2E OF FR2$T1",,)ust as fruits vary in their !omposition, so do they vary in their food value" This fa!t is !learly sho n in Table $, hi!h gives the per!entage of food substan!es !ontained in different fruits and the food value per pound, in !alories, that these fruits !ontain" As in the table sho ing the !omposition and food value of vegetables given in 3egetables, Part :, the figures in this table are taken from At ater's Table of Ameri!an Food *aterials and refer to the edible part of the material" Referen!e to Table $, as progress is made ith the study of fruits and their preparation, ill be of mu!h assistan!e in learning the pla!e that fruits o!!upy in the dietary" FOO% 3AL2E OF FR2$T1 ;:" EFFECT OF R$PE-E11 O- FR2$T1",,There is a very marked differen!e bet een ripe and green fruits as to their !omposition, flavor, te.ture, palatability, and digestibility" 4reen fruits, !ontaining more a!id than ripe ones, serve some purposes for hi!h ripe fruits of the same variety !annot be used so ell" For instan!e, a very mu!h better +elly !an be made from grapes that are not entirely ripe than from those hi!h have !ompletely ripened" 4reen fruits !ontain less sugar than do ripe ones, and so they are more sour to the taste" $n some !ases, the !arbohydrate found in green fruits is partly in the form of star!h, hi!h in the pro!ess of development is !hanged to sugar" The !ellulose of green fruits, espe!ially that distributed throughout the pulp of the fruit itself, is usually tougher and harder than that hi!h is found in the same fruit after it has ripened" ;;" %$4E1T$/$L$T6 OF FR2$T1",,The ripeness and freshness of fruits determine their digestibility to a great e.tent, but the pe!uliarities of ea!h person have mu!h to do ith this matter" *any times a parti!ular fruit ill agree ith almost every one but a fe e.!eptional persons, and, for no apparent reason e.!ept their o n pe!uliarities of digestion, it disagrees very badly ith them" Abnormal !onditions of the alimentary tra!t, ho ever, !annot be taken into !onsideration in a general

dis!ussion on the digestibility of foods, for it is a sub+e!t that !annot be treated e.!ept from a dieteti! standpoint" A safe rule to follo hen a fruit is found to disagree ith a person is to omit it from that person's diet" This need not prove a hardship, for the ide range, or variety, of fruits makes it possible to find one or more kinds that ill agree ith ea!h person" ;<" As has been e.plained, sugar is the food material from hi!h the nutritive value of fruits is obtained" #ith the e.!eption of a fe predigested foods, manufa!tured in su!h a ay that they !an be digested easily, this sugar is probably the most easily digested form of food that !an be obtained" This substan!e, being held in solution in the fruit +ui!es, hi!h are en!ased in a !ellulose !overing, depends to some e.tent for its digestion on the hardness of the !ellulose" #hen this !overing is old and hard or green and tough, as the !ase may be, it is diffi!ult for the digestive +ui!es to break through and atta!k the sugar !ontained inside" As this diffi!ulty is not en!ountered hen fruit is fresh and ripe, its freshness and ripeness be!ome important fa!tors in digestibility" Cooking is also an important fa!tor be!ause it softens the !ellulose, but there are !ertain other !hanges made by !ooking that must be taken into !onsideration as ell" ;=" EFFECT OF COO7$-4 O- FR2$T",,Cooking affe!ts fruits in numerous ays, depending on the !ondition of the fruit itself, the method used, and the length of time the heat is applied" #hen fruits are !ooked in ater or in a thin sirup, the !ellulose be!omes softened" On the other hand, if they are !ooked in a heavy sirup, as, for instan!e, in the making of preserves, the !ellulose be!omes hardened and the fruit, instead of breaking up, remains hole or nearly so and be!omes tough and hard in te.ture" The addition of (uantities of sugar, as in the latter !ase, besides helping to keep the fruit hole, in!reases its food value" ;>" Another !hange that usually takes pla!e hen fruit is !ooked is in its flavor" This !hange is due either to an in!rease in the a!id !ontained in the fruit or to a de!rease in the amount of sugar" 1ome authorities believe that !ooking in!reases the amount of a!id, hile others hold the vie that, hen fruit is !ooked ithout removing the skins and seeds, the a!id !ontained in the seeds and skins and not noti!eable hen the fruit is fresh, is released during the !ooking" 1u!h is undoubtedly the !ase ith plums" The !hange that is brought about in the sugar by the !ooking of fruits !onsists in !hanging the !ane sugar into levulose and de.trose, hi!h are not so s eet" This !hange a!!ounts for the fa!t that some !ooked fruits are less s eet than others, in spite of the fa!t that the a!id does not seem to be in!reased" ;?" $n addition to produ!ing !ertain !hanges in fruit, !ooking, if done thoroughly, renders fruits sterile, as it does other foods0 that is, it kills any ba!teria that the fruits may !ontain" Advantage of this fa!t is taken hen fruits are !anned for future use" Although most persons prefer ra fruit to that hi!h is !ooked, there are some ho ob+e!t to eating this food ra , but ho are not al ays !ertain as to the reason for their ob+e!tion" Like other ra foods, fruits in their fresh state !ontain vitamines0 that is, a substan!e that helps to keep the body in a healthy, normal !ondition" These are found to some e.tent in !ooked fruits, but not in the same (uantity as in ra ones0 !onse(uently, as mu!h use as possible should be made of ra fruits in the diet" 9 9 9 9 9

FR2$T1 A-% T8E$R PREPARAT$O- A1 FOO%

PREPAR$-4 A-% 1ER3$-4 ;@" RE52$RE% 1A-$TAR6 CO-%$T$O-1",,1in!e large (uantities of fruits are eaten ra , it is ne!essary that they be handled in the most sanitary manner if disease from their use be prevented" 8o ever, they are often in an unsanitary !ondition hen they rea!h the house ife" For instan!e, they be!ome !ontaminated from the soiled hands of the persons ho handle them, from the dirt deposited on them during their gro th, from the fertili&er that may be used on the soil, from flies and other inse!ts that may !ra l over them, and from being stored, displayed, or sold in surroundings here they may be e.posed to the dirt from streets and other !ontaminating sour!es" /e!ause of the possibility of all these sour!es of !ontamination, it is essential that fruits that are not to be !ooked be thoroughly ashed before they are eaten" $t is true that a !ertain amount of flavor or food material may be lost from the ashing, but this is of little importan!e !ompared ith the possibility of preventing disease" ;A" #A18$-4 FR2$T1",,The manner of ashing fruits depends largely on the nature of the fruit" Fruits that have a sti!ky surfa!e, su!h as raisins, figs, and dates, usually have to be ashed in several aters" 8ard fruits, su!h as pears, apples, plums, et!", should be ashed ith running ater" /erries and softer fruits re(uire more !areful pro!edure, it usually being advisable to pour them into a pan !ontaining ater and then, after stirring them around in the ater until all dirt is removed, take them from the ater, rather than pour the ater from them" $n any event, all fruits eaten ra should be properly ashed" ;B" 1ER3$-4 FR2$T1",,#hile the serving of fruits is a simple matter, it should be done in as dainty a ay as possible, so as not to detra!t from their natural attra!tiveness" $f the skins are to remain on the fruits hile serving, a knife, preferably a fruit knife, should be served ith them, and nothing smaller than a salad plate should be used" The !arefully ashed leaves of the fruit served make an attra!tive garnish" For instan!e, large, perfe!t stra berries ith the stems on, hen heaped on a plate garnished ith stra berry leaves and served ith a small dish of po dered sugar, are al ays attra!tive" Like ise, a bun!h of grapes served on grape leaves never fails to attra!t" A mi.ture of a number of fruits, su!h as pea!hes, pears, and plums, or, in inter, oranges, bananas, and apples, piled in a large bo l and passed after salad plates have been distributed, not only makes an e.!ellent dessert, but permits the persons served to take their !hoi!e" Fresh berries, sli!ed pea!hes, bananas, oranges, et!" may be served in sau!e dishes, hi!h should be pla!ed on a servi!e plate" They may be passed or served from a bo l by the hostess" Canned or ste ed fruits may be served in the same ay" 9 /ERR$E1 -AT2RE A-% CARE <C" /ERR$E1 are among the most perishable fruits and begin to !ome into market early in the summer season" $n most lo!alities, the berry season begins ith stra berries and ends ith bla!kberries" /e!ause the numerous varieties are some hat +ui!y and soft and therefore e.tremely perishable, they ill not stand shipping and storage for long periods of 9 9 9 9

time" The (uality of berries depends mu!h on the nature of the season, as ell as on the lo!ality in hi!h the berries are gro n" $f there is a good supply of rain, the berries ill be very moist, !ontaining a large amount of pulp in proportion to seeds and skins0 but if the season is very dry, the berries are likely to be less moist and !onse(uently less palatable" A general use of berries, and to almost every one the most important, is the making of +ams, +ellies, and preserves" $n the preparation of berries for the table, they should be handled as little as possible in order to prevent them from breaking up and losing their shape" After being pur!hased, they should be kept here it is !ool until they are to be used" $t is advisable not to ash them until +ust before serving, as the e.tra handling usually bruises them and !auses them to spoil" The different varieties of berries are here taken up in alphabeti!al order so as to make the matter easy for referen!e" Those of hi!h e.tensive use is made !ontain one or more re!ipes that may be follo ed ithout any hesitation" $n a fe instan!es, as in the !ase of !urrants, re!ipes are not in!luded, as the fruits are limited to only a fe uses and dire!tions for these o!!ur else here" /LAC7/ERR$E1 <:" /LAC7/ERR$E1 !ome late in the summer season" 4ood varieties of !ultivated bla!kberries, hi!h are large in si&e and !ontain !omparatively fe seeds, are the best for use" 8o ever, in some lo!alities, un!ultivated bla!kberries gro in suffi!ient (uantities to be useful for food" /la!kberries are used e.tensively for +am, as they make an e.!ellent kind that appeals to most persons" Their +ui!e may be used for +elly, but if the berries are to be utili&ed most su!!essfully in this ay they must be pi!ked before they are thoroughly ripe or some fruit that ill supply an additional (uantity of pe!tin may have to be !ombined ith them" Fresh bla!kberries may be served for dessert ith sugar and !ream" Other ise, the use of this fruit in desserts is not very e.tensive, e.!ept here the !anned berries are used for pastry or pie or are eaten for sau!e or here the +am is used in making up various dessert dishes" 3ery little preparation is ne!essary in getting bla!kberries ready to serve" They should simply be looked over !arefully, so that all imperfe!t ones and all foreign matter may be removed, and then ashed in !old ater" <;" /LAC7/ERR6 1PO-4E",,One of the fe desserts made from fresh bla!kberries is that e.plained in the a!!ompanying re!ipe and kno n as bla!kberry sponge" This is very deli!ious, for the berries are !ombined ith !ake and the !ombination then served ith hipped !ream" /LAC7/ERR6 1PO-4E F1uffi!ient to 1erve 1i.G : (t" bla!kberries <H= !" sugar : !" ater = pie!es plain loaf or sponge !ake #hipped !ream 8eat half of the berries ith the sugar and the ater until they are mushy" Then for!e the hole through a sieve" Cut the !ake into !ubes and

put them into a bo l" Pour the +ui!e and the bla!kberry pulp on the !ake" Press the mi.ture do n ith a spoon until it is (uite solid and set in the refrigerator or some other !old pla!e to !ool" Turn out of the bo l on a large plate, garnish ith the remaining berries, heap ith the hipped !ream, and serve" /L2E/ERR$E1 <<" /L2E/ERR$E1, hi!h are not !ultivated, but gro in the ild state, are a many,seeded berry, blue or bluish,bla!k in !olor" 8u!kleberries, although belonging to a different !lass, are !ommonly regarded as blueberries by many persons" /erries of this kind o!!ur in many varieties" 1ome gro on lo bushes !lose to the ground, others are found on taller bushes, and still others gro on very tall bushes" Again, some gro in dry ground in a mountainous region, others gro in a level, sandy soil, and other varieties su!!eed better on s ampy soil" /erries of this !lass are not so perishable as most other berries, but in many lo!alities they !annot be pur!hased at all, for, as a rule, they are used only in the immediate vi!inity in hi!h they gro " /lueberries have small seeds and !oarse, tough skins" They !ontain very little a!id, but are e.!ellent for pies and sau!e" 8o ever, they ill make +elly very ell if there are a fe partly ripe berries among them, and their flavor is improved if some fruit !ontaining a!id is added to them" To prepare them for use, hether they are to be served ra or !ooked, look them over !arefully in order that all green or spoiled ones are removed and then ash them ell in !old ater" <=" PRE11E% /L2E/ERR6 P2%%$-4",,A deli!ious pudding !an be made by !ombining blueberries ith sli!es of bread" The a!!ompanying re!ipe gives dire!tions for pudding of this kind" PRE11E% /L2E/ERR6 P2%%$-4 F1uffi!ient to 1erve EightG : (t" blueberries : !" ater :H; !" sugar A sli!es bread #hipped !ream Put the blueberries, ater, and sugar into a sau!epan and boil for a fe minutes" Put four of the sli!es of bread, hi!h should be !ut about :H; in!h thi!k, in the bottom of a s(uare pan" Pour one,half of the blueberries and the +ui!e over the bread, and put the four remaining sli!es of bread on top of the berries" Pour the rest of the blueberries and +ui!e over the bread" Pla!e another s(uare pan over the top and eight it do n so as to press the pudding" Then set the pudding in the refrigerator until it is !ool" Cut into s(uares, remove from the pan, and serve ith s eetened hipped !ream" <>" /L2E/ERR6 P2%%$-4",,A baking,po der,bis!uit dough baked ith blueberries makes a very appeti&ing dessert" To serve ith a pudding of this kind, a !ream or a hard sau!e should be made" /L2E/ERR6 P2%%$-4 F1uffi!ient to 1erve 1i.G /aking,po der,bis!uit dough : (t" blueberries

:H; !" sugar *ake a rather thin baking,po der,bis!uit mi.ture" 1pread a layer of this in the bottom of a s(uare pan and !over it ith a layer of the blueberries" Pour :H= !upful of the sugar over the berries and then !over ith another layer of the dough" Over this, pour the remainder of the berries and sprinkle the rest of the sugar over all" Pla!e in the oven and bake for about ;C minutes" Remove from the oven, !ut into s(uares, and serve ith !ream or hard sau!e" CRA-/ERR$E1 <?" CRA-/ERR$E1 gro ild in many lo!alities, but most persons ho use them buy them in the market as a !ultivated fruit" Their season begins in the fall and lasts until early spring, and during this time they !an usually be obtained in the market" They !ontain !onsiderable a!id and !onse(uently re(uire a great deal of sugar to make them suffi!iently s eet to be palatable" They are more often served as an a!!ompaniment to a dinner !ourse, espe!ially ith turkey or other poultry, than eaten as a sau!e" At times they are used in the making of muffins, pudding, and various kinds of pastry" One of the advantages of !ranberries is that they keep very ell in the ra state" 8o ever, before they are !ooked, they should be looked over !arefully, freed of any stems, foreign material, and spoiled berries, and then ashed thoroughly in !old ater" <@" CRA-/ERR6 1A2CE",,One !an hardly imagine a turkey dinner ithout !ranberry sau!e as one of the a!!ompaniments0 but it may be served hen meats other than turkey are used" $n fa!t, be!ause of its tart flavor, it forms a most appeti&ing addition to any meal" CRA-/ERR6 1A2CE F1uffi!ient to 1erve 1i.G :,:H; !" ater ; !" sugar = !" !ranberries Add the ater to the !ranberries and pla!e over the fire to !ook in a !losely !overed kettle" As soon as the skins of the berries have !ra!ked, add the sugar" Cook slo ly for a fe minutes or until the sugar is !ompletely dissolved" Remove from the fire and !ool before serving" <A" CRA-/ERR6 )ELL6",,$f the !ranberries are preferred ithout the skins, !ranberry +elly should be tried" #hen !ool, this solidifies and may be served in attra!tive ays" CRA-/ERR6 )ELL6 F1uffi!ient to 1erve 1i.G ; !" ater : (t" !ranberries ; !" sugar Pour the ater over the !ranberries and !ook them for :C or :> minutes" Then mash them through a sieve or a !olander ith a ooden potato masher" Add the sugar to the mashed !ranberries" Return to the heat and !ook for > to A minutes longer" Turn into a mold and !ool"

RA1P/ERR$E1 <B" RA1P/ERR$E1 !ome in t o general varieties, hi!h are !ommonly kno n as red and bla!k" There are many spe!ies of ea!h kind, and all of them are mu!h favored, as they are deli!ious fruit" As a ra fruit, raspberries have their most satisfa!tory use, but they may be made into several e.!ellent desserts and they are also mu!h used for !anning and preserving" They are a perishable fruit and so do not keep ell" /e!ause of their softness, they have to be ashed very !arefully to prevent them from breaking or be!oming mushy" =C" RE%,RA1P/ERR6 #8$P",,-o more dainty dessert !an be made than raspberry hip, hi!h is e.plained in the a!!ompanying re!ipe" Cake that is not very ri!h, su!h as ladyfingers or sponge !ake, makes a very good a!!ompaniment for this dessert" RE%,RA1P/ERR6 #8$P F1uffi!ient to 1erve 1i.G : (t" raspberries : !" po dered sugar ; egg hites Put the raspberries, sugar, and egg hites into a bo l" *ash the berries before starting to hip" /eat the mi.ture ith an egg hip until it is redu!ed to a pulpy mass and is stiff and fluffy" Pile lightly into a bo l, !hill, and serve ith ladyfingers or sponge !ake" =:" RA1P/ERR6 18ORTCA7E",,Either bla!k or red raspberries make a deli!ious short!ake hen !ombined ith a !ake or a bis!uit mi.ture" %ire!tions for making su!h a short!ake are given in the a!!ompanying re!ipe" RA1P/ERR6 18ORTCA7E F1uffi!ient to 1erve 1i.G : (t" raspberries : !" sugar /is!uit or plain,!ake dough *ash or !hop the berries, as preferred, and add the sugar the bis!uit or plain,!ake dough in a single, thi!k layer, has been removed from the pan split it into halves ith a 1pread half the berries bet een the t o pie!es of bis!uit the remaining half on top" Cut into pie!es of the desired ith plain or hipped !ream" 1TRA#/ERR$E1 =;" 1TRA#/ERR$E1 are perhaps more popular than any other kind of berry" They are reddish in !olor, have a some hat a!id flavor, and range in si&e from :H; in!h to ; in!hes in diameter" 1tra berries are mu!h used for +ams and preserves0 they may also be used for making a deli!ious +elly, but as they la!k pe!tin this ingredient must be supplied" These berries are eaten fresh to a great e.tent, but are also mu!h used for pastry making and for various kinds of dessert0 in fa!t, there is pra!ti!ally no limit to the number of re!ipes that may be given for stra berries" /efore they are used in any ay, they should be ashed thoroughly in !old ater and then their hulls should be removed" to them" /ake and hen it sharp knife" or !ake and si&e and serve

=<" 1TRA#/ERR6 18ORTCA7E",,For stra berry short!ake, either a bis!uit or a plain,!ake mi.ture may be used, some persons preferring the one and other persons the other" This may be made in a large !ake, and then !ut into pie!es, or it may be made into individual !akes" #hi!hever plan is follo ed, the !akes are split in the same ay and the !rushed berries inserted bet een the halves" This dish may be made more attra!tive in appearan!e if a fe of the finest berries are saved and used as a garniture" 1TRA#/ERR6 18ORTCA7E F1uffi!ient to 1erve 1i.G : (t" stra berries : !" sugar /is!uit or plain !ake dough *ash or !hop the berries, add the sugar to them, and let them stand until the sugar has dissolved" /ake the bis!uit or plain,!ake dough in a single thi!k layer or, if desired, bake it in individual !akes, !utting the bis!uit dough ith a !ookie !utter and putting the !ake mi.ture in muffin pans" Remove from the pan, !ut in t o ith a sharp knife, and spread half of the berries over the lo er pie!e" 1et the upper pie!e on the berries" $n the !ase of the large !ake, sprinkle po dered sugar over the top and then on this arrange a number of the largest and finest of the berries, as Fig" : sho s, as a garniture" Cut in pie!es of the desired si&e and serve ith or ithout either plain or hipped !ream" $n preparing the individual !akes, spread a spoonful or t o of the !rushed berries over the top, as Fig" ; sho s, and serve ith hipped !ream" ==" 1TRA#/ERR6 #8$P",,1tra berries may be used instead of raspberries in the re!ipe for red,raspberry hip" #hen prepared in this ay and served ith fresh !ake, stra berries make a very appeti&ing dessert" =>" OT8ER 1TRA#/ERR6 %E11ERT1",,$f it is desired to serve stra berries +ust ith sugar, they !an be made attra!tive ith very little effort" 4arnish a plate ith some of the stra berry leaves and on them pla!e a fe fine large stra berries that have been ashed but have not had the hulls removed" 1erve a small dish of po dered sugar ith the stra berries, so that they may be dipped into the sugar and eaten by holding the hull of the berry in the fingers" 1tra berries !rushed ith sugar and served ith blan! mange or !ustard also make a very deli!ious dessert" *$1CELLA-EO21 /ERR$E1 =?" C2RRA-T1 !ome in three varieties,,red, hite, and bla!k" They are not often eaten fresh, but are generally utili&ed for making +ellies, +ams, and preserves, or for pastry and pies" #hen they are to be used for +elly, it is not ne!essary to pi!k them from the stems, as they may be ashed and !ooked on their stems" 1ome varieties of !urrants are dried and these are used e.tensively in the making of !akes, !ookies, et!" The usefulness of this fruit as a food is not so great as many others" -o re!ipes are given for it be!ause of its little use in the fresh form" =@" 4OO1E/ERR$E1, like !urrants, are some hat limited in their variety of uses, being seldom used e.!ept for +elly, preserves, and pies" /efore gooseberries are ripe they are light green in !olor and rather sour in taste, but as they ripen the amount of a!id they !ontain de!reases, so that they be!ome s eet in flavor and !hange to bro nish,purple" 4reen

gooseberries are often !anned for pies, and hen in this state or hen partly ripe they are also made up into many kinds of preserves and +elly" $n their preparation for these uses, both the stems and the blossom ends should be removed" As a rule, berries of this kind keep very ell and stand !onsiderable handling be!ause their outside skin is very tough" =A" LO4A-/ERR$E1 are a fruit produ!ed by !rossing a variety of red raspberries ith a spe!ies of bla!kberry" They are not very !ommon, but are an e.!ellent berry and are ell liked by those ho !an obtain them" They may be used for any purpose for hi!h either raspberries or bla!kberries are used" Therefore, in the re!ipes given for these t o kinds of berries, loganberries may be substituted henever they !an be obtained" 9 9 9 9 9

-O-,TROP$CAL FR2$T1 -AT2RE A-% 21E =B" /esides the berries that have +ust been des!ribed, there are a large number of fruits that are gro n in temperate !limates and are therefore regarded as -O-,TROP$CAL FR2$T1" E.tensive use is made of these fruits in the regions in hi!h they are gro n or in pla!es that are ithin easy shipping distan!es of the sour!e of supply" All of them have a prote!tive !overing, or skin, and !onse(uently keep for long periods of time if they are not too ripe hen pi!ked" Those hi!h !ontain the highest per!entage of ater are the most perishable" APPLE1 >C" APPLE1, of hi!h there are at least a thousand varieties, are probably the best kno n of the non,tropi!al fruits" 1ome apples mature early in the summer, hile others do not ripen until late in the fall" The late apples !an be kept during the entire inter if they are properly stored, but the summer varieties must generally be used immediately, as they do not have good keeping (ualities" $n ea!h lo!ality in hi!h apples are gro n, a fe varieties seem to be espe!ially popular and are used to the e.!lusion of others" 1ome apples are good for one purpose and some for another" For instan!e, many that are e.!ellent if eaten ra are not good for !ooking purposes, and others that !ook ell are not suitable for eating" $t is therefore a good idea for the house ife to be!ome familiar ith the varieties of apples raised in her !ommunity and to learn the use to hi!h ea!h kind !an be put to advantage" Apples of all kinds may be prepared in a large variety of ays" They are mu!h used for sau!e, pie, and numerous desserts, as ell as for +elly and, ith various fruit mi.tures, for +ams and preserves" The +ui!e of apples, hi!h upon being e.tra!ted is kno n as !ider, is used in a number of ays, but its most important use is in the manufa!ture of vinegar" >:" APPLE 1A2CE",,#hen apple sau!e is to be made, apples that are some hat sour and that ill !ook soft easily should be sele!ted" This is a dessert that !an be made all during the inter hen it is often diffi!ult to obtain other fruits fresh" $t is usually served hen roast pork is the main dish of a meal, but is +ust as appeti&ing hen served

ith other foods" APPLE 1A2CE F1uffi!ient to 1erve 1i.G :C medium,si&ed apples :H; !" ater : !" sugar #ash the apples, !ut them in (uarters, remove the !ores, and, if desired, peel them" Put them into a sau!epan, add the ater, and allo them to !ook until they are very soft" $f the apples are in!lined to be dry, a little more ater may be ne!essary" #hen done, for!e them through a !olander or a sieve, add the sugar to the pulp, and return to the stove" Cook until the sugar is !ompletely dissolved and, if ne!essary, until the apple sau!e is slightly thi!kened, stirring fre(uently to prevent s!or!hing" Remove from the heat, and season ith lemon peel !ut fine, !innamon, or nutmeg" $f there are apples in supply that do not !ook ell for apple sau!e, they may be peeled, (uartered, and !ored, and !ooked ith the sugar and ater" Then, instead of being for!ed through a sieve, they should be allo ed to remain in pie!es in the sirup" >;" PORC2P$-E APPLE1",,A pleasing !hange in the may be had by making por!upine apples" PORC2P$-E APPLE1 F1uffi!ient to 1erve 1i.G ? large apples : !" sugar : !" ater ; do&" almonds Currant +elly #ash, !ore, and pare the apples" *ake a sirup by bringing the sugar and ater to the boiling point" Put the apples into the sirup, !ook on one side for several minutes, and then turn and !ook on the other side" %o not allo the apples to !ook !ompletely in the sirup, but hen they are still hard remove them and !ontinue to boil the sirup do n" 1et the apples in a shallo pan, sti!k the almonds, hi!h should be blan!hed, into them so that they ill pro+e!t like por!upine (uills, sprinkle them ith sugar, and bake in the oven until they are soft and the almonds slightly bro n" Remove from the oven, fill the !enter of ea!h ith !urrant +elly, pour the +ui!e over them, and serve" ><" /A7E% APPLE1",,-othing is more palatable than baked apples if a +ui!y, sour variety !an be se!ured" /A7E% APPLE1 F1uffi!ient to 1erve 1i.G ? medium,si&ed sour apples :H; !" bro n sugar :H; tsp" !innamon : Tb" butter :H; !" ater #ash and !ore the apples, pla!e them in a baking dish, and fill the !enters ith the bro n sugar mi.ed ith the !innamon" Put a small pie!e ay of an apple dessert

of butter on top of ea!h apple, pour the ater in the bottom of the pan, set in the oven, and bake until the apples are soft" /aste fre(uently ith the +ui!e that !olle!ts in the bottom of the pan" 1erve hot or !old, as desired" Apples baked in this ay may be improved in flavor by serving grape +ui!e over them" 8eat the grape +ui!e, and then, if the apples are to be served hot, pour about ; tablespoonfuls over ea!h apple +ust before serving" $n !ase the apples are to be served !old, pour the hot grape +ui!e over them and then allo them to !ool" >=" *APLE APPLE1",,Apples !ooked in maple sirup have a very pleasing flavor" The sirup that remains in the pan is poured over the apples hen they are served" *APLE APPLE1 F1uffi!ient to 1erve 1i.G ? medium,si&ed apples : !" maple sirup #ash, peel, and !ore the apples" /ring the maple sirup to the boiling point in a sau!epan" %rop the apples into the hot sirup, !ook first on one side, and then turn and !ook on the other" As soon as they be!ome soft, remove from the sirup, pour the sirup over them, and serve" >>" 1TEA*E% APPLE1",,$f it is desired to retain the !olor in apples that have red skins, they should be steamed instead of baked, for the !olor is lost in baking" Prepare apples that are to be steamed by ashing them and removing the !ores" Pla!e the apples in a pan ith a perforated bottom, put this over a pan of boiling ater, !over !losely, and steam until they are soft" 1erve in any desired ay" They ill be found to be deli!ious in flavor and attra!tive in appearan!e" APR$COT1 >?" APR$COT1, in appearan!e, are a !ross bet een pea!hes and plums" They are gro n e.tensively in the estern part of the 2nited 1tates, but they !an be gro n in any !limate here pea!hes and plums are raised" As they !ontain !onsiderable a!id, they re(uire a large (uantity of sugar hen they are !ooked ith their skins and seeds" They are used most fre(uently for !anning, but they make e.!ellent marmalades and +ams" They are also dried in large (uantities and, in this form, make deli!ious desserts" >@" APR$COT 1O2FFLE",,-o more attra!tive as ell as deli!ious dessert !an be prepared than apri!ot souffle" The apri!ots are +ust tart enough to give it a very pleasing flavor" APR$COT 1O2FFLE F1uffi!ient to 1erve 1i.G ; Tb" butter = Tb" flour :H< !" sugar Pin!h of salt : !" s!alded milk < eggs :H; tsp" vanilla : !an apri!ots

*elt the butter, add the flour, sugar, and salt, and stir in the hot milk" /ring this mi.ture to the boiling point" 1eparate the yolks and hites of the eggs" /eat the yolks until they are thi!k and lemon,!olored, and then pour the hot mi.ture over them, stirring !onstantly to prevent the eggs from !urding" /eat the hites until they are stiff, fold them into the mi.ture, and add the vanilla" Pla!e the apri!ots ithout +ui!e in a layer on the bottom of the buttered baking dish, pour the mi.ture over them, and bake for => to ?C minutes in a hot oven, hen it should be baked through and slightly bro n on top and should appear as in Fig" <" Remove from the oven and serve ith the sirup from the apri!ots" #hipped !ream may also be added if desired" C8ERR$E1 >A" C8ERR$E1 !ome in numerous varieties, some of hi!h are s eet and others sour" The method of using them in !ookery depends largely on the kind of !herry that is to be used" Any of the varieties may be !anned ith varying (uantities of sugar and then used for sau!e" They also make e.!ellent preserves, espe!ially the sour varieties" 8o ever, they do not !ontain pe!tin in suffi!ient (uantity for +elly, so that hen !herry +elly is desired, other fruit or material !ontaining pe!tin must be used ith the !herries" #hen pur!hased in the market, !herries usually have their stems on" They should be ashed before the stems are removed" The seeds may be taken out by hand or by means of !herry seeders made espe!ially for this purpose" >B" C8ERR6 FR$TTER1",,1omething different in the ay of dessert !an be had by making !herry fritters a!!ording to the a!!ompanying re!ipe" C8ERR6 FR$TTER1 F1uffi!ient to 1erve 1i.G : !" flour ; tsp" baking po der :H= tsp" salt ; Tb" sugar :H; !" milk : egg ; Tb" butter :H; !" !herries !ut into halves *i. and sift the dry ingredients, add the milk and egg, and beat all together ell" Add the melted butter and fold in the !herries" %rop by spoonfuls into hot fat and fry until bro n" Remove from the fat, sprinkle ith po dered sugar, and serve" 4RAPE1 ?C" 4RAPE1 are a fruit e.tensively !ultivated both for eating and for the making of ines and raisins" Although found in many varieties, they naturally divide themselves into t o general !lassesI those hi!h retain their skins, su!h as the *alaga, Tokay, *us!at, Corni!hon, Emperor, et!", and those hi!h slip out of their skins easily, su!h as the Con!ord, -iagara, %ela are, Cata ba, et!" 4rapes are mu!h used as a fresh fruit" #hen they are to be used in this ay, the bun!hes should be put into a !olander and ashed thoroughly by running !old ater over them" Then all the imperfe!t ones should be

removed and the grapes kept !ool until they are to be served" Clean grape leaves make an attra!tive garnish for the individual plates or the serving dish on hi!h the grapes are pla!ed" 4rapes are also used e.tensively for making +elly and grape +ui!e, a beverage that is ell liked" ?:" $t ill be found that through proper !are grapes !an be kept a long time in the fall after they are removed from the vines, provided perfe!t bun!hes are obtained and they are pi!ked before they have be!ome too ripe" To preserve su!h grapes, dip the ends of the stems into melted sealing a. in order to prevent the evaporation of moisture through the stems" Then, in a !ool, dry pla!e, lay the bun!hes out on ra!ks in a single layer, taking !are not to !rush nor bruise them" ?;" 2-FER*E-TE% 4RAPE )2$CE #$T8 #ATER",,4rape +ui!e may be made either ith or ithout ater" That in hi!h ater is used in the making usually re(uires no diluting hen it is served as a beverage" Con!ord grapes are perhaps used more !ommonly for the making of grape +ui!e than any other variety, but other kinds, parti!ularly Cata bas and -iagaras, may be used as ell" 2-FER*E-TE% 4RAPE )2$CE #$T8 #ATER :; (t" grapes ; (t" ater = lb" sugar #ash the grapes and remove them from the stems" Put them ith the ater into a preserving kettle, and heat gradually until the skins of the grapes burst" %ip off as mu!h +ui!e as possible, and put it into a +elly bag" Continue to heat and dip off the +ui!e in this ay until the pulp is !omparatively dry" Then add a little more ater to the pulp and put it in the bag to drip" #hen all the +ui!e has dripped through the bag, pour it ba!k into the preserving kettle, add the sugar, and bring to the boiling point" 1tir fre(uently, so that the sugar ill be ell dissolved" Pour into +ars or bottles, seal, and sterili&e by !ooking for about > minutes in hot ater that nearly !overs the bottles" Any large re!epta!le that ill hold suffi!ient ater may be used as a sterili&er" ?<" 2-FER*E-TE% 4RAPE )2$CE #$T8O2T #ATER",,#hen grape +ui!e is made ithout ater, it is both thi!k and ri!h" Conse(uently, it should usually be diluted ith ater hen it is served as a beverage" 2-FER*E-TE% 4RAPE )2$CE #$T8O2T #ATER :; (t" grapes < lb" sugar #ash the grapes, remove them from the stems, and put them into a preserving kettle" 8eat very slo ly and mash ith a spoon, so that enough +ui!e ill be pressed out and thus prevent the grapes from s!or!hing" Remove the +ui!e as it forms and put it into a +elly bag" #hen all of it has been taken from the grapes and strained through the +elly bag, strain the pulp and put all the +ui!e into a preserving kettle, add the sugar, and bring to the boiling point" Pour into bottles or +ars, seal, and sterili&e in a ater bath for about > minutes" PEAC8E1 ?=" PEAC8E1 may be divided into t o general !lassesI those having a

yello skin and those having a hite skin" $n ea!h of these !lasses are found both !lingstone and freestone pea!hes0 that is, pea!hes hose pulp adheres tightly to the seed, or stone, and those in hi!h the pulp !an be separated easily from the stone" #hen pea!hes are pur!hased for !anning or for any use in hi!h it is ne!essary to remove the seeds, freestones should be sele!ted" Clingstones may be used hen the stones are allo ed to remain in the fruit, as in pi!kled pea!hes, and for +ams, preserves, or butters, in hi!h small pie!es may be used or the entire pea!h mashed" #hether to sele!t yello or hite pea!hes, ho ever, is merely a matter of taste, as some persons prefer one kind and some the other" ?>" Pea!hes are not satisfa!tory for +elly making, be!ause they do not !ontain pe!tin" 8o ever, the +ui!e of pea!hes makes a very good sirup if it is s eetened and !ooked until it is thi!k" 1u!h sirup is really +ust as deli!ious as maple sirup ith griddle !akes" Pea!hes are used to a large e.tent for !anning and are also made into preserves, +ams, and butters" $n addition, they are mu!h used ithout !ooking, for they are favored by most persons" #hen they are to be served hole, they should be ashed and then iped ith a damp !loth to remove the fu&&" The skins may be removed by blan!hing the pea!hes in boiling ater or peeling them ith a sharp knife" $f they are then sli!ed or !ut in any desirable ay and served ith !ream and sugar, they make a deli!ious dessert" ??" 1TE#E% PEAC8E1",,Fresh ste ed pea!hes make a very desirable dessert to serve ith simple !ake or !ookies" Children may very readily eat su!h dessert ithout danger of digestive disturban!es" Adding a tablespoonful of butter to the hot ste ed pea!hes and then serving them over freshly made toast makes a delightful breakfast dish" The !ooked pea!hes may also be run through a sieve, reheated ith a little flour or !orn star!h to thi!ken them slightly, and then served hot on buttered toast" 1TE#E% PEAC8E1 F1uffi!ient to 1erve EightG :,:H; (t" pea!hes : lb" sugar : !" ater Peel the pea!hes, !ut into halves, and remove the seeds" Put the sugar and ater over the fire to !ook in a sau!epan and bring to a rapid boil" Add the pea!hes and !ook until they may be easily pier!ed ith a fork" ?@" /A7E% PEAC8E1",,#hen pea!hes are to be baked, sele!t large firm ones" #ash them thoroughly and !ut them into halves, removing the stones" Pla!e the pea!hes in a shallo pan, fill the !avities ith sugar, and dot the top of ea!h half ith butter" 1et in the oven and bake until the pea!hes be!ome soft" 1erve hot or !old, either ith or ithout !ream, as desired" PEAR1 ?A" PEAR1, like apples, !ome in summer and inter varieties" The summer varieties must be utili&ed during the summer and early fall or must be !anned at this time to preserve them for future use" #inter pears, ho ever, may be stored, for they keep like apples" A number of the small varieties of pears are mu!h used for pi!kling" Pears are most valuable hen they are !anned and used for sau!e" They !annot be used for +elly, be!ause they do not !ontain suffi!ient a!id nor pe!tin" The +ui!e from !anned pears, be!ause of its mild flavor, is often found to be valuable

in the feeding of invalids or persons ho have gastri! troubles" $t is usually advisable to pi!k pears before they are entirely ripe, for then they may be kept for a !onsiderable length of time and ill ripen slo ly" ?B" /A7E% PEAR1",,Although pears are rather mild in flavor, they are deli!ious hen baked if lemon is added" #ash thoroughly pears that are to be baked, !ut them into halves, and remove the !ores" Pla!e them in a shallo pan, fill the holes in the !enter ith sugar, dot ith butter, and pla!e a thin sli!e of lemon over ea!h pie!e" Pour a fe spoonfuls of ater into the pan, set in the oven, and bake until the pears !an be easily pier!ed ith a fork" Remove from the oven and serve hot or !old" PL2*1 @C" PL2*1 are among the very strong a!id fruits" 1ome varieties of them seem to be more tart after they are !ooked than before, but, as already e.plained, this !ondition is due to the fa!t that the a!id !ontained in the skin and around the seeds is liberated during the !ooking" This fruit, of hi!h there are numerous varieties, is generally used for !anning, preserving, et!" $t does not make +elly su!!essfully in all !ases unless some material !ontaining pe!tin is added" 3ery firm plums may have the skins removed by blan!hing if it seems advisable to take them off" @:" 1TE#E% PL2*1",,/e!ause of the many varieties of plums ith their varying degrees of a!idity, it is diffi!ult to make a re!ipe ith a (uantity of sugar that ill suit all kinds" The re!ipe given here is suitable for medium sour plums, su!h as egg plums and the !ommon red and yello varieties" %amsons and green gages ill probably re(uire more sugar, hile prune plums may re(uire less" 1TE#E% PL2*1 F1uffi!ient to 1erve EightG :,:H; (t" plums : lb" sugar <H= !" ater #ash the plums and pri!k ea!h one t o or three times ith a fork" /ring the sugar and ater to the boiling point and, hen rapidly boiling, add the plums" Cook until they are tender, remove from the fire, !ool, and serve" 52$-CE1 @;" 52$-CE1 are one of the non,perishable fruits" They mature late in the fall and may be kept during the inter in mu!h the same ay as apples" #hile (uin!es are not used so e.tensively as most other fruits, there are many uses to hi!h they may be put and mu!h !an be done ith a small (uantity" For instan!e, various kinds of preserves and marmalades may be made entirely of (uin!es or of a !ombination of (uin!es and some other fruit" They also make e.!ellent +elly" As their flavor is very strong, a small (uantity of (uin!e pulp used ith apples or some other fruit ill give the typi!al flavor of (uin!es" #hen !ombined ith s eet apples, they make a very deli!ious sau!e" The skin of (uin!es is !overed ith a thi!k fu&&, hi!h !an be removed by iping the fruit ith a damp !loth" A point that should be remembered

about (uin!es is that they are e.tremely hard and re(uire long !ooking to make them tender and palatable" @<" 1TE#E% 52$-CE1 A-% APPLE1",,The !ombination of (uin!es and apples is very deli!ious" 1 eet apples, hi!h are diffi!ult to use as a !ooked fruit be!ause of a la!k of flavor, may be !ombined very satisfa!torily ith (uin!es, for the (uin!es impart a !ertain amount of their strong flavor to the bland apples and thus the flavor of both is improved" 1TE#E% 52$-CE1 A-% APPLE1 F1uffi!ient to 1erve 1i.G : : : : (t" pt" lb" !" s eet apples (uin!es sugar ater

#ash, peel, !ore, and (uarter the fruit" Add the sugar to the ater and pla!e over the fire until it !onies to a rapid boil" Then add the (uin!es and !ook until they are partly softened" Add the s eet apples and !ontinue the !ooking until both are tender" Remove from the fire, !ool, and serve" R82/AR/ @=" R82/AR/ is in reality not a fruit, but it is al ays !onsidered as su!h be!ause it is !ooked ith sugar and served as a fruit" $t has the advantage of !oming early in the spring before there are many fruits in the market" As it !ontains a large (uantity of o.ali! a!id, it is very sour and must be !ooked ith !onsiderable sugar to be!ome palatable, the addition of hi!h makes the food value of !ooked rhubarb very high" Rhubarb is mu!h used for pies and is fre(uently !anned for sau!e" $t is also used as a !heap filler ith a more e.pensive fruit in the making of marmalades, !onserves, and +ams" The stems of some varieties of rhubarb are !hara!teri&ed by a great deal of red !olor, hile others are entirely green" The red rhubarb makes a more attra!tive dish hen it is !ooked and served than the green, but it has no better flavor" The outside of the stem has a skin that may be removed by !at!hing hold of it at one end ith a knife and stripping it off the remainder of the stem" $t is not ne!essary to remove the skin from young and tender rhubarb, but it is often an advantage to remove it from rhubarb that is old" $t should be remembered that the stems of rhubarb !ontain !onsiderable ater and so re(uire very little li(uid in their !ooking" @>" 1TE#E% R82/AR/",,T o methods of ste ing rhubarb are in pra!ti!e, the one to sele!t depending on the ay it is preferred" $n one method, hi!h keeps the pie!es hole, the sugar and ater are brought to the boiling point before the rhubarb is added, hile in the other, the rhubarb is !ooked ith ater until it is soft and the sugar then added" 1TE#E% R82/AR/ F1uffi!ient to 1erve 1i.G ; !" sugar :H; !" ater : (t" !ut rhubarb *i. the sugar and ater in a sau!epan and bring to the boiling point"

#ash the stems of the rhubarb and !ut into in!h lengths" Add the rhubarb to the sirup and !ook until it is tender enough to be pier!ed ith a fork" $f desired, a flavoring of lemon peel may be added" Turn into a dish, allo to !ool, and serve" $f the other method is preferred, !ook the rhubarb it is soft and then add the sugar" 9 C$TR21 FR2$T1 C8ARACTER$1T$C1 @?" Fruits that !ontain !itri! a!id are grouped together and are kno n as C$TR21 FR2$T1" All of these are similar in stru!ture, although they differ in si&e" All varieties of these fruits are tropi!al or semitropi!al and are shipped to the -orth in bo.es that !ontain various numbers, the number that !an be pa!ked in a bo. depending on the si&e of the fruit" The south, southeastern, and estern parts of the 2nited 1tates supply pra!ti!ally all of these fruits that are found in the northern markets" They stand storage ell and keep for long periods of time if they are pa!ked before they are too ripe" These !hara!teristi!s, together ith the fa!t that they are at their prime at different times in different lo!alities, make it possible to market su!h fruits during the entire year, although they are mu!h better at !ertain seasons than at others" @@" The ma+ority of !itrus fruits !ontain a fair amount of sugar and a great deal of ater0 !onse(uently, they are very +ui!y and refreshing" A fe of them, ho ever, su!h as lemons and limes, !ontain very little sugar and !onsiderable a!id and are therefore e.tremely sour" $n the use of su!h varieties, sugar must be added to make them palatable" The greatest use made of !itrus fruits is that of serving them ra " 8o ever, they are also used in the making of marmalades, !onserves, and su!h !onfe!tions as !andied fruits" Then, too, the +ui!e of a number of them, su!h as lemons, oranges, and limes, makes very refreshing beverages, so these varieties are mu!h used for this purpose" 4RAPEFR2$T @A" 4rapefruit, also kno n as shaddo!k, is a large, pale,yello fruit belonging to the !itrus group" One variety, kno n as the pomelo, is the kind that is !ommonly found in the market" $t is slightly flattened on both the blossom and stem ends" 4rapefruit has a typi!al flavor and a slightly bitter taste and !ontains neither a great deal of sugar nor a large amount of a!id" /e!ause of its refreshing, some hat a!id pulp and +ui!e, it is highly pri&ed as a fruit to be eaten at breakfast or as an appeti&er for a fruit !o!ktail" $t is also mu!h used in the making of fruit salads" @B" 1ELECT$O- OF 4RAPEFR2$T",,4rapefruit should be sele!ted ith !are in order that fruit of good (uality may be obtained" 1ome persons think that to be good grapefruit should be large, but it should be remembered that si&e is not the fa!tor by hi!h to +udge the (uality" The fruit should be heavy for its si&e and the skin should be fine,grained and even" Coarse,grained skin, as a rule, is thi!k and indi!ates that the 9 9 9 9 ith the ater until

pulp is rather pithy and

ithout +ui!e"

AC" PREPARAT$O- OF 4RAPEFR2$T",,%ifferent ays of serving grapefruit are in pra!ti!e, and it is ell that these be understood" This is generally !onsidered a rather diffi!ult fruit to eat, but if !are is e.er!ised in its preparation for the table it !an be eaten ith !omfort" For preparing grapefruit, a narro , sharp,bladed paring knife may be used" As is ell kno n, a grapefruit is al ays !ut apart half ay bet een the stem and the blossom ends and a half served to ea!h person" J$llustrationI F$4" ?K A:" One method of preparing grapefruit !onsists in !utting the skin in su!h a ay that the seeds !an be taken out and the pulp then easily removed ith a spoon" To prepare it in this ay, !ut the grapefruit into halves, and then, ith a sharp knife, !ut around the pithy !ore in the !enter, !utting off the smallest possible end of ea!h of the se!tions" #ith this done, remove the seeds, hi!h ill be found firmly lodged near the !ore and hi!h !an be readily pushed out ith the point of the knife" Then !ut do n ea!h side of the skin bet een the se!tions so as to separate the pulp from the skin" Around the edge ne.t to the outside skin, !ut the pulp in ea!h se!tion ith a single +ab of the knife, taking !are not to !ut the skin bet een the se!tions" The entire pulp of ea!h se!tion, hi!h ill be found to be loose on both sides and ends if the !utting is !orre!tly done, !an then be readily removed ith a spoon" A;" $n another method of preparing this fruit for the table, all the skin inside of the fruit is removed and nothing but the pulp is left" This method re(uires a little more time and !are than the previous one, but the result +ustifies the effort" After !utting the grapefruit into halves, remove the seeds ith a sharp knife" Then, ith the same knife, !ut the grapefruit from the skin all the ay around the edge, also, !ut do n ea!h side of the skin bet een the se!tions, so as to separate the pulp from the skin" #ith the pulp loosened, insert a pair of s!issors along the outside edge and make a slanting !ut to ard the !ore" Then !ut the !ore loose from the outside skin" Repeat this operation for ea!h se!tion" $f the !utting has been properly done, the !ore and skin en!losing the se!tions may be lifted out of the grapefruit and ill then be in the form of a many,pointed star" As only the pulp remains in the outside skin, the grapefruit !an be eaten ithout diffi!ulty" A<" 1ER3$-4 4RAPEFR2$T",,#hen grapefruit has been properly ripened, it is rather s eet, so that many persons prefer it ithout sugar0 but hen sugar is desired, the fruit is very mu!h more deli!ious if it is prepared some time before it is to be served, the sugar added to it, and the fruit pla!ed in a !ool pla!e" $f this is done in the evening and the grapefruit is served for breakfast, a large amount of very deli!ious +ui!e ill have !olle!ted through the night" At any rate, grapefruit is best if it is s eetened long enough before it is served to give the sugar a !han!e to penetrate" LE*O-1 A=" LE*O-1 are a !itrus fruit raised in tropi!al regions" They are shipped to other !limates in !ases that hold from :AC to >=C, depending on the si&e of the lemons, <CC to the !ase being a medium and !ommonly used si&e" Their (uality is +udged like that of grapefruit0 that is, by their eight, the te.ture of their skin, and their general !olor

and shape" Lemons !ontain very little sugar, but they are !hara!teri&ed by a large amount of a!id" /e!ause of this fa!t, their +ui!e is used to season foods in mu!h the same ay as vinegar is used" $n fa!t, their !hief uses are in making desserts and in seasoning su!h foods as !ustards, pudding sau!es, et!" 8o ever, their +ui!e is also mu!h used in the making of beverages, su!h as lemonade and fruit pun!h" ORA-4E1 A>" ORA-4E1 belong to the group of !itrus fruits, but they differ from both lemons and grapefruit in that they !ontain more sugar and less a!id" T o kinds of oranges supply the demands for this fruit, Florida and California oranges" Florida oranges have a skin more the !olor of lemons and grapefruit and !ontain seeds, but they are !onsidered to be the finest both as to flavor and (uality" California oranges, hi!h have a bright,yello or orange skin, are seedless and are kno n as navel oranges" As soon as the Florida season ends, the California season begins0 !onse(uently, the market season for this fruit is a lengthy one" The russet of oranges is !aused by the bite of an inse!t on the skin" To be shipped, oranges are pa!ked in !ases that ill !ontain from =A to =CC to the !ase" Probably no !itrus fruit is used so e.tensively as oranges" /e!ause of their refreshing suba!id flavor, they are mu!h eaten in their fresh state, both alone and in !ombination ith other foods in numerous salads and desserts" A?" PREPARAT$O- OF ORA-4E1",,To prepare them in the ay sho n at the left, !ut the orange into t o parts, !utting half ay bet een the stem and blossom ends, and loosen the pulp in ea!h half in the manner e.plained in Art" A: for the preparation of grapefruit" Then the pulp may be eaten from the orange ith a spoon" $f an orange is to be eaten in se!tions, the skin may be !ut from the stem to the blossom end about si. times and then loosened from the one end and turned in to ard the orange in the manner sho n in the !entral figure of the group" $t ill then be easy to remove the skin" 1ometimes it is desired to serve sli!ed oranges, as sho n at the right" To prepare oranges in this ay, remove the skin from the orange, !ut it in halves length ise, and then sli!e it in thin sli!es !ross ise" Arrange the sli!es on a plate and serve as desired" A@" #hen oranges are to be used for salads, or for any purpose in hi!h merely the pulp is desired, as, for instan!e, orange !ustard, all the skin bet een the se!tions must be removed, as it makes any arm mi.ture bitter" To se!ure the pulp ithout any of the skin, first peel the orange in the same ay an apple is peeled, beginning at one end and peeling around and around deeply enough to remove ith the skin all the hite pithy material under it" $f the knife is a sharp one and the peeling is !arefully done, there ill be little aste of the pulp" #hen the orange is entirely peeled, !ut ea!h se!tion from the skin by passing the knife as !losely as possible bet een the pulp and the skin" The se!tions thus obtained may be used hole or !ut into pie!es of any desired si&e"

*$1CELLA-EO21 C$TR21 FR2$T1 AA" $n addition to grapefruit, lemons, and oranges, the three prin!ipal varieties of !itrus fruits, this group also in!ludes kum(uats, limes, mandarins, and tangerines" These fruits are not of so mu!h importan!e in the diet as the other varieties, but hen they are used as foods they have a food value about e(ual to that of apples the same in si&e" They are not in su!h !ommon use as the !itrus fruits already dis!ussed, but it is ell for every house ife to kno hat they are and to hat use they !an be put" AB" 72*52AT1 are an a!id fruit resembling oranges in !olor but being about the si&e and shape of small plums" They are used prin!ipally for the making of marmalades and +ams, and in this use both the skin and the pulp are in!luded" BC" L$*E1 look like small lemons" They are very sour and do not !ontain sugar in any (uantity" They are valued !hiefly for their +ui!e, hi!h is utili&ed in the making of drinks, !onfe!tions, et!" B:" *A-%AR$-1 and TA-4ER$-E1 are really varieties of oranges and are used in mu!h the same ay" They have a very s eet flavor" Their skin does not !ling so !losely as the skin of oranges" For this reason they are kno n as glove oranges and are very easily peeled" 9 TROP$CAL FR2$T1 3AR$ET$E1 B;" /esides the !itrus fruits, hi!h may also be regarded as tropi!al fruits be!ause they gro in tropi!al regions, there are a number of other fruits that may be !onveniently grouped under the heading Tropi!al Fruits" The best kno n of these are bananas and pineapples, but numerous others, su!h as avo!ados, guavas, ne!tarines, pomegranates, tamarinds, and mangoes, are also raised in the tropi!al !ountries and should be in!luded in this !lass" The ma+ority of these fruits stand shipment ell, but if they are to be shipped to far distant pla!es they must be pi!ked before they be!ome too ripe and must be pa!ked ell" As bananas and pineapples are used more e.tensively than the other tropi!al fruits, they are dis!ussed here in greater detail0 ho ever, enough information is given about the others to enable the house ife to be!ome familiar ith them" /A-A-A1 B<" /A-A-A1 are a tropi!al fruit that have be!ome very popular ith the people in the -orth" As they are usually pi!ked and shipped green and then ripened by a pro!ess of heating hen they are ready to be put on the market, it is possible to obtain them in a very good !ondition" $t should be remembered, ho ever, that they are not ripe enough to eat until all the green !olor has left the skin" The stem of the bun!h may be green, but the bananas themselves should be perfe!tly yello " /la!k spots, hi!h are sometimes found on the skins, indi!ate overripeness or bruises" #hen the spots !ome from overripeness, ho ever, they do not in+ure the (uality of the fruit, unless there are a great many of them0 in fa!t, many persons !onsider that bananas are better hen the skins are bla!k than at any other time" 9 9 9 9

B=" )ust under the skin of the banana is some pithy material that !lings to the outside of the fruit and that has a pungent, disagreeable taste" This ob+e!tionable taste may be done a ay ith by s!raping the surfa!e of the banana slightly after the skin is removed" The strong, typi!al flavor that !hara!teri&es bananas is due to the volatile oil they !ontain" $t is this oil that !auses bananas to disagree ith some persons" The !ommon yello variety has a milder flavor than red bananas and !ertain other kinds and, !onse(uently, is more popular" $f the oil of bananas does not prove irritating, mu!h use should be made of this fruit, be!ause its food value is high, being about double that of apples and oranges" B>" /ananas are eaten ra more often than in any other ay, but many persons find !ooked bananas very agreeable" Then, too, it is sometimes !laimed that !ooked bananas are more digestible than ra ones be!ause of the star!h that bananas !ontain" 8o ever, this argument may be dis!ounted, for a ell,ripened banana !ontains su!h a small (uantity of star!h that no !onsideration need be given to it" B?" /A7E% /A-A-A1",,$f bananas are to be !ooked, they !an be made very appeti&ing by baking them ith a sirup made of vinegar, sugar, and butter" #hen prepared in this ay, they should be !ut in t o length ise, and then baked in a shallo pan" /A7E% /A-A-A1 F1uffi!ient to 1erve 1i.G ? bananas ; Tb" butter :H< !" sugar < Tb" vinegar Remove the skins from the bananas, s!rape the surfa!e as in Fig" :=, and !ut them in half length ise" Arrange the halves in a shallo pan" *elt the butter and mi. it ith the sugar and the vinegar" Pour a spoonful of the mi.ture over ea!h banana and then set the pan in the oven" /ake in a slo oven for about ;C minutes, basting fre(uently ith the remainder of the sirup during the baking" Remove from the oven and serve hot" B@" /anana Fritters",,%eli!ious fritters !an be made ith bananas as a foundation" The a!!ompanying re!ipe, if !arefully follo ed, ill result in a dish that ill be appeti&ing, espe!ially to those ho are fond of this fruit" /A-A-A FR$TTER1 F1uffi!ient to 1erve 1i.G = bananas : Tb" lemon +ui!e :H; !" flour ; Tb" sugar :H= tsp" salt :H< !" milk : egg : Tb" butter, melted Po dered sugar Remove the skins from the bananas, s!rape them, and !ut them on!e

length ise and on!e !ross ise" 1prinkle the pie!es ith the lemon +ui!e" *ake a batter by mi.ing and sifting the flour, sugar, and salt" 1tir in the milk gradually, and add the yolk of the beaten egg and the melted butter" Lastly, fold in the beaten egg hite" 1prinkle the bananas ith po dered sugar, dip them into the batter, and fry in deep fat until bro n" 1prinkle again ith po dered sugar and serve" P$-EAPPLE1 BA" Pineapples are gro n in the southern part of the 2nited 1tates, on the islands off the southeastern !oast, and in 8a aii" They vary in si&e a!!ording to the age of the plants" $t re(uires from :A to ;C months for the fruit to develop, and the plants yield only four or five !rops" *u!h of this fruit is !anned here it is gro n, but as it is !overed ith a heavy skin it ill tolerate shipping long distan!es very ell" $t is shipped to the market in !ases that !ontain from ;= to =A pineapples to the !ase" 2sually, for a fe eeks during the summer, the pri!e of fresh pineapples is reasonable enough to arrant !anning them" BB" The food value of pineapples is slightly lo er than that of oranges and apples" 8o ever, pineapples have a great deal of flavor, and for this reason they are very valuable in the making of desserts, preserves, marmalades, and beverages of various kinds" $t is said that the !ombination of pineapple and lemon ill flavor a greater amount of food than any other fruit !ombined" Another !hara!teristi! of pineapples is that they !ontain a ferment that a!ts upon protein material and therefore is sometimes thought to aid !onsiderably in the digestion of food" The probabilities are that this ferment really produ!es very little a!tion in the stoma!h, but its effe!t upon protein material !an readily be observed by attempting to use ra pineapple in the making of a gelatine dessert" $f the pineapple is put in ra , the gelatine ill not solidify0 but if the pineapple is heated suffi!iently to kill this ferment, it has no effe!t hatsoever upon the gelatine" :CC" 1ELECT$-4 P$-EAPPLE1",,#hen pineapples are to be sele!ted, !are should be e.er!ised to see that they are ripe" The most !ertain ay of determining this fa!t is to pull out the !enter leaves of ea!h pineapple that is !hosen" 4rasp the pineapple ith one hand and then ith the other pull out, one at a time, several of the !enter leaves of the tuft at the top" $f the fruit is ripe a sharp +erk ill usually remove ea!h leaf readily, but the harder the leaves pull, the greener the pineapple is" An overripe pineapple is +ust as unsatisfa!tory as one that is not ripe enough" #hen a pineapple be!omes too ripe, rotten spots begin to develop around the base" 1u!h spots !an be easily dete!ted by the dis!oloration of the skin and su!h a pineapple should not be sele!ted" :C:" PREPARAT$O- OF P$-EAPPLE",,1ome persons !onsider pineapple a diffi!ult fruit to prepare, but no trouble ill be e.perien!ed if the method right is follo ed" Pla!e the pineapple on a hard surfa!e, su!h as a ooden !utting board, and ith a large sharp knife !ut off the tuft of leaves at the top" Then !ut the pineapple into :H;,in!h sli!es !ross ise of the head" #hen the entire pineapple has been sli!ed, peel ea!h sli!e ith a sharp paring knife" #ith the peeling removed, it ill be observed that ea!h sli!e !ontains a number of eyes" Remove these ith the point of a knife" After !utting out the !ore from the !enter of ea!h sli!e, the sli!es may be allo ed to remain hole or may be !ut into pie!es of any desirable si&e or shape" Pineapple prepared in this ay is

ready either for !anning or for desserts in

hi!h it is used fresh"

:C;" P$-EAPPLE P2%%$-4",,One of the most satisfa!tory desserts made from pineapple is the pudding given here" $t is in reality a !orn,star!h pudding in hi!h grated pineapple is used for the flavoring" P$-EAPPLE P2%%$-4 F1uffi!ient to 1erve 1i.G ;,:H; !" s!alded milk :H< !" !orn star!h :H; !" sugar :H= tsp" salt :H= !" !old milk :,:H; !" grated pineapple, !anned or fresh ; egg hites 1!ald the milk by heating it over the fire in a double boiler" *i. the !orn star!h, sugar, and salt, and dissolve in the !old milk" Add to the s!alded milk in the double boiler and !ook for about :> or ;C minutes" Remove from the fire and add the grated pineapple from hi!h all +ui!e has been drained" Then fold in the hites of the eggs beaten stiff" Pour into molds previously dipped in !old ater, allo to !ool, and serve ith !ream" *$1CELLA-EO21 TROP$CAL FR2$T1 :C<" A3OCA%O1",,The avo!ado, hi!h is also kno n as the alligator pear, is a large pear,shaped, pulpy fruit raised prin!ipally in the #est $ndies" $t has a purplish,bro n skin and !ontains +ust one very large seed in the !enter" The flesh !ontains !onsiderable fat, and so the food value of this fruit is rather high, being fully t i!e as great as a like (uantity of apples or oranges" This fruit, hi!h is gaining in popularity in the -orthern 1tates, is very perishable and does not stand shipment ell" As a rule, it rea!hes the northern market green and is ripened after its arrival" $t is an e.pensive fruit and is used almost entirely for salads" As its flavor is some hat pe!uliar, a taste for it must usually be !ultivated" :C=" 42A3A1",,The guava is a tropi!al fruit that is e.tensively gro n in the southern part of the 2nited 1tates" 4uavas !ome in t o varietiesI red guava, hi!h resembles the apple, and hite guava, hi!h resembles the pear" The fruit, hi!h has a pleasant a!id pulp, is !hara!teri&ed by a more or less pe!uliar flavor for hi!h a liking must be !ultivated" $t !an be !anned and preserved in mu!h the same ay as pea!hes are" /e!ause guavas are very perishable, they !annot be shipped to northern markets, but various produ!ts are made from them and sent to every market" Preserved and pi!kled guavas and !onfe!tions made from hat is kno n as guava paste are !ommon, but guava +elly made from the pulp is probably the best kno n produ!t" :C>" -ECTAR$-E1",,The tropi!al fruit !alled the ne!tarine is really a variety of pea!h, but it differs from the !ommon pea!h in that it has a smooth, a.y skin" Also, the flesh of the ne!tarine is firmer and has a stronger flavor than that of the pea!h" -e!tarines are not shipped to the northern markets to any e.tent, but they are !anned in e.a!tly the same ay as pea!hes are and !an be se!ured in this form"

:C?" PER1$**O-1",,The persimmon is a semitropi!al plum,like fruit, globular in shape and an orange,red or yello in !olor" $t !omes in many varieties, but fe of them find their ay into the northern markets" The )apanese persimmon, hi!h resembles a tomato in !olor, is the variety most fre(uently pur!hased" Persimmons are !hara!teri&ed by a great deal of very pungent a!id, hi!h has a pu!kery effe!t until the fruit is made s eet and edible by e.posure to the frost" $n lo!alities here they are plentiful, persimmons are e.tensively used and are preserved for use during the inter season" :C@" PO*E4RA-ATE1",,The pomegranate is about as large as a full,si&ed apple and has a hard reddish,yello rind" *ost varieties !ontain many seeds and a !omparatively small amount of red edible pulp" Pomegranates of various kinds are gro n in the southern part of the 2nited 1tates and in other arm !limates" They are used e.tensively in the lo!alities here they are gro n and are mu!h en+oyed by persons ho learn to !are for their flavor" A !ooling drink made from their pulp finds mu!h favor" :CA" TA*AR$-%1 A-% *A-4OE1",,Although tamarinds and mangoes are pra!ti!ally unkno n outside of tropi!al !ountries, they are !onsidered to be very deli!ious fruits and are used e.tensively in their native lo!alities" The tamarind !onsists of a bro n,shelled pod that !ontains a bro n a!id pulp and from three to ten seeds" This fruit has various uses in medi!ine and !ookery and is found very satisfa!tory for a !ooling beverage" *angoes vary greatly in si&e, shape, flavor, and !olor" 1ome varieties are large, fleshy, and lus!ious, hile others are small and stringy and have a pe!uliar flavor" *ELO-1 :CB" CA-TALO2PE1 A-% *217*ELO-1",,The variety of melons kno n as muskmelons !onsists of a +ui!y, edible fruit that is !hara!teri&ed by a globular shape and a ribbed surfa!e" Cantaloupes are a variety of muskmelons, but the distin!tion bet een them is sometimes diffi!ult to understand" For the most part, these names are used inter!hangeably ith referen!e to melons" Considerable variation o!!urs in this fruit" 1ome !antaloupes and muskmelons are large and others are small0 some have pink or yello flesh and others have hite or light,green flesh" All the variations of !olor and si&e are found bet een these t o e.tremes" The flesh of these fruits !ontains !onsiderable ater0 therefore, their food value is not high, being only a little over half as mu!h as that of apples" ::C" $f melons suitable for the table are desired, they should be sele!ted ith !are" To be +ust at the right stage, the blossom end of the melon should be a trifle soft hen pressed ith the fingers" $f it is very soft, the melon is perhaps too ripe0 but if it does not give ith pressure, the melon is too green" :::" 3arious ays of serving muskmelons and !antaloupes are in pra!ti!e" #hen they are to be served plain as a breakfast food or a lun!heon dessert, !ut them !ross ise into halves, or, if they are large, divide them into se!tions length ise" #ith the melons !ut in the desired ay, remove all the seeds and keep the melons on i!e until they are to be

served" The pulp of the melon may also be !ut from the rind and then di!ed and used in the making of fruit salads" Again, the pulp may be partly s!raped out of the melon and the rinds then filled ith fruit mi.tures and served ith a salad dressing for a salad or ith fruit +ui!es for a !o!ktail" The pulp that is s!raped out may be di!ed and used in the fruit mi.ture, and hat is left in the rind may be eaten after the !ontents have been eaten" ::;" CA1A/A *ELO-1",,The variety of melons kno n as !asaba, or honeyde , melons are a !ross bet een a !u!umber and a !antaloupe" They have hite flesh and a rind that is smoother than the rind of !antaloupes" *elons of this kind are raised in the estern part of the 2nited 1tates, but as they stand shipment very ell, they !an usually be obtained in the market in other regions" They are mu!h en+oyed by those ho are fond of this !lass of fruit" Their parti!ular advantage is that they !ome later in the season than !antaloupes and muskmelons, and thus !an be obtained for the table long after these other fruits are out of season" Casaba melons may be served in the same ays as !antaloupes" ::<" #ATER*ELO-1",,A very ell,kno n type of melon is the atermelon" $t is gro n prin!ipally in arm !limates of the 1outhern 1tates, as the season in the -orth is not suffi!iently long to allo it to develop" This is a large fruit, having a smooth green skin that is often mottled or striped, and a pinkish pulp !ontaining many seeds and having a s eet, atery +ui!e" The large amount of ater !ontained in this fruit makes its food value very lo , it being lo er in this respe!t than muskmelons and !antaloupes" The volatile oil it !ontains, hi!h is responsible for its flavor, proves irritating to some persons ho eat it" ::=" #atermelon is deli!ious hen it is served i!e !old" Therefore, before it is served, it should be kept on i!e for a suffi!ient time to allo it to be!ome thoroughly !old" Then it may be !ut in any desirable ay" $f it is !ut in sli!es, the sli!es should be trimmed so that only the pink pulp that is edible is served, the green rind being dis!arded" As an appeti&er, atermelon is deli!ious hen !ut into pie!es and served in a !o!ktail glass ith fresh mint !hopped fine and sprinkled over the top" 1mall pie!es of atermelon !ut ith a Fren!h vegetable !utter make a very attra!tive garnish for fruit salads and other fruit mi.tures" FR2$T COC7TA$L1 ::>" Co!ktails made of a !ombination of fruits are often served as the first !ourse of a meal, usually a lun!heon or a dinner, to pre!ede the soup !ourse" $n arm eather, they are an e.!ellent substitute for heavy !o!ktails made of lobster or !rab, and they may even be used to repla!e the soup !ourse" The fruits used for this purpose should be the more a!id ones, for the a!ids and flavors are intended to serve as an appeti&er, or the same purpose for hi!h the hot and highly seasoned soups are taken" Therefore, they are seldom made s eet and are not taken for their food value" /esides being refreshing appeti&ers, they afford a hostess an opportunity to !arry out a !ertain !olor s!heme in a meal" *any kinds of fruit may be !ombined into !o!ktails, but dire!tions for the !o!ktails that are usually made are here given" Fruit !o!ktails should al ays be served i!e !old" ::?" 4RAPEFR2$T COC7TA$L",,The !o!ktail here e.plained may be served in stemmed glasses or in the shells of the grapefruit" $f the fruit shells are to be used, the grapefruit should be !ut into t o parts, half ay bet een the blossom and the stem ends, the fruit removed, and the edges of the shell then not!hed" This plan of serving a !o!ktail should be

adopted only hen small grapefruits are used, for if the shells are large more fruit ill have to be used than is agreeable for a !o!ktail" 4RAPEFR2$T COC7TA$L F1uffi!ient to 1erve 1i.G ; grapefruits ; oranges : !" di!ed pineapple, fresh or !anned Po dered sugar Remove the pulp from the grapefruits and oranges in the manner previously e.plained" 8o ever, if the grapefruit shells are to be used for serving the !o!ktail, the grapefruit should be !ut in half and the pulp then taken out of the skin ith a sharp knife" #ith the se!tions of pulp removed, !ut ea!h one into several pie!es" Add the di!ed pineapple to the other fruits, mi. together ell and set on i!e until thoroughly !hilled" Put in !o!ktail glasses or grapefruit shells, pour a spoonful or t o of orange +ui!e over ea!h serving, sprinkle ith po dered sugar, garnish ith a !herry, and serve i!e !old" ::@" 12**ER COC7TA$L",,As stra berries and pineapples !an be obtained fresh at the same time during the summer, they are often used together in a !o!ktail" #hen s eetened slightly ith po dered sugar and allo ed to be!ome i!e !old, these fruits make a deli!ious !ombination" 12**ER COC7TA$L F1uffi!ient to 1erve 1i.G ; !" di!ed fresh pineapple ; !" sli!ed stra berries Po dered sugar Prepare a fresh pineapple in the manner previously e.plained, and !ut ea!h sli!e into small pie!es or di!e" #ash and hull the stra berries and sli!e them into small sli!es" *i. the t o fruits and sprinkle them ith po dered sugar" Pla!e in !o!ktail glasses and allo to stand on i!e a short time before serving" ::A" FR2$T COC7TA$L",,A fruit !o!ktail proper is made by !ombining a number of different kinds of fruit, su!h as bananas, pineapple, oranges, and maras!hino !herries" 1u!h a !o!ktail is served in a stemmed glass set on a small plate" -othing more deli!ious than this !an be prepared for the first !ourse of a dinner or a lun!heon that is to be served daintily" $ts advantage is that it !an be made at almost any season of the year ith these parti!ular fruits" FR2$T COC7TA$L F1uffi!ient to 1erve 1i.G ; bananas : !" !anned pineapple ; oranges : do&" maras!hino !herries Lemon +ui!e Po dered sugar Peel the bananas and di!e them" %i!e the pineapple" Remove the pulp from the oranges in the manner previously e.plained, and !ut ea!h se!tion into several pie!es" *i. these three fruits" Cut the !herries in half

and add to the mi.ture" 1et on i!e until thoroughly !hilled" To serve, put into !o!ktail glasses as sho n in the illustration, and add to ea!h glass : tablespoonful of maras!hino +ui!e from the !herries and : teaspoonful of lemon +ui!e" 1prinkle ith po dered sugar and serve" 9 %R$E% FR2$T1 3AR$ET$E1 OF %R$E% FR2$T1 ::B" The fruits that have been dis!ussed up to this point are fresh fruits0 that is, they are pla!ed on the markets, and !onse(uently !an be obtained, in their fresh state" 8o ever, there are a number of fruits that are dried before they are put on the market, and as they !an be obtained during all seasons they may be used hen fresh fruits are out of season or as a substitute for !anned fruits hen the household supply is lo " The !hief varieties of dried fruits are dates, figs, prunes, hi!h are dried plums, and raisins, hi!h are dried grapes" Apples, apri!ots, and pea!hes are also dried in large (uantities and are mu!h used in pla!e of these fruits hen they !annot be obtained in their fresh form" %is!ussions of the different varieties of dried fruits are here given, together ith re!ipes sho ing ho some of them may be used" %ATE1 :;C" %ATE1, hi!h are the fruit of the date palm, are not only very nutritious but ell liked by most persons" They are oblong in shape and have a single hard seed that is grooved on one side" As dates !ontain very little ater and a great deal of sugar, their food value is high, being more than five times that of apples and oranges" They are also valuable in the diet be!ause of their slightly la.ative effe!t" #hen added to other food, su!h as !akes, hot breads, et!", they provide a great deal of nutriment" :;:" The finest dates on the market !ome from Turkey and the Eastern !ountries" They are prepared for sale at the pla!es here they gro , being put up in pa!kages that eigh from :H; to : pound, as ell as in large bo.es from hi!h they !an be sold in bulk" $t is very important that all dates, hether bought in pa!kages or in bulk, be thoroughly ashed before they are eaten" #hile those !ontained in pa!kages do not !olle!t dirt after they are pa!ked, they are !ontaminated to a !ertain e.tent by the hands of the persons ho pa!k them" To be most satisfa!tory, dates should first be ashed in hot ater and then have !old ater run over them" $f they are to be stuffed, they should be thoroughly dried bet een to els or pla!ed in a single layer on pans to allo the ater to evaporate" #hile the ashing of dates undoubtedly !auses the loss of a small amount of food material, it is, nevertheless, a ise pro!edure" :;;" %ates !an be put to many valuable uses in the diet" They are mu!h used in !akes, muffins, and hot breads and in fillings for !akes and !ookies" 1everal kinds of deli!ious pastry, as ell as salads and sand i!hes, are also made ith dates" Their use as a !onfe!tion is probably the most important one, as they are very appeti&ing hen stuffed ith nuts, !andy, and su!h foods" F$41 9 9 9 9

:;<" F$41 are a small pear,shaped fruit gro n e.tensively in Eastern !ountries and to some e.tent in the estern part of the 2nited 1tates" The varieties gro n in this !ountry are not espe!ially valuable hen they are dried, but they !an be !anned fresh in the lo!alities here they are gro n" Fresh figs !annot be shipped, as they are too perishable, but hen dried they !an be kept an indefinite length of time and they are highly nutritious, too" $n fa!t, dried figs are nearly as high in food value as dates, and they are even more la.ative" :;=" %ried figs are found on the market both as pressed and pulled figs" Pressed figs are those hi!h are pressed tightly together hen they are pa!ked and are so !rushed do n in at least one pla!e that they are more or less sugary from the +ui!e of the fig" Pulled figs are those hi!h are dried ithout being pressed and are suitable for su!h purposes as ste ing and steaming" :;>" 1TE#E% F$41",,$f pulled figs !an be se!ured, they may be ste ed to be served as a sau!e" #hen prepared in this ay, they ill be found to make a highly nutritious and delightful breakfast fruit or inter dessert" 1TE#E% F$41 F1uffi!ient to 1erve 1i.G ; !" pulled figs < !" ater #ash the figs and remove the stems" Put them into a preserving kettle ith the ater and allo them to !ome slo ly to the boiling point" 1immer gently over the fire until the figs be!ome soft" $f they are desired very s eet, sugar may be added before they are removed from the heat and the +ui!e then !ooked until it is as thi!k as is desirable" 1erve !old" :;?" 1TEA*E% F$41",,#hen figs are steamed until they are soft and then served ith plain or hipped !ream, they make a delightful dessert" To prepare them in this ay, ash the desired number and remove the stems" Pla!e them in a steamer over boiling ater and steam them until they are soft" Remove from the stove, allo them to !ool, and serve ith !ream" PR2-E1 :;@" PR2-E1 are the dried fruit of any one of several varieties of plum trees and are raised mostly in 1outhern Europe and California" $n their fresh state, they are purple in !olor, but they be!ome darker during their drying" They are pri!ed and pur!hased a!!ording to si&e, being graded ith a !ertain number to the pound, +ust as lemons and oranges are graded ith a !ertain number to the !ase" $n food value they are about e(ual to dates and figs" They !ontain very little a!id, but are !hara!teri&ed by a large (uantity of easily digested sugar" They also have a la.ative (uality that makes them valuable in the diet" :;A" 1TE#E% PR2-E1",,A simple ay in hi!h to prepare prunes is to ste them and then add sugar to s eeten them" 1te ed prunes may be served as a sau!e ith !ake of some kind or they may be used as a breakfast fruit" 1TE#E% PR2-E1 F1uffi!ient to 1erve 1i.G : lb" prunes

: !" sugar Look the prunes over !arefully, ash them thoroughly in hot ater, and soak them in arm ater for about ? hours" Pla!e them on the stove in the same ater in hi!h they ere soaked and hi!h should ell !over them" Cook slo ly until they !an be easily pier!ed ith a fork or until the seeds separate from the pulp upon being !rushed" Add the sugar, !ontinue to !ook until it is !ompletely dissolved, and then remove from the stove and !ool" $f desired, more s eetening may be used or a fe sli!es of lemon or a small amount of lemon peel may be added to give an agreeable flavor" :;B" 1T2FFE% PR2-E1",,After prunes have been ste ed, they may have the seeds removed and then be filled ith peanut butter" 1tuffed in this ay and served ith hipped !ream or merely the prune +ui!e, they make an e.!ellent dessert" 1ele!t prunes of good si&e and ste them a!!ording to the dire!tions +ust given, but remove them from the fire before they have be!ome very soft" Cool and then !ut a slit in ea!h one and remove the seed" Fill the !avity ith peanut butter and press together again" 1erve ith some of the prune +ui!e or ith hipped !ream" :<C" PR2-E #8$P",,A very dainty prune dessert !an be made from ste ed prunes by redu!ing the prunes to a pulp and then adding the hites of eggs" %ire!tions for this dessert follo I PR2-E #8$P F1uffi!ient to 1erve 1i.G : !" prune pulp :H= !" po dered sugar ; egg hites #hipped !ream *ake the prune pulp by removing the seeds from ste ed prunes and for!ing the prunes through a sieve or a ri!er" *i. the po dered sugar ith the pulp" /eat the hites of the eggs until they are stiff and then !arefully fold them into the prune pulp" Chill and serve ith hipped !ream" RA$1$-1 :<:" RA$1$-1 are the dried fruit of various kinds of grapes that !ontain !onsiderable sugar and are !ured in the sun or in an oven" They !ome prin!ipally from the *editerranean region and from California" They have an e.tensive use in !ookery, both as a !onfe!tion and an ingredient in !akes, puddings, and pastry" $n food value, raisins are very high and !ontain sugar in the form of glu!ose0 ho ever, their skins are !oarse !ellulose and for this reason are likely to be in+urious to !hildren if taken in too large (uantities" They are also valuable as a la.ative and in adding variety to the diet if they are ell !ooked before they are served" Like other dried fruits, raisins should be ashed thoroughly before they are used" They may then be soaked in arm ater and ste ed in e.a!tly the same ay as prunes" 1ugar may or may not be added, as desired" 1ultana raisins, hi!h are the seedless variety, are espe!ially desirable for ste ing, although they may be used for any of the other purposes for hi!h raisins are used"

%R$E% APPLE1, APR$COT1, A-% PEAC8E1 :<;" Apples, apri!ots, and pea!hes are fruits that are used e.tensively in their dried form" They enable the house ife to supply her family ith fruit during seasons hen it is impossible to obtain fresh fruit" They may also be used to take the pla!e of !anned fruit, espe!ially hen the supply is lo or has been e.hausted" /esides their use as a sau!e, they may be used for pies and various desserts" :<<" These fruits, hi!h may all be used in +ust the same ay, should be soaked before ste ing and should be ste ed a!!ording to the dire!tions for the preparation and !ooking of prunes" Then suffi!ient sugar to make them s eet should be added" $f they are desired for sau!e, they may be used ithout any further preparation" 8o ever, they may be substituted for fresh fruit in re!ipes that !all for any of them or for prunes" For instan!e, dried apri!ots, after being ste ed, may be passed through a sieve to make a puree and may then be used to make apri!ot hip or souffle a!!ording to the dire!tions given for other similar desserts" The flavor of apri!ots is very strong and a small amount of the pulp ill flavor a large (uantity of i!e !ream, sherbet, or ater i!e" 9 9 9 9 9

FR2$T A-% FR2$T %E11ERT1 ELA*$-AT$O- 52E1T$O-1 F:G To hat are the flavors and odors of fruits !hiefly dueM

F;G #hat food substan!es are found in only very small amounts in fruitsM F<G *ention the kinds of !arbohydrate to is !hiefly due" hi!h the food value of fruits

F=G #hat parts of fruits make up the !ellulose they !ontainM F>G %is!uss the value of minerals in fruits" F?G Of a!idM hat value in !ookery are fruits !ontaining large (uantities of

F@G #hat (ualities of fruits are affe!ted as they ripenM FAG %is!uss the digestibility of fruits" FBG #hat are the effe!ts of !ooking on fruitM F:CG #hat sanitary pre!autions !on!erning fruits should be observedM F::G FaG 8o do eather !onditions affe!t the (uality of berriesM FbG #hat is the most important use of berries in !ookeryM F:;G -ame some varieties of apples that !an be pur!hased in your lo!ality that are best forI FaG !ookery0 FbG eating" F:<G 8o !an pea!h +ui!e be utili&ed to advantageM

F:=G *ention the !itrus fruits"

F:>G %es!ribe a method of preparing grapefruit for the table" F:?G %es!ribe the preparation of oranges for salads and desserts" F:@G %es!ribe the appearan!e of bananas in the best !ondition for serving" F:AG FaG 4ive a test for the ripeness of pineapples" FbG %es!ribe the most !onvenient method of preparing pineapples" F:BG %is!uss the use of fruit !o!ktails" F;CG %es!ribe the general preparation of dried fruits that are to be ste ed" 9 9 9 9 9

CA--$-4 A-% %R6$-4 9 9 9 9 9

-ECE11$T6 FOR PRE1ER3$-4 FOO%1 :" The various methods of preserving perishable foods in the home for inter use originated be!ause of ne!essity" $n lo!alities here the seasons for fruits and vegetables are short, the available supply in early times as limited to its parti!ular season" Then foods had to be preserved in some ay to provide for the season of s!ar!ity" $t as not possible, as it is no , to obtain foods in all parts of the !ountry from lo!alities that produ!e abundantly or have long seasons, be!ause there ere no means of rapid transportation, no !old storage, nor no !ommer!ial !anning industries" ;" $n the small to ns and farming !ommunities, the first preservation methods for meats, as ell as for fruits and vegetables, ere pi!kling, !uring, drying, and preserving" -ot until later as !anning kno n" $t as this preserving of foodstuffs in the home that led to the manufa!ture and !ommer!ial !anning of many kinds of edible materials" These industries, ho ever, are of !omparatively re!ent origin, the first !anning of foods !ommer!ially having been done in Fran!e about a hundred years ago" At that time glass +ars ere utili&ed, but it as not until tin !ans !ame into use later in England that !ommer!ial !anning met ith mu!h favor" <" /oth !anning in the home and !ommer!ial !anning have had many dra ba!ks, !hief among hi!h as spoiling" $t as believed that the spoiling of !anned foods as due to the presen!e of air in the +ars or !ans, and it is only ithin the last >C years that the true !ause of spoiling, namely, the presen!e of ba!teria, has been understood" 1in!e that time methods of !anning that are mu!h more su!!essful have been originated, and the present methods are the result of the study of ba!teria and their fun!tions in nature" $t is no definitely kno n that on this kno ledge depends the su!!ess of the various !anning methods" =" 1in!e !ommer!ial !anning provides nearly every kind of foodstuff, and sin!e !old storage and rapid transportation make it possible to supply almost every lo!ality ith foods that are out of season, it has not been deemed so ne!essary to preserve foods in the home" -evertheless, the present day brings forth a ne problem and a ne attitude to ard the

home preservation of foods" There are three distin!t reasons hy foods should be preserved in the home" The first is to bring about e!onomy" $f fruits, vegetables, and other foods !an be pro!ured at a pri!e that ill make it possible to preserve them in the home at a lo er !ost than that of the same foods prepared !ommer!ially, it ill pay from an e!onomi!al standpoint" The se!ond is to promote !onservation0 that is, to prevent the asting of food" #hen fruits and vegetables are plentiful, the supply is often greater than the demand for immediate !onsumption" Then, unless the surplus food is preserved in some ay for later use, there ill be a serious loss of food material" The third is to produ!e (uality" $f the home,!anned produ!t !an be made superior to that !ommer!ially preserved, then, even at an e(ual or a slightly higher !ost, it ill pay to preserve food in the home" >" Of the methods of preserving perishable foods, only t o, namely, !anning and drying, are !onsidered in this 1e!tion" /efore satisfa!tory methods of !anning !ame into use, drying as a !ommon method of preserving both fruits and vegetables, and hile it has fallen into disuse to a great e.tent in the home, mu!h may be said for its value" %rying !onsists merely in evaporating the ater !ontained in the food, and, ith the e.!eption of keeping it dry and prote!ted from vermin, no !are need be given to the food in storage" $n the preparation of dried food for the table, it is transformed into its original !omposition by the addition of ater, in hi!h it is usually soaked and then !ooked" The drying of food is simple, and no elaborate e(uipment is re(uired for !arrying out the pro!ess" %ried food re(uires less spa!e and !are in storage than food preserved in any other ay, and both paper and !loth !ontainers may be used in storing it" #hen storage spa!e is limited, or hen there is a very large (uantity of some su!h food as apples or string beans that !annot be used or !anned at on!e, it is advisable to dry at least a part of them" #hen used in !ombination ith !anning, drying offers an e.!ellent means of preserving foods and thus adding to their variety" ?" Canning has a greater range of possibilities than drying" A larger number of foods !an be preserved in this ay, and, besides, the foods re(uire very little preparation, in some !ases none at all, hen they are removed from the !ans" Pra!ti!ally every food that may be desired for use at some future time may be !anned and kept if the pro!ess is !arried out properly" These in!lude the perishable vegetables and fruits of the summer season, as ell as any inter vegetables that are not likely to keep in the usual ay or that are gathered hile they are immature" *any ready,to,serve dishes may be made up hen the ingredients are the most plentiful and !anned to keep them for the time hen they are diffi!ult or impossible to obtain other ise" 1u!h foods are very !onvenient in any emergen!y" Often, too, hen something is being !ooked for the table, an e.tra supply may be made ith no greater use of fuel and very little e.tra labor, and if the e.!ess is !anned it ill save labor and fuel for another day" $n the same ay, left,over foods from the table may be preserved by reheating and !anning them" *any foods and !ombinations of foods may be made ready for pies and desserts and then !anned, it being often possible to use fruits that are inferior in appearan!e for su!h purposes" 1oup may be !anned" $t may be made espe!ially for !anning, or it may be made in larger (uantity than is re(uired for a meal and the surplus !anned" For !anning, it is an e.!ellent plan to make soup more !on!entrated than that hi!h ould be served immediately, as su!h soup

ill re(uire fe er +ars and ill keep better" #ater or milk or the li(uid from !ooked vegetables or !ereals may be added to dilute it it is to be served"

hen

*eat and fish also may be !anned, and many times it is advisable to do this, espe!ially in the !ase of varieties that !annot be preserved to advantage by su!h methods as salting, pi!kling, or !uring" @" The preservation of foods by !anning and drying should not be looked at as an old,fashioned idea0 rather, it is a matter in hi!h the house ife should be vitally interested" $n fa!t, it is the duty of every house ife to learn all she !an about the best methods to employ" Canning methods have been greatly improved ithin the last fe years, and it is a ise plan to adopt the ne er methods and follo dire!tions !losely" Espe!ially should this be done if foods !anned by the older methods have spoiled or if mold has formed on top of the food in the +ars" $n order to preserve foods su!!essfully and ith ease, the house ife should reali&e the importan!e of !arrying out details ith pre!ision and !are" The e.a!tness ith hi!h the ingredients are measured, the !hoi!e and !are of utensils, the sele!tion and preparation of the food to be !anned,,all have a dire!t bearing on hether her results ill be su!!essful or not" /y observing su!h points and e.er!ising a little ingenuity, the e!onomi!al house ife may provide both a supply and a !onvenient variety of pra!ti!al foods for inter use" For e.ample, one single fruit or vegetable may be preserved in a number of ays" Thus, if there is a very large supply of apples that ill not keep, some may be !anned in large pie!es, some may be put through a sieve, seasoned differently, and !anned as apple sau!e, and some may be !ut into small pie!es and !anned for use in making pies" Apple butter and various kinds of +ams and marmalades may be made of all or part apples, or the apples may be spi!ed and used as a relish" Combining fruits of different flavor in !anning also adds variety" $n fa!t, neither (uin!es nor apples !anned alone are so deli!ious as the t o properly !ombined and !anned together" $n the same ay, if the house ife ill at!h the markets !losely and make good use of materials at hand, she may provide !anned foods at !omparatively little !ost" Of !ourse, the oman ho has a garden of her o n has a de!ided advantage over the one ho must depend on the market for foods to !an" The oman ith a!!ess to a garden may !an foods as soon as they have been gathered, and for this reason she runs less risk of losing them after they have been !anned" -evertheless, as has been pointed out, it is really the duty of every house ife to preserve food in the home for the use of her family" 9 CA--$-4 PR$-C$PLE1 OF CA--$-4 A" CA--$-4 !onsists in sealing foods in re!epta!les, su!h as !ans or +ars, in su!h a ay that they ill remain sterile for an indefinite period of time" 1everal methods of !anning are in use, and the one to adopt ill depend !onsiderably on personal preferen!e and the money that !an be e.pended for the e(uipment" $n any !ase, su!!essful results in !anning depend on the !are that is given to every detail that enters into the ork" This means, then, that from the sele!tion of the food to be !anned to the final operation in !anning not one thing that has to do 9 9 9 9

ith good results should be overlooked" B" 1ELECT$O- OF FOO% FOR CA--$-4",,A !areful sele!tion of the food that is to be !anned is of great importan!e" $f it is in good !ondition at the time of !anning, it is mu!h more likely to remain good hen !anned than food that is not" The flavor of the finished produ!t also depends a great deal on the !ondition of the food" Fruits have the best flavor hen they are ripe, but they are in the best !ondition for !anning +ust before they have !ompletely ripened" $mmediately follo ing perfe!t ripeness !omes the spoiling stage, and if fruits, as ell as vegetables, are !anned before they are !ompletely ripe, they are, of !ourse, farther from the !onditions that tend to spoil them" This, ho ever, does not mean that green fruits or vegetables should be !anned" #henever possible, any food that is to be !anned should be perfe!tly fresh" The sooner it is !anned after it has been gathered, the more satisfa!tory ill be the results" For instan!e, it is better to !an it :; hours after gathering than ;= hours, but to !an it ; hours after is mu!h better" Fruits, su!h as berries, that are espe!ially perishable should not be allo ed to stand overnight if this !an be prevented0 and it is absolutely ne!essary to !an some vegetables, su!h as peas, beans, and !orn, ithin a very fe hours after gathering" 2nless this is done, they ill develop a bad flavor be!ause of flat sour, a !ondition that results from the a!tion of !ertain ba!teria" $mperfe!t fruits should not be !anned, but should be used for making +am, marmalade, or +elly" :C" #86 CA--E% FOO%1 1PO$L",,Canned foods spoil be!ause of the a!tion of mi!ro,organisms that !ause fermentation, putrefa!tion, and molding" The reasons for the spoiling of food are thoroughly dis!ussed in Essentials of Cookery, Part ;, and in that dis!ussion !anning is mentioned as one of the means of preserving food or preventing it from spoiling" 8o ever, hen !anning does not prove effe!tive, it is be!ause undesirable ba!teria are present in the food" Either they have not been destroyed by the !anning pro!ess or they have been allo ed to enter before the +ar as !losed, and have then developed to su!h an e.tent as to !ause the food to spoil" Odors, flavors, and gases result from the putrefa!tion, fermentation, or molding !aused by these ba!teria, and these make the foods offensive or harmful, or perhaps both" ::" PRE3E-T$-4 CA--E% FOO%1 FRO* 1PO$L$-4",,From hat has +ust been said, it ill be seen that the su!!ess of !anning depends entirely on destroying harmful mi!ro,organisms that are present in the food and preventing those present in the air from entering the +ars in hi!h the food is pla!ed" 1ome foods are more diffi!ult to keep than others, be!ause ba!teria a!t on them more readily and the foods themselves !ontain nothing that prevents their gro th" Among su!h foods are meat, fish, peas, !orn, beans, and meat soups" On the other hand, some foods !ontain a!ids that prevent the gro th of ba!teria, and these keep easily" Among these are rhubarb, !ranberries, and green gooseberries" 8o ever, foods that keep easily are fe , and in most !ases e.treme !are in the pro!ess of !anning must be e.er!ised" :;" #hile armth is ne!essary for ba!terial gro th, very high temperatures ill destroy or retard it" $n !anning, a temperature as high as ;:; degrees Fahrenheit, or boiling point, retards the gro th of a!tive ba!teria, but retarding their gro th is not suffi!ient" They must be rendered ina!tive" To do this re(uires either a higher temperature than boiling point or long !ontinued !ooking at ;:; degrees" 1pores are a prote!tive form that many kinds of ba!teria assume under

unfavorable !onditions" They are very diffi!ult to kill, and unless they are !ompletely destroyed in the !anning pro!ess, they ill develop into a!tive ba!teria hen !onditions again be!ome favorable" The result of the spore development is the spoiling of the food" :<" Other things besides the appli!ation of heat assist in the keeping of !anned food, as, for e.ample, the a!ids of the fruits and vegetables themselves, as has been mentioned" The use of sugar also assists0 the greater the (uantity of sugar in solution the easier it ill be to keep the food" This is proved in the !ase of +ams and +ellies, hi!h ill keep ithout being sealed tight or put into +ars immediately after !ooking" 1alt helps to keep vegetables that are !anned, and, in making butters, !onserves, and pi!kles, the spi!es and vinegars used help to prote!t the foods from ba!terial a!tion" 8o ever, none of these things are essential to the keeping of any sterile food, by hi!h is meant food in hi!h all ba!teria or sour!es of ba!teria have been rendered ina!tive by the appli!ation of suffi!ient heat" :=" CA--$-4 PRE1ER3AT$3E1",,-umerous !ompounds, usually in the form of po ders, are advertised as being useful for keeping !anned foods from spoiling" -one of them should be used, ho ever, be!ause they are unne!essary" $f the ork of !anning is !arefully and effe!tively done, good foods ill keep perfe!tly ithout the addition of a preservative" The pure,food la s of the 2nited 1tates and of many of the states themselves forbid the use of some preservatives be!ause of their harmful effe!t on the human system" For this reason, to say nothing of the e.tra e.pense that ould be in!urred in their use, su!h preservatives may ell be left alone" 4E-ERAL E52$P*E-T FOR CA--$-4 :>" The e(uipment re(uired for !anning depends on t o thingsI the (uantity of food to be !anned at one time and, sin!e there are several !anning methods in use, the !anning method that is to be employed" 3arious kinds of elaborate e(uipment have been devised to make the ork of !anning easy as ell as effe!tive" 8o ever, it is possible to do e.!ellent ork ith simple e(uipment, and if the matter of e.pense must be !onsidered there should be no hesitation about !hoosing the simplest and least e.pensive and doing the ork in the best possible ay ith it" $t is important also that utensils already in!luded in the household e(uipment be improvised to meet the needs of the !anning season as far as possible" :?" #hatever the !anning method that is to be follo ed may be, there are a number of utensils and !ontainers that go to make up the general e(uipment that is re(uired" Familiarity ith su!h an e(uipment is e.tremely ne!essary for !orre!t results in !anning, and for this reason the general e(uipment is dis!ussed here in detail" The spe!ial e(uipment needed for ea!h of the !anning methods, ho ever, is not taken up until the method is !onsidered" $n giving this general e(uipment, mention is made of some utensils that are !onvenient but not absolutely ne!essary" Any unne!essary, but !onvenient, part of a !anning e(uipment should therefore be !hosen ith a vie to its labor,saving (ualities and its e.pense" A devi!e that ill make the keeping of !anned foods more !ertain and prevent loss may be a valuable pur!hase0 still, that hi!h makes for greater !onvenien!e, but not absolute saving, need not be !onsidered a ne!essity" :@" 3E11EL1 FOR CA--$-4",,The pots, kettles, and pans in ordinary use in

the kit!hen for !ooking purposes are usually satisfa!tory for the !anning of foods" Those made of tin or iron, ho ever, are not so good as enameled ones or those made of other metals, su!h as aluminum" Espe!ially is this true of utensils used for the !anning of a!id fruits or vegetables, be!ause, if su!h food remains in !onta!t ith tin or iron for more than a fe minutes, the a!id ill !orrode the surfa!e suffi!iently to give the food a bad or metalli! taste" $n addition, su!h utensils often give the food a dark !olor" $f enameled kettles are used for the !ooking of foods that are to be !anned, it is important that the surfa!e be perfe!tly smooth and unbroken" Other ise, it ill be diffi!ult to prevent burning0 besides, !hips of the enamel are liable to get into the food" 7ettles for the !ooking of fruits ith sirup should be flat and have a broad surfa!e" Fruit is not so likely to !rush in su!h kettles as in kettles that are deep and have a small surfa!e" :A" 7-$3E1, 1POO-1 A-% OT8ER 1*ALL 2TE-1$L1",,*any of the small utensils in a kit!hen e(uipment are pra!ti!ally indispensable for !anning purposes" Thus, for paring fruits and vegetables and !utting out !ores, blossoms, and stem ends or any defe!tive spots, nothing is more satisfa!tory than a sharp paring knife ith a good point" For paring a!id fruits, though, a plated knife is not so likely to !ause dis!oloring as a !ommon steel knife" There are, ho ever, other useful implements for spe!ial ork, su!h as the stra berry huller, for removing the stems of stra berries, and the pea!h pitter, for removing the stones from !lingstone pea!hes" For pla!ing the food to be !anned into +ars, both forks and large spoons are ne!essities" A large spoon ith holes or slits in the bo l is !onvenient for pi!king fruits and vegetables out of a kettle hen no li(uid is desired, as ell as for skimming a kettle of fruit" For pa!king foods into +ars, a long,handled spoon ith a small bo l is !onvenient" 1till another useful small utensil is a short, ide funnel that may be inserted into the mouth of a +ar and thus permit the food to be dipped or poured into it ithout being spilled" :B" %E3$CE1 FOR *EA12R$-4",,A!!urate measures are ne!essary in !anning0 in fa!t, some of the ork !annot be done satisfa!torily ithout them" A half,pint measuring !up and a (uart measure ith the !ups marked on it are very satisfa!tory for making all measures" 1!ales are often !onvenient, too" For measuring dry materials, they are al ays more a!!urate than measures" *any !anning proportions and re!ipes !all for the measurement of the ingredients by eight rather than by measure" #hen this is the !ase and a pair of s!ales is not !onvenient, it is almost impossible to be !ertain that the proportions are !orre!t" For instan!e, if a re!ipe !alls for a pound of sugar and an e(ual amount of fruit, a measuring !up ill in no ay indi!ate the !orre!t (uantity" ;C" COLA-%ER A-% #$RE 1TRA$-ER",,For the !leansing of fruits and vegetables that are to be !anned, a !olander is of great assistan!e0 also, if a large ire strainer is pur!hased, it may be used as a sieve and for s!alding and blan!hing, steps in !anning that are e.plained later" ;:" 4LA11 )AR1",,For household !anning, the most a!!eptable !ontainers for food are glass +ars that may be !losed air,tight ith +ar rubbers and tops" 2se is sometimes made of bottles, +ars, and !ans of various kinds that happen to be at hand, but never should they be employed unless they !an be fitted ith !overs and made positively air,tight" Like utensils, the glass +ars that are a part of the household supply should be used from year to year, if possible, but not at the loss of

material" 1u!h loss, ho ever, ill depend on the proper sealing of the +ars, provided everything up to that point has been !orre!tly done" All +ars should be !arefully inspe!ted before they are used, be!ause imperfe!t or broken edges are often responsible for the spoiling of food" $n pur!hasing glass +ars, only hat are kno n as first (uality should be sele!ted" Cheap +ars are likely to be se!onds and ill not prove so satisfa!tory" 4lass +ars may be pur!hased in si&es that hold from :H; pint to ; (uarts" $f possible, food should be !anned in the si&e of +ar that best suits the number of persons to be served" $f the family !onsists of t o, pint +ars ill hold even more than may be used at one time, hile if the family is large the !ontents of a (uart +ar may not be suffi!ient" ;;" -umerous types of glass +ars are to be had" 1ome of them are more !onvenient than others and may be made air,tight more easily" These t o features are the most important to !onsider in making a sele!tion" )ars that !lose ith diffi!ulty, espe!ially if the tops s!re on, are not likely to keep food su!!essfully be!ause the ba!teria in the air ill have a !han!e to enter and thus !ause the food to spoil" 4lass +ars used for !anning foods have improved ith !anning methods" The old,style +ars had a groove into hi!h the !over fit, and melted sealing a. or rosin as poured into the spa!e surrounding the !over" Later !ame the s!re ,top +ar sho n in Fig" <" This type of +ar has been e.tensively used ith e.!ellent results" /oth the mouth of this +ar and the +ar top, hi!h is made of metal, usually &in!, lined ith glass or por!elain, have threads that mat!h, and the +ar is sealed by pla!ing the +ar rubber over the top, or ridge, of the +ar and then s!re ing the +ar top firmly in pla!e" 1u!h +ars, ho ever, are more diffi!ult to make air,tight than some of the ne er types" $t is provided ith a glass !over that fits on the ridge of the +ar and a metal !lasp that serves to hold the !over in pla!e and to make the +ar air,tight after a rubber is pla!ed in position" Another !onvenient and simple type of glass +ar, kno n as the automati! seal top, has a metal !over ith a rubber atta!hed" Another improvement in +ars is that the opening has been enlarged so that large fruits and vegetables, su!h as pea!hes, tomatoes, et!", !an be pa!ked into them hole" #ith su!h ide,mouthed +ars, it is easier to pa!k the !ontents in an orderly manner and thus improve the appearan!e of the produ!t" /esides, it is a simpler matter to !lean su!h a +ar than one that has a small opening" ;<" )AR TOP1 A-% CO3ER1",,#hile the tops, or !overs, for glass +ars are made of both metal and glass, as has been stated, the glass tops meet ith most favor" Of !ourse, they are breakable, but they are even more durable than metal tops, hi!h are usually rendered less effe!tive by the bending they undergo hen they are removed from the +ar" Covers made of &in! are being rapidly abandoned, and it has been proved that the fe er the grooves and the simpler the !over, the more !arefully and su!!essfully !an it be !leaned" For safety, glass tops that have be!ome !hipped or ni!ked on the edges that fit the +ar should be repla!ed by perfe!t ones" The !overs for automati!,seal +ars must be pier!ed before they !an be removed, and this ne!essitates a ne supply for ea!h !anning" $f there is any (uestion about the first,!lass !ondition of +ar !overs, hether of metal or glass, tops that are perfe!t should be provided"

;=" )AR R2//ER1",,)ar rubbers are re(uired ith +ar tops to seal +ars air,tight" /efore they are used, they should be tested in the manner sho n in Fig" >" 4ood +ar rubbers ill return to their original shape after being stret!hed" 1u!h rubbers should be rather soft and elasti!, and they should fit the +ars perfe!tly and lie do n flat hen ad+usted" A ne supply of rubbers should be pur!hased ea!h !anning season, be!ause rubber deteriorates as it gro s old" Rubbers of good (uality ill stand boiling for > hours ithout being affe!ted, but hen they have be!ome stiff and hard from age it is sometimes impossible to make +ars air,tight" O!!asionally, t o old rubbers that are !omparatively soft may be used in pla!e of a ne one, and sometimes old rubbers are dipped in paraffin and then used" 8o ever, if there is any diffi!ulty in sealing +ars properly ith rubbers so treated, they should be dis!arded and good ones used" ;>" T$- CA-1",,For household !anning, tin !ans are not so !onvenient as glass +ars, but in spite of this they are !oming into e.tensive use" The kind that may be used ithout any spe!ial e(uipment has a tin lid that fits into a groove and is fastened in pla!e ith rosin or sealing a." 1ome !ans, ho ever, re(uire that the lids be soldered in pla!e" #hile soldering re(uires spe!ial e(uipment, this method of making the !ans air,tight is the best, and it is employed here !onsiderable !anning is done, as by !anning !lubs or !ommer!ial !anners" $n the pur!hase of tin !ans, the si&e of the opening should re!eive !onsideration" $f large fruits and vegetables, su!h as pea!hes, pears, and tomatoes, are to be !anned, the opening must be a large one0 hereas, if peas, beans, !orn, and other small vegetables or fruits are to be !anned, !ans having a smaller opening may be !hosen" #hen a!id fruits or vegetables are to be !anned, use should be made of !ans that are !oated ith shella!, as this !overing on the inside of the !ans prevents any a!tion of the a!id on the tin" 9 CA--$-4 *ET8O%1 4E-ERAL %$1C211$O;?" The methods employed for the !anning of foods in!lude the open,kettle method, the !old,pa!k method, the steam,pressure method, and the oven method" Of these, the open,kettle method is perhaps the oldest household method of !anning, and it is still used by many house ives" The other methods, hi!h are ne er, seem troublesome to the house ife ho is familiar ith the open,kettle method, yet it ill only be fair to give the ne methods a trial before de!iding hi!h to use" The one,period !old,pa!k method has mu!h to re!ommend it" Foods !anned in this ay undergo less !hange in form and flavor than those !anned by the open,kettle method0 besides, there is less danger of spoiling" $n fa!t, many foods, su!h as vegetables and meats, that !annot be !anned satisfa!torily by the open,kettle method ill keep perfe!tly if they are !arefully preserved by the one,period !old,pa!k method" The steam,pressure method re(uires the use of spe!ial e(uipment, as is e.plained later" #hile it is a very a!!eptable !anning method, it is not a!!essible in many homes" The oven method is liked by many house ives, but it offers almost the same !han!e for !ontamination as does the open,kettle method" OPE-,7ETTLE *ET8O% 9 9 9 9

;@" The OPE-,7ETTLE *ET8O% of !anning is very simple and re(uires no e(uipment other than that to be found in every kit!hen" $t !onsists in thoroughly !ooking the food that is to be !anned, transferring it to !ontainers, and sealing them immediately" ;A" 2TE-1$L1 RE52$RE%",,-ot many utensils are re(uired for the open,kettle !anning method" For !ooking the food, a large enamel or metal vessel other than tin or iron should be provided" $t should be broad and shallo , rather than deep, espe!ially for fruit, as this food retains its shape better if it is !ooked in a layer that is not deep" The other utensils for !anning fruits and vegetables by this method are pra!ti!ally the same as those already dis!ussed,,measuring utensils, a knife, large spoons, pans for sterili&ing +ars or !ans, !overs, rubbers, and +ars or !ans into hi!h to put the food" ;B" PROCE%2RE",,The first step in the open,kettle !anning method !onsists in sterili&ing the !ontainers" To do this, first !lean the +ars, !overs, and rubbers by ashing them and then boiling them in !lear ater for :> to ;C minutes" -e.t, attention should be given to the food that is to be !anned" Look it over !arefully, !ut out any de!ayed portions, and ash it thoroughly" 1ometimes roots, leaves, stems, or seeds are removed before ashing, and sometimes this is not done until after ashing" At any rate, all dirt or foreign material must be ashed from foods before they are ready for !anning" After preparing the food, it must be !ooked" $f fruit is being !anned, put it into the re(uired sirup, the making of hi!h is e.plained later, and !ook it until it is ell softened, as if preparing it for immediate table use" $f vegetables are being !anned, !ook them in the same ay, but use salt and ater instead of sirup" #hen the food is !ooked, transfer it to the sterile +ars and seal at on!e ith the sterile rubbers and !overs" Then invert ea!h +ar to permit the food to !ool and to test for leaks" <C" The danger of not se!uring good results ith the open,kettle method lies in the possibility of !ontaminating the !ontents before the +ar is !losed and sealed" $n addition to having the +ars, rubbers, and !overs sterile, therefore, all spoons and other utensils used to handle the !ooked food must be sterile" Like ise, the +ars must be filled to the top and the !overs put on and made as firm and tight as possible at on!e, so that as fe ba!teria as possible ill enter" $f s!re ,top !ans are used, the tops should not be t isted or turned after !ooling, as this may affe!t the sealing" $f +ars leak upon being turned upside do n, the !ontents must be removed and reheated and the +ar must be fitted ith another !over" Then both +ar and !over must be sterili&ed and the !ontents returned and sealed immediately" COL%,PAC7 *ET8O% <:" The COL%,PAC7 *ET8O% of !anning differs from the open,kettle method in that the food to be !anned is not !ooked in a kettle before pla!ing it in the +ars and sealing them" $n this method, the food to be !anned is prepared by ashing, peeling, s!raping, hulling, stemming, seeding, or !utting, depending on the kind" Then it is s!alded or blan!hed and plunged into !old ater (ui!kly and taken out immediately, the latter operation being !alled !old,dipping" After this it is pla!ed into hot +ars, !overed ith boiling li(uid,,boiling ater and salt for vegetables, meats, fish, or soups, and boiling sirup for fruits" Then

the filled +ars are !overed loosely and pla!ed in a ater bath and pro!essed0 that is, !ooked and sterili&ed" #hen food that is being !anned is sub+e!ted to pro!essing only on!e, the method is referred to as the one,period !old,pa!k method0 but hen the food in the +ars has not been blan!hed and !old,dipped and is pro!essed, allo ed to stand ;= hours and then pro!essed again, and this operation repeated, it is !alled the fra!tional,sterili&ation method" The e(uipment re(uired for the !old,pa!k !anning method and the pro!edure in performing the ork are taken up in detail, so that every point !on!erning the ork may be thoroughly understood" <;" 2TE-1$L1 RE52$RE%",, Chief among them is a sterili&er, or boiler, hi!h !onsists of a large fiat,bottomed vessel fitted ith a ra!k and a tight,fitting !over" A number of su!h devi!es are manufa!tured for !anning by the !old,pa!k method, but it is possible to improvise one in the home" A ash boiler, a large pail, a large lard !an, or, in fa!t, any large vessel ith a flat bottom into hi!h is fitted a ra!k of some kind to keep the +ars <H= in!h above the bottom !an be used" 1everal layers of ire netting !ut to !orre!t si&e and fastened at ea!h end to a <H=,in!h strip of ood ill do very ell for a ra!k" $n any event, the vessel must be deep enough to allo the ater to !over the +ars !ompletely and must have a tight,fitting !over" /esides a sterili&er, there are needed three large vessels, one for s!alding the food that is to be !anned, one for !old,dipping, and one for keeping the +ars hot" To hold the food that is to be dipped, a sieve, a ire basket, or a large s(uare of !heese!loth must also be provided, and for pla!ing +ars in the ater bath, a !an lifter may be needed" The remainder of the e(uipment is pra!ti!ally the same as that des!ribed under the heading 4eneral E(uipment for Canning" PROCE%2RE $- T8E O-E,PER$O% COL%,PAC7 *ET8O% <<" PREPAR$-4 T8E CO-TA$-ER1",,The first step in the !old,pa!k method !onsists in preparing the !ontainers for the food" The +ars, rubbers, and !overs, ho ever, do not have to be sterili&ed as in the open,kettle method" /ut it is ne!essary first to test and !leanse the +ars and then to keep them hot, so that later, hen they are filled and ready to be pla!ed in the ater bath, they ill not !ra!k by !oming in !onta!t ith boiling ater" The best ay in hi!h to keep the +ars hot is to let them stand in hot ater" <=" PREPARAT$O- OF T8E FOO%",,Attention should ne.t be dire!ted to the preparation of the food to be !anned0 that is, !lean it and have it ready for the pro!esses that follo " The fruits or vegetables may be !anned hole or in pie!es of any desirable si&e" #hat to do ith them is e.plained later, hen the dire!tions for !anning the different kinds are dis!ussed" #hile the food is undergoing preparation, fill the sterili&er ith hot ater and allo it to !ome to the boiling point" <>" 1CAL%$-4 A-% /LA-C8$-4",,#hen the food is made ready, the ne.t step is to s!ald or blan!h it" 1!alding is done to loosen the skin of su!h food as pea!hes, plums, and tomatoes, so that they may be peeled easily" To s!ald su!h fruits or vegetables, dip them (ui!kly into boiling ater and allo them to remain there +ust long enough to loosen the skin" $f they are ripe, the s!alding must be done (ui!kly0 other ise they ill be!ome soft" They should never be allo ed to remain in the ater after the skin begins to loosen" For s!alding fruits and vegetables a ire basket or a s(uare of !heese!loth may be used" /lan!hing is done to redu!e the bulk of su!h foods as spina!h and other

greens, to render them partly sterili&ed, and to improve their flavor" $t !onsists in dipping the food into boiling ater or suspending it over live steam and allo ing it to remain there for a longer period of time than is ne!essary for s!alding" To blan!h food, pla!e it in a ire basket, a sieve, or a pie!e of !lean !heese!loth and lo er it into boiling ater or suspend it above the ater in a !losely !overed vessel" Allo it to remain there long enough to a!!omplish the purpose intended" <?" COL% %$PP$-4",,After the food to be !anned is s!alded or blan!hed, it is ready for !old,dipping" Cold,dipping is done partly to improve the !olor of the food" $t stops the softening pro!ess at on!e, makes the food more firm and thus easier to handle, and helps to loosen the skin of foods that have been s!alded" $t also assists in destroying ba!teria by suddenly sho!king the spores after the appli!ation of heat" Cold,dipping, in !on+un!tion ith blan!hing or s!alding, repla!es the long pro!ess of fra!tional sterili&ation, and is hat makes the one,period !old,pa!k method superior to this other pro!ess" To !old,dip food, simply plunge that hi!h has +ust been s!alded or blan!hed into !old ater, and then take it out at on!e" <@" PAC7$-4 T8E )AR1",,Pa!king the +ars immediately follo s !old,dipping, and it is ork that should be done as rapidly as possible" Remove the +ars from the hot ater as they are needed and fill ea!h ith the !old,dipped fruit or vegetable" Pa!k the +ars in an orderly manner and as solidly as possible ith the aid of a spoon" )ust this little attention to detail not only ill help to improve the appearan!e of the !anned fruit, but ill make it possible to put more food in the +ars" #hen a +ar is filled, pour into it hatever li(uid is to be used" As has been stated, hot sirup is added for fruits and boiling ater and salt for vegetables" 8o ever, hen fruit is to be !anned ithout sugar, only ater is added" #ith tomatoes and some greens, no li(uid need be used, be!ause they !ontain a suffi!ient amount in themselves" <A" PREPARAT$O- FOR T8E #ATER /AT8",,As the +ars are filled, they must be prepared for the ater bath" Therefore, pro!eed to pla!e the rubber and !over on the +ar" Ad+ust the rubber so that it ill be flat in pla!e" Then put the !over, or lid, on but do not tighten it" The !over must be loose enough to allo steam to es!ape during the boiling in the ater bath and thus prevent the +ar from bursting" $f the !over s!re s on do not s!re it do n tight0 merely turn it lightly until it stops ithout pressure being put upon it" $f glass !overs that fasten in pla!e ith the aid of a !lamp are to be used simply push the ire over the !over and allo the !lamp at the side to remain up" )ars of food so prepared are ready for pro!essing" <B" PROCE11$-4",,The purpose of the ater bath is to pro!ess the food !ontained in the +ars before they are thoroughly sealed" Therefore, hen the +ars are filled, pro!eed to pla!e them in the ater bath" The ater, hi!h as pla!ed in the sterili&er during the preparation of the food, should be boiling, and there should be enough to !ome ; in!hes over the tops of the +ars hen they are pla!ed in this large vessel" $n putting the +ars of food into the sterili&er, pla!e them upright and allo them to rest on the ra!k in the bottom" $f the filled +ars have !ooled, they should be armed before pla!ing them in the sterili&er by putting them in hot ater" On a!!ount of the boiling ater, the +ars should be handled ith a +ar lifter" 8o ever, if the sterili&er is provided ith a perforated part all the +ars may be pla!ed in it and then lo ered in pla!e" #hen the +ars are in pla!e, put the tight,fitting !over on the

sterili&er and allo the ater to boil and thus !ook and sterili&e the food in the +ars" The length of time for boiling varies ith the kind of food and is given later ith the dire!tions for !anning different foods" The boiling time should be !ounted from the instant the ater in the sterili&er begins to bubble violently" A good plan to follo , provided an alarm !lo!k is at hand, it to set it at this time, so that it ill go off hen the +ars are to be removed from the sterili&er" =C" 1EAL$-4 T8E )AR1",,After pro!essing the food in this manner, the +ars must be !ompletely sealed" Therefore, after the boiling has !ontinued for the re(uired length of time, remove the +ars from the ater ith the aid of the +ar lifter or the tray and seal them at on!e by !lamping or s!re ing the !overs, or lids, in pla!e, as in Fig" :?" 1ometimes, the food inside the +ars shrinks so mu!h in this pro!ess that the +ars are not full hen they are ready to be sealed" 1u!h shrinkage is usually the result of insuffi!ient blan!hing, or poor pa!king or both" 8o ever, it ill not prevent the food from keeping perfe!tly" Therefore, the !overs of su!h +ars of food must not be removed and the +ars refilled0 rather, seal the +ars tight immediately, +ust as if the food entirely filled them" $f, in sealing +ars removed from the ater bath, it is found that a rubber has orked loose, shove it ba!k !arefully ith the point of a !lean knife, but do not remove the !over" As the +ars are sealed, pla!e them on their sides or stand them upside do n to test for leaks, in a pla!e here a draft ill not strike them and !ause them to break" $f a leak is found in any +ar, a ne rubber and !over must be provided and the food then repro!essed for a fe minutes" This may seem to be a great in!onvenien!e, but it is the only ay in hi!h to be !ertain that the food ill not be asted by spoiling" =:" #RAPP$-4 A-% LA/EL$-4",,#hen the +ars of food have stood long enough to !ool, usually overnight, they are ready for rapping and labeling" #rapping is advisable for pra!ti!ally all foods that are !anned, so as to prevent blea!hing, and, of !ourse, labeling is ne!essary hen !anned food is rapped, so as to enable it to be distinguished readily hen it is in storage" To rap !anned foods use ordinary rapping paper !ut to a si&e that ill be suitable for the +ar, and se!ure it in pla!e ith a rubber band,or by pasting the label over the free edge" PROCE%2RE $- T8E FRACT$O-AL,1TER$L$NAT$O- *ET8O% =;" $n !anning food by the FRACT$O-AL,1TER$L$NAT$O- CA--$-4 *ET8O%, the pro!edure is mu!h the same as in the one,period !old,pa!k method" $n fa!t, the only differen!e bet een the t o is that blan!hing and !old,dipping are omitted, and in their stead the food in the +ars is sub+e!ted to three periods of !ooking" #hen the +ars of food are made ready for pro!essing in the sterili&er, they are put in the ater bath, boiled for a short time, and then allo ed to !ool" After ;= hours, they are again boiled for the same length of time and allo ed to !ool" After another ;= hours, they are sub+e!ted to boiling for a third time" Then the +ars of food are removed and sealed as in the one,period !old,pa!k method" /y the fra!tional,sterili&ation method, the spores of ba!teria !ontained in the food pa!ked in the +ars are given a !han!e to develop during the ;=,hour periods after the first and se!ond !ookings, those hi!h be!ome a!tive being destroyed by !ooking the se!ond and third times" Although some !anners prefer this method to those already mentioned, the ma+ority look on it ith disfavor, o ing to the length of time it re(uires"

1TEA*,PRE112RE *ET8O%1 =<" For !anning foods by steam pressure, spe!ial e(uipment is ne!essary" $n one of the steam,pressure methods, hat is kno n as a ater,seal outfit is re(uired, and in the other a devi!e !alled a pressure !ooker is employed" The ork of getting the !ontainers ready, preparing the food for !anning, pa!king it into the +ars, and sealing and testing the +ars is pra!ti!ally the same in the steam pressure methods as in the !old,pa!k methods" The differen!e lies in the !ooking and sterili&ation of the foods after they are in the +ars and partly sealed and in the rapidity ith hi!h it may be done" ==" CA--$-4 #$T8 A #ATER,1EAL O2TF$T",,A ater,seal outfit, hi!h may be pur!hased in stores that sell !anning supplies, !onsists of a large metal vessel into hi!h fits a perforated metal basket designed to hold +ars of food" This vessel is also provided ith a tight,fitting !over having an edge that passes do n through the ater, hi!h is pla!ed in the bottom of the vessel" #hen heat is applied to the bottom of the vessel, the ater inside of it is !hanged into steam" The !over prevents the steam from passing out, and it !olle!ts in and around the metal basket supporting the +ars of food" Enough steam is generated in this outfit to raise the temperature about = to ? degrees above the boiling point" Thus, the ater,seal outfit ill !ook the food in the !ans in about one,fourth less time than ill the ater bath of the one,period !old,pa!k !anning method" =>" CA--$-4 #$T8 A PRE112RE COO7ER",,For !anning by steam pressure, a number of different kinds of pressure !ookers are to be had, but in prin!iple they are all alike and they are al ays made of heavy material, so as to ithstand the severe steam pressure generated in them" $t is provided ith a bail, or handle, for !arrying it and ith !lamps that hold the !over firmly in pla!e" Atta!hed to the !over is a steam gauge, hi!h indi!ates the steam pressure inside the !ooker, and a pet,!o!k, hi!h is used to regulate the pressure" On some !ookers, a thermometer is also atta!hed to the !over" Also, inside of some, resting on the bottom, is an elevated ra!k for supporting the +ars of food that are to be sterili&ed and !ooked" $n operating a pressure !ooker, ater for generating steam is poured in until it rea!hes the top of this ra!k, but it should not be allo ed to !over any part of the +ars of food" 1team is generated by applying heat to the bottom of the !ooker, and the longer the heat is applied the higher the steam pressure ill go" $t is possible to se!ure a steam pressure of > to ;> pounds per s(uare in!h in a !ooker of this kind" This means that the temperature rea!hed ill vary from a fe degrees above boiling to about ;@> degrees Fahrenheit" At a pressure of ;C pounds, the temperature ill be about ;?C degrees" The heavier the material used for a !ooker and the more solid the !onstru!tion, the higher may go the steam pressure, and, of !ourse, the temperature" 1ome !ookers of light !onstru!tion ill not permit of a pressure greater than > pounds, but even su!h !ookers are very satisfa!tory" $t is the high temperature that may be developed in a pressure !ooker that greatly shortens the time re(uired for !ooking +ars of food and making them sterile" CA--$-4 #$T8 T$- CA-1 =?" For !anning food in some tin !ans, it is ne!essary to have a soldering outfit for properly !losing them" This !onsists of a !apping steel, a tipping iron, solder in small strips and in po der form, a small !an of sal ammonia!, and a bottle of flu., hi!h is a fluid that makes solder sti!k to tin"

=@" Prepare the food that is to be !anned in tin !ans in the same ay as for !anning in +ars by the !old,pa!k method0 like ise, pa!k the !ans in the same ay, but allo the li(uid and fruit or vegetables to !ome to ithin only :H= in!h of the top" Then pro!eed to !lose the !ans" Apply the flu. to the groove in the top of ea!h !an here the solder is to be melted, using for this purpose a small brush or a small sti!k having a pie!e of !loth rapped around one end" 8eat the !apping steel, hi!h should be thoroughly !lean, until it is almost red hot, dip it (ui!kly into a little of the flu., and then put it into a mi.ture !onsisting of e(ual parts of sal ammonia! and po dered solder until it is !overed ith bright solder" Put the !ap on the !an and apply the hot !apping steel !overed ith the solder" 8old this devi!e firmly, press it do n ards, and turn it slo ly as the solder melts and thus +oins the !ap to the !an" =A" After the !aps are soldered in pla!e, the air inside the !ans must be driven out through the small vent, or opening, usually in the !enter of the !ap, and the !ans made air,tight" Therefore, pla!e the !ans into boiling ater to ithin :H; in!h of the top and let them remain there for a fe minutes" 2sually, < minutes in boiling ater is suffi!ient" $mmediately after e.hausting, as this pro!ess is !alled, apply a little of the flu. as in !apping, and, ith the tipping iron ell heated and a strip of solder, seal the hole in the !aps" After this is done, test ea!h !an for leaks by submerging it in ater" $f bubbles arise, it is an indi!ation that the !over is not tight and must be resoldered" =B" The ne.t step !onsists in pro!essing the !ans of food" This may be done either in a ater bath or in a pressure !ooker" $f the !ans are to be pro!essed in a ater bath, keep them in the boiling ater +ust as long as glass +ars of food ould be kept there" $f a pressure !ooker is to be used, keep the !ans in it for ? to =C minutes, depending on the steam pressure employed, the ripeness of the food or the ne!essity for !ooking it, and the si&e of the !ans employed" For !anning meat or fish, pro!essing in a pressure !ooker is the most su!!essful, as the high temperature rea!hed in it kills ba!teria, hi!h are diffi!ult to destroy at the boiling point" As soon as the !ans of food are removed from the ater bath or the pressure !ooker, plunge them into !old ater to stop the !ooking and prevent the food from getting soft and mushy" Then label the !ans, so that no mistake ill be made as to their !ontents" >C" $n another method, the tin !ans may be !losed ithout soldering the !aps on" The !aps used in this !ase are different from those hi!h must be soldered" They are for!ed in pla!e by a hand,pressure ma!hine that may be atta!hed to a table" Other ise the pro!edure is the same as that +ust given" O3E- *ET8O% >:" The O3E- *ET8O% oven method of !anning is thought to be very satisfa!tory by many house ives, but, as it is ne!essary to remove the !overs after !ooking the !ontents of the +ars, food !anned in this ay is sub+e!ted to !ontamination, +ust as in the open,kettle method" $n addition, the +ars are diffi!ult to handle in the oven, o ing to the e.treme heat that is re(uired to !ook the food in the +ars" >;" $n !anning by the oven method, pro!eed by preparing the food as for the !old,pa!k !anning method0 also, fill the +ars ith fruit or

vegetables and ith li(uid or sirup as in this method" Put the !overs on the +ars loosely, omitting the +ar rubbers" Pla!e the +ars in a shallo pan of ater and set the pan !ontaining the +ars into a stove oven, hi!h should be only slightly arm" At the same time pla!e the +ar rubbers in a pan of boiling ater, so that they may be sterili&ed as the food !ooks" #hen the +ars are in the oven, in!rease the heat gradually until the food in them boils" Then keep up a temperature that ill allo the food to boil (uietly for a period long enough to !ook it soft and sterili&e it" 2sually, <C to => minutes after boiling has begun ill be suffi!ient" %uring the !ooking some of the li(uid in the +ars evaporates" Therefore, hen the +ars of food are ready to be removed from the oven, have boiling ater or sirup ready, remove the !over of ea!h +ar in turn, and fill the +ar brimful ith the li(uid" Then pla!e a sterili&ed rubber in pla!e and fasten the !over do n tight" The pro!edure from this point on is the same as in the other !anning methods" 9 9 9 9 9

CA--$-4 3E4ETA/LE1 A-% FR2$T1 PREPARAT$O- FOR CA--$-4 ><" $n !anning, as in all other tasks related to !ookery, the house ife's aim should be to do the greatest amount of ork, and do it ell, ith the least effort on her part" The results she gets in !anning, then, ill depend !onsiderably on the orderly arrangement of the utensils and materials ith hi!h she is to do the ork" /ut of greater importan!e is the preparation she makes to eliminate as mu!h as she !an the possibilities of !ontamination, for, as has been repeatedly pointed out, su!!ess in !anning depends on the absen!e of dangerous ba!teria" >=" From hat has +ust been mentioned, it is essential that everything about the person ho is to do the ork and the pla!e in hi!h the ork is to done should be !lean" Clean dresses and aprons should be orn, and the hands and finger nails should be s!rupulously !lean" The kit!hen floor should be s!rubbed and the furniture dusted ith a damp !loth" Any unne!essary utensils and kit!hen e(uipment should be put out of the ay and those re(uired for !anning assembled and made ready for the ork" The +ars should be ashed and the !overs tested by fitting them on ithout the rubbers" $f a glass !over ro!ks, it does not fit !orre!tly0 and if a s!re !over ill not s!re do n tight, it should be dis!arded" #ithout the rubber, there should be +ust enough spa!e bet een the !over and the +ar to permit the thumb nail to be inserted as is sho n in Fig" <" The edge of ea!h +ar and ea!h glass !over should be !arefully e.amined every time it is used, so that none ith pie!es !hipped off ill be used, as these ill admit air" This e.amination is made by running the finger over the edge of the +ar and the !over, as is sho n in Fig" =" The +ars, !overs, and rubbers should be put into pans of !old ater, and the ater should be brought to the boiling point and allo ed to boil for :> minutes or more hile the fruit or vegetables are being prepared for !anning" They should be kept in the hot ater until the food is ready to be pla!ed in them" $n the one,period !old,pa!k method, it is not ne!essary to boil the +ars, rubbers, and !overs, but this may be done if desired" To produ!e good,looking +ars of food, the fruit or vegetables to be !anned should be graded to some e.tent0 that is, the finest of the fruits or vegetables should be separated and used by themselves, as

should also those of medium (uality" Often it is ise to use the poorest foods for purposes other than !anning" The food may then be !anned a!!ording to the !hosen method, but by no means should methods be mi.ed" $n handling the produ!t after it has been !ooked by the open,kettle method, any spoon, funnel, or other utensil must be thoroughly sterili&ed in the same ay as the +ars and their !overs and rubbers0 indeed, no unsterile utensil should ever be allo ed to tou!h the food hen a +ar is being filled" >>" $t is by the observan!e of su!h pre!autions as these, some of them seemingly unimportant, that the house ife ill be repaid for her efforts in !anning and be able to produ!e !anned fruits and vegetables" %$RECT$O-1 FOR CA--$-4 3E4ETA/LE1 >?" CLA11$F$CAT$O- OF 3E4ETA/LE1",,To simplify the dire!tions here given for the !anning of vegetables, this food is divided into four groups, as follo sI :" 4reens, hi!h in!lude all ild and !ultivated edible greens, su!h as beet greens, !ollards, !ress, dandelion, endive, horseradish greens, kale, mustard greens, spina!h, -e Nealand spina!h, and 1 iss !hard" ;" Pod and related vegetables, hi!h in!lude asparagus, beans, both string and a., /russels sprouts, !abbage, !auliflo er, eggplant, okra, peppers, both green and ripe, summer s(uash, and vegetable marro " <" Root and tuber vegetables, hi!h in!lude beets, !arrots, kohlrabi, parsnips, rutabagas, salsify, s eet potatoes, and turnips" =" 1pe!ial vegetables, hi!h in!lude beans, both Lima and shell, !orn, mushrooms, peas, pumpkin, sauerkraut, s(uash, su!!otash and other vegetable !ombinations, and tomatoes" The !onvenien!e of this plan ill be readily seen hen it is understood that, ith the e.!eption of the spe!ial vegetables, the same method of preparation and the time given for the various steps in the !anning pro!ess apply to all vegetables of the same !lass" Thus, if dire!tions for a vegetable belonging to a !ertain !lass are not definitely stated in the te.t, it may be taken for granted that this vegetable may be !anned in the manner given for another vegetable of the same !lass" >@" 4E-ERAL %$RECT$O-1",,The !anning of vegetables may be most su!!essfully done by the one,period !old,pa!k method" Tomatoes, ho ever, be!ause of the large (uantity of a!id they !ontain, may be !anned and kept ith little diffi!ulty by the open,kettle method, but they ill be found to keep their shape better if the !old,pa!k method is employed" The time re(uired for !ooking any vegetable after it is pa!ked in +ars depends on the kind and the age" Therefore, if a vegetable is hard or likely to be tough, it may be ne!essary to in!rease the time given in the dire!tions0 hereas, if it is young and tender or very ripe, as in the !ase of tomatoes, the time for !ooking may perhaps have to be de!reased" /e!ause, in altitudes higher than sea level, the boiling point of ater is lo er than ;:; degrees Fahrenheit, the length of time for boiling foods in the ater bath must be in!reased after an altitude of >CC feet is rea!hed" Therefore, for every additional >CC feet over the first >CC feet, :C per !ent" should be added to the time given for the boiling in ater" $n !ase a pressure !ooker is used, ho ever, this is not ne!essary"

The !anning dire!tions here given are for :,(uart +ars" $f pint +ars are to be used, de!rease the salt proportionately0 also, de!rease the time for !ooking in ea!h !ase one,fifth of the time, or ;C per !ent" $f ;,(uart +ars are to be used, double the amount of salt and add to the length of time for !ooking one,fifth, or ;C per !ent" For instan!e, if a :,(uart +ar of food re(uires BC minutes, a pint +ar of the same food ould re(uire @; minutes and a ;,(uart +ar, :CA minutes" 4RO2P :,,4REE-1 >A" $n !anning greens, or vegetables belonging to the first group, sele!t those hi!h are fresh and tender" 4reens that are old and in!lined to be strong and tough may re(uire longer blan!hing and !ooking" Look the greens over !arefully, re+e!ting all leaves that are ilted or other ise spoiled" Cut off the roots and drop the leaves into a pan of !old ater" #ash these thoroughly a number of times, using fresh ater ea!h time, in order to remove all sand and dirt that may be !linging to them" Then pro!eed to blan!h them for :C to :> minutes in steam, suspending the greens over boiling ater in a pie!e of !heese!loth, a !olander, or the top of a steamer" After blan!hing, dip them (ui!kly into !old ater" Then pa!k the greens tightly into +ars and add : teaspoonful of salt to ea!h +arful" -o ater has to be added to greens, be!ause the leaves themselves !ontain suffi!ient ater" #hen the +ars are thus pa!ked, ad+ust the !overs and pro!eed to sterili&e and !ook the greens a!!ording to the dire!tions previously given" $f the ater bath is to be used, boil them in it for :,:H; to ; hours0 but if the pressure !ooker is to be employed for this purpose, !ook them at a >,pound pressure for ?C minutes or at a :C,pound pressure for =C minutes" 4RO2P ;,,PO% A-% RELATE% 3E4ETA/LE1 >B" The best results in !anning vegetables belonging to the se!ond group ill be derived hen those hi!h are fresh and tender are sele!ted" As has been mentioned, the sooner vegetables are !anned after they are taken from the garden, the better ill be the !anned produ!t" %ire!tions for pra!ti!ally all vegetables in!luded in this group are here given" ?C" A1PARA421",,1ele!t tender asparagus, and pro!eed ith the !anning no later than > hours after it has been taken from the garden" Remove the hard portions at the ends of the stems, and !ut the trimmed stems into pie!es the length of the +ars into hi!h they are to be pla!ed" $f preferred, ho ever, the asparagus may be !ut into small pie!es" #ash the !ut asparagus thoroughly in !old ater, and then sort out the uneven pie!es that ere !ut off in making the stems even in length" These may be !anned separately for soup" Lay the stems of asparagus in an orderly pile in a !olander or a ire basket, !over it, and pla!e it into a large vessel here it may be kept !ompletely !overed ith boiling ater for > minutes" Then !old,dip the asparagus (ui!kly, and pa!k it neatly into the +ars, keeping the tip ends up" Add : teaspoonful of salt to ea!h +arful and pour boiling ater into ea!h +ar until it is !ompletely full" Ad+ust the !overs and pro!eed to sterili&e and !ook the +ars of food" Cook for :,:H; to ; hours in the ater bath, or, in the pressure !ooker, !ook for ?C minutes at a pressure of > pounds or for =C minutes at a pressure of :C pounds" ?:" /R211EL1 1PRO2T1, CA//A4E, A-% CA2L$FLO#ER",,$n !anning /russels sprouts, !abbage, or !auliflo er, first prepare ea!h vegetable as if it

ere to be !ooked for the table" #hen thus made ready, blan!h it ith the aid of a s(uare of !heese!loth or a !olander in live steam, over boiling ater, for :C to :> minutes" Then !old,dip it and pa!k it tightly into the +ars" Add : teaspoonful of salt to ea!h +arful and fill ea!h +ar ith boiling ater" Pro!eed ne.t to sterili&e and !ook it a!!ording to the method sele!ted" /oil for BC minutes in the ater bath0 in the pressure !ooker, !ook for ?C minutes at a >,pound pressure or for =C minutes at a :C,pound pressure" ?;" E44PLA-T A-% 12**ER 152A18",,/oth eggplant and summer s(uash are !anned in the same ay, be!ause the !onsisten!y of these vegetables is mu!h alike" 1ele!t firm vegetables ith no de!ayed spots" /lan!h for < to A minutes in boiling ater0 !old,dip (ui!kly0 remove the skins0 !ut into pie!es of a si&e that ill fit into the +ars0 pa!k into the +ars0 and add : teaspoonful of salt to ea!h +arful" -e.t, ad+ust the +ar lids and pro!eed a!!ording to the dire!tions given for the method sele!ted" $n the ater bath, boil for :,:H; hours0 in the pressure !ooker, !ook for ?C minutes at a pressure of > pounds or for =C minutes at a pressure of :C pounds" Eggplant or summer s(uash so !anned may be rolled in egg and !rumbs and sauted or fried, the same as fresh vegetables of this kind" ?<" O7RA A-% 4REE- PEPPER1",,/oth okra and green peppers may also be !anned in the same ay" Prepare these vegetables for !anning by ashing fresh, tender pods of either vegetable thoroughly" /lan!h for > to :> minutes in boiling ater and !old,dip (ui!kly" Pa!k the pods into the +ars, add a teaspoonful of salt to ea!h +arful, and fill the +ars ith boiling ater" Ad+ust the lids and pro!eed a!!ording to dire!tions for the method sele!ted" $n the ater bath, boil for :,:H; to ; hours0 in the pressure !ooker, !ook for ?C minutes at a pressure of > pounds or for =C minutes at a pressure of :C pounds" ?=" 1TR$-4 /EA-1",,1tring beans of any variety should be !anned as soon as they are gathered" $f the beans to be !anned are not of the stringless variety, prepare them by stringing them, follo ing the dire!tions given in 3egetables, Part :" 1tringless beans should be sele!ted if possible, to avoid this part of the ork" Cut out any rusted portions, !ut ea!h end from the beans, and, if preferred, !ut the beans into in!h lengths" #hen thus prepared, blan!h them for :C to :> minutes in live steam, !old,dip (ui!kly, and pa!k tightly into the +ars" Add a teaspoonful of salt to ea!h +arful, fill the +ars ith boiling ater, ad+ust the lids, and !ook a!!ording to the method preferred" $n the ater bath, boil for :,:H; to ; hours0 in the pressure !ooker, !ook for ?C minutes at a pressure of > pounds or for =C minutes at a pressure of :C pounds" 4RO2P <,,ROOT A-% T2/ER 3E4ETA/LE1 ?>" Only the small, young, and tender vegetables in!luded in the third group lend themselves readily to !anning" As a rule, su!h vegetables are allo ed to mature, hen they !an be stored for inter use ithout !anning them" 8o ever, many house ives like to !an some of them for the variety they offer in the preparation and planning of meals" ??" /EET1",,For !anning, sele!t small, young beets" Prepare them by !utting off the tops, hi!h may be !ooked as greens or !anned separately, and all but about an in!h of the stems and an in!h of the roots" 1!rub the trimmed beets ell, and then blan!h them in boiling ater for > to :> minutes or until the skins may be easily s!raped off ith a knife" Plunge them (ui!kly into !old ater and dra them out

again" Then s!rape off the skins and remove the roots and stems" The roots and stems are left on during the blan!hing and !old,dipping to prevent them from bleeding, or losing !olor" #hen thus prepared, pa!k the beets into +ars, add : teaspoonful of salt to ea!h +arful, and fill the +ars ith boiling ater" Then ad+ust the +ar tops and pro!eed to sterili&e and !ook the +ars of beets a!!ording to the dire!tions for any preferred method" $n the ater bath, !ook them for :,:H; hours0 in the pressure !ooker, !ook them for : hour at a pressure of > pounds or for =C minutes at a pressure of :C pounds" ?@" CARROT1, PAR1-$P1, A-% T2R-$P1",,6oung parsnips and turnips are !anned in e.a!tly the same ay as young !arrots" Therefore, dire!tions for the !anning of !arrots ill suffi!e for all three of these vegetables" Prepare the !arrots for !anning by !utting off the tops and the roots and s!rubbing them ell" /lan!h them for :C to :> minutes in boiling ater, so that the skins may be easily removed, and !old,dip them" Then remove the skins by s!raping, pa!k the !arrots into the +ars, add : teaspoonful of salt to ea!h +arful, and fill the +ars ith boiling ater" Ad+ust the +ar tops ne.t, and pro!eed to sterili&e and !ook the +ars of !arrots a!!ording to the method sele!ted" $n the ater bath, !ook for :,:H; hours0 in the pressure !ooker, !ook for : hour at a pressure of > pounds or for =C minutes at a pressure of :C pounds" 4RO2P =,,1PEC$AL 3E4ETA/LE1 ?A" 3egetables of the fourth group, hi!h in!lude those hi!h !annot ell be !lassified in the other groups, lend themselves readily to !ombinations, su!h as su!!otash, that make for variety in food" As is true of the other vegetables, spe!ial vegetables must be fresh and sound if good results in !anning are e.pe!ted" ?B" L$*A A-% OT8ER 18ELLE% /EA-1",,For !anning, only tender beans, hether Lima or some other variety, should be !hosen" Prepare them for immediate !anning by shelling them,,that is, taking them from the pods,,blan!hing them for > to :C minutes in boiling ater, and then !old,dipping them (ui!kly" Pa!k the +ars to ithin :H; in!h of the top, add : teaspoonful of salt to ea!h +ar, and fill the +ars ith boiling ater" Ad+ust the !overs and pro!eed to sterili&e and !ook them" $n the ater bath, boil for ;,:H; to < hours0 in the pressure !ooker, !ook for :,:H; hours at a pressure of > pounds or for : hour at a pressure of :C pounds" @C" 4REE- COR-",,For !anning purposes, only !orn that is young and milky should be sele!ted" 4et it ready for !anning by husking it and removing the silk" Then blan!h it for < to > minutes in boiling ater and !old,dip it (ui!kly" Cut the kernels half ay do n to the !ob and s!rape out hat remains after !utting" For best results in this operation, hold the ear of !orn so that the butt end is up0 then !ut from the tip to ard the butt, but s!rape from the butt to ard the tip" -e.t, pa!k the +ars tightly ith the !orn, pressing it into them ith a ooden masher" 2nless t o persons !an ork together, ho ever, !ut only enough !orn for one +ar and fill and partly seal it before !utting more" As !orn s ells in the !ooking, fill ea!h +ar to ithin :H; in!h of the top" The milk in the !orn should fill all spa!es bet een the kernels, provided there are any, but if it does not, boiling ater may be poured in" Add : teaspoonful of salt to ea!h +arful of !orn and ad+ust the +ar lids" /oil for < hours in the ater bath0 but, if the pressure !ooker is to be used, !ook for :,:H; hours at a pressure of > pounds or for : hour at a pressure of :C pounds"

Corn on the !ob may be !anned in the same ay if desired, but as only three small ears !an be put into a (uart +ar, this ould seem to be a aste of spa!e and labor" $f !orn on the !ob is to be !anned, ;,(uart +ars ill prove more !onvenient than :,(uart +ars" @:" PEA1",,Peas for !anning should be ell formed and tender, and they should be !anned as soon as possible after !oming from the garden" Pro!eed by ashing the pods and shelling the peas" /lan!h the shelled peas for > to :C minutes in live steam, and !old,dip them (ui!kly" Pa!k the peas into the +ars, having them !ome to ithin :H; in!h from the top, add : teaspoonful of salt to ea!h +arful, and fill the +ars ith boiling ater" Then ad+ust the +ar lids and pro!eed a!!ording to dire!tions for the method sele!ted" $n the ater bath, boil for ; or < hours0 in the pressure !ooker, !ook for :,:H; hours at a pressure of > pounds or for : hour at a pressure of :C pounds" @;" P2*P7$- A-% 152A18",,The !anning of pumpkin and s(uash is advisable hen there is any possibility of their not keeping until they !an be used" Prepare either of these vegetables for !anning by first peeling it and !utting the edible part into in!h !ubes" /lan!h these !ubes for :C to :> minutes in live steam and !old,dip them (ui!kly" Pa!k the +ars as full as possible, and add : teaspoonful of salt to ea!h +ar, but no ater" After ad+usting the +ar lids, boil the +ars of food for :,:H; hours in the ater bath, or !ook them for : hour at a pressure of > pounds or for =C minutes at a pressure of :C pounds in the pressure !ooker" #hen finished, the +ars ill be found to be only about half full, but the !ontents ill keep perfe!tly" $f desired, pumpkin or s(uash may first be !ooked as if preparing it for use and then put into the +ars for pro!essing" @<" 12CCOTA18",,Of !ourse, su!!otash is not a vegetable, but the name of a food that results from !ombining !orn and beans" These vegetables may be !anned together to make for variety in the inter's food supply, or ea!h may be !anned separately and !ombined later" Clean the ears of !orn in the manner previously dire!ted0 then blan!h them for > minutes and !old,dip them" Also, remove green Lima beans from the pods, blan!h them for :C minutes, and !old,dip them" Then !ut and s!rape the !orn off the !obs and mi. it ith an e(ual (uantity of the beans" Pa!k the mi.ture into the +ars to ithin :H; in!h of the top, add a teaspoonful of salt to ea!h +arful, and fill the +ars ith boiling ater" Ad+ust the +ar tops and pro!eed a!!ording to the dire!tions for the pro!ess to be employed" $n the ater bath, boil for ; hours0 in the pressure !ooker, !ook for >C minutes at a pressure of > pounds or for <> minutes at a pressure of :C pounds" @=" TO*ATOE1",,As has been stated, tomatoes may be !anned su!!essfully by the open,kettle method" $f this method is to be employed, the first part of the preparation is e.a!tly the same as for the !old,pa!k method, e.!ept that the +ars, +ar tops, and +ar rubbers must be !arefully sterili&ed" For !anning, firm tomatoes should be sele!ted if possible, as they ill keep their shape better than those hi!h are very ripe" $f some are soft, they should be sorted out and !anned for soup making or made into !atsup" After ashing the tomatoes, pro!eed to blan!h them" The length of time re(uired for blan!hing depends entirely on the !ondition of the tomatoes" They should be blan!hed for : to < minutes, or +ust long enough to loosen the skin" After blan!hing, dip them (ui!kly into !old ater and remove the skins" These, it ill be found, may be removed easily and (ui!kly" Pa!k the tomatoes thus prepared tightly into +ars

and fill them ith boiling ater, boiling tomato +ui!e, or ste ed tomatoes" Add a teaspoonful of salt to ea!h +ar" Then ad+ust the +ar lids and pro!eed a!!ording to the dire!tions given for the method sele!ted" /oil for ;; minutes in the ater bath0 in the pressure !ooker, !ook for :> minutes at a pressure of > pounds or for :C minutes at a pressure of :C pounds" @>" TO*ATOE1 FOR 1O2P",,$f there are soft tomatoes at hand or if tomatoes are !anned by the open,kettle method, (uantities of tomato +ui!e ill be available" 1u!h material as this may be put through a sieve and boiled do n for inter use in the making of soups, bis(ues, et!" $t may be !anned simply by pouring the boiling +ui!e into sterili&ed +ars and sealing them immediately" @?" TO*ATOE1 A-% COR-",,An e.!ellent food !ombination results from !ombining ste ed tomatoes ith !orn" 1u!h a !ombination may be !anned safely by either the open,kettle or the !old,pa!k method" The a!id of the tomatoes helps to keep the !orn, but the !ombination re(uires longer !ooking than +ust plain tomatoes" Prepare ea!h vegetable as for !anning separately, but, if desired, !ut the tomatoes into pie!es" *i. the t o foods in any desirable proportion and, for the !old,pa!k !anning method, put the food into the +ars" Add : teaspoonful of salt to ea!h +arful, but no ater" Then ad+ust the +ar lids, and pro!eed to sterili&e and !ook the +ars of food" $n the ater bath, !ook them :,:H; hours0 in the pressure !ooker, !ook them for >C minutes at a pressure of > pounds or for <> minutes at a pressure of :C pounds" %$RECT$O-1 FOR CA--$-4 FR2$T1 @@" The !hief differen!e bet een the !anning of fruits and the !anning of vegetables is that sugar in the form of sirup, instead of salt ater, is used for the li(uid" Fruits may be !anned ithout sugar if desired, but nothing is gained by so doing, for sugar ill have to be added later" /e!ause of the sugar used in !anning and the a!id !ontained in the fruit, !anned fruit has better keeping (ualities than !anned vegetables" $n fa!t, it is mu!h more likely to keep ell even though it does not re!eive su!h !areful attention as vegetables" $t is for this reason that !anned fruit does not re(uire so mu!h time for sterili&ation as vegetables do" 1till it should not be inferred that !are is not ne!essary in the !anning of fruits" $ndeed, the more !are that is taken, the better are the results likely to be" @A" 1$R2P1 FOR CA--$-4",,/efore the !anning of fruits !an be undertaken, it is ne!essary to possess a kno ledge of the sirups that are needed" 1u!h sirups !onsist simply of sugar dissolved in boiling ater" The (uantity of sugar and ater re(uired for a sirup depends on the a!idity of the fruit and the purpose for hi!h it is to be used" Plain !anned fruits that are to be used for sau!es, et!" re(uire less sugar proportionately than those hi!h are preserved, and fruit !anned for pie making may have less than either" Thus, fruits of the same kind may be !anned ith sirups of different proportions" To a great e.tent, the (uantity of sugar to use ith fruit may be regulated by the taste, but it ill be readily seen that su!h fruits as sour !herries and plums ill re(uire more sugar to make them palatable than pears and blueberries" $t ill be ell to note, though, that the sugar does not penetrate the fruit unless the t o are !ooked together" @B" $n order to make sirup for !anning, pla!e the desired (uantities of sugar and ater in a kettle and pro!eed to heat them" 1tir the li(uid hile it is heating, in order to assist in dissolving the sugar" #hen it

has begun to boil rapidly, remove the sirup from the fire and use it at on!e" %o not !ontinue boiling" $n preparing su!h sirups, it ill be ell to note that the greater the proportion of sugar to ater or the longer the sugar and ater are allo ed to boil, the denser, or heavier, ill the sirup be!ome" $t is this density of sirup that regulates its use for the different kinds of fruit and determines its nature" Thus, a sirup in hi!h the proportion of sugar to ater is so large as to make the sirup thi!k is kno n as a heavy sirup0 one in hi!h the proportion of ater to sugar is so large as to make the sirup thin is !alled a light sirup0 and one in hi!h the proportion of sugar and ater is su!h as to produ!e a sirup that is neither thi!k nor thin, but stands bet een the t o e.tremes, is !alled a medium sirup" TA/LE $ 1$R2P1 FOR CA--$-4 FR2$T1 Proportions %egrees ,,,,,,,,,,,, #ith 1irup 1ugar #ater 8ydro, -o" Cups Cups meter 2ses ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, : ; = ;A Open,kettle !anning, or pie fruit !anned by any method" ; < ; ; < ; <C =C Open,kettle !anning, or pie fruit !anned by any method" Open,kettle !anning, or s eet fruits !anned by !old,pa!k methods" 1 eet fruits !anned by !old,pa!k methods" 1our fruits !anned by !old,pa!k methods"

= > ?

; ; ;

:,:H; : :H;

=A >= ?A

3ery ri!h fruits !anned by !old,pa!k methods0 preserves !anned by open,kettle method" ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, AC" The density of sirup is also affe!ted by the amount and rapidity of evaporation that takes pla!e in boiling, and these, in turn, depend on the amount of surfa!e that is e.posed" For instan!e, if a sirup is !ooked in a large, flat kettle, the evaporation ill be greater and more rapid than if it is !ooked in a small, deep vessel" Atmospheri! pressure affe!ts the rapidity of evaporation, too" $n a high altitude, evaporation takes pla!e more slo ly than at sea level, be!ause the boiling point is lo er" Thus, in the making of sirups for !anning, the first point to be determined is hether the sirup desired should be light, medium, or heavy, and in its preparation the points mentioned must re!eive !onsideration" A:" For determining the density of sirup, a sirup gauge, or hydrometer, ill be found useful" This devi!e !onsists of a graduated glass tube atta!hed to a bulb that is eighted ith mer!ury" The

graduations, or marks, on the tube, or top part, of the hydrometer serve to indi!ate the per!entage of solid matter dissolved in a solution and register from to >C degrees" To use su!h a gauge, partly fill a glass !ylinder,,an ordinary drinking glass ill do,, ith the sirup and pla!e the hydrometer in it" The greater the amount of solid matter dissolved in the sirup, the higher ill be hydrometer float" Then read the number of degrees registered by observing the mark that is level ith the surfa!e of the sirup" The number of degrees that the hydrometer should register for sirups of different densities,,that is, for sirups !onsisting of different proportions of sugar and ater,,are given in Table $" This table, in addition, gives the uses that should be made of su!h sirups, and ea!h one is numbered so that it may be referred to readily later in the re!ipes for !anning fruits" A;" CLA11$F$CAT$O- OF FR2$T1",,For the sake of !onvenien!e in !anning, fruits, too, are here divided into groups" These groups, three in number, together ith the fruits in!luded in ea!h, areI :" 1oft Fruits, hi!h are subdivided into three kinds, namely, s eet, sour, and very sour" The s eet soft fruits in!lude bla!kberries, blueberries or hu!kleberries, s eet !herries, elderberries, ripe gooseberries, mulberries, and bla!k and red raspberries0 the sour soft fruits, apri!ots, !urrants, grapes, pea!hes, and stra berries0 and the very sour soft fruits, sour !herries, !ranberries, green gooseberries, plums, and rhubarb" ;" 8ard Fruits, hi!h in!lude apples, (uin!es, and pears"

<" 1pe!ial Fruits, hi!h in!lude ripe figs, kum(uats, lo(uats, ne!tarines, persimmons, and pineapples" The advantage of this !lassifi!ation, as in the !ase of the vegetable !lassifi!ation, is that, as a rule, all fruits belonging to a group or a subdivision of a group may be !anned in the same ay and ith sirup of pra!ti!ally the same density" A<" CA--$-4 *ET8O%1 FOR FR2$T1",,The !anning of fruits may be done by the several methods previously dis!ussed, but the Cold,pa!k and open,kettle methods seem to meet ith most favor" On a!!ount of the sirup used in !anning fruit and the a!id in the fruit, the open,kettle method is usually fairly su!!essful, hereas, in the !anning of vegetables, ith the e.!eption of tomatoes, it is not so reliable" The house ife, by e.periment, !an determine hi!h method ill suit her needs best, but by no means should methods be mi.ed" $f a !ertain method is de!ided on, it should be adhered to in every detail and !arried through ithout any substitution" For all methods, as has been mentioned, the fruit should be sele!ted hen it is fresh and in good !ondition, as su!h fruit has less !han!e to spoil than fruit that is overripe or has de!ayed spots" After it is graded for si&e and !ondition, the fruit should be ashed, stemmed, hulled, seeded, peeled, or halved, (uartered, or sli!ed, depending on the kind" Then the ork may be pro!eeded ith a!!ording to the !anning method that is to be follo ed" A=" $f fruits are to be !anned by the open,kettle method, !ertain pre!autions must be observed in order to insure su!!ess" The sterili&ation of the produ!t !annot be perfe!t in this method no matter ho !arefully the !anning is done0 and this means that the sugar and the fruit a!ids must be greatly relied on to assist in preservation" 1till, the +ars, +ar !overs, +ar rubbers, and any utensils used for filling the

+ars must be sterili&ed and kept in boiling ater until the fruit is ready to be !anned" Another thing to guard against is the dis!oloring of the fruit" Any fruit that is likely to be!ome dis!olored after it is prepared for !anning should be kept in salt ater until it is ready to be !ooked" A solution !onsisting of : teaspoonful of salt to ea!h (uart of ater ill ans er for this purpose" After the fruit has been prepared and hile the !ontainers, et!" are being sterili&ed, it is ne!essary to prepare the sirup that is to be used" For the s eet fruits of 4roup :, -o" : or ; sirup should be made0 for the sour fruits of this group, -o" ; or < sirup0 and for the very sour fruits, -o" = or > sirup" The hard fruits may be !anned by this method ith -o" :, ;, or < sirup, hile the spe!ial fruits re(uire -o" = or > sirup" $f the fruit is to be !anned for pie, it ill be advisable to use thin sirup and then use more s eetening hen pies are made" #hen the sirup is made by mi.ing the sugar and ater and bringing it to a boil, the prepared fruit should be dropped into it and !ooked" The fruit should be !ooked in the sirup until it may be easily pier!ed ith a fork or until it is soft" /erries have to be !ooked only a fe minutes, hile the hard fruits may re(uire from :C to :> minutes" The +ars should be pla!ed upright in a pan of hot ater hile the boiling fruit from the kettle is poured into them, and as ea!h +ar is filled the rubber should be put in pla!e and the !over ad+usted and se!ured" $t is important to !lose one +ar before filling another, be!ause the longer a +ar remains open the more ba!teria ill be permitted to enter" Even by orking as rapidly as possible and taking the greatest pre!aution, a !ertain number of ba!teria are bound to enter in this method of !anning" After the +ars are filled and sealed, they should be pla!ed upside do n or on the side to !ool and test for leaks" A>" $f the !old,pa!k method is employed in !anning fruit, it is possible to obtain a sterili&ed produ!t that is dependent for preservation on neither the sirup used nor the a!id of the fruit" $n this method, the +ars, +ar tops, !overs, and utensils for handling the fruit do not have to be sterili&ed beforehand" They may simply be ashed !lean and kept hot in !lean ater until they are needed" After the fruits are prepared, some are blan!hed or s!alded and !old,dipped, hile others are not" They are then pa!ked into +ars and boiling sirup is poured over them" Then the rubbers are ad+usted, the !overs pla!ed on, but not made tight, and the +ars are pla!ed under ater in the ater bath or on the ra!ks in the pressure !ooker, hi!h should !ontain a small amount of ater, as has been e.plained" After !ooking the re(uired length of time, the +ars of fruit are removed from the !ooking utensil, sealed, and allo ed to !ool" The sirup used in the !old,pa!k !anning method may be heavier in ea!h !ase than that mentioned for the open,kettle method, be!ause there is no evaporation, as is the !ase here fruits are boiled in the sirup before they are pla!ed in the !ans, but less ill be re(uired if the pa!king is ell done" 4RO2P :,,1OFT FR2$T1 A?" 1#EET 1OFT FR2$T1",,The s eet fruits in!luded in 4roup : ,,bla!kberries, hu!kleberries, elderberries, ripe gooseberries, mulberries, raspberries, and s eet !herries,may be !anned in e.a!tly the same ay, so that the same general dire!tions ill apply to all" Prepare the different kinds of berries, hi!h should be as fresh as possible, by looking them over !arefully and removing the poor ones, and then ashing them" To ash them, pour them into a !olander and dip it up and

do n in a large pan of !lean, !old ater" The less handling su!h fruits re!eive, the more perfe!t ill they remain for !anning" Prepare s eet !herries, hi!h should be pro!ured ith the stems on if possible, by first ashing them and then stemming them" They may be pitted, or seeded, or they may be left hole, depending on personal preferen!e" Cherries that are not pitted ill keep their shape and have a good appearan!e, but they are not so !onvenient for eating as those hi!h have been pitted" A@" After the fruit has been prepared in the manner +ust e.plained, pa!k it !losely into the hot, !lean +ars, using a spoon for this purpose and turning ea!h +ar as the fruit is poured into it" Press the berries or the !herries do n !arefully, so that ; (uarts of them ill fill a :,(uart +ar" Then pro!eed to make the sirup" As these fruits are the s eetest, they re(uire less sugar than any other" $f su!h fruit after it is !anned is to be used for pie making, sirup -o" : or ; ill be suitable, but if it is to be used for sau!e, -o" < sirup may be used" #hen the mi.ed sugar and ater is boiling rapidly, pour it over the fruit pa!ked into the +ars" Then pla!e the rubbers, ad+ust the +ar tops, and pro!eed to sterili&e and !ook the !ans of fruit" /oil these in the ater bath for :> minutes, or !ook them in the pressure !ooker for A minutes at a pressure of > pounds or for = minutes at a pressure of :C pounds" AA" 1O2R 1OFT FR2$T1",,Of the sour fruits, 1TRA#/ERR$E1, 4RAPE1, and C2RRA-T1 re(uire about the same (uantity of sugar, that !ontained in sirup -o" <, =, or > usually being suffi!ient" Other ise, the !anning pro!ess, in!luding the length of time for pro!essing, does not differ materially from that +ust given for s eet soft fruits" $n the !ase of stra berries, those hi!h are of medium si&e and rather dark in !olor are best for !anning0 in fa!t, very large, light,!olored stra berries ill shrink more than any other kind" The berries are ashed in the same ay as other berries, but they should not be allo ed to stand in ater for any length of time, be!ause this ill tend to make them soft and mushy" 1tra berries must be stemmed after they are ashed, and for this purpose a stra berry huller should be utili&ed" 1u!h a devi!e, hi!h is sho n in Fig" :, permits the stems to be removed ithout !rushing the berries and soiling the fingers" $n preparing !urrants for !anning, the pro!edure is the same as for the fruits already mentioned0 and the same thing is true of grapes that are not to be seeded" $f the seeds are to be removed, ho ever, the pro!edure up to getting the !ans of fruit ready for pro!essing is different, as is here pointed out" After ashing the grapes, s(uee&e the pulp from the skins and then !ook it in a kettle for a suffi!ient length of time to make it soft" Remove the seeds by for!ing the pulp through a sieve" Then add as mu!h sugar as ould be used for making the re(uired sirup, and !ook until the sugar is dissolved" #ith this done, add the s eetened, seedless pulp to the grape skins and fill the +ars ith this mi.ture" Then !ontinue the !anning pro!ess as for the other fruits of this group" AB" The pro!edure in !anning APR$COT1 and PEAC8E1, the other t o sour soft fruits, differs slightly from that re(uired for stra berries, grapes, and !urrants" 1o that the skins of both of these fruits may be easily removed, they must be s!alded, hi!h is an operation that !orresponds to blan!hing in vegetable !anning" For !anning purposes, only firm, fresh apri!ots and pea!hes that are not overripe should be sele!ted" Also, in the !ase of pea!hes, !are should be taken to see that they are of the freestone variety, as su!h

pea!hes may be split easily" Clingstone pea!hes should not be !hosen unless the fruit is to be !anned hole or unless an implement for removing the seeds, or stones like that sho n in Fig" ;, is at hand" Pro!eed ith the !anning of either apri!ots or pea!hes by first s!alding them" To do this, put the fruit in boiling ater for : to < minutes, depending on its ripeness" -e.t, !old,dip it (ui!kly, remove the skins, and, if desired, !ut ea!h one in half and remove the seed, or stone" #hen thus prepared, pa!k the fruit into hot +ars as tightly as possible, pour sirup -o" <, =, or > over them, filling ea!h +ar, ad+ust the rubber and +ar top, and pro!eed as dire!ted for the !old,pa!k method" $n the ater bath, boil the !ans of fruit for :> minutes0 in the pressure !ooker, !ook them for :C minutes at a >,pound pressure or for ? minutes at a :C,pound pressure" BC" 3ER6 1O2R 1OFT FR2$T1",,1ome of the fruits of the third subdivision of 4roup :, namely, 1O2R C8ERR$E1, CRA-/ERR$E1, and 4REE- 4OO1E/ERR$E1, may be prepared and !anned in the same ay as those in!luded in the first subdivision" The !herries may be left hole or they may be seeded, as preferred, and all the fruit must, of !ourse, be fresh" For these very sour fruits, sirups -os" =, >, and ? are re(uired, and the pro!essing time is :> minutes in the ater bath and :C minutes at a >,pound pressure or > minutes at a :C,pound pressure in the pressure !ooker" B:" PL2*1 for !anning should be fresh and firm, but not overripe" This fruit may be !anned ith the skins on, but some varieties permit the skins to be removed after s!alding, and this may be done if desired" Prepare the plums for !anning by ashing them, and, if the skins are to be left on, by pier!ing ea!h one in several pla!es ith a fork to prevent the skins from !ra!king" Then s!ald the plums for about :,:H; minutes, !old,dip them (ui!kly, and pa!k them !losely into the hot +ars" Pour sirup -o" =, >, or ? over the fruit in the +ars, using sirup -o" ? if they are very sour, ad+ust the rubbers and the !overs, and pro!eed a!!ording to the !anning method sele!ted" $n the ater bath, !ook for :> minutes0 in the pressure !ooker, !ook for :C minutes at a pressure of > pounds or for ? minutes at a pressure of :C pounds" B;" R82/AR/ for !anning should be sele!ted hen it is most tender" The variety having red stems is the most attra!tive after it is !anned" Only the heavy stems, hi!h should be !ut from the leaves, may be !anned" Cut these stems into in!h lengths, blan!h them : to < minutes in boiling ater, and !old,dip them (ui!kly" Then pa!k these pie!es into the +ars" $f the rhubarb is being !anned for sau!e, fill ea!h +ar ith sirup -o" > or ?0 if it is being !anned for pie, use sirup -o" :, ;, or <" -e.t, ad+ust the rubbers and !overs and pro!eed ith the pro!essing" $n the ater bath, !ook for :> minutes0 in the pressure !ooker, !ook for :C minutes at a >,pound pressure or for ? minutes at a :C,pound pressure" 4RO2P ;,,8AR% FR2$T1 B<" APPLE1",,The !anning of apples should be done hen there is a large supply of summer apples that !annot be stored for inter use or used at on!e" Canning is also a good means of utili&ing indfall apples" This fruit may be !anned in (uarters for sau!e, in sli!es for pie, or in any other desirable shape or !ondition" After apples for !anning are sele!ted, ash them, s!ald, or blan!h, them for : to > minutes in boiling ater, and !old,dip them (ui!kly" -e.t, peel and !ore them, and !ut ea!h one into pie!es of any desirable si&e" As these pie!es are !ut, drop them into salt ater,,: teaspoonful of

salt to ea!h (uart of ater,,to prevent them from dis!oloring" Then pa!k the fruit into the +ars and fill the +ars ith boiling sirup" $f the apples are intended for pie, use sirup -o" :, ;, or <0 if they are for sau!e, use sirup -o" <, =, or >" #hen the +ars are filled, ad+ust the rubbers and !overs and pro!eed ith the pro!essing" $f the pie!es are large, !ook them in the ater bath for ;C minutes0 if they are medium in si&e, !ook them for :> minutes0 and if they are in the form of sli!es, !ook them for :C minutes" $f they are to be pro!essed in the pressure !ooker, !ook them for A to :; minutes at a pressure of > pounds or for ? to A minutes at a pressure of :C pounds" $f the apples to be !anned are first baked or made into a sau!e, simply pa!k them into +ars and pro!ess them for a fe minutes" B=" 52$-CE1",,5uin!es may be !anned alone, but they may be !ombined ith apples to good advantage" $f !anned alone, they may re(uire a heavier sirup than if apples are used ith them" Prepare the (uin!es in the same ay as apples" $f apples are to be !anned ith them, !ut the pie!es of apples t i!e the si&e of the pie!es of (uin!es" This should be done be!ause more time is re(uired for !ooking the (uin!es soft" After pa!king the +ars and pouring in the sirup, pro!eed ith the pro!essing" $f (uin!es alone are in the +ars, !ook them in the ater bath for <C minutes0 but if (uin!es and apples are !ombined, !ook them for ;C minutes" $n the pressure !ooker, !ook the +ars of fruit for :; to :> minutes at a >,pound pressure or for :C to :; minutes at a :C,pound pressure" B>" PEAR1",,Pears for !anning should be firm, but not hard" After sorting and ashing them, blan!h them for : to < minutes and !old,dip them (ui!kly" Then pare, halve, and !ore them" Pa!k them immediately into the +ars and pour sirup -o" < or = over them" -e.t, ad+ust the rubbers and !overs and pro!eed ith the pro!essing" $n the ater bath, !ook them for ;C minutes0 in the pressure !ooker, !ook them for A minutes at a >,pound pressure or ? minutes at a :C,pound pressure" 4RO2P <,,1PEC$AL FR2$T1 B?" F$41",,Although figs are not a !ommon fruit, there are parts of this !ountry, parti!ularly on the estern !oast, in hi!h they are abundant" For !anning, ripe figs should be sele!ted" To prepare them, blan!h them for ; minutes in boiling ater and !old,dip them" Then pa!k them into the +ars and fill the +ars by pouring sirup -o" =, >, or ? over the figs" Pro!eed ith the remainder of the pro!ess as in !anning pea!hes" B@" 72*52AT1 A-% LO52AT1",,7um(uats and lo(uats are small a!id fruits resembling oranges in !olor and plums in si&e and shape" 1u!h fruits are not very !ommon, but they may be obtained in some markets" To !an either of these fruits, ash them, blan!h for > minutes, !old,dip, pa!k into +ars, and fill the +ars ith sirup -o" > or ?" $n the ater bath, !ook them for :> minutes" $n the pressure !ooker, !ook them for :C minutes at a >,pound pressure or for > minutes at a :C,pound pressure" BA" -ECTAR$-E1",,-e!tarines are a smooth,skinned variety of pea!h" Ripe ne!tarines may be !anned in the same ay as pea!hes, but they do not re(uire so mu!h sugar, sirup -o" ; or < usually being about right" BB" PER1$**O-1",,Persimmons are a seedy, plum,like fruit !ommon to the southern and south estern parts of the 2nited 1tates" This fruit is very astringent hen unripe, but is s eet and deli!ious hen ripe or tou!hed by frost" #ell,frosted persimmons should be sele!ted for !anning" /lan!h

them so that the skin may be removed easily and !old,dip them (ui!kly" Then peel them and pa!k them into hot +ars" Fill the +ars ith sirup -o" ? and pro!ess them in the same ay as pea!hes" :CC" P$-EAPPLE1",,Pineapples are better kno n than any of the other spe!ial fruits" For !anning, those ripe enough to permit the !enter leaves to pull out easily should be sele!ted0 also, they should be free from soft or rotten spots, hi!h are most likely to appear first near the bottom" Pineapples are graded in si&e by the number that may be pa!ked in a !ase" These si&es are ;=, <C, <?, and =;, si&e ;= being the largest and si&e =; the smallest" 1i&es <C and <? are best for !anning" $n !anning pineapples, first pla!e ea!h in boiling ater for :C minutes and dip it (ui!kly into !old ater" Then prepare it for the !ans" This may be done by removing the peeling ith a sharp knife, digging out the eyes, and then sli!ing or di!ing0 by sli!ing first and then peeling and taking out the eyes0 or by peeling, taking out the eyes, and then shredding it ith the aid of a fork" #hen it is prepared, pa!k the fruit into the +ars, fill ea!h +ar ith sirup -o" = or >, ad+ust the rubbers and !overs, and pro!eed to pro!ess it" $n the ater bath, !ook for <C minutes0 in the pressure !ooker, !ook for :; minutes at a pressure of > pounds or for :C minutes at a pressure of :C pounds" CA--$-4 *EAT A-% F$18 :C:" /oth fish and meat, in!luding that from fo l and game, may be !anned at times that seem !onvenient and then used hen an emergen!y arises or at a time hen the same food ill !ost more to prepare" Fo l, game, and fish may be !anned to spe!ial advantage during the season hen ea!h is plentiful" The best pro!ess for !anning su!h foods is the one,period !old,pa!k method" :C;" *EAT",,$n !anning meat, hether from domesti! animals, fo l, or game, first !ut it into pie!es of a si&e that ould be suitable for serving at the table" The meat may be left ra or it may be prepared by any desirable !ooking pro!ess, su!h as frying, fri!asseeing, brai&ing, et!" Careful attention must be given to the dra ing of fo l that is to be !anned, be!ause the entire alimentary tra!t should be removed ithout being broken" The giblets should not be !anned ith the rest of the meat, as they ill not keep so ell" #hether the meat is to be !anned ra or !ooked, pa!k the +ars as tightly as possible" $f the meat is ra , add : teaspoonful of salt to ea!h (uart of food and fill the +ars three,fourths full ith boiling ater" $n !ase the +ar is filled to the top, fat ill rise and in+ure the rubber" $f the meat is !ooked, add any li(uid that may have resulted from the !ooking, as ell as boiling ater, provided more li(uid is needed" Then, as in !anning vegetables and fruit, ad+ust the rubbers and !overs and pro!eed ith the pro!essing" $n the !ase of ra meat, sterili&e for < hours in the ater bath, or for :,:H; hours at a :C,pound pressure in the pressure !ooker" $n the !ase of !ooked meat, sterili&e for :,:H; hours in the ater bath, or for <C minutes at a :C,pound pressure in the pressure !ooker" :C<" F$18",,To prepare fish for !anning, first !lean it by s!aling it and removing the entrails" #rap the !leaned fish in !heese!loth and steam for :> minutes" After steaming, remove the bones, hi!h ill !ome out easily, and !ut the fish into pie!es" Pa!k the pie!es into the +ars, and to ea!h (uart of the food add : teaspoonful of salt" -e.t, fill ea!h +ar three,fourths full ith boiling ater and !ontinue ith the !anning in the manner dire!ted for meat"

1TOR$-4 A-% 1ER3$-4 CA--E% FOO%1 :C=" After +ars of !anned food have been !ooled and tested for leaks, !arefully iped ith a damp !loth, and then rapped and labeled, they are ready to be pla!ed in storage" 1u!h food should be stored in an orderly manner on shelves that may be !overed to keep off dust, or in a large !upboard provided ith doors that may be !losed" The temperature of the room in hi!h the !anned foods are kept is of no great importan!e, but, in homes provided ith !ellars, the !ellar is the logi!al pla!e in hi!h to store them" Canned foods, no matter ho ell the !anning may have been done, undergo gradual deterioration" Therefore, those kept for more than a year, ill not be so good as those used during the first year after !anning" $f !anned foods from a previous year are at hand hen ne !ans are ready to be stored, the old ones should be pla!ed to the front of the shelves and the ne ones to the ba!k, so that the old ones ill be used up first" :C>" Canned foods take the pla!e of ra foods, and hether they should be !ooked or not depends on the kind" $n the !ase of vegetables, most of them may be made ready to serve simply by heating them, although they may be used in the preparation of many dishes, as is evident from the re!ipes throughout the lessons" $n the !ase of fruits, some may be served +ust as they !ome from the !an0 ho ever, there are many ays of using !anned fruits in the making of desserts, as is pointed out in Fruit and Fruit %esserts" $n the !ase of meats and fish, the food, if !ooked before !anning, may be prepared for serving simply by heating it0 hereas, if it is !anned ra , some !ookery method for meat ill have to be applied" #hen foods are boiled, one reason for a !hange in taste is that o.ygen is driven off by the boiling" Therefore, to improve the taste of !anned foods that are to be served ithout any further preparation, it is advisable, hen a +ar is opened, to pour the !ontents into an open dish and thus e.pose it to the air" $n opening +ars of !anned either the top of the +ar ill !ome off easily if a bet een the !over and +ar a knife to loosen a metal ater poured over the +ar 1COR$-4 CA--E% FOO%1 :C?" $n order that the house ife may +udge the (uality of her o n !anned produ!ts a!!ording to standards that have been set by !anning authorities, a s!ore !ard, together ith an e.planation of the terms and the pro!edure, is here given" The beginner in !anning ill do ell to s!ore her o n foods, so that any fault that may be found !an be !orre!ted hen similar foods are !anned at another time" $n fa!t, the !hief purpose of s!oring any produ!t is to learn of faults that may be !orre!ted" The s!oring should be done as impartially as if a disinterested person ere doing it, and if the !ause of any trouble is not readily apparent, pains should be taken to find it out" 1CORE CAR% 4eneral appearan!e PER CE-T" :C fruit, !are must be taken not to !ra!k or ni!k or its !over" The !over of any kind of +ar little air is admitted" $nsert a knife blade rubber of a glass,!overed +ar, but do not use top, as it may bend the edge in pla!es" 8ot ill assist in opening it"

*ethod of sealing Proportion of food to li(uid Flavor Te.ture of food Color Total

:C :C <> ;C :> ,,, :CC

:C@" As a rule, s!oring, or +udging, is done at the time the !anned food is to be opened and used" The general appearan!e is +udged before the +ar is opened" $f a +ar of food is ell and symmetri!ally pa!ked and has !lear li(uid and a good !olor, it should re!eive a perfe!t s!ore of :C" The method of sealing must also be +udged before the !an is opened" A properly filled +ar ith the rubber and !over in good !ondition and tightly sealed should re!eive a perfe!t s!ore of :C" The proportion of food to li(uid should s!ore :C" The +ars should be as full of un!rushed food as possible, and the li(uid that has been added should fill all !revi!es to the very edge of the +ar" The flavor is +udged after the !an is opened, and if it is perfe!t, it is entitled to a s!ore of <>" The flavor of !anned fruit is in+ured by any kind of spoiling, su!h as molding, fermentation, et!" Fruits !anned in good !ondition should retain the !hara!teristi! flavor of the fresh fruits0 also, they should !ontain suffi!ient sugar to be agreeably s eet, but no more" Canned vegetables should retain their !hara!teristi! flavors, ith no sour, musty, nor disagreeable taste, and be slightly salty" Canned meats and fish should also possess their !hara!teristi! flavors" The te.ture of food is The !anned food should ere put into the !an" vegetables do not have un!ooked foods" entitled to a s!ore of ;C if it is perfe!t" be hole0 that is, in the original pie!es as they 2nderripe fruit or insuffi!iently !ooked fruit or the proper te.ture0 neither do overripe or

The !olor of !anned food merits a s!ore of :> if it is right" Fruits and vegetables should have retained their natural !olor" Fading after !anning may be prevented by rapping the !ans, as has been e.plained" 9 %R6$-4 PR$-C$PLE1 OF %R6$-4 :CA" %R6$-4 !onsists in removing the moisture !ontained in foods by evaporation and thus rendering them less sus!eptible to the atta!ks of undesirable ba!teria" %ried foods, as foods so treated are !alled, ill not repla!e fresh or !anned foods" 8o ever, they are valuable in many !ases and possess some advantages over su!h foods" For e.ample, the eight of dried foods is very greatly redu!ed, the storage spa!e re(uired by them is mu!h less, and they are easy to keep ithout 9 9 9 9

spoiling and easy to transport" Like ise, the !ontainers for su!h foods are less !ostly than those re(uired for !anned foods and they are easily pro!ured, sin!e paper bo.es or paper bags are satisfa!tory" $n fa!t, the house ife, by taking !are of the bags and bo.es that !ome into the home, !an easily provide all the !ontainers she ill possibly need at pra!ti!ally no !ost" :CB" The ater in food that is to be dried may be evaporated by applying heat, by bringing the food in !onta!t ith moving air, or by sub+e!ting it to a !ombination of both of these methods" The heat for drying may be obtained from the sun, as in the sun,drying method, or from the stove, as in the stove,drying method, hile moving air for evaporating moisture may be obtained from an ele!tri! fan, as in the ele!tri!,fan drying method" $n the appli!ation of any of these drying methods, ho ever, it is important to note that the more surfa!e of food there is e.posed, the more (ui!kly ill evaporation take pla!e" %rying should therefore be done on devi!es !onstru!ted in su!h a ay that air may pass up through food, as ell as a!ross its surfa!e" $n drying foods, the ra!ks should be turned fre(uently, so that all parts ill be e.posed e(ually to the heat or the !urrents of air" Also, the food must be turned over often, in order that all parts ill dry evenly" ::C" Any fruit or vegetable may be dried if the method is properly applied, but there is usually more or less !hange in both the flavor and the !olor of the dried food" The more rapidly the drying !an be done, the more natural ill the !olor and flavor remain0 hereas, the longer the pro!ess is !ontinued, the greater ill be this !hange" Foods should be dried hen they are in su!h (uantity that they !annot be used to advantage in the ra state, hen there is no market for them, hen the o ner !annot afford to give them a ay, and hen home !anning !eases to be pra!ti!al and profitable" $n other ords, if it is not pra!ti!al to save foods in another ay, they should be dried" %R6$-4 *ET8O%1 :::" %E3$CE1 FOR %R6$-4",,*any manufa!tured devi!es may be had for the drying of foods" 1ome are made so that they may be pla!ed on top of a stove" This devi!e is in the form of a metal bo." $t has a tray for holding the food to be dried, and underneath this is a spa!e for holding ater" #ater is poured into this spa!e through a funnel in one !orner, and heat for drying is supplied by heating the ater" Other devi!es are made so that they may be suspended over a stove, put into a stove oven, or used out of doors" 1till others have a heating devi!e pla!ed inside of them" $t is possible, ho ever, to make drying devi!es in the home that ill ans er the purpose +ust as ell as the devi!es that may be bought" As has been stated, drying devi!es should be so made that the air may pass up through the food and a!ross its surfa!e" A pan, a platter, or a solid board, as ill be readily seen, is not so good for drying as a ooden frame of !onvenient si&e that has small slats or fine, rustless, ire netting, or s!reening, atta!hed to the bottom" 1u!h a devi!e may be !overed ith !heese!loth to keep out dirt" $f it is to be used in the oven or set in the sun, a nail driven part ay into ea!h !orner ill provide feet and thus keep it from resting on the oven floor or any other flat surfa!e"

For suspending food that is to be dried over a stove, a ra!k may be easily made in the home" $t !onsists of three trays fastened together" These trays are suspended by four strings tied to another string that runs over small pulleys" The pulleys are atta!hed to a ooden bra!e that is se!ured to the kit!hen all" The pulleys and string permit the ra!k to be raised or lo ered, so that the food may be easily put into and taken out of the trays" ::;" 12-,%R6$-4 *ET8O%",,$f food is to be dried in the sun, spread it in a single layer on ea!h tray, !over the trays so that no dirt ill fall into them, and set them out of doors so that the sun's rays ill strike them" 4lass !overs ill help to in!rease the heat from the sun" As the sun !hanges, !hange the position of the trays or turn them" Food that is being dried outdoors should be brought into the house hen the sun goes do n and put out again the follo ing morning" This pro!edure should be kept up until the food is so dry as to be leathery0 that is, in a !ondition that ill permit of bending ithout !ra!king" ::<" 1TO3E,%R6$-4 *ET8O%",,$f food is to be dried by the stove,drying method, it may be pla!ed in the oven, on top of the stove, or suspended above the stove" ::=" $f the oven is to be used, a devi!e that fits the oven should be employed" 1pread the food on the trays in single layers, and put the devi!e into the oven" The temperature of the oven demands attention in this method" Only a very moderate heat may be applied at first, ::C degrees Fahrenheit being !onsidered the ideal temperature for beginning" As it is diffi!ult to hold an oven at su!h a lo temperature if a fire is burning, the oven door should be left open to admit air" The temperature of the oven of a !oal stove in hi!h the fire is banked or is being allo ed to go out is usually ideal for drying foods" $f desired, the heat of an oven may be gradually in!reased to about :AC degrees as the food dries0 but the appli!ation of greater heat is liable to s!or!h the food and in+ure its flavor" The food must be turned often to permit it to dry evenly" ::>" $f food is to be dried on top of the stove a devi!e may be improvised by pla!ing a metal tray over a large flat vessel of ater" Pla!e the food to be dried in a single layer on the tray over the ater" Let the ater boil and keep it boiling, and turn the food fre(uently so that the heat ill be applied to all sides" Continue this pro!ess until the food is leathery, hen it may be stored" ::?" $f food is to be dried in a ra!k suspended above the stove, Cover the trays in the ra!k ith a single layer of food, and dry it to the leathery stage, hen it may be removed and stored" $n using this devi!e, only a !oal or a ood stove is pra!ti!al" #hen the heat !oming from the stove is not great, the ra!k may be allo ed to !ome !lose to it, and hen the heat is intense the ra!k may be dra n up" Regulating the distan!e of the ra!k from the stove ill tend to keep the food at a uniform temperature and allo it to dry evenly, espe!ially hen the food is turned from time to time" ::@" ELECTR$C,FA- %R6$-4 *ET8O%",,$f a house is ired for ele!tri!ity, drying foods by means of the air,!urrents generated by a moving ele!tri! fan is a simple matter" 2se devi!es like those re(uired for the sun and oven,drying methods" 1pread the foods to be dried on the trays in a single thin layer, and arrange them so that the air from the ele!tri! fan ill blo over them" Turn the trays as the food dries, so that one part does not dry sooner than another0 also, turn the food fre(uently so as to e.pose all parts alike" $f the fan !an be pla!ed so as to blo

a!ross a stove and thus blo heated air on the food, it ill dry more (ui!kly" A very arm kit!hen is an e.!ellent pla!e in hi!h to do the ork ith an ele!tri! fan, as the !ombination of air and heat does the ork more rapidly than either one used alone" ::A" CO*/$-AT$O- %R6$-4 *ET8O%1",,A !ombination of any of the drying methods mentioned may be used effe!tively" %rying may be started in the sun and !ompleted in the oven, or it may be started ith an ele!tri! fan and !ompleted in the sun or the oven" Any means hereby the time re(uired for drying may be shortened is advantageous" %$RECT$O-1 FOR %R6$-4 3E4ETA/LE1 A-% FR2$T1 ::B" PREPARAT$O- OF FOO%1 FOR %R6$-4",,The !orre!t preparation of the foods before drying is very important" The thinner and smaller the pie!es to be dried are !ut, the more (ui!kly may the pro!ess be !ompleted" Any skins or hulls that ould prevent the rapid evaporation of moisture from the food must be removed or broken, and every ra food that is to be dried must first be immersed in salt ater made in the proportion of : teaspoonful of salt to ea!h (uart of ater, as this prevents dis!oloring to a great e.tent" :;C" 1TR$-4 /EA-1",,/eans for drying should be sele!ted hile they are young and tender" #ash them and remove the strings if this is ne!essary" Cut them in half, length ise, ith a sharp knife" %rop them into salt ater, remove, and spread on the drying trays" %ry by any method sele!ted" :;:" COR-",,Corn that is to be dried should be at the dough stage0 younger !orn !ontains too mu!h ater for good results" Prepare the !orn by husking it and removing the silk" Then blan!h it in boiling ater for > minutes, after hi!h !ut off the grains !lose to the !ob ith a sharp knife" 1pread these on the drying trays and pro!eed a!!ording to the method desired" :;;" 4REE-1",,#ash the greens thoroughly" Cut a!ross the leaves several times" %rop them into salt ater, remove, and spread on the drying trays" %ry by any method sele!ted" :;<" T2/ER A-% ROOT 3E4ETA/LE1",,$rish !arrots, parsnips, and even onions may or s!rape them" Then sli!e or !ut them salt ater, remove from the ater, and %ry them by the method sele!ted" potatoes, s eet potatoes, be su!!essfully dried" First peel into small pie!es" %rop them into spread them on the drying trays"

:;=" 1*ALL FR2$T1",,/erries, !herries, and other small fruits may be dried, but sin!e they !ontain !onsiderable ater, the drying is not a!!omplished very rapidly" Ripe, firm fruit should be sele!ted and !leaned" Cherries should have the seeds, or pits, removed" 1u!h fruits must be dried as (ui!kly as possible, or they ill spoil in the pro!ess" :;>" APPLE1, 52$-CE1, A-% PEAR1",,$n order to dry apples, (uin!es, and pears, ash, peel, !ore, and !ut the fruit into eighths" Put the peeled fruit into the salt ater and keep it there until all are peeled and !ut and ready to dry" Then spread the !ut pie!es in a thin layer on the drying trays and pro!eed a!!ording to the method desired" :;?" PEAC8E1 A-% APR$COT1",,Pea!hes and apri!ots are most easily dried ith the skin on" #ash them thoroughly and, in the !ase of pea!hes, rub the fu&& off the skins" Cut the fruit into halves, remove the seeds, or

stones, and drop the halves into salt ater and keep them there until they are ready to be pla!ed on the drying trays" %ry by any pro!ess desired" 1TOR$-4 A-% COO7$-4 %R$E% FOO%1 :;@" #hen foods are taken from the various drying devi!es to be stored, they still !ontain a very small (uantity of moisture" This moisture, ho ever, is not distributed evenly, be!ause some of the pie!es of food are larger than others, or some have been e.posed more than others to heat or air in drying" To offset this une(ual drying, the !ontainers in hi!h the foods are to be stored should not be !losed permanently as soon as the food is put into them" Rather, on!e a day, for about < days, the food should be poured from one !ontainer into another and ba!k again several times" This ill mi. all the food and distribute the moisture e(ually" :;A" The ob+e!t in storing dried foods is to keep them as dry as possible0 that is, not to allo them to absorb moisture from the air" The best !ontainers in hi!h they may be pla!ed are those !oated ith paraffin" Paper bags or bo.es may be prepared in the home by dipping them into paraffin, although heavy paper !ontainers already !overed ith paraffin may be bought in supply stores" 8eavy paper or !loth bags may be used, provided they are stored in a dry pla!e here there is no danger from rats and mi!e" Containers of any kind should be se!urely tied before storing them permanently" /ags and bo.es of dried food are preferably suspended from rafters in an atti!, but if this is not possible a ra!k or a bin lo!ated in a pla!e that is not damp ill ans er" $t is only a !ooked enough ell, in storing dried foods, to use !ontainers that ill hold small (uantity of food, so that hen some is taken out to be a large amount ill not be e.posed" $t is best to store +ust for a meal or t o in ea!h !ontainer"

:;B" /efore dried foods are !ooked, as mu!h as possible of the ater evaporated in drying should be restored" $n order to do this, soaking is ne!essary" The dried food should be put into !old salt ater made in the proportion of : teaspoonful of salt to : (uart of ater and soaked for at least :H; hour" The salt ater seems to help restore the original !olor of the food" #hen dried vegetables are to be !ooked, they should be !ooked in the salt ater in hi!h they are soaked0 hen dried fruits are to be !ooked, the salt ater should be poured off and fresh ater used" Long, slo !ooking at a lo temperature is better for all kinds of dried foods than rapid !ooking" The fireless !ooker ill be found valuable for !ooking dried foods" 9 9 9 9 9

CA--$-4 A-% %R6$-4 ELA*$-AT$O- 52E1T$O-1 F:G 4ive three reasons for !anning food" F;G #hat foods may be !annedM F<G FaG 8o may satisfa!tory !anning e(uipment be provided at little or no !ostM FbG #hat metals are not good for !anning or preserving kettlesM

F=G FaG #hat are the re(uirements for satisfa!tory types of +arsM FbG #hat are the (ualities of good +ar rubbersM F>G #hat kind of tin !ans should be used for !anning fruits or vegetables that !ontain a!idM F?G FaG #hy should !are be e.er!ised in the sele!tion of foods to be !annedM FbG #hat points must be !onsidered in the sele!tion of foods for !anningM F@G #hy do !anned foods spoilM FAG 8o may !anned foods be prevented from spoilingM ith the

FBG FaG #hat are sporesM FbG #hat !onne!tion have spores spoiling of !anned foodM

F:CG *ention three things that assist in the keeping of !anned foods" F::G FaG 8o should +ar !overs and rubbers be treated in the open,kettle !anning methodM FbG %es!ribe the filling and !losing of +ars in this method" F:;G FaG %es!ribe the utensil used for pro!essing in the one,period !old,pa!k !anning method" FbG 8o should +ars, !overs, and rubbers be treated in this methodM F:<G FaG 8o are foods blan!hed and s!alded, and hy are blan!hing and s!alding doneM FbG 8o are foods !old,dipped, and hy is !old,dipping doneM F:=G FaG 8o should foods be pa!ked in +ars in the !old,pa!k !anning methodM FbG 8o should the rubber and !over be ad+usted before pro!essingM F!G #hen should you begin to !ount the boiling time for food that is being pro!essed in the ater bathM F:>G FaG 8o and hen should +ars be !losed in the !old,pa!k methodM FbG 8o should +ars of food be !ooledM F:?G FaG 8o should +ars of food be treated for storageM FbG 8o should they be storedM F:@G *ention some advantages of dried foods over fresh or !anned ones" F:AG #hat important points should be !onsidered in the pro!ess of drying foodM F:BG #hat are the proportions of salt and ater into dis!olor are pla!ed before they are !anned or driedM hi!h foods that

F;CG #hat pre!autions should be observed in the storing of dried foodsM 9 9 9 9 9

)ELL6 *A7$-4, PRE1ER3$-4, A-% P$C7L$-4 9 9 9 9 9

3AL2E OF )ELL$E1, PRE1ER3E1, A-% P$C7LE1 :" Like !anning and drying, )ELL6 *A7$-4, PRE1ER3$-4, and P$C7L$-4 are methods of preparing perishable foods to resist de!omposition and !hange" #hen treated by any of these three pro!esses, fruits and vegetables ill keep for long periods of time and ill thus be ready for use during the seasons hen they !annot be obtained fresh" The preservation of food by making it into +ellies, preserves, and pi!kles does not, as in the !ase of !anning, depend on the sterili&ation of the produ!t, but rather on the use of !ertain ingredients that a!t as preservatives" These in!lude sugar, spi!es, salt, and vinegar, all of hi!h are !onsidered harmless preservatives in both the home and the !ommer!ial preparation of foods" ;" The making of +elly, preserves, and pi!kles may seem like an e.travagan!e in the e.penditure of money for materials, as ell as of time and energy on the part of the house ife" #hether this is the !ase or not is a matter that must be de!ided by the house ife herself" $f these foods are not of enough value to her in the preparation of meals and the feeding of her family to make it orth her hile to use her time and materials in storing them for inter use, then it is not ise for her to prepare them" /ut foods so preserved usually have suffi!ient merit to arrant the e.penditure of the time and the money re(uired in their making" <" $n the first pla!e, it ill often be ne!essary to thro a ay material that ould make e.!ellent +elly or +am unless the sugar !an be supplied and the time given to make this material into something that is edible and at the same time attra!tive" As is ell kno n, all through the !anning season, there is some material, hi!h may have been intended for !anning, but hi!h, for some reason, !annot be used in that ay" 1u!h material should be utili&ed in the preparation of these foods" For instan!e, some of the berries and other fruits bought for !anning may be found to be too ripe to make a good,looking produ!t, but may be very satisfa!tory for the making of +ars or +ellies" Then, too, if the open,kettle method of !anning is used, there is almost !ertain to be a superfluous amount of +ui!e that ould be asted if it ere not used in the making of +elly" 1u!h material need not ne!essarily be used at the time, for it may be !anned and then made up later at some more !onvenient time" $n addition to material of this kind, there is often a vegetables and fruits on hand, parti!ularly if one has garden" *u!h of this !an be !anned and dried, but hat for these purposes might be asted if it ere not made appeti&ing +ellies, preserves, and pi!kles" surplus of a!!ess to a is not desired up into

=" Even though it ere not ne!essary to !onsider the matter of aste and the utili&ing of surplus fruits and vegetables, there ould still be suffi!ient reason for the making of +ellies, preserves, and pi!kles, be!ause these foods, hen properly prepared, have great value in the meal" )ellies and preserves, be!ause of the large (uantity of sugar used in them, are foods high in !arbohydrate" $n vie of this fa!t, they should be !onsidered as a part of the meal in hi!h they are served, instead of being used e.travagantly or regarded as something e.tra in an already suffi!iently large menu" /esides their importan!e in food value, they should have a pla!e in the diet be!ause they stimulate the appetite through their attra!tive !olors and deli!ious flavors" The familiar fa!t that a !hild ill refuse to eat plain bread and butter, but ill a!!ept the same pie!e hen it has been

made attra!tive by the addition of a little +am, argues mu!h for the use of foods of this sort in !hildren's diet" As it is ith !hildren, so it is to a large e.tent ith adults" %uring the inter months, hen fruits and fresh vegetables are s!ar!e and e.pensive, pra!ti!ally every one finds +ellies and preserves appeti&ing, for these things, in a measure, take the pla!e of the foods that are diffi!ult to pro!ure" >" -ot so mu!h !an be said of the various kinds of pi!kles, as they are not so valuable in the diet from the standpoint of food values" They are made from fruits and vegetables, as are +ellies and preserves, but the preservatives used in their preparation are vinegar and spi!es" $n addition to having no food value, su!h ingredients produ!e overstimulation and irritation in the alimentary tra!t, toughen the !ellulose in the foods used, and !onse(uently often !ause indigestion and various gastri! disturban!es" For these reasons, pi!kles should not be in!luded in the diet of !hildren" 8o ever, be!ause of the stimulation they produ!e in the stoma!h, foods of this kind, if taken in small (uantities, are properly served as appeti&ers, and !an be eaten by normal adults ithout fear of digestive disturban!es" Then, too, as every one ho has meals to prepare kno s, they are valuable for relieving monotony in the diet, a point that should not be overlooked" ?" /e!ause the preservation of food in +ellies, preserves, and pi!kles is a!!omplished by the use of !ertain preservatives instead of by the sterili&ation of the food, as in !anning, these preparations do not mold or spoil readily" Therefore, !ontainers of a different nature from those used in !anning may be used to store these foods" )ars having tightly sealed !overs are not re(uired, but su!h !ontainers as ide,ne!ked bottles, stone +ars or !ro!ks, glasses, et!" may be utili&ed for this purpose" $n fa!t, !ontainers of almost any des!ription may be used for +ellies, preserves, and pi!kles" They should, of !ourse, be sealed in some ay to prevent the entran!e of ba!teria, and various methods of a!!omplishing this have been devised" A very satisfa!tory ay !onsists in pouring melted paraffin over the top of the food and then !overing the !ontainer ith a pie!e of heavy paper and tying this on se!urely ith !ord" @" 1in!e +ellies, preserves, and pi!kles o!!upy a pla!e of importan!e in the diet and at the same time provide an opportunity to utili&e material that might other ise be asted, they are entitled to a !ertain amount of attention from the house ife" To e(uip her ith the kno ledge she needs for this ork and give her pra!ti!e in +elly making, preserving, and pi!kling, the details of these pro!esses are taken up, step by step, in this 1e!tion" 9 )ELL6 *A7$-4 PR$-C$PLE1 OF )ELL6 *A7$-4 A" )ELL6 *A7$-4 !onsists in !ooking fruit +ui!e ith sugar until, upon !ooling, it ill solidify, or +ell" #hile this is not a diffi!ult nor a !ompli!ated pro!ess, there are some house ives ho do not have su!!ess ith it" Often the result may be very good hen a !ertain fruit is used, hereas it may be entirely unsatisfa!tory at another time, even though the same fruit is used and pra!ti!ally the same pro!edure is follo ed" $f the best results are to be assured in +elly making, the prin!iples that are involved in this pro!ess must first be thoroughly understood and then the !orre!t pro!edure must be painstakingly follo ed out" 9 9 9 9

B" To solidify properly and thus be!ome a desirable +elly, the fruit +ui!e that is used for this purpose must have the follo ing !hara!teristi!s and treatmentI F:G it must !ontain !ertain +elly,making properties0 F;G it must be e.tra!ted properly0 F<G it must be !ombined ith the !orre!t proportion of sugar0 and F=G it must be !ooked the proper length of time" There are, of !ourse, numerous degrees of solidity of +elly, varying from that hi!h ill barely retain its shape to that hi!h is very tough and hard, but neither e.treme is desirable" To be right, the +elly should be firm enough to stand up ell, but should be tender and soft hen a spoon is !ut into it" :C" Fruit is the prin!ipal ingredient in the making of +elly, as it is the sour!e from hi!h the +ui!e is obtained" 1u!h imperfe!tions in fruits as poor shape or unattra!tive appearan!e do not !ount in this matter, sin!e only the +ui!e is used0 but they must !ontain +elly,making properties in order that +elly !an be made from them" 4reen or slightly unripe fruits are better for +elly making than fruits that have be!ome ripe" $n fa!t, hen in this immature state, fruits may be used to make +elly, hereas the same fruits, hen perfe!tly ripe, often ill not make +elly at all, or, if they do, ill produ!e a +elly that is inferior in (uality" ::" The !hief re(uirement of fruits that are to be used for +elly making is that they !ontain a!id and pe!tin" Pe!tin is the real +elly,making property of fruits" #hen it is in the presen!e of a!id and !ombined ith the !orre!t proportion of sugar and the !ombination is properly boiled, a desirable +elly is the result" #ithout pe!tin, ho ever, it is impossible to make the +ui!e solidify, or +ell" Pe!tin is !losely related to the !arbohydrates, but as it does not yield heat energy nor build tissue, its food value is not !onsidered" $n this respe!t, it is like the !ellulose of fruits and vegetables" $t is be!ause green fruits !ontain more pe!tin than do ripe fruits that they are more suitable for +elly making" The la!k of either a!id or pe!tin need not, ho ever, prevent the making of +elly from fruits, su!h as s eet fruits, that !ontain other +elly,making properties, for either or both may be supplied from some other sour!e" $n other ords, +elly may be made from any fruit that ill yield +ui!e and flavor" E52$P*E-T FOR )ELL6 *A7$-4 :;" -ECE11AR6 E52$P*E-T",,$n the making of +elly, as in the preparation of many other foods, numerous utensils ill be found !onvenient and may, if desired, be supplied to make the ork easier" 8o ever, the ne!essary ones are !omparatively fe in number and, for the most part, are found in almost every kit!hen" :<" 7ETTLE1",,As ill be observed, t o kettles are re(uired in +elly making" The larger one is used for !ooking the fruit, and the smaller one, to !ook the +ui!e and the sugar" These should have a perfe!tly smooth surfa!e, and may be made of almost any material used for su!h utensils, e.!ept tin or iron" These t o metals are undesirable, as they are liable to lend to the +elly a disagreeable flavor and in all probability an unattra!tive !olor" The one used to !ook the fruit should generally be a little larger than the other" As about ? glassfuls of +elly may be !ooked at one time, the kettle in hi!h the +ui!e is boiled should be of ade(uate si&e to !ook this amount ithout danger of its boiling over" #hen fruit +ui!e and sugar are boiled together, the mi.ture often boils up and runs over if the vessel is not large enough"

:=" )ELL6 /A4",,The +elly bag, hi!h is used for straining the boiled fruit and thus obtaining the +ui!e, may be a home,made one or, as sho n in the illustration, one that is pur!hased for the purpose" $f the bag is made at home, a heavy, !losely oven material, su!h as flannel, should be sele!ted, so as to prevent the tiny parti!les of fruit from passing through ith the +ui!e" A li(uid strained in this manner ill be mu!h !learer and ill make better looking +elly than that hi!h has been run through a !oarse material, su!h as !heese!loth" The +ui!e !an be strained very !onveniently if the bag is atta!hed to a ire arrangement, like the one sho n, or to an upright standard that !an be fastened to a !hair or a table, for then the bag is held se!urely over the vessel into hi!h the +ui!e drips" 1ometimes, espe!ially hen more than one e.tra!tion of the +ui!e is to be made, the first e.tra!tion is made by means of a strainer or a !olander and the +ui!e thus obtained is then strained through the bag" :>" A%%$T$O-AL 2TE-1$L1",,As a!!urate measurements are absolutely essential in +elly making, a measuring !up should be in!luded in the e(uipment" Then, too, a (uart measure ill be found very !onvenient, espe!ially if large (uantities of materials are to be !ooked at one time" A large spoon or t o for stirring, skimming, and testing should also be provided" The spoon used for skimming ill produ!e better results if the bo l !ontains holes that ill permit the +ui!e to drop ba!k into the vessel, for then none of the +ui!e ill be asted" :?" CO-TA$-ER1 FOR )ELL6",,3arious types of re!epta!les in hi!h to keep +elly are in use, some turning out more attra!tive molds than others" The shape of the mold, ho ever, is a matter of minor importan!e" Almost any ide,mouthed glass re!epta!le ith !omparatively smooth sides ill do very ell, sin!e the sealing of +elly is not a diffi!ult thing to do" Therefore, ne re!epta!les should not be pur!hased if there is a supply of any suitable kind on hand, for many other !ontainers besides pur!hased +elly glasses may be used for this purpose" The most !onvenient type, hi!h may be bought in any store selling kit!hen utensils, is that sho n in Fig" :" As ill be observed, these are some hat broad and not very tall" A mold of +elly turned from a tall, narro glass does not stand up so ell as that turned from a flat, ide one" Then, too, a tall glass is mu!h more likely to tip and spill than a more shallo one" :@" *etal !overs that fit the tops of the glasses, like the ones sho n, are the most !onvenient kind that !an be used, but they are not an absolute ne!essity" $n their pla!e may be used paper !aps that fit the glasses, or the tops of the glasses may be !overed ith paper and then tied" /efore a !over of any kind is put on a glass, paraffin, several !akes of hi!h are arranged on a plate in Fig" :, is melted and poured in a thin layer over the top of the +elly itself" To designate the kind of +elly, it is advisable to label the glasses ith neat labels, a bo. of hi!h is in!luded in the e(uipment here sho n" :A" Paraffin,!overed paper !ups have been re!ommended to take the pla!e of +elly glasses, and hile they do very ell in the !ase of s!ar!ity of !ontainers they have some disadvantages" $n the first pla!e, they !an be used only on!e, as it is impossible to ash them" $n addition, it ill be ne!essary to ait until the +elly is partly !old before pouring it into su!h !ups, as hot +elly ill melt the paraffin on the surfa!e of the paper"

PROCE%2RE $- )ELL6 *A7$-4 :B" #hen the ne!essary utensils have been !onveniently pla!ed and the desired fruit has been sele!ted, the house ife may pro!eed at on!e to the ork of making +elly" Ea!h step is here outlined in the order in hi!h it should be taken up in doing the a!tual ork" The entire pro!edure should be properly follo ed out in order to insure the best results, and every part of the ork should be !arefully done so as to avoid any aste of material" ;C" COO7$-4 T8E FR2$T",,Prepare the fruit in hatever ay is ne!essary" The preparation needed ill depend, of !ourse, on the kind of fruit sele!ted for the +elly, but usually not so mu!h preparation is needed as in the !ase of !anning" For instan!e, hen !rab,apple +elly is made, the stems are removed and the fruit is !ut into halves or (uarters, but they need not be peeled nor have the seeds taken out" 1pe!ifi! dire!tions for the different varieties of fruits are given in the various re!ipes" The !hief pre!aution to take in preparing the fruit, no matter hat kind is used, is to see that it is thoroughly !leaned" #ith the fruit prepared, put it into a large kettle and add enough ater to start the !ooking and prevent s!or!hing" 1ome fruits ill re(uire more ater than others, espe!ially hen they must be !ooked a long time in order to soften them suffi!iently to e.tra!t the +ui!e" )ui!y fruits, like plums, need only the minimum amount of ater, hile drier fruits, su!h as apples, re(uire more" Pla!e the kettle on the stove and allo the fruit to !ook until it is soft or is redu!ed to a pulp" The length of time for !ooking ill also depend entirely on the kind of fruit that is being used" ;:" ELTRACT$-4 )2$CE",,#hen the fruit is thoroughly !ooked, pour the pulp and the +ui!e that has formed into the +elly bag and allo it to drip into a pan pla!ed dire!tly under the bag" Formerly, it as the !ustom to let the +ui!e drip until no more remained in the bag" This method is follo ed to some e.tent at present, but it is falling into disuse, as it is not the most e!onomi!al ay of e.tra!ting the +ui!e from the pulp" *ore +ui!e !an be obtained and more +elly made from the same amount of fruit if three e.tra!tions instead of one are made" *ake the first e.tra!tion by pouring the pulp and +ui!e into the bag and permitting the +ui!e to drip only until it begins to run very slo ly" Then return the pulp to the kettle, add a small (uantity of ater, and let it boil again for a fe minutes" Pour it the se!ond time into the +elly bag, and let it drip as before" Cook it the third time in the same ay, and then allo it to drip until all the +ui!e is e.tra!ted" At this point, mi. the +ui!e from the three e.tra!tions" They should not be used separately, for they are mu!h different in (uality, the third one being not so good as the se!ond and the se!ond, inferior to the first" On the other hand, hen all three are mi.ed, an e.!ellent (uality is the result, provided all !onditions are !orre!t, and a larger (uantity of +ui!e is obtained for the +elly" ;;" The (uantity of +ui!e that may be e.tra!ted depends on the (uality as ell as the kind of fruit" $f the season is a rainy one, the fruits ill be found to !ontain more +ui!e than they ould in a dry season" Then, too, if the fruits are pi!ked immediately after a rain, they ill !ontain more +ui!e than the same fruits before the rain" The amount of +ui!e the fruit !ontains determines, of !ourse, the (uantity of ater that should be added in the !ooking" $f only one e.tra!tion is intended, < to = (uarts of ater may be used for A (uarts of fruit, depending on the kind of fruit0 but if three e.tra!tions are to be made, less ater

should be added for ea!h e.tra!tion" $n !ase the e.tra!ted +ui!e !ontains more ater than it should have, either be!ause the fruit !ontains an e.!essive amount of ater or be!ause too mu!h ater as added to the fruit in its !ooking, the superfluous ater ill be e.tra!ted by boiling the +ui!e ith the sugar a little longer as the +elly is being made" $t is not al ays ne!essary to have the fleshy part of fruit for +elly making, for often the skins, seeds, and !ores of fruits may be !ooked ith ater and the +ui!e then e.tra!ted from them" Another point to remember is that the pulp from hi!h the +ui!e is e.tra!ted may sometimes be used for +am or marmalade" $f points like these are taken into !onsideration, it ill not be ne!essary to aste any part of edible fruits" ;<" TE1T$-4 T8E )2$CE FOR PECT$-",,#hen the +ui!e has been e.tra!ted from the fruit, it should be tested for pe!tin in order to determine hether or not it ill be satisfa!tory for the making of +elly" $nto a tumbler, put a tablespoonful of +ui!e and ith this mi. a tablespoonful of al!ohol" $f, upon adding the al!ohol, the fruit +ui!e turns into a gelatinous, or +elly,like, mass that may be easily gathered up on the spoon, it may be kno n that pe!tin is present" As has already been stated, the presen!e of this substan!e in fruit +ui!e insures the fa!t that +elly !an be made from the +ui!e" ;=" 21$-4 )2$CE LAC7$-4 $- PECT$-",,$f, in the test for pe!tin, the addition of al!ohol to the fruit +ui!e does not turn the +ui!e into a +elly,like mass, pe!tin is not present" 1u!h +ui!e, or +ui!e that !ontains only a small amount of pe!tin, ill prove unsu!!essful in +elly making unless some substan!e or +ui!e high in pe!tin is added to it" The hite skin from the inside of orange, lemon, or grapefruit peelings or the +ui!e from apples, !rab apples, !urrants, green gooseberries, or other fruit !ontaining a large (uantity of pe!tin may be used for this purpose" Also, !ommer!ial pe!tin may be pur!hased and used ith fruits a!!ording to the dire!tions that a!!ompany it" $t is al ays ne!essary to supply pe!tin in some ay to su!h fruits as stra berries, pea!hes, raspberries, blueberries, !herries, pears, et!" To the s eet ones, like pea!hes and raspberries, lemon +ui!e or other a!id fruit +ui!e also must be added if satisfa!tory +elly is desired" ;>" %ETER*$-$-4 PROPORT$O- OF 124AR",,The only other ingredient used in +elly making, besides the fruit +ui!e, is sugar" After the +ui!e has been strained from the fruit, the ne.t step is to determine ho mu!h sugar must be used" This is of e.treme importan!e, as the su!!ess of the +elly depends very largely on hether or not the !orre!t proportion is used" $f too mu!h sugar is added to the +ui!e, a greater (uantity of +elly ill result, but it ill not stand up as it should hen it is turned out of the glass" On the other hand, if too little sugar is used, a smaller (uantity of +elly than the re(uired amount ill be made and it ill be tough and sour" ;?" $t is diffi!ult to give the e.a!t proportion of sugar to use ith every kind of fruit, for some fruits re(uire more than others" 8o ever, in general, <H= !upful of sugar to ea!h !upful of +ui!e ill be suffi!ient" This is espe!ially true if the season has been a dry one and the fruits are neither very sour nor very +ui!y" After a et season or ith very sour or very +ui!y fruits, it ill usually be ne!essary to use : !upful of sugar to ea!h !upful of +ui!e" ;@" *u!h aste of sugar and spoiling of +elly !an be avoided by the use

of the test for pe!tin, hi!h has +ust been des!ribed" After the +ui!e and the al!ohol have been mi.ed, pour the mi.ture slo ly from the glass, noting ho the pe!tin is pre!ipitated" $f it is pre!ipitated as one lump, a !upful of sugar may be used for ea!h !upful of +ui!e0 if in several lumps, the proportion of sugar must be redu!ed to appro.imately three,fourths the amount of +ui!e" $f the pe!tin is not in lumps, but is merely pre!ipitated, the sugar should be one,half or less of the amount of the +ui!e" ;A" To assist in determining the !orre!t proportion of sugar to use in the making of +elly, the hydrometer, or sirup gauge, hi!h is e.plained in Canning and %rying, ill be found helpful" After the +ui!e has been e.tra!ted, mi. ith a small amount of it the proportion of sugar that is to be used hen the +elly is !ooked" Allo the sugar to dissolve !ompletely, pour a little of the mi.ture into a glass or a graduate, and insert the hydrometer" Regardless of the kind of +ui!e, the hydrometer should register ;> degrees for perfe!t +elly" $f it registers less than ;> degrees, more sugar should be added" Then if it is ne!essary to add either sugar or +ui!e, the additional ingredient should be !arefully measured in order that the proportions may be !orre!t for the making of +elly" $t must not be understood that a hydrometer is an a!tual ne!essity in the making of +elly, for very good +elly !an be made ithout measuring the ingredients in this manner" 8o ever, if a hydrometer is not used, it ill be ne!essary to apply the best +udgment possible to the rules given for the proportion of ingredients used in +elly making" ;B" CO*/$-$-4 T8E )2$CE A-% 124AR",,The mi.ing of the +ui!e and the sugar may seem like a trivial matter, but in reality mu!h is involved in !ombining these ingredients properly" $t may be done in three different ays" $n the first method, hi!h is !alled long boiling, the sugar and the +ui!e are mi.ed !old and are then allo ed to !ome to the boiling point together" The se!ond, hi!h is kno n as mean boiling, !onsists in putting the !old +ui!e on the stove, allo ing it to boil about half the re(uired time, and then adding the sugar, hi!h has also been heated" $n the third, hi!h is kno n as the short,boiling method, the +ui!e is boiled ithout the sugar almost the full length of time re(uired for making the +elly, and the sugar, hi!h has been heated, is added +ust before the boiling is !ompleted" <C" E.perien!e in the use of these three methods has sho n their advantages and disadvantages" The first one, or the long,boiling pro!ess, has the disadvantage of losing sugar through the skimming that is al ays ne!essary in the making of +elly" $n addition, the long boiling often !auses the sugar to !rystalli&e and thus produ!es a +elly that ould not s!ore very high" The short boiling is not entirely satisfa!tory, be!ause of the diffi!ulty in determining +ust hen to add the sugar to the +ui!e" The pro!ess of mean boiling, having neither of these dra ba!ks and usually resulting in +elly of e.!ellent (uality, is the most satisfa!tory and the one that is re!ommended" To !arry out this method, pla!e the sugar in a pan in a arm oven or other pla!e here it ill gradually be!ome heated ithout either melting or s!or!hing" Put the +ui!e over the fire in a sau!epan and let it boil for > to A minutes" Then, slo ly add the !orre!t proportion of hot sugar to the boiling +ui!e, stirring !onstantly so that the sugar ill dissolve as (ui!kly as possible" <:" /O$L$-4 T8E )2$CE A-% 124AR",,The boiling of the +ui!e, both before and after the sugar is added, should be done rapidly" %uring this pro!ess, it ill be found that a s!um ill form over the top of the

+ui!e" This should be skimmed off as it forms, for it is a detriment to the +elly" %ra a large spoon over the top of the boiling +ui!e from time to time and skim off the s!um that rises, pla!ing it into any small dish that is handy" $t is usually advisable to do as mu!h skimming as possible before the sugar is added, so that only a minimum amount of sugar ill be lost" The length of time re(uired to boil the +ui!e after the sugar is added depends very largely on the ay in hi!h the boiling is !arried on" $f the mi.ture is boiled rapidly, less time ill, of !ourse, be needed than if it is boiled slo ly" Therefore, no definite time !an be set for the !ooking" 8o ever, several tests may be resorted to in order to determine hether the sugar and +ui!e have boiled long enough to +ell hen the mi.ture is !old" <;" TE1T$-4 T8E )ELL6 *$LT2RE",,The testing of the mi.ture !an be done in various ays, the one to sele!t depending on the su!!ess the house ife has in using them" A means very often resorted to !onsists in dipping a spoonful or t o of the mi.ture out of the kettle and pouring it on the flat surfa!e of a !old dish" $f it is !ooked suffi!iently, it ill solidify hen it is !old and ill appear +ust like +elly" The disadvantage of this test lies in the fa!t that the +elly on the stove !ontinues to boil hile the test is being made, and as this takes several minutes, the +elly is likely to overboil to a !onsiderable e.tent" Tests that !an be performed more (ui!kly are therefore more satisfa!tory" <<" A test that invariably proves su!!essful !onsists in dipping up a spoonful of the +ui!e and allo ing it to run slo ly from the spoon ba!k into the pan" $f a double ro of drops forms on the spoon ith the last of the +elly that remains, it may be kno n that the !ooking is finished" <=" Another very satisfa!tory test is !alled sheeting" $n the performing of this test, a spoonful of the +elly is dipped from the pan and then poured from the spoon into the pan again" $f it is !ooked to the proper !onsisten!y, large drops ill form at the edge of the spoon and break off (ui!kly" <>" F$LL$-4 T8E 4LA11E1",,As soon as it has been determined that the +elly is suffi!iently !ooked, it should be removed from the stove" The glasses may then be filled at on!e" These, together ith the !overs, must be thoroughly !leansed before being used, and this !an be done hile the +elly is !ooking" After being thoroughly ashed, submerge them in a pan of hot ater and allo them to remain there until they are to be used" 7eeping them hot in this ay ill prevent them from !ra!king hen the hot +elly is poured into them" Take out one glass at a time, pla!e it on a small plate or any small dish, and pour the hot +elly into it from the pan to ithin :H= in!h of the top" Fill the remaining glasses in the same ay, and then set them some here out of a draft to !ool" $f, as the +elly !ools, it seems to be a little bit thin, pla!e it some here in the sunshine and the heat of the sun ill help to thi!ken it" <?" CLO1$-4 A-% 1TOR$-4 T8E )ELL6 4LA11E1",,The +elly should be allo ed to !ool !ompletely and should then be !losed for storing" The best results are obtained by putting a thin layer of paraffin over the top of the +elly in ea!h glass before applying the !over" To do this, put into a small sau!epan as mu!h paraffin as you think ill be needed to !over the +elly you have made and set this on the stove to melt" #hen it has melted, pour a layer about :HA in!h thi!k over the surfa!e of the

+elly" As soon as it !ools, it ill harden and thus form a prote!tive !overing for the +elly" #hen it is hard, !over the glass in the desired ay" Covers of tin are perhaps the most satisfa!tory, but if these !annot be se!ured, heavy paper !overs that fit into the glasses snugly ill ans er the purpose very ell" $n the event of not having !overs of either of these kinds, !over the tops of the glasses ith paper,,any good rapping paper ill do,,and then tie this paper se!urely" )ust before putting the +elly a ay, label ea!h glass ith a neat label on hi!h is ritten the name of the +elly" Then no diffi!ulty ill be e.perien!ed in sele!ting at on!e the kind of +elly desired hen one is taking a glass from the pla!e here it is stored" 1COR$-4 )ELL6 <@" #ith +elly, as ith !anned fruit, it is a splendid idea for every house ife to s!ore ea!h kind she makes, so that she !an determine ho it measures up in its various !hara!teristi!s" $f it falls belo the standard, this fa!t should be kno n, so that the fault !an be remedied the ne.t time" On the other hand, e.treme satisfa!tion is felt if it is found to s!ore high" To assist in s!oring +elly, a s!ore !ard is here given, and follo ing it ea!h one of the !hara!teristi!s is dis!ussed" 1CORE CAR% FOR )ELL6 Color 1olidity Flavor 1ugar Content *ethod of 1ealing Total Per Cent" ;C ;> ;> ;> > ,,, :CC

Color",For +elly having the proper !olor, ;C per !ent" is given" The fruit used in the making of +elly determines to a great e.tent the !olor of the finished produ!t, but it is possible to have a very ide differen!e in the !olors of +elly made from the same fruit" To be right, +elly should be !lear, bright, and not too dark" $f the +ui!e is boiled too long, the +elly ill be darker than it should be" $f pulp has been allo ed to pass through the +elly bag in straining out the +ui!e, either through s(uee&ing the bag or using a bag that is too thin, the +elly ill be found to have a !loudy appearan!e" 1olidity",,#hen +elly is turned from the glass, it should be firm enough to stand alone" $f it has not been boiled long enough, it ill !rush do n and perhaps run like sirup" $f it is boiled too long or the proportion of +ui!e to sugar is not !orre!t, it may be tough and leathery" )elly hose solidity is !orre!t s!ores ;> per !ent" in this respe!t" Flavor",,The !hara!teristi! flavor of the fruit used in making +elly should be retained as mu!h as possible, and hen this is the !ase ;> per !ent" is given to the produ!t" The flavor of the +elly is therefore dependent on the flavor of the fruit" $n addition, the flavor depends on the amount of sugar used, the amount of a!id in the fruit, and the length of time !onsumed by the boiling" )ellies boiled too long ill be strong in flavor" 1ugar Content",,The sugar !ontent of +elly should be determined by the amount of a!id that must be s eetened" An insuffi!ient amount of sugar ill result in tough, sour +elly, hile too large a (uantity ill make

the +elly taffy,like" The !orre!t amount of sugar, hi!h produ!es the right degree of s eetness, re!eives a s!ore of ;> per !ent" *ethod of 1ealing",,The method of sealing may seem like a matter of little importan!e, but if +elly is not sealed properly, it ill not be in good !ondition hen it is to be served" To s!ore in this respe!t, for hi!h > per !ent" is given, the +elly should be !overed ith paraffin and then !losed ith a !over or ith paper in order to e.!lude the dust and dirt" REC$PE1 FOR )ELL6 <A" Re!ipes for the kinds of +elly usually made are here given" $f the dire!tions given in the pro!edure for +elly making are thoroughly mastered and then applied to these re!ipes, the house ife ill e.perien!e very little diffi!ulty in making any of these varieties" Other +ellies may, ithout doubt, be made by !ombining the proper fruits" All that has to be done in order to determine hether a !ertain fruit +ui!e or !ombination of fruit +ui!es ill make +elly is to apply the test for pe!tin already e.plained" #hatever (uantity of +elly is desired may be made, but usually it !an be handled best if not more than ? glassfuls are made at one time" <B" CRA/,APPLE )ELL6",,Crab apples are mu!h used for +elly, as they make a produ!t of good !onsisten!y and e.!ellent flavor" Apples may be used in the same ay as !rab apples ith e(ually good results" #ash the apples thoroughly, remove the stems, and !ut into (uarters" *ake sure that the apples !ontain no orms" Put them into a kettle, add about half as mu!h ater as apples, and !ook slo ly until the apples are soft" 1train the +ui!e through a +elly bag" /efore it stops dripping, return the pulp to the kettle, add half as mu!h ater as pulp, and allo the fruit to !ook again" *ake a se!ond e.tra!tion, and in the same ay make a third one" Then !ombine the +ui!e, and strain all of it through a bag to make it !lear" *easure ? or A !upfuls of +ui!e, and pour it into a preserving kettle" /oil for about > minutes, straining off the s!um that rises to the top" To ea!h !upful of +ui!e, add <H= to : !upful of sugar that has been heated" Crab apples ill re(uire : !upful of sugar, but apples milder in flavor ill not need more than <H= !upful" /oil until the test sho s that it has boiled long enough" Pour into hot glasses, !ool, and seal" Label and then store for later use" =C" C2RRA-T )ELL6",,$f +elly having a tart flavor is desired, !urrant +elly should be tried" This kind of +elly is espe!ially good to serve ith the heavy !ourse of a meal" #ash and stem the !urrants" Put them into a kettle and add about one,fourth as mu!h ater as !urrants" /oil until the !urrants are redu!ed to a pulp" Pour into a +elly bag and strain" *ake at least one more e.tra!tion, and a third e.tra!tion if there is a fairly large (uantity of pulp" #hen all the +ui!e has been strained from the pulp, strain it again through the bag or a heavy !loth" *easure ? or A !upfuls of +ui!e into a kettle, boil for about > minutes, and then add from three,fourths to an e(ual amount of heated sugar" Remove the s!um as it forms, taking off as mu!h as possible before the sugar is added" Continue to boil until the tests sho that the mi.ture has !ooked suffi!iently" Remove from the heat and pour into hot glasses" Cool, seal, label, and store" =:" 4RAPE )ELL6",,Thoroughly ripe grapes may be used for +elly, but they are not so satisfa!tory for this purpose as grapes that are only partly

ripe" This is due to the fa!t that green grapes !ontain more pe!tin and, upon being !ooked, produ!e fe er of the !ream,of,tartar !rystals usually found in grape +elly than do ripe ones" The pro!edure for grape +elly is the same as that for !urrant +elly" $f ripe grapes are used, <H= !upful of sugar ill be needed to ea!h !upful of +ui!e0 but if only partly ripe grapes are used, : !upful of sugar ill be re(uired for every !upful of +ui!e" =;" 52$-CE )ELL6",,/e!ause of its attra!tive !olor and deli!ate flavor, (uin!e +elly is mu!h favored" The (uin!es may be used alone, but if a still more deli!ate flavor is desired, apples may be added to the (uin!es, or the parings and !ores of the (uin!es may be used ith apples or !rab apples" To make (uin!e +elly, pro!eed in the same ay as for apple +elly, using <H= !upful of sugar to : !upful of +ui!e" =<" RA1P/ERR6 )ELL6",,Either bla!k or red raspberries may be used for +elly making" To give +elly made from these fruits a better !onsisten!y, a small (uantity of green grape, !rab,apple, or !urrant +ui!e should be added" The pro!edure in this !ase is the same as for !urrant +elly" ==" 1TRA#/ERR6 )ELL6",,2nripe stra berries !ontain a small amount of pe!tin, but thoroughly ripe ones are almost la!king in this respe!t" For this reason, stra berries !annot be used alone for making +elly" They make a deli!ious +elly, ho ever, if !urrants are !ombined ith them" For ea!h > or ? (uarts of stra berries, : (uart of !urrants ill be suffi!ient to make a +elly of good !onsisten!y" #ash and hull the stra berries and then pro!eed as for !urrant +elly" =>" PL2* )ELL6",,Plums make a +elly that many persons like" $f it is desired to use plums alone, those hi!h are not thoroughly ripe should be sele!ted" Ripe plums do not !ontain enough pe!tin for +elly0 therefore, a fruit high in pe!tin, su!h as !rab apples, must be added" The pro!edure for !urrant +elly should be follo ed for plum +elly" =?" PEAC8 )ELL6",,Pea!hes !ontain so little pe!tin that it is almost impossible to make +elly of them unless some other fruit is added in rather large (uantities" Currants, !rab apples, or green grapes may be used ith pea!hes, and hi!hever one is sele!ted ill be needed in the proportion of about >C per !ent"0 that is, half as mu!h additional fruit as pea!hes is needed" $n the making of pea!h +elly, pro!eed as for !urrant +elly" =@" CA--$-4 FR2$T )2$CE1 FOR )ELL6",,%uring the !anning season, hen a great deal of su!h ork is being done, the house ife often feels that making +elly and preserves is an e.travagant use of sugar" 1till, fruit +ui!es left over from !anning and large (uantities of fruit, su!h as !rab apples and !urrants, that are not suitable for other purposes, ill be asted unless they are used for +elly" $f it is not !onvenient to use the fruit at the time it is obtained, a good plan is to e.tra!t the +ui!e as for +elly making and then !an it" $n !ase this is done, +elly may be made from the +ui!e during the seasons of the year hen less sugar is re(uired for other things" =A" To !an fruit +ui!e, e.tra!t it from the fruit as for +elly making and then bring it to the boiling point" 1ele!t bottles or +ars that may be tightly !losed, sterili&e them, fill them ith the boiling +ui!e, and seal them" /ottles may be used for this purpose if they are ell !orked and then dipped into melted sealing a. or paraffin" #hen properly sealed, fruit +ui!es ill probably keep ithout any further effort to preserve them, but to make positively !ertain that they ill not spoil, it is a ise pre!aution to pro!ess the filled bottles or +ars in boiling

ater for about ? or A minutes in the same ay in pro!essed" #hen treated in this ay, fruit +ui!es and may be made into +elly at any time during the 9 PRE1ER3$-4 PR$-C$PLE1 OF PRE1ER3$-4 9 9 9 9

hi!h !anned fruit is ill keep perfe!tly inter"

=B" PRE1ER3$-4 !onsists in preparing fruits in perfe!t !ondition to resist de!omposition or !hange by !ooking them in heavy sirup" The !ooking is done so slightly that the original form, flavor, and !olor of the fruit are retained as far as possible" This pro!ess is similar to that of !anning by the open,kettle method0 that is, the fruit and sugar are !ombined and !ooked to the proper !onsisten!y in the preserving kettle" 1ugar is used in su!h (uantity in the preparation of preserves that it a!ts as a preservative and prevents ba!teria from atta!king the foods in hi!h it is used" $f preserves of any kind ferment, it may be kno n that not enough sugar as used in their preparation" The sterili&ation of the produ!t and the air,tight sealing of the !ontainers, hi!h are ne!essary in the !anning of fruits and vegetables, need not be resorted to in the !ase of preserves" >C" 1ELECT$O- OF FR2$T",,#hen fruit is to be made into preserves, mu!h attention should be paid to its sele!tion, for, as a rule, only the finest fruits are used for preserving" This is espe!ially true of the smaller fruits, su!h as berries and !herries, for they are preserved hole" Therefore, in order that they may have a good appearan!e hen preserved, it is ne!essary that they be as perfe!t as possible to begin ith" $n addition, the fruit should be thoroughly ripe, but not mushy nor overripe" As the !ooking of the fruits in sirup hardens them to a !ertain e.tent, fruits that are not suffi!iently ripe !annot be used, for they ould be too hard hen done" $f !are is used in sele!ting fruits that are to be preserved, a good,appearing produ!t ill be the result, sin!e this pro!ess is !arried on in su!h a ay as not to impair their shape" >:" *ET8O%1 OF PRE1ER3$-4",,1everal methods of preserving fruit are in pra!ti!e, but in general the same prin!iples !hara!terise ea!h one" Probably the most su!!essful method !onsists in bringing a !ertain proportion of sugar and ater to the boiling point, dropping the fruit into the sirup thus formed, and !ooking it for a definite length of time" /oiling fruits in heavy sirup has a tenden!y to make them firm and solid, rather than to !ook them to pie!es, as ould be the !ase ith ater or a thin sirup" Even very soft berries, hen used for preserves, ill retain almost their original si&e and shape if they are properly !ooked" E.!ept for the fa!t that a heavier sirup is used, the pro!ess of preserving fruit is e.a!tly like that of !anning fruit by the open,kettle method" The !hief pre!aution to take in this method is that as little ater as possible be used, so that the sirup may be very thi!k hen the fruit is added" Another method that may be re!ommended be!ause it helps to keep the fruit in good !ondition !onsists in !ooking it in its o n +ui!e" $n this method, e(ual (uantities of fruit and sugar are put together and allo ed to stand until enough +ui!e is formed, preferably overnight, so that the fruit may be !ooked ithout the addition of any ater" 1tra berries are e.!ellent hen preserved in this ay"

#hi!hever method is follo ed, better results ill be obtained if only a fe (uarts of fruit are !ooked at a time" #hen a large (uantity of berries, for instan!e, is added to the boiling sirup, they ill form su!h a thi!k layer that they ill have to remain over the fire a long time before they !ome to the boiling point" They ill therefore be mu!h more likely to !rush and give the finished produ!t a mushy appearan!e than if a smaller (uantity, hi!h ill form a thinner layer, is !ooked ea!h time" >;" 2TE-1$L1 FOR PRE1ER3$-4",,The e(uipment ne!essary in the making of preserves is similar to that used for making +elly, ith the e.!eption of the dripping bag and the hydrometer" A good,si&ed preserving kettle is, of !ourse, re(uired for the !ooking of the fruit and sirup0 a measuring !up and a (uart measure are needed for the measuring of the ingredients0 and a long,handled ooden spoon or paddle is the most !onvenient utensil ith hi!h to stir all foods of this !lass" Containers similar to those used for +elly ill be satisfa!tory re!epta!les in hi!h to put preserves, but as preserved fruits are not turned out in a mold, almost any kind of ide,mouthed bottle or +ar may be used for this purpose" Paraffin should also be provided, as this should al ays be used for the first !overing to prevent the formation of molds, hi!h are likely to gro on moist s eet substan!es e.posed to the air" /efore using paraffin for preserves, they should be allo ed to stand until the surfa!e has be!ome absolutely dry" $t is ell to label preserves, too0 so labels should be kept on hand for this purpose" 9 9 9 9 9

REC$PE1 FOR PRE1ER3E% FR2$T1 3AR$ET$E1 OF PRE1ER3E% FR2$T1 ><" The several methods of preserving fruits result in !onsiderable variety in the finished produ!t" Preserves proper are those !ooked in a heavy sirup, either hole or !ut into pie!es" $n addition to being prepared in this ay, fruit may be made into !onserve, marmalade, +am, and butter" 1pe!ifi! dire!tions for the preparation of ea!h one of these varieties are here given, together ith a number of re!ipes sho ing the kinds of fruit most suitable for the different varieties" -o house ife need deprive her family of any of these deli!ious preparations if she ill familiari&e herself ith the methods e.plained and ill follo out minutely the dire!tions given" $n the making of the various kinds of preserves, +ust as mu!h !are must be e.er!ised as in !anning and +elly making if the best results are desired" PRE1ER3E1 >=" 1TRA#/ERR6 PRE1ER3E",,1tra berries sele!ted for preserves should be of the dark, solid variety, if possible, sin!e these shrink less and retain their shape and si&e better than do the lighter varieties" This fruit is made into preserves probably more often than any other kind, and this is not strange, for it makes a most deli!ious preserve" 1TRA#/ERR6 PRE1ER3E ; (t" stra berries :H; !" hot ater : lb" sugar

Clean the stra berries by pla!ing them in a !olander and raising and lo ering them into a large pan of ater" Remove the hulls and make sure that all the ater is !arefully drained from the berries" Add the ater to the sugar and pla!e over the fire in a preserving kettle that has a smooth surfa!e" 1tir until the sugar is dissolved, and allo the mi.ture to !ome to a rapid boil" To the rapidly boiling sirup, add the stra berries by dropping them !arefully into it" Allo the fruit to !ome to the boiling point in the sirup, and !ontinue to boil for :C or :; minutes" $f the berries seem to !ontain an unusual amount of ater, boiling for :> minutes may be ne!essary" Remove from the fire and fill into hot sterili&ed glasses at on!e, or set aside to !ool" $t has been found that if the preserves are allo ed to stand in the kettle overnight, they ill improve in flavor and, be!ause of the absorption of o.ygen, hi!h they lose in boiling, they ill in!rease in si&e" $f the preserves are treated in this ay, it ill be ne!essary to pour them !old into the sterili&ed glasses" #hen the preserves in the glasses are !old, pour melted paraffin over them" Cover them ith metal or paper !overs, label, and store for future use" >>" C8ERR6 PRE1ER3E",,$f sour !herries !an be se!ured, an e.!ellent preserve !an be made of them" Cherries should, of !ourser be seeded, or pitted, hen they are prepared in this ay" C8ERR6 PRE1ER3E ; (t" seeded sour !herries : !" hot ater :,:H; lb" sugar %rain off the superfluous +ui!e from the !herries" Add the hot ater to the sugar in a preserving kettle, and allo the mi.ture to !ome to a boil" Add the !herries and boil for :C or :; minutes" 8ave hot sterili&ed +elly glasses ready and fill ith the hot preserves" Allo the preserves to !ool, !over first ith paraffin and then ith metal or paper !overs, and label" >?" RA1P/ERR6 PRE1ER3E",,Although red raspberries are a rather soft fruit, they !an be used very ell for preserves if !are is taken not to break them into pie!es by too long !ooking or too rapid boiling" RA1P/ERR6 PRE1ER3E ; (t" red raspberries <H= !" hot ater : lb" sugar #ash the raspberries by pla!ing them in a !olander and raising and lo ering them in a large pan of !old ater" *i. the hot ater ith the sugar in a preserving kettle, pla!e the mi.ture over the fire and bring to the boiling point" Add the raspberries to the boiling sirup, and hen they have !ome to the boiling point, !ook for A to :C minutes" Remove the hot preserves from the fire and pour into hot sterili&ed +ars" Allo them to !ool, seal ith paraffin and metal or paper !overs, and label" >@" PL2* PRE1ER3E",,A very ri!h, tart preserve !an be made by !ooking plums in a thi!k sirup" Those ho !are for the flavor of plums ill find preserves of this kind very mu!h to their taste" PL2* PRE1ER3E

; (t" plums : !" hot ater :,:H; lb" sugar 1ele!t any variety of plums desired for preserves, and ash them in !old ater" Cut them in half and remove the seeds" Pla!e the hot ater and the sugar in a preserving kettle, and bring to a rapid boil" Add the plums and boil slo ly for :> minutes" Remove from the fire, pour into hot sterili&ed +elly glasses" Allo them to !ool and !over first ith paraffin and then ith metal or paper !overs" /efore storing, label ea!h glass neatly" >A" 52$-CE PRE1ER3E",,5uin!es !ombined ith apples make a preserve that finds favor ith many" As sho n in the a!!ompanying re!ipe, about one,third as many apples as (uin!es make the re(uired proportion" 52$-CE PRE1ER3E < (t" (uin!es, peeled and (uartered : (t" apples, peeled and (uartered :,:H; !" hot ater < lb" sugar 1ele!t ell,ripened (uin!es" Rub the fu&& from the skin ith a !loth, and then ash, peel, (uarter, and !ore" $f desired, they may be sli!ed, but they are very ni!e hen preserved in (uarters" 1ele!t firm apples, ash, peel, (uarter, and !ore them, and !ut them the same si&e as the (uin!es" Add the ater to the sugar, pla!e the mi.ture over the fire in a preserving kettle, and let it !ome to a boil" Add the (uin!es, !ook until tender, and remove from the sirup" Then !ook the apples in the sirup in the same ay, and hen tender remove from the sirup" Pla!e the fruits in alternate layers in hot +ars" 2nless the sirup is very thi!k, boil it until it be!omes heavy0 then fill ea!h +arful of fruit ith this sirup" 1eal ith paraffin, !over ith metal or paper !overs, and label" >B" PEAC8 PRE1ER3E",,Although some hat bland in flavor, pea!hes make an e.!ellent preserve" 1ome persons prefer them !ut into very small sli!es, hile others like them preserved in large sli!es" PEAC8 PRE1ER3E = (t" pea!hes :,:H; !" hot ater < lb" sugar 1ele!t firm pea!hes" #ash, pare, and !ut into sli!es of any desirable si&e" Add the ater to the sugar in a preserving kettle, pla!e over the fire, and allo the mi.ture to !ome to a rapid boil" %rop the sli!ed pea!hes into the sirup and !ook until tender" 8ave hot sterili&ed +ars ready, fill ith the hot preserves, and seal ith paraffin" Cover in the desired ay and label" CO-1ER3E1 ?C" CO-1ER3E1 do not differ materially from preserves in their preparation, but they usually !onsist of a mi.ture of t o or more fruits, hereas preserves are made from a single fruit" All rules that govern the making of preserves apply e(ually ell to the making of !onserves"

There are !ertain fruits that !ombine very ell as far as flavor, !olor, et!" are !on!erned, and these are generally used together in the preparation of this food" 8o ever, almost any !ombination of fruits may be made into !onserves" This is therefore a very good ay in hi!h to utili&e small (uantities of left,over fruits" Then, too, a !heap material may be !ombined ith a more e.pensive one to make a larger (uantity of a moderately pri!ed produ!t, as, for instan!e, rhubarb and pineapple" Again, the pulp from hi!h +ui!e has been e.tra!ted for +elly may be used to make !onserve" $n fa!t, a little ingenuity on the part of the house ife and familiarity ith general preserving methods ill enable her to make many kinds of e.!ellent !onserves, even though she may not have a definite rule or re!ipe to !over the use of the parti!ular material that happens to be on hand" ?:" 1TRA#/ERR6,A-%,P$-EAPPLE CO-1ER3E",,The !ombination of stra berries and pineapple is an e.!ellent one" The a!!ompanying re!ipe sho s ho to !ombine these fruits to make a most appeti&ing !onserve" 1TRA#/ERR6,A-%,P$-EAPPLE CO-1ER3E ; (t" stra berries : large pineapple : !" hot ater ;,:H; lb" sugar Prepare the stra berries as for !anning" Peel and sli!e the pineapple, remove the eyes, and !ut into small pie!es" Add the ater to the sugar in a preserving kettle, and allo it to !ome to a boil" %rop the pie!es of pineapple into the sirup and !ook them until they are tender" To this add the stra berries and !ook for > or :C minutes longer" The !onserve should then be suffi!iently !ooked to put into the +ars" $f the +ui!e seems too thin, fill the +ars, hi!h should be hot sterili&ed ones, about three,fourths full of the fruit, and then return the sirup to the heat and boil it until it is the right !onsisten!y" Remove the boiling sirup from the stove, and pour it over the fruit in the +ars until they are full" Allo the !onserve to !ool, and then seal, first ith paraffin and then ith metal or paper !overs" Label ea!h glass and set a ay for future use" ?;" 1TRA#/ERR6,A-%,R82/AR/ CO-1ER3E",,Rhubarb !ombines very ell either stra berries or pineapple" The a!!ompanying re!ipe is for stra berries and rhubarb, but if pineapple is desired, it may be substituted for the stra berries in the same (uantity" 1TRA#/ERR6,A-%,R82/AR/ CO-1ER3E ; (t" :,:H; :,:H; < lb" stra berries (t" rhubarb !" hot ater sugar ith

Prepare the stra berries as for !anning" Cut the rhubarb, hi!h should be very tender, into !ubes ithout removing the skin" Add the ater to the sugar, and bring to a rapid boil in a preserving kettle" Put the rhubarb and stra berries into this sirup, and !ook for at least :> minutes" Pour into hot sterili&ed glasses, and hen !ool seal in the usual ay" Label and store" ?<" P$-EAPPLE,A-%,APR$COT CO-1ER3E",,-o more deli!ious !onserve !an be made than pineapple,and,apri!ot !onserve" The tartness of the apri!ots gives a flavor that is pleasing to most persons"

P$-EAPPLE,A-%,APR$COT CO-1ER3E ; (t" apri!ots : large pineapple : !" hot ater ;,:H; lb" sugar #ash the apri!ots, plunge them into boiling ater to remove the skins, and then !ut into (uarters" Peel and sli!e the pineapple, remove the eyes, and !ut into !ubes" Add the ater to the sugar in a preserving kettle, and bring to the boiling point" Add the pineapple to the sirup, and !ook until tender" Then drop in the apri!ots and boil several minutes longer" 8ave hot sterili&ed glasses ready, fill them ith the !onserve, and hen !ool seal in the usual ay" /efore putting the glasses a ay, label ea!h one neatly" ?=" CRA/,APPLE,A-%,ORA-4E CO-1ER3E",,$t is a good idea to make !rab,apple,and,orange !onserve at the same time that !rab,apple +elly is made, for the pulp that remains after e.tra!ting the +ui!e may be utili&ed for the !onserve" 8o ever, if it is desired to make it at some other time, fresh pulp !an be prepared for the purpose" CRA/,APPLE,A-%,ORA-4E CO-1ER3E : (t" !rab,apple pulp < lb" sugar A oranges To the !rab,apple pulp, add the sugar, and pla!e over the fire to boil" Peel the oranges, s!oop out the hite portion from the peelings, !ut the peelings into thin strips, and add to the !rab,apple pulp" Remove the pulp of the orange from the skins and from bet een the se!tions, !ut it into small pie!es, and add to the boiling mi.ture a fe minutes before it is removed from the stove" #hen it has !ooked thi!k, pour into hot sterili&ed glasses" Cool and then seal and label" ?>" PL2* CO-1ER3E",,A rather unusual !onserve is made by !ombining raisins and English alnut meats ith plums" The a!!ompanying re!ipe gives dire!tions for the preparation of this !onserve" PL2* CO-1ER3E = : ; : ; (t" plums !" hot ater lb" sugar lb" raisins !" English alnut meats

#ash the plums, !ut them in half, and remove the seeds" Add the ater to the sugar, pla!e over the fire in a preserving kettle, and stir until the mi.ture !omes to a rapid boil" #ash the raisins, hi!h should be seeded, add them ith the plums to the sirup, and !ook until the mi.ture is the !onsisten!y of +elly" )ust before removing from the stove, add the nut meats" Pour the mi.ture into hot sterili&ed glasses, !ool, seal, and label" $f very sour plums are used, in!rease the amount of sugar" ??" C8ERR6,A-%,P$-EAPPLE CO-1ER3E",,Cherries !ombine very ell ith pineapple in a !onserve" 1 eet !herries should, if possible, be used for this purpose"

C8ERR6,A-%,P$-EAPPLE CO-1ER3E ; : ; : (t" s eet !herries pineapple lb" sugar !" hot ater

#ash, stem, and seed the !herries" 1li!e and peel the pineapple and remove the eyes" Put the sugar and ater over the fire in a preserving kettle, and stir until the sirup !omes to the boiling point" To this sirup add the pineapple and the !herries and !ook until the +ui!e is very thi!k" Pour into hot sterili&ed glasses, !ool, seal, and label" ?@" RE%,RA1P/ERR6,A-%,C2RRA-T CO-1ER3E",,A !onserve having a very attra!tive !olor and a most appeti&ing flavor is made by !ombining red raspberries ith red !urrants" RE%,RA1P/ERR6,A-%,C2RRA-T CO-1ER3E < (t" red : (t" red : !" hot ;,:H; lb" raspberries !urrants ater sugar

Look the raspberries over !arefully, and remove any that sho signs of spoiling" #ash the !urrants and stem them" Add the ater to the sugar and put the mi.ture over the fire to boil" Add the !urrants to this, and stir until the mi.ture !omes to the boiling point" /oil for several minutes, or until the mi.ture begins to thi!ken, and then add the red raspberries" Continue to boil for ; or < minutes longer" Pour into hot sterili&ed glasses, !ool, seal, and label" ?A" CARROT CO-1ER3E",,Conserve made from !arrots ill be found to be surprisingly deli!ious, and it has the added advantage of being ine.pensive" CARROT CO-1ER3E :,:H; (t" !ooked !ut !arrots Rind of ; lemons > !" sugar ; !" hot ater )ui!e of < lemons /oil the !arrots until tender and !hop or put through a grinder ith the lemon rind" Then mi. ith the sugar, ater, and lemon +ui!e, and boil for about :H; hour or until thi!k" Put into hot sterili&ed glasses, !ool, seal, and label" *AR*ALA%E1 ?B" *AR*ALA%E1 are a form of preserves that differ from the other varieties more in the nature of the fruit used than in any other respe!t" For marmalades, large fruits are generally used, and, as a rule, the fruits are left in se!tions or in !omparatively large pie!es" The preparation of this food, ho ever, differs in no ay from preserves proper and !onserves, the pro!esses of !ooking, sealing, storing, et!" being pra!ti!ally the same" @C" ORA-4E *AR*ALA%E",,Oranges !ombined ith half as many lemons make a

marmalade that most persons like" $n fa!t, orange marmalade is probably made more often than any other kind" ORA-4E *AR*ALA%E :; oranges ? lemons :,:H; (t" hot ater > lb" sugar Peel the oranges and the lemons in the same ay an apple ould be peeled, inserting the knife deep enough to !ut through the skin !overing the se!tions" Remove the !ontents of the se!tions and s(uee&e out any +ui!e that may remain in the thin skin" Remove the hite material from the inside of the peeling, and !ut the yello portion that remains into thin strips" Add the ater to the skins and simmer slo ly for : hour" At the end of this time, add the sugar and the orange and the lemon pulp, and boil until the mi.ture is thi!k" Pour into hot, sterili&ed glasses, !ool, and then seal and label" @:" ORA-4E,A-%,R82/AR/ *AR*ALA%E",,$f a some hat different flavor is desired in a marmalade, rhubarb instead of lemons may be used ith oranges, as sho n in the a!!ompanying re!ipe" ORA-4E,A-%,R82/AR/ *AR*ALA%E A : = < oranges (t" hot ater lb" sugar (t" rhubarb !ut into pie!es

Prepare the oranges as for orange marmalade" 1lo ly !ook the yello part of the skin in : (uart of ater for :H; hour" To this add the sugar and the rhubarb, and !ook slo ly until it is (uite thi!k" 1tir in the orange pulp and !ook until the mi.ture is again thi!k" Pour into hot sterili&ed glasses, !ool, seal, and label" @;" 52$-CE *AR*ALA%E",,5uin!es !ut into (uarters, !ooked, and then for!ed through a sieve make an e.!eptionally good marmalade, so far as both flavor and !olor are !on!erned" -o other fruit need be used ith the (uin!es, as they have enough flavor in themselves" 52$-CE *AR*ALA%E = (t" (uartered (uin!es : (t" hot ater = lb" sugar #ipe the fu&& from the (uin!es, ash, (uarter, and remove the !ores, but do not peel" Put over the fire in a preserving kettle ith the ater" Cook until the (uin!es are soft, remove from the fire, and mash through a sieve" Add the sugar to the (uin!e pulp, repla!e on the fire, and !ook until the mi.ture is thi!k, stirring !onstantly to prevent burning" Pour into hot sterili&ed glasses, !ool, seal, and label" @<" 4RAPE *AR*ALA%E",,The pulp and skins of grapes are espe!ially satisfa!tory for marmalade" $n fa!t, most persons ho are fond of grapes find marmalade of this kind very appeti&ing" 4RAPE *AR*ALA%E

= (t" stemmed grapes ; !" hot ater < lb" sugar 1eparate the pulp of the grapes from the skins, put it into a preserving kettle ith the ater, and heat to the boiling point" Cook slo ly until the seeds !an be separated from the pulp, and then remove the seeds by pressing the pulp through a sieve" Return to the preserving kettle ith the grape skins" Add the sugar, and !ook the mi.ture slo ly until it is thi!k, stirring !onstantly to prevent s!or!hing" Care must be taken not to !ook it too long, as the marmalade be!omes (uite stiff" Pour into hot, sterili&ed glasses, !ool, seal, and label" @=" ORA-4E,A-%,P$-EAPPLE *AR*ALA%E",,-o better !ombination !an be se!ured than oranges and pineapple" To make marmalade, both fruits are !ut into small pie!es and then !ooked in a thi!k sirup" ORA-4E,A-%,P$-EAPPLE *AR*ALA%E A ; ; = oranges !" hot ater pineapples lb" sugar

#ash the oranges, !ut skins and all into small pie!es, remove the seeds, and boil slo ly in the ater until the skins are soft" Prepare the pineapples by peeling them, removing the eyes, and then shredding or !utting into very small pie!es" Add the pineapple to the orange, stir in sugar, and !ontinue to boil until the +ui!e is at the +elly stage" Pour into hot sterili&ed glasses, !ool, seal, and label" )A*1 @>" )A* is similar to preserves, e.!ept that the fruit used is made into a pulp before it is !ooked ith the sugar or after a part of the !ooking is done" As a rule, only hole small fruits are used for +ams, but the larger fruits !an be utili&ed for this purpose by being !ut fine and made into a pulp" #hen small fruits are used, part or all of the seeds are sometimes removed, but generally the seeds are allo ed to remain if they are not too large" )am is made thi!k by long boiling, and hen done is usually (uite smooth" A pre!aution, ho ever, that should al ays be taken is not to !ook it too long, for +am is very unappeti&ing if it is too thi!k" Fruit may be pur!hased purposely for +am, but for the most part, this form of preserve is made of imperfe!t or very ripe fruits that are not suitable for !anning, preserves, and other pro!esses that re(uire almost perfe!t fruit" $f this point is kept in mind, it ill be possible, during the !anning season, to make into a deli!ious +am fruit that ould other ise be asted" @?" 1TRA#/ERR6 )A*",,As stra berries have very small seeds, this fruit makes an e.!ellent +am" 1TRA#/ERR6 )A* = (t" stra berries ; lb" sugar #ash and hull the stra berries" Then mash them in a preserving kettle

and add the sugar to them" Pla!e over the fire, and boil slo ly until the mi.ture be!omes thi!k, stirring fre(uently to prevent the +am from sti!king to the kettle and s!or!hing" #hen the +am is !ooked to the proper !onsisten!y, the +ui!e should test as for +elly" Pour the mi.ture into hot sterili&ed glasses, !ool, and then seal and label" @@" RA1P/ERR6 )A*",,/oth red and bla!k raspberries are mu!h used for +am" 1ome persons like to remove the seeds from raspberry +am, but as very little pulp remains after the seeds are taken out, this plan is not re!ommended" RA1P/ERR6 )A* = (t" raspberries ; lb" sugar Look over the raspberries !arefully and then ash" Put them into a preserving kettle ith the sugar" 8eat to the boiling point, and !ook slo ly for a fe minutes" Then mash the berries to a pulp, and !ontinue to !ook until the mi.ture thi!kens and the +ui!e tests as for +elly" Pour into hot sterili&ed +ars, !ool, seal, and label" @A" 4REE-,4A4E )A*",,4reen gages make a smooth, tart +am that appeals to most persons" The seeds of the plums are, of !ourse, removed, but the skins are allo ed to remain in the +am" 4REE-,4A4E )A* = (t" green,gage plums = lb" sugar :,:H; !" hot ater #ash the plums, !ut them in half, and remove the seeds, but not the skins" %issolve the sugar in the ater over the fire, and hen it !omes to the boiling point, add the plums" Cook slo ly until the plums are mushy and the entire mi.ture is thi!k" Pour into sterili&ed glasses, !ool, seal, and label" $f s eet plums are used, de!rease the (uantity of sugar" @B" 4OO1E/ERR6 )A*",,#hen gooseberries are ell ripened, they make very good +am" As this fruit is rather tart, !onsiderable sugar must be used if a s eet +am is desired" 4OO1E/ERR6 )A* = (t" gooseberries < lb" sugar Remove the stems and blossom ends from the gooseberries and ash thoroughly" Add the sugar to the berries in a preserving kettle" /ring to a rapid boil, !ook for a fe minutes, and then mash the berries to a pulp" Cook until the mi.ture thi!kens and tests as for +elly" Pour into hot sterili&ed glasses, !ool, seal, and label" AC" /LAC7/ERR6 )A*",,Probably no +am is so ell liked as that made from bla!kberries" 1ome varieties of these are large in si&e and !ontain !onsiderable pulp in proportion to seeds" These are espe!ially suitable for +am" /LAC7/ERR6 )A*

= (t" bla!kberries :H; !" hot ater ; lb" sugar #ash the berries thoroughly, and put /ring to the boiling point, and boil the berries, add the sugar, and !ook is of a +elly,like !onsisten!y" Pour and label" /2TTER1 A:" FR2$T /2TTER1 are a form of preserves similar to +ams, and are used in the pla!e of preserves, +ams, !onserves, or marmalades" The fruit used for this purpose, hi!h may be either large or small, is usually very ripe and some hat soft" Therefore, as in the !ase of +ams, imperfe!t fruits that are not suitable for other purposes !an be used very ell for butters" /utters made from fruits differ from +ams in that both the skins and seeds are al ays removed" The !ompleted mi.ture is smooth and thi!k, having been made thi!k by long boiling and evaporation, rather than by the addition of large (uantities of sugar" $n fa!t, less sugar is used for butters proportionately than for any other preserved fruit" 1pi!es are generally used in butters, so that the mi.ture is very highly flavored" To prevent butters from s!or!hing, they should be stirred !onstantly for a long period of time" This stirring be!omes very tiresome, but it should not be stopped or the mi.ture is !ertain to s!or!h" $f they are properly !ooked, butters keep ell ith very little !are in storage" Cro!ks are generally used for the storage of butters, but glasses or +ars may be substituted" A;" APPLE /2TTER",,Apples are very often made into butter, but for this purpose sour apples that ill !ook soft should be sele!ted" $f the pro!edure e.plained in the a!!ompanying re!ipe is follo ed, very good results may be e.pe!ted" APPLE /2TTER = A : < : : (t" apples (t" !ider lb" sugar tsp" !innamon tsp" !loves tsp" allspi!e them over the fire ith the ater" slo ly for a fe minutes" Then mash the mi.ture until, hen tested, it into hot, sterili&ed glasses, !ool,

Peel the apples and (uarter them" /oil the !ider until it is redu!ed half" Add the apples to the !ider, and !ook slo ly for about < hours, or until they are mushy, stirring !onstantly ith a ooden spoon to prevent the apples from sti!king to the bottom of the kettle" At the end of this time, the mi.ture should be thi!k and smooth and dark in !olor" $f it gets too thi!k, more !ider !an be added" About : hour before the !ooking is !ompleted, add the sugar and the spi!es" Even greater !are must be e.er!ised from this time on to prevent s!or!hing" $f, after !ooking < hours, the mi.ture is not suffi!iently thi!k, !ontinue to !ook until more of the moisture is evaporated" 8ave hot sterili&ed glasses or !ro!ks ready, fill them ith the butter, !ool, and seal"

A<" PEAC8 /2TTER",,Pea!hes are espe!ially satisfa!tory hen made into butter" This fruit does not re(uire su!h long !ooking as apples, as ill be seen in the a!!ompanying re!ipe" PEAC8 /2TTER = (t" pea!hes : !" hot ater : lb" sugar : tsp" !innamon :H; tsp" !loves #ash the pea!hes, rub them to remove the fu&&, !ut them in half, and take out the seeds" *easure the pea!hes and put them ith the ater into the preserving kettle, bring them to a boil, and !ook until they are thoroughly softened" Then press them through a sieve or a !olander, return the pulp to the preserving kettle, and add the sugar and the spi!es" Cook slo ly for : or ; hours, or until it has be!ome a ri!h dark, !lear !olor" Pour the butter into hot sterili&ed glasses or !ro!ks, !ool, and seal" A=" PEAR /2TTER",,An appeti&ing fruit butter !an be made from pears in the same ay that pea!h butter is made" PEAR /2TTER = ; : ; : (t" pears, (uartered !" hot ater lb" sugar tsp" !innamon tsp" !loves

#ash, !ut, and !ore the pears, but do not peel them" Cut them into (uarters, and put the (uarters into a preserving kettle ith the ater" /ring to the boiling point, and boil until soft or mushy" Remove from the kettle and for!e through a sieve or a !olander" To the pulp, add the sugar and spi!es, return to the kettle, and !ook slo ly for about ; hours, stirring !onstantly to prevent s!or!hing" $f ; hours is not suffi!ient to !ook the mi.ture dry, !ook a little longer" Pour into hot sterili&ed glasses or +ars, !ool, and seal" A>" PL2* /2TTER",,Another very good ay in hi!h to preserve plums for future use is to make butter of them" The a!!ompanying re!ipe e.plains the !orre!t pro!edure for butter of this kind" PL2* /2TTER = (t" plums : !" hot ater < lb" sugar ; tsp" !innamon :H; tsp" !loves #ash the plums, !ut them in half, and remove the seeds" Put the plums ith the ater into a preserving kettle, and boil until they are soft" Press them through a sieve or a !olander, return to the preserving kettle, and add the sugar and spi!es" /oil until the mi.ture is thi!k and +elly,like, stirring !onstantly to prevent s!or!hing" Pour into hot sterili&ed !ro!ks or glasses, !ool, and seal" $f very sour plums are used, in!rease the amount of sugar"

9 P$C7L$-4

PR$-C$PLE1 OF P$C7L$-4 A?" P$C7L$-4 !onsists in preserving fruits and vegetables in vinegar or brine" Ea!h of these li(uids a!ts as a preservative, so that the re!epta!les, or !ontainers, for the food do not have to be sealed air,tight, nor does the preserved food re(uire mu!h !are in order to have it keep perfe!tly" The effe!t of the pi!kling li(uids on both fruits and vegetables is very similar" The salt in the brine or the vinegar hardens the !ellulose of the foods to su!h an e.tent that they are impervious to the a!tion of ba!teria" #hile this permits the foods to keep ell, it also makes them diffi!ult to digest, a fa!t that must be remembered hen pi!kled foods are in!luded in the diet" A@" The pro!edure in pi!kling is simple" After the fruit or vegetable is !leaned and prepared in the ay desired, it is merely a matter of pla!ing the food in sterili&ed +ars or !ro!ks, pouring the hot preserving li(uid over it, allo ing it to !ool, and then storing it" $n some !ases the food is !ooked, and in others it is not" As a rule, spi!es of some kind or other are added, both to aid in preserving and to impart flavor" AA" Pra!ti!ally all large fruits and many vegetables are pi!kled, as is sho n in the re!ipes that follo " Foods preserved by pi!kling are kno n as either pi!kles or relishes" #hile both produ!ts are similar in many respe!ts, relishes are distinguished from pi!kles in that, as a rule, they are made up from more than one kind of fruit or vegetable and usually the pie!es are !ut or !hopped and not put up hole" Often the foods in relishes are !hopped or !ut so fine as to make it almost impossible to tell hat the fruit or vegetable as originally" The food value of both these produ!ts is not e.tremely high, unless a great (uantity of sugar is used in the pi!kling" This is sometimes the !ase ith pi!kled pea!hes or pears, but seldom if ever ith pi!kled vegetables" 9 9 9 9 9

REC$PE1 FOR P$C7L$-4 P$C7LE1 AB" 1*ALL C2C2*/ER P$C7LE1",,Perhaps the most !ommon pi!kles are small !u!umbers pi!kled a!!ording to the a!!ompanying re!ipe" 1u!h pi!kles meet ith favor and serve very ell as appeti&ers" The !u!umbers sele!ted should be small, so that they ill be solid all the ay through" 1*ALL C2C2*/ER P$C7LE1 : gal" ater = !" !oarse salt ;CC small !u!umbers :H; gal" vinegar

:,:H; tsp" !elery seed : lb" light,bro n sugar :H; tsp" mustard seed : tsp" salt : o&" sti!k !innamon : tsp" hole !loves *ake a brine of the ater and the !oarse salt, pour it over the !u!umbers, and allo them to stand for ;= hours" At the end of this time, pour off the brine, ash the pi!kles in !old ater, and pla!e them into !ro!ks" 8eat the vinegar, add the !elery seed, sugar, mustard seed, salt, !innamon, and !loves, and bring the mi.ture to the boiling point" Pour this over the pi!kles in the !ro!ks, !over !losely hile hot, and pla!e in storage" $f the pi!kles are desired s eet, add more bro n sugar to the mi.ture" BC" 1L$CE%,C2C2*/ER P$C7LE1",,Large !u!umbers !ut into sli!es may be pi!kled in pra!ti!ally the same ay as small !u!umbers" At times, hen small !u!umbers are hard to get, large !u!umbers ill take their pla!e very ell" $n fa!t, some house ives prefer sli!ed !u!umber pi!kles to the small ones" 1L$CE%,C2C2*/ER P$C7LE1 : gal" sli!ed !u!umbers : !" !oarse salt :,:H; (t" vinegar : pt" ater : tsp" pepper < tsp" mustard : tsp" !innamon : tsp" !loves = onions, !hopped : !" bro n sugar : Tb" salt 1ele!t rather large !u!umbers" #ash and peel them and !ut into :H=,in!h sli!es" 1prinkle ell ith salt, and mi. the salt among the layers of !u!umbers" Allo this to stand for ;= hours0 then drain and ash in !lear !old ater" To the vinegar and ater add the spi!es, onion, sugar, and salt" 8eat this to the boiling point, pour over the sli!ed !u!umbers, and pa!k them into +ars or !ro!ks" 1eal hile hot and store" B:" C2C2*/ER1 $- /R$-E",,Cu!umbers may also be preserved in brine, stored, and pi!kled in vinegar later in any (uantity, as desired" Pour : gallon of boiling ater over = !upfuls of !oarse salt" This should make brine that is heavy enough to support an egg" #ash !u!umbers of any desired si&e, put them into a sterili&ed !ro!k, in layers, and pour the brine, hi!h has been allo ed to !ool, over the !u!umbers until they are entirely !overed" Cover the top of the !ro!k ell and store" Cu!umbers preserved in this ay may be taken from the brine at any time and pi!kled" To do this, soak them in fresh ater to remove the salty taste" The fresh ater may have to be poured off and repla!ed several times" After they have been freshened suffi!iently, pi!kle them in vinegar and season them in any desirable ay" B;" P$C7LE% /EA-1",,1tring beans that are pi!kled make a good relish to serve ith meals" 2nlike !u!umbers that are pi!kled, the beans are !ooked before the preserving li(uid is added" The a!!ompanying re!ipe is for either a. or green beans"

P$C7LE% /EA-1 = (t" beans :,:H; (t" vinegar : !" bro n sugar : tsp" salt :H; tsp" pepper : tsp" allspi!e : tsp" !innamon : tsp" !loves 1ele!t large, firm, tender a. or green beans" Cover them ith ater to hi!h has been added : level teaspoonful of salt to ea!h (uart and put them over the fire to !ook" /oil the beans until they !an be pier!ed ith a fork, remove from the fire, drain, and pa!k into +ars or !ro!ks" To the vinegar add the sugar, salt, and spi!es" /ring this mi.ture to the boiling point, and pour it over the beans in the +ars or !ro!ks, filling them !ompletely or !overing the beans ell" Close tight and store" B<" P$C7LE% /EET1",,Pi!kled beets meet ith mu!h favor as a relish" Like pi!kled beans, they must be !ooked before they !an be pi!kled0 also, unless they are very small, they should be sli!ed before pi!kling as the re!ipe points out" P$C7LE% /EET1 = (t" red beets ; (t" vinegar ; !" bro n sugar : tsp" salt :H; tsp" pepper : tsp" !innamon : tsp" !loves : tsp" allspi!e Cut the tops from the red beets, leaving : in!h of the stems and the roots atta!hed" 1!rub ell ith a vegetable brush, and put to !ook in boiling ater" Cook until the beets are tender enough to be pier!ed ith a fork" Pour off the hot ater and run !old ater over them" Remove the roots and stems, and !ut into sli!es of any desired thi!kness or into di!e, if preferred" Pa!k into +ars or !ro!ks" Then bring the vinegar to a boil, and to it add the sugar, salt, and spi!es" Pour this hot mi.ture over the beets" 1eal the beets hile hot, !ool, and store" B=" P$C7LE% CA2L$FLO#ER",,Cauliflo er is another vegetable that lends itself ell to pi!kling" This food must be !ooked, too, before pi!kling0 and to have it +ust right for pa!king into the !ontainers, it re(uires parti!ular attention in !ooking" P$C7LE% CA2L$FLO#ER = (t" !auliflo er broken into pie!es ; !" bro n sugar : Tb" salt :H; tsp" pepper : (t" vinegar : pt" ater 1ele!t firm heads of !auliflo er and break them into se!tions or

flo erets" $mmerse these in !old ater to hi!h has been added : teaspoonful of salt to the (uart" Allo the !auliflo er to stand for : hour in the salt ater" Remove from the ater, and put over the fire to !ook in salt ater of the same proportion as that used for soaking" Cook until the !auliflo er is (uite tender, but not so tender as it ould be !ooked to serve at the table" $f this is done, the !auliflo er ill darken and break into pie!es" $t should be firm enough not to !rush or break easily hen it is pa!ked into the +ars" #hen properly !ooked, pa!k !losely into +ars, add the sugar, salt, and pepper to the vinegar and ater, heat to the boiling point, and pour this li(uid over the !auliflo er, !ompletely !overing it" 1eal hile hot, allo to !ool, and store" B>" P$C7LE% O-$O-1",,Pi!kled onions are ell liked by many" For pi!kling purposes, medium small onions of uniform si&e are most suitable" O ing to their nature, onions !annot be pi!kled so (ui!kly as some of the vegetables mentioned, but, other ise, the ork is done in pra!ti!ally the same ay" P$C7LE% O-$O-1 = (t" onions ; (t" spi!ed vinegar 1ele!t onions that are as nearly the same si&e as possible" Peel them and let them stand in fresh ater for ;= hours" Pour off this ater, and over the onions pour a brine made by adding ; !upfuls of salt to ea!h gallon of ater" Allo them to stand in this brine for < days, !hanging the brine on!e during this time" Remove the onions from the brine, and freshen in !old ater for ; hours" %rain the onions and !ook them in the spi!ed vinegar for :H; hour" Any of the spi!ed vinegars given for the other vegetables may be used" After !ooking, pa!k the onions ith the li(uid into +ars, seal, !ool, and store" B?" P$C7LE% PEAC8E1",,Among the fruits that may be pi!kled, pea!hes seem to meet ith great favor" They, as ell as pi!kled pears and pi!kled !rab apples, make a relish that adds variety to the foods that are served in the home from day to day" The pi!kling pro!ess does not differ materially from that applied to vegetables, as the a!!ompanying re!ipe sho s" P$C7LE% PEAC8E1 ; : : = ; lb" (t" o&" (t" Tb" bro n sugar vinegar sti!k !innamon pea!hes !loves

/oil the sugar, vinegar, and !innamon together until they begin to look sirupy" #ash the pea!hes and rub off the fu&&" 1ti!k one or t o !loves into ea!h pea!h, and drop the pea!hes into the sirup" Cook them until they may be easily pier!ed ith a fork" Put them into +ars, pour the sirup over them, filling ea!h +ar, and seal hile hot" Allo the +ars to !ool and store" The pea!hes may be peeled if desired" $t may also be more !onvenient to !ook only part of the pea!hes in the sirup at one time, !ooking the remainder after these have been taken out and put into +ars" B@" P$C7LE% PEAR1",,Pears also lend themselves readily to pi!kling" 1pe!ifi! dire!tions are not given here, be!ause they are pi!kled in

e.a!tly the same as desired"

ay as pea!hes" The pears may be peeled or not,

BA" P$C7LE% CRA/ APPLE1",,Crab apples that are to be pi!kled should preferably be of a large variety" The dire!tions given for pi!kling pea!hes apply also to this fruit" The !rab apples should be e.amined !arefully to make !ertain that they !ontain no orms" Also, the stems should be left on, and they should be ashed thoroughly ith the blossom ends !ut out" REL$18E1 BB" *21TAR% P$C7LE1",,Among the relishes, mustard pi!kles are very popular" This relish is made up of a large number of vegetables, namely, !u!umbers, string beans, green peppers, red s eet peppers, onions, green tomatoes, !auliflo er, and green Lima beans" *21TAR% P$C7LE1 : pt" small !u!umbers : (t" string beans = green peppers = red s eet peppers : pt" small onions : pt" green tomatoes : pt" !auliflo er : !" green Lima beans <H= !" flour ; !" sugar = Tb" po dered mustard ; tsp" tumeri! : Tb" !elery seed : Tb" salt :H; tsp" pepper : (t" vinegar : pt" ater #ash all the vegetables and prepare them by !utting them into the desired si&es" The onions and !u!umbers should be of a si&e that ill not re(uire !utting" Put all the vegetables together, !over them ith salt ater made by adding : !upful of salt to ea!h ; (uarts of ater, and allo them to stand in this for ;= hours" At the end of this time, drain off the brine and freshen the vegetables in !lear ater for about ; hours" *i. the dry ingredients together, heat the vinegar and ater, and pour it over all" /ring this mi.ture to the boiling point, and pour it over the vegetables" Fill the +ars ith the hot mi.ture, seal, !ool, and store" :CC" 1PA-$18 REL$18",,Another satisfa!tory relish made up of a large number of vegetables and spi!es is 1panish relish" $n its preparation, ho ever, the vegetables are not !hopped very fine" 1PA-$18 REL$18 :; green s eet peppers :; red s eet peppers :; medium,si&ed onions :; green tomatoes ; medium,si&ed heads of !abbage : tsp" salt

: lb" bro n sugar :H; tsp" bla!k pepper :H= tsp" Cayenne pepper : Tb" mustard seed : tsp" !elery seed :,:H; (t" vinegar #ash the vegetables and !hop them into !oarse pie!es" Cover them ith salt ater made by adding : !upful of salt to a gallon of ater and allo them to stand in this brine for ? to A hours" At the end of this time, drain off the salt ater and ash ith !lear ater" Add the salt, sugar, and spi!es to the vinegar, and bring this mi.ture to the boiling point" Then pour it over the mi.ture of vegetables, pa!k all into sterili&ed !ro!ks or +ars, seal, !ool, and store" :C:" C8O# C8O#",,1till another relish in hi!h a variety of vegetables is used is !ho !ho " This relish is ell and favorably kno n to house ives for the &est it imparts to meals" C8O# C8O# ; (t" small green tomatoes ? green peppers ? red peppers : small head of !abbage ; bun!hes !elery : pt" small onions : (t" small !u!umbers < (t" vinegar : Tb" salt ; !" bro n sugar :H; tsp" bla!k pepper ; Tb" mustard seed ; Tb" tumeri! ; Tb" allspi!e : Tb" !loves : Tb" !innamon #ash the vegetables and !ut them into very small pie!es" Cover them ith salt ater made by adding : !upful of salt to a gallon of ater, and let them stand in this for ? to A hours" %rain at the end of this time, and ash ith !old ater" 8eat the vinegar, and to it add the salt, sugar, and spi!es" Add this to the vegetables and !ook until they are soft" Pa!k into sterili&ed +ars, seal hile hot, !ool, and store" :C;" /EET REL$18",,A relish in hi!h !ooked beets are the prin!ipal ingredient may be made up from the a!!ompanying re!ipe" As pi!kled beets in any form are usually ell liked, this relish may be put up for the variety it offers" /EET REL$18 : (t" !ooked beets, !hopped : !" horseradish root, grated : !" vinegar : Tb" salt :H; !" sugar : tsp" !innamon : tsp" !loves Cook the beets in the usual ay" #hen they are tender, remove the skins

and !hop (uite fine" Add the grated horseradish to the beets" To the vinegar, add the salt, sugar, and spi!es and heat to the boiling point" Pour this mi.ture over the vegetable mi.ture, pa!k all into hot sterili&ed +ars, seal, !ool, and store" :C<" C8$LL$ 1A2CE",,Chilli sau!e is a ell,kno n relish in hi!h ripe tomatoes, red or green peppers, and onions are !ombined ith spi!es and vinegar" Although not so many vegetables are used in this relish as in those hi!h pre!ede, it merits a pla!e among the !anned foods prepared for future use" C8$LL$ 1A2CE ; (t" medium,si&ed ripe tomatoes ; red or green peppers, finely !hopped ; onions, finely !hopped ; !" vinegar :H; !" sugar : Tb" salt : tsp" ground !loves ; tsp" ground !innamon ; tsp" !elery salt /lan!h the tomatoes in boiling ater until the skins loosen" Then remove the skins and stem ends, !hop the tomatoes, and put them into a preserving kettle ith the !hopped peppers and !hopped onions" 8eat gradually to the boiling point, add the vinegar, sugar, salt, and spi!es, and !ook slo ly until the mi.ture is (uite thi!k" This ill re(uire from ; to < hours" Then put the hot sau!e into sterili&ed bottles or +ars, seal, allo them to !ool, and store" :C=" 4REE-,TO*ATO P$C7LE",,A pleasing relish may be made from green tomatoes after the frost has !ome in the fall and tomatoes on the vines ill not mature" 4REE-,TO*ATO P$C7LE < (t" green tomatoes, sli!ed ; (t" onions, sli!ed : (t" vinegar : pt" ater : Tb" salt :,:H; lb" bro n sugar ; Tb" !innamon ; tsp" !loves ; tsp" allspi!e < Tb" !elery salt : Tb" mustard seed 1ele!t firm green tomatoes, ash them, and sli!e them" Peel the onions, and sli!e them into sli!es of the same thi!kness as the tomatoes, about :H= in!h being perhaps the most desirable" *i. the tomatoes and onions, sprinkle them generously ith salt, and allo them to stand for ;= hours" At the end of this time, pour off any e.!ess li(uid0 then pour a small (uantity of fresh ater over them, and drain this off, also" To the vinegar and ater, add the salt, sugar, and spi!es" 8eat this mi.ture to the boiling point, pour it over the mi.ture of tomatoes and onions, and put into +ars" 1eal the +ars hile hot, allo them to !ool, and then store" :C>" R$PE,TO*ATO P$C7LE",,Ripe tomatoes form the basis of another relish

kno n as ripe,tomato pi!kle" Like other relishes in used, this relish is very satisfa!tory for meals in relishes may be served" R$PE,TO*ATO P$C7LE ; ; < < : : : : : : (t" ripe tomatoes bun!hes !elery red s eet peppers medium,si&ed onions (t" vinegar Tb" salt !" sugar Tb" mustard seed Tb" ground !loves Tb" ground !innamon

hi!h tomatoes are hi!h pi!kles or

/lan!h the tomatoes until the skins loosen, and then peel them" Remove the stem ends, and !ut the tomatoes into (uite large pie!es" Chop the !elery, peppers, and onions !oarsely" Cook together until they are almost tender" Pour off the ater" *i. all the vegetables together, and pa!k them into a sterili&ed stone +ar" To the vinegar, add the salt, sugar and spi!es" /oil and pour this mi.ture over the vegetables in the stone +ar, !over, and allo this to stand at least ; eeks before using" :C?" TO*ATO CAT12P",,As a !ondiment to be served ith meats, oysters, fish, baked beans, and other foods high in protein, !atsup finds !onsiderable use" This relish, hi!h is also !alled !at!hup and ket!hup, may be made from both vegetables and fruits, but that made from tomatoes seems to be the most desirable to the ma+ority" TO*ATO CAT12P :H; bu" ripe tomatoes :H; !" salt : lb" bro n sugar ; (t" vinegar : Tb" ground !innamon : tsp" Cayenne pepper ; Tb" !elery salt ; tsp" ground !loves Remove the skins from the tomatoes by blan!hing and !ut out the stem ends" Then sli!e the tomatoes, put them into a preserving kettle over the fire, !ook them until they are soft, and for!e them through a sieve to remove the seeds" Return the pulp to the preserving kettle, add the salt, sugar, vinegar, and spi!es, and !ook the mi.ture until it is redu!ed at least half in (uantity" Pour into sterili&ed bottles, seal, !ool, and store" :C@" 4RAPE CAT12P",,Perhaps the best,kno n !atsup made from fruit is grape !atsup" $ts uses are pra!ti!ally the same as those of tomato !atsup, and it is made in mu!h the same ay" 4RAPE CAT12P = < : ; : (t" Con!ord grapes !" vinegar lb" bro n sugar Tb" !innamon tsp" !loves

: tsp" allspi!e Put the grapes to !ook ith the vinegar" #hen they have !ooked soft enough, press through a sieve to remove the seeds and skins" Add the sugar and spi!es, and !ook until the mi.ture is rather thi!k" 1tir !onstantly to prevent s!or!hing" Pour into sterili&ed bottles, seal, !ool, and store" :CA" P$C7LE% #ATER*ELO- R$-%",,An unusual, though highly satisfa!tory, relish may be made from the rind of melons" The a!!ompanying re!ipe is for pi!kled atermelon rind, but if desired muskmelon rind may be substituted" $n either !ase, only the hite part of the rind should be used" P$C7LE% #ATER*ELO- R$-% = : : : < : (t" o&" Tb" !" lb" (t" atermelon rind !ut into strips or !ubes sti!k !innamon !loves ater sugar vinegar

Prepare the rind by !utting off the green skin and all the pink flesh on the inside" Cut this rind into strips : in!h ide and : in!h thi!k, and then into !ubes, if desired" Cook in ater until the rind may be easily pier!ed ith a fork" Add the spi!es, ater, and sugar to the vinegar, and boil until it be!omes sirupy" Add to this sirup the !ooked atermelon rind and bring to the boiling point" Then pa!k into sterili&ed +ars, seal, !ool, and store" :CB" CRA/,APPLE REL$18",,Among the fruits, !rab apples lend themselves best to the making of relish" /y the addition of oranges, raisins, and spi!es, as in this re!ipe, !rab,apple relish is made very desirable and agreeable to the taste" CRA/,APPLE REL$18 = < = = ; : : : (t" !rab apples !" vinegar oranges lb" bro n sugar lb" 1ultana raisins Tb" po dered !innamon tsp" !loves tsp" allspi!e

#ash the !rab apples, remove the !ores, and !ut the apples into small pie!es" Put them into a preserving kettle, add the vinegar, the oranges, peeled and sli!ed, the sugar, the raisins, and the spi!es" Cook all slo ly until the apples are soft" Pour into sterili&ed +ars or glasses, seal, !ool, and store" 9 9 9 9 9

)ELL6 *A7$-4, PRE1ER3$-4, A-% P$C7L$-4 ELA*$-AT$O- 52E1T$O-1 F:G FaG 4ive three reasons hy the making and use of +elly has value"

FbG #hen are pi!kles permissible in the dietM F;G #hat is ne!essary for the making of good +ellyM F<G *ention some important points to !onsider in sele!ting fruit for +elly making" F=G FaG #hat is pe!tinM FbG #hy are ripe fruits not so satisfa!tory for +elly making as partly green onesM F>G 4ive the test for pe!tin" F?G 8o may +elly be made from fruit +ui!es that do not !ontain pe!tinM

F@G 4ive the best method of e.tra!ting fruit +ui!e for +elly" FAG #hat material is best for +elly bagsM #hyM FBG #hat is the general proportion of sugar and +ui!e for makingI FaG +elly from very sour fruitsM FbG +elly from slightly sour fruitsM F:CG 4ive the method for making +elly by the mean,boiling method" F::G #hat is meant byI FaG short boilingM FbG long boilingM F:;G 4ive t o tests for determining hen +elly has !ooked suffi!iently" ith

F:<G FaG 8o should glasses be prepared before filling them +ellyM FbG 8o are glasses !losed for storingM

F:=G FaG #hat are preservesM FbG #hat kind of fruits should be sele!ted for preservesM F:>G %es!ribe the best method of making preserves" F:?G 8o F:@G 8o do !onserves differ from preservesM do marmalades differ from !onservesM

F:AG %es!ribe +am" F:BG 8o does fruit butter differ from +amsM

F;CG #hat areI FaG pi!klesM FbG relishesM 9 9 9 9 9

CO-FECT$O-1 9 9 9 9 9

-AT2RE A-% CO*PO1$T$O-AT2RE OF CO-FECT$O-1 :" CO-FECT$O-1 are su!h s eetmeats as !andy and similar arti!les, hi!h have for their foundation sugar, sirup, honey, and the like" As is ell kno n, the most important variety of !onfe!tion is !andy, and this is the one that is usually meant hen the term !onfe!tions is mentioned"

Confe!tions, ho ever, are not so limited as might be imagined upon first thought, for many deli!ious dishes hose main ingredient is nuts, fruits, !o!onut, or pop !orn are also pla!ed in this !lass" To be sure, most of these !ontain s eetening material of some sort in greater or smaller (uantities" Therefore, in its broadest sense, !onfe!tions may be regarded as preparations having for their !hief ingredient sugar or substan!es !ontaining it, su!h as molasses, honey, et!", usually mi.ed ith other food materials, su!h as nuts, fruits, !ho!olate, star!hes, and fats, to give them body and !onsisten!y, and flavored and !olored in any desired ay" ;" The making of !onfe!tions, and of !andy in parti!ular, is both a useful and a delightful pastime that !an be indulged in even by those ho are only slightly skilled" $n fa!t, ith a !ertain amount of kno ledge of the methods used and a little pra!ti!e, surprising results !an be obtained by the amateur !andy maker" Then, too, it is a !omparatively simple matter to !opy the !onfe!tioner's ork" A !onsiderable variety of !andies !an often be made from a simple foundation material if a little originality or ingenuity is applied" 1in!e it is an easy matter to prepare foods of this kind and sin!e they !an be made at home more !heaply and of more tasty and holesome materials, it is a de!ided advantage to make them rather than buy them, parti!ularly if they are used e.tensively in the home" 8o ever, not so mu!h fear need be felt no as formerly ith regard to !ommer!ially made !andies, for mu!h has been done in re!ent years to !ompel the use of holesome materials in !andies, espe!ially the !heaper ones that !hildren are apt to buy" The pure,food la s re(uire that no su!h adulterants as are not food materials and no harmful flavorings, !olorings, nor al!oholi! beverages be used in making !onfe!tions" As !an ell be understood, this is a valuable prote!tion" Conse(uently, at the present time, the harm, if any, resulting from eating !andy !omes from either the e.!essive or the rong use of it" <" The taste for !onfe!tions of all kinds is one that is a!(uired, and it is often developed to harmful e.tremes" Therefore, these foods, like most others, should be indulged in only in moderation" They ill then prove not only valuable, but entirely unharmful" The greatest pre!aution that should be observed in their use is in giving them to !hildren" 3ery young !hildren should not have !andy at all, it being mu!h too !on!entrated for digestive organs that are used to handling only diluted food materials" As they gro older and their diet begins to in!lude more foods, a small (uantity of holesome s eets ill not be harmful if it is given at meal time" Adults ith normal digestion may eat a reasonable amount of !andy and other !onfe!tions ithout in+ury" =" To assist in the making of !onfe!tions in the home, the prin!iples of !andy making, as ell as those hi!h must be understood for the making of su!h other foods as are !ommonly !alled !onfe!tions, are given in this 1e!tion" $n addition, there are in!luded e.pli!it dire!tions for the making of simple !andies and !onfe!tions and of some of the varieties that are more diffi!ult to make" The various operations are not hard to perform, and good results may be e.pe!ted if ea!h step is !arried out as dire!ted" The operations re(uiring skill and de.terity, su!h as the !oating of bonbons and !ho!olates, must be repeated several times if results that approa!h those of the professional !onfe!tioner are to be attained" 1till, surprisingly good results may be obtained the first time the ork is done if dire!tions are follo ed e.pli!itly" CO*PO1$T$O- OF CO-FECT$O-1

>" CAR/O86%RATE $- CO-FECT$O-1",,1o far as their !omposition is !on!erned, !onfe!tions are largely !arbohydrate in the form of sugar" This food material may be one of several different varieties" As is ell understood, the high per!entage of !arbohydrate, hi!h in some !ases may be very !lose to :CC per !ent", greatly in!reases the food value of this variety of foods" #here the per!entage is very high, the !andies are ne!essarily hard, for all or nearly all the moisture is driven off in the making" $n this !ase, as in other foods, the more ater there is present, the more redu!ed is the total food value" ?" FAT $- CO-FECT$O-1",,To a !ertain e.tent, fat is found in these high,!arbohydrate foods" $t is supplied largely by the use of milk, !ondensed milk, !ream, butter or butter substitutes, nuts, and !ho!olate" #hile these materials are usually added to produ!e a !ertain flavor or !onsisten!y, they form at the same time an ingredient that greatly in!reases the food value of the finished produ!t" @" PROTE$- $- CO-FECT$O-1",,Protein is not found e.tensively in !onfe!tions unless nuts, !ho!olate, milk, or other foods !ontaining it are used in their preparation" /ut, even then, s eets are usually eaten in su!h small (uantities that the protein in them does not figure to any great e.tent, so that, at best, !onfe!tions are not !onsidered as a sour!e of protein at any time" 8o ever, !ho!olate,!oated nuts, as ill readily be seen, are a rather high,protein food" A" *$-ERAL 1ALT1 $- CO-FECT$O-1",,Refined sugar does not !ontain mineral salts, so that unless other ingredients !ontaining this food substan!e are added, no mineral salts ill be present in !onfe!tions" $t is true that some of the ingredients used, su!h as milk, fruits, nuts, molasses, honey, maple sirup, et!", !ontain !ertain minerals0 but +ust as !onfe!tions are not taken as a sour!e of protein, so they are not !hara!teri&ed by the minerals in them" 9 9 9 9 9

CO-FECT$O- *A7$-4 $-4RE%$E-T1 21E% $- CO-FECT$O-1 FO2-%AT$O- *ATER$AL1 B" 124AR",,The most important ingredient used in the making of !onfe!tions is sugar" $t is therefore ell that the nature of this ingredient be thoroughly understood" $ts !hief !ommer!ial varieties are !ane sugar and beet sugar, both of hi!h produ!e the same results in !ookery operations" #hen sugar is mentioned as an ingredient, plain granulated sugar is meant unless it is other ise stated" #hether this is !ane or beet sugar makes no differen!e" The fineness and the !olor of sugar are due to its refinement and the manufa!turing pro!esses through hi!h it is put, and these are indi!ated by various terms and trade names, su!h as granulated, pulveri&ed, and soft sugars" The grading of granulated sugar is based on the si&e of its !rystals, this sugar !oming in three (ualities" The !oarsest is kno n as !oarse granulated0 the ne.t finer, as standard granulated0 and the finest, as fine granulated" There is also a fourth grade kno n as fan!y fine, or e.tra,fine, granulated, and often !alled fruit, or berry, sugar"

:C" 1o far as !andy is !on!erned, the !oarseness of the sugar does not make a great deal of differen!e, although the finer sugars are perhaps a little better be!ause they dissolve more (ui!kly in the li(uid and are a trifle less likely to !rystalli&e after !ooking" #hen sugar is to be used ithout !ooking, ho ever, its fineness makes a de!ided differen!e" 1ugars finer than granulated are kno n as pulveri&ed sugars and are made by grinding granulated sugar in a mill that !rushes the !rystals" These pulveri&ed sugars are kno n on the market as !oarse po dered, standard po dered, and LLLL po dered, the last being the one that should al ays be pur!hased for the making of !onfe!tionery here the use of un!ooked sugar is re(uired" One of the !hief !hara!teristi!s of sugars of this kind is that they lump to a great e.tent, the finer the sugar the larger and harder being the lumps" /efore sugar that has be!ome lumpy !an be used, it must be redu!ed to its original !ondition by !rushing the lumps ith a rolling pin and then sifting the sugar through a fine ire sieve" As e.plained in Cakes, Cookies, and Puddings, Part :, sugars of this kind are not suitable for !ooking purposes, su!h as the preparation of !ooked i!ings, et!" These are made from granulated or other !oarse sugar, hile the un!ooked ones are made from LLLL, or !onfe!tioners', sugar, as it is sometimes !alled" Then, too, fine sugars !ost more than do the granulated sugars, so it is ell to remember that nothing is gained by their use" ::" The third variety of sugars, hi!h are kno n as soft sugars, are pur!hased by the retail dealer by number" There are fifteen grades of this sugar, ranging from : to :>, and the number indi!ates the !olor of the sugar" -o" : is pra!ti!ally hite, hile -o" :> is very dark, and the intervening numbers vary in !olor bet een these t o shades" The lightness of the !olor indi!ates the amount of refinement the sugars have had" The dark,bro n sugars are stronger in flavor and indi!ate less refinement than the light ones" #hen bro n sugar is re(uired for any purpose, it is usually advisable to use one of the lighter shades, be!ause they are more agreeable in taste than the very dark ones" :;" *OLA11E1",,The li(uid that remains after most of the sugar has been refined out of the !ane +ui!e is kno n as molasses" The +ui!e from beets does not produ!e molasses0 therefore, all of the molasses found on the market is the produ!t of !ane +ui!e" A molasses kno n as sorghum molasses is made by boiling the sap of sorghum, hi!h is a stout !ereal grass, but this variety is seldom found on the general market, it being used lo!ally here it is manufa!tured" The dark !olor and the !hara!teristi! flavor of molasses are due to the foreign materials that remain in the +ui!e after the removal of the sugar" *olasses is not so s eet as sugar, but it is mu!h used as an ingredient in the making of many deli!ious !onfe!tions" As in the !ase of soft sugars, the lighter the molasses is in !olor, the more agreeable is the flavor of the !onfe!tions made from it" :<" 4L2CO1E",,Another substan!e mu!h used in the making of !onfe!tions is glu!ose" $t is usually manufa!tured from the star!h of !orn and is put on the market under various trade names, but generally it is !alled !orn sirup" *any persons have long !onsidered glu!ose a harmful food, but this belief has been proved untrue" 4lu!ose has !ome to be absolutely ne!essary in some !andy making in order to produ!e !ertain results" The glu!ose that the !onfe!tioners use is a heavier, sti!kier substan!e than the sirups that !an be pur!hased for table use or for !ooking, but these do very ell for most !andy,making purposes" 8o ever, none of the glu!ose preparations are so s eet as sugar, maple sirup, or honey" :=" 4lu!ose ill not !rystalli&e nor make a !reamy substan!e0 neither

ill it permit any substan!e that !ontains more than a very little of it to be!ome !reamy" A !reamy !andy !ontaining a small amount of it ill remain soft longer than that made ithout it0 also, it ill !ream ithout danger of the formation of large !rystals" /e!ause of these !hara!teristi!s, hi!h are responsible for its use in !andy making, a mi.ture !ontaining glu!ose ill not Ogo to sugar"O Taffy,like !onfe!tions and !lear !andies !ontain a large proportion of glu!ose, hile any that are intended to be !reamy, su!h as bonbons and the !enters for !ho!olates, have only a small amount, if any, glu!ose in them" :>" *APLE 1$R2P A-% *APLE 124AR",,*aple sirup and maple sugar, be!ause of their pleasing flavor, are used e.tensively for !andy making" *aple sirup is, of !ourse, the basis for maple sugar, for by boiling the sirup to evaporate the ater and then stirring it, maple sugar results" #hen the sirup is used for !andy making, it must be boiled, but it seldom re(uires any li(uid other than that hi!h it already !ontains" On the other hand, maple sugar re(uires li(uid in some form, for it must first be dissolved in a li(uid and then boiled ith it" :?" 8O-E6",,8oney that has been pressed from the !omb and is in the form of a heavy sirup is used in the making of various !onfe!tions" $t provides a delightful flavor mu!h different from that of sugar, and hen it is !ooked it a!ts in mu!h the same ay as glu!ose" FLA3OR$-41 :@" 7$-%1 OF FLA3OR$-41",,Flavorings are very important in the making of !onfe!tions, for it is on them that mu!h of the appeti&ing effe!t of these foods depends" $n fa!t, unless good flavorings are se!ured and then used dis!reetly, tasty results !annot be e.pe!ted" The flavorings used in !andy making are in reality divided into t o !lasses,,natural and artifi!ial" :A" -AT2RAL FLA3OR$-41",,2nder the head of natural flavorings !ome those hi!h are made from the fruit or the plant that produ!es the desired flavor" They are kno n as oils and e.tra!ts" :B" The oils are obtained by pressing out the natural flavoring substan!e from the material !ontaining it" They are usually very strong, so that only a little is needed to flavor a !omparatively large (uantity of food" Peppermint, intergreen, and !innamon are the oils that are used the most" ;C" ELTRACT1 are prepared by using al!ohol to e.tra!t the flavoring substan!es from !ertain materials" The al!ohol a!ts as a preservative, so that the finished e.tra!t nearly al ays !ontains a high per!entage of this material" 3anilla and su!h flavorings as lemon and orange are e.amples of e.tra!ts that are usually made in this ay" A fe !ompanies manufa!ture a produ!t in hi!h gly!erine instead of al!ohol is used as the preservative" Flavorings so prepared are in the form of a thi!k, sirupy substan!e rather than a li(uid and are usually sold in a tube" ;:" ART$F$C$AL FLA3OR$-41",,Flavorings !lassified as artifi!ial flavorings are of t o kindsI those having for their basis substan!es e.tra!ted from !oal tar and those prepared by various !hemi!al !ombinations" They are also kno n as syntheti! flavors" #ith regard to both healthfulness and taste, they are not so desirable as the natural flavorings"

;;" A%2LTERAT$O- OF FLA3OR$-41",,As it is a !ommon pra!ti!e to adulterate flavorings, every manufa!turer of these materials is obliged to state on the label of ea!h bottle or tube of flavoring +ust hat its !ontents !onsist of" Therefore, hen the pur!hase is made, the label should be !arefully e.amined" #ithout doubt, vanilla is adulterated more often than any other flavoring, a pure e.tra!t of vanilla being seldom found" The beans from hi!h the flavor is e.tra!ted are very e.pensive, so the Tonka bean and other !heaper flavoring substan!es are often resorted to in the making of this flavoring" 8o ever, hen large amounts of su!h things are used, the pri!e of the e.tra!t should be less than that !harged for the pure e.tra!t of the vanilla bean" *any !hefs and professional !ooks over!ome this diffi!ulty by pur!hasing the vanilla beans and using them for flavoring purposes by soaking or !ooking small pie!es of them in the material that is to be flavored or grinding the bean in a mortar and using it in the ground form" COLOR$-41 ;<" COLOR$-41 are used in the making of !onfe!tions, !andy in parti!ular, for t o purposesI to make them attra!tive and to indi!ate !ertain flavors" For instan!e, !andies flavored ith intergreen are usually !olored pink, hile those !ontaining peppermint are !olored pale green or are left hite" 1tra berry and rose flavors are also !olored pink0 orange and lemon, their respe!tive shades of yello 0 violet, lavender0 and pista!hio and almond, green" ;=" The substan!es used for !oloring !onfe!tions are of t o general !lassesI vegetable and mineral, or !hemi!al" The vegetable !olorings, like the natural flavorings, are !onsidered to be the most healthful ones" 1ome of the !hemi!al !olorings are derivatives of !oal tar, +ust as are the !oal,tar flavorings" Co!hineal, a red !olor e.tra!ted from the bodies of !o!hineal inse!ts, is a !oloring matter mu!h used in the preparation of !onfe!tions" These !oloring materials may be pur!hased in several forms" The ones most !ommonly used !ome in the form of li(uid or paste, but fre(uently !olorings are to be had in po der or tablet form" ;>" %is!retion must al ays be observed in the use of !olorings" /e!ause of their !on!entration, they must be greatly diluted and used in only very small amounts" As is ell kno n, pale !olors in !andies are al ays more attra!tive than deep ones" Then, too, hen !andies !ontain mu!h !olor, most persons are likely to !onsider them harmful to eat" To get the best results, only a little !oloring should be added at a time, and ea!h amount added should be mi.ed in thoroughly" Then the danger of getting too mu!h !oloring ill be avoided" $t should be remembered, ho ever, that if !olored !andies are kept for any length of time or are e.posed to the light, they ill fade to a !ertain e.tent0 !onse(uently, these may be !olored a little more deeply than those hi!h are to be used at on!e" AC$%1 ;?" To prevent the !reaming or the !rystalli&ing of su!h !andy as taffy, an a!id of some kind is generally used ith the !ane sugar in the making of this variety of !onfe!tion" The a!id, upon being boiled ith the sugar, !hanges a part of the !ane sugar to invert sugar, and as this does not !rystalli&e, the !andy ill not be!ome sugary" A similar effe!t is obtained by adding glu!ose in suffi!ient amounts0 sin!e it does not

!rystalli&e, the !ane sugar is prevented from be!oming sugary" ;@" The a!ids most !ommonly used for this purpose are !ream of tartar, a!eti! a!id, vinegar, hi!h has a!eti! a!id for its basis, and lemon +ui!e, hi!h has !itri! a!id for its basis" #ith ea!h pound of sugar, it ill be ne!essary to use :HA teaspoonful of !ream of tartar, : or ; drops of a!eti! a!id, or : tablespoonful of vinegar or lemon +ui!e in order to prevent !rystalli&ation" Lemon +ui!e and vinegar are mu!h more likely to flavor the !andy than are !ream of tartar and a!eti! a!id" Often, if a fine,grained !reamy !andy is desired, a small amount of one of these a!ids is used" Even in small (uantities, they ill prevent the !oarse,grained !rystalli&ation that is the natural result of the !ooking and stirring of the !ane sugar hen nothing is done to prevent it" FOO% *ATER$AL1 ;A" $n addition to the ingredients already mentioned, there are a number of materials that may be used in the making of !andy to provide food value and at the same time give variety and improve the flavor and appearan!e of the !andy" Chief among these materials are !o!onut, !o!oa, !ho!olate, nuts, !andied and dried fruits, milk, !ream, butter, et!" Their value in !andy depends on their use, so it is ell to understand their nature and the methods of using them" ;B" COCO-2T",,Either shredded or ground !o!onut is often used in !andy to give it flavor or variety" Co!onut for this purpose may be se!ured in a number of forms" A !o!onut itself may be pur!hased, !ra!ked open to remove the flesh, and then prepared either by grating it or by grinding it" This ill be found to be very deli!ious and preferable to any other kind" 8o ever, if it is not desired to prepare the !o!onut in the home, this material may be pur!hased shredded in bo.es or in !ans" That hi!h !omes in bo.es is usually some hat dry and is often found to be (uite hard" The !anned varieties remain soft, sin!e the shredded !o!onut is mi.ed ith the milk of the !o!onut, but these have the disadvantage of not keeping very ell" Any !o!onut that be!omes too dry for use may be softened by steaming it" <C" COCOA A-% C8OCOLATE",,$n the making of !onfe!tions, !o!oa and !ho!olate are used e.tensively for both flavoring and !oating" Either of them may be used for flavoring purposes, but !ho!olate is al ays preferable, be!ause it has a ri!her, deeper flavor than !o!oa" /itter !ho!olate should be used in preferen!e to any kind of s eet !ho!olate" #hen it is to be !ooked ith !andy for flavoring, it may be added to the other ingredients in pie!es and allo ed to melt during the !ooking" $t is often used ithout !ooking, ho ever, as hen it is added to material that is to be used as !enters for bonbons or opera !reams" $n su!h an event, it is first melted over steam or hot ater and then orked into the !andy" <:" #hen desired for !oating, !ho!olate that is s eetened is usually employed, although many persons are fond of !reams that have a bitter !oating" 1ometimes a bitter,s eet !oating, that is, a slightly s eetened !ho!olate, is used, and for most purposes a !oating of this kind is preferred" 1u!h !ho!olate must usually be pur!hased from a store here !onfe!tioner's supplies are sold or from a !andy,making establishment" *ilk !ho!olate and very s eet !oatings may also be pur!hased for !oating, but the eating !ho!olate that is sold in bars ill not produ!e satisfa!tory results, and so should never be used for !oating purposes" <;" CA-%$E% A-% %R$E% FR2$T1",,*any varieties of !andied or !rystalli&ed

fruits and flo ers find a pla!e in the making of !onfe!tions" 1ometimes they are used as an ingredient, hile other times they are added to bonbons and !ho!olates merely for de!orative purposes" Again, they are often used in bo.es of fan!y !andies that are pa!ked to sell at some spe!ial event or to give a ay" They are some hat e.pensive to pur!hase, but if they are properly used they add su!h an appeti&ing tou!h and produ!e su!h gratifying and delightful results that the e.penditure for them is ell +ustified" *any of these may be prepared in the home ith a !ertain degree of satisfa!tion" <<" The t o !andied fruits most fre(uently used are !andied pineapple and !andied !herries, but, in addition to these !andied apri!ots, pea!hes, pears, limes, lemons, and oranges are often found in the market" Cherries preserved in maras!hino ine and !reme de menthe add attra!tive tou!hes of !olor to !andies and make deli!ious !onfe!tions hen !oated ith bonbon !ream or !ho!olate" <=" Crystalli&ed violets, rose petals, and mint leaves are used fre(uently in the preparation of !onfe!tions" They are added merely for de!oration and make very attra!tive !andies" They !an usually be pur!hased in !onfe!tionery stores" <>" 1everal varieties of dried fruits, !hief among hi!h are dates, figs, and raisins, are useful in the making of !onfe!tions" They have the advantage of not re(uiring !ompli!ated manipulation, and at the same time they lend themselves to a number of deli!ious !onfe!tions that may often be eaten by persons ho !annot eat anything so ri!h as !andy" Children !an usually partake of !onfe!tions made of these fruits ithout harm hen !andy ould disagree ith them" <?" -2T1",,-uts of various kinds probably have more e.tensive use in the making of !onfe!tions than any other !lass of foods" $n fa!t, there are fe kinds of !andy that !annot be mu!h improved by the addition of nuts" 8alves of su!h nuts as English alnuts and pe!ans are fre(uently used by being pressed into the outside of bonbons and !ho!olates" Then, too, pie!es of various kinds of nuts are used ith a filling for !oated !andies" 1u!h nuts as almonds, filberts, alnuts, and peanuts are often !overed singly or in !lusters ith the same !ho!olate !oating that is used to !oat !reams" Pista!hio nuts, hi!h are light green in !olor, are either !hopped or used in halves on !ho!olates or bonbons" <@" #hen nuts are not desired hole for !onfe!tions, they should never be put through a food !hopper0 rather, they should al ays be broken up by being !ut or !hopped ith a knife" The simplest ay in hi!h to !ut them is to spread the nuts in a single layer on a board and then ith a sharp knife press do n on them, having one hand on the ba!k of the knife near the point and the other on the handle and ro!king the knife ba!k and forth a!ross the nuts until they are as fine as desired" They may also be !hopped in a !hopping bo l or !ut one at a time ith a small, sharp knife" <A" 1alted nuts, hile not a !onfe!tion in the true sense of the ord, are !losely related to !onfe!tions, sin!e they are used for the same purpose" For this reason, it seems advisable to give the methods of preparing them in !onne!tion ith the preparation of !onfe!tions" <B" POP COR-",,An e.!ellent !onfe!tion and one that al ays appeals to !hildren may be made from pop !orn" This variety of $ndian !orn has small kernels ith or ithout sharp points" To prepare it for !onfe!tions0 the kernels, or grains, are removed from the ears and then e.posed to heat in a !orn popper or a !overed pan" #hen they be!ome

suffi!iently hot, they pop, or e.plode0 that is, they rupture their yello !oat and turn inside out" The popped kernels may be eaten in this form by merely being salted or they may be treated ith various sugar preparations in the ays e.plained later" =C" *$L7, CREA*, A-% /2TTER",,*ilk is e.tensively used in the making of !andy, both to obtain a !ertain flavor and to se!ure a parti!ular !onsisten!y" 1kim milk may be used for this purpose, but the ri!her the milk, the better ill be the flavor of the finished !andy" Cream, of !ourse, makes the most deli!ious !andy, but as it is usually e.pensive, it greatly in!reases the !ost of the !onfe!tion" /utter may be used ith milk to obtain a result similar to that se!ured by the use of !ream" $f skim milk is used, butter should by all means be added, for it greatly improves the flavor of the !andy" $n any re!ipe re(uiring milk, !ondensed or evaporated milk may be substituted ith very satisfa!tory results" These milks may be diluted as mu!h as is desired" /esides providing flavor, milk, !ream, and butter add food value to the !onfe!tions in hi!h they are used" *ost of this is in the form of fat, a food substan!e that is not supplied by any other ingredients, e.!ept perhaps !ho!olate and nuts" They are therefore parti!ularly valuable and should al ays be used properly in order that the most good may be derived from them" =:" The !hief problem in the use of milk is to keep it from !urding and, if !urding takes pla!e, to prevent the !urds from settling and burning during the boiling" #hen maple sirup, molasses, or other substan!es that are liable to !urdle milk are to be !ooked ith the milk, a little soda should be added or, if possible, the milk should be heated ell before it is put in" #hen it !an be done, the milk should be !ooked ith the sugar before the ingredients likely to make it !urdle are added" $n !ase the milk does !urdle, the mi.ture should be treated at on!e, or the result ill be very unsatisfa!tory" The best plan !onsists in beating the mi.ture rapidly ith a rotary egg beater in order to break up the !urds as fine as possible, and then stirring it fre(uently during the boiling to keep the milk from settling and burning" As this stirring is a disadvantage in the making of !andy, every pre!aution should be taken to prevent the !urding of the milk" E52$P*E-T FOR CO-FECT$O- *A7$-4 =;" The utensils for !andy making are fe in number and simple in nature" As ith all of the more elaborate foods, the fan!y !andies re(uire slightly more unusual e(uipment, and even for the more ordinary kinds it is possible to buy !onvenient utensils that ill make results a little more !ertain" /ut, pra!ti!ally all the utensils re(uired are to be found in every kit!hen" =<" To boil the !onfe!tionery ingredients, a sau!epan or a kettle is re(uired" This may be made of !opper or aluminum or of any of the various types of enamel are that are used for !ooking utensils" One important re(uirement is that the surfa!e of the pan be perfe!tly smooth" A pan that has be!ome rough from usage or an enamel are pan that is !hipped should not be used for the boiling of !andy" The si&e of the utensil to use depends on the kind and the amount of the mi.ture to be boiled" A sugar,and, ater mi.ture does not re(uire a pan mu!h larger in si&e than is ne!essary to hold the mi.ture itself, for it does not e.pand mu!h in boiling" 8o ever, a mi.ture !ontaining milk,

!ondensed milk, !ream, or butter should be !ooked in a pan mu!h larger than is needed for the same (uantity of sugar and ater, for su!h a mi.ture e.pands greatly and is liable to boil over" The ne!essary si&e of the pan to be used should be overestimated rather than underestimated" $n the !ooking of !andy, +ust as in the !ooking of other foods, the surfa!e e.posed to the heat and the depth of the material to be !ooked affe!t the rapidity of !ooking and evaporation" Conse(uently, if rapid evaporation and (ui!k !ooking are desired, a pan that is broad and !omparatively shallo should be used, rather than one that is narro and deep" ==" *easuring !ups and spoons, a spoon for stirring, and a knife are, of !ourse, essential in making !onfe!tions" Then, too, it is often !onvenient to have a metal spatula and a ooden spoon or spatula" #hen these utensils are made of ood, they are light in eight and !onse(uently e.!ellent for stirring and beating" $f egg hites are used in the preparation of a !onfe!tion, an egg hip is needed" #hen !andy must be poured into a pan to harden, any variety of pan may be used, but generally one having s(uare !orners is the most satisfa!tory" Then if the !andy is !ut into s(uares, none of it ill be asted in the !utting" =>" A thermometer that registers as high as <CC or =CC degrees Fahrenheit is a valuable asset in !andy making hen re!ipes giving the temperature to hi!h the boiling must be !arried are follo ed" A degree of a!!ura!y !an be obtained in this ay by the ine.perien!ed !andy maker that !annot be mat!hed ith the usual tests" A small thermometer may be used, but the larger the thermometer, the easier ill it be to determine the degrees on the mer!ury !olumn" A ne thermometer should al ays be tested to determine its a!!ura!y" To do this, stand the thermometer in a small vessel of arm ater, pla!e the vessel over a flame, and allo the ater to boil" $f the thermometer does not register ;:; degrees at boiling, the number of degrees more or less must be taken into a!!ount henever the thermometer is used" For instan!e, if the thermometer registers ;CA degrees at boiling and a re!ipe re(uires !andy to be boiled to ;<A degrees, it ill be ne!essary to boil the !andy to ;<= degrees be!ause the thermometer registers = degrees lo er than it should" =?" The double boiler also finds a pla!e in !andy making" For melting !ho!olate, !oating for bonbons, or fondant for re!eption afers, a utensil of this kind is ne!essary" One that ill ans er the purpose very ell may be improvised by putting a smaller pan into a larger one !ontaining ater" $n using one of this kind, ho ever, an effort should be made to have the pans e.a!tly suited to ea!h other in si&e0 other ise, the ater in the lo er pan ill be liable to splash into the pan !ontaining the material that is being heated" For the !oating of bonbons, a t isted to make a handle ith utensil to use" 8o ever, this !ho!olate, a different method !oating fork, hi!h is merely a thin ire a loop at one end, is the most !onvenient is not satisfa!tory for !oating ith being re(uired for this material"

=@" A number of !andies, su!h as fondant, bonbon !reams, and !ream !enters for !ho!olates, !an be made mu!h more satisfa!torily if, after they are boiled, they are poured on a flat surfa!e to !ool" 1u!h treatment permits them to !ool as (ui!kly as possible in a !omparatively thin layer and thus helps to prevent !rystalli&ation" #hen only a small amount of !andy is to be made, a large platter, hi!h is the easiest utensil to pro!ure, produ!es fairly good results" For larger amounts, as, for instan!e, hen !andy is being made to sell, some more !onvenient arrangement must be made" The most satisfa!tory thing that has been

found for !ooling purposes is a old,fashioned table or dresser" the kit!hen or pastry table has resembling por!elain, this ill

marble slab su!h as is found on an $f one of these is not available, and a vitrolite or other heavy top make a very good substitute"

=A" To prevent the hot !andy from running off after it is poured on a slab or any similar flat surfa!e, a devi!e of some kind should be provided" A very satisfa!tory one !onsists of four metal bars about <H= to : in!h in idth and thi!kness and as long as desired to fit the slab, but usually about :A in!hes in length" They may be pro!ured from a fa!tory here steel and iron ork is done, or they may be pur!hased from firms selling !andy,making supplies" These bars are merely pla!ed on top of the slab or flat surfa!e ith the !orners !arefully fitted and the !andy is then poured in the spa!e bet een the bars" #hen it is desired to pour out fudge, !aramels, and similar !andies to harden before !utting, the metal bars may be fitted together and then pla!ed on the slab in su!h a ay as to be most !onvenient" Fudge, ho ever, may be !ooled satisfa!torily in the pan in hi!h it is !ooked if the !ooling is done very rapidly" =B" A satisfa!tory !ooling slab may be improvised by fastening four pie!es of ood together so as to fit the outside edge of the slab and e.tend an in!h or more above the surfa!e" $f su!h a devi!e is used, plaster of Paris should be poured around the edge of the slab to fill any spa!e bet een the ood and the slab" $n using a slab or similar surfa!e for purposes of this kind, a point that should be remembered is that a part of it should never be greased, but should be reserved for the !ooling of fondant and !ertain kinds of !enter !reams, hi!h re(uire only a moistened surfa!e" >C" *any of the !andies that are turned out on a flat surfa!e must be orked to make them !reamy" For this purpose, nothing is (uite so satisfa!tory as a putty knife or a allpaper s!raper" $f a platter is used, a putty knife is preferable, for it has a narro er blade than a allpaper s!raper0 but here !andy is made in (uantity and a large slab is used, the larger s!raper does the ork better" For use ith a platter, a spoon is perhaps the best utensil hen a putty knife is not in supply" >:" 1!ales are valuable in !andy making be!ause they permit e.a!t measurements to be made" 8o ever, they are not an a!tual ne!essity, for almost all re!ipes give the ingredients by measure, and even if this is not done, they may be pur!hased in the desired eight or transposed into e(uivalent measure" 1!ales, of !ourse, are re(uired if it is desired to eigh out !andy in small amounts or in bo.es after it is made" >;" #a.ed paper is a valuable addition to !andy,making supplies, there being many o!!asions for its use" For instan!e, !aramels and !ertain other !andies must be rapped and a.ed paper is the most suitable kind for this purpose" Then, too, !ho!olate,!oated !andies and bonbons must be pla!ed on a smooth surfa!e to hi!h they ill not sti!k" #a.ed paper is largely used for this purpose, although !andy makers often prefer hite oil!loth, be!ause its surfa!e is ideal and it !an be !leansed and used repeatedly" Often a !andy, or !ra!ker,bo. lining that has been pressed smooth ith a arm iron may be utili&ed" For su!h purposes, as hen re!eption afers are to be dropped, it is ne!essary that the surfa!e of the paper used be absolutely un rinkled" 9 9 9 9 9

PROCE%2RE $- CO-FECT$O- *A7$-4

COO7$-4 T8E *$LT2RE ><" #EAT8ER CO-%$T$O-1",,$f uniformly good results are desired in !andy making, !ertain points that determine the su!!ess or failure of many !andies, although seemingly unimportant, must be observed" Among these, eather !onditions form su!h a large fa!tor that they !annot be disregarded" A !ool, !lear day, hen the atmosphere is fairly dry, is the ideal time for the making of all kinds of !andies" #arm eather is not favorable, be!ause the !andy does not !ool rapidly enough after being !ooked" %amp eather is very bad for the making of su!h !andies as the !reamy ones that are made ith egg hite and that are desired to be as soft as possible and still in !ondition to handle" $n vie of these fa!ts, !andy should be made preferably on days hen the eather is favorable if the element of un!ertainty, so far as results are !on!erned, ould be eliminated" >=" CO*/$-$-4 T8E 124AR A-% L$52$%",,The proportion of li(uid and sugar to use in making !andy varies to some e.tent ith the kind of ingredients used and ith the (uantity of !andy being made" $n the making of (uantities up to several pounds, the usual proportion is one,third as mu!h li(uid as sugar, but ith larger amounts of sugar the (uantity of li(uid may be slightly de!reased" #ith the (uantities de!ided on, mi. the sugar and li(uid and put them over the fire to boil" 1tir at first to prevent the sugar from settling and burning, !ontinuing the stirring either !onstantly or at intervals until the boiling begins" At this point, dis!ontinue the stirring if possible" *i.tures that do not !ontain milk usually re(uire no further stirring, and many times stirring is unne!essary even in those hi!h do !ontain milk0 but henever any stirring is re(uired, as little as possible should be done" The rule that applies in this !onne!tion is that the sugar should be entirely dissolved before the boiling begins and that all unne!essary agitation should then !ease" >>" /O$L$-4 T8E *$LT2RE",,#hen the mi.ture begins to boil, ash do n the sides of the kettle ith a small !loth et ith !lean ater" This treatment should not be omitted if espe!ially ni!e !andy is desired, for it removes all undissolved sugar and helps to prevent !rystalli&ation later" $n !ase merely sugar and ater make up the ingredients, a !over may be pla!ed on the kettle0 then the steam that is retained ill keep any sirup that may splash on the sides from !rystalli&ing" This !annot be done, ho ever, ith mi.tures !ontaining milk and butter, for they ill in all probability boil over" >?" The boiling of !andy should be !arried on (ui!kly, for slo boiling often proves a disadvantage" A sugar,and, ater mi.ture may, of !ourse, be boiled more rapidly than any other kind, be!ause there is not the danger of its boiling over nor of burning before the ater is evaporated that there is ith a mi.ture !ontaining material that may settle and burn" $t should be remembered that !andy does not begin to burn until the ater has entirely evaporated" >@" The length of time !andy should boil is also a matter to hi!h attention should be given" This depends some hat on the kind that is being made, but largely on the rapidity ith hi!h the boiling is !arried on" Thus, to time the boiling of !andy is the most un!ertain ay of determining hen the boiling has !ontinued long enough" The ina!!ura!y of measurement, the si&e and shape of the pan, and the rate of speed in boiling !ause a variation in the time re(uired" Conse(uently, it ould be rather diffi!ult for the same person to get

identi!al !onditions t i!e and mu!h more diffi!ult for t o persons to produ!e the same results" >A" TE1T$-4 CA-%6",,1in!e a!!urate results !annot be obtained by timing the boiling of !andy, other tests must be found that ill be reliable" As has already been stated, a thermometer is perhaps the most a!!urate means that !an be adopted for this purpose" 8o ever, if one is not available, the testing of a small (uantity of the hot mi.ture by !ooling it in !old ater ill be found to be fairly a!!urate" $!e ater is not ne!essary nor parti!ularly desirable for this kind of testing" $n fa!t, ater +ust as it !omes from the fau!et is the best, as it is (ui!kly obtained and its temperature ill not vary greatly e.!ept in very hot or very !old eather" Of !ourse, to make an e.tremely a!!urate test of this kind, it ould be ne!essary al ays to have the ater at the same temperature, a !ondition that !an be determined only by testing the temperature, but su!h a!!ura!y is not usually re(uired" $f the thermometer is used, all that need be done is to insert it into the !andy and allo it to remain there until the temperature is registered" $n !ase it does not rea!h the right temperature the first time, keep the mi.ture boiling until it registers the temperature that is de!ided on as the !orre!t one" >B" To test the mi.ture by the ater method, allo it to boil almost long enough to be done, and then try it at !lose intervals hen it is nearing the end of the boiling" %ip a little of the sirup into a spoon and drop it slo ly into a !up !ontaining a little ater" -ot mu!h sirup is needed for the test, a fe drops being suffi!ient" 4ather the drops together ith the tips of the fingers and +udge from the ball that forms hether the !andy has boiled suffi!iently or not" $f the ball is not of the right !onsisten!y, boil the !andy a little longer, and test again" /e sure, ho ever, to get fresh ater for ea!h test" #hen the !andy is nearing the final test, and it is thought that the mi.ture has boiled enough, remove the pan from the heat hile the test is being made so that the boiling ill not be !ontinued too long" ?C" To assist in making the tests for !andy properly, Table $ is given" This table sho s both the ater test and the !orresponding temperature test for the representative variety of the leading !lasses of !andies" $n ea!h one of these !lasses there are, of !ourse, a number of varieties hi!h may !ause a slight variation in some of the tests, but on the hole these tests are uniform and !an be relied on for pra!ti!ally all !andies" TA/LE $ TE1T1 FOR REPRE1E-TAT$3E CLA11E1 OF CA-%6 Classes #ater Test Temperature Test %egrees Fahrenheit ;<= to ;<? ;<A to ;=C ;=? to ;=A ;>? to ;?C

Center Cream""""""1oft ball Fudge"""""""""""""Firm ball Caramels""""""""""8ard ball Taffies""""""""""/rittle ball

#hen !andy is !ooked long enough to form a soft ball, it !an +ust be gathered together and held in the fingers" $f it is held for any length of time, the armth of the fingers softens it greatly and !auses it to lose its form" This test is used for !andies, su!h as soft,!enter !ream" $t ill be found that hen !andy boiled to this degree is finished, it !an s!ar!ely be handled"

The firm ball is the stage +ust follo ing the soft ball" $t ill keep its shape hen held in the fingers for some time" This is the test for fudge, bonbon !reams, and similar !andies that are !reamed and are e.pe!ted to be hard and dry enough to handle hen they are finished" To form a hard ball, !andy must be !ooked longer than for the firm ball" At this stage, the ball that is formed may be rolled in the finger tips" $t is not so hard, ho ever, that an impression !annot be made in it ith the fingers" $t is the test for !aramels, soft butter s!ot!h, sea foam, and many other !andies" A brittle ball is the result of any temperature beyond ;>? degrees up to the point here the sugar ould begin to burn" $t is hard enough to make a sound hen stru!k against the side of the !up or to !ra!k hen an attempt is made to break it" This is the test that is made for taffy and other hard !andies" PO2R$-4 A-% COOL$-4 T8E *$LT2RE ?:" After the testing of the mi.ture proves that it suffi!iently, there are several pro!edures that may to adopt depends on the kind of !andy that is being !andy that is !ooked should be !ooled by one of the is boiled be follo ed" The one made, but every follo ing methods"

?;" The first treatment !onsists in pouring the mi.ture at on!e from the pan to be finished ithout !ooling, as, for instan!e, !aramels and butter s!ot!h, hi!h are poured at on!e into a buttered pan to be !ooled and !ut0 or, the hot sirup may be poured upon beaten egg hites, as in the !ase of sea foam or penu!hie" $n the making of either of these kinds, the sirup may be allo ed to drip as !ompletely as possible from the pan ithout in+ury to the finished produ!t" ?<" The se!ond method by hi!h the mi.ture is !ooled !alls for !ooling the sirup in the pan in hi!h it as !ooked, as, for instan!e, in the !ase of fudge" #hen this is done, the pan should be !arried from the stove to the pla!e here the mi.ture is to be !ooled ith as little agitation as possible" Also, during the !ooling, it should not be disturbed in any ay" 1tirring it even a little is apt to start !rystalli&ation and the !andy ill then be grainy instead of !reamy" ?=" $n the third form of treatment, the sirup is poured out and then !ooled before it is stirred to make it !reamy, as in opera !reams or bonbon !reams" To a!!omplish this, the pan should be tipped (ui!kly and all its !ontents turned out at on!e" $t should not be allo ed to drip even a fe drops, for this dripping starts the !rystalli&ation" Candies that !ontain milk or butter, or sti!ky materials, su!h as taffies, should al ays be poured on a buttered surfa!e" Those hi!h are !ooked ith ater but are to be !reamed should be poured on a surfa!e moistened ith !old ater" ?>" #hen !andy mi.tures are !ooled before being !ompleted, the !ooling should be !arried to the point here no heat is felt hen the !andy is tou!hed" To test it, the ba!ks of the fingers should be laid lightly on the surfa!e of the !andy, as they ill not be so likely to sti!k as the moist tips on the palm side" $t should be remembered that the surfa!e must not be disturbed in the testing, as this is also apt to bring about !rystalli&ation" Every pre!aution should be taken to prevent even the smallest amount of

!rystalli&ation" Any !rystals that may have formed !an be easily dete!ted hen the stirring is begun by the s!raping that !an be felt by the spoon or paddle used" $f a little !rystalli&ation has taken pla!e before the !andy has !ooled !ompletely, it being easily seen in the !lear sirup, the mi.ture should be !ooled still further, for nothing is gained by stirring it at on!e" A point that should al ays be kept in mind in the !ooling of !andy is that it should be !ooled as (ui!kly as possible" 8o ever, a refrigerator should not be used for !ooling, for the arm mi.ture raises the temperature of the refrigerator and astes the i!e and at the same time the moist atmosphere does not bring about the best results" As has already been learned, a platter or a slab is very satisfa!tory" $f either of these is used, it should be as !old as possible hen the sirup is poured on it" Cold eather, of !ourse, simplifies this matter greatly, but if no better ay is afforded, the utensil used should be !ooled ith !old ater" F$-$18$-4 CA-%$E1 ??" The treatment through hi!h !andy mi.tures are put after being !ooled varies ith the kind of !andy being made" 1ome mi.tures, as fudge, are beaten until !reamy in the pan in hi!h they are !ooked" Others are orked on a platter or a slab ith the proper kind of utensil" These are usually treated in a rather elaborate ay, being often !oated ith bonbon !ream or ith !ho!olate" 1till others, su!h as taffy, are pulled until light in !olor and then !ut into small pie!es ith a pair of s!issors" Again, !ertain !andies, after being poured into a pan, are allo ed to be!ome hard and then !ut into s(uares or broken into pie!es" 2sually !andies made in the home are served ithout being rapped, but hen !ertain varieties are to be pa!ked, it is advisable to rap them" %ire!tions for finishing !onfe!tions in these different ays are here given" ?@" *AR7$-4 A-% C2TT$-4 CA-%$E1",,*u!h of the su!!ess of !ertain !andies depends on their treatment after being !ooled" Those hi!h must be beaten in the pan until they are !reamy should be beaten +ust as long as possible" Then, if the surfa!e is not smooth hen they are poured out, pat it out ith the palm of the hand after the !andy has hardened a little" As soon as it has hardened suffi!iently to remain as it is marked and not run together, mark it in pie!es of the desired si&e, using for this purpose a thin, sharp knife" /e !areful to have the lines straight and the pie!es even in si&e" 4enerally, !andy that is treated in this manner is !ut into s(uares, although it may be !ut into other shapes if desired" ?A" COAT$-4 CA-%$E1 #$T8 /O-/O- CREA*",,#hen espe!ially ni!e !andy is desired for a spe!ial o!!asion, it is often made into small pie!es and then !oated ith bonbon !ream" A large number of the !enters to be !oated should be made up before the !oating is begun" $n fa!t, if it is possible, all the !enters should be made first and then the !oating !an pro!eed ithout interruption" The !ream to be used for !oating may be flavored or !olored in any desirable ay" Any flavoring or !oloring that is to be used, ho ever, should be added hile the !ream is melting" ?B" To !oat ith bonbon !ream, put the !ream in a double boiler ithout any ater and allo it to melt ith as little stirring as possible" $t is best to use a small double boiler for this purpose and not to melt too mu!h of the !ream at one time, as it is apt to be!ome grainy if it is used too long for dipping" #hen it has melted to the e.tent that the

!oating ill not be too thi!k after it has !ooled, the dipping of the !andies may begin" As soon as it is found that no more !enters !an be dipped in the !ream, melt some fresh !ream for the remaining !enters, but do not add it to that hi!h has been used before" $nstead, use the first up as !losely as possible and then drop the remainder by spoonfuls on a.ed paper" #ith all of it used, ash and dry the inner pan of the double boiler and start again ith a fresh lot of the !ream" @C" To !oat the !enters, drop one at a time into the melted !ream and turn over ith a !oating fork or an ordinary table fork" #hen the surfa!e is entirely !overed, lift out of the !ream ith the fork and allo any superfluous !oating to drip off" Then drop the !oated bonbons on a.ed paper, to !ool" #hile this ork may prove a little diffi!ult at first, it !an be done ith de.terity after a little pra!ti!e" $f an effort is made to have the !enters uniform in si&e and shape, the finished !andies ill have the same appearan!e" #hile the !ream is soft, tiny pie!es of !andied fruit or nuts may be pressed into the !oating to de!orate the bonbons" @:" COAT$-4 #$T8 C8OCOLATE",,Candies !oated ith !ho!olate are al ays desirable0 so it is ell for any one ho aspires to ard !onfe!tion making to be!ome profi!ient in this phase of the ork" The !enters should, of !ourse, be prepared first and put in a !onvenient pla!e on the table here the !oating is to be done" They may be made in any desired si&e and shape" $f it is possible to se!ure a regular !oating !ho!olate, this should be obtained, for it produ!es better results than does a !ho!olate that !an be prepared" 8o ever, unless one lives in a pla!e here !onfe!tioner's supplies are on sale, it is almost impossible to pur!hase a !ho!olate of this kind" $n su!h an event, a substitute that ill prove very satisfa!tory for !andy to be eaten in the home and not to be sold may be made as follo sI COAT$-4 C8OCOLATE = o&" milk !ho!olate ; o&" bitter !ho!olate :H; o&" paraffin To prepare the !ho!olate, put all the ingredients in a double boiler and allo them to melt, being !areful that not a single drop of ater nor other foreign substan!e falls into the mi.ture" %o not !over the boiler, for then the steam ill !ondense on the inside of the !over and fall into the !ho!olate" As this ill spoil the !ho!olate so that it !annot be used for !oating, the pan in hi!h the !ho!olate is melted should al ays be allo ed to remain open" The paraffin used helps to harden the !ho!olate after it is put on the !enters0 this is a parti!ular advantage at any time, but espe!ially hen !ho!olates are made in arm eather" @;" #hen the !ho!olate 8A1 CO*PLETEL6 *ELTE%, dip some of it into a small bo l or other dish or utensil having a round bottom and keep the rest over the heat so that it ill not harden" #ith a spoon, beat that hi!h is put into the bo l until it is !ool enough to permit the fingers being put into it" Then ork it ith the fingers until all the heat is out of it and it begins to thi!ken" $t may be tested at this point by putting one of the !enters into it" $f it is found to be too thin, it ill run off the !andy and make large, flat edges on the bottom" $n su!h an event, ork it and !ool it a little more" #hen it is of the proper thi!kness, put the !enters in, one at a time, and !over them !ompletely

ith the !ho!olate and pla!e them on a.ed paper or hite oil!loth to harden" As they harden, it ill be found that they ill gradually gro dull" -o attempt hatever should be made to pi!k up these !andies until they are entirely !old" This pro!ess is sometimes !onsidered ob+e!tionable be!ause of the use of the bare hands, but !ho!olate !oating !annot be so su!!essfully done in any other ay as ith the fingers" Therefore, any aversion to this method should be over!ome if good results are desired" @<" #hen the !ho!olate begins to harden in the bo l and !onse(uently is diffi!ult to ork ith, add more of the hot !ho!olate from the double boiler to it" $t ill be ne!essary, ho ever, to beat the !ho!olate and ork it ith the fingers ea!h time some is added, for other ise the !oating ill not be desirable" 1o as to over!ome the ne!essity of doing this often, a fairly large amount may be !ooled and orked at one time" Care should be taken to !over ea!h !enter !ompletely or its (uality ill deteriorate upon standing" #ith !onditions right, the !enters of !ho!olates and bonbons should soften and improve for a short time after being made, but !ho!olate,!oated !andies ill keep longer than bonbons, as the !oating does not deteriorate" @=" #RAPP$-4 CA-%$E1",,1u!h !andies as !aramels, !ertain kinds of taffies, and even !ho!olates are often rapped in a.ed paper, espe!ially if they are to be pa!ked in bo.es" #hen this is to be done, !ut the paper into pie!es of the proper si&e and then rap ea!h pie!e separately" The best ay to prepare the paper is to fold several sheets until they are the desired si&e and then !ut them ith a sharp knife" $f a pair of s!issors is used for this purpose, they are apt to slip and !ut the paper !rooked" The method of rapping depends on the !andy itself" Caramels are rapped in s(uare pie!es hose ends are folded in neatly, hile taffy in the form of kisses is rolled in the paper and the ends are t isted to fasten the rapping" 9 9 9 9 9

3AR$ET$E1 OF CO-FECT$O-1 A-% T8E$R PREPARAT$OTAFF$E1 A-% 1$*$LAR CA-%$E1 -AT2RE OF TAFF$E1 @>" TAFF6 is probably one of the simplest !andies that !an be made" $ndeed, if !andy of this kind is boiled long enough, it is almost impossible to have unsatisfa!tory results" Taffies are usually made from hite sugar, but a variety of flavors may be obtained by the use of different ingredients and flavors" For instan!e, molasses is used for some taffies, maple sirup for others, and bro n sugar for others, and all of these offer an opportunity for variety" Then, again, taffy made from hite sugar may be varied by means of many delightful !olors and flavors" *elted !ho!olate or !o!oa also makes a delightful !ho!olate,flavored taffy" Re!ipes for all of these varieties are here given, together ith a number of re!ipes for !losely related !onfe!tions, su!h as butter s!ot!h, gla!e nuts and fruits, peanut brittle, and nut bars" @?" *ET8O%1 OF TREAT$-4 TAFF6",,Taffy may be poured out in a pan, allo ed to be!ome entirely !old, and then broken into irregular pie!es for serving, or it may be pulled and then !ut in small pie!es ith a pair of s!issors" $f it is to be pulled, it should be poured from the pan in hi!h it is !ooked into flat pans or plates and set aside to !ool" As soon as it is !ool enough to handle, it may be taken from the

pans and pulled" $t ill be found that the edges ill !ool and harden first" These should be pulled to ard the !enter and folded so that they ill arm against the !enter and form a ne edge" $f this is done t o or three times during the !ooling, the !andy ill !ool evenly and be ready to take up into the hands" The pulling may then begin at on!e" $f it has been !ooked enough, it ill not sti!k to the hands during the pulling" $t is usually ise, ho ever, to take the pre!aution of dusting the hands ith !orn star!h before starting to pull the !andy" 4rease should never be used for this purpose" #hen taffy is made in (uantities, the ork of pulling it is greatly lessened by stret!hing it over a large hook fastened se!urely to a all" REC$PE1 FOR TAFF6 @@" 3A-$LLA TAFF6",,The taffy e.plained in the a!!ompanying re!ipe is flavored ith vanilla and hen pulled is hite in !olor" 8o ever, it may be made in different !olors and flavors by merely substituting the desired flavor for the vanilla and using the !oloring preferred" This re!ipe may also be used for !ho!olate taffy by adding melted !ho!olate +ust before the taffy has finished boiling" 3A-$LLA TAFF6 = !" sugar :H= tsp" !ream of tartar : Tb" vinegar : !" boiling ater ; Tb" butter : tsp" vanilla To the sugar, add the !ream of tartar, vinegar, and boiling ater" Pla!e over the fire and boil until it ill form a brittle ball hen tested in !old ater or ill register at least ;?C degrees on a thermometer" )ust before the boiling is !ompleted, add the butter" Remove from the fire, add the vanilla, pour in a shallo layer in a buttered pan or plate" Cool and pull" #hen the taffy has been pulled until it is perfe!tly hite and is hard enough to retain its shape, t ist it into a long, thin rope and !ut ith a pair of s!issors into in!h lengths" @A" /2TTER TAFF6",,Another variety of taffy flavored ith vanilla is the one given in the a!!ompanying re!ipe" $t is !alled butter taffy be!ause butter is used in a rather large amount for flavoring" $t ill be noted, also, that bro n sugar and !orn sirup are t o of the ingredients" These, ith the butter, give the taffy a very delightful flavor" /2TTER TAFF6 ; !" : !" :H; !" : Tb" <H= !" :H= : tsp" light,bro n sugar hite sugar !orn sirup vinegar boiling ater butter vanilla

*i. all the ingredients e.!ept the butter and vanilla" Pla!e over the fire and boil until a brittle ball ill form in !old ater or a temperature of ;?C degrees is rea!hed" )ust before the boiling has been !ompleted, add the butter" Remove from the fire, add the vanilla, and pour in a thin layer into greased pans or plates" Cool, pull, and !ut"

@B" *OLA11E1 TAFF6",,Of all the taffies, that made ith molasses is nearly al ays the favorite" A light !ane molasses that is not very strong in flavor is the preferred kind for this !andy" #hen !ut into round flat pie!es and rapped in a.ed paper, molasses taffy appeals to both old and young" *OLA11E1 TAFF6 ; !" : !" ; Tb" :H; !" ; Tb" light !ane molasses sugar vinegar boiling ater butter

*i. all the ingredients e.!ept the butter" Cook until a brittle ball ill form or a temperature of ;?= degrees is rea!hed on the thermometer" Add the butter +ust before the boiling is !ompleted" Remove from the fire, pour into greased pans or plates, and allo it to be!ome !ool enough to handle" Then pull and !ut" AC" C8E#$-4 TAFF6",,A taffy that is hard enough not to be sti!ky and still soft enough to !he easily is often desired" Che ing taffy, hi!h is e.plained in the a!!ompanying re!ipe, is a !andy of this kind" After being pulled, it may be !ut as other taffy is !ut or it may be piled in a mass and !hopped into pie!es" C8E#$-4 TAFF6 :H; Tb" unflavored gelatine ; !" sugar :,:H; !" !orn sirup :,:H= !" milk ; Tb" butter 3anilla and lemon Put the gelatine to soak in a fe tablespoonfuls of !old ater" Cook the sugar, sirup, and milk until the mi.ture ill form a hard ball that may be dented ith the fingers or it rea!hes a temperature of ;>; degrees" 1tir the mi.ture gently to prevent burning" Remove from the fire and add the butter" Take the gelatine from the ater, s(uee&e it as dry as possible, and add it to the hot mi.ture, stirring until it is entirely dissolved" Pour on a greased surfa!e, !ool, and pull until it is a light,!ream !olor" #hile pulling, flavor ith vanilla and a fe drops of lemon" 1tret!h into a long thin rope and !ut into in!h lengths or pile in a mass and !hop into pie!es" A:" /2TTER 1COTC8",,Closely related to taffies so far as ingredients are !on!erned is !andy kno n as butter s!ot!h" This variety, ho ever, is not pulled as are the taffies, but is allo ed to be!ome !ool and then marked in s(uares hi!h are broken apart hen the !andy is entirely !old" /2TTER 1COTC8 ; !" ; !" :H= !" : Tb" :H= tsp" :H= !" hite sugar bro n sugar !orn sirup vinegar !ream of tartar butter

: tsp"

lemon e.tra!t

*i. all the ingredients e.!ept the butter and the lemon e.tra!t" /oil until a hard ball ill form or ;>? degrees register on the thermometer" )ust before the boiling is !ompleted, add the butter, and hen the mi.ture has been removed from the fire, add the lemon e.tra!t" Pour into a greased pan, and before it has entirely !ooled, !ut into s(uares ith a knife" #hen !old and desired for serving, remove from the pan and break the s(uares apart" $f desired, !andy of this kind may be allo ed to be!ome entirely !old ithout !utting and then broken into irregular pie!es +ust before being served" A;" *AR18*ALLO#1 COATE% #$T8 /2TTER 1COTC8",,A delightful !onfe!tion may be made by !overing marshmallo s ith hot butter s!ot!h" To a!!omplish this, drop the marshmallo s ith a !oating fork or an ordinary table fork into hot butter s!ot!h that has +ust finished !ooking" Remove them (ui!kly, but see that the marshmallo s are entirely !overed" %rop on a buttered pan or plate and set aside to !ool" A<" 4LACE -2T1 A-% FR2$T1",,-uts and fruits !overed ith a !lear, hard !andy are kno n as gla!e nuts and fruits" These are a very delightful !onfe!tion, and !an easily be made if the a!!ompanying dire!tions are !arefully follo ed" -uts of any variety may be used for this purpose, and su!h nuts as almonds need not be blan!hed" Candied !herries, !andied pineapple, pressed figs, dates, and raisins are the fruits that are usually gla!ed" Confe!tions of this kind should be eaten hile fresh or kept in a !losed re!epta!le in a dry pla!e" 4LACE -2T1 A-% FR2$T1 Fruits and nuts ; !" granulated sugar :HA tsp" !ream of tartar <H= !" ater : tsp" vanilla Prepare the nuts by shelling them and, if ne!essary, roasting them, and the fruits by !utting them into small strips or !ubes" *i. the sugar and !ream of tartar and add the ater" Cook until it ill form a very brittle ball in ater, ill spin hair,like threads hen drops of it fall from the spoon, or registers ;BC degrees on the thermometer" Remove from the fire and put in a !onvenient pla!e for the dipping of the fruit and nuts" %rop these into the hot sirup, one at a time, ith a !oating fork or an ordinary table fork" #hen entirely !overed ith the sirup, remove and drop on greased plates or pans" A=" PEA-2T /R$TTLE",,Peanuts are often used in !onfe!tion making and are very mu!h liked by the ma+ority of persons" They !ome in t o general varieties, hi!h may be roasted before use or used unroasted, and it is ell for the house ife to understand the differen!e bet een them" One variety is the large, oblong peanut generally sold at peanut stands and used for the salted peanuts sold in !onfe!tionery stores" The other is the variety kno n as 1panish peanuts, hi!h are small and round" For some !andies, it is ne!essary that the peanuts be roasted and the skins removed, hile for others unroasted peanuts ith the skins on are desirable" To remove the skins from unroasted peanuts, they must be blan!hed by immersing them in boiling ater until the skins ill slip off easily, but in the !ase of roasted peanuts, the skins may be removed ithout blan!hing" A>" Peanut brittle is one of the !andies in hi!h peanuts are used" As

its name implies, it is very thin and brittle and it usually !ontains a great many peanuts" T o re!ipes for !andy of this kind are here given, one re(uiring peanuts that are roasted and blan!hed and the other, peanuts that are unroasted and not blan!hed" PEA-2T /R$TTLE -O" : ; !" sugar :H; lb" shelled, roasted peanuts Put the sugar in a sau!epan ithout any ater" Pla!e it over a slo fire and allo it to melt gradually until a !lear, reddish,bro n li(uid is formed, taking !are not to allo it to burn" 8ave a pan greased and !overed ith a thi!k layer of a large variety of roasted peanuts" Pour the melted sugar over them and allo it to be!ome hard" Then break into pie!es and serve" PEA-2T /R$TTLE -O" ; < !" sugar : !" !orn sirup : !" ater :H= !" butter : lb" ra 1panish peanuts : tsp" vanilla : Tb" soda *i. the sugar, sirup, and ater and pla!e it over the fire" /oil until a hard ball ill form or a temperature of ;>C degrees is rea!hed on the thermometer" Add the butter and the peanuts ithout removing their bro n skins" Allo to !ook, stirring all the time, until the mi.ture begins to turn a light bro n and the skins of the peanuts pop open, sho ing that the peanuts are roasted" Remove from the fire, add the vanilla and the soda and stir rapidly" Then pour the mi.ture, hi!h ill be!ome thi!k upon the addition of the soda, on a flat, greased surfa!e" A slab is better for this purpose than anything else, but if this !annot be obtained a metal or other hard table top may be used" #hen the !andy begins to get stiff, loosen it from the surfa!e on hi!h it as poured, !ut it into t o pie!es, and turn ea!h over0 or, if it !an be handled ithout !utting, turn the entire pie!e over" Then stret!h the !andy until it is +ust as thin as possible, beginning around the edge" As it be!omes !older, stret!h even thinner" #hen entirely !ool, break into pie!es and serve" A?" -2T /AR1",,Another e.!ellent nut !andy !an be made by pouring a sirup made of sugar, !orn sirup, and ater over a thi!k layer of nuts" 1u!h fruits as dates and figs or !o!onut, or a !ombination of these, may be used ith the nuts, if desired" -2T /AR1 ; !" sugar <H= !" !orn sirup :H= !" ater :,:H; !" shelled nuts Put the sugar, sirup, and ater over the fire and stir until it boils" Cover and !ook until a hard ball ill form or a temperature of ;>= or ;>? degrees is rea!hed" 1pread the nuts on a buttered slab or pan, and to them add fruit or !o!onut if it is desired to use either of these" Pour the hot sirup over this until it is about : in!h in thi!kness" #hen

suffi!iently !ool, !ut in pie!es of any desirable si&e, using a (ui!k, sliding motion of the knife and pressing do n at the same time" /reak into pie!es hen entirely !old and serve" CARA*EL1 A@" -AT2RE OF CARA*EL1",,Caramels are in!luded among the popular !andies, and they may be made in many varieties" To plain vanilla !aramels, hi!h are the simplest kind to make, may be added any desirable !olor or flavor at the time they are removed from the fire" To keep !aramels from !rystalli&ing after they are boiled, glu!ose in some form must be used, and the most !onvenient kind to se!ure is !orn sirup" Then, too, !aramels ill !ut more easily and ill have less of a sti!ky !onsisten!y if a small pie!e of paraffin is boiled ith the mi.ture" The addition of this material or any a. that is not a food is !ontrary to the pure,food la s, and su!h !andy !annot be sold" 8o ever, paraffin is not harmful, but is merely a substan!e that is not digested, so that the small amount taken by eating !andy in hi!h it is used !annot possibly !ause any in+ury" AA" $n the making of !aramels, it should be remembered that good results depend on boiling the mi.ture to +ust the right point" $f they are not boiled enough, they ill be too soft to retain their shape hen !ut, and if they are !ooked too long, they ill be brittle" -either of these !onditions is the proper !onsisten!y for !aramels" To be right, they must be boiled until a temperature of ;=? to ;=A degrees is rea!hed" 8o ever, !ho!olate !aramels need not be boiled so long, as the !ho!olate helps to harden them" AB" PLA$- CARA*EL1",,The a!!ompanying re!ipe for plain !aramels may be made +ust as it is given, or to it may be added any flavoring or !oloring desired" A pink !olor and stra berry flavor are very often found in !aramels and are !onsidered to be a deli!ious !ombination" As ill be noted, hite sugar is !alled for, but if more of a !aramel flavor is preferred, bro n sugar may be used instead of hite" *aple sugar may also be used in !andy of this kind" -uts, fruits, or !o!onut, or any mi.ture of these materials, improves plain !aramels onderfully" $f they are used, they should be stirred into the mi.ture at the time it is removed from the fire" PLA$- CARA*EL1 < !" milk < !" sugar :,:H; !" !orn sirup The milk used for making !aramels should be as ri!h as possible0 in fa!t, if !ream !an be used, the !andy ill be very mu!h better" Add half of the milk to the sugar and sirup and put over the fire to !ook" Allo this mi.ture to boil until a soft ball ill form hen dropped in ater, stirring hen ne!essary to prevent burning" Then gradually add the remaining milk ithout stopping the boiling if possible" Cook again until a temperature of ;=A degrees ill register on the thermometer or a fairly hard ball ill form hen tried in ater" $n the ater test, the ball, hen thoroughly !old, should have e.a!tly the same !onsisten!y as the finished !aramels" To ard the end of the boiling, it is ne!essary to stir the mi.ture almost !onstantly to prevent it from burning" #hen done, pour it out on a buttered slab or some other flat surfa!e and allo it to be!ome !ool" Then !ut the !andy into s(uares from <H= to : in!h in si&e, !utting ith a sliding pressure, that is, bearing do n and

a ay from you at the same time" $f the !aramels are to be pa!ked or kept for any length of time, it is ell to rap them in a.ed paper" /efore attempting to use !aramels, ho ever, they should be allo ed to stand overnight in a !ool, dry pla!e, but not in a refrigerator" BC" C8OCOLATE CARA*EL1",,#hen !ho!olate !aramels are made, the !ho!olate should be added +ust before the !ooking is finished" The amount of !ho!olate to be used may be varied to suit the taste, but ; s(uares are usually !onsidered suffi!ient for the (uantities given in the a!!ompanying re!ipe" C8OCOLATE CARA*EL1 : !" molasses or : !" maple sirup :H; !" !orn sirup ; !" sugar : pt" milk ; Tb" butter ; s(" !ho!olate Pin!h of salt : tsp" vanilla Cook the molasses or maple sirup, the !orn sirup, and the sugar ith : !upful of the milk until the mi.ture ill form a soft ball in !old ater" Then add the remainder of the milk and !ook until the mi.ture is thi!k" Add the butter, !ho!olate, and salt, and !ook until a hard ball ill form in !old ater or a temperature of ;=A degrees is rea!hed, stirring !onstantly to prevent burning" Add the vanilla, pour on a buttered surfa!e, !ool, !ut, and serve" 9 CREA* CA-%$E1 -AT2RE1 OF CREA* CA-%$E1 B:" There are numerous varieties of !ream !andies, some of hi!h must be made ith great !are hile others may be made (ui!kly and easily" For instan!e, fudge, penu!hie, divinity, and sea foam are e.amples of !ream !andies that do not re(uire long preparation, but these must generally be used up (ui!kly, as they do not stay soft upon e.posure to the air unless it is very moist" On the other hand, su!h !ream !andies as opera !ream, fondant, !enter !ream, and orientals re(uire both !are and time in their preparation" $f these are properly looked after, they may be kept for some time" $n fa!t, it is ne!essary that some of them stand for several days before they !an be made into the numerous varieties to hi!h they lend themselves" The main point to !onsider in the preparation of all !ream !andies is that !rystalli&ation of the sugar, hi!h is !ommonly !alled graining, must be prevented if a !reamy mi.ture is to be the result" Candies of this kind are not palatable unless they are soft and !reamy" 8o ever, no diffi!ulty ill be e.perien!ed in preparing deli!ious !ream !andies if the prin!iples of !andy making previously given are applied" F2%4E1 A-% RELATE% CA-%$E1 B;" F2%4E -O" :",,Probably no other !andy is so ell kno n and so often 9 9 9 9

made as fudge" Even persons little e.perien!ed in !andy making have su!!ess ith !andy of this kind" Another advantage of fudge is that it !an be made up (ui!kly, very little time being re(uired in its preparation" 1everal varieties of fudge may be made, the one given in the a!!ompanying re!ipe being a !ho!olate fudge !ontaining a small (uantity of !orn star!h" F2%4E -o" : < !" sugar :,:H= !" milk ; Tb" butter Pin!h of salt ; s(" !ho!olate : Tb" !orn star!h < Tb" ater : tsp" vanilla *i. the sugar, milk, butter, and salt and boil until a very soft ball ill form in ater" Then add the !ho!olate and the !orn star!h, hi!h has been moistened ith the !old ater" /oil to a temperature of ;<? degrees or until a ball that ill hold together ell and may be handled is formed in !old ater" Remove from the fire and allo the mi.ture to !ool until there is pra!ti!ally no heat in it" Add the vanilla, beat until thi!k, pour into a buttered pan, !ut into s(uares, and serve" B<" F2%4E -O" ;",,A fudge !ontaining !orn sirup is liked by many persons" $t has a slightly different flavor from the other variety of fudge, but is +ust as !reamy if the dire!tions are !arefully follo ed" F2%4E -o" ; <H= !" milk ; !" sugar :H= !" !orn sirup ; Tb" butter Pin!h of salt ; s(" !ho!olate : tsp" vanilla Cook the milk, sugar, !orn sirup, butter, and salt until the mi.ture ill form a very soft ball hen tried in ater" Add the !ho!olate and !ook again until a soft ball that !an be handled ill form or the thermometer registers ;<? degrees" Remove from the fire, !ool ithout stirring until entirely !old, and then add the vanilla" /eat until !reamy, pour into buttered pans, !ut into s(uares, and serve" B=" T#O LA6ER F2%4E",,A very attra!tive as ell as deli!ious fudge !an be had by making it in t o layers, one hite and one dark" The dark layer !ontains !ho!olate hile the hite one is the same mi.ture, ith the e.!eption of the !ho!olate" The layers may be arranged ith either the hite or the dark layer on top, as preferred" T#O,LA6ER F2%4E = !" sugar :,:H; !" milk ? Tb" !orn sirup ; Tb" butter Pin!h of salt ; s(" !ho!olate

: tsp" vanilla *i. the sugar, milk, !orn sirup, butter, and salt, and !ook until a very soft ball ill form" Transfer half of the mi.ture to another pan and add to it the !ho!olate, hi!h has been melted" /oil ea!h mi.ture until it tests ;<A degrees ith the thermometer or a soft ball that !an be handled ell ill form in !old ater" 2pon removing it from the fire, add the vanilla, putting half into ea!h mi.ture" 1et aside to !ool and hen all the heat is gone, beat one of the mi.tures until it be!omes !reamy and pour it into a buttered pan" Then beat the other one and pour it over the first" Cut into s(uares and serve" B>" /RO#-,124AR F2%4E",,Fudge in hi!h bro n sugar is used for the largest part of the s eetening is e.plained in the a!!ompanying re!ipe" Peanuts are added, but if desired nuts of any other kind may be used" /RO#-,124AR F2%4E ; !" bro n sugar : !" hite sugar : !" milk : Tb" butter : tsp" vanilla <H= !" !hopped peanuts *i. the sugar, milk, and butter and boil until a soft ball ill form in !old ater or a temperature of ;<A degrees is rea!hed on the thermometer" Remove from the fire, add the vanilla, and !ool until the heat is out of the mi.ture" /eat, and hen the !andy begins to gro !reamy, add the !hopped nuts" #hen suffi!iently thi!k, pour into a buttered pan, !ut, and serve" B?" *APLE PE-2C8$E",,Almost any kind of maple !andy finds favor ith the ma+ority of persons, but maple penu!hie is espe!ially ell liked" -uts and !o!onut are used in it, and these improve the flavor very mu!h" *APLE PE-2C8$E < !" maple sirup :H= tsp" soda : !" milk Fe grains of salt : tsp" vanilla :H; !" !hopped nuts :H; !" shredded !o!onut $nto the maple sirup, stir the soda, and add the milk and salt" Pla!e over the fire and boil until a soft ball that !an be easily handled ill form in !old ater or a temperature of ;<A degrees is rea!hed on the thermometer" Remove from the fire, add the vanilla, and allo the mi.ture to be!ome entirely !old" /eat, and hen it begins to get thi!k, add the nuts and !o!onut" Continue beating until the !andy gro s stiff but !an be poured out" Pour in a buttered pan, !ut, and serve" B@" %$3$-$T6",,An e.!ellent !onfe!tion kno n as divinity !an be made ith very little diffi!ulty if the a!!ompanying re!ipe is !arefully follo ed" -uts and raisins are used in this !onfe!tion, but if desired they may be omitted" As divinity is dropped from a spoon on oiled paper, !are should be taken not to boil the mi.ture too long, or it ill be ne!essary to ork very rapidly in order to drop all of it before it be!omes too dry"

%$3$-$T6 :H< !" !orn sirup :H; !" ater ; !" sugar : egg hite : tsp" vanilla :H= !" nuts :H= !" raisins /oil the sirup, ater, and sugar together until a fairly hard ball ill form in !old ater or the mi.ture registers ;=C degrees on the thermometer, hi!h is a trifle harder than the fudge mi.ture" /eat the egg hite until it is stiff but not dry" Over this pour the hot mi.ture a drop at a time until it !an be added faster ithout !ooking the egg hite" /eat rapidly until all the sirup is added, stir in the vanilla, and hen fairly stiff add the nuts and raisins" Continue beating until the mi.ture ill stand alone, and then drop by spoonfuls on oiled paper or a buttered surfa!e" #hen dry enough to handle, divinity may be served" BA" 1EA FOA*",,Another !andy in hi!h a !ooked sirup is poured over beaten egg hite is kno n as sea foam" Candies of this kind should be served at on!e, for they are apt to be!ome dry and hard if they are allo ed to stand" 1EA FOA* ; !" light,bro n sugar :H; !" ater Pin!h of salt : egg hite : tsp" vanilla /oil the sugar, ater, and salt until a fairly hard ball ill form or the thermometer registers ;=C degrees" /eat the egg hite stiff, but not dry" Pour the hot sirup over the egg hite, a drop at a time at first, and then as fast as possible ithout !ooking the egg hite" Add the vanilla and !ontinue beating the mi.ture until it ill stand alone" %rop by spoonfuls on a buttered surfa!e or oiled paper" #hen suffi!iently dry, remove from the surfa!e and serve" FO-%A-T A-% RELATE% CREA*1 BB" -AT2RE OF FO-%A-T",,Fondant is the foundation !ream out of hi!h bonbons and various other fan!y !andies are made" $t is also used for stuffing dates, taking the pla!e of the pit" #hile it is not so desirable for the !enters of !ho!olate !reams as for most of the other !andies for hi!h it is used, it !an, of !ourse, be !oated ith !ho!olate if desired" 1ome persons have an idea that fondant and related !andies are diffi!ult to make, but if dire!tions are follo ed !arefully this ill not be the !ase" :CC" $n the first pla!e, it should be remembered that the eather is an important fa!tor in the su!!ess of !andy of this kind" A !lear, !old day should be sele!ted, for it is diffi!ult to make fondant su!!essfully on a arm or a damp day" Then, too, it is an e.!ellent plan to make more than !an be used at one time, for no greater labor ill be involved in the making of a large amount than a small amount and better results may be e.pe!ted" $f the fondant material is !ared for properly, small

(uantities of it may be made up as desired" Therefore, if !onvenient e(uipment is on hand for making !andies of this type, no less than ;,:H; pounds should be made at one time" Five pounds is a preferable amount, but, if desired, :C pounds may be made up at one time, although this amount is about as mu!h as one person !an handle and even this is some hat diffi!ult for some to ork up" A little ingenuity on the part of the person making up the fondant ill result in many delightful bonbons" Candied fruits, nuts, !o!onut, and numerous varieties of flavoring and !oloring may be utili&ed very su!!essfully ith fondant" $t should be remembered, ho ever, that bonbons do not keep fresh for more than a fe days or a eek at the most if they are e.posed to the air" $f it is desired to keep them for any length of time, they should be pa!ked in a tin bo., but hen stored in this ay, different !olors should not be pla!ed ne.t to ea!h other or they ill mi." :C:" FO-%A-T",,As ill be noted, the a!!ompanying re!ipe for fondant !alls for > pounds of sugar" $t is not ne!essary that all of the fondant be orked up at on!e" $ndeed, it is suggested that this amount be prepared and then stored so that the fondant may be used as needed" $f a smaller amount should be desired, half of ea!h ingredient may be used" FO-%A-T > lb" sugar : (t" ater ? drops a!eti! a!id or :H= tsp" !ream tartar *i. the sugar, ater, and a!eti! a!id or !ream of tartar" Pla!e over the fire and stir until the sugar is dissolved" )ust before the mi.ture begins to boil, ash do n the sides of the kettle ith a et !loth" Then pla!e a lid over the kettle and !ook until almost ready to test" Remove the !over and insert a thermometer, hi!h should register ;<A degrees" $f the fondant is to be stored for some time, it may be boiled to ;=C degrees, but for general use a mi.ture that rea!hes a temperature of ;<A degrees ill be the most satisfa!tory" $f the ater test is applied, the mi.ture should form a firm ball that !an be easily held in the fingers" )ust before the boiling is !ompleted, !ool a large platter or a slab and moisten it by etting it ith a damp !loth" -o time should intervene bet een the end of the boiling and the removal of the sirup from the stove, for every se!ond that the sirup is allo ed to stand over the hot burner before it is poured out ill raise the temperature" Pour (ui!kly on the platter and do not allo it to drip" $f some sirup is left in the pan, utili&e it for something else, rather than allo it to drop on the surfa!e of the !andy in the platter or slab" $t is at this point that !rystalli&ation begins, and the fondant, instead of being !reamy, ill be!ome grainy" Cool as (ui!kly as possible, so as to lessen the !han!es for !rystalli&ation to begin, and do not disturb the sirup in any ay during the !ooling" The best ay in hi!h to a!!omplish this is to put the platter in a !ool pla!e and make it perfe!tly level before the sirup is poured into it" #hen the mi.ture has !ooled to the e.tent that it no longer retains any heat, it is ready to be stirred" As already e.plained, a putty knife or a allpaper s!raper is the most satisfa!tory utensil to use for this purpose, espe!ially if a large bat!h is being made" 8o ever, a small bat!h may be stirred very su!!essfully ith a !ase knife" #ith hatever utensil is sele!ted, s!rape the fondant up into a heap, and then start the orking" 1ee that all parts are orked alike" Continue the

operation, o!!asionally s!raping off the knife or the paddle used" The first indi!ation of the !reaming stage ill be a !loudy look in the mi.ture and a slight thinning of it, so that the ork ill be easier for a fe minutes" $t ill then gradually begin to harden, and hen the end of the ork is rea!hed the hardening ill progress rapidly" At this stage, try to get the mass together, see that no loose fragments !ling to the platter, and pile all into a heap" /y the time the orking is !ompleted, the !andy ill be rather hard and ill look as if it !an never be orked into a soft, !reamy !andy" $t ill be!ome soft, ho ever, by the proper treatment" #ring a !lean to el or napkin out of !old ater, and pla!e it tightly over the mass of fondant and tu!k it in se!urely around the edges" Allo the !andy to stand for an hour in this ay" At the end of this time it ill be suffi!iently moist to ork in any desired ay" #ith a knife or a s!raper, break it off into pie!es of a si&e that !an be handled ell at one time and ork ea!h one of these soft by s(uee&ing it in the manner sho n in Fig" :;" #hen all of the pie!es have been orked soft, pa!k them into a bo l and !ontinue orking until all the fondant has been orked together and is soft" Over the top of the bo l, pla!e a damp !loth and !over this ith a plate or an earthen !over" 1et a ay in some pla!e here it ill remain !ool, but ill not be!ome too moist, until it is desired for further use" The four re!ipes that follo sho ho fondant !an be made up into attra!tive as ell as deli!ious !onfe!tions" They ill doubtless give the house ife other ideas as to ays of preparing !andies from this foundation material" :C;" /O-/O-1",,$n a broad sense, bonbons mean !andy or !onfe!tions in general, but it is also the name of !andies made out of !olored and flavored fondant" 1ometimes they are made small and dainty and are de!orated ith a nut meat or a pie!e of maras!hino or !andied !herry or !andied pineapple" Again, !enters may be made that !ontain !o!onut, nuts, figs, dates, raisins, et!", and these then dipped in some of the fondant that has been !olored, flavored, and melted" :C<" #hen bonbons are to be made, remove fondant in pie!es from the utensil in hi!h it has been stored" #ork it ith the hands as it as orked hen put a ay and add the desired !oloring and flavoring at this time" $f simple bonbons are to be made, form the !olored and flavored fondant into tiny balls, pla!e them on oiled paper, and press a nut or a pie!e of maras!hino or !andied !herry or !andied pineapple on top" :C=" To make more elaborate bonbons, form small round !enters out of the fondant to hi!h have been added su!h materials as dates, figs, raisins, nuts, or !o!onut, or any !ombination of these" Only enough fondant should be used to make the other materials sti!k together" Then, in a double boiler, !olor, flavor, and melt some of the fondant and, ith a !oating or other fork, drop the !enters into this melted !ream" #hen thoroughly !oated, remove, and pla!e on a.ed paper" #hile arm, a pie!e of nut or !andied fruit may be pla!ed on the top of ea!h one" $f it is desired not to use fondant in the !enters, the nuts or !andied fruits themselves may be dipped into the melted bonbon !ream and then pla!ed on a.ed paper to harden" :C>" RECEPT$O- #AFER1",,Thin afers made of fondant are a !onfe!tion mu!h used at parties, re!eptions, and similar so!ial gatherings" One variety of these is !olored pink and flavored ith intergreen, hile another is flavored ith peppermint and not !olored in any ay" Other

!olors and flavors may also be made if desired, but the usual kinds are the pink and hite ones" %ivide the mass of fondant to be used into t o parts and !olor one of these a pale pink" Flavor the pink mass ith intergreen and the hite one ith peppermint" Put one of these in a double boiler and allo it to melt until it is soft enough to pour" Then, ith a dessert spoon or a tablespoon, drop the melted fondant on a smooth surfa!e in suffi!ient amounts to make afers about the si&e of a (uarter" %rop (ui!kly and as a!!urately as possible so that the afers ill be the same si&e and shape" Allo them to stand until !old and set" 1ometimes it ill be found that t o afers !an be dropped from the same spoonful before the material be!omes too !old to pour, but usually it is ne!essary to dip a fresh spoonful for ea!h afer" As the fondant hardens on the ba!k of the spoon it should be s!raped off and put ba!k into the double boiler" A !omparatively small amount of fondant should be melted at one time in order to provide against its be!oming sugary, but if it sho s any signs of this !ondition the double boiler should be emptied and thoroughly !leaned before more of the fondant is melted in it" :C?" RA$-/O# %EL$48T",,An espe!ially attra!tive !andy that has fondant for its foundation is rainbo delight" As may be inferred from its name, !andy of this kind is in several !olors" To make rainbo delight, divide fondant into three parts" Flavor one ith vanilla and to it add !hopped nuts" Flavor the se!ond ith stra berry, !olor it pink, and, if desired, add shredded !o!onut" To the third, add melted bitter !ho!olate until it is as dark as preferred" Line a small bread pan or a bo. as smoothly as possible ith a.ed paper, pla!e the hite fondant in the bottom, and press it do n into a layer" Over this put the !ho!olate fondant, press this into a layer, and on top of it pla!e the pink !andy" After making the mass smooth and even, allo it to remain here it ill be !old until it is set" Then remove it from the pan or bo. by turning it out on a surfa!e that has been slightly dusted ith !onfe!tioner's sugar" 8ave !oating !ho!olate melted and !over the surfa!e of three sides of the !andy ith a thi!k layer of the !ho!olate" $f, hen the !ho!olate be!omes dry and hard, it seems a little thin, give it a se!ond !oating" #hen it is entirely !old, turn the !andy over and !oat the remaining side" To serve, !ut into sli!es and !ut ea!h sli!e into pie!es" :C@" T2TT$,FR2TT$ ROLL1",,Another very good !andy that !an be made from fondant is tutti,frutti roll" 1e!ure nuts, !herries, !andied pineapple, and !itron, !hop them fine, and to them add shredded !o!onut" #ork these in any (uantity desired into the fondant until all are orked through evenly and then flavor ith vanilla" 1hape the mass into a roll and let it stand until it is ell set" Then !oat it ith !oating !ho!olate" #hen it has be!ome !old, turn it over and !oat the bottom" To serve tutti,frutti roll, !ut it into sli!es" :CA" OPERA CREA*",,-o more deli!ious !ream !andy !an be made than that kno n as opera !ream" This may be !olored and flavored in many different ays or made up in various forms" #hen !ho!olate is added to it, a better fudge than the ordinary kinds is the result" 1uffi!ient time should be allo ed for the making of opera !ream, for it is ne!essary that this !andy stand for several hours before it is orked up" OPERA CREA*

= !" sugar :HA tsp" !ream of tartar ; Tb" !orn sirup : pt" thin !ream 3anilla *i. the sugar and the !ream of tartar, add the sirup and !ream, and !ook over a hot fire" #at!h !losely to see hether the !ream looks as if it might !urd, and if it does, beat rapidly ith a rotary beater" %o not stir after the boiling has begun unless it is ne!essary to keep the mi.ture from sti!king to the pan" /oil until a very hard ball ill form in ater or until it registers ;=C degrees on the thermometer" *oisten a large, flat platter or a marble slab, pour the mi.ture on it, and allo it to remain until it is entirely !ool, disturbing it in no ay during this !ooling" #hen !ool, ork up ith a putty knife or a similar utensil in the same manner as for fondant until it be!omes hard and !reamy" Pla!e all in a heap in the !enter of the slab or platter and !over !losely ith a damp !loth, a !lean to el being desirable for this purpose" Allo it to stand for about ; hours, and then ork it ith the hands, being !areful to remove any lumps that it might !ontain" The !ream is no ready to be orked up in any desirable ay" %ivide it into small bat!hes, and then flavor and !olor it or ork melted !ho!olate into it" Press it into a layer about : in!h thi!k in a shallo bo. lined ith a.ed paper or a pan that has been buttered, !ut it into s(uares, and allo it to stand for a fe hours" Then remove and serve" :CB" CE-TER CREA*",,An e.!ellent !ream !andy for the !enters of !ho!olates is given in the a!!ompanying re!ipe" As molds are ne!essary in its preparation, it is more diffi!ult to make than fondant, but su!!ess !an be had ith this as ell as ith other !andies" The !ream used for these !enters may be !olored and flavored in any desirable ay" $t is some hat firm hile being handled, but ill be found to soften after it has been made up and !oated" $t !an be handled better if it is made < or = days before it is desired for use" As ill be noted, the re!ipe is given in a fairly large (uantity, for it is preferable to make a good,si&ed amount of the !ream at a time0 but it need not all be used up at on!e" CE-TER CREA* A !" sugar ; !" glu!ose or !orn sirup < !" ater *i. the sugar, glu!ose or !orn sirup, and ater and pro!eed in the same ay as for fondant" /oil until the thermometer registers ;<= or ;<? degrees or a ball that is not (uite so firm as for fondant ill form in !old ater" Pour on a moistened platter or slab to !ool" Then !ream in the same manner as for fondant, but allo more time for this part of the ork, as the glu!ose does not !ream rapidly" )ust before it hardens, pour it into a !ro!k or a bo l, pla!e a damp !loth over the top of the bo l, and put a ay for a !ouple of days" ::C" The molds for shaping !enter !reams are formed in a thi!k layer of !orn star!h by means of a devi!e that may be bought from a !andy,making supply house or made at home" This devi!e !onsists of a long strip ith pro+e!tions that may be pushed into the !orn star!h to make neatly shaped holes, or molds" These pro+e!tions are spa!ed about : in!h apart, so that the alls bet een the !orn,star!h molds ill not fall do n hen

the !enter,!ream mi.ture is poured into them" A long sti!k, su!h as a ruler or a yardsti!k, and either !orks of different si&es or plaster of Paris may be employed to make su!h a devi!e" $f !orks are to be used, simply glue them to the sti!k, spa!ing them about : in!h apart" $f plaster of Paris is to be used, fill small re!epta!les about the si&e and shape of !ho!olate !reams ith a thin mi.ture of plaster of Paris and ater and allo it to set" #hen hard, remove the plaster,of,Paris shapes and glue them to the sti!k, spa!ing them the same distan!e as mentioned for the !orks" The home,made devi!e ill ans er the same purpose as one that is bought, and is mu!h less e.pensive" :::" #hen it is desired to make up the !reams, sift !orn star!h into a pan to form a thi!k layer, making it perfe!tly level on top ith the straight edge of a knife" Then make depressions, or molds, in the !orn star!h by pressing into it the devi!e +ust des!ribed" *ake as many ro s of molds as the spa!e ill permit, but do not make them so !lose together as to eaken the alls bet een the molds" *elt some of the !enter !ream in a double boiler, !olor and flavor as desired, and pour into the molds made in the !orn star!h" Allo the !enters to remain until they be!ome hard in the molds" Then pi!k them out, blo off the !orn star!h, and set aside until ready to !oat" Continue making !enters in this ay until all the !ream is used up, resifting the !orn star!h and making ne molds ea!h time" Then !oat ith !ho!olate in the usual ay" ::;" OR$E-TAL1",,%eli!ious !ho!olate !reams kno n as orientals !an be made by the amateur if a little !are is e.er!ised" $t should be remembered, ho ever, that these !annot be made su!!essfully on a damp day and that it is some hat diffi!ult to make them in arm eather" A !lear, !old day is re(uired for satisfa!tory results" 2nlike fondant, these !reams must be made up at on!e, so it ill be ne!essary to allo suffi!ient time not only for the !ooking and !reaming pro!esses, but also for the making and !oating as ell" After being made up, ho ever, they should be allo ed to stand for < or = days, as they, like many other !ream !andies, improve upon standing" 1in!e these !enters are very s eet, a slightly bitter !ho!olate is the best kind ith hi!h to !oat them" Confe!tioner's bitter,s eet !ho!olate ill be found to be the most satisfa!tory, but if this !annot be pro!ured, bitter !ho!olate may be mi.ed ith s eet !oating !ho!olate" OR$E-TAL1 > !" granulated sugar ; !" ater : tsp" gly!erine ? drops a!eti! a!id ; egg hites 3anilla Put the sugar, ater, and gly!erine over the fire and stir until the sugar is dissolved" #ash do n the sides of the kettle ith a !loth, and +ust as the mi.ture begins to boil, add the a!eti! a!id" Pla!e a !over over the pan and allo the mi.ture to boil until a temperature of ;<A degrees is rea!hed on the thermometer or a firm ball that !an be easily held in the fingers ill form" Pour out on a slab or a platter to !ool, and hen perfe!tly !ool begin to ork it as for fondant, but first beat the egg hites until they are stiff" As soon as the !andy is !olle!ted into a mass, pour the egg hites over it" Continue to ork the !andy until all of the egg hite is orked in" Add the vanilla during this pro!ess" $f the mi.ture seems stiff and the eggs do not ork in,

!ontinue ith a little patien!e, for they ill eventually !ombine ith the !andy" /e!ause of the eggs, oriental !ream is hiter than bonbon !ream, and so it is a little diffi!ult to tell +ust hen it is beginning to get !reamy" 8o ever, it softens a little as it begins to set, +ust as fondant does" At this point ork slo ly, and as it hardens get it into a mass in the !enter of the slab" #hen !ompletely orked, it ill not be so hard as fondant" *ake it up at on!e into small, round !enters, and as they are made pla!e them on pie!es of oiled paper to be!ome dry" Chopped nuts may be added to the filling if desired before it is made up" As soon as it is possible to handle the !enters, !oat them ith !ho!olate in the usual ay" /e !areful to !over the entire surfa!e ith !ho!olate, for other ise the (uality of the !enter ill deteriorate" A good plan is to rap !andies of this kind in a.ed paper, espe!ially if they are to be pa!ked in bo.es, for then they ill not be so likely to !rush" ::<" 2-COO7E% FO-%A-T",,A fairly satisfa!tory substitute for fondant !an be made by moistening !onfe!tioner's sugar ith egg hite or s eet !ream" A very fine sugar must be se!ured for this purpose or the !andy ill be granular, and even then the result ill not be so satisfa!tory as in the !ase of !ooked fondant properly made" 2n!ooked fondant, too, is more limited in its uses than !ooked fondant, for it !annot be melted and used for bonbons" 2-COO7E% FO-%A-T LLLL sugar Egg hite or s eet !ream Roll and sift the sugar if it is lumpy, making it as fine as possible" /eat the egg hite +ust enough to break it up or pour into a bo l the desired amount of s eet !ream, remembering that very little li(uid ill moisten !onsiderable sugar" Add the sugar a little at a time, beating all the hile, until a suffi!ient amount has been used to make the mi.ture dry enough to handle ith the fingers" Then flavor and !olor in any desired ay and make up as if it ere fondant" *$1CELLA-EO21 CO-FECT$O-1 ::=" 1T2FFE% %ATE1",,%ates from hi!h the seeds have been removed and hi!h have been filled ith nuts or fondant or a !ombination of both are a !onfe!tion that meets ith mu!h favor" The un!ooked fondant is entirely satisfa!tory for this purpose, but if some of the other is on hand it ill make an espe!ially fine !onfe!tion" Regardless of hat is used for a filling, though, the preparation of su!h dates is the same" First ash the dates in arm ater and rinse them in !old ater" Then, if there is time, spread them out in a single layer on a !loth and let them remain until they are entirely dry" Cut a slit in the side of ea!h one ith a knife and remove the seed" $f nuts, su!h as English alnuts, are to be used for the filling, pla!e half a nut meat in the !avity left by the seed and press the date together over it" $n !ase fondant and nuts are to be used, !hop the nuts and mi. them ith the fondant" Co!onut may be used in pla!e of the nuts if desired or the fondant may be used alone" 1hape the fondant into tiny balls, press one tightly into the !avity left by the seed, and !lose the date partly over the filling" #hen all the dates have been stuffed, roll them in sugar, preferably granulated, and serve" ::>" 1ALTE% -2T1",,-uts to hi!h salt has been added are an e.!ellent

!ontrast to the s eet !onfe!tions that have been des!ribed" At so!ial gatherings, lun!heons, dinners, et!", they are often served in !onne!tion ith some variety of bonbon and many times they repla!e the s eet !onfe!tion entirely" Peanuts and almonds are the nuts generally used for salting" $f peanuts are to be salted, the unroasted ones should be pur!hased and then treated in e.a!tly the same ay as almonds" /efore nuts are salted, they must first be bro ned, and this may be a!!omplished in three different aysI on the top of the stove, in the oven, and in deep fat" Preparing them in deep fat is the most satisfa!tory method, for by it all the nuts rea!h the same degree of bro nness" ::?" First blan!h the nuts by pouring boiling ater over them and allo ing them to remain in the ater until the skins !an be removed0 then slip off the skins ithout breaking the nuts apart if possible" 1pread the nuts out on a to el to dry" $f the deep,fat method of bro ning them is to be follo ed, have in a small sau!epan or kettle a suffi!ient (uantity of !ooking fat or oil" Allo it to be!ome as hot as for frying doughnuts or !ro(uettes, pla!e the nuts in a sieve, and fry them in the fat until they be!ome a deli!ate bro n" Pour them out into a pan, sprinkle them ith salt, !ool, and serve" To bro n nuts on top of the stove, heat a heavy frying pan over a slo fire and into it put a small amount of fat" Add the nuts and stir !onstantly until they are bro ned as evenly as possible" This part of the ork re(uires !onsiderable time, for the more slo ly it is done the less likely are the nuts to have burned spots" 1alt the nuts before removing them from the pan, turn them out into a dish, !ool, and serve" $t is more diffi!ult to bro n nuts e(ually by the oven method, but sometimes it is desired to prepare them in this ay" Put the nuts ith a little fat into a pan and set the pan in a hot oven" 1tir fre(uently until they are ell bro ned, salt, !ool, and serve" ::@" OR$E-TAL %EL$48T",,An e.!ellent !onfe!tion that !an be prepared ithout !ooking is kno n as oriental delight" $t is !omposed of fruit, nuts, and !o!onut, hi!h are held together ith egg hite and po dered sugar" OR$E-TAL %EL$48T :H; lb" dates :H; lb" raisins :H; lb" pressed figs :H; !" shredded !o!onut :H; !" English alnuts : egg hite Po dered sugar #ash all the fruits, put them together, and steam for about :> minutes" Then put these ith the !o!onut and nuts through a food !hopper or !hop them all in a bo l ith a !hopping knife" #hen the hole is redu!ed to a pulpy mass, beat the egg hite slightly, add suffi!ient sugar to make a very soft paste, and mi. ith the fruit mi.ture" $f it is very sti!ky, !ontinue to add po dered sugar and mi. ell until it is stiff enough to pa!k in a layer in a pan" Press do n tight and hen it is set mark in s(uares, remove from the pan, and serve as a !onfe!tion"

::A" *AR18*ALLO#1",,To be able to make marshmallo s su!!essfully is the desire of many persons" At first thought, this seems some hat of a task, but in reality it is a simple matter if the dire!tions are !arefully follo ed" 2pon being !ut into s(uares, the marshmallo s may be served plain or they may be !oated ith !ho!olate or, after standing several days, dipped into a arm !aramel mi.ture" *AR18*ALLO#1 A tsp" gelatine :,:H= !" ater ; !" sugar Fe grains salt : tsp" vanilla :H; Tb" !orn star!h 1oak the gelatine in one,half of the ater for > minutes" Cook the sugar and the remaining ater until it ill spin a thread hen dropped from a spoon" Remove from the fire and add the gelatine" #hen partly !old, add the salt and the flavoring" /eat ith an egg hip, !ooling the mi.ture as rapidly as possible, until it is light and fluffy" #hen the mi.ture is thi!k, add the !orn star!h slo ly, orking it in thoroughly" Then pour out on a flat surfa!e that is ell dusted ith !onfe!tioner's sugar" Let stand in a !ool pla!e until thoroughly !hilled" Cut in s(uares by pressing the blade of a knife do n through the mass, but do not slide it along hen !utting" Remove the pie!es, dust on all sides ith po dered sugar, and serve" ::B" -O24AT",,The !onfe!tion kno n as nougat !onsists usually of a paste filled ith !hopped nuts" /oth !orn sirup and honey are used in the preparation of this !andy" 4enerally it is merely flavored ith vanilla, but if !ho!olate flavoring is preferred it may be added" -O24AT < !" sugar :,:H; !" !orn sirup :H= !" strained honey : !" ater ; egg hites : tsp" vanilla ; !" nut meats Put the sugar, !orn sirup, honey, and ater together and !ook until a temperature of ;?C degrees is rea!hed or a brittle ball ill form in ater" /eat the egg hites stiff and pour the mass slo ly into them, beating !onstantly until the mi.ture gro s stiff and a.y" Then add the vanilla and nut meats" *i. ell and pour into a small bo. or pan lined ith a.ed paper" $f !ho!olate is to be used for flavoring, add the desired amount +ust before pouring the mi.ture into the pan" #hen it has !ooled suffi!iently, !ut in s(uares or sli!es" :;C" CA-%$E% PEEL",,Another favorite !onfe!tion and one that is mu!h used in !onne!tion ith !andies for so!ial fun!tions is !andied orange, lemon, and grapefruit peel" After being removed from the fruit, the peel should be ell s!raped and then !ut into thin strips" $n this form, it is ready to !oat ith sirup" CA-%$E% PEEL :H; do&" lemons, oranges, or grapefruit

:H; !" ater : !" sugar Remove the skin in (uarters from the fruit, s!rape off as mu!h of the hite as possible, and !ut ea!h pie!e of skin into narro strips" Put these to !ook in !old ater, boil them until they may be easily pier!ed ith a fork, and then drain off the ater" Add the ater to the sugar and !ook until a thread ill form hen the sirup is dropped from a spoon" Add the !ooked peel to the sirup and !ook for > to :C minutes" %rain and dredge in granulated sugar" 1pread in a single layer to dry" :;:" POP,COR- /ALL1",,Pop !orn in any form is al ays an attra!tive !onfe!tion, espe!ially to young persons" $t is often stu!k together ith a sirup mi.ture and made into balls" $n this form, it is an e.!ellent !onfe!tion for the holiday season" To make pop,!orn balls, first shell the !orn and pop it" Then make a sirup ith half as mu!h ater as sugar and !ook it until it ill spin a thread" 8ave the pop !orn in a large bo l and pour the sirup over it, orking (ui!kly so that all the sirup !an be used up hile it is arm" To form the balls, take up a large double handful and press firmly together" $f the sirup sti!ks to the hands, dip them into !old ater so as to moisten them some hat before the ne.t handful is taken up" #ork in this manner until all the !orn is made into balls" :;;" CRAC7ER )AC7",,Another pop,!orn !onfe!tion that is liked by pra!ti!ally every one is !ra!ker +a!k" $n this variety, pop !orn and peanuts are !ombined and a sirup made of molasses and sugar is used to hold them together" CRAC7ER )AC7 = (t" popped !orn : !" shelled, roasted peanuts : !" molasses :H; !" sugar Put the popped !orn and the peanuts together in a re!epta!le large enough to hold them easily" Cook the molasses and the sugar until the sirup spins a thread" Then pour this over the popped !orn and peanuts and mi. ell until it be!omes !old and hard" 1ER3$-4 CA-%6 :;<" The best time to serve !andy is hen it ill interfere least ith the digestion, and this is immediately after meals" A dish of !andy pla!ed on the table ith the dessert adds interest to any meal" $t should be passed immediately after the dessert is eaten" 3arious kinds of bonbon dishes in hi!h to serve !andies are to be had, some of them being very attra!tive" Those having a !over are intended for !andy that is to be left standing for a time, hile open dishes should be used for serving" Present the !andy tastefully arranged on a silver dish having a handle" %ishes made of glass or !hina ans er the purpose e(ually as ell as silver ones, and if a bonbon dish is not in supply a small plate ill do very ell" A paper or a linen doily on the dish or plate adds to the attra!tiveness, as does also the manner in hi!h the !andy is arranged" 9 9 9 9 9

CO-FECT$O-1 ELA*$-AT$O- 52E1T$O-1 F:G #hat are !onfe!tionsM F;G %is!uss the use of !onfe!tions in the diet of !hildren and adults" F<G FaG #hat food substan!e is found in the largest proportion in !andyM FbG Are !andies high or lo in food valueM F=G %is!uss briefly the kinds and (ualities of sugar and their uses" F>G #hat is the value of glu!ose in !andy makingM F?G #hat kinds of flavorings are the most desirableM F@G #hat !are should be e.er!ised in the use of !olorings in !andyM FAG FaG #hat a!ids are used in !andy makingM FbG #hy are these a!ids usedM FBG Of hat value are milk, !ream, and butter in the making of !andyM

F:CG #hat may be said of the sele!tion of a pan for !ooking !andyM F::G FaG #hat methods are used for testing !andiesM FbG #hi!h of these methods is the most a!!urateM F:;G FaG 8o should the mi.ture be poured out to !ool hen a !reamy !andy is being madeM FbG To hat point should the sirup be !ooled before the stirring is begunM F:<G FaG 8o should !ho!olate be meltedM FbG 8o !ho!olate be doneM F:=G 8o should a.ed paper be !ut for should !oating ith

rapping !andiesM

F:>G %is!uss the ingredients generally used for taffy" F:?G On hat do good results in !aramel making dependM

F:@G #hat should be guarded against in the making of all !ream !andiesM F:AG FaG #hat is fondantM FbG 8o useM F:BG 8o may fondant be stored for future

should dates be prepared for stuffingM

F;CG #hat is the best time for the serving of !andyM 9 9 9 9 9

/E3ERA4E1 9 9 9 9 9

/E3ERA4E1 $- T8E %$ET

-AT2RE A-% CLA11E1 OF /E3ERA4E1 :" Throughout the lifetime of every person there is !onstant need for solid food to preserve health and prolong life0 and, +ust as su!h food is ne!essary to satisfy the re(uirements of the body, so, too, is there need for ater" As is ell kno n, the !omposition of the body is su!h that it !ontains more li(uid than solid material, the tissues and the bones eighing mu!h less than the li(uid" A tremendous amount of this li(uid is !ontinually being lost through the kidneys, through ea!h pore in the skin, and even through every breath that is e.haled, and if !ontinued good health is to be maintained this loss must be !onstantly made up" This loss is greater in very hot eather or in the performan!e of strenuous e.er!ise than under ordinary !onditions, hi!h a!!ounts for the fa!t that more than the usual amount of li(uid must be supplied during su!h times" 1o ne!essary is li(uid refreshment that the body !annot e.ist ithout it for any great length of time" $n fa!t, if the supply ere !ut off so that no more !ould be obtained, the body ould begin to use its o n fluids and death ould soon o!!ur" A person !an live for many days ithout solid food, but it is not possible to live for more than a very fe days ithout drink" ;" -ature's ay of serving noti!e that the body is in need of li(uid refreshment is through the sensation of thirst" 1atisfying thirst not only brings relief, but produ!es a de!idedly pleasant sensation0 ho ever, the real pleasure of drinking is not e.perien!ed until one has be!ome a!tually thirsty" The various li(uids by hi!h thirst may be slaked, or (uen!hed, are kno n as beverages" The first one of these given to man as ater, and it is still the !hief beverage, for it is used both alone and as a foundation for numerous other beverages that are !al!ulated to be more tasty, but hose use is liable in some !ases to lead to e.!essive drinking or to the partaking of substan!es that are in+urious to health" <" The beverages that are in !ommon use may be pla!ed in three general !lassesI al!oholi!, stimulating, and non,stimulating" The al!oholi! beverages in!lude su!h drinks as beer, ine, hisky, et!", some of hi!h are used more in one !ountry than in another" $n fa!t, almost every !lass of people kno n has an al!oholi! beverage that has !ome to be regarded as typi!al of that !lass" Al!oholi! fermentation is supposed to have been dis!overed by a!!ident, and hen its effe!t be!ame kno n it as re!ogni&ed as a popular means of supplying a beverage and some stimulation besides" 2nder stimulating beverages !ome tea, !offee, and !o!oa" These are in !ommon use all over the orld, !ertain ones, of !ourse, finding greater favor in some !ountries than in others" #ith the e.!eption of !o!oa, they provide very little food value" $n !ontrast ith these drinks are the non,stimulating beverages, hi!h in!lude fruit pun!hes, soft drinks, and all the milk,and,egg !on!o!tions" These are usually very refreshing, and the ma+ority of them !ontain suffi!ient nourishment to re!ommend their fre(uent use"

#ATER $- /E3ERA4E1 =" *any persons restri!t the term beverages, !ontending that it refers to refreshing or flavored drinks" $t should be remembered, ho ever, that this term has a broader meaning and refers to any drink taken for the purpose of (uen!hing thirst" #ater is the simplest beverage and is in reality the foundation of nearly all drinks, for it is the ater in them

that slakes thirst" Flavors, su!h as fruit +ui!e, tea, !offee, et!", are !ombined ith ater to make the beverages more tempting, and o!!asionally su!h foods as eggs, !ream, and star!hy materials are added to give food value0 but the first and foremost purpose of all beverages is to introdu!e ater into the system and thus satisfy thirst" >" 7$-%1 OF #ATER",,$nasmu!h as ater is so important an element in the !omposition of beverages, every one should endeavor to be!ome familiar ith the nature of ea!h of its varieties" 1OFT #ATER is ater that !ontains very little mineral matter" A !ommon e.ample of soft ater is rain ater" 8AR% #ATER is ater that !ontains a large (uantity of lime in solution" /oiling su!h ater pre!ipitates, or separates, some of the lime and !onse(uently softens the ater" An e.ample of the pre!ipitation of lime in ater is the deposit that !an be found in any teakettle that has been used for some time" *$-ERAL #ATER is ater !ontaining a large (uantity of su!h minerals as ill go in solution in ater, namely, sulphur, iron, lime, et!" %$1T$LLE% #ATER is ater from hi!h all minerals have been removed" To a!!omplish this, the ater is !onverted into steam and then !ondensed" This is the purest form of ater" CAR/O-ATE% #ATER is ater that has had !arbon,dio.ide, or !arboni!,a!id, gas for!ed into it" The soda ater used at soda fountains is an e.ample of this variety" Carbonated ater is bottled and sold for various purposes" ?" -ECE11$T6 FOR P2RE #ATER",,The e.tensive use made of ater in the diet makes it imperative that every effort be e.erted to have the ater supply as pure as possible" The ordinary !ity filter and the smaller household filter !an be depended on to remove sand, parti!les of leaves, eeds, and su!h foreign material as is likely to drop into the ater from time to time, but they ill not remove disease germs from an un!lean supply" Therefore, if there is any doubt about ater being pure enough to use for drinking purposes, it should be boiled before it is used" /oiling kills any disease germs that the ater may !ontain, but at the same time it gives the ater a very flat taste be!ause of the loss of air in boiling" 8o ever, as is mentioned in Essentials of Cookery, Part :, the natural taste may be restored by beating the boiled ater ith an egg beater or by partly filling a +ar, pla!ing the lid on, and shaking it vigorously" RELAT$O- OF /E3ERA4E1 TO *EAL1 @" About one,third of all the ater re(uired ea!h day is taken in the form of beverages ith the meals" $t as formerly thought that li(uids dilute the gastri! +ui!e and so should be avoided ith meals" 8o ever, it has been learned that beverages, either arm or !old, ith the e.!eption of an o!!asional !ase, may be taken ith meals ithout in+ury" The !hief point to remember is that it is un ise to drink beverages either too hot or too !old" For the best results, their temperature should be rather moderate" A" Foods that may be dissolved in ater !an be in!orporated in a beverage to make it nutritious" #ith many persons, as in the !ase of small !hildren and invalids, this is often the only means there is of

giving them nourishment" $n serving beverages to healthy persons, the food value of the meal should be taken into !onsideration" The beverage a!!ompanying a heavy meal should be one having very little food value0 hereas, in the !ase of a light meal, the beverage !an be su!h as ill give additional nutrition" For instan!e, hot !ho!olate, hi!h is very nutritious, ould not be a good beverage to serve ith a meal !onsisting of soup, meat, vegetables, salad, and dessert, but it ould be an e.!ellent drink to serve ith a lun!h that is made up of light sand i!hes, salad, and fruit" ALCO8OL$C /E3ERA4E1 B" ALCO8OL$C /E3ERA4E1 are made by allo ing yeast to ferment the star!h or the sugar in a !ertain kind of food, thus produ!ing a!id and al!ohol" 4rains and fruits are used oftenest for this purpose" $n some !ases, the fermentation is allo ed to !ontinue long enough to use up all the star!h or sugar in the material sele!ted, and in this event the resulting beverages are sour and !ontain a great deal of al!ohol" $n others, the fermentation is stopped before all the sugar or star!h is utili&ed, and then the beverage is s eet and !ontains less al!ohol" The higher the per!entage of al!ohol a beverage !ontains, the more into.i!ating it is and the more (ui!kly ill a state of into.i!ation be rea!hed by drinking it" :C" 8AR*F2L EFFECT1 OF ALCO8OL$C /E3ERA4E1",,$n years past, al!oholi! beverages ere !onsidered to be a ne!essity for medi!inal purposes in hospitals and in homes, but this use of them has been very greatly de!reased" $n fa!t, it is believed by most authorities that often more harm than good is done by using al!oholi! beverages as a medi!al stimulant or as a !arrier for some drug" As these drinks are harmful in this respe!t, so are they detrimental to health hen they are taken merely as beverages" $t is definitely kno n that al!ohol a!ts as a food hen it enters the body, for it is burned +ust as a !arbohydrate ould be and thus produ!es heat" That this a!tion takes pla!e very rapidly !an be dete!ted by the armth that is produ!ed almost immediately hen the drink is taken" 1ome of it is lost through the breath and the kidneys ithout produ!ing heat, and it also a!ts upon the blood vessels near the skin in su!h a ay as to lose very (ui!kly the heat that is produ!ed" $t is never !onserved and used gradually as the heat from food is used" The taking of al!ohol re(uires mu!h ork on the part of the kidneys, and this eventually in+ures them" $t also hardens the liver and produ!es a disease kno n as hob,nailed, or gin, liver" $n addition, if used !ontinuously, this improper means of nourishing the body produ!es an e.!essive amount of fat" /e!ause of these harmful effe!ts on the various organs, its too rapid loss from the body, and the fa!t that it does not build tissue, al!ohol is at best a very poor food and should be avoided on all o!!asions" ::" 7$-%1 OF ALCO8OL$C /E3ERA4E1",,$n spite of the truth that beverages !ontaining al!ohol are found to be harmful, many of them are in !ommon use" Follo ing are the names of these, together ith a short a!!ount of their preparationI /EER is an al!oholi! beverage made from !ertain grains, usually barley, by malting the grain, boiling the produ!t ith hops, and finally fermenting it ith yeast" The malting of grains, it ill be remembered, is e.plained in Cereals" The hops are used to give the beer a desirable flavor" This beverage is !hara!teri&ed by a lo per!entage of al!ohol, !ontaining only ; to > per !ent", and !onse(uently is not very into.i!ating"

#$-E is a beverage that is usually made from grapes, although berries and other small fruits are o!!asionally used" $t !ontains from @ to :? per !ent" of al!ohol and is therefore more into.i!ating than beer" The ines in hi!h all of the sugar is fermented are kno n as sour, or dry, ines, hile those in hi!h not all of the sugar has been fermented are !alled s eet ines" *any !lasses of ines are made and put on the market, but those most !ommonly used are !laret, sherry, ho!k, port, and *adeira" /RA-%6 is an al!oholi! li(uor distilled from ine" $t is very into.i!ating, for it !onsists of little besides al!ohol and ater, the per!entage of al!ohol varying from =C to >C per !ent" 2pon being distilled, brandy is !olorless, but it is then stored in !harred ooden !asks, from hi!h it takes its !hara!teristi! !olor" 4$- is a pra!ti!ally !olorless li(uor distilled from various grains and flavored ith oil of +uniper or some other flavoring substan!e, su!h as anise, orange peel, or fennel" $t !ontains from <C to =C per !ent" of al!ohol" $t is usually stored in glass bottles, hi!h do not impart a !olor to it" R2* is an al!oholi! beverage made by fermenting !ane sugar, molasses, !ane +ui!e, or the s!um and aste from sugar refineries and then distilling the produ!t" $t !ontains from => to >C per !ent" of al!ohol, and has a disagreeable odor hen it is distilled" This odor, ho ever, is removed by storing the rum in ooden re!epta!les for a long period of time" COR%$AL1 are beverages made by steeping fruits or herbs in brandy" Absinthe, hi!h is barred from the 2nited 1tates be!ause it !ontains orm ood, a very in+urious substan!e, is a ell,kno n !ordial" /esides being e.tremely into.i!ating, it overstimulates the heart and the stoma!h if taken in even !omparatively small (uantities" #8$176 is an al!oholi! beverage obtained by distilling fermented grain several times until it has a strength of =C to >C per !ent" of al!ohol" Then it is flavored and stored in !harred !asks to ripen and be!ome mello , after hi!h it has a !hara!teristi! !olor" As !an readily be understood, distilled li(uors !ontain the highest per!entage of al!ohol" 9 9 9 9 9

1T$*2LAT$-4 /E3ERA4E1 -AT2RE OF 1T$*2LAT$-4 /E3ERA4E1 :;" 1T$*2LAT$-4 /E3ERA4E1 are those hi!h !ontain a drug that stimulates the nervous and the !ir!ulatory system0 that is, one that a!ts on the nerves and the !ir!ulation in su!h a ay as to make them a!tive and alert" Common e.amples of these beverages are !offee, tea, and !o!oa or !ho!olate" $f the nerves are in need of rest, it is dangerous to stimulate them ith su!h beverages, for, as the nervous system indire!tly affe!ts all the organs of the body, the effe!ts of this stimulation are far,rea!hing" The immediate effe!t of the stimulant in these beverages is to keep the drinker a ake, thus !ausing sleeplessness, or temporary insomnia" $f tea and !offee are used habitually and e.!essively, heada!hes, dull brains, and many nervous troubles are liable to result" :<" The stimulant that is found in the leaves of tea is kno n as

theine0 that found in !offee beans, !affeine0 and that found in !a!ao beans, from hi!h !o!oa and !ho!olate are made, theobromine" Ea!h of these stimulants is e.tra!ted by the hot li(uid that is al ays used to make the beverage" $t is taken up by the li(uid so (ui!kly that the method used to prepare the beverage makes little differen!e as to the amount obtained" $n other ords, tea made by pouring ater through the leaves ill !ontain nearly as mu!h of the stimulant as tea made by boiling the leaves" :=" $n addition to the stimulant, tea and !offee !ontain tannin, or tanni! a!id, an a!id that is also obtained from the bark of !ertain trees and used in the tanning of animal hides in the preparation of leather" Tannin is not taken so (ui!kly from tea and !offee by the hot li(uid used in preparing the beverage as is the stimulant, so that the longer tea leaves and !offee grounds remain in the li(uid, the more tanni! a!id ill be dra n out" This fa!t !an be dete!ted by the bitter flavor and the pu!kery feeling in the mouth after drinking tea that has been allo ed to remain on the leaves or !offee that has stood for some time on the grounds" Tanni! a!id has a de!idedly bad effe!t on the digestion in the stoma!h, so that if improperly prepared tea or !offee is indulged in habitually, it may !ause stoma!h disorders" TA/LE $ 1T$*2LA-T A-% TA--$C AC$% PRE1E-T $- 1T$*2LAT$-4 /E3ERA4E1 ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, 5uantity of 5uantity of /everage 1timulant 1timulant Tanni! A!id 4rains 4rains ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Coffee Caffeine ; to < : to ; Tea Theine : to ; : to = Co!oa or !ho!olate Theobromine : to :,:H; :H; to : ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, :>" The (uantity of stimulant and tanni! a!id !ontained in an ordinary !up of tea, !offee, and !o!oa or !ho!olate is given in Table $" As this table sho s, the (uantity, hi!h is given in grains, does not vary !onsiderably in the different beverages and is not present in su!h (uantity as to be harmful, unless these beverages are indulged in to e.!ess" To redu!e the (uantity of !affeine !ontained in !offee has been the aim of many !offee produ!ers" As a result, there are on the market a number of brands of !offee that have been put through a pro!ess that removes pra!ti!ally all the !affeine" The beverage made from !offee so treated is less harmful than that made from ordinary !offee, and so far as the flavor is !on!erned this loss of !affeine does not !hange it" :?" -either tea nor !offee possesses any food value" 2nless sugar or !ream is added, these beverages !ontain nothing e.!ept ater, flavor, stimulant, and tanni! a!id" Cho!olate and !o!oa, ho ever, are ri!h in fat, and as they are usually made ith milk and sugar they have the advantage of !onveying food to the system" /e!ause of their nature, tea and !offee should never be given to !hildren" Co!oa and !ho!olate provide enough food value to arrant their use in the diet of young persons, but they should not be taken in too great (uantity be!ause of the large amount of fat they !ontain" Any of these beverages used in e.!essive amounts produ!es the same effe!t as a mild drug habit" Conse(uently, hen a person feels that it is impossible to get along

ithout tea or !offee, it is time to stop the use of that beverage" 9 COFFEE 8$1TOR6 A-% PRO%2CT$O:@" COFFEE is the seed of the !offee tree, hi!h in its ild state gro s to a height of ;C feet, but in !ultivation is kept do n to about :C or :; feet for !onvenien!e in gathering the fruit" Coffee originated in Abyssinia, here it has been used as a beverage from time immemorial" At the beginning of the :>th !entury, it found its ay into Arabia, here it as used by the religious leaders for preventing dro siness, so that they !ould perform religious !eremonies at night" About :CC years later it !ame into favor in Turkey, but it as not until the middle of the :@th !entury that it as introdu!ed into England" $ts use gradually in!reased among !ommon people after mu!h !ontroversy as to hether it as right to drink it or not" $t is no e.tensively gro n in $ndia, Ceylon, )ava, the #est $ndies, Central Ameri!a, *e.i!o, and /ra&il" The last,named !ountry, /ra&il, furnishes about @> per !ent" of the !offee used in the 2nited 1tates and about ?C per !ent" of the orld's supply" :A" Coffee is a universal drink, but it finds more favor in some !ountries than others" The hospitality of a Turkish home is never thought to be !omplete ithout the serving of !offee to its guests0 ho ever, the !offee made by the Turks is not pleasant e.!ept to those ho are a!!ustomed to drinking it" As prepared in Turkey and the East, a small amount of boiling ater is poured over the !offee, hi!h is po dered and mi.ed ith sugar, and the resulting beverage, hi!h is very thi!k, is served in a small !up ithout !ream" The Fren!h make a !on!o!tion kno n as !afe an lait, hi!h, as e.plained in Essentials of Cookery, Part ;, is a !ombination of !offee and milk" These t o ingredients are heated separately in e(ual proportions and then mi.ed before serving" This is a very satisfa!tory ay in hi!h to serve !offee if !ream !annot be obtained" :B" O/TA$-$-4 T8E COFFEE 1EE%1",,The seeds of the !offee tree are en!losed in pairs, ith their flat surfa!es to ard ea!h other, in dark, !herry,like berries" The pulp of the berry is softened by fermentation and then removed, leaving the seeds en!losed in a husk" They are then separated from the husks by being either sun,dried and rolled or redu!ed to a soft mass in ater ith the aid of a pulping ma!hine" #ith the husks removed, the seeds are pa!ked into !oarse !loth bags and distributed" ;C" ROA1T$-4 T8E COFFEE /EA-1",,The ne.t step in the preparation of !offee for use is the roasting of the !offee beans" After being separated from the husks, the beans have a greenish,yello !olor, but during the roasting pro!ess, hen they are sub+e!ted to high temperature and must be turned !onstantly to prevent uneven roasting, they turn to a dark bro n" As the roasting also develops the flavor, it must be done !arefully" 1ome persons prefer to buy unroasted !offee and roast it at home in an oven, but it is more e!onomi!al to pur!hase !offee already roasted" $n addition, the improved methods of roasting produ!e !offee of a better flavor, for they a!!omplish this by ma!hinery espe!ially devised for the purpose" ;:" 4R$-%$-4 T8E COFFEE /EA-1",,%uring the roasting pro!ess there is developed an aromati! volatile oil, !alled !affeol, to hi!h the flavor of the !offee is due" This oil is very strong, but upon being 9 9 9 9

e.posed to the air it passes off and thus !auses a loss of flavor in the !offee" For this reason, roasted !offee should be kept in air,tight !ans, bo.es, or +ars" /efore it is used, ho ever, it must be ground" The grinding of the !offee beans e.poses more surfa!e and hen!e the flavor is more (ui!kly lost from ground than unground !offee" /e!ause of this fa!t and be!ause ground !offee !an be adulterated very easily, it is not ise to buy !offee already ground" $f only a small (uantity is bought at a time and it !an be used up at on!e, the grinding may be done by the gro!er, but even in su!h a !ase the better plan is to grind it immediately before using it" ;;" The method by hi!h the !offee is to be prepared for drinking ill determine to a large e.tent the ay in hi!h the !offee beans must be ground" #hen !offee is to be made by a method in hi!h the grounds are not left in the ater for any length of time, the beans must be ground very fine, in fa!t, pulveri&ed, for the flavor must be e.tra!ted (ui!kly" For other purposes, su!h as hen it is to be made in a per!olator, the beans need not be ground (uite so fine, and hen it is to be made in an ordinary !offee pot they may be ground very !oarse" ;<" For use in the home, simple !offee mills that ill grind !offee as !oarse or as fine as may be desired are to be had" One kind is fastened to a board so that it !an be atta!hed to the all" The !offee to be ground is put in the !hamber from hi!h it is fed to the grinding rolls, and the ground !offee drops into the !hamber" The grinding rolls are ad+usted to the desired fineness by the not!hed arrangement on the end of the shaft" Another type of !offee mill may be pla!ed on a table top or some other flat surfa!e, but it operates on the same prin!iple as the other" The !offee beans are pla!ed in the !hamber at the top, and the ground !offee drops into the dra er a at the bottom" The ad+ustment of the grinding rolls is regulated by the not!hed head at the end of the verti!al shaft" ;=" A%2LTERAT$O- OF COFFEE",,As in the !ase of numerous other foods, attempts are often made to adulterate !offee" 1in!e the Pure Food La s have been enfor!ed, there is not so mu!h danger of adulteration in a produ!t of this kind0 still, every house ife should be familiar ith the ays in hi!h this beverage may be redu!ed in strength or (uality, so that she may be able to tell hether she is getting a good or an inferior produ!t for her money" Coffee may be adulterated in a number of ays" 4round !offee is espe!ially easy to adulterate ith bread !rumbs, bran, and similar materials that have been thoroughly bro ned" *any of the !heaper !offees are adulterated ith !hi!ory, a root that has a flavor similar to that of !offee and gives the beverages ith hi!h it is used a reddish,bro n !olor" Chi!ory is not harmful0 in fa!t, its flavor is sought by some people, parti!ularly the Fren!h" The ob+e!tion to it, as ell as to other adulterants, is that it is mu!h !heaper than !offee and the use of it therefore in!reases the profits of the dealer" The presen!e of !hi!ory in !offee !an be dete!ted by putting a small amount of the ground !offee in a glass of ater" $f !hi!ory is present, the ater ill be!ome tinged ith red and the !hi!ory ill settle to the bottom more (ui!kly than the !offee" PREPARAT$O- OF COFFEE

;>" 1ELECT$O- OF COFFEE",,*any varieties of !offee are to be had, but *o!ha, )ava, and Rio are the ones most used" A single variety, ho ever, is seldom sold alone, be!ause a mu!h better flavor !an be obtained from blend !offee, by hi!h is meant t o or more kinds of !offee mi.ed together" $t is usually advisable to buy as good a (uality of !offee as !an be afforded" The more e.pensive !offees have better flavor and greater strength than the !heaper grades and !onse(uently need not be used in su!h great (uantity" $t is far better to serve this beverage seldom and to have hat is served the very best than to serve it so often that a !heap grade must be pur!hased" For instan!e, some persons think that they must have !offee for at least t o out of three daily meals, but it is usually suffi!ient if !offee is served on!e a day, and then for the morning or midday meal rather than for the evening meal" After de!iding on the variety of !offee that is desired, it is ell to buy unground beans that are pa!ked in air,tight pa!kages" 2pon re!eiving the !offee in the home, it should be poured into a +ar or a !an and kept tightly !overed" ;?" -ECE11AR6 2TE-1$L1",,3ery fe utensils are re(uired for !offee making, but they should be of the best material that !an be afforded in order that good results may be had" A !offee pot, a !offee per!olator, and a drip pot, or !offee biggin, are the utensils most fre(uently used for the preparation of this beverage" ;@" $f a COFFEE POT is preferred, it should be one made of material that ill ithstand the heat of a dire!t flame" The !heapest !offee pots are made of tin, but they are the least desirable and should be avoided, for the tin, upon !oming in !onta!t ith the tanni! a!id !ontained in !offee, sometimes !hanges the flavor" Coffee pots made of enamel are are the ne.t highest in pri!e" Then !ome ni!kel,plated ones, and, finally, the highest,pri!ed ones, hi!h are made of aluminum" ;A" PERCOLATOR1 are very desirable for the making of !offee, for they produ!e e.!ellent results and at the same time make the preparation of !offee easy" Those having an ele!tri! atta!hment are espe!ially !onvenient" $n one form of per!olator, the ground !offee is put in the filter !up a and the ater in the lo er part of the pot" The ater immediately passes into the !hamber" $n this !hamber, hi!h is small, it heats rapidly and then rises through a verti!al tube" At the top it !omes out in the form of a spray, strikes the glass top, and falls ba!k on a perforated metal plate !alled the spreader" $t then passes through this plate into the filter !up !ontaining the grounds, through hi!h it per!olates and drops into the main !hamber" The !ir!ulation of the ater !ontinues as long as suffi!ient heat is applied, and the rate of !ir!ulation depends on the degree of heat" ;B" The %R$P POT, or !offee biggin, as it is sometimes !alled is sometimes preferred for the making of !offee" This utensil is made of metal or earthen are and operates on the same prin!iple as a per!olator" The ground !offee is suspended above the li(uid in a !loth bag or a perforated re!epta!le and the ater per!olates through it" <C" $n !ase a more !ompli!ated utensil than any of those mentioned is used for the making of !offee, the dire!tions that a!!ompany it ill have to be follo ed" /ut no matter hat kind of utensil is sele!ted for the preparation of !offee, it should be thoroughly !leaned ea!h time it is used" To !lean it, first empty any !offee it !ontains and then ash every part !arefully and s!ald and dry it" $f the utensil is not !lean, the flavor of the !offee made in it ill be spoiled"

<:" *ET8O%1 OF *A7$-4 COFFEE",,1everal methods are follo ed in the making of !offee, the one to sele!t depending on the result desired and the kind of utensil to be used" The most !ommon of these methods areI boiling, hi!h produ!es a de!o!tion0 infusion, or filtration, hi!h !onsists in pouring boiling ater over very finely ground !offee in order to e.tra!t its properties0 and per!olating, in hi!h boiling ater per!olates, or passes through, finely ground !offee and e.tra!ts its flavor" For any of these methods, soft ater is better than ater that !ontains a great deal of lime" *any times persons !annot understand hy !offee that is e.!ellent in one lo!ality is poor in another" $n the ma+ority of !ases, this variation is due to the differen!e in the ater and not to the !offee" From : to ; tablespoonfuls of !offee to : !upful of ater is the usual proportion follo ed in making !offee" <;" /O$LE% COFFEE",,#ithout doubt, !offee is more often boiled in its preparation than treated in any other ay" 2sually, an ordinary !offee pot is all that is re(uired in this method of preparation" The amount of ground !offee used may be varied to obtain the desired strength" /O$LE% COFFEE F1uffi!ient to 1erve 1i.G : !" !old ater :H; !" ground !offee < !" boiling ater After s!alding the !offee pot, put :H; !upful of the !old ater and the ground !offee into it" 1tir ell and then add the boiling ater" Allo it to !ome to the boiling point and boil for < minutes" Pour a little of the !offee into a !up to !lear the spout of grounds, add the remaining !upful of !old ater, and put ba!k on the stove to reheat, but not to boil" #hen hot, serve at on!e" -ever allo the li(uid to stand on the grounds for any length of time, for the longer it stands the more tanni! a!id ill be dra n out" <<" As !offee made by boiling is usually some hat !loudy, it may be !leared in one ay or another" The last !old ater is added for this purpose, for as it is heavier than the arm li(uid it sinks to the bottom and !arries the grounds ith it" Coffee may also be !leared by stirring a small (uantity of beaten ra egg, either the hite or the yolk, or both, into the grounds before the !old ater is added to them" One egg ill !lear t o or three potfuls of !offee if !are is e.er!ised in its use" #hat remains of the egg after the first potful has been !leared should be pla!ed in a small dish and set a ay for future use" A little !old ater poured over it ill assist in preserving it" $f the egg shells are ashed before the egg is broken, they may be !rushed and added to the grounds also, for they ill help to !lear the !offee" The e.planation of the use of egg for this purpose is that it !oagulates as the !offee heats and !arries the parti!les of !offee do n ith it as it sinks" <=" Another very satisfa!tory ay in hi!h to make boiled !offee is to tie the ground !offee loosely into a pie!e of !heese!loth, pour the boiling ater over it, and then let it boil for a fe minutes longer than in the method +ust given" Coffee prepared in this manner ill be found to be !lear and therefore need not be treated in any of the ays mentioned" <>" F$LTERE% COFFEE",,#hen it is desired to make !offee by the filtering pro!ess, the !offee must be ground into po der" Then it should be made

in a drip, or Fren!h, !offee pot" $f one of these is not available, !heese!loth of several thi!knesses may be substituted" The advantage of making !offee by this method is that the !offee grounds may sometimes be used a se!ond time" F$LTERE% COFFEE F1uffi!ient to 1erve 1i.G :H; !" po dered !offee : (t" boiling ater Pla!e the !offee in the top of the drip pot, pour the boiling ater over it, and allo the ater to drip through into the vessel belo " #hen all has run through, remove the ater and pour it over the !offee a se!ond time" $f !heese!loth is to be used, put the !offee in it, suspend it over the !offee pot or other !onvenient utensil, and pro!eed as ith the drip pot" <?" PERCOLATE% COFFEE",,The !offee used for per!olated !offee should be ground finer than for boiled !offee, but not so fine as for filtered !offee" This is perhaps the easiest ay in hi!h to prepare !offee and at the same time the surest method of se!uring good !offee" PERCOLATE% COFFEE F1uffi!ient to 1erve 1i.G :H; !" finely ground !offee : (t" !old ater Pla!e the !offee in the perforated !ompartment in the top of the per!olator and pour the !old ater in the lo er !hamber" As the ater heats, it is for!ed up through the verti!al tube against the top" $t then falls over the !offee and per!olates through into the ater belo " This pro!ess begins before the ater boils, but the hotter the ater be!omes the more rapidly does it per!olate through the !offee" The pro!ess !ontinues as long as the heat is applied, and the li(uid be!omes stronger in flavor as it repeatedly passes through the !offee" #hen the !offee has obtained the desired strength, serve at on!e" <@" AFTER,%$--ER COFFEE",,After a rather elaborate meal, a small !up of very strong, bla!k !offee is often served" To prepare after,dinner !offee, as this kind is !alled, follo any of the methods already e.plained, but make it t i!e as strong as !offee that is to a!!ompany the usual meal" 1ugar and !ream may be added to after,dinner !offee, but usually this !offee is drunk bla!k and uns eetened" <A" 3$E--A COFFEE",,An espe!ially ni!e ay in hi!h to serve !offee is to !ombine it ith boiled milk and hipped !ream" $t is then kno n as 3ienna !offee" The a!!ompanying dire!tions are for +ust : !up, as this is prepared a !upful at a time" 3$E--A COFFEE F1uffi!ient to 1erve OneG :H= !" boiled milk < Tb" hipped !ream :H; !" hot filtered !offee, or !offee prepared by any method Pla!e the boiled milk in a !up, add the ith the hot !offee" hipped !ream, and fill the !up

<B" $CE% COFFEE",,Persons fond of !offee find i!ed !offee a most deli!ious hot, eather drink" $!ed !offee is usually served in a glass, rather than in a !up, and hen hipped !ream is added an attra!tive beverage results" To prepare i!ed !offee, make !offee by any desired method, but if the boiling method is follo ed be !areful to strain the li(uid so that it is entirely free from grounds" Cool the li(uid and then pour into glasses !ontaining !ra!ked i!e" 1erve ith plain !ream and sugar or ith a tablespoonful or t o of hipped !ream" $f desired, ho ever, the !ream may be omitted and the !offee served ith an e(ual amount of milk, hen it is kno n as i!ed !afe au lait" =C" LEFT,O3ER COFFEE",,The aim of the person ho prepares !offee should be to make the e.a!t (uantity needed, no more nor no less, and this !an usually be done if dire!tions are !arefully follo ed" 8o ever, if any !offee remains after all are served, it should not be thro n a ay, as it !an be utili&ed in several ays" %rain the li(uid from the grounds as soon as possible so that the flavor ill not be impaired" $f desired, left,over !offee may be added to fresh !offee hen it is prepared for the ne.t meal or, in hot eather, it may be used for i!ed !offee" $t may also be used to flavor gelatine, hi!h, hen s eetened and served ith hipped !ream, makes an e.!ellent dessert" Again, left,over !offee is very satisfa!tory as a flavoring for !ake i!ing, for !ustards, or for hipped !ream that is to be served ith desserts" #hen !offee is desired for flavoring, it should be boiled in order to evaporate some of the ater" 3ery good !ake is made by using left,over !offee for the li(uid and spi!es for the flavoring" 1ER3$-4 COFFEE =:" The serving of !offee may be done in several ays, but, ith the e.!eption of i!ed !offee, this beverage should al ays be served as hot as possible" As !an ell be imagined, nothing is more insipid than luke arm !offee" Therefore, !offee is preferably made immediately before it is to be served" 1ugar and !ream usually a!!ompany !offee, but they may be omitted if they are not desired" Coffee may be served ith the dinner !ourse, ith the dessert, or after the dessert" #hen it is served ith the dinner !ourse or the dessert, a !offee !up or a tea !up of ordinary si&e is used0 but hen it is served after the dessert, a demi,tasse, or small !up that holds less than half the amount of the other si&e, is preferable" 2sually, after,dinner !offee, or !afe noir, as su!h bla!k !offee is !alled, rather than !offee ith !ream and sugar, is served after the dessert !ourse of a heavy dinner be!ause it is supposed to be stimulating to the digestion" The pouring of !offee may be done at the table or in the kit!hen" $f it is done at the table, the person serving should ask those to be served hether or not they desire !ream and sugar, and then serve a!!ordingly" $f it is done before the !offee is brought to the table, the !ream and sugar should be passed, so that those served may help themselves to the desired amount" Care should al ays be taken in the serving of !offee not to fill the !up so full that it ill run over or that it ill be too full to handle easily hen the !ream and sugar are added" 9 TEA 9 9 9 9

8$1TOR6 A-% PRO%2CT$O=;" TEA !onsists of the prepared leaves or leaf buds of a plant kno n as the tea plant and is used as one of the three stimulating beverages" This plant is gro n in China, )apan, $ndia, Ceylon, and the East $ndies, and to a small e.tent in 1outh Carolina" There are t o distin!t varieties of tea, and ea!h one may be used for the preparation of either green or bla!k tea" The leaves of the tea plant, hi!h are hat is used for making the beverage, are gathered four times a year from the time the plants are = years old until they are :C or :; years old" Then the plants are pulled up and ne ones planted" 2pon being gathered, the leaves are put through a series of pro!esses before they are ready for use" %uring this treatment, various modifi!ations of flavor are developed and the leaves are !hanged in !olor to bla!k or green, depending on the pro!ess used" =<" $t is surprising to most persons to learn that tea as kno n in China for many years before people began to make a beverage of it" The first re!ord of its use as a beverage as probably in the ?th !entury, hen an infusion of tea leaves as given to a ruler of the Chinese Empire to !ure a heada!he" A !entury later, tea had !ome into !ommon use as a beverage in that !ountry" As !ivili&ation advan!ed and ne !ountries ere formed, tea as introdu!ed as a beverage, and today there is s!ar!ely a lo!ality in hi!h it is not !ommonly used" ==" CLA11$F$CAT$O- OF TEA A1 TO 52AL$T6",,The position of the leaf on the tea plant determines the (uality of the tea" The farther from the top, the !oarser are the leaves and the poorer is the (uality" On the other hand, the smaller the leaves and the nearer the top, the better is the (uality" $n the very best (ualities of tea, the buds of the plant are in!luded ith the tiny top leaves" =>" Tea that is raised in China is graded in a parti!ular ay, and it ill be ell to understand this grading" The top buds are used entirely for a variety kno n as flo ery pekoe, but this is seldom found in our markets" The youngest leaves ne.t to the buds are made into a tea !alled orange pekoe0 the ne.t older leaves are used for pekoe0 the third, for sou!hong first0 the fourth, for sou!hong se!ond0 the fifth, for !ongou0 and if there is another leaf, it is made into a tea kno n as bohea" 1ometimes the first three leaves are mi.ed, and hen this is done the tea is !alled pekoe" $f they are mi.ed ith the ne.t t o, the tea is !alled sou!hong pekoe" The la s !ontrolling the importation of tea re(uire that ea!h shipment be tested before it passes the !ustom house, to determine hether or not it !ontains hat the label !laims for it" =?" 3AR$ET$E1 OF TEA",,The teas that are put on the market are of t o general varieties, bla!k tea and green tea" Any (uality of tea or tea raised in any !ountry may be made into these t o kinds, for, as has been mentioned, it is the method of preparation that is a!!ountable for the differen!e" A number of the !ommon brands of tea are blends or mi.tures of green and bla!k tea" These, hi!h are often !alled mi.ed teas, are preferred by many persons to the pure tea of either kind" =@" /LAC7 TEA is made by fermenting the tea leaves before they are dried" This fermentation turns them bla!k and produ!es a marked !hange in their flavor" The pro!ess of preparation also renders some of the tannin insoluble0 that is, not so mu!h of it !an be dissolved hen the beverage is made" 1ome ell,kno n brands of bla!k tea are China !ongou, or English breakfast, Formosa, oolong, and the various

pekoes" The English are espe!ially fond of bla!k tea, and the people of the 2nited 1tates have follo ed their !ustom to the e.tent that it has be!ome a favorite in this !ountry" =A" 4REE- TEA is made by steaming the leaves and then drying them, a pro!ess that retains the green !olor" #ith tea of this kind, all fermentation of the leaves is !arefully avoided" 1ome familiar kinds of green tea are hyson, )apan, and gunpo der" The best of these are the ones that !ome from )apan" PREPARAT$O- OF TEA =B" 1ELECT$O- OF TEA",,$n the !ourse of its preparation, tea is rolled either into long, slender pie!es or into little balls" 7no ing this, the house ife should be able to dete!t readily the stems and other foreign material sometimes found in teas, espe!ially the !heaper varieties" 1u!h teas should be avoided, for they are la!king not only in flavor but also in strength" $f e!onomy must be pra!ti!ed, the moderately e.pensive grades ill prove to be the best ones to buy" >C" *ET8O%1 OF *A7$-4 TEA",,2pon steeping tea in hot ater, a very pleasant beverage results" $f this is properly made, a gentle stimulant that !an be indulged in o!!asionally by normal adults ithout harmful results !an be e.pe!ted" 8o ever, the value of tea as a beverage has at all times been mu!h overestimated" #hen it is served as afternoon tea, as is fre(uently done, its !hief value lies in the pleasant hospitality that is afforded by pouring it" Espe!ially is this the !ase in England, here the inhabitants have adopted the pretty !ustom of serving afternoon tea and feel that guests have not re!eived the hospitality of the home until tea has been served" Through their !ontinued use of this beverage, the English have be!ome e.pert in tea making" >:" The Russians are also adepts so far as the making of tea is !on!erned" They use a very good kind of tea, !alled !aravan tea, hi!h is pa!ked in lead,!overed pa!kages and brought to them by !aravans" This method of pa!king and delivery is supposed to have a ripening effe!t on the leaves and to give them an unusually good flavor" For making tea, the Russians use an e(uipment !alled a samovar" This is an urn that is !onstantly kept filled ith boiling ater, so that tea !an be served to all visitors or !allers that !ome, no matter hat time of day they arrive" >;" *ost persons, ho ever, make tea into a beverage by steeping it in boiling ater or by pla!ing it in a tea ball or some similar utensil and then allo ing it to stand in boiling ater for a short time" #hi!hever method of preparation is follo ed, the ater must be at the boiling point and it must be freshly boiled" #ater that has been boiled for any length of time be!omes very insipid and flat to the taste and affe!ts the flavor of the tea" Tea leaves that have been used on!e should never be resteeped, for more tannin is e.tra!ted than is desirable and the good tea flavor is lost, produ!ing a very un holesome beverage" As a rule, : to :,:H; teaspoonfuls of tea to : !upful of ater is the proportion follo ed in tea making" ><" 1TEEPE% TEA",,#hen tea is to be steeped, a teapot is used" That the best results may be se!ured, the teapot should al ays be freshly s!alded and the ater freshly boiled" 1TEEPE% TEA F1uffi!ient to 1erve 1i.G

; Tb" tea : (t" boiling

ater

1!ald the teapot" Put the tea into the teapot and pour the boiling ater over it" Let stand on the ba!k of the stove for < minutes, hen a beverage of suffi!ient strength ill be formed" 1train the beverage from the tea leaves and serve at on!e" >=" AFTER-OO- TEA",,#hen tea is desired for afternoon serving or hen it is to be prepared at the table, a tea ball is the most satisfa!tory utensil to use" This is a perforated silver or aluminum ball hi!h opens by means of a hinge and into hi!h the tea is pla!ed" For !onvenien!e in use, a !hain is atta!hed to the ball and ends in a ring that is large enough to slip over the finger" 1ome teapots !ontain a ball atta!hed to the inside of the lid and suspended inside the pot" 2tensils of this kind are very !onvenient, for hen the tea made in them be!omes strong enough, the leaves may be removed ithout pouring off the tea" To prepare afternoon tea ith a tea ball, put : or ; teaspoonfuls of tea in the ball, fasten it se!urely, and pla!e it in a !up" Then pour enough freshly boiled ater over the ball to fill the !up to the desired height" Allo the ball to remain in the ater until the desired strength is attained and then remove it" $f more than ; or < persons are to be served, it ill be ne!essary to refill the ball" >>" $CE% TEA",,Perhaps one of the most refreshing drinks for arm eather is i!ed tea" A tea that is espe!ially blended for this purpose and that is !heaper in pri!e than other tea may be pur!hased" 1li!es of lemon or !rushed mint leaves add mu!h to the flavor of the tea and are often served ith it" Prepare tea by steeping it, but make it double strength" 1train it from the leaves and allo it to be!ome !ool" Then pour it into glasses !ontaining !ra!ked i!e" 1erve ith sugar and sli!es of lemon or mint leaves" >?" LEFT,O3ER TEA",,Tea that remains after all persons are served need not be asted if it is poured off the leaves at on!e" 1u!h tea is satisfa!tory for i!ed tea, or it may be !ombined ith !ertain fruit +ui!es in the preparation of various !old beverages" 8o ever, there are not many satisfa!tory uses for left,over tea0 so it is best to take pains not to make more than ill be re(uired for one time" 1ER3$-4 TEA >@" Tea may be served as an a!!ompaniment to meals or ith small sand i!hes, dainty !akes, or ma!aroons as an afternoon !eremony" $f it is served ith meals and is poured at the table, the hostess or the one pouring asks those to be served hether they desire sugar and !ream and then uses these a!!ompaniments a!!ordingly" $n the event that it is brought to the table poured, the sugar and !ream are passed and those served may help themselves to hat they desire" Lemon adds mu!h to the flavor of tea and is liked by most persons" A dish of sli!ed lemon may be passed ith the !ream and sugar or pla!ed here the hostess may add it to the tea" The Russians, ho are inveterate tea drinkers, prepare this beverage by putting a sli!e of lemon in the !up and then pouring the hot tea over it" $f this !ustom is follo ed, the lemons should be ashed and sli!ed very thin and the seeds should be removed from the

sli!es" The flavor may also be improved by sti!king a fe !loves in ea!h sli!e of lemon0 or, if the !love flavor is desired, several !loves may be put in the teapot hen the tea is made" Lemon is almost al ays served ith i!ed tea, for it adds a delightful flavor" $f it is not s(uee&ed into the glass, it should be !ut into (uarters or eighths length ise and then !ut a!ross so that small triangular pie!es are formed" These are mu!h easier to handle than hole sli!es" >A" $n the serving of afternoon tea, the pouring of the tea is the main thing, and the remainder of the servi!e simply !omplements this pleasant !eremony" Tiny sand i!hes, small !akes, or ma!aroons usually a!!ompany the tea, hile su!h !onfe!tions as !andied orange peel, stuffed dates, or salted nuts are often served also" #hen sand i!hes are used, they may be merely bread,and,butter sand i!hes or they may !ontain marmalade or any desired filling" The prin!ipal re(uirement is that they be made as small and thin as possible, so that they ill be e.tremely dainty in appearan!e" >B" A tea !o&y is a !onvenient devi!e to use hen tea is served from the pot" $t !onsists of a padded !ap, or !over, that may be slipped over the teapot to prevent the heat from es!aping after the tea is infused" $t is made of several thi!knesses of material in a shape and si&e that ill slip over the teapot easily and !an then be removed hen the tea is to be poured" This !an be made very attra!tive by means of a ni!ely embroidered !over" 9 9 9 9 9

COCOA A-% C8OCOLATE -AT2RE A-% 1ELECT$O?;" COCOA and C8OCOLATE are made from the fruit of the !a!ao, or !ho!olate, tree" This tree is native to *e.i!o, here !o!oa as first used as a beverage, but it is also gro n in 1outh Ameri!a and the #est $ndies" The fruit of this tree as named !o!oa Theobroma, hi!h means Ofood for the gods,O be!ause of its e.!ellent flavor" The original natives of *e.i!o and Peru used !o!oa in pla!e of money" #hen the 1panish invaded these !ountries, they learned its use and took it ba!k to 1pain, here it is still a popular beverage" $n many lo!alities in 1pain it be!ame a fashionable morning drink, but it as also served at other times" ?<" PRO%2CT$O- OF COCOA A-% C8OCOLATE",,The fruit of the !a!ao tree is in the form of pods from ? to :C in!hes in length and < to = in!hes in diameter" These pods are filled ith a hite, pulpy mass in hi!h are embedded from t enty to forty seeds about t i!e the si&e and very mu!h the shape of kidney beans" After seeds are removed from the pod, they are fermented and then dried" $n this form they are pa!ked in bags and distributed" The beans are then roasted to develop their flavor and are !rushed into small pie!es !alled !o!oa nibs" The !o!oa nibs are then ground fine, hen they be!ome almost a li(uid mass be!ause of the very large amount of fat !ontained in !o!oa" To make the ordinary bitter !ho!olate used so e.tensively for !ooking purposes, this mass is run into shallo pans, here it hardens as it !ools" $t is often flavored and s eetened and then forms the !onfe!tion kno n as s eet !ho!olate" The appli!ation of pressure to bitter !ho!olate e.tra!ts !onsiderable fat, hi!h is kno n as !o!oa butter and is used largely in !reams and toilet preparations" The remaining material is ground into a po der and

be!omes the !ommer!ial !o!oa" To prevent the formation of a large amount of sediment in the bottom of the !up, !o!oa is treated ith various kinds of alkali" 1ome of these remain in the !o!oa and are supposed to be harmful if it is taken in any (uantity" The !o!oas that are treated ith alkali are darker in !olor than the others" The %ut!h !o!oas are !onsidered to be the most soluble and also !ontain the most alkali" ?=" 1ELECT$O- OF COCOA A-% C8OCOLATE",,Cho!olate is usually pure in the form in hi!h it is sold, be!ause it does not offer mu!h !han!e for adulteration" 8o ever, the volume of !o!oa !an be easily in!reased by !heaper materials, su!h as star!h, ground !o!oa shells, et!" Co!oa so adulterated should be avoided if possible" 4enerally the best brands, although higher in pri!e than others, are free from adulteration, and from these a sele!tion should be made" The parti!ular brand of !ho!olate or !o!oa to buy must be governed by the taste of those to hom it is to be served" PREPARAT$O- OF COCOA A-% C8OCOLATE ?>" As a beverage, !o!oa probably has greater use than !ho!olate0 still there are some ho prefer the flavor of !ho!olate to that of !o!oa" %ire!tions for preparing beverages from both of these materials are given, ith the intention that the house ife may de!ide for herself hi!h one she prefers to use" For either one, any ordinary sau!epan or kettle may be used, but those made of enamel or aluminum are best" Of these t o materials, aluminum is the better, for milk is less liable to s!or!h in a vessel of this kind than in one of any other material" ??" #hen !ho!olate is to be used for a beverage, the amount re(uired varies ith the strength desired" Re!ipes for bitter !ho!olate usually give the amount in s(uares, but no diffi!ulty ill be e.perien!ed in determining the amount, for the !akes of !ho!olate are marked in s(uares of : oun!e ea!h" $f s eet !ho!olate is used, less sugar should, of !ourse, be added to the beverage" ?@" $n all but the first of the re!ipes that follo , it ill be observed that milk is used for a part of the li(uid" The (uantity given makes an e.!ellent beverage, but more or less may be used if desired" 8o ever, if the (uantity of milk is !hanged, the (uantity of ater should be !hanged a!!ordingly" Condensed or evaporated milk may be utili&ed very ni!ely in the making of these t o beverages" *ilk of this kind should, of !ourse, be diluted, a half,pint !an re(uiring ; to < !upfuls of ater" $f !ondensed milk is used, less sugar than the re!ipe !alls for may be employed" A fe drops of vanilla added +ust before serving al ays improves the flavor of !o!oa or !ho!olate" ?A" PLA$- COCOA",,The (ui!kest and !heapest method of making !o!oa is e.plained in the re!ipe that follo s" $t may be prepared in a sau!epan and poured into the !ups or it may be made in the !ups themselves" To improve the flavor of !o!oa made in this ay, as ell as add to its food value, !ream should be served ith it" 1alt also is used to improve the flavor of all !o!oa and !ho!olate beverages" PLA$- COCOA F1uffi!ient to 1erve 1i.G ;,:H; Tb" !o!oa ;,:H; Tb" sugar

Fe grains of salt = !" boiling ater *i. the !o!oa, sugar, and salt, form into a paste by stirring in a little of the ater, and then add the remainder of the ater" 1erve ith !ream" ?B" /REA7FA1T COCOA",,%eli!ious !o!oa !an be made by follo ing the dire!tions given in the a!!ompanying re!ipe" 8ere milk and ater are used in e(ual amounts" #hen milk is used in the preparation of this beverage, a s!um of albumin is likely to form on the top of the !ups unless !are is taken" To prevent this, the !o!oa, as soon as it is prepared, should be beaten ith a rotary egg beater until a fine froth forms on top" This pro!ess is kno n as milling, and should al ays be applied henever milk is used in the preparation of these beverages" /REA7FA1T COCOA F1uffi!ient to 1erve 1i.G ; !" milk ; Tb" !o!oa ; Tb" sugar Fe grains of salt ; !" boiling ater 1!ald the milk" *i. the !o!oa, sugar, and salt, form into a paste by stirring in a little of the boiling ater, and then add the s!alded milk and the remainder of the ater" /eat ith an egg beater until a froth is formed and serve at on!e" @C" R$C8 COCOA",,There are times hen it is desired to serve ri!h !o!oa, as, for instan!e, ith a lun!h that is not high in food value or ith afers at afternoon so!ial affairs" The a!!ompanying re!ipe e.plains ho to make !o!oa that ill be suitable for su!h o!!asions" R$C8 COCOA F1uffi!ient to 1erve 1i.G = !" milk < Tb" !o!oa :H= !" sugar Fe grains of salt :H; !" boiling ater 1!ald the milk" 1tir the !o!oa, sugar, and salt into a smooth paste ith the boiling ater and boil for ; or < minutes" Add the s!alded milk, mill, and serve" @:" CREA*6 COCOA",,#hen there is not very mu!h milk on hand and still a ri!h, !reamy !o!oa is desired, the a!!ompanying re!ipe should be tried" As ill be noted, flour is used in addition to the usual ingredients" #hile this is a!!ountable for the !reamy !onsisten!y of the !o!oa, it should be remembered that the !o!oa must be !ooked long enough to remove the ra , star!hy flavor of the flour" CREA*6 COCOA F1uffi!ient to 1erve 1i.G = Tb" !o!oa : Tb" flour = Tb" sugar

Fe grains of salt ; !" boiling ater ; !" milk *i. the !o!oa, flour, sugar, and salt, and stir into a paste ith some of the ater" Add the rest of the ater, !ook for > minutes, and then add the milk, hi!h has been s!alded" *ill and serve" @;" 8OT C8OCOLATE",,3ery good hot !ho!olate !an be made by follo ing the dire!tions here given" As ill be noted, this re!ipe is similar to several of those given for !o!oa, e.!ept that !ho!olate is substituted for the !o!oa" $t may therefore be used on any o!!asion hen !o!oa ould be served" $t is espe!ially deli!ious hen served ith a tablespoonful or t o of hipped !ream" 8OT C8OCOLATE ; !" milk :,:H; s(" uns eetened !ho!olate :H= !" sugar Fe grains of salt ; !" boiling ater 1!ald the milk" *elt the !ho!olate over the fire, add the sugar and salt, and gradually stir in the boiling ater" Pla!e over the fire, let boil for ; or < minutes, and add the s!alded milk" *ill and serve plain or ith hipped !ream" @<" $CE% COCOA OR C8OCOLATE",,An e.!ellent arm, eather beverage !onsists of !old !o!oa or !old !ho!olate served either ith or ithout s eetened hipped !ream" Prepare the !o!oa or !ho!olate a!!ording to any of the re!ipes already given and then allo it to !ool" Fill glasses ith !ra!ked i!e, pour the !o!oa or !ho!olate over it, and serve either ith or ithout s eetened hipped !ream" @=" LEFT,O3ER COCOA A-% C8OCOLATE",,As the materials used in the preparation of !o!oa and !ho!olate are rather e.pensive, not the slightest (uantity of these beverages that remains after serving should be asted" 8o ever, a small amount of !ho!olate usually has to be added so that it ill have a stronger flavor" $t may then be thi!kened ith !orn star!h for !ho!olate blan! mange or ith gelatine for !ho!olate +elly" Either of these served ith hipped !ream or a sau!e of some kind makes an e.!ellent dessert" Cho!olate bread pudding may also be flavored ith these left,over beverages" $t is also a good plan to utili&e left,over !o!oa or !ho!olate for flavoring purposes" 8o ever, additional !o!oa or !ho!olate and sugar should first be added to it, and the mi.ture should then be boiled to a sirup" #hen so prepared it may be used henever a !ho!olate flavoring is desired, su!h as for flavoring other beverages, !ake i!ings, !ustards, sau!es for desserts, and i!e !reams"

1ER3$-4 COCOA A-% C8OCOLATE @>" #hen !o!oa or !ho!olate is used to a!!ompany meals, it is served in the usual si&ed tea!up" 8o ever, hen either of these beverages is served at re!eptions or instead of tea in the afternoon, regular !ho!olate !ups, hi!h hold only about half as mu!h as tea!ups, are used" The !o!oa or !ho!olate is prepared in the kit!hen, but is served to the

guests from a !ho!olate pot in tall !ups that mat!h the !ho!olate pot in design" $f su!h a servi!e is not available, the !o!oa or !ho!olate may be poured into the !ups in the kit!hen and then brought to the guests on a tray" /esides sugar, hi!h is generally added in the preparation of !o!oa and !ho!olate, !ream usually a!!ompanies these beverages, espe!ially hen they are made ithout milk or ith only a little" $f the !ream is hipped and slightly s eetened, a spoonful or t o ill be suffi!ient to render the beverage delightful" $n !ase no !ream is on hand, marshmallo s make a very good substitute" One of these should be pla!ed in the bottom of ea!h !up and the hot beverage poured over it" The marshmallo softens and rises to the top" #hen marshmallo s are to be added to !o!oa, less sugar should be used in its preparation" 9 9 9 9 9

-O-,1T$*2LAT$-4 /E3ERA4E1 CEREAL /E3ERA4E1 @?" -O-,1T$*2LAT$-4 /E3ERA4E1 are those hi!h !ontain neither stimulant nor al!ohol" They are the ones usually depended on to !arry nutrition into the body and to provide the ne!essary refreshment" $n this !lass of beverages !ome the various !ereal beverages, fruit drinks, soft drinks, and milk,and,egg drinks" #ith the e.!eption of the !ereal beverages, these drinks are of a very refreshing nature, for they are served as !old as possible and they !ontain materials that make them very pleasing to the taste" *ost of them !an be prepared in the home at mu!h less !ost than they !an be pur!hased !ommer!ially prepared or at soda fountains0 so it is ell for the house ife to be familiar ith their nature and their preparation" @@" CEREAL /E3ERA4E1, as the name implies, are made from !ereals" Of these, the !ereal !offees are perhaps the most !ommon" They !ontain nothing that is harmful, and are slightly benefi!ial in that they assist in giving the body some of the ne!essary li(uid" 8o ever, they have absolutely no food value and are therefore of no importan!e in the diet e.!ept to take the pla!e of stimulating beverages that are likely to in+ure those ho drink them" They are made of !ereals to hi!h sugar or molasses is added, and the hole is then baked until the !ereals bro n and the sugar !arameli&es, the !ombination produ!ing a flavor mu!h like that of !offee" Plain roasted heat or bran !an be used very ell as a substitute in the making of these beverages" $n the parts of the !ountry here rye is e.tensively gro n, it is roasted in the oven until it is an even bro n in !olor" $t is then used almost e.!lusively by some persons to make rye !offee, a beverage that !losely resembles !offee in flavor" @A" The instantaneous !ereal beverages are made by dra ing all the flavor possible out of the material by means of ater" The ater is then evaporated and the hard substan!e that remains is ground until it is almost a po der" #hen ater is added again, this substan!e be!omes soluble instantly" $nstantaneous !offee is prepared in the same ay" The ay in hi!h to use these beverages depends, of !ourse, on the kind sele!ted, but no diffi!ulty ill be e.perien!ed in their preparation, for e.pli!it dire!tions are al ays found in or on all pa!kages !ontaining them" 9 9 9 9 9

FR2$T /E3ERA4E1 $-4RE%$E-T1 FOR FR2$T /E3ERA4E1 @B" FR2$T /E3ERA4E1 are those hi!h !ontain fruit and fruit +ui!es for their foundation" As there are many kinds of fruit that !an be used for this purpose, almost endless variety !an be obtained in the making of these beverages" One of the important features is that a great deal of nourishment !an be in!orporated into them by the materials used" $n addition, the a!ids of fruits are slightly antisepti! and are stimulating to the digestion as ell as benefi!ial to the blood" AC" Lemon +ui!e, hen mi.ed ith other fruit +ui!es, seems to intensify the flavor" /e!ause of this fa!t, pra!ti!ally all the re!ipes for fruit beverages in!lude this +ui!e as one of the ingredients" The !ombination of pineapple and lemon yields a greater (uantity of flavor for beverages, i!es, et!" than any other t o fruit flavors" )ui!e may be e.tra!ted from all fruits easily" To obtain lemon +ui!e for a fruit beverage, first soften the fruit by pressing it bet een the hand and a hard surfa!e, su!h as a table top, or merely soften it ith the hands" Then !ut it in t o, !ross ise, and drill the +ui!e out, as sho n in Fig" :;, by pla!ing ea!h half over a drill made of glass or aluminum and turning it around and around until all the +ui!e is e.tra!ted" To remove the seeds and pulp, strain the +ui!e through a ire strainer" The +ui!e from oranges and grapefruit, if they are not too large, may be e.tra!ted in the same ay" A:" $t is not al ays ne!essary to e.tra!t +ui!es from fresh fruit for fruit beverages0 in fa!t, +ui!e from !anned fruit or +ui!e espe!ially !anned for beverage making is the kind most fre(uently employed" For instan!e, in the !anning of fruit there is often a large (uantity of +ui!e left over that most persons use for +elly" $t is a good plan to !an this +ui!e +ust as it is and then use it ith lemon +ui!e or other fruit +ui!es for these beverages" Also, +ui!es that remain after all the fruit has been used from a !an may be utili&ed in the same ay, no matter hat the kind or the (uantity" $n fa!t, unless other ise stated in the re!ipes that follo , the fruit +ui!es given, ith the e.!eption of orange and lemon +ui!e, are those taken from !anned fruit or +ui!es !anned espe!ially for beverage making" These +ui!es also lend themselves admirably to various other uses, for, as has already been learned, they are used in i!es, gelatine desserts, salad dressing, pudding sau!es, et!" Therefore, no fruit +ui!e should ever be asted" A;" The !lear,fruit beverages be!ome more attra!tive hen they are garnished in some ay" A sli!e of lemon, orange, or pineapple, or a fresh stra berry put into ea!h glass improves the flavor and makes the beverage more appeti&ing" Red, yello , and green !herries may be bought in bottles and used for su!h purposes" As these are usually preserved in ine and are artifi!ially !olored, many persons ob+e!t to their use" A good substitute for them is !andied !herries" These !an be bought from any !onfe!tioner and do very ell hen a red de!oration is desired"

PREPARAT$O- OF FR2$T /E3ERA4E1 A<" LE*O-A%E",,-e.t to ater, no other drink is so refreshing nor (uen!hes the thirst to so great an e.tent as lemonade" Lemonade is suitable for many o!!asions, and as lemons !an be pur!hased at any time of the year it !an be made at almost any season" The lemon sirup prepared for this beverage may be used as desired, for if it is put in a

!ool pla!e it ill keep for a long time" The more the sirup is boiled do n, the better ill it keep" A tablespoonful or t o of glu!ose or !orn sirup added to su!h mi.tures hen they are boiled ill help to keep them from !rystalli&ing hen they stand" LE*O-A%E F1uffi!ient to 1erve 1i.G : !" sugar : (t" ater :H; !" lemon +ui!e *ake a sirup by boiling the sugar and ater for a fe minutes, and set aside to !ool" Add the lemon +ui!e and then dilute ith i!e ater to suit the taste" 1erve in glasses and garnish ea!h one ith a sli!e of lemon or a red !herry" A=" ORA-4EA%E",,#hile not so a!id in flavor as lemonade, orangeade is also a delightful drink" On arm days, drinks of this kind should take the pla!e of the hot ones that are generally used during the !old eather" ORA-4EA%E F1uffi!ient to 1erve 1i.G <H= !" sugar : (t" ater :H; !" orange +ui!e < Tb" lemon +ui!e *ake a sirup of the sugar and : !upful of the ater" Allo this to be!ome !ool and then add the fruit +ui!es and the remaining ater" Pour into glasses and garnish ea!h glass ith a sli!e of orange, a red !herry, or a fresh stra berry" A>" 4RAPE LE*O-A%E",,An e.!ellent !ombination in the ay of a beverage is lemonade and grape +ui!e" /esides adding flavor to the lemonade, the grape +ui!e gives it a delightful !olor" 4RAPE LE*O-A%E F1uffi!ient to 1erve 1i.G : (t" lemonade : !" grape +ui!e Prepare the lemonade in the manner e.plained in Art" A<" Add the grape +ui!e to the lemonade and stir ell" 1erve i!e !old in glasses" A?" P$-EAPPLE LE*O-A%E",,Another variation of lemonade is produ!ed hen pineapple +ui!e is added to it" To garnish this beverage, a sli!e of lemon and a spoonful of grated pineapple are generally used" This pineapple beverage is delightful ith afers or small !akes as refreshments for informal so!ial affairs during hot eather" P$-EAPPLE LE*O-A%E F1uffi!ient to 1erve 1i.G : !" ater <H= !" sugar < !" i!e ater : !" +ui!e from !anned pineapple

<

lemons

*ake a sirup of the ater and sugar, and set aside to !ool" Add the i!e ater, the pineapple +ui!e, and the +ui!e of the lemons" 1tir ell, strain, and serve" 4arnish ith a sli!e of lemon and a spoonful of grated pineapple added to ea!h glass" A@" *$-T )2LEP",,*int drinks are not served so often as some of the other fruit beverages, but those ith hom they find favor ill undoubtedly be delighted ith mint +ulep prepared a!!ording to the follo ing re!ipeI *$-T )2LEP F1uffi!ient to 1erve EightG = : !" : (t" : !" :H; !" :H; !" :H= !" sprigs mint sugar ater red !herry +ui!e pineapple +ui!e orange +ui!e lemon +ui!e

Crush the mint ith the sugar, using a potato masher or a large spoon" Add the ater and fruit +ui!es and strain" 1erve over !rushed i!e and garnish the glasses ith sprigs of mint" Tall, narro glasses are espe!ially attra!tive for serving this drink" AA" FR2$T -ECTAR",,The term ne!tar as used by the early 4reeks to mean the drink of the gods" -o it is often applied to an espe!ially delightful beverage" Pineapple !ombined ith lemon is al ays good, but hen orange +ui!e is also used, an e.!ellent ne!tar is the result" FR2$T -ECTAR F1uffi!ient to 1erve EightG <H= !" sugar ; !" ater :,:H; !" orange +ui!e : !" pineapple +ui!e :H; !" lemon +ui!e /oil the sugar and ater for ; minutes and then !ool" Add the fruit +ui!es, strain, and serve over !ra!ked i!e" AB" RE%,RA1P/ERR6 -ECTAR",,A beverage that is pleasing to the eye, as ell as delightful to the taste, !an be made by !ombining red,raspberry +ui!e and lemon +ui!e ith the re(uired amount of sugar and ater" The +ui!e from !anned raspberries may be used for this drink" RE%,RA1P/ERR6 -ECTAR F1uffi!ient to 1erve 1i.G :H; !" sugar ; !" ater :H; !" lemon +ui!e :,:H; !" red raspberry +ui!e /oil the sugar and ater for ; minutes and allo the sirup to be!ome !ool" Then add the fruit +ui!es, strain, and serve over !ra!ked i!e"

BC" 1P$CE C2P",,O!!asionally a spi!e drink seems to be +ust hat is desired" #hen this is the !ase, the dire!tions given in the a!!ompanying re!ipe for spi!e !up should be follo ed" 1P$CE C2P F1uffi!ient to 1erve EightG :,:H; !" sugar :,:H; pt ater :; !loves ;,in" sti!k !innamon < lemons = oranges ; drops oil of intergreen /oil the sugar, ater, and spi!es together for > minutes and allo the sirup to be!ome !ool" Add the +ui!e of the lemons and oranges and the intergreen oil and serve in glasses over !ra!ked i!e" 4arnish ea!h glass ith sli!es of orange and lemon or a pie!e of preserved ginger" B:" FR2$T P2-C8",,As fruit beverages are very often served at small re!eptions, !lub meetings, or parties, a re!ipe that ill make a suffi!iently large (uantity is often desired" The amounts mentioned in the follo ing re!ipe ill make enough fruit pun!h to serve thirty to forty persons if pun!h glasses are used, or si.teen to t enty if ordinary drinking glasses are used" FR2$T P2-C8 ;,:H; !" : (t" ; !" ? ? : pt" !an : !" : (t" sugar ater fruit +ui!e Fraspberry, stra berry, or !herryG oranges lemons grated pineapple strong bla!k tea FstrainedG !arbonated ater

/oil the sugar and ater for ; minutes and allo the sirup to be!ome !ool" Then add the fruit +ui!e, the +ui!e of the oranges and lemons, the pineapple, and the tea" )ust before serving, add the !arbonated ater, hi!h lends a sparkling appearan!e and a snappy taste to a beverage of this kind" Pour over !ra!ked i!e into sherbet or pun!h glasses or into tall narro ones" B;" 4$-4ER,ALE P2-C8",,As most persons like the flavor of ginger ale, pun!h !ontaining ginger ale is al ays a favorite hen a large !ompany of persons is to be served" The (uantity that the a!!ompanying re!ipe makes ill serve t enty to t enty,five persons if pun!h glasses are used, or ten to t elve persons if drinking glasses are used" 4$-4ER,ALE P2-C8 :,:H; !" sugar : pt" ater ; lemons < oranges : pt" grape +ui!e = sprigs fresh mint F!rushedG : lemon sli!ed thin : (t" ginger ale

/oil the sugar and ater for ; minutes and allo the sirup to be!ome !ool" %rill the +ui!e from the lemons and oranges and add this ith the grape +ui!e, !rushed mint, and sli!ed lemon to the sirup" )ust before using, add the ginger ale and serve over !ra!ked i!e" 1OFT %R$-71 B<" A !lass of very popular non,stimulating beverages are the 1OFT %R$-71 sold at the soda fountains" *any of them !an also be bought in bottles and so may be pur!hased and served at home" These drinks really !onsist of !arbonated ater and a flavoring material that is either prepared !hemi!ally and !olored or made of fruit e.tra!ts" 1ometimes i!e !ream is added, and the drink is then !alled i!e,!ream soda" B=" 1oft drinks in!lude phosphates, ginger ale, !o!a !ola, bir!h beer, root beer, and various other drinks !alled mashes, sours, and free&es" #hile these are pleasing to the taste and have the advantage of being ready to drink hen prepared, it is advisable not to indulge in them too fre(uently, be!ause e.!essive use of them is liable to affe!t the system" /esides, beverages that are +ust as satisfa!tory as these so far as flavor is !on!erned and that are made of mu!h better material !an be prepared at home at far less !ost" #ith these drinks, as ith other !ommer!ially prepared arti!les of food, the !ost of preparation and servi!e in addition to the !ost of materials must be paid for by the !onsumer" -O2R$18$-4 /E3ERA4E1 B>" *any times it is ne!essary or desirable to administer food in the form of li(uid" #hen this is to be done, as mu!h nourishment as possible should generally be in!orporated into the beverage" To meet su!h a need, the follo ing re!ipes are presented" $n ea!h !ase, the (uantities mentioned make a drink suffi!ient for only one person, so that if more than one are to be served the amounts should be multiplied by the number desired" The food materials used in these drinks are easily digested, and the beverages are !omparatively high in food value" B?" At most soda fountains, these nourishing drinks are offered for sale, so that if one does not desire the ork of preparation, they may be obtained at su!h pla!es" 8o ever, as pra!ti!ally all the ingredients are materials used in the home and are therefore nearly al ays on hand in most households, drinks of this kind may be prepared at home at mu!h less !ost than hen pur!hased already made" The main thing to remember in their preparation is that the ingredients should be as !old as possible and that the beverage should be !old hen served" B@" The beverages !ontaining eggs may be made in more than one ay" They may be mi.ed in a bo l or an enamel are dish ith a rounded bottom and then beaten ith a rotary egg beater, or they may be mi.ed in a metal shaker designed espe!ially for this purpose and then shaken thoroughly in that" $n drinks of this kind, the point to remember is that the eggs should be beaten or shaken until they are light and foamy" BA" C8OCOLATE 1$R2P",,#hile !ho!olate sirup is not a beverage in itself, it is used to su!h an e.tent in beverages, as ell as an a!!ompaniment to numerous desserts, that it is ell for the house ife to kno ho to prepare it" $t may be kept an indefinite length of time if it is put into a glass +ar and sealed" 8ere, as in the preparation of other

sirups, a tablespoonful or t o of !orn sirup or glu!ose keep the sirup from !rystalli&ing" C8OCOLATE 1$R2P = s(" !ho!olate : !" ater <H= !" sugar *elt the !ho!olate in a sau!epan, stir in the /oil until a thi!k sirup is formed"

ill help to

ater, and add the sugar"

BB" PLA$- *$L7 18A7E",,A pleasant variation for milk is the plain milk shake here given" Even those ho are not fond of milk and find it hard to take like it hen it is prepared in this ay" PLA$- *$L7 18A7E : !" milk ; tsp" sugar Fe drops of vanilla %ash of nutmeg /eat all the ingredients together ith an egg beater or shake shaker and serve in a glass ith !ra!ked i!e" ell in a

:CC" E44 *$L7 18A7E",,The simplest form of egg drink is the egg milk shake e.plained in the a!!ompanying re!ipe" This is an e.tremely nutritious drink and is often served to invalids and persons ho must have li(uid nourishment" E44 *$L7 18A7E <H= !" milk : egg : Tb" sugar Pin!h of salt Fe drops of vanilla *i. all the ingredients and beat the mi.ture ith a rotary beater or shake it in a shaker" 1erve in a glass over !ra!ked i!e" :C:" E44 C8OCOLATE",,The addition of !ho!olate to an egg milk shake improves it very mu!h and makes a drink !alled egg !ho!olate" E44 C8OCOLATE <H= !" milk : egg ; Tb" !ho!olate sirup Fe drops of vanilla Pin!h of salt *i. all the materials and beat ith an egg beater or shake thoroughly in a shaker" 1erve in a glass ith !ra!ked i!e" :C;" C8OCOLATE *ALTE% *$L7",,A preparation that is mu!h used in nourishing drinks and that furnishes a great deal of nutrition is malted milk" This is made from !o 's milk and is blended by a s!ientifi! pro!ess ith malted grains" $t !omes in po der form and may be pur!hased in bottles of various si&es" $t is ell to keep a good brand of malted

milk on hand, as there are various uses to C8OCOLATE *ALTE% *$L7 <H= !" milk : egg ; Tb" malted milk ; Tb" !ho!olate sirup Fe drops of vanilla Pin!h of salt *i. and shake in a shaker or beat glass ith !ra!ked i!e"

hi!h it !an be put"

ith a rotary egg beater" 1erve in a

:C<" ORA-4E E44 -O4",,The a!!ompanying re!ipe for egg nog re(uires orange for its flavoring, but any fruit +ui!e may be substituted for the orange if desired" Pineapple and apri!ot +ui!es are e.!eptionally good" ORA-4E E44 -O4 :H= !" !ream :H= !" milk : egg : Tb" sugar ; oranges *i. the !ream, milk, egg, and sugar, beat ell ith an egg beater, and !ontinue beating hile adding the +ui!e of the oranges" 1erve in a glass over !rushed i!e" :C=" FOA*6 E44 -O4",,An egg nog !an be made foamy and light by separating the eggs and beating the yolks and hites separately" Either !ream or milk may be used for this drink, and it may be flavored ith vanilla or fruit +ui!e, as preferred" A small pie!e of red +elly beaten into the egg hite makes this drink very attra!tive0 or, +elly may be used as a flavoring and beaten ith the ingredients" FOA*6 E44 -O4 ; eggs : Tb" sugar :H; !" !ream or milk ; Tb" fruit +ui!e or :H; tsp" vanilla 1eparate the yolks and hites of the eggs" *i. the yolks ith the sugar, !ream or milk, and the fruit +ui!e or vanilla and beat thoroughly" /eat the hites stiff and fold into the first mi.ture, retaining a tablespoonful of the beaten hite" Pour into a tall glass, put the remaining hite on top, and serve" 9 /E3ERA4E1 ELA*$-AT$O- 52E1T$O-1 F:G #hat is a beverageM F;G #hat does boiling do toI FaG hard aterM FbG impure aterM 9 9 9 9

F<G #hat is the value of beverages in the dietM

F=G *ention and define the three !lasses of beverages" F>G FaG #hat are !affeine, theine, and theobromineM FbG #here is ea!h foundM F!G #hat effe!t do they have on the human bodyM F?G FaG #here is tanni! a!id foundM FbG #hat effe!t does it have on the human bodyM F@G Tell briefly about the preparation of !offee for the market" FAG 8o should !offee be boughtM

FBG #hat are the general proportions of !offee and li(uid used in the making of !offeeM F:CG #hat use !an be made of left,over !offeeM F::G Tell briefly about the preparation of bla!k and green tea for the market" F:;G #hat points should be observed in the sele!tion of teaM F:<G #hat general proportions of tea and of teaM ater are used for the making

F:=G Tell briefly about the preparation of !o!oa and !ho!olate for the market" F:>G #hat advantage have !o!oa and !ho!olate over tea and !offee as" arti!les of foodM F:?G #hat use !an be made of left,over !o!oa and !ho!olateM F:@G FaG 8o F:AG Of are !ereal !offees madeM FbG Of hat value are theyM

hat value are fruit beveragesM

F:BG #hat uses !an be made of left,over fruit +ui!esM F;CG #hat good use !an be made of nourishing beveragesM 9 9 9 9 9

T8E PLA--$-4 OF *EAL1 9 9 9 9 9

-ECE11$T6 FOR CAREF2L *EAL PLA--$-4 :" As every house ife reali&es, the feeding of the members of her family pla!es upon her serious and important responsibilities" #hile she deserves and re!eives !redit for their good health, the blame for mu!h of their ill health falls upon her, too" The reason for this is that illness is due in a greater measure to rong food than to any other single fa!tor0 and even if improper diet is not dire!tly responsible for ill health, it !ertainly lo ers the bodily resistan!e and thus makes a person sus!eptible to disease"

The health of her family is naturally the house ife's first and greatest !onsideration, and as this depends so mu!h on !orre!t diet, it should be the aim of every house ife to plan her meals in the !areful, intelligent ay re(uired to supply her household ith the food ea!h member needs" ;" As has already been learned, a kno ledge of the sele!tion, !are, and preparation of food is absolutely ne!essary in providing proper diet" /ut !orre!t feeding re(uires more than this" $n addition, the house ife must have a orking kno ledge of hat foods !ontain and their effe!t in the body" 1he must also learn hat her family needs and then make every effort to supply this need in the most e!onomi!al ay" The result ill be a suffi!ient amount of food of the right kind at a minimum e.penditure of funds" 1he should keep in mind, ho ever, that the !ost of diet has no dire!t relation to its food value, but that e!onomy and proper feeding are !losely !onne!ted" For instan!e, an ine.pensive diet may be +ust as satisfa!tory from a food,value standpoint as an e.pensive one" /ut in order to make the ine.pensive one ade(uate and the e.pensive one balan!ed, the house ife must apply her kno ledge of the general !omposition of food0 that is, she must kno hether a food predominates in !arbohydrate, fat, or protein, and hether or not it furnishes minerals" E(uipped ith su!h kno ledge, she ill be able to pur!hase the largest amount of nutritive material for the smallest outlay of money" The !heapest food is not al ays the one that sells for the lo est pri!e per pound, (uart, or bushel, but the one that furnishes the most nutritive material at the lo est !ost0 also, food that is the rong kind to serve is not an e!onomi!al one to pur!hase" <" *any house ives regard it as unne!essary to plan beforehand and persist in preparing meals ithout giving any previous thought to them" /ut to begin thinking about an hour before meal time hat to have for a meal is neither ise nor e!onomi!al, for then it is too late to determine hat ought to be served from a diet standpoint and there !an be prepared only those foods hi!h the time ill allo " As !an ell be understood, this is both a disastrous plan for !orre!t diet and a very e.travagant ay in hi!h to feed a family" 5ui!kly broiled steaks and !hops, !ommer!ially !anned vegetables and fruits, and prepared desserts should be the o!!asional treat rather than the daily food" $nstead of using these !onstantly, time should be allo ed for the preparation of the less e.pensive meats and vegetables and the home,made desserts" To prepare su!h foods su!!essfully re(uires that meals should be planned at least ;= hours before they are to be served, and in reality the main dishes should be de!ided on =A hours ahead of time" Then, sometime bet een breakfast and lun!heon and before the day's marketing is done, detailed plans should be made for lun!heon and dinner of that day and for breakfast of the ne.t" -or should the left,overs be disregarded if e!onomy ould be the at!h ord in the management of the household" Rather, they should be in!luded in the plans for ea!h day and used up as fast as possible" 9 9 9 9 9

P2RC8A1E OF FOO%1 12CCE11F2L *AR7ET$-4 =" The truly e!onomi!al house ife ill find it ne!essary ea!h day to determine three thingsI F:G hat is left from yesterday's meals and hat use !an be made of it0 F;G hat is in supply that !an be used for that

day0 and F<G hat must be added to these things to provide satisfa!tory meals for the family" 8aving determined these points, she should make a list of the arti!les that she must pur!hase hen she does her marketing" A pad fastened to the kit!hen all and a pen!il on a string atta!hed to the pad are !onvenient for this purpose" At the same time, they serve as a reminder that hen all of any arti!le, su!h as !offee, sugar, baking po der, et!", has been used, a note should be made of this fa!t" To her list of supplies that have be!ome e.hausted sin!e her pre!eding marketing day should be added the fresh fruits, vegetables, and other perishable foods needed for the ne.t day or preferably for the ne.t t o days if they !an be kept" >" $t is only ith proper preparation that the house ife may e.pe!t her marketing trips to be su!!essful" $f she starts to market ith merely t o or three items in mind and then tries to think of hat she needs as she orders, not only does she aste the gro!er's time, but her marketing trip ill be a failure" After she arrives home, she ill find that there are other things she should have pur!hased, and the gro!er ill be for!ed to make an e.tra delivery to bring them to her" This is more than she has a right to e.pe!t, for the gro!er should not be obliged to pay for her la!k of planning" ?" To pur!hase e!onomi!ally, it is advisable, hen possible, to buy at a !ash gro!ery and to pay !ash for hat is bought" #hen this is done, one is not helping to pay the gro!er for a!!ounts he is unable to !olle!t" $t is a fortunate gro!er ho is able to !olle!t AC per !ent" of his bills from his patrons hen he !ondu!ts his business on the !redit plan" 8o ever, if it is desired to deal ith a !redit gro!er, all bills should be paid at least on!e a month" -o !ustomer has a right to e.pe!t the gro!er to ait longer than <C days for his money" $n many of the !ities and large to ns, some !redit gro!ers have adopted hat is !alled the O!ash,and,!arry plan"O All !ustomers, hether they buy for !ash or on !redit, must pay the same pri!e for gro!eries, but those ho ish their goods delivered must pay additional for delivery and those ho buy on !redit must pay a !ertain per!entage additional on ea!h pur!hase for bookkeeping" $t ill readily be seen that su!h a plan gives the !ash !ustomers, espe!ially if they !arry their pur!hases, a de!ided advantage over !redit !ustomers" Also, the gro!er is better able to sell his ares at a lo er pri!e than the !redit gro!er ho makes free deliveries and no !harge for bookkeeping" 7EEP$-4 8O21E8OL% ACCO2-T1 @" -ECE11$T6 FOR 7EEP$-4 ACCO2-T1",,Pra!ti!ally every family is limited to a definite sum of money that may be spent for food" The first !onsideration, then, hile it may not be the most important one, is that of making ea!h dollar buy all that it possibly !an in order that the in!ome may meet all the demands upon it" 3arious !onditions arise that affe!t the proportion of the in!ome to be used for this purpose" For instan!e, t o omen hose husbands have e(ual in!omes ould, under the same !onditions, have an e(ual amount of money to spend for food, but as a rule there is something to !ause this amount to be!ome une(ual" One oman may have t o !hildren in her family hile the other has none, a !ondition that means, of !ourse, that the oman ith the !hildren ill have less money to spend for food and ith that money she must feed more persons" 8er family must be, if possible, as ell nourished as the other one" $n order to a!!omplish this task, it ill be ne!essary to supply all the re(uired food material in a form that ill !ost less than the food pur!hased by the oman ho has a smaller family to feed and !lothe"

An e.!ellent ay in hi!h to keep e.penses do n and !onse(uently to live ithin one's in!ome is to keep a simple re!ord of household e.penses" 1u!h a re!ord ill enable every house ife to determine +ust hat ea!h item of household ne!essities !osts and hether or not the proportion of !ost to in!ome is !orre!t" To keep a re!ord of e.penditures ill not prove mu!h of a task if it is done systemati!ally, for a fe minutes a day ill be suffi!ient time in hi!h to keep a!!ounts up to date" 8o ever, if a!!ount keeping is attempted, it should not be negle!ted even for a day, for it ill soon assume the proportions of a large task and ill have a tenden!y to dis!ourage the house ife ith this part of her ork" A" E52$P*E-T FOR 8O21E8OL% ACCO2-T 7EEP$-4",,For !onvenien!e in keeping household a!!ounts, a small desk should, if possible, be se!ured and pla!ed in an uno!!upied or !onvenient !orner of the kit!hen" 8ere !an be kept !ook books, re!ipes, suitable books or !ards for a!!ount keeping, the marketing pad, a file for bills from the gro!er and the but!her, labels for !ans and +ars, et!" 8ere may also be pla!ed an e.tension telephone, hi!h, by being so !onvenient, ill save the house ife many steps" A hite desk ith a !hair to mat!h is the most attra!tive kind to sele!t for kit!hen use, but a dark one may be used if preferred" A small, plain table ill, of !ourse, ans er very ell if no desk is available and it is desired not to buy one" B" *ET8O%1 OF 8O21E8OL% ACCO2-T 7EEP$-4",,$f the house ife runs a !redit a!!ount ith the gro!er, she ill learn that different gro!ers have different ays of re!ording her pur!hases" $n some !ases, she is provided ith a Ostore book,O hi!h she takes to the gro!er ea!h time she makes a pur!hase and in hi!h he re!ords the date and the items bought by her" Then at the end of a stated time, usually the end of the month, hen a settlement is to be made, the amounts for the month are totaled and a ne a!!ount is started" #ith su!h a plan, the house ife does not have to keep any re!ord for herself" To be !ertain that the gro!er's a!!ount is a!!urate, she simply has to !he!k the entries ea!h time they are made in the book by the gro!er" $n other !ases, the gro!er merely makes out a slip, or bill, for ea!h pur!hase and at the end of the month presents his statement for the amount due" $n su!h an event, provided the house ife does not ish to make entries into a suitable book, she may file the slips as she re!eives them in order that she may !he!k the gro!er's monthly bill as to a!!ura!y" A bill file is very !onvenient for the filing of bills" 8o ever, if she does not ish to save ea!h slip she re!eives, she may adopt one of t o methods of a!!ount keeping, depending on ho mu!h time she has to devote to this matter" :C" $f she desires to be very systemati! and has suffi!ient time, it ill prove a good plan to re!ord ea!h pur!hase in a suitable book" /ooks for this purpose !an be pur!hased in any store here stationery is sold and are not e.pensive" $n this method of re!ording, as a page be!omes filled ith items, the total is !arried for ard to ea!h ne page until the bill is paid at the end of the month" Then, for the ne.t month, a ne a!!ount may be started" This same method may also be follo ed in keeping a!!ounts for meats, milk, and su!h household e.penses as rent, light, heat, and laundry" All these a!!ounts, together ith an a!!ount for !lothing and one for mis!ellaneous e.pense, make up a !omplete e.pense a!!ount"

4ROCER6 ACCO2-T #ith )ohn 1mith, =;C Fourth Avenue PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP :CH:> D : pk" Apples""""""""""""""""""""""D Q "=> D : do&" Eggs"""""""""""""""""""""""D ">> D : lb" /utter""""""""""""""""""""""D ">< D ; lb" 1 eet Potatoes""""""""""""""D ":> D ; !ans %uff's *olasses""""""""""""D ">= D : pt" 3inegar"""""""""""""""""""""D ":C :CH:@ D : !ake 6east""""""""""""""""""""""D "C= D ? lb" Cris!o""""""""""""""""""""""D :"BA D : bo. Co!onut"""""""""""""""""""""D "<> D : !an Pineapple"""""""""""""""""""D ";> D : lb" !offee""""""""""""""""""""""D "=C D ; (t" Carrots"""""""""""""""""""""D ":C :CH:B D : bo. *at!hes"""""""""""""""""""""D ":C D ; bars Laundry 1oap"""""""""""""""D ":; D : head Lettu!e""""""""""""""""""""D "CA D : !an Corn""""""""""""""""""""""""D ";C D : bu" Potatoes""""""""""""""""""""D ;"CC D : (t" *aple 1irup"""""""""""""""""D "?> D D,,,,,,,, D For arded"""""""D QA">B PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP F$4" < ::" A some hat simpler plan and one that re(uires less time is sho n in Fig" =" #hen the slips are re!eived, they should be !he!ked to see hether they are !orre!t and then added to get the total" Only this total, together ith the date, is pla!ed in the book kept for the purpose, the slips then being dis!arded" 1u!h a plan ill prove very satisfa!tory for the various household e.penses if !are is used in !he!king the items of the slips and in adding them" Regarding the settlement of her a!!ounts, the house ife ho buys on !redit ill find it a good plan to pay her bills by !he!k" Then re!eipts ill not have to be saved, for the returned !he!k is usually all that is re(uired to prove that a bill has been paid" :;" The house ife ho buys for !ash does not ne!essarily have to keep a detailed re!ord of her pur!hases, for by simply filing her pur!hase slips in the manner sho n in Fig" ; she !an determine at any time hat her money has been used for" 1till, in every ell,regulated household, it is advisable to keep a daily re!ord of in!ome and e.penditure0 that is, to put do n every day ho mu!h is spent for food, laundry, !leaning, and, in fa!t, all e.penditures, as ell as ho mu!h !ash is re!eived" $ndeed, if su!h an a!!ount is kept, the tenden!y of money to Oslip a ayO ill be !he!ked and a saving of money is bound to result"

4ROCER6 ACCO2-T #ith)ohn 1mith, =;C Fourth Avenue PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP :CH; D 4ro!eries"""""""""""""""""""""""""""D Q ;":C :CH< D 4ro!eries"""""""""""""""""""""""""""D ;"@? :CH? D 4ro!eries"""""""""""""""""""""""""""D "=;

D 4ro!eries"""""""""""""""""""""""""""D =":; D 4ro!eries"""""""""""""""""""""""""""D :"CB D 4ro!eries"""""""""""""""""""""""""""D "<; D 4ro!eries"""""""""""""""""""""""""""D ;"<C D 4ro!eries"""""""""""""""""""""""""""D ;":< D 4ro!eries"""""""""""""""""""""""""""D :"B< D 4ro!eries"""""""""""""""""""""""""""D <"B@ D 4ro!eries"""""""""""""""""""""""""""D :"?B D 4ro!eries"""""""""""""""""""""""""""D =":C D 4ro!eries"""""""""""""""""""""""""""D :":; D 4ro!eries"""""""""""""""""""""""""""D <"<> D D,,,,,,,, D For arded""""""""""""""D Q<:"=C PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP F$4" = :<" A simple plan for keeping su!h a re!ord is illustrated in Fig" >" For this re!ord it is possible to buy sheets of paper or !ards already ruled at any stationery store, but it is a simple matter to rule sheets of blank paper that ill ans er the purpose very ell" As ill be observed, there is a spa!e provided for every day of the month and !olumns into hi!h may be pla!ed the e.penditures for gro!eries, in!luding fruits and vegetables, as ell as for meats and fish, milk, laundry and !leaning, and mis!ellaneous items, su!h as i!e and other ne!essities that are not ordinarily !lassed as gro!eries" Of !ourse, the number of !olumns to be used !an be regulated by the person keeping the a!!ount, the illustration simply sho ing the general pro!edure" 8o ever, one !olumn should be devoted to the daily e.penditure, the figures here being the amounts of the total money spent for the different items ea!h day" $n the last !olumn should be re!orded the various amounts of money re!eived by the house ife during the month for the settlement of her bills" At the end of the month, all of the !olumns should be totaled" The total of the daily outlay should e(ual that of the pre!eding !olumns" The differen!e bet een this total and that of the money re!eived ill sho the house ife +ust ho she stands ith regard to in!ome and e.penditure for foods and kit!hen supplies" $n this !ase, there is an e.!ess of e.penditure amounting to Q:C"?A, and this sum should be for arded to the )une a!!ount" On the other hand, should the house ife find that her e.penses e.!eed her allo an!e, she ill kno that it ill be ne!essary for her to !urtail her e.penditures in some ay" E.penditures and Re!eipts for the *onth of *ay, :B PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP D D *eats D DLaundry D *is!el,D D %ateD 4ro!, D and D *ilk D and D laneousD %aily D *oney D eries D Fish D DCleaningD E.pend,D Outlay D Re!'vd D D D D D itures D D ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, : D Q ;":CD Q "?CD Q ";AD Q :">C D D Q ="=A D Q >"@C ; D D "=CD ";AD D D ">A D < D ;"@?D :"BCD ";AD D Q "<> D >";B D :>"CC = D D D ";AD D D ";A D > D D D ";AD D D ";A D ? D "=;D D ";AD D "<> D :"C> D @ D D "<?D ";AD D ":C D "@= D A D =":;D D ";AD ;"CC D "=C D ?"AC D B D D D ";AD D D ";A D :C D :"CBD :"A<D ";AD D "<A D <"?C D :>"CC :: D D D ";AD D D ";A D :; D D D ";AD D "<> D "?< D

:CHA :CH:C :CH:< :CH:> :CH:@ :CH;C :CH;; :CH;= :CH;@ :CH;B :CH<:

:< D "<;D "@?D ";AD D D :"<? D := D D D ";AD D ":B D "=@ D :> D ;"<CD D ";AD :">C D ":; D =";C D :? D D "><D ";AD D D "A: D :@ D ;":<D :"?<D ";AD D "?C D ="?= D :>"CC :A D D D ";AD D D ";A D :B D D D ";AD D ";; D ">C D ;C D :"B<D D ";AD D "=C D ;"?: D ;: D D "BCD ";AD D D :":A D ;; D <"B@D D ";AD ;"CC D "=C D ?"?> D ;< D ;":CD D ";AD D D ";A D ;= D ;":CD ;";=D ";AD D "AC D >"C: D :>"CC ;> D D D ";AD D ":C D "<A D ;? D D D ";AD :">C D D :"@A D ;@ D =":CD D ";AD D "<> D ="@< D ;A D D "<AD ";AD D D "?? D ;B D :":;D "=?D ";AD :">C D "=C D <"@? D <C D D D ";AD D D ";A D <: D <"<>D :"A@D ";AD D ">> D ?"C> D :>"CC ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Total Q<:"=CD Q:<"AAD Q A"?AD Q:C"CC D Q ?"?? D Q@C"C; D QAC"@C PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP F$4" > 1u!h a method of re!ord keeping !ould also be follo ed ith good results for sho ing the distribution of the entire in!ome of a family" $t ould simply mean the planning of suitable !olumns for the different items of e.penditure" :=" Too mu!h !annot be said of the merit of follo ing some su!h simple a!!ount,keeping method as the ones here outlined, for, as has been e.plained, it ill enable the house ife to kno ith a fair degree of a!!ura!y hat she has spent her money for" $n addition to the satisfa!tion this ill give, it ill supply a basis from hi!h she !an apportion, or budget, her yearly in!ome if she so desires" /y giving !areful !onsideration to the various items of e.pense, she may find it possible to redu!e some of them in order to in!rease her savings a!!ount or to have money for other items that re(uire a larger e.penditure" 9 CO1T OF FOO%1 FACTOR1 $-FL2E-C$-4 CO1T :>" Certain fa!tors that enter into the produ!tion of food add so mu!h to the !ost that they must be taken into !onsideration hen food is pur!hased" The house ife ho disregards these fa!tors fails in the pur!hase of food, for she does not kno so ell hat foods to buy nor ho to buy them in a ay to keep do n the !ost as the oman ho is familiar ith these matters" $t is possible that the !ost of a food may be out of all proportion to its value be!ause of the profits that must ne!essarily be paid to ea!h person through hose hands the food passes" $n the first pla!e, the overhead e.penses of the food dealer must be paid by the house ife, ho is regarded as the !onsumer" These e.penses in!lude his rent, light, and heat, his hired help, su!h as !lerks, bookkeepers, delivery men, and the !ost of delivery" $n addition, the !ost of transportation figures in prominently if the foods have to be shipped any distan!e, the manufa!turer's profit must often be !ounted in, and the !ost of advertising must not be overlooked" #ith all su!h matters, the house ife must a!(uaint herself if she ould buy in the 9 9 9 9

most e!onomi!al

ay"

:A" -AT$O-ALL6 A%3ERT$1E% 4OO%1",,*u!h is said about the fa!t that the !onsumer, in buying pa!kage foods that are nationally advertised, must pay for the pa!kage and the advertising" This statement is absolutely true0 but it must be remembered that here large (uantities of foods are handled, the materials !an be bought by the manufa!turer or the holesaler at a lo er pri!e than by one ho pur!hases only a small amount" Then, too, if great (uantities are sold, and this !ondition is made possible only through advertising, the profit on ea!h pa!kage sold !an be mu!h smaller than that hi!h ould have to be made hen less is sold" Often, therefore, in spite of the advertising !ost, a idely advertised food !an be sold for less than one that is not advertised at all be!ause a mu!h greater (uantity is sold" :B" C8A$- 1TORE1",,The prin!iple of selling great (uantities of food at a !omparatively small profit on ea!h item is put into pra!ti!e in !hain stores, hi!h are operated by different !ompanies throughout the 2nited 1tates" 1u!h stores are a boon to the house ife ho must pra!ti!e e!onomy, for they eliminate a middleman by a!ting both as holesaler and as retailer" /e!ause of this fa!t, foods that are pur!hased in large (uantities from the produ!er or manufa!turer !an be offered to the !onsumer at a lo er pri!e than in a retail store not a part of a !hain" Therefore, if foods of the same (uality are not lo er in pri!e in !hain stores, it must be be!ause the buying is not ell done or a greater profit is made in selling them" $n addition, !hain stores generally re(uire !ash for all pur!hases made in them and they do not usually deliver goods" Conse(uently, their overhead e.pense is materially redu!ed and they do not need to make su!h a large profit" ECO-O*$CAL /26$-4 ;C" APPORT$O-*E-T OF $-CO*E",,#hen the house ife thoroughly understands the (ualities of foods as ell as their !omparative food values and is familiar ith the fa!tors that govern food pri!es, she is ell e(uipped to do e!onomi!al buying for her family" Then it remains for her to pur!hase the right kind of food and at the same time keep ithin her means" A good plan is to apportion the household e.penses a!!ording to a budget0 that is, to prepare a statement of the finan!ial plans for the year" Then the amount of money that !an be used for this part of the household e.penses ill be kno n and the house ife ill be able to plan definitely on hat she !an buy" $f ne!essary, this amount may be redu!ed through the house ife's giving !areful attention to the details of buying, or if she is not obliged to lo er her e.penses, she may o!!asionally pur!hase more e.pensive foods, hi!h might be !onsidered lu.uries, to give variety to the diet" The amount of money that may be spent for food depends, of !ourse, on the in!ome, and the greater the in!ome, the lo er ill be the proportion of money re(uired for this item of the household e.pense" ;:" To thro some light on the proper proportion of the family in!ome to spend for food, Table $ is given" As the basis of this table, a family of five is taken and the proportion that may be spent for food has been orked out for in!omes ranging from Q?CC to Q;,=CC a year" As ill be noted, an in!ome of Q?CC permits an e.penditure of only :B !ents a day for ea!h person" #hen food pri!es are high, it ill be a diffi!ult matter to feed one person for that amount, and still if the in!ome is only Q?CC it ill be ne!essary to do this" To in!rease the food !ost over <B !ents a day per person, hi!h is the amount allotted for an in!ome of Q;,=CC, ould denote e.travagan!e or at least ould provide

more lu.ury than is

arranted"

TA/LE $ PROPORT$O- OF FA*$L6 $-CO*E FOR FOO% PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP $n!ome Per Cent" of Amount 1pent Amount 1pent Amount 1pent per $n!ome 1pent per year for per %ay for per %ay per 6ear for Food Food Five Persons Person ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Q ?CC ?C Q<?C Q "BA Q ":B ACC >> >CC :"<? ";@ :,CCC >C >@? :">@ "<: :,;CC =A >@? :">@ "<: :,>CC == ??C :"AC "<? :,ACC <B @C; :"B; "<A ;,=CC <C @;C :"B@ "<B PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP 3arious !onditions greatly affe!t this proportion" One of these is the rise and fall of the food !ost" Theoreti!ally, the buyer should ad+ust this differen!e in the food !ost rather than in!rease her e.penditures" For instan!e, if in a !ertain year, the general !ost of food is ;C per !ent" greater than it as in the pre!eding year, the house ife should ad+ust her plan of buying so that for the same amount of money spent in the previous year she ill be able to supply her family ith hat they need" Of !ourse, if there is an in!rease in the in!ome, it ill not be so ne!essary to ork out su!h an ad+ustment" ;;" ECO-O*$E1 $- P2RC8A1$-4 FOO%",,Through her study of the pre!eding lessons, the student has had an opportunity to learn ho to !are for food in order to avoid loss and aste, ho to prepare it so that it may be easily digested and assimilated, and ho to make it appeti&ing and attra!tive so that as little as possible is left over and none is asted" 1he should therefore be thoroughly a!(uainted ith the methods of pro!edure in regard to all su!h matters and should have orked out to her satisfa!tion the best ays of a!!omplishing these things to suit her individual needs" /ut, in addition to these matters, she must give stri!t attention to her food pur!hases if she ould se!ure for her family the most holesome and nourishing foods for the least e.penditure of money" ;<" To pur!hase food that ill provide the ne!essary food value for a small outlay is possible to a !ertain e.tent, but it !annot be done ithout the re(uired kno ledge" $n the first pla!e, it means that fe er lu.uries !an be indulged in and that the family dietary ill have to be redu!ed to ne!essities" $t may also mean that there ill probably be a differen!e in the (uality of the food pur!hased" For instan!e, it may be ne!essary to pra!ti!e su!h e!onomies as buying broken ri!e at a fe !ents a pound less than hole ri!e or pur!hasing smaller prunes ith a greater number to the pound at a lo er pri!e than the larger, more desirable ones" The house ife need not hesitate in the least to adopt su!h e!onomies as these, for they are undoubtedly the easiest ays in hi!h to redu!e the food e.penses ithout !ausing detriment to any one" ;=" Further e!onomy !an be pra!ti!ed if a little e.tra attention is given in the pur!hase of !ertain foods" As is ell kno n, the pa!kages and !ans !ontaining food are labeled ith the !ontents and the eight of

the !ontents" These should be !arefully observed, as should also the number of servings that may be obtained from the pa!kage or !an" For instan!e, the house ife should kno the eight per pa!kage of the various kinds of prepared !ereals she uses and the number of servings she is able to pro!ure from ea!h pa!kage" Let it be assumed that she buys t o pa!kages of different !ereals at the same time, hi!h, for !onvenien!e, may be !alled pa!kage -o" : and pa!kage -o" ;" 1he finds that -o" : !ontains :? oun!es and -o" ;, only :; oun!es0 so she kno s that -o" : furnishes the greater amount of food by eight for the money spent" /ut, on the other hand, -o" ; may go farther0 that is, it may serve a greater number of persons" This, in all probability, means that the !ereals are similar in !hara!ter, but that the food value of the servings from -o" ; is greater than that of the servings from -o" :" -o" ; is therefore the more e!onomi!al of the t o" *atters of this kind must not be overlooked, espe!ially in the feeding of !hildren" Then, too, the house ife should ork out !arefully hi!h she !an use to greater advantage, prepared or unprepared !ereals" $f she finds that unprepared !ereals are the more e!onomi!al and if she !an depend on their food value as being as high as that of the prepared ones, she should by all means give them the preferen!e" Of !ourse, she may use prepared !ereals for !onvenien!e or for varying the diet, but the more e!onomi!al ones should be used ith greater regularity" ;>" Canned goods should be !arefully observed" A !ertain brand of tomatoes, for instan!e, may have :? oun!es to the !an, hereas another brand that !an be bought for the same pri!e may have ;= oun!es" There may be, ho ever, and there probably is, a great differen!e in the (uality of the tomatoes" The ;=,oun!e !an may have a mu!h greater proportion of ater than the :?,oun!e !an, and for this reason ill not serve to the same advantage" As it is ith !anned tomatoes, so is it ith !anned !orn, peas, and other !anned vegetables, for the pri!e depends altogether on the (uality" Therefore, several brands should be !ompared and the one should be pur!hased hi!h seems to furnish the most food or the best (uality of food for the least money, provided the (uality !ontinues" ;?" $n the preparation of meat, there is al ays some aste, and as aste is a fa!tor that has mu!h to do ith the in!reasing of !osts, it should be taken into !onsideration ea!h time a pie!e of meat is pur!hased" $f there is time for some e.perimenting, it makes an interesting study to eigh the meat before and after preparation, for then the amount of shrinkage in !ookery, as ell as the aste in bone, skin, and other inedible material, !an be determined" An a!tual e.periment made ith a =,pound !hi!ken sho ed that there as a loss of ;,<H= pounds0 that is, the eight of the edible meat after dedu!ting the aste as only :,:H= pounds" The follo ing sho s ho this eight as determinedI

#eight of !hi!ken, in!luding head, feet, and entrails #eight of head, feet, and entrails #eight of bones after !ooking #eight of skin after !ooking 1hrinkage in !ooking

PO2-%1 = :,:H= @HA :H= <HA ,,,,,

Total amount of A!tual

aste

eight of edible meat

;,<H= ,,,,, :,:H=

$t ill readily be seen that !hi!ken at =C !ents a pound ould make the !ost per pound of edible meat amount to e.a!tly Q:";A, a rather startling result" $t is true, of !ourse, that the busy house ife ith a family !an hardly spare the time for the e.tra labor su!h e.periments re(uire0 still the greater the number of persons to be fed, the more essential is the need for e!onomy and the greater are the possibilities for aste and loss" ;@" The home produ!tion of foods does not belong stri!tly to e!onomi!al buying, still it is a matter that offers so many advantages to the e!onomi!al house ife that she !annot afford to overlook it" A small garden !arefully prepared and ell !ultivated ill often produ!e the summer's supply of fresh vegetables, ith suffi!ient overprodu!tion to permit mu!h to be !anned for inter" -ot only do foods produ!ed in a home garden keep do n the !ost of both summer and inter foods, but they add !onsiderably to the variety of menus" 9 CORRECT %$ET 12$TA/$L$T6 OF FOO% ;A" At the same time the house ife is making a study of e!onomy and trying to pro!ure as nearly as possible the best (uality and the largest (uantity of food for the amount of money she has to spend, she must !onsider the suitability of this food for the persons to hom it is to be served" This matter is undoubtedly of greater importan!e than e!onomy, for, regardless of the amount of money that is to be spent, suitable foods for the nourishment of all the members of the family must be supplied to them" For instan!e, a family of t o may have Q:C a eek to spend for food, hereas one of five may perhaps have no more0 but the larger family must have nourishing food +ust as the one of t o must have" Therefore, hether the house ife has mu!h or little to spend, her money must pur!hase food suited to the needs of her family" 2nless she is able to a!!omplish this, she fails in the most important part of her ork as a house ife, and as a result, the members of her family are not properly nourished" ;B" $t has long been an established fa!t that !orre!t diet is the greatest fa!tor in maintaining bodily health" Food is responsible for the gro th and maintenan!e of the body tissues, as ell as for their repair" $n addition, it supplies the body ith heat and energy" Conse(uently, taking the right food into the body assists in keeping a person in a healthy !ondition and makes ork and e.er!ise possible" /e!ause so mu!h depends on the diet, the house ife, hile !onsidering hat !an be bought ith the money she has to spend, must also de!ide hether the foods she plans to buy are suitable for the needs of her family" $n fa!t, she should be so !ertain of this matter that she ill automati!ally plan her menus in su!h a ay that they ill !ontain all that is ne!essary for ea!h person to be fed" /ut, as every house ife kno s, the appetites of her family must also be taken into !onsideration" Theoreti!ally, she should feed her family hat the various members need, regardless of their likes and dislikes" 8o ever, very fe persons are illing to be fed in this ay0 in truth, it ould 9 9 9 9

be (uite useless to serve a dish for hi!h no one in the family !ared and in addition it ould be one of the sour!es of aste" <C" To make the ork of the house ife less diffi!ult, !hildren should be taught as far as possible to eat all kinds of food" Too often this matter is disregarded, and too often, also, are the kinds of food presented, to a family regulated by the likes and dislikes of the person preparing the food" /e!ause she is not fond of !ertain foods, she never prepares them0 !onse(uently, the !hildren do not learn to like them" On the other hand, many !hildren develop a habit of !omplaining about foods that are served and often refuse to eat hat is set before them" 1u!h a state of affairs should not be permitted" $ndeed, every effort should be made to prevent a spirit of !omplaint" $f the house ife is !ertain that she is providing the members of her family ith the best that she !an pur!hase ith the money she has to spend and that she is giving them hat they need, !omplaining on their part should be dis!ouraged" <:" #ith a little effort, !hildren !an be taught to like a large variety of foods, espe!ially if these foods are given to them hile they are still young" $t is a de!ided advantage for every one to form a liking for a large number of foods" The person ho !an say that he !ares for everything in the ay of food is indeed fortunate, for he has a great variety from hi!h to !hoose and is not so likely to have served to him a meal in hi!h there are one or more dishes that he !annot eat be!ause of a distaste for them" Every mother should therefore train her !hildren during their !hildhood to !are for all the !ereals, vegetables, and fruits" /esides affording the !hildren a ell,balan!ed diet, these foods, parti!ularly vegetables and fruits, hen served in their season, offer the house ife a means of planning e!onomi!al menus, for, as every one kno s, their pri!e is then mu!h lo er than at any other time and is less than that of most other foods" %uring the inter, turnips, !arrots, onions, and other inter vegetables are more e!onomi!al foods than summer vegetables that must be !anned or other ise prepared to preserve them for inter use or the fresh summer vegetables pur!hased out of season" 8o ever, it is advisable to vary the diet o!!asionally ith su!h foods" CO*PO1$T$O- OF FOO% <;" To feed her family properly, the house ife should understand that the daily food must in!lude the five food substan!es,,protein, fat, !arbohydrate, mineral matter, and ater" As these are dis!ussed in 3olume :, they should be !lear to the house ife, but if they are not fully understood, a !areful revie should be made of the dis!ussions given there" The ays in hi!h these food prin!iples !ontribute to the gro th and health of the body, as ell as the ordinary foods that supply them in the greatest number, are tabulated in Table $$ for easy referen!e" This information ill assist the house ife materially in the sele!tion and preparation of food for her family0 !onse(uently, !lose attention should be given to it and !onstant appli!ation made of it" <<" As has already been learned and as ill be noted here, a food substan!e often has more than one use in the body" For instan!e, protein builds tissue and also yields energy, but its !hief ork is that of building tissue, and so it is !lassed first as a tissue,building food substan!e" The fats and !arbohydrates also have a double use in the body, that of produ!ing heat and energy and of building fatty tissue" 8o ever, as their !hief use is to produ!e heat and energy, they are kno n prin!ipally as heat,produ!ing foods" *ineral matter not only is

ne!essary for the building of bone and mus!le, but also enters into the !omposition of the blood and all the fluids in the body" 4ro th and development are not ideal ithout an ade(uate supply of the many kinds of these salts, hi!h go to make up the tissues, nerves, blood, and other fluids in the body" <=" The body regulators must be in!luded in the food given, for they assist in all pro!esses !arried on in the body" 1ome are ne!essary to aid in the stimulation re(uired to !arry on the pro!esses of digestion and in some !ases make up a part of the digestive fluids" Conse(uently, vegetables and fruits that supply these body regulators and foods that supply vitamines should be provided" #ater, the !hief body regulator, not only is essential to life itself, but forms by far a greater proportion of the body than any other single substan!e" The largest part of the ater re(uired in the body is supplied as a beverage and the remainder is taken in ith the foods that are eaten" TA/LE $$ FOO% 12/1TA-CE1 A-% T8E$R RELAT$O- TO 4RO#T8 A-% 8EALT8 $ /ody,building materials Proteins" *eat Fish and shell fish Poultry and game Eggs *ilk and milk produ!ts Legumes Fdried beans, peas, lentilsG #heat and heat produ!ts, as !orn star!h -uts *ineral matter, or ash 3egetables Fruits Eggs *ilk Cereals *eats $$ 8eat,produ!ing materials Fats Animal Lard 1uet Tallo /utter and !ream 3egetable Olive oil Corn oil Cottonseed oil Co!onut oil -ut oils *i.ed oils Oleomargarine /utterine -ut butter Cris!o, et!" Carbohydrates 1tar!h Cereals and !ereal produ!ts

$rish and s eet potatoes 1ugar Cane sugar and molasses /eet sugar *aple sugar and sirup 8oney Corn sirup and other manufa!tured sirups Proteins 1ame as in $ $$$ /ody regulators #ater *ineral matter, or ash 1ame as in $ Cellulose Fruits 3egetables Covering of !ereals and nuts Food A!ids 1our fruits,,!itri! and mali! Tomatoes,,mali! 1pina!h,,o.ali! Rhubarb,,o.ali! 3itamines Fat soluble A *ilk /utter Egg yolk #ater soluble / 4reen vegetables, as spina!h, !hard, lettu!e, beet greens Asparagus and stem vegetables, as !elery Fruit vegetables, as tomatoes, peppers, okra Fruits The importan!e of bulk in foods !annot be emphasi&ed too mu!h" The indigestible !ellulose of fruits, vegetables, and !ereals is of su!h importan!e in the body that some of these foods should be supplied ith every meal" Therefore, their in!orporation into the diet should be !onsidered as a definite part of the menu,making plan" The a!ids of fruits are valuable as stimulants both to the appetite and to the digestion" Then, too, they give a tou!h of variety to a menu other ise !omposed of rather bland foods" The stimulation they produ!e is mu!h more healthful than that of !ondiments, drugs, or al!oholi! beverages and should re!eive the preferen!e" 3itamines are substan!es ne!essary for both gro th and health" A !hild deprived of the foods !ontaining them is usually not ell and does not gro nor develop normally" These substan!es are also re(uired in the diet of adults in order to maintain the body in a healthy !ondition" The leafy vegetables and milk are the foods that yield the greatest supply of vitamines" $n fa!t, it is !laimed by those ho have e.perimented most ith this matter that these t o sour!es ill supply the re(uired amount of vitamines under all !onditions" 9 9 9 9 9

/ALA-C$-4 T8E %$ET 52A-T$T6 A-% PROPORT$O- OF FOO%1

<>" FACTOR1 $-FL2E-C$-4 FOO%",,-umerous fa!tors affe!t the kind and (uantity of food ne!essary for an individual" Chief among these are age, si&e, se., !limate, and ork or e.er!ise" $n addition to determining the amount of food that must be taken into the body, these fa!tors regulate largely the suitability of the foods to be eaten" $t is true, of !ourse, that all the food substan!es mentioned in Table $$ must be in!luded in every person's diet after the first fe years of his life, but the (uantity and the proportion of the various substan!es given vary ith the age, se., si&e, and ork or e.er!ise of the person and the !limate in hi!h he lives" *erely to provide dishes that supply suffi!ient food value is not enough" This food material must be given in forms that !an be properly digested and assimilated and it must be in the right proportion for the person's needs" The aim should therefore be to provide a balan!ed diet, by hi!h is meant one that in!ludes the !orre!t proportion of the various food substan!es to supply the needs of the individual" <?" 52A-T$T6 OF FOO% $- CALOR$E1",,#ithout doubt, the most intelligent ay in hi!h to feed people is to !ompute the number of !alories re(uired daily" As ill be remembered, the !alorie is the unit employed to measure the amount of ork that the food does in the body, either as a tissue builder or a produ!er of energy" The !omposition and food value of pra!ti!ally all foods are fairly ell kno n, and ith this information it is a simple matter to tell fairly a!!urately the amount of food that ea!h person re(uires" As has been stated, the number of !alories per day re(uired by a person varies ith the age, si&e, se., and o!!upation of the person, as ell as ith the !limate in hi!h he lives" For the adult, this ill vary from :,ACC to <,CCC, e.!ept in !ases of e.tremely hard labor, hen it may be ne!essary to have as high as =,>CC !alories" The average number of !alories for the adult, ithout taking into !onsideration the parti!ular !onditions under hi!h he lives or orks, is about ;,>CC" 1till a small oman ho is ina!tive might be suffi!iently fed by taking :,ACC !alories a day, hereas a large man doing heavy, mus!ular ork might re(uire <,>CC to =,CCC daily" <@" $*PORTA-CE OF PROPER A*O2-T OF FOO%",,*ost authorities agree that it is advisable for adults and !hildren ell past the age of infan!y to take all the food re(uired in three meals" The taking of t o meals a day is sometimes advo!ated, but the possibility of se!uring in t o meals the same (uantity of food that ould ordinarily be taken in three is rather doubtful, sin!e it is assumed that large amounts of food are not so easily disposed of as are smaller ones" On the other hand, to overeat is al ays a disadvantage in more respe!ts than one" Taking food that is not re(uired not only is an e.travagan!e in the matter of food, but overta.es the digestive organs" $n addition, it supplies the body ith material that must be disposed of, so that e.tra ork on the part of !ertain organs is re(uired for this a!tivity" Finally, overeating results in the development of e.!essive fatty tissue, hi!h not only makes the body ponderous and ina!tive, but also deadens the (ui!kness of the mind and often predisposes a person to disease or, in e.treme !ases, is the a!tual !ause of illness" <A" EFFECT OF #E$48T O- %$ET",,An idea of the ay in hi!h the eight of a person affe!ts the amount of food re(uired !an be obtained by a study of Tables $$$ and $3" As ill be observed, Table $$$ gives the number of !alories per pound of body eight re(uired ea!h day by adults engaged in the various normal a!tivities that might be !arried on ithin ;= hours"

$t deals only ith a!tivity, the various fa!tors that might alter the amounts given being taken up later" The figures given are for adults and the fa!tors mentioned are those hi!h affe!t the intake of food to the greatest e.tent" The lo est food re(uirement during the entire ;= hours is during the time of sleep, hen there is no a!tivity and food is re(uired for only the bodily fun!tions that go on during sleep" 1itting re(uires more food than sleeping, standing, a still greater amount, and alking, still more, be!ause of the in!rease in energy needed for these a!tivities" $n a rough ay, the various o!!upations for both men and omen are !lassified under three different headsI Light #ork, *oderate #ork, and 8eavy #ork" $t is ne!essary that these be understood in e.amining this table" TA/LE $$$ CALOR$E1 PER PO2-% FOR ;= 8O2R1 FOR A%2LT1 O!!upation Calories 1leeping""""""""""""""""""""""""""""""" :; 1itting"""""""""""""""""""""""""""""""" := 1tanding""""""""""""""""""""""""""""""" :@ #alking"""""""""""""""""""""""""""""""" ;C Light ork""""""""""""""""""""""""""""" ;; *oderate ork"""""""""""""""""""""""""" ;= 8eavy ork""""""""""""""""""""""""""""" ;@ Those !onsidered as doing light ork are persons ho sit or stand at their employment ithout any great degree of a!tivity" They in!lude stenographers, dressmakers, milliners, tea!hers, !lerks, shoemakers, tailors, ma!hine operators, elevator operators, and !ondu!tors" *oderate ork involves a little more a!tivity than light ork, but not so mu!h as heavy ork" Professional !ooks, professional housekeepers, housekeepers in their o n homes, professional !hambermaids, aitresses, masons, drivers, !hauffeurs, plumbers, ele!tri!ians, and ma!hinists !ome under this !lass" Persons doing heavy ork are the most a!tive of all" They in!lude farmers, laundresses, e.!avators, lumbermen, miners, metal orkers, and soldiers on for!ed mar!h" <B" To sho the variation in the amount of food re(uired a!!ording to body eight, Table $3 is given" The s!ale here presented has been orked out for t o persons ho are normal and hose eight is !orre!t, but different, one eighing :<C pounds and the other :AC pounds" $t is assumed, ho ever, that they are o!!upied in ;= hours ith a!tivities that are identi!al, ea!h one sleeping A hours, orking at moderate labor for A hours, alking ; hours, standing ; hours, and sitting = hours"

TA/LE $3 %$FFERE-CE $- FOO% RE52$RE*E-T1 T8RO248 3AR$AT$O- $- #E$48T -umber of Calories for :<C Pounds A hours, sleeping """"""" >;C = hours, sitting """""""" <C<

; hours, standing """"""" :A= ; hours, alking """""""" ;:? A hours, moderate ork :,C=C ,, ,,,,, ;= ;,;?< -umber of A hours, = hours, ; hours, ; hours, A hours, ,, ;= Calories for :AC Pounds sleeping """"""" @;C sitting """""""" =<C alking """""""" <CC standing """"""" ;<A moderate ork :,==C ,,,,, <,:;A

To find the total number of !alories re(uired for these a!tivities, the eight, in pounds, is multiplied by the !alories per pound for ;= hours for a !ertain a!tivity" Thus, as in Table $3, if a person eighing :<C pounds sleeps for ;= hours, the number of pounds of eight, or :<C, ould be multiplied by :;, hi!h is the number of !alories re(uired per pound in ;= hours for sleeping" 8o ever, sin!e only A hours is o!!upied by sleep and A is :H< of ;=, the re(uired number of !alories ould be only :H< of this number" $n this ay ea!h item is orked out in the table, as is !learly sho n by the follo ing figuresI For sleeping """""""""""""" :<C L :; L :H< P >;C For sitting """"""""""""""" :<C L := L :H? P <C< For standing """""""""""""" :<C L :@ L :H:; P :A= For alking """"""""""""""" :<C L ;C L :H:; P ;:? For moderate ork """"""""" :<C L ;= L :H< P :,C=C Total, as in Table $3 """"""""""""""""""""" ;,;?< =C" $n this !onne!tion, it may be interesting to kno the ideal eight for persons of a given height" Table 3 sho s the various heights for both men and omen, in in!hes, and then gives, in pounds, the !orre!t eight for ea!h height" #hen, from this table, a person determines ho far he is above or belo the ideal eight, he !an tell hether he should in!rease or de!rease the number of !alories he takes a day" For persons ho are under eight, the !alories should be in!reased over the number given in Table $$$ for the normal individual if the ideal eight ould be attained" On the other hand, persons ho are over eight should de!rease the number of !alories until there is suffi!ient loss of eight to rea!h the ideal" Of !ourse, an ad+ustment of this kind should be gradual, unless the !ase is so e.treme as to re(uire stringent measures" $n most !ases, a slight de!rease or in!rease in the (uantity of food taken ea!h day ill bring about the desired in!rease or de!rease in eight"

TA/LE 3 CORRECT #E$48T FOR CERTA$- 8E$48T1 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP *en D #omen ,,,,,,,,,,,,,,,,,E,,,,,,,,,,,,,,,,,

8eight D #eight D 8eight D #eight $n!hes D Pounds D $n!hes D Pounds ,,,,,,,,E,,,,,,,,E,,,,,,,,E,,,,,,,, ?: D :<: D >B D ::B ?; D :<< D ?C D :;; ?< D :<? D ?: D :;= ?= D :=C D ?; D :;@ ?> D :=< D ?< D :<: ?? D :=@ D ?= D :<= ?@ D :>; D ?> D :<B ?A D :>@ D ?? D :=< ?B D :?; D ?@ D :=@ @C D :?@ D ?A D :>: @: D :@< D ?B D :>> @; D :@B D @C D :>B @< D :A> D D @= D :B; D D @> D ;CC D D PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP =:" EFFECT OF 1EL O- %$ET",,The differen!e in se. does not affe!t the diet to any great e.tent" Authorities !laim that persons of opposite se. but of the same eight and engaged in the same ork re(uire e(ual (uantities of food" /ut, in most !ases, the ork of omen is lighter than that of men, and even hen this is not the !ase omen seem to re(uire less food, probably be!ause of a differen!e in temperament" That taken by omen is usually !omputed to be about four,fifths of the amount ne!essary for a man" The proportion of food substan!es does not differ, ho ever, and hen individual pe!uliarities are taken into !onsideration, no definite rules !an be made !on!erning it" $n the !ase of boys and girls up to the age of young manhood and omanhood, the same amount of food is re(uired, e.!ept for the differen!e in a!tivity, boys usually being more a!tive than girls" =;" EFFECT OF CL$*ATE O- %$ET",,The !limate in hi!h a person lives has mu!h to do ith the kind of diet he re(uires" $n the e.treme -orth, the la!k of vegetation makes it ne!essary for the inhabitants to live almost entirely upon animal food e.!ept during the very short arm season" Conse(uently, their diet !onsists largely of protein and fat" 2nder some !ir!umstan!es, a diet of this kind ould be very unfavorable, but it seems to be !orre!t for the people ho live in these regions, for generations of them have a!!ustomed themselves to it and they have suffered no hardship by doing so" $t is true, ho ever, that ra!es of people ho do not live on a ell,balan!ed diet are not physi!ally su!h fine spe!imens as the ma+ority of persons found in !ountries here it is possible to obtain a diet that in!ludes a suffi!ient supply of all the food substan!es" =<" $n hot !ountries, the diet !onsists mu!h more largely than any other !lass of foods" This means that it is very !arbohydrate and !omparatively lo in protein and fat" As understood, a diet of this kind is mu!h more ideal for a than a diet !omposed to a great e.tent of animal foods" of vegetables high in !an ell be arm !limate

==" $n temperate &ones, the diet for both summer and inter seasons varies a!!ording to the appetite of the inhabitants themselves" 2sually a light diet !onsisting of fruits, vegetables, !ereals, and a small amount of meat is found the most desirable for summer eather, hile a similar one ith a larger proportion of meat is the usual inter diet" On the hole, the desire for food, hi!h, to a !ertain e.tent, is

regulated by the !limate, !an be trusted to vary the diet fairly for the e.isting !onditions"

ell

=>" EFFECT OF A4E O- %$ET",,The proper diet for infan!y and !hildhood is a matter that must be dis!ussed by itself, for it has pra!ti!ally no !onne!tion ith other diet" $t is also ell understood that up to maturity there is a differen!e in the diet be!ause of a differen!e in the needs of the body" 8o ever, from maturity up to ?C years of age, the diet is altered by the !onditions already mentioned, namely eight, si&e, se., !limate, and ork or e.er!ise" At the age of ?C, the amount of food re(uired begins to de!rease, for as a person gro s older, the body and all of its organs be!ome less a!tive" Then, too, there is a redu!ed amount of physi!al e.er!ise, hi!h !orrespondingly redu!es the ne!essity for food" At this time, an oversupply of food merely serves to over ork the organs, hi!h being s!ar!ely able to handle the normal (uantity of food !ertainly keep in better !ondition if the amount of ork they are !alled upon to do is de!reased rather than in!reased" $t has been estimated that persons ?C years of age re(uire :C per !ent" less food than they formerly did0 those @C years old, ;C per !ent" less0 and those AC years old, <C per !ent" less" 2sually the appetite regulates this de!rease in food, for the less a!tive a person is, the less likely is the appetite to be stimulated" 8o ever, the fa!t that there is also a great differen!e in persons must not be lost sight of" 1ome men and omen at @C years of age are as young and +ust as a!tive as others at >C years" For su!h persons, the de!rease in (uantity of food should not begin so soon, nor should it be so great as that given for the more usual !ases" =?" As there is a de!rease in (uantity ith advan!ing years, so should there be a differen!e in the (uality of the food taken" That hi!h is easily digested and assimilated is preferable to food that is ri!h or highly !on!entrated" 2sually, it is ne!essary to in!rease the la.ative food in the diet at this time of life, but this matter is one of the abnormalities of diet and therefore belongs properly to medi!al dieteti!s rather than to a lesson on normal diet" %$ET FOR $-FA-T1 A-% C8$L%RE=@" From birth until a !hild has attained full gro th, the food re(uirement is high in proportion to the si&e of the !hild" This is due to the fa!t that energy must be supplied for a great deal of a!tivity, and at the same time ne tissue must be manufa!tured from the food taken" $t should be remembered, too, that all body pro!esses during gro th are e.tremely rapid" At birth, the average !hild eighs about @ pounds, and for several days after birth there is a normal loss of eight" $n a fe days, ho ever, if the diet is !orre!t, the !hild begins to in!rease in eight and should gain about :H; pound a eek until it is < months old" From this time on, its eekly gain should be slightly less, but it should be !onstant" $f the eight remains the same or there is a de!rease for a number of !onse!utive days or eeks, it is !ertain that the diet is in!orre!t, that the (uantity of food is insuffi!ient, or that the !hild is ill" The reason for the loss should be determined at on!e and the trouble then !orre!ted" -ormal diet for the infant is the mother's milk, but if this !annot be supplied, the ne.t best diet is modified !o 's milk, hi!h for the young !hild must be greatly diluted" $f it is found ne!essary to give proprietary, or manufa!tured, foods, ra food of some kind should be used in addition, the best ay to supply this being ith a little orange

+ui!e or other fruit +ui!e" At the age of < months, this may be given in small (uantity if it is diluted, and then the amount may be gradually in!reased as the !hild gro s older" =A" EFFECT OF #E$48T O- C8$L%RE-'1 %$ET",,The food re(uirement in the !ase of !hildren is determined by eight" To de!ide on the proper amount, it is ne!essary to kno the normal eight at !ertain ages" At birth, as has been stated, the normal eight is @ pounds0 at ? months, :> pounds0 at : year, ;: pounds0 at ; years, <C pounds" The food re(uirement for ;= hours per pound of eight is as follo sI CALOR$E1 ;= 8O2R1 Children up to : year"""""""""""""""""""""""""" => Children from : to ; years""""""""""""""""""""" =C Children from ; to > years""""""""""""""""""""" <? From a study of these figures, it ill be noted that there is a gradual de!rease in the re(uired number of !alories per pound as the !hild gro s older" The de!rease !ontinues until maturity is rea!hed, and then the s!ale for adults applies" =B" EFFECT OF A4E O- C8$L%RE-'1 %$ET",,A !hild should not be kept e.!lusively on milk for more than ? or A months, and then only in !ase it is fed on the mother's milk" Fruit +ui!e, hi!h has already been mentioned as an additional food, is re!ommended if the diet re(uires ra food or if it is ne!essary to make the !hild's food more la.ative" #hen the !hild rea!hes the age of ? months, it should be taught to take foods from a spoon or a !up0 then hen it must be eaned, the task of eaning ill be mu!h easier" At the age of A or B months, depending on the !ondition of the !hild, small amounts of ell,!ooked, strained !ereals may be added to the diet, and these may gradually be de!reased as the food is in!reased in variety" 2p to :,:H; years of age, a !hild should have A oun!es of milk three times a day, hi!h amounts to :,:H; pints" At this age, half of a soft,!ooked egg or a spoonful or t o of tender meat !hopped very fine, may be given, and for ea!h su!h addition = oun!es of milk should be taken out of the day's feeding" /ut from :,:H; years up to > years, at least : pint of milk a day should be in!luded in the diet" At a little past : year of age, a normal !hild may begin taking a fe ell,!ooked vegetables, su!h as a bit of baked potato, a spoonful of spina!h, !arrot, !elery, green peas, or other vegetables that have been for!ed through a sieve or !hopped very fine" At :,:H; years, the normal !hild should be taking ea!h day one vegetable, a !ereal, buttered bread or toast softened ith milk, eggs, fruit +ui!e, a little +elly, and plain !ustards" 8o ever, ea!h of these foods should be added to the diet ith !aution and in small amounts, and if it appears to disagree ith the !hild in any ay, it should be dis!ontinued until su!h time as it !an be tolerated" $n !ase a !hild is being raised on a formula of !o 's milk and it is a strong, normal !hild, it should be taking hole milk at the age of A or :C months" $f the !hild is not strong, the milk may still be diluted ith a small amount of sterile ater, but this should be gradually de!reased until the !hild is able to tolerate hole milk" >C" FEE%$-4 1CALE FOR $-FA-T1",,$t is, of !ourse, a diffi!ult matter to make definite rules for the feeding of all !hildren, for !onditions arise ith many !hildren that !all for spe!ial plans" 8o ever, for !hildren that are normal, a feeding s!ale may be follo ed (uite !losely,

and so the one given in Table 3$ is suggested" TA/LE 3$ FEE%$-4 1CALE FOR $-FA-T1 First Three *onths *ilk" Fourth *onth 1ame as for pre!eding months and orange +ui!e and !ereal 1i.th *onth 1ame as for pre!eding months and Eighth *onth 1ame as for pre!eding months and beef +ui!e, beef broth, and yolk of soft,!ooked egg" Tenth *onth 1ame as for soft,!ooked vegetables, !elery, and Eleventh *onth 1ame as for pre!eding months and ell,!ooked ri!e, baked potato, +elly, plain !ustard, !orn,star!h !ustard, and +unket" T elfth *onth 1ame as for pre!eding months and hole egg, a tablespoonful of tender meat, string beans, peas, turnips, onions, !hopped or strained applesau!e, ste ed prunes, and other fruits" Eighteenth *onth 1ame as for pre!eding months and home,made i!e !ream, plain sponge !ake, milk soups, and !ereal puddings" This s!ale is to be used by adding to the diet for one month the foods suggested for the ne.t month, giving them at the time the !hild rea!hes the age for hi!h they are mentioned" For instan!e, a !hild of A months may have everything in!luded in the first three, four, and si. months and, in addition, beef +ui!e, beef broth, and the yolk of a soft,!ooked egg, hi!h is the diet suggested for the eighth month" Then at the tenth month it may have all of these things together ith those given for this month" >:" #hen any of these foods is first added to the diet, mu!h !are is ne!essary" Ea!h ne food should be given !autiously, a teaspoonful or t o at a time being suffi!ient at first, and its effe!t should be !arefully observed before more is given" $f it is found to disagree, it should not be repeated" $f at any time a !hild is sub+e!t to an atta!k of indigestion, its diet should be redu!ed to simple foods and hen it pre!eding months and unstrained !ereal, half of egg, both hite and yolk, !hopped or strained !ooked su!h as spina!h and other greens, asparagus, !arrots, s(uash, stale bread, !ra!kers, toast and butter" ell,!ooked and strained !ereal" aters"

has re!overed, ne foods should be added slo ly again" $n the !ase of any of the ordinary illnesses to hi!h !hildren are sub+e!t, su!h as !olds, et!", the diet should be restri!ted to very simple food, and preferably to li(uids, until the illness has passed" The diet of a baby still being fed on milk should be redu!ed to barley ater or a very little skim milk diluted ith a large amount of sterile ater" #hen the illness is over, the !hild may be gradually brought ba!k to its normal diet" %$ET FOR T8E FA*$L6 >;" One of the diffi!ulties of every house ife having a family !omposed of persons of idely different tastes and ages is the preparation of meals that ill !ontain suffi!ient food of the !orre!t kind for all of them" Children up to ? years of age usually re(uire something espe!ially prepared for their meals, e.!ept breakfast, but, as a rule, the sele!tion of the diet for !hildren from ? years up to :> or :? 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 foods" Tea and !offee should not be in!luded in the diet of gro ing !hildren, and should under no !ir!umstan!es be given to small !hildren" $f the proper method is follo ed in this matter, no diffi!ulty ill result, but here !hildren e.pe!t to eat the food served to the others at the table and are not !ontent ith hat is given to them, it is better not to feed them at the same table ith the adults" ><" The most satisfa!tory ay in hi!h to arrange meals that are to be served to persons of different ages is to in!lude several foods that may be fed to all members of the family and then to sele!t !ertain others proper only for adults and still others suitable for the !hildren" A sample of su!h a menu for supper is the one here given" $t is assumed that the !hildren that are to eat this meal are not infants" 12PPER *E-2 A%2LT1 Ri!e Cro(uettes ith Cheese 1au!e Lettu!e 1alad /read, /utter, )elly /aked Apples Plain Cookies Tea C8$L%RE1teamed Ri!e /read, /utter, )elly /aked Apples Plain Cookies *ilk A menu of this kind is not diffi!ult to prepare, and still it meets the needs of both the !hildren and the adults of the family" The main dish for ea!h has the same foundation,,ri!e" Enough to serve the entire family may be steamed" Then some may be retained for the !hildren and the rest made up into !ro(uettes and served ith !heese sau!e to the adults" The remainder of the menu, bread, butter, +elly, baked apples, and plain !ookies, may be eaten by every one" Tea ill probably be preferred by the adults, but milk should be served to the !hildren" Other suitable menus may be planned ithout any e.tra trouble if +ust a

little thought is given to the matter" PROPORT$O- OF FOO% 12/1TA-CE1 >=" The proportion of food substan!es ne!essary for building and repairing the body and for providing it ith material ne!essary for its various fun!tions is a matter to hi!h mu!h dis!ussion has been given" Formerly, it as not understood that the protein should be limited to e.a!tly hat the body needed and that its re(uirements ere !omparatively lo regardless of !onditions or e.er!ise" The standard for diet very often allo ed as mu!h as ;> per !ent" in protein" This per!entage has been gradually redu!ed by the dis!overy of the a!tual body needs, so that no it is believed by the most dependable authorities that only about :C per !ent" of the entire day's rations for the adult should be protein" The gro ing !hild needs a greater proportion than this be!ause he is building up mus!le tissue" The adult hose mus!les have been entirely !onstru!ted re(uires protein only for repair, and :C per !ent" of the day's food in protein is suffi!ient for this" This means that if the total !alories for the day are ;,>CC, only ;>C of them need be protein" >>" The remainder of the !alories are largely made up by fat and !arbohydrate" These, ho ever, need not be in su!h e.a!t proportion as the protein, for no real danger lies in having either one in a greater amount than the ideal proportion" This is usually three,tenths fat and si.,tenths !arbohydrate or in a diet of ;,>CC !alories, @>C fat and :,>CC !arbohydrate" The !arbohydrate is very mu!h in preponderan!e be!ause of its easy digestion and assimilation" As may be imagined, it is not a simple matter to figure a diet as !losely and !arefully as this, and it is only in e.treme !ases here su!h planning is ne!essary" >?" The re(uired amount of protein for the ordinary daily diet !an be had ith about < oun!es of meat, together ith that hi!h is found in the bread, vegetables, and !ereals taken ea!h day" At any rate, the menu should be planned so as to supply a protein dish for at least one meal in the day" The fat is supplied largely by the butter taken and the fat used in the !ooking of foods" The !arbohydrate is provided by the star!h found in !ereals, bread, and vegetables and by the sugar !ontained in fruits, as ell as that used in the preparation of various foods and in the s eetening of beverages, !ereals, and fruits" $n addition to providing these food substan!es, ea!h meal should in!lude at least one food, and for dinner preferably t o foods, that ill supply a large amount of mineral salts, !ellulose, and vitamines" As ill be remembered, fruits and vegetables are the foods to be used for this purpose" >@" This method of menu planning may seem some hat diffi!ult at first thought, but in reality it is not different from that hi!h the intelligent house ife follo s ho attempts to provide her family ith a variety of foods and ho appre!iates the value of that variety" $f she plans her menu in this manner, prepares the food so that it ill be holesome, easily digested, and given in the proper proportion, and at the same time at!hes the eights of the members of the family in the manner suggested, she need have no fear about the general health of her family, for it ill be ell maintained" 9 9 9 9 9

*E-2 *A7$-4 A-% TA/LE 1ER3$CE 4E-ERAL R2LE1 FOR *E-2 *A7$-4 >A" Perhaps the greatest problem in the planning of menus for a family is that of se!uring suffi!ient variety" A house ife ho uses the same re!ipes and the same !ombinations of food repeatedly is apt to get into a rut and the members of her family ill undoubtedly lose interest in their meals" This !ondition results even ith the dishes of hi!h those of the family are e.tremely fond" 8o ever, they ill not tire so (ui!kly of the foods they !are for if su!h foods are served to them less often" Then, too, there is more !han!e to pra!ti!e e!onomy hen a larger variety of food is used" The importan!e of planning menus systemati!ally should not be overlooked, either, no matter ho simple they may be" Even if breakfast !onsists of only t o or more dishes, lun!heon of three or four, and dinner of no more than four or five, a !ertain amount of planning should be done in order that the meal may be properly balan!ed" $f the suggestions for meal planning already given are applied to this ork, very little diffi!ulty ill be e.perien!ed in providing meals that are both attra!tive and properly balan!ed" $n addition to these suggestions, a fe general rules for menu making ought to be observed" *ost of these are simple and !an be follo ed ith very little effort" >B" 2nless the menu is planned for a spe!ial o!!asion, the !ost of the various dishes should be made to balan!e" For instan!e, if an e.pensive meat is to be served, the vegetables and the salad sele!ted to a!!ompany it should be of moderate !ost" On the other hand, if an e.pensive salad is to be served, a dessert of moderate !ost, su!h as a simple ri!e pudding, should be used to offset the pri!e of the other dish" Planning meals in this ay is urged for the sake of e!onomy, and if it is !arefully follo ed, all the meals may be made to average about the same !ost" ?C" Another important point in su!!essful meal planning is the avoidan!e of t o dishes in the same meal made from the same food" For instan!e, tomato soup and tomato salad should not be served in the same meal, for the !ombination is undesirable" Corn soup !ontrasts mu!h better ith tomato salad than does the tomato soup, for it has the bland flavor that is needed to offset the a!id salad" 1ome house ives, it is true, ob+e!t to su!h planning on the ground that it does not give them opportunity to utili&e all the materials they may have on hand at the same time" /ut in nearly every instan!e the materials !an be used to e.!ellent advantage in meals that are to follo and, in addition, the gain in variety is suffi!ient to arrant the adoption of su!h a method" ?:" As there should be variety in the materials used to make up the dishes of a meal, so should there be variety in the flavor of the foods sele!ted" Ri!e, ma!aroni, and potato, for instan!e, make an undesirable !ombination" They are too similar be!ause they are all high in star!h0 besides, they resemble one another too !losely in !onsisten!y and they are all bland in flavor" $f a meal !ontains one or t o bland dishes, a spe!ial effort should be made to supply some highly flavored dish in order to relieve the monotony" The same thing may be said of a!id foods0 that is, an oversupply of these is +ust as distasteful as too many bland foods" ?;" To have fresh fruit for the daily breakfast ould be very delightful, but su!h fruit !annot al ays be se!ured" #hen fresh fruit !annot be had every day, it is better to alternate it ith !anned fruit

or ste ed dried fruit than to have it for several days in su!!ession and then have to serve the alternative for a number of days" The same is true of !ereals" $f use is to be made of both !ooked and un!ooked !ereals, it is mu!h better to alternate them than to serve the !ooked ones for breakfast for an entire eek and then un!ooked ones the ne.t eek" ?<" #hen t o vegetables are used in the same meal, they should be different" 1 eet potatoes and hite potatoes, although often served together, do not belong in the same meal" $n fa!t, for most seasons of the year, t o vegetables dissimilar in !onsisten!y should be supplied" For instan!e, if spina!h is in!luded in a meal, some !ontrasting vegetable, su!h as !arrots, shell beans, et!", should be served ith it" /eets and !arrots ould not make a good !ombination, nor should !abbage be !ombined ith spina!h, espe!ially if both vegetables are prepared ith a sour dressing" ?=" A bland food or one high in fat, su!h as roast pork, !ertain kinds of fish, et!", is mu!h more palatable if a highly seasoned sau!e or another highly seasoned food or, in fa!t, a food of an entirely different flavor is served ith it" Apple sau!e or baked apples are usually served ith roast pork for this purpose, hile sour sau!es or pi!kles of some des!ription are served ith fish to relieve its blandness" ?>" To se!ure the most su!!essful meals, the main !ourse should be de!ided upon first and the additional dishes, su!h as soup, salad, and dessert, should be the se!ond !onsideration" $n this method of planning meals, they !an be properly balan!ed, for if the main !ourse is heavy, the others !an be made light or some of them omitted altogether, hile if the main !ourse is a light one, heavier dishes may be sele!ted to a!!ompany it" #henever it is possible to do so, the heavy meal of the day should be served at noon and the lighter one in the evening" This plan should al ays be follo ed for !hildren, and it is preferable for adults" 8o ever, having dinner at noon is often very in!onvenient and sometimes impossible, be!ause fre(uently one or more members of the family are at business some distan!e from home and their !oming home at noon for dinner is impra!ti!al" $n su!h an event, the evening meal should be the heavy one, but it should not be made too hearty and overeating should be avoided" At all meals, tea and !offee should be used sparingly" Espe!ially should this rule be follo ed by persons ho are nervous, or high strung, or are troubled ith indigestion and insomnia" At any rate, it is advisable not to drink either of these beverages at night" 9 9 9 9 9

*ET8O%1 OF 1EC2R$-4 3AR$ET6 $- *EAL1 CAR%,F$LE 161TE* OF *E-2 *A7$-4 ??" #ith the general rules for meal planning in mind, the house ife is ell prepared to arrange menus that ill be properly balan!ed, as ell as varied and attra!tive" One means of se!uring variety in menus, and at the same time supplying oneself ith a very !onvenient pie!e of kit!hen e(uipment, !onsists in pla!ing the re!ipes used on small !ards and filing them in a !ard file under the headings to hi!h they belong" For instan!e, a heading should be made for soups, one for potatoes, and so

on" These !ards may then be rotated in order to make up menus" #hen the first !ard of ea!h group has been used, it should be pla!ed at the ba!k of the others in that group0 then ea!h one ill !ome in the order in hi!h it as originally pla!ed in the file" Of !ourse, hen the !ards are not filed alphabeti!ally, it is a little more diffi!ult to find the re!ipes one needs at a parti!ular time, and so if desired other means of using the !ards for menu making may be easily devised ithout !hanging their position" $n addition to serving as a basis for menus, this arrangement takes the pla!e of a !ook book" $n fa!t, it is mu!h more !onvenient, for instead of a book !ontaining re!ipes on the table here the ork is being done, a small !ard, hi!h takes up less spa!e and is mu!h less likely to be in the ay, may be substituted" %$--ER *E-21 ?@" To assist the house ife materially in planning dinners in great variety, Table 3$$, hi!h !ontains suggestions for dinner menus, is given" As ill be noted, it is intended that ea!h dinner shall !onsist of a soup, a meat, potatoes in some form, another vegetable, a salad, and a dessert" $t is not ne!essary, of !ourse, to in!lude all these dishes hen a simpler meal is desired, but a number of suggestions are given in ea!h group so that there may be a good sele!tion" $n order to use this table to advantage and to se!ure a large variety of menus, different !ombinations of the various foods may be made" Then, too, the !ombinations given may be rotated so that fre(uent repetition of the same !ombination ill be avoided" This table therefore has the advantage over meals planned for := or even ;: days, for these must be repeated on!e in ; or < eeks" TA/LE 3$$ 1244E1T$O-1 FOR %$--ER *E-21 1O2P :" Tomato /ouillon ;" Ri!e <" Cream of Corn =" -oodle >" Cream of Pea ?" )ulienne @" Clear /ouillon A" O.tail B" 1plit,Pea Puree :C" Cream of Tomato ::" Celery :;" Cream of Onion :<" /arley /roth :=" Cream of Asparagus :>" 3egetable :?" Corn Cho der *EAT :" Roast /eef ;" Pork Chops <" *a!aroni and Cheese =" /roiled 8amburg >" /aked Fish ?" /roiled 1teak @" 7idney,/ean Loaf A" Roast Pork B" Lamb Chops

:C" ::" :;" :<" :=" :>" :?" :@" :A" :B" ;C"

Roast Chi!ken /aked /eans *eat Loaf Liver and /a!on Roast *utton /roiled 8am 1!alloped 1almon Roast Lamb Lima,/ean Loaf 3eal Tongue Fried Oysters

POTATOE1 :" /oiled Potatoes ith /utter and Parsley ;" 1!alloped Potatoes <" 8ashed,/ro n Potatoes =" /aked Potatoes >" Potato Puff ?" Fren!h Fried Potatoes @" Potato Patties A" Roast Potatoes B" Candied 1 eet Potatoes :C" *ashed Potatoes ::" Creamed Potatoes :;" 1tuffed Potatoes :<" /aked 1 eet Potatoes :=" Potatoes au 4ratin :>" 1auted Potatoes 3E4ETA/LE1 :" 1pina!h ;" 4reen Peas <" /readed Tomatoes =" 1(uash >" Red /eets ?" 1 eet Corn @" /uttered Carrots A" *ashed Turnips B" 1!alloped Eggplant :C" /uttered Cauliflo er ::" 8ot 1la :;" 1!alloped Tomatoes :<" Carrots and Peas :=" /uttered 7ohlrabi :>" /aked Onions :?" 1auted Eggplant :@" 1tuffed Peppers :A" Creamed Turnips :B" /ro ned Parsnips ;C" 1auted Tomatoes ;:" Es!alloped Cabbage ;;" Creamed Onions ;<" 1tring /eans ;=" Asparagus ;>" 1u!!otash 1ALA%1 :" Apple and Celery ;" Lettu!e <" /anana =" Orange and Co!onut

>" Cabbage ?" Tomato @" Peas and Celery A" Apple, %ate, and Orange B" Asparagus :C" Pineapple and -ut ::" 4reen Pepper and Cheese :;" 1tring /ean :<" Fruit :=" Combination :>" Cu!umber :?" #aldorf :@" Cabbage and Celery :A" Pineapple and Cream Cheese :B" 8umpty %umpty %E11ERT1 :" Cho!olate /lan! *ange ;" /ro n /etty <" Raisin Pie =" Cra!kers and Cheese >" Fruit 4elatine ?" Cake and Fruit @" Apri!ot Fluff A" Tapio!a Pudding B" 1teamed Pudding :C" 1hort Cake ::" Prunes in )elly :;" Ri!e Pudding :<" Custard Pie :=" /aked Apples :>" Pea!h Cobbler :?" Cho!olate /read Pudding :@" Pineapple Tapio!a :A" $!e Cream :B" )elly Tarts ;C" 4ingerbread and #hipped Cream ;:" $ndian Pudding, ith Custard 1au!e ;;" Floating $sland ;<" Prune Fluff ;=" -uts and Raisins ?A" $n the appli!ation of Table 3$$, use should be made of the dishes numbered : in the various groups for the first day's menu" This dinner, then, ill !onsist of tomato bouillon, roast beef, boiled potatoes ith butter and parsley, spina!h, apple,and,!elery salad, and !ho!olate blan! mange" $n this ay, the menus should be made by going through the entire list and !ombining the dishes hose numbers !orrespond" 2pon !oming to the last of the soups, hi!h is -o" :?, and attempting to make up a menu, it ill be dis!overed that there are only fifteen varieties of potato dishes" $n order to obtain a menu, the rotation must be begun again, and so -o" : of the potato dishes is used" This menu ould therefore !onsist of !orn !ho der, s!alloped salmon, boiled potatoes ith butter and parsley, sauted eggplant, pea!h,and,!ream,!heese salad, and !ho!olate bread pudding" $n planning menus ith the aid of this table, the house ife may not be able to use a !ertain dish that is suggested be!ause it is out of season, !annot be pro!ured, or resembles too !losely some of the other dishes in the menu" $n su!h an event, she should sele!t another dish to take the pla!e of the one that spoils the !ombination" Like ise, she

should not hesitate to make any !hange that properly balan!ed meals" L2-C8EO- *E-21

ill result in produ!ing

?B" To aid the house ife in the preparation of suitable lun!heons, a large number of lun!heon menus are here given" These menus ill serve to give variety in the preparation of meals if they are rotated properly and !hanges are made every on!e in a hile in making up !ombinations of food for this important and interesting meal" T8E PLA--$-4 OF *EAL1 -o" : Ri!e Cro(uettes /read and /utter Fruit 1alad 4ingerbread and Cream Cheese -o" ; Cream,of,Corn 1oup Egg 1alad #hole,#heat *uffins /aked /ananas Tea -o" < Creamed Chi!ken on Toast 1li!ed Tomatoes Rolls Fruit Cake -o" = 1!alloped Oysters Apple,and,Celery 1alad #afers Tea -o" > Cream,of,Tomato 1oup 8ashed,/ro n Potatoes 4raham /read and /utter /aked Apples Tea -o" ? *a!aroni and Cheese Cabbage 1alad #afers 1ugar Cookies Coffee -o" @

Eggs a la 4oldenrod Ri!e ith Raisins /read and )am Tea -o" A Omelet Toast Prune #hip 3anilla #afers Tea -o" B Consomme Chi!ken 1alad Rolls #arm 4ingerbread and #hipped Cream -o" :C Creamed %ried /eef on Toast Lettu!e 1alad 1te ed Fruit Tea -o" :: 1!alloped Corn /ro n /read and /utter Fruit 1alad Cheese 1tra s Coffee -o" :; Cold 8am Potato 1alad 4raham /read and /utter Cookies Tea -o" :< Oyster 1te #afers Celery Pineapple 1ponge Cake -o" := Cheese 1ouffle /aked Tomato on Toast Ri!e Pudding Tea -o" :> *eat Pie Cranberry )elly

Table Raisins Coffee /REA7FA1T *E-21 @C" #$-TER /REA7FA1T *E-21",,To assist the house ife in planning properly balan!ed breakfast menus for inter, a number of suggestions are here given" These ne!essarily differ from breakfast menus for other seasons be!ause of the differen!e in the food that !an be obtained" They are usually of a more hearty nature and !ontain more heat,produ!ing foods" -o" : Oranges Rolled Oats ith Cream 1oft,Cooked Eggs Toast and /utter Coffee -o" ; 1te ed Prunes Cream of #heat ith Cream /roiled /a!on *uffins and /utter Coffee -o" < /aked Apples 4riddle Cakes ith *aple 1irup 1ausage Patties Coffee -o" = Rolls and /utter Corn Flakes ith 8ot *ilk 4rapefruit Coffee -o" > 3itos ith %ates Fren!h Toast and /utter )elly 8ot Cho!olate -o" ? Apple 1au!e Fried Cornmeal *ush /roiled /a!on Coffee -o" @ Orange )ui!e 1teamed Ri!e Omelet ith 1irup

Cornmeal *uffins and /utter Coffee -o" A California 4rapes 8ominy 4rits #affles and 1irup Coffee -o" B 1li!ed /ananas Pearl /arley Codfish /alls *armalade Toast Coffee -o" :C Popovers Filled ith #arm Apple 1au!e #hite Cornmeal *ush /aked Eggs in Cream Toast Coffee @:" 12**ER /REA7FA1T *E-21",,%uring the summer season, fresh fruits of various kinds !an be obtained, and these are generally used as the first !ourse for breakfast" As the menus here given sho , it is ell to vary the fruit !ourse as mu!h as possible, so that there ill be no danger of tiring the persons to be served" An un!ooked breakfast food is preferable to a !ooked one for summer and so several varieties of these are here suggested" -o" : 1tra berries and Cream 1!rambled Eggs Toast Coffee -o" ; Raspberries Puffed Ri!e /aking,Po der /is!uits and 8oney Coffee -o" < /la!kberries Corn Flakes Creamed Toast Coffee -o" = /lueberries 4rape -uts and Cream )elly

Omelet Toast Coffee -o" > 1li!ed Pea!hes Puffed #heat Clipped Eggs Toast Coffee -o" ? Cantaloupe 7rumbles ith Cream Fren!h Toast and 1irup Coffee *E-21 FOR 1PEC$AL OCCA1$O-1 @;" 1pe!ial o!!asions, su!h as -e 6ear's, Easter, Fourth of )uly, Thanksgiving, Christmas, et!", are usually !elebrated ith a dinner that is some hat out of the ordinary" Then, too, on su!h days as 1t" 3alentine's, 1t" Patri!k's, 8allo e'en, et!", it is often desired to invite friends in for a so!ial time of some kind, hen dainty, appeti&ing refreshments make up a part of the entertainment" To assist the house ife in planning menus for o!!asions of this kind, a number of suggestions are here given" 1uitable de!orations are also mentioned in ea!h instan!e, for mu!h of the attra!tion of a spe!ial dinner or lun!heon depends on the form of de!oration used" $t should not be thought that elaborate, !ostly de!orations are ne!essary, for often the most effe!tive results !an be a!hieved ith some very simple de!oration" Of !ourse, the de!orations should be suitable for the o!!asion to be !elebrated" Favors of various kinds are generally on sale in !onfe!tioners' and stationers' shops, so that, if desired, favors may be pur!hased" 8o ever, the ingenious house ife !an, ith very little trouble, make favors that ill be +ust as attra!tive as those she !an buy and that ill be mu!h less e.pensive" 1he may !opy some she sees in the shops or ork out any original ideas she may have on the most suitable de!orations for the o!!asion" -E# 6EAR'1 %$--ER1 -o" : %ECORAT$O-,,4round Pine Cream,of,Tomato 1oup *ustard Pi!kles Croutons /aked 8am 8ot 1la Candied 1 eet Potatoes 1tring /eans Orange,and,Pineapple 1alad *aple Parfait *a!aroons 1alted -uts

Coffee -o" ; %ECORAT$O-,,Potted )erusalem Cherries Crab,Flake Co!ktail Asparagus /roth Radishes #afers Roast 4oose 8ot /aked Apples Creamed Turnips *ashed Potatoes Peas,and,Celery 1alad 3anilla $!e Cream, Apri!ot 1au!e Table Raisins Coffee

EA1TER %$--ER1 -o" : %ECORAT$O-,,%affodils Clear Tomato 1oup *i.ed Pi!kles Croutons Creamed *ushrooms in Timbale Cases Roast 1pring Chi!ken *int 1au!e Potato Puff Creamed Peas and Carrots 4rapefruit,and,Celery 1alad *ilk 1herbet 1ponge Cake Coffee -o" ; %ECORAT$O-1,,Chinese Lilies and $ris Fruit Co!ktail /ouillon ith #hipped Cream and Pimiento Celery #afers Fri!assee of Chi!ken Ri!ed Potatoes 1!alloped Corn Tomato 1alad /avarian Cream 1alted -uts Coffee 1T" 3ALE-T$-E PART$E1 %$--ER *E-2 %ECORAT$O-1,,Red 8earts and Ribbons, Red Candle 1hades

8eart,1haped Canapes Olives Clam /ouillon Creamed Chi!ken and *ushrooms in Pattie 1hells Potatoes au 4ratin 4rapefruit,and,California,4rape 1alad 3anilla $!e Cream 8eart,1haped Cakes Candies L2-C8EO- *E-2 %ECORAT$O-1,,Red Roses, 8eart,1haped Favors, Cupids Tuna,Fish 1alad 8eart,1haped /ro n /read and *armalade 1and i!hes -ut 1and i!hes $!e Cream in 8eart,1haped Cases 1mall %e!orated Cakes Candies -uts 1T" PATR$C7'1 %A6 PART$E1 %$--ER *E-2 %ECORAT$O-1,,1hamro!ks and 4reen Ribbon Cream,of,Pea 1oup Olives #afers Roast Pork Loin Potatoes ith Parsley 1au!e Tomatoes au 4ratin 4reen,Peppers,and,Cheese 1alad Lemon $!e Cakes Coffee 4reen *ints L2-C8EO- *E-2 %ECORAT$O-1,,#hite -ar!issus, 4reen Carnations, 1hamro!ks Chi!ken 1alad Cheese,and,4reen,Pepper 1and i!hes Pista!hio $!e Cream 1ponge Cake *int Pun!h FO2RT8,OF,)2L6 L2-C8EO-1 -o" : %ECORAT$O-1,,1 eet Peas, 1mall Flags $!ed Tomato /ouillon #afers Cold 1li!ed 8am 1 iss Cheese Creamed Potatoes and Peas 1tra berry,and,Pineapple 1alad Co!onut Cream Pie $!ed Tea -o" ; %ECORAT$O-1,,Cornflo ers and %aisies

$!ed #atermelon ith *int Creamed Chi!ken and *ushrooms on Toast Potato Cro(uettes Corn on the Cob 1li!ed Cu!umbers 3anilla $!e Cream Cho!olate 1au!e Pun!h 8ALLO#E'E- L2-C8EO-1 -o" : %ECORAT$O-1,,Pumpkin )a!k o' Lantern, /la!k,Paper Cats and #it!hes Tongue 1and i!hes 1 iss,Cheese 1and i!hes Cider %oughnuts Pumpkin Pie *olasses Taffy -o" ; %ECORAT$O-1,,Tiny Paper )a!k o' Lanterns Pink /unny /ro n,/read,and,*armalade 1and i!hes -ut Cookies 4ingerbread Candies Cider T8A-714$3$-4 %$--ER1 -o" : %ECORAT$O-1,,/asket of Fruit Oyster Co!ktail Consomme ith Peas Celery #afers Roast Turkey Candied 1 eet Potatoes Asparagus ith %ra n,/utter 1au!e Cranberry Frappe 8ead Lettu!e Thousand,$sland %ressing Pumpkin Pie Fruit Coffee -o" ; %ECORAT$O-1,,/aby Chrysanthemums 4rapefruit Co!ktail

Celery 1oup Olives /read 1ti!ks Roast Chi!ken Cranberry )elly *ashed Potatoes Cottage,Cheese /alls /aked Onions 1tuffed %ates *in!e Pie Coffee C8R$1T*A1 %$--ER1 -o" : %ECORAT$O-1,,1mall Christmas Tree Oyster /roth Oyster Cra!kers 1mall Pi!kles Olives Chi!ken Pie Pi!kled Pea!hes /aked 1 eet Potatoes Creamed Cauliflo er Fruit 1alad Christmas Pudding 1au!e /onbons 1alted -uts Coffee -o" ; %ECORAT$O-1,,Poinsettias and 8olly 4rapefruit ith 4rape )ui!e Cream Chi!ken /ouillon 1tuffed Celery #afers Roast %u!k Currant )elly *ashed Potatoes /aked 1(uash 1pi!ed Pun!h Cabbage,and,4reen,Pepper 1alad Plum Pudding 1au!e *ints Almonds Coffee #E%%$-4 /REA7FA1T1 -o" : %ECORAT$O-1,,1easonal Flo ers

$!ed Fruit Creamed Chi!ken on Toast 1tuffed Potato Asparagus ith /utter 1au!e Rolls *armalade /utter $!e Cake Coffee -o" ; %ECORAT$O-1,,1easonal Flo ers Orange and 4rapefruit )ui!e /roiled 1 eetbreads Creamed Potatoes Lima,/ean 1ouffle 8ot /is!uits 8oney /utter Pineapple Fritters *ilk 1herbet Cake Coffee #E%%$-4 L2-C8EO-1 -o" : %ECORAT$O-1,,1easonal Flo ers Oyster Co!ktail Chi!ken 1oup Radishes Olives /roiled 1(uab /ro ned Potatoes Fresh 1tring /eans Fruit 1alad Fren!h $!e Cream Cake Candies Coffee -o" ; %ECORAT$O-1,,1easonal Flo ers 4rapefruit Co!ktail /ouillon Celery Radishes Chi!ken Cro(uettes Potato Puff 1tuffed Tomatoes /read,and,/utter 1and i!hes 8earts of Lettu!e *ayonnaise

Cho!olate -ut $!e Cream Cake *ints Coffee #E%%$-4 %$--ER1 -o" : %ECORAT$O-1,,1easonal Flo ers Fresh Pineapple Cream,of,Celery 1oup Ripe Olives Radishes /roiled Chi!ken Candied 1 eet Potatoes 4reen Peas in Cream Corn Fritters #hole,#heat Rolls /utter 4rapefruit 1alad $ndividual *olds of $!e Cream Cake *ints Coffee -o" ; %ECORAT$O-1,,1easonal Flo ers Crabflake Co!ktail Consomme )ulienne Celery Olives Radishes Roast 6oung %u!k *ashed Potatoes 4reen Lima /eans Creamed Cauliflo er Rolls /utter #aldorf 1alad 3anilla $!e Cream Cho!olate 1au!e Cake Candies Coffee /$RT8%A6 PART$E1 FOR C8$L%RE/$RT8%A6 %$--ER %ECORAT$O-1,,7e pies ith Large /o s of Ribbon To be 2sed as Favors

Fruit Co!ktail in Orange /asket Creamed 1 eetbreads on Toast *ashed Potatoes Asparagus 1ouffle

Pea!h,and,Cream,Cheese 1alad 3anilla $!e Cream ith *aple 1irup /irthday Cakes Candies -uts /$RT8%A6 L2-C8EO%ECORAT$O-1,,Pink 1 eet Peas, *aiden,8air Fern, Pink Favors Filled Candy Fruit 1alad #afers Pun!h Cho!olate $!e Cream /irthday Cake 1tuffed %ates ith

ith *arshmallo

/$RT8%A6 PART$E1 FOR A%2LT1 /$RT8%A6 %$--ER %ECORAT$O-1,,Pink Roses, Pink Candle 1hades Fruit Co!ktail Cream,of,Pea 1oup Radishes Olives #afers Chi!ken Cro(uettes 1tuffed Potatoes Asparagus Tips Pineapple,and,Cream,Cheese 1alad *eringue 4la!e /irthday Cake Coffee /$RT8%A6 L2-C8EO%ECORAT$O-1,,1easonal Flo ers, Candle 1hades, and Favors to *at!h Lobster Co!ktail Clear 1oup #afers 1tuffed Olives Chi!ken a la 7ing )ulienne Potatoes 1tuffed,Tomato 1alad Cho!olate Parfait /irthday Cake Candies -uts Coffee AFTER-OO- TEA1 -o" :

Ribbon 1and i!hes %ate,and,-ut 1and i!hes Toasted Pound Cake 1alted -uts Tea -o" ; Apri!ot 1and i!hes Cream,Cheese,and,Peanut 1and i!hes *arguerites Candied Orange Peel Tea 12PPER PART$E1 -o" : #elsh Rarebit Tomato 1and i!hes Cho!olate E!lairs Coffee -o" ; Club 1and i!hes /is(ue $!e Cream Cakes Coffee TA/LE 1ER3$CE @<" E11E-T$AL1 OF 4OO% TA/LE 1ER3$CE",,Too mu!h !annot be said of the importan!e of attra!tive table servi!e" The simplest kind of meal served attra!tively never fails to please, hile the most elaborate meal served in an uninviting ay ill not appeal to the appetite" Therefore, a house ife should try never to negle!t the little points that !ount so mu!h in making her meals pleasing and inviting" $t is not at all ne!essary that she have e.pensive dishes and linen, nor, in fa!t, anything out of the ordinary, in order to serve meals in a dainty, attra!tive ay" 1ome points, ho ever, are really essential and should re!eive !onsideration" @=" $n the first pla!e, there should be absolute !leanliness in everything used" To make this possible, the dishes should be properly ashed and dried" The glasses should be polished so that they are not !loudy nor !overed ith lint" The silver should be kept polished brightly" The linen, no matter hat kind, should be ni!ely laundered" Attention given to these matters forms the basis of good table servi!e" Close in hand ith these points !omes a ell,arranged and neatly set table" To this may be added some attra!tive tou!hes in the ay of flo ers or other simple de!oration" These need !ost little or nothing, espe!ially in the spring and summer seasons, for then the fields and oods are filled ith flo ers and foliage that make most artisti! table de!orations" Often, too, one's o n garden offers a ni!e sele!tion of flo ers that may be used for table de!oration if a little time and thought are given to their arrangement" $n the inter, a small fern or

some other gro ing plant

ill ans er"

@?" A breakfast !over for one",, /y a !over is meant the silver and dishes pla!ed on the table for one person" $n a simple meal, this might !onsist of a knife, a fork, spoons, a plate, a glass, a !up and sau!er, and a bread,and,butter plate" 8ere the !over has been arranged on a breakfast tray for servi!e at a bedside" This meal is not in the least unusual, but it is very dainty and pleasing" $t !onsists of stra berries ith the stems left on so that they may be dipped into sugar and eaten, a !ereal, a roll ith butter, a hot dish of some kind, su!h as eggs, and a hot beverage" @@" A lun!heon table ith !overs for si." ,,The first !ourse !onsists of a fruit !o!ktail, hi!h is pla!ed on the table before the persons to be served are seated" The silver re(uired up to the dessert !ourse is also laid beforehand" )ust before the dessert is served, the entire table should be !leared and the silver ne!essary for this !ourse laid at ea!h pla!e" A point to be remembered in the pla!ing of silver is that the various pie!es should al ays be pla!ed on the table in the order in hi!h they are to be used" 8ere the first spoon is for the !o!ktail, hi!h is already on the table, hile the se!ond spoon is for the soup, the ne.t !ourse" The knife, hi!h is the third pie!e of silver, ith the t o forks on the opposite side ill be re(uired for the dinner !ourse, hile the third fork is a fork for the salad !ourse" As ill be noted, doilies have been used in pla!e of a table !loth for this lun!heon" These, hi!h may be as simple or as elaborate as desired, save laundering and, if they are ine.pensive, they are an e!onomy as ell as a !onvenien!e" 1in!e they also make a lun!heon table very attra!tive, they are strongly re!ommended for meals of this kind" The lun!heon napkin, hi!h is smaller than that used for dinner servi!e, should al ays be pla!ed here it is sho n here, that is, at the left of the forks" $f only one beverage is to be served, as is usually the !ase, the glass is pla!ed at the tip of the knife" @A" An e.ample of a !orre!tly set dinner table",, A table !loth, as ill be noted, is used, for a !loth is al ays preferable to doilies for dinner" At this meal, the first !ourse is soup" This, ith anything that is to be eaten ith the soup, su!h as the afers used here, or a relish, should be pla!ed before the guests are seated" The bread,and, butter plate, hi!h is pla!ed +ust at the top of the fork, should also be on the table" /et een ea!h t o persons, it is ell to have a set of salt,and,pepper shakers" 9 9 9 9 9

T8E PLA--$-4 OF *EAL1 ELA*$-AT$O- 52E1T$O-1 F:G #hat kno ledge is ne!essary for the planning of e!onomi!al and ell,balan!ed mealsM F;G %is!uss a systemati! plan for the pur!hasing of foods" F<G Compare the advantages of buying foods at a !ash store and a !redit store" F=G *ention the advantages of keeping an a!!ount of household

e.penditures" F>G Tell ho e!onomy in the pur!hase of foods may be pra!ti!ed"

F?G %is!uss the training of a !hild's appetite" F@G #hy is a variety of food ne!essary in the dietM FAG -ame the fa!tors that influen!e the amount and proportion of food substan!es re(uired for an adult" FBG FaG E.plain the meaning of !alorie as applied to food" FbG #hat is the average number of !alories re(uired by the adultM F:CG #ith the aid of Table 3, find out ho many pounds you are under eight or over eight" Then tell ho you ould pro!eed to a!(uire your !orre!t eight" F::G *ake out menus for breakfast, dinner, and supper for : day for a !hild :; months old" F:;G Plan a dinner menu that !ontains foods suitable for both adults and a !hild = years old, and from it sele!t the foods you ould give the !hild" F:<G #hat does a balan!ed diet in!ludeM F:=G #hat !an be done to balan!e the !ost of foods used in a mealM F:>G 4ive several points of importan!e in sele!ting the dishes for a meal" F:?G *ake out menus for the seventeenth and eighteenth days from Table 3$$" F:@G Plan an original menu and de!orations for a dinner you !an serve for a spe!ial o!!asion" F:AG #hat are the advantages of a ni!ely arranged tableM F:BG 4ive a fe general rules for the !orre!t serving of food and setting of tables" F;CG #hy is the follo ing menu undesirable and suggest to make it more nearly !orre!tM Cream 1oup Potatoes Roast Pork 4reens /read and /utter Pudding 8ard 1au!e 9 9 9 9 9 hat !hanges ould you

$-%EL

A Absinthe, A!!ounts, E(uipment for keeping household, 7eeping of household, *ethods of keeping household, A!ids in !onfe!tions, 2se of, in fruit, Adulteration of !offee, of flavorings, Adults, /irthday parties for, Advertised goods, -ationally, After,dinner !offee, Afternoon tea, teas, Age on !hildren's diet, Effe!t of, on diet, Effe!t of, Al!oholi! beverages, beverages, 8armful effe!ts of, beverages, 7inds of, Alligator pear, or avo!ado, Apple butter, sau!e, Apples, apri!ots, and pea!hes, %ried, Composition and food value of, %rying of, *aple, Por!upine, 1teamed, 1te ed (uin!es and, Apportionment of in!ome, Apri!ot souffle, Apri!ots, %rying of, Food value and !omposition of, pea!hes, and apples, %ried, Artifi!ial flavorings, Asparagus, Canning of, Automati! seal tops, Avo!ado, or alligator pear, / /aked apples, bananas, pea!hes, pears, /alan!ing the diet, /anana fritters, /ananas, /aked, Food value and !omposition of, /eans, Canning of lima and other shelled, Canning of string, %rying of string, Pi!kled, Roasting the !offee, /eer, /eet relish, sugar,

/eets, Canning of, Pi!kled, /erries, *is!ellaneous, -ature and !are of, /erry, or fruit, sugar, /everage, %efinition of, /everages, Al!oholi!, Cereal, Fruit, 8armful effe!ts of al!oholi!, in the diet, $ngredients for fruit, $nstantaneous !ereal, 7inds of al!oholi!, -ature and !lasses of, -ature of stimulating, -on,stimulating, -ourishing, Preparation of fruit, 1timulating, Table sho ing stimulant and tanni! a!id in stimulating, /everages to meals, Relation of, #ater in, /irthday,party menus, /itter !ho!olate, /la!k tea, /la!kberries, Composition and food value of, /la!kberry +am, sponge, /lan!hing and s!alding foods to be !anned, /lend !offee, /lueberries, /lueberry pudding, pudding, Pressed, /ohea tea, /oiled !offee, /oiling fruit +ui!e and sugar in +elly making, the !onfe!tion mi.ture, /onbon !ream, Coating !andies ith, /onbons, /randy, /reakfast !o!oa, lun!heon and dinner servi!e, menus, menus, 1ummer, menus, #edding,, menus, #inter, /ro n,sugar fudge, /russels sprouts, Canning of, /udget, 8ousehold, /utter, Apple, Co!oa, milk, and !ream in !onfe!tions, Pea!h, Pear, Plum, s!ot!h, s!ot!h, *arshmallo s !oated ith, taffy, /utters, Fruit,

/uying, E!onomi!al, C Cabbage, Canning of, Cafe au lait, $!ed, noir, Caffeine, Caffeol, California oranges, Calories, 5uantity of foods in, Candied and dried fruits in !onfe!tions, peel, Candies, Cream, Finishing, *arking and !utting, -ature of !ream, ith bonbon !ream, Coating, ith !ho!olate, Coating, #rapping, Candy, 1erving, Table sho ing tests for, Testing, Cane sugar, Canned food, Flavor of, food, 4eneral appearan!e of, food, Proportion of food to li(uid, food, 1!ore !ard for, food, Te.ture of, foods from spoiling, Preventing, foods, *ethod of sealing, foods, 1!oring, foods, 1poiling of, Preparation of food to be, Canning and drying, Cold,pa!k method of, Commer!ial, %efinition of, E(uipment for, fruit +ui!es for +elly, fruits, %ire!tions for, fruits, Table of sirups for, greens, *easuring devi!es for, method, Fra!tional,sterili&ation, method, Oven, methods, methods for fruits, methods, 1team,pressure, of asparagus, of beets, of /russels sprouts, of !abbage, of !arrots, of !auliflo er, of eggplant, of fish, of fruits, of green !orn, of green peppers, of lima and other shelled beans,

of meat, of okra, of parsnips, of peas, of pumpkin, of root and tuber vegetables, of s(uash, of string beans, of su!!otash, of summer s(uash, of tomatoes, of tomatoes and !orn, of tomatoes for soup, of turnips, of vegetables, Canning, Open,kettle method of, Oven method of, Preparation of fruits and vegetables for, preservatives, Prin!iples of, 1ealing the +ars hen, 1ele!tion of food for, 1irups for, 1team,pressure method of, Tin !ans for, 2tensils for, 2tensils re(uired for open,kettle method of, vegetables, %ire!tions for, 3essels for, ith a pressure !ooker, ith the ater,seal outfit, ith tin !ans, Cans for !anning, Tin, Cantaloupes and muskmelons, 1erving, Caramels, Cho!olate, -ature of, Plain, Caravan tea, Carbohydrate in !onfe!tions, in fruit, Carbonated ater, Card,file system for menu making, Carrot !onserve, Carrots, Canning of, Casaba melons, Cash,and,!arry plan of marketing, Catsup, 4rape, Tomato, Cauliflo er, Canning of, Pi!kled, Cellulose in fruit, Center !ream, Cereal beverages, beverages, $nstantaneous, !offees, Chain stores, Chemi!al or mineral !olorings, Cherries, Composition and food value of,

1our, Cherry,and,pineapple !onserve, fritters, preserve, Che ing taffy, Children and infants, %iet for, Children's birthday parties, *enus for, diet, Effe!t of age on, diet, Effe!t of eight on, Chilli sau!e, China !ongou tea, Cho!olate and !o!oa, and !o!oa in !onfe!tions, and !o!oa, Left,over, and !o!oa, Preparation of, and !o!oa, Produ!tion of, and !o!oa, 1ele!tion of, and !o!oa, 1erving, and !o!oa, 1our!e of, /itter, !aramels, Coating !andies ith, Egg, 8ot, malted milk, or !o!oa, $!ed, sirup, 1 eet, Table sho ing tanni! a!id and stimulant in, Cho !ho , Christmas dinners, Citri! a!id, Citrus fruits, Classifi!ation of fruits, of tea, of vegetables, Climate on diet, Effe!t of, Clingstone pea!hes, Closing and storing +elly, Coarse granulated sugar, po dered sugar, Coating !andies ith bonbon !ream, !andies ith !ho!olate, Co!ktail, Fruit, 4rapefruit, 1ummer, Co!oa and !ho!olate, and !ho!olate in !onfe!tions, and !ho!olate, Left,over, and !ho!olate, Preparation of, and !ho!olate, Produ!tion of, and !ho!olate, 1ele!tion of, and !ho!olate, 1erving, and !ho!olate, 1our!e of, /reakfast, butter, Commer!ial, Creamy, *illing of, nibs, Plain,

or !ho!olate, $!ed, Ri!h, Table sho ing tanni! a!id and stimulant in, Theobroma, Co!onut in !onfe!tions, Coffee, Adulteration of, After,dinner, beans, 4rinding, Coffee beans, Roasting, biggin, /lend, /oiled, Filtered, 8istory and produ!tion of, $!ed, $nstantaneous, )ava, Left,over, *o!ha, Per!olated, per!olators, pot, Preparation of, Rio, Rye, seeds, Obtaining, 1ele!tion of, 1erving, Table sho ing stimulant and tanni! a!id in, 3ienna, Coffees, Cereal, Colander and ire strainer for !anning, Cold,dipping, ,pa!k method of !anning, ,pa!k method, Pro!edure in one,period, ,pa!k method, 2tensils for, Color of +elly, Colorings for !onfe!tions, *ineral, or !hemi!al, 3egetable, Combination drying methods, Combining sugar and li(uid in !onfe!tion making, Commer!ial !anning, !o!oa, Composition and food value of bananas, and food value of bla!k raspberries, and food value of bla!kberries, and food value of !herries, and food value of !ranberries, and food value of !urrants, and food value of dates, and food value of dried apples, and food value of dried apri!ots, and food value of dried figs, and food value of dried prunes, and food value of fresh apples, and food value of fresh apri!ots, and food value of fresh figs, and food value of fresh prunes, and food value of fruits, and food value of grapefruit,

and food value of grapes, Composition and food value of hu!kleberries, and food value of lemons, and food value of muskmelon, and food value of ne!tarines, and food value of oranges, and food value of pea!hes, and food value of pears, and food value of persimmons, and food value of pineapple, and food value of plums, and food value of pomegranates, and food value of raisins, and food value of red raspberries, and food value of rhubarb, and food value of stra berries, and food value of atermelon, of !onfe!tions, of food, of fruits, Confe!tion making, making, Combining sugar and li(uid in, making, Effe!t of eather on, making, E(uipment for, making, Pro!edure in, mi.ture, /oiling, mi.ture, Pouring and !ooling, Confe!tioners', or LLLL, sugar, Confe!tions, Candied and dried fruits in, Carbohydrate in, Cho!olate and !o!oa in, Co!onut in, Composition of, Cooking, %efinition of, Fat in, Food materials in, $ngredients used in, *ilk, !ream, and butter in, *ineral salts in, *is!ellaneous, -ature of, -uts in, Pop,!orn in, Protein in, 2se of a!ids in, 3arieties and preparations of, Congou tea, tea, China, Conservation of foods, Conserve, Carrot, Cherry,and,pineapple, Crab,apple,and,orange, %efinition of, Pineapple,and,apri!ot, Plum, Red,raspberry,and,!urrant, Conserve, stra berry,and,pineapple stra berry,and,rhubarb Containers for +elly

Cooking and storing of dried foods !onfe!tions fruit in +elly,making on fruit, effe!t of Cooling and pouring the !onfe!tion mi.ture Cordials Corn, !anning of green Canning of tomatoes and %rying of sirup Corre!t diet eights for !ertain heights, table sho ing, Cost of foods Covers, +ar tops, or Crab,apple,and,orange !onserve ,apple +elly ,apple relish ,apples, pi!kled Cra!ker +a!k Cranberries Composition and food value of Cranberry +elly sau!e Cream !andies Center milk, and butter in !onfe!tions Opera Creamy !o!oa Cu!umber pi!kles, 1li!ed pi!kles, small Cu!umbers in brine Currant +elly Currants Food value and !omposition of Cutting and marking !andies % %ates Food value and !omposition of 1tuffed %ensity of sirup for !anning %esserts, fruit %evi!es for !anning, measuring for drying %iet, balan!ing the /everages in the Corre!t Effe!t of age on Effe!t of age on !hildren's Effe!t of !limate on Effe!t of se. on Effe!t of eight on Effe!t of eight on !hildren's for infants and !hildren %iet, Fruit in the Pi!kles in the Preserves and +ellies in the %igestibility of fruits %inner, breakfast, and lun!heon servi!e menus

menus, suggestions for %inners, Christmas Easter -e 6ear's Thanksgiving #edding %istilled ater %ivinity %ried and !andied fruits in !onfe!tions apples apri!ots foods, !ooking and storing fruits, varieties of pea!hes %rip pot %rying and !anning devi!es for method, ele!tri!,fan method, stove method, sun methods, !ombination of apples of apri!ots of !orn of food of greens of pea!hes of pears of (uin!es of small fruits of string beans of tuber and root vegetables preparation of foods for vegetables and fruits, dire!tions for E Easter dinners E!onomi!al food buying E!onomies in pur!hasing food E!onomy of food preservation of +elly making and preserving Egg !ho!olate milk shake nog, foamy nog, orange Eggplant and summer s(uash, !anning of, Ele!tri!,fan drying method English breakfast tea E(uipment for !anning for !onfe!tion making for household a!!ounts E(uipment for +elly making, E.hausting in !anning, *eaning of, E.tra fine, or fan!y fine, granulated sugar, E.tra!ting fruit +ui!e in +elly making, E.tra!ts, Flavoring, F Fa!tors influen!ing !ost of foods,

influen!ing foods, Family in!ome for food, Table sho ing proportion of, Fan!y fine, or e.tra fine, granulated sugar, Fat in !onfe!tions, in fruits, Protein and, Feeding s!ale for infants, Fermentation of fruit +ui!es, Figs,0 Composition and food value of dried, Composition and food value of fresh, Pressed, Pulled, 1teamed, 1te ed, Filtered !offee, Fine granulated sugar, Fish and meat, Canning of, Flat sour in !anning, Flavor fruits, of !anned food, of +elly, Flavoring e.tra!ts, oils, Flavorings, Adulteration of, Artifi!ial, -atural, Flavors, 1yntheti!, Florida oranges, Flo ery pekoe tea, Foamy egg nog, Fondant, and related !reams, -ature of, 2n!ooked, Food, Composition of, !ost, Chart of fa!tors in, %rying of, E!onomies in pur!hasing, Fa!tors influen!ing, Fa!tors influen!ing !ost of, for !anning, 1ele!tion of, fruits, $mportan!e of proper amount of, in !alories, 5uantity of, materials in !onfe!tions, Preparation of fruits as, Food preservation, E!onomy of, Prin!iples of drying, 1terile, substan!es to gro th and health, Relation of, 1uitability of, Table sho ing proportion of family in!ome for, to be !anned, Preparation of, value and !omposition of apples, value and !omposition of apri!ots, value and !omposition of bananas, value and !omposition of bla!k raspberries, value and !omposition of bla!kberries, value and !omposition of !herries, value and !omposition of !ranberries, value and !omposition of !urrants,

value and !omposition of dates, value and !omposition of figs, value and !omposition of fruits, value and !omposition of grapefruit, value and !omposition of grapes, value and !omposition of hu!kleberries, value and !omposition of lemons, value and !omposition of muskmelon, value and !omposition of ne!tarines, value and !omposition of oranges, value and !omposition of pea!hes, value and !omposition of pears, value and !omposition of persimmons, value and !omposition of pineapple, value and !omposition of plums, value and !omposition of pomegranates, value and !omposition of prunes, value and !omposition of raisins, value and !omposition of red raspberries, value and !omposition of rhubarb, value and !omposition of stra berries, value and !omposition of atermelon, value of fruits, Foods, Conservation of, Cost of, for drying, Preparation of, from spoiling, Preventing !anned, *ethods for preserving, -e!essity for preserving, Pur!hase of, 5uantity and proportion of, Foods, 1!oring !anned 1poiling of !anned 1toring and serving !anned Formosa tea Fourth,of,)uly lun!heons Fra!tional,sterili&ation method of !anning Freestone pea!hes Fritters, /anana Cherry Fruit, A!ids in and fruit desserts as food, Preparation of beverages beverages, $ngredients for beverages, Preparation of butters Carbohydrate in Cellulose in !o!ktails !ultivation, Advan!e in %efinition of desserts, Fruit and Effe!t of !ooking on for preserving, 1ele!tion of in +ars, Pa!king in +elly making, Cooking in the diet +ui!e and sugar in +elly making, /oiling the +ui!e and sugar in +elly making, Combining the +ui!e for pe!tin in +elly making, Testing the

+ui!e la!king in pe!tin in +elly making 2sing *inerals in ne!tar or berry, sugar Preparing and serving pun!h sugar, or levulose #ater in Fruits and vegetables, %ire!tions for drying and vegetables for !anning, Preparation of Canning methods for Canning vegetables and Citrus Classifi!ation of Composition and food value of Composition of %igestibility of %ire!tions for !anning %ried %rying of small Effe!t of ripeness on Flavor Food Fruits, Food value of 8ard in !onfe!tions, Candied and dried *is!ellaneous !itrus *is!ellaneous tropi!al -ature of -on,tropi!al Protein and fat in 1erving 1oft 1our soft 1pe!ial 1 eet soft Table sho ing !omposition and food value of Tropi!al 3arieties of dried 3arieties of tropi!al 3ery sour soft #ashing Fudge, /ro n,sugar re!ipes T o,layer Fudges and related !andies 4 4eneral appearan!e of !anned food 4in 4inger,ale pun!h 4la!e nuts and fruits 4lass +ars 4lasses, Closing and storing +elly Filling +elly 4love oranges 4lu!ose 4oods, -ationally advertised 4ooseberries

4reen 4ooseberry +am 4raining of sugar in !andy making 4ranulated sugar sugar, Coarse sugar, Fan!y fine, or e.tra fine sugar, Fine sugar, 1tandard 4rape !atsup +elly +ui!e, 2nfermented lemonade marmalade 4rapefruit !o!ktail Composition and food value of or shaddo!k Preparation of 1ele!tion of 1erving 4rapes Food value and !omposition of 4reen !orn, Canning of ,gage +am 4reen gooseberries peppers, Canning of okra and tea ,tomato pi!kle 4reens Canning %rying of 4ro th and health, Relation of food substan!es to 4uavas Red #hite 4unpo der tea 8 8allo e'en lun!heons 8ard fruits ater 8eavy sirup 8oney 8ot !ho!olate 8ousehold a!!ounts, E(uipment for a!!ounts, 7eeping of a!!ounts, *ethods of keeping budget 8u!kleberries Composition and food value of 8ydrometer, or sirup gauge 8yson tea $ $!e,!ream soda $!ed !afe au lait !o!oa or !ho!olate !offee tea $n!ome, Apportionment of

$nfants and !hildren, %iet for Feeding s!ale for $ngredients used in !onfe!tions $nstantaneous !ereal beverages !offee ) )am /la!kberry %efinition of 4ooseberry 4reen,gage Raspberry 1tra berry )apan tea )ar !overs or tops rubbers tops or !overs )ars, 4lass #rapping and labeling )ava !offee )ellies and preserves in the diet preserves, and pi!kles, 3alue of )elly bag )elly, Canning fruit +ui!es for Color of Containers for Crab,apple Cranberry Currant Flavor of glasses, Closing and storing glasses, Filling 4rape making making and preserving, E!onomy of making, Cooking fruit in making, E.tra!ting fruit +ui!e in making, 7ettles for making, -e!essary e(uipment for making, preserving, and pi!kling making, Prin!iples of making, Pro!edure in making, Proportion of sugar in making, 1heeting in making, 2tensils for *ethod of sealing mi.ture, Testing the Pea!h Plum 5uin!e Raspberry re!ipes 1!ore !ard for 1!oring 1olidity of 1tra berry 1ugar !ontent of )ui!e in +elly making, E.tra!ting fruit )ui!es for +elly, Canning fruit

)ulep, *int 7 7et!hup, Tomato 7ettles for +elly making, 7um(uats and lo(uats L Left,over !o!oa and !ho!olate ,over !offee ,over tea Lemonade 4rape Pineapple Lemons Composition and food value of Levulose, or fruit sugar Light sirup Lima and other shelled beans, Canning of Limes Li(uid and sugar in !onfe!tion making Loganberries Long,boiling pro!ess Lo(uats and kum(uats Lun!heon, breakfast, and dinner servi!e menus menus, Fourth,of,)uly menus, 8allo e'en menus, 1uggestions for menus, #edding * *ali! a!id *alted milk, Cho!olate *andarins *angoes, Tamarinds and *aple apples penu!hie sirup and maple sugar *arketing, Cash,and,!arry plan of 1u!!essful *arking and !utting !andies *armalade 4rape Orange Orange,and,pineapple 5uin!e *arshmallo s !oated ith butter s!ot!h *eals, Planning of Relation of beverages to *ean,boiling pro!ess *easuring devi!es for !anning *eat and fish, Canning of *edium sirup *elons Casaba

*enu making and table servi!e making, Card,file system of making, Rules for *enus, /reakfast %inner for adults' birthday parties for afternoon teas for !hildren's birthday parties for Christmas dinners for Easter dinners for Fourth,of,)uly lun!heons for 8allo e'en lun!heons for -e 6ear's dinners for 1aint Patri!k's day parties for 1aint 3alentine's day parties for spe!ial o!!asions for supper parties for edding breakfasts for edding dinners for edding lun!heons *enus, Lun!heon 1ummer breakfast #inter breakfast *ethod of drying foods, 1tove of drying foods, 1un of sealing !anned food of sealing +elly *ethods of !anning of keeping household a!!ounts of making tea of se!uring variety in meals *iddlemen *ilk, !ream, and butter in !onfe!tions shake, Egg shake, Plain *illing of !o!oa *ineral, or !hemi!al, !olorings salts in !onfe!tions ater *inerals in fruit *int +ulep *is!ellaneous berries !itrus fruits !onfe!tions tropi!al fruits *i.ed teas *o!ha !offee *olasses 1orghum taffy *uskmelon, Composition and food value of *uskmelons and !antaloupes 1erving *ustard pi!kles -ationally advertised goods -atural flavorings -ature of !onfe!tions -avel oranges

-e!tar, Fruit Red,raspberry -e!tarines Composition and food value of -e 6ear's dinners -on,stimulating beverages ,tropi!al fruits -ougat -ourishing beverages -ut bars -uts in !onfe!tions 1alted O Okra and green peppers, Canning of One,period !old,pa!k method of !anning Onions, Pi!kled Oolong tea Open,kettle method of !anning ,kettle method of !anning, Pro!edure in ,kettle method of !anning, 2tensils re(uired for Opera !ream Orange,and,pineapple marmalade ,and,rhubarb marmalade egg nog marmalade pekoe tea Orangeade Oranges California Composition and food value of Florida 4love -avel Preparation of Oriental delight Orientals Oven method of !anning P Pa!king fruit or vegetables in +ars Parsnips, Canning of Parties for adults, *enus for birthday for !hildren, *enus for birthday *enus for 1aint Patri!k's day *enus for 1aint 3alentine *enus for supper Pea!h butter +elly pitter preserve Pea!hes apples, and apri!ots, %ried Clingstone Composition and food value of %rying of Freestone 7inds of Pi!kled

1te ed Peanut brittle Pear butter Pears /aked %rying of Food value and !omposition of Pi!kled Peas, Canning of Pe!tin Testing fruit +ui!e for 2sing fruit +ui!e la!king in Pekoe tea tea, Flo ery tea, Orange Penu!hie, *aple Peppers, Canning of okra and green Per!olated !offee Persimmons Composition and food value of Pi!kle, 4reen,tomato Ripe,tomato Pi!kled beans beets !auliflo er !rab apples onions pea!hes pears atermelon rind Pi!kles in the diet +ellies, and preserves, 3alue of *ustard 1li!ed,!u!umber 1mall !u!umber Pi!kling %efinition of Prin!iples of re!ipes Pineapple,and,apri!ot !onserve Food value and !omposition of lemonade Preparation of pudding Pineapples 1ele!ting Plain !aramels !o!oa milk shake Planning of meals Plum butter !onserve +elly preserve Plums Composition and food value of 1te ed Pod and related vegetables Pomegranates Composition and food value of Pomelo grapefruit

Pop,!orn balls !orn, Preparing Por!upine apples Pouring and !ooling the !andy mi.ture Po dered sugar, Coarse sugar, 1tandard sugar, LLLL Preparation of !o!oa and !ho!olate of !offee of !onfe!tions, 3arieties and of food to be !anned of fruit as food Preparation of grapefruit of oranges of pineapple Preparing and serving fruit Preservatives, Canning Preserve, Cherry Pea!h Plum 5uin!e Raspberry 1tra berry Preserved,fruit re!ipes fruits, 3arieties of Preserves and +ellies in the diet +ellies, and pi!kles, 3alue of proper Preserving foods, *ethods for foods, -e!essity for *ethods of Prin!iples of 1ele!tion of fruit for 2tensils for Pressed blueberry pudding figs Pressure !ooker !ooker, Canning ith a Preventing !anned goods from spoiling Prin!iples of !anning of drying food of preserving Pro!edure in !onfe!tion making in one,period !old,pa!k method in open,kettle method of !anning Pro!essing Proportion of family in!ome for food, Table sho ing of food to li(uid in !anned food of foods in balan!ed diet, 5uantity and of sugar in +elly making Protein and fat in fruits in !onfe!tions Prune hip Prunes Composition and food value of 1te ed 1tuffed Pudding, /lueberry Pineapple Pressed blueberry

Pulled figs Pulveri&ed sugars Pumpkin and s(uash, Canning of Pun!h, Fruit 4inger,ale Pur!hase of foods Pur!hasing food, E!onomies in Pure ater, -e!essity for 5 5uality of !anned food 5uantity and proportion of foods of foods in !alories 5uin!e +elly marmalade preserve 5uin!es and apples, 1te ed %rying of R Rainbo delight Raisins Composition and food value of Raspberries /la!k Composition and food value of Red Raspberry,and,!urrant !onserve, Red,, +am +elly ne!tar, Red,, preserve short!ake hip, Red Re!eption afers Red,raspberry,and,!urrant !onserve ,raspberry ne!tar ,raspberry hip Relation of beverages to meals of food substan!es to gro th and health Relish, /eet Crab,apple 1panish Relishes Rhubarb Composition and food value of 1te ed Rio !offee Ripe,tomato pi!kle Rolls, Tutti,frutti Root and tuber vegetables and tuber vegetables, Canning of and tuber vegetables, %rying of Rubbers, )ar Rules for menu making Rum Rye !offee

1 1aint Patri!k's day parties, *enus for 3alentine parties, *enus for 1alted nuts 1amovar 1au!e, Apple Cranberry 1!alding or blan!hing in !anning 1!ore !ard for !anned food !ard for +elly 1!oring !anned foods +elly 1ea foam 1eal tops, Automati! 1ealing +ars hen !anning 1ele!tion of !offee of food for !anning of fruit for preserving of grapefruit 1ervi!e, Essentials of good table 1erving !andy !anned foods, 1toring and !antaloupes !o!oa and !ho!olate !offee fruit, Preparing and grapefruit muskmelons tea 1e. on diet, Effe!t of 1haddo!k, or grapefruit 1heeting in +elly making 1hort,boiling pro!ess 1hort!ake, Raspberry 1tra berry 1irup, Cho!olate Corn %ensity of gauge, or hydrometer 8eavy Light *aple *edium 1irups for !anning for !anning fruits, Table of 1li!ed,!u!umber pi!kles 1mall !u!umber pi!kles fruits, %rying of 1oft drinks drinks, %efinition of fruits fruits, 1our fruits, 1 eet fruits, 3ery sour sugars ater 1olidity of +elly 1orghum molasses 1ou!hong first tea pekoe tea

se!ond tea 1ouffle, Apri!ot 1oup, Canning of tomatoes for 1our !herries soft fruits soft fruits, 3ery 1panish relish 1pe!ial fruits vegetables 1pi!e !up 1poiling of !anned foods 1ponge, /la!kberry 1pores 1(uash and pumpkin, Canning of Canning of eggplant and summer 1tandard granulated sugar po dered sugar 1team,pressure methods of !anning 1teamed apples figs 1teeped tea 1terile food 1terili&er 1te ed figs pea!hes plums prunes (uin!es ith apples rhubarb 1timulant and tanni! a!id in stimulating beverages, Table sho ing 1timulating beverages beverages, %efinitions of beverages, -ature of beverages, Table sho ing stimulant and tanni! a!id in 1tores, Chain 1toring and !ooking dried foods and serving !anned foods +elly glasses, Closing and 1tove,drying method 1trainer for !anning, Colander and ire 1tra berries Composition and food value of 1tra berry,and,pineapple !onserve ,and,rhubarb !onserve desserts, *is!ellaneous huller +am +elly preserve short!ake hip 1tring beans, Canning of beans, %rying of 1tuffed dates prunes 1u!!essful marketing 1u!!otash, Canning of 1ugar and fruit +ui!e in +elly making, /oiling the and fruit +ui!e in +elly making, Combining the and li(uid in !onfe!tion making 1ugar, /eet

Cane Coarse granulated Coarse po dered !ontent of +elly Fan!y fine, or e.tra fine, granulated Fine granulated Fruit, or berry 4raining of 4ranulated in +elly making, Proportion of Levulose, or fruit *aple Pulveri&ed 1oft 1tandard granulated 1tandard po dered LLLL, or !onfe!tioners' LLLL po dered 1uggestions for dinner menus for lun!heon menus 1uitability of food 1ummer breakfast menus !o!ktail s(uash, Canning of eggplant and 1un,drying method 1upper parties, *enus for 1 eet !ho!olate soft fruits 1yntheti! flavors 1ystem of menu making, Card,file T Table of sirups for !anning fruits servi!e servi!e and menu making servi!e, Essentials of good sho ing !omposition and food value of fruits sho ing !orre!t eight for !ertain heights sho ing proportion of family in!ome for food sho ing stimulant and tanni! a!id in stimulating beverages sho ing tests for !andy Tables sho ing effe!t of eight on diet Taffies and similar !andies -ature of Taffy, /utter Che ing *ethod of treating *olasses re!ipes 3anilla Tamarinds and mangoes Tangerines Tanni! a!id in stimulating beverages Table sho ing stimulant and a!id, or tannin Tartari! a!id Tea, Afternoon ball /la!k /ohea

Caravan China !ongou Classifi!ation of Congou English breakfast Flo ery pekoe Formosa 4reen 4unpo der 8istory and produ!tion of 8yson $!ed )apan Left,over *ethods of making *i.ed Oolong Orange pekoe Pekoe Preparation of 1ele!tion of 1erving 1ou!hong first 1ou!hong pekoe 1ou!hong se!ond 1teeped Table sho ing stimulant and tanni! a!id in 3arieties of Teas, Afternoon Testing !andy fruit +ui!e for pe!tin the +elly mi.ture Tests for !andy, Table sho ing Te.ture of !anned food Thanksgiving dinners, *enus for Theine Theobromine Tin !ans, Canning ith !ans for !anning Tomato !atsup ket!hup Tomatoes and !orn, Canning of Canning of for soup, Canning of Tops, )ar !overs or Tropi!al fruits fruits, *is!ellaneous fruits, 3arieties of Tuber and root vegetables, Canning of vegetables, Root and Tubers and root vegetables, %rying of Turnips, Canning of Tutti,frutti rolls T o,layer fudge 2 2n!ooked fondant 2nfermented grape +ui!e 2tensils for !anning for !offee making

for !onfe!tion making for drying for +elly making for preserving for tea making re(uired for !old,pa!k method re(uired for open,kettle method of !anning 3 3alue of +ellies, preserves, and pi!kles 3anilla taffy 3arieties and preparation of !onfe!tions of tea of tropi!al fruits 3ariety in meals, *ethods for se!uring 3egetable !olorings 3egetables and fruits, Canning and fruits, %ire!tions for drying Canning of root and tuber Classifi!ation of %ire!tion for !anning %rying of root and tuber for !anning, Preparation of fruits and Pod and related 3egetables, Root and tuber 1pe!ial 3ery sour soft fruits 3essels for !anning 3ienna !offee 3itamines # #ashing fruits #ater bath in !anning, Preparing +ars for the Carbonated %istilled 8ard in beverages in fruit 7inds of *ineral -e!essity for pure ,seal outfit ,seal outfit, Canning ith a 1oft #atermelon, Composition and food value of rind, Pi!kled #atermelons #edding,breakfast menus ,dinner menus ,lun!heon menus #eight on !hildren's diet, Effe!t of on diet, Effe!t of #hip, Prune Red,raspberry 1tra berry #hisky #ine #inter breakfast menus

#ire strainer, Colander and #rapping and labeling +ars !andies