Volume Five
Volume Five
Volume Five
CONFECTIONS
Nature of Confections
Composition of Confections
Foundation Materials in Confections
Flavorings
Colorings
Acids
Food Materials
Equipment for Confection Making
Cooking the Mixture
Pouring and Cooling the Mixture
Finishing Candies
Taffies and Similar Candies
Caramels
Fudge and Related Candies
Fondant and Related Creams
Miscellaneous Confections
Serving Candy
BEVERAGES
Nature and Classes of Beverages
Water in Beverages
Relation of Beverages to Meals
Alcoholic Beverages
Stimulating Beverages
History and Production of Coffee
Preparation of Coffee
Serving Coffee
History and Production of Tea
Preparation of Tea
Serving Tea
Nature and Selection of Cocoa and Chocolate
Preparation of Cocoa and Chocolate
Serving Cocoa and Chocolate
Cereal Beverages
Ingredients for Fruit Beverages
Preparation of Fruit Beverages
Soft Drinks
Nourishing Beverages
* * * * *
FRUIT AND FRUIT DESSERTS
The fact that fruits are being more extensively used every day is as it
should be, for this food is entitled to an important place in the diet
of all persons. So important is fruit in the diet that it must be looked
on not as one of the things that may be taken or omitted as a person
wishes without making any difference either way, but as a food to
include in one form or another in nearly every meal. The child who is so
young that it cannot take any solid food may have fruit juices included
in its diet to decided advantage; but children who are slightly older
and adults may take the fruits cooked or raw instead of in the form
of juices.
4. Many fruits are eaten raw, while others are cooked either because
they require cooking to make them appetizing or because it is desired
not to use them in their raw state. The cooking of fruits has a variety
of effects on them, being sometimes advantageous and other times
detrimental. The flavor is always changed by the application of heat,
and in some cases the acid that fruit contains becomes stronger. On the
other hand, the fibrous material, or cellulose, of fruits is softened by
cooking and thus becomes more digestible. Then, too, the sugar that is
usually added to fruits in their cooking increases their food value.
Because of these facts, cooked fruits have considerable value and, like
raw fruits, should have an important place in the diet. Those fruits
which are dried and usually eaten raw, such as figs and dates, supply
much nourishment in an easily digestible form.
6. In general, fruits are divided into two classes, namely, food fruits
and flavor fruits. As their names imply, food fruits are valuable as
food, whereas flavor fruits are those distinguished by a
characteristic flavor. It should be remembered that the flavors, as well
as the odors, of fruits, are due chiefly to what is known as their
volatile, or ethereal, oils. Fruits in which these oils are very strong
are often irritating to certain persons and cause distress of some sort
after eating.
* * * * *
NATURE OF FRUITS
* * * * *
COMPOSITION OF FRUITS
12. PROTEIN AND FAT IN FRUITS.--Such small quantities of protein and fat
are contained in fruits that very little attention need be given to
these substances. Exceptions are found in avocados, or alligator pears,
and in ripe olives, both of which are high in fat. Then, too, there is a
small amount of protein in grapes and some other fruits, but it is not
sufficient to merit consideration.
14. In fruits that are not fully matured, or, in other words, green
fruits, the sugar has not developed to so great an extent as it has in
perfectly ripe fruits. Consequently, such fruits are not so high in food
value as they are when they become ripe. As is well known, it is the
sugar of fruits that accounts for their sweet taste, for the sweeter the
fruits, the more sugar and the less acid they contain. The quantity of
this substance varies from 1 per cent. in lemons to 20 per cent. in some
other fresh fruits, such as plums. In dried fruits, the amount of sugar
is much higher, reaching as high as 60 per cent. or even more in such
fruits as figs, dates, and raisins.
The minerals commonly found in fruits are iron, lime, sodium, magnesium,
potash, and phosphorus. These are in solution in the fruit juices to a
very great extent, and when the juices are extracted the minerals
remain in them.
TABLE I
| | | | | |Food Value
Fruit |Water|Protein| Fat |Carbo- |Mineral|per Pound,
| | | |hydrate|Matter |in Calories
------------------+-----+-------+-----+-------+-------+-----------
| | | | | |
Apples, fresh |84.6 | .4 | .5 | 14.2 | .3 | 290
Apples, dried |28.1 | 1.6 | 2.2 | 66.1 | 2.0 | 1,350
Apricots, fresh |85.0 | 1.1 | -- | 13.4 | .5 | 270
Apricots, dried |29.4 | 4.7 | 1.0 | 62.5 | 2.4 | 1,290
Bananas |75.3 | 1.3 | .6 | 22.0 | .8 | 460
Blackberries |86.3 | 1.3 | 1.0 | 10.9 | .5 | 270
Cherries |80.9 | 1.0 | .8 | 16.7 | .6 | 365
Cranberries |88.9 | .4 | .6 | 9.9 | .2 | 215
Currants |85.0 | 1.5 | -- | 12.8 | .7 | 265
Dates |15.4 | 2.1 | 2.8 | 78.4 | 1.3 | 1,615
Figs, fresh |79.1 | 1.5 | -- | 18.8 | .6 | 380
Figs, dried |18.8 | 4.3 | .3 | 74.2 | 2.4 | 1,475
Grapefruit |86.9 | .8 | .2 | 11.6 | .5 | 240
Grapes |77.4 | 1.3 | 1.6 | 19.2 | .5 | 450
Huckleberries |81.9 | .6 | .6 | 16.6 | .3 | 345
Lemons |89.3 | 1.0 | .7 | 8.5 | .5 | 205
Muskmelons |89.5 | .6 | -- | 9.3 | .6 | 185
Nectarines |82.9 | .6 | -- | 15.9 | .6 | 305
Oranges |86.9 | .8 | .2 | 11.6 | .5 | 240
Peaches |89.4 | .7 | .1 | 9.4 | .4 | 190
Pears |84.4 | .6 | .5 | 14.1 | .4 | 295
Persimmons |66.1 | .8 | .7 | 31.5 | .9 | 630
Pineapple |89.3 | .4 | .3 | 9.7 | .3 | 200
Plums |78.4 | 1.0 | -- | 20.1 | .5 | 395
Pomegranates |76.8 | 1.5 | 1.6 | 19.5 | .6 | 460
Prunes, fresh |79.6 | .9 | -- | 18.9 | .6 | 370
Prunes, dried |22.3 | 2.1 | -- | 73.3 | 2.3 | 1,400
Raisins |14.6 | 2.6 | 3.3 | 76.1 | 3.4 | 1,605
Raspberries, red |85.8 | 1.0 | -- | 12.6 | .6 | 255
Raspberries, black|84.1 | 1.7 | 1.0 | 12.6 | .6 | 310
Rhubarb |94.4 | .6 | .7 | 3.6 | .7 | 105
Strawberries |90.4 | 1.0 | .6 | 7.4 | .6 | 180
Watermelon |92.4 | .4 | .2 | 6.7 | .3 | 140
------------------+-----+-------+-----+-------+-------+-----------
18. The juice of fruits that contain very little sugar and a large
quantity of acid, such as the lemon, may be used for the seasoning of
food in much the same way that vinegar is used. It may also be diluted
with other liquids and used for a beverage. Then, again, various kinds
of fruit juices are subjected to a process of fermentation and, through
the production of another acid, are made into vinegar and wines. When
apples are treated in this way, the fermentation produces acetic acid
and, in addition, a certain amount of alcohol. It is on this principle
that the making of wines depends.
23. As has been explained, sugar is the food material from which the
nutritive value of fruits is obtained. With the exception of a few
predigested foods, manufactured in such a way that they can be digested
easily, this sugar is probably the most easily digested form of food
that can be obtained. This substance, being held in solution in the
fruit juices, which are encased in a cellulose covering, depends to some
extent for its digestion on the hardness of the cellulose. When this
covering is old and hard or green and tough, as the case may be, it is
difficult for the digestive juices to break through and attack the sugar
contained inside. As this difficulty is not encountered when fruit is
fresh and ripe, its freshness and ripeness become important factors in
digestibility. Cooking is also an important factor because it softens
the cellulose, but there are certain other changes made by cooking that
must be taken into consideration as well.
25. Another change that usually takes place when fruit is cooked is in
its flavor. This change is due either to an increase in the acid
contained in the fruit or to a decrease in the amount of sugar. Some
authorities believe that cooking increases the amount of acid, while
others hold the view that, when fruit is cooked without removing the
skins and seeds, the acid contained in the seeds and skins and not
noticeable when the fruit is fresh, is released during the cooking. Such
is undoubtedly the case with plums. The change that is brought about in
the sugar by the cooking of fruits consists in changing the cane sugar
into levulose and dextrose, which are not so sweet. This change accounts
for the fact that some cooked fruits are less sweet than others, in
spite of the fact that the acid does not seem to be increased.
* * * * *
* * * * *
BERRIES
30. BERRIES are among the most perishable fruits and begin to come into
market early in the summer season. In most localities, the berry season
begins with strawberries and ends with blackberries. Because the
numerous varieties are somewhat juicy and soft and therefore extremely
perishable, they will not stand shipping and storage for long periods of
time. The quality of berries depends much on the nature of the season,
as well as on the locality in which the berries are grown. If there is a
good supply of rain, the berries will be very moist, containing a large
amount of pulp in proportion to seeds and skins; but if the season is
very dry, the berries are likely to be less moist and consequently less
palatable. A general use of berries, and to almost every one the most
important, is the making of jams, jellies, and preserves.
BLACKBERRIES
BLACKBERRY SPONGE
(Sufficient to Serve Six)
1 qt. blackberries
3/4 c. sugar
1 c. water
4 pieces plain loaf or sponge cake
Whipped cream
Heat half of the berries with the sugar and the water until they are
mushy. Then force the whole through a sieve. Cut the cake into cubes and
put them into a bowl. Pour the juice and the blackberry pulp on the
cake. Press the mixture down with a spoon until it is quite solid and
set in the refrigerator or some other cold place to cool. Turn out of
the bowl on a large plate, garnish with the remaining berries, heap with
the whipped cream, and serve.
BLUEBERRIES
33. BLUEBERRIES, which are not cultivated, but grow in the wild state,
are a many-seeded berry, blue or bluish-black in color. Huckleberries,
although belonging to a different class, are commonly regarded as
blueberries by many persons. Berries of this kind occur in many
varieties. Some grow on low bushes close to the ground, others are found
on taller bushes, and still others grow on very tall bushes. Again, some
grow in dry ground in a mountainous region, others grow in a level,
sandy soil, and other varieties succeed better on swampy soil. Berries
of this class are not so perishable as most other berries, but in many
localities they cannot be purchased at all, for, as a rule, they are
used only in the immediate vicinity in which they grow.
Blueberries have small seeds and coarse, tough skins. They contain very
little acid, but are excellent for pies and sauce. However, they will
make jelly very well if there are a few partly ripe berries among them,
and their flavor is improved if some fruit containing acid is added to
them. To prepare them for use, whether they are to be served raw or
cooked, look them over carefully in order that all green or spoiled ones
are removed and then wash them well in cold water.
1 qt. blueberries
1 c. water
1/2 c. sugar
8 slices bread
Whipped cream
Put the blueberries, water, and sugar into a saucepan and boil for a
few minutes. Put four of the slices of bread, which should be cut about
1/2 inch thick, in the bottom of a square pan. Pour one-half of the
blueberries and the juice over the bread, and put the four remaining
slices of bread on top of the berries. Pour the rest of the blueberries
and juice over the bread. Place another square pan over the top and
weight it down so as to press the pudding. Then set the pudding in the
refrigerator until it is cool. Cut into squares, remove from the pan,
and serve with sweetened whipped cream.
BLUEBERRY PUDDING
(Sufficient to Serve Six)
Baking-powder-biscuit dough
1 qt. blueberries
1/2 c. sugar
CRANBERRIES
36. CRANBERRIES grow wild in many localities, but most persons who use
them buy them in the market as a cultivated fruit. Their season begins
in the fall and lasts until early spring, and during this time they can
usually be obtained in the market. They contain considerable acid and
consequently require a great deal of sugar to make them sufficiently
sweet to be palatable. They are more often served as an accompaniment to
a dinner course, especially with turkey or other poultry, than eaten as
a sauce. At times they are used in the making of muffins, pudding, and
various kinds of pastry.
One of the advantages of cranberries is that they keep very well in the
raw state. However, before they are cooked, they should be looked over
carefully, freed of any stems, foreign material, and spoiled berries,
and then washed thoroughly in cold water.
CRANBERRY SAUCE
(Sufficient to Serve Six)
1-1/2 c. water
2 c. sugar
4 c. cranberries
Add the water to the cranberries and place over the fire to cook in a
closely covered kettle. As soon as the skins of the berries have
cracked, add the sugar. Cook slowly for a few minutes or until the sugar
is completely dissolved. Remove from the fire and cool before serving.
CRANBERRY JELLY
(Sufficient to Serve Six)
2 c. water
1 qt. cranberries
2 c. sugar
Pour the water over the cranberries and cook them for 10 or 15 minutes.
Then mash them through a sieve or a colander with a wooden potato
masher. Add the sugar to the mashed cranberries. Return to the heat and
cook for 5 to 8 minutes longer. Turn into a mold and cool.
RASPBERRIES
39. RASPBERRIES come in two general varieties, which are commonly known
as red and black. There are many species of each kind, and all of
them are much favored, as they are delicious fruit. As a raw fruit,
raspberries have their most satisfactory use, but they may be made into
several excellent desserts and they are also much used for canning and
preserving. They are a perishable fruit and so do not keep well. Because
of their softness, they have to be washed very carefully to prevent
them from breaking or becoming mushy.
RED-RASPBERRY WHIP
(Sufficient to Serve Six)
1 qt. raspberries
1 c. powdered sugar
2 egg whites
Put the raspberries, sugar, and egg whites into a bowl. Mash the berries
before starting to whip. Beat the mixture with an egg whip until it is
reduced to a pulpy mass and is stiff and fluffy. Pile lightly into a
bowl, chill, and serve with ladyfingers or sponge cake.
1 qt. raspberries
1 c. sugar
Biscuit or plain-cake dough
Mash or chop the berries, as preferred, and add the sugar to them. Bake
the biscuit or plain-cake dough in a single, thick layer, and when it
has been removed from the pan split it into halves with a sharp knife.
Spread half the berries between the two pieces of biscuit or cake and
the remaining half on top. Cut into pieces of the desired size and serve
with plain or whipped cream.
STRAWBERRIES
42. STRAWBERRIES are perhaps more popular than any other kind of berry.
They are reddish in color, have a somewhat acid flavor, and range in
size from 1/2 inch to 2 inches in diameter. Strawberries are much used
for jams and preserves; they may also be used for making a delicious
jelly, but as they lack pectin this ingredient must be supplied. These
berries are eaten fresh to a great extent, but are also much used for
pastry making and for various kinds of dessert; in fact, there is
practically no limit to the number of recipes that may be given for
strawberries. Before they are used in any way, they should be washed
thoroughly in cold water and then their hulls should be removed.
STRAWBERRY SHORTCAKE
(Sufficient to Serve Six)
1 qt. strawberries
1 c. sugar
Biscuit or plain cake dough
Mash or chop the berries, add the sugar to them, and let them stand
until the sugar has dissolved. Bake the biscuit or plain-cake dough in a
single thick layer or, if desired, bake it in individual cakes, cutting
the biscuit dough with a cookie cutter and putting the cake mixture in
muffin pans. Remove from the pan, cut in two with a sharp knife, and
spread half of the berries over the lower piece. Set the upper piece on
the berries. In the case of the large cake, sprinkle powdered sugar over
the top and then on this arrange a number of the largest and finest of
the berries, as Fig. 1 shows, as a garniture. Cut in pieces of the
desired size and serve with or without either plain or whipped cream. In
preparing the individual cakes, spread a spoonful or two of the crushed
berries over the top, as Fig. 2 shows, and serve with whipped cream.
MISCELLANEOUS BERRIES
46. CURRANTS come in three varieties--red, white, and black. They are
not often eaten fresh, but are generally utilized for making jellies,
jams, and preserves, or for pastry and pies. When they are to be used
for jelly, it is not necessary to pick them from the stems, as they may
be washed and cooked on their stems. Some varieties of currants are
dried and these are used extensively in the making of cakes, cookies,
etc. The usefulness of this fruit as a food is not so great as many
others. No recipes are given for it because of its little use in the
fresh form.
* * * * *
NON-TROPICAL FRUITS
49. Besides the berries that have just been described, there are a large
number of fruits that are grown in temperate climates and are therefore
regarded as NON-TROPICAL FRUITS. Extensive use is made of these fruits
in the regions in which they are grown or in places that are within easy
shipping distances of the source of supply. All of them have a
protective covering, or skin, and consequently keep for long periods of
time if they are not too ripe when picked. Those which contain the
highest percentage of water are the most perishable.
APPLES
Apples of all kinds may be prepared in a large variety of ways. They are
much used for sauce, pie, and numerous desserts, as well as for jelly
and, with various fruit mixtures, for jams and preserves. The juice of
apples, which upon being extracted is known as cider, is used in a
number of ways, but its most important use is in the manufacture
of vinegar.
APPLE SAUCE
(Sufficient to Serve Six)
10 medium-sized apples
1/2 c. water
1 c. sugar
Wash the apples, cut them in quarters, remove the cores, and, if
desired, peel them. Put them into a saucepan, add the water, and allow
them to cook until they are very soft. If the apples are inclined to be
dry, a little more water may be necessary. When done, force them through
a colander or a sieve, add the sugar to the pulp, and return to the
stove. Cook until the sugar is completely dissolved and, if necessary,
until the apple sauce is slightly thickened, stirring frequently to
prevent scorching. Remove from the heat, and season with lemon peel cut
fine, cinnamon, or nutmeg.
If there are apples in supply that do not cook well for apple sauce,
they may be peeled, quartered, and cored, and cooked with the sugar and
water. Then, instead of being forced through a sieve, they should be
allowed to remain in pieces in the sirup.
PORCUPINE APPLES
(Sufficient to Serve Six)
6 large apples
1 c. sugar
1 c. water
2 doz. almonds
Currant jelly
Wash, core, and pare the apples. Make a sirup by bringing the sugar and
water to the boiling point. Put the apples into the sirup, cook on one
side for several minutes, and then turn and cook on the other side. Do
not allow the apples to cook completely in the sirup, but when they are
still hard remove them and continue to boil the sirup down. Set the
apples in a shallow pan, stick the almonds, which should be blanched,
into them so that they will project like porcupine quills, sprinkle them
with sugar, and bake in the oven until they are soft and the almonds
slightly brown. Remove from the oven, fill the center of each with
currant jelly, pour the juice over them, and serve.
BAKED APPLES
(Sufficient to Serve Six)
Wash and core the apples, place them in a baking dish, and fill the
centers with the brown sugar mixed with the cinnamon. Put a small piece
of butter on top of each apple, pour the water in the bottom of the pan,
set in the oven, and bake until the apples are soft. Baste frequently
with the juice that collects in the bottom of the pan. Serve hot or
cold, as desired.
MAPLE APPLES
(Sufficient to Serve Six)
6 medium-sized apples
1 c. maple sirup
Wash, peel, and core the apples. Bring the maple sirup to the boiling
point in a saucepan. Drop the apples into the hot sirup, cook first on
one side, and then turn and cook on the other. As soon as they become
soft, remove from the sirup, pour the sirup over them, and serve.
APRICOTS
56. APRICOTS, in appearance, are a cross between peaches and plums. They
are grown extensively in the western part of the United States, but they
can be grown in any climate where peaches and plums are raised. As they
contain considerable acid, they require a large quantity of sugar when
they are cooked with their skins and seeds. They are used most
frequently for canning, but they make excellent marmalades and jams.
They are also dried in large quantities and, in this form, make
delicious desserts.
APRICOT SOUFFLE
(Sufficient to Serve Six)
2 Tb. butter
4 Tb. flour
1/3 c. sugar
Pinch of salt
1 c. scalded milk
3 eggs
1/2 tsp. vanilla
1 can apricots
Melt the butter, add the flour, sugar, and salt, and stir in the hot
milk. Bring this mixture to the boiling point. Separate the yolks and
whites of the eggs. Beat the yolks until they are thick and
lemon-colored, and then pour the hot mixture over them, stirring
constantly to prevent the eggs from curding. Beat the whites until they
are stiff, fold them into the mixture, and add the vanilla. Place the
apricots without juice in a layer on the bottom of the buttered baking
dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot
oven, when it should be baked through and slightly brown on top and
should appear as in Fig. 3. Remove from the oven and serve with the
sirup from the apricots. Whipped cream may also be added if desired.
CHERRIES
58. CHERRIES come in numerous varieties, some of which are sweet and
others sour. The method of using them in cookery depends largely on the
kind of cherry that is to be used. Any of the varieties may be canned
with varying quantities of sugar and then used for sauce. They also make
excellent preserves, especially the sour varieties. However, they do not
contain pectin in sufficient quantity for jelly, so that when cherry
jelly is desired, other fruit or material containing pectin must be used
with the cherries. When purchased in the market, cherries usually have
their stems on. They should be washed before the stems are removed. The
seeds may be taken out by hand or by means of cherry seeders made
especially for this purpose.
CHERRY FRITTERS
(Sufficient to Serve Six)
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 Tb. sugar
1/2 c. milk
1 egg
2 Tb. butter
1/2 c. cherries cut into halves
Mix and sift the dry ingredients, add the milk and egg, and beat all
together well. Add the melted butter and fold in the cherries. Drop by
spoonfuls into hot fat and fry until brown. Remove from the fat,
sprinkle with powdered sugar, and serve.
GRAPES
60. GRAPES are a fruit extensively cultivated both for eating and for
the making of wines and raisins. Although found in many varieties, they
naturally divide themselves into two general classes: those which retain
their skins, such as the Malaga, Tokay, Muscat, Cornichon, Emperor,
etc., and those which slip out of their skins easily, such as the
Concord, Niagara, Delaware, Catawba, etc.
Grapes are much used as a fresh fruit. When they are to be used in this
way, the bunches should be put into a colander and washed thoroughly by
running cold water over them. Then all the imperfect ones should be
removed and the grapes kept cool until they are to be served. Clean
grape leaves make an attractive garnish for the individual plates or the
serving dish on which the grapes are placed. Grapes are also used
extensively for making jelly and grape juice, a beverage that is
well liked.
61. It will be found that through proper care grapes can be kept a long
time in the fall after they are removed from the vines, provided perfect
bunches are obtained and they are picked before they have become too
ripe. To preserve such grapes, dip the ends of the stems into melted
sealing wax in order to prevent the evaporation of moisture through the
stems. Then, in a cool, dry place, lay the bunches out on racks in a
single layer, taking care not to crush nor bruise them.
62. UNFERMENTED GRAPE JUICE WITH WATER.--Grape juice may be made either
with or without water. That in which water is used in the making usually
requires no diluting when it is served as a beverage. Concord grapes are
perhaps used more commonly for the making of grape juice than any other
variety, but other kinds, particularly Catawbas and Niagaras, may be
used as well.
12 qt. grapes
2 qt. water
4 lb. sugar
Wash the grapes and remove them from the stems. Put them with the water
into a preserving kettle, and heat gradually until the skins of the
grapes burst. Dip off as much juice as possible, and put it into a jelly
bag. Continue to heat and dip off the juice in this way until the pulp
is comparatively dry. Then add a little more water to the pulp and put
it in the bag to drip. When all the juice has dripped through the bag,
pour it back into the preserving kettle, add the sugar, and bring to the
boiling point. Stir frequently, so that the sugar will be well
dissolved. Pour into jars or bottles, seal, and sterilize by cooking for
about 5 minutes in hot water that nearly covers the bottles. Any large
receptacle that will hold sufficient water may be used as a sterilizer.
63. UNFERMENTED GRAPE JUICE WITHOUT WATER.--When grape juice is made
without water, it is both thick and rich. Consequently, it should
usually be diluted with water when it is served as a beverage.
12 qt. grapes
3 lb. sugar
Wash the grapes, remove them from the stems, and put them into a
preserving kettle. Heat very slowly and mash with a spoon, so that
enough juice will be pressed out and thus prevent the grapes from
scorching. Remove the juice as it forms and put it into a jelly bag.
When all of it has been taken from the grapes and strained through the
jelly bag, strain the pulp and put all the juice into a preserving
kettle, add the sugar, and bring to the boiling point. Pour into bottles
or jars, seal, and sterilize in a water bath for about 5 minutes.
PEACHES
64. PEACHES may be divided into two general classes: those having a
yellow skin and those having a white skin. In each of these classes are
found both clingstone and freestone peaches; that is, peaches whose
pulp adheres tightly to the seed, or stone, and those in which the pulp
can be separated easily from the stone. When peaches are purchased for
canning or for any use in which it is necessary to remove the seeds,
freestones should be selected. Clingstones may be used when the stones
are allowed to remain in the fruit, as in pickled peaches, and for jams,
preserves, or butters, in which small pieces may be used or the entire
peach mashed. Whether to select yellow or white peaches, however, is
merely a matter of taste, as some persons prefer one kind and some
the other.
65. Peaches are not satisfactory for jelly making, because they do not
contain pectin. However, the juice of peaches makes a very good sirup if
it is sweetened and cooked until it is thick. Such sirup is really just
as delicious as maple sirup with griddle cakes. Peaches are used to a
large extent for canning and are also made into preserves, jams, and
butters. In addition, they are much used without cooking, for they are
favored by most persons. When they are to be served whole, they should
be washed and then wiped with a damp cloth to remove the fuzz. The skins
may be removed by blanching the peaches in boiling water or peeling them
with a sharp knife. If they are then sliced or cut in any desirable way
and served with cream and sugar, they make a delicious dessert.
Peel the peaches, cut into halves, and remove the seeds. Put the sugar
and water over the fire to cook in a saucepan and bring to a rapid boil.
Add the peaches and cook until they may be easily pierced with a fork.
PEARS
68. PEARS, like apples, come in summer and winter varieties. The summer
varieties must be utilized during the summer and early fall or must be
canned at this time to preserve them for future use. Winter pears,
however, may be stored, for they keep like apples. A number of the small
varieties of pears are much used for pickling. Pears are most valuable
when they are canned and used for sauce. They cannot be used for jelly,
because they do not contain sufficient acid nor pectin. The juice from
canned pears, because of its mild flavor, is often found to be valuable
in the feeding of invalids or persons who have gastric troubles. It is
usually advisable to pick pears before they are entirely ripe, for then
they may be kept for a considerable length of time and will
ripen slowly.
69. BAKED PEARS.--Although pears are rather mild in flavor, they are
delicious when baked if lemon is added. Wash thoroughly pears that are
to be baked, cut them into halves, and remove the cores. Place them in a
shallow pan, fill the holes in the center with sugar, dot with butter,
and place a thin slice of lemon over each piece. Pour a few spoonfuls of
water into the pan, set in the oven, and bake until the pears can be
easily pierced with a fork. Remove from the oven and serve hot or cold.
PLUMS
70. PLUMS are among the very strong acid fruits. Some varieties of them
seem to be more tart after they are cooked than before, but, as already
explained, this condition is due to the fact that the acid contained in
the skin and around the seeds is liberated during the cooking. This
fruit, of which there are numerous varieties, is generally used for
canning, preserving, etc. It does not make jelly successfully in all
cases unless some material containing pectin is added. Very firm plums
may have the skins removed by blanching if it seems advisable to
take them off.
STEWED PLUMS
(Sufficient to Serve Eight)
Wash the plums and prick each one two or three times with a fork. Bring
the sugar and water to the boiling point and, when rapidly boiling, add
the plums. Cook until they are tender, remove from the fire, cool,
and serve.
QUINCES
72. QUINCES are one of the non-perishable fruits. They mature late in
the fall and may be kept during the winter in much the same way as
apples. While quinces are not used so extensively as most other fruits,
there are many uses to which they may be put and much can be done with a
small quantity. For instance, various kinds of preserves and marmalades
may be made entirely of quinces or of a combination of quinces and some
other fruit. They also make excellent jelly. As their flavor is very
strong, a small quantity of quince pulp used with apples or some other
fruit will give the typical flavor of quinces. When combined with sweet
apples, they make a very delicious sauce.
The skin of quinces is covered with a thick fuzz, which can be removed
by wiping the fruit with a damp cloth. A point that should be remembered
about quinces is that they are extremely hard and require long cooking
to make them tender and palatable.
Wash, peel, core, and quarter the fruit. Add the sugar to the water and
place over the fire until it conies to a rapid boil. Then add the
quinces and cook until they are partly softened. Add the sweet apples
and continue the cooking until both are tender. Remove from the fire,
cool, and serve.
RHUBARB
STEWED RHUBARB
(Sufficient to Serve Six)
2 c. sugar
1/2 c. water
1 qt. cut rhubarb
Mix the sugar and water in a saucepan and bring to the boiling point.
Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb
to the sirup and cook until it is tender enough to be pierced with a
fork. If desired, a flavoring of lemon peel may be added. Turn into a
dish, allow to cool, and serve.
If the other method is preferred, cook the rhubarb with the water until
it is soft and then add the sugar.
* * * * *
CITRUS FRUITS
CHARACTERISTICS
76. Fruits that contain citric acid are grouped together and are known
as CITRUS FRUITS. All of these are similar in structure, although they
differ in size.
77. The majority of citrus fruits contain a fair amount of sugar and a
great deal of water; consequently, they are very juicy and refreshing. A
few of them, however, such as lemons and limes, contain very little
sugar and considerable acid and are therefore extremely sour. In the use
of such varieties, sugar must be added to make them palatable.
The greatest use made of citrus fruits is that of serving them raw.
However, they are also used in the making of marmalades, conserves, and
such confections as candied fruits. Then, too, the juice of a number of
them, such as lemons, oranges, and limes, makes very refreshing
beverages, so these varieties are much used for this purpose.
GRAPEFRUIT
Grapefruit has a typical flavor and a slightly bitter taste and contains
neither a great deal of sugar nor a large amount of acid. Because of its
refreshing, somewhat acid pulp and juice, it is highly prized as a fruit
to be eaten at breakfast or as an appetizer for a fruit cocktail. It is
also much used in the making of fruit salads.
[Illustration: FIG. 6]
82. In 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 requires a little more time and care than the previous one, but the
result justifies the effort. After cutting the grapefruit into halves, remove the seeds
with a sharp knife. Then, with the same knife, cut the grapefruit from the skin all the
way around the edge, also, cut down each side of the skin between the sections, so
as to separate the pulp from the skin. With the pulp loosened, insert a pair of
scissors along the outside edge and make a slanting cut toward the core.
Then cut the core loose from the outside skin. Repeat this operation for each section.
If the cutting has been properly done, the core and skin enclosing the sections may
be lifted out of the grapefruit and will then be in the form of a many-pointed star. As
only the pulp remains in the outside skin, the grapefruit can be eaten without
difficulty.
84. LEMONS are a citrus fruit raised in tropical regions. They are
shipped to other climates in cases that hold from 180 to 540, depending
on the size of the lemons, 300 to the case being a medium and commonly
used size. Their quality is judged like that of grapefruit; that is, by
their weight, the texture of their skin, and their general color
and shape.
Lemons contain very little sugar, but they are characterized by a large
amount of acid. Because of this fact, their juice is used to season
foods in much the same way as vinegar is used. In fact, their chief
uses are in making desserts and in seasoning such foods as custards,
pudding sauces, etc. However, their juice is also much used in the
making of beverages, such as lemonade and fruit punch.
ORANGES
85. ORANGES belong to the group of citrus fruits, but they differ from
both lemons and grapefruit in that they contain more sugar and less
acid. Two kinds of oranges supply the demands for this fruit, Florida
and California oranges. Florida oranges have a skin more the color of
lemons and grapefruit and contain seeds, but they are considered to be
the finest both as to flavor and quality. California oranges, which
have a bright-yellow or orange skin, are seedless and are known as
navel oranges. As soon as the Florida season ends, the California
season begins; consequently, the market season for this fruit is a
lengthy one. The russet of oranges is caused by the bite of an insect on
the skin. To be shipped, oranges are packed in cases that will contain
from 48 to 400 to the case.
86. PREPARATION OF ORANGES.--To prepare them in the way shown at the left, cut
the orange into two parts, cutting half way between the stem and blossom ends, and
loosen the pulp in each half in the manner explained in Art. 81 for the preparation of
grapefruit. Then the pulp may be eaten from the orange with a spoon.
89. KUMQUATS are an acid fruit resembling oranges in color but being
about the size and shape of small plums. They are used principally for
the making of marmalades and jams, and in this use both the skin and the
pulp are included.
90. LIMES look like small lemons. They are very sour and do not contain
sugar in any quantity. They are valued chiefly for their juice, which is
utilized in the making of drinks, confections, etc.
91. MANDARINS and TANGERINES are really varieties of oranges and are
used in much the same way. They have a very sweet flavor. Their skin
does not cling so closely as the skin of oranges. For this reason they
are known as glove oranges and are very easily peeled.
* * * * *
TROPICAL FRUITS
VARIETIES
92. Besides the citrus fruits, which may also be regarded as tropical
fruits because they grow in tropical regions, there are a number of
other fruits that may be conveniently grouped under the heading Tropical
Fruits. The best known of these are bananas and pineapples, but numerous
others, such as avocados, guavas, nectarines, pomegranates, tamarinds,
and mangoes, are also raised in the tropical countries and should be
included in this class. The majority of these fruits stand shipment
well, but if they are to be shipped to far distant places they must be
picked before they become too ripe and must be packed well. As bananas
and pineapples are used more extensively than the other tropical fruits,
they are discussed here in greater detail; however, enough information
is given about the others to enable the housewife to become familiar
with them.
BANANAS
93. BANANAS are a tropical fruit that have become very popular with the
people in the North. As they are usually picked and shipped green and
then ripened by a process of heating when they are ready to be put on
the market, it is possible to obtain them in a very good condition. It
should be remembered, however, that they are not ripe enough to eat
until all the green color has left the skin. The stem of the bunch may
be green, but the bananas themselves should be perfectly yellow. Black
spots, which are sometimes found on the skins, indicate overripeness or
bruises. When the spots come from overripeness, however, they do not
injure the quality of the fruit, unless there are a great many of them;
in fact, many persons consider that bananas are better when the skins
are black than at any other time.
94. Just under the skin of the banana is some pithy material that clings
to the outside of the fruit and that has a pungent, disagreeable taste.
This objectionable taste may be done away with by scraping the surface
of the banana slightly after the skin is removed.
95. Bananas are eaten raw more often than in any other way, but many
persons find cooked bananas very agreeable. Then, too, it is sometimes
claimed that cooked bananas are more digestible than raw ones because of
the starch that bananas contain. However, this argument may be
discounted, for a well-ripened banana contains such a small quantity of
starch that no consideration need be given to it.
96. BAKED BANANAS.--If bananas are to be cooked, they can be made very
appetizing by baking them with a sirup made of vinegar, sugar, and
butter. When prepared in this way, they should be cut in two
lengthwise, and then baked in a shallow pan.
BAKED BANANAS
(Sufficient to Serve Six)
6 bananas
2 Tb. butter
1/3 c. sugar
3 Tb. vinegar
Remove the skins from the bananas, scrape the surface as in Fig. 14, and
cut them in half lengthwise. Arrange the halves in a shallow pan. Melt
the butter and mix it with the sugar and the vinegar. Pour a spoonful of
the mixture over each banana and then set the pan in the oven. Bake in a
slow oven for about 20 minutes, basting frequently with the remainder of
the sirup during the baking. Remove from the oven and serve hot.
BANANA FRITTERS
(Sufficient to Serve Six)
4 bananas
1 Tb. lemon juice
1/2 c. flour
2 Tb. sugar
1/4 tsp. salt
1/3 c. milk
1 egg
1 Tb. butter, melted
Powdered sugar
Remove the skins from the bananas, scrape them, and cut them once
lengthwise and once crosswise. Sprinkle the pieces with the lemon juice.
Make a batter by mixing and sifting the flour, sugar, and salt. Stir in
the milk gradually, and add the yolk of the beaten egg and the melted
butter. Lastly, fold in the beaten egg white. Sprinkle the bananas with
powdered sugar, dip them into the batter, and fry in deep fat until
brown. Sprinkle again with powdered sugar and serve.
PINEAPPLES
98. Pineapples are grown in the southern part of the United States, on
the islands off the southeastern coast, and in Hawaii. They vary in size
according to the age of the plants. It requires from 18 to 20 months for
the fruit to develop, and the plants yield only four or five crops. Much
of this fruit is canned where it is grown, but as it is covered with a
heavy skin it will tolerate shipping long distances very well. It is
shipped to the market in cases that contain from 24 to 48 pineapples to
the case. Usually, for a few weeks during the summer, the price of fresh
pineapples is reasonable enough to warrant canning them.
99. The food value of pineapples is slightly lower than that of oranges
and apples. However, 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. It is said that the
combination of pineapple and lemon will flavor a greater amount of food
than any other fruit combined. Another characteristic of pineapples is
that they contain a ferment that acts upon protein material and
therefore is sometimes thought to aid considerably in the digestion of
food. The probabilities are that this ferment really produces very
little action in the stomach, but its effect upon protein material can
readily be observed by attempting to use raw pineapple in the making of
a gelatine dessert. If the pineapple is put in raw, the gelatine will
not solidify; but if the pineapple is heated sufficiently to kill this
ferment, it has no effect whatsoever upon the gelatine.
PINEAPPLE PUDDING
(Sufficient to Serve Six)
Scald the milk by heating it over the fire in a double boiler. Mix the
corn starch, sugar, and salt, and dissolve in the cold milk. Add to the
scalded milk in the double boiler and cook for about 15 or 20 minutes.
Remove from the fire and add the grated pineapple from which all juice
has been drained. Then fold in the whites of the eggs beaten stiff. Pour
into molds previously dipped in cold water, allow to cool, and serve
with cream.
Mangoes vary greatly in size, shape, flavor, and color. Some varieties
are large, fleshy, and luscious, while others are small and stringy and
have a peculiar flavor.
MELONS
110. If melons suitable for the table are desired, they should be
selected with care. To be just at the right stage, the blossom end of
the melon should be a trifle soft when pressed with the fingers. If it
is very soft, the melon is perhaps too ripe; but if it does not give
with pressure, the melon is too green.
FRUIT COCKTAILS
GRAPEFRUIT COCKTAIL
(Sufficient to Serve Six)
2 grapefruits
2 oranges
1 c. diced pineapple, fresh or canned
Powdered sugar
Remove the pulp from the grapefruits and oranges in the manner
previously explained. However, if the grapefruit shells are to be used
for serving the cocktail, the grapefruit should be cut in half and the
pulp then taken out of the skin with a sharp knife. With the sections of
pulp removed, cut each one into several pieces. Add the diced pineapple
to the other fruits, mix together well and set on ice until thoroughly
chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful
or two of orange juice over each serving, sprinkle with powdered sugar,
garnish with a cherry, and serve ice cold.
SUMMER COCKTAIL
(Sufficient to Serve Six)
FRUIT COCKTAIL
(Sufficient to Serve Six)
2 bananas
1 c. canned pineapple
2 oranges
1 doz. maraschino cherries
Lemon juice
Powdered sugar
Peel the bananas and dice them. Dice the pineapple. Remove the pulp from
the oranges in the manner previously explained, and cut each section
into several pieces. Mix these three fruits. Cut the cherries in half
and add to the mixture. Set on ice until thoroughly chilled. To serve,
put into cocktail glasses as shown in the illustration, and add to each
glass 1 tablespoonful of maraschino juice from the cherries and 1
teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.
* * * * *
DRIED FRUITS
119. The fruits that have been discussed up to this point are fresh
fruits; that is, they are placed on the markets, and consequently can be
obtained, in their fresh state. However, there are a number of fruits
that are dried before they are put on the market, and as they can be
obtained during all seasons they may be used when fresh fruits are out
of season or as a substitute for canned fruits when the household supply
is low. The chief varieties of dried fruits are dates, figs, prunes,
which are dried plums, and raisins, which are dried grapes. Apples,
apricots, and peaches are also dried in large quantities and are much
used in place of these fruits when they cannot be obtained in their
fresh form. Discussions of the different varieties of dried fruits are
here given, together with recipes showing how some of them may be used.
DATES
120. DATES, which are the fruit of the date palm, are not only very
nutritious but well liked by most persons. They are oblong in shape and
have a single hard seed that is grooved on one side. As dates contain
very little water 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 because of their slightly laxative effect. When
added to other food, such as cakes, hot breads, etc., they provide a
great deal of nutriment.
121. The finest dates on the market come from Turkey and the Eastern
countries. They are prepared for sale at the places where they grow,
being put up in packages that weigh from 1/2 to 1 pound, as well as in
large boxes from which they can be sold in bulk. It is very important
that all dates, whether bought in packages or in bulk, be thoroughly
washed before they are eaten. While those contained in packages do not
collect dirt after they are packed, they are contaminated to a certain
extent by the hands of the persons who pack them. To be most
satisfactory, dates should first be washed in hot water and then have
cold water run over them. If they are to be stuffed, they should be
thoroughly dried between towels or placed in a single layer on pans to
allow the water to evaporate. While the washing of dates undoubtedly
causes the loss of a small amount of food material, it is, nevertheless,
a wise procedure.
122. Dates can be put to many valuable uses in the diet. They are much
used in cakes, muffins, and hot breads and in fillings for cakes and
cookies. Several kinds of delicious pastry, as well as salads and
sandwiches, are also made with dates. Their use as a confection is
probably the most important one, as they are very appetizing when
stuffed with nuts, candy, and such foods.
FIGS
124. Dried figs are found on the market both as pressed and pulled figs.
Pressed figs are those which are pressed tightly together when they
are packed and are so crushed down in at least one place that they are
more or less sugary from the juice of the fig. Pulled figs are those
which are dried without being pressed and are suitable for such purposes
as stewing and steaming.
125. STEWED FIGS.--If pulled figs can be secured, they may be stewed to
be served as a sauce. When prepared in this way, they will be found to
make a highly nutritious and delightful breakfast fruit or
winter dessert.
STEWED FIGS
(Sufficient to Serve Six)
2 c. pulled figs
3 c. water
Wash the figs and remove the stems. Put them into a preserving kettle
with the water and allow them to come slowly to the boiling point.
Simmer gently over the fire until the figs become soft. If they are
desired very sweet, sugar may be added before they are removed from the
heat and the juice then cooked until it is as thick as is desirable.
Serve cold.
126. STEAMED FIGS.--When figs are steamed until they are soft and then
served with plain or whipped cream, they make a delightful dessert. To
prepare them in this way, wash the desired number and remove the stems.
Place them in a steamer over boiling water and steam them until they are
soft. Remove from the stove, allow them to cool, and serve with cream.
PRUNES
127. PRUNES are the dried fruit of any one of several varieties of plum
trees and are raised mostly in Southern Europe and California. In their
fresh state, they are purple in color, but they become darker during
their drying. They are priced and purchased according to size, being
graded with a certain number to the pound, just as lemons and oranges
are graded with a certain number to the case. In food value they are
about equal to dates and figs. They contain very little acid, but are
characterized by a large quantity of easily digested sugar. They also
have a laxative quality that makes them valuable in the diet.
STEWED PRUNES
(Sufficient to Serve Six)
1 lb. prunes
1 c. sugar
Look the prunes over carefully, wash them thoroughly in hot water, and
soak them in warm water for about 6 hours. Place them on the stove in
the same water in which they were soaked and which should well cover
them. Cook slowly until they can be easily pierced with a fork or until
the seeds separate from the pulp upon being crushed. Add the sugar,
continue to cook until it is completely dissolved, and then remove from
the stove and cool. If desired, more sweetening may be used or a few
slices of lemon or a small amount of lemon peel may be added to give an
agreeable flavor.
129. STUFFED PRUNES.--After prunes have been stewed, they may have the
seeds removed and then be filled with peanut butter. Stuffed in this way
and served with whipped cream or merely the prune juice, they make an excellent
dessert.
Select prunes of good size and stew them according to the directions
just given, but remove them from the fire before they have become very
soft. Cool and then cut a slit in each one and remove the seed. Fill the
cavity with peanut butter and press together again. Serve with some of
the prune juice or with whipped cream.
130. PRUNE WHIP.--A very dainty prune dessert can be made from stewed
prunes by reducing the prunes to a pulp and then adding the whites of
eggs. Directions for this dessert follow:
PRUNE WHIP
(Sufficient to Serve Six)
1 c. prune pulp
1/4 c. powdered sugar
2 egg whites
Whipped cream
Make the prune pulp by removing the seeds from stewed prunes and forcing
the prunes through a sieve or a ricer. Mix the powdered sugar with the
pulp. Beat the whites of the eggs until they are stiff and then
carefully fold them into the prune pulp. Chill and serve with
whipped cream.
RAISINS
131. RAISINS are the dried fruit of various kinds of grapes that contain
considerable sugar and are cured in the sun or in an oven. They come
principally from the Mediterranean region and from California. They have
an extensive use in cookery, both as a confection and an ingredient in
cakes, puddings, and pastry. In food value, raisins are very high and
contain sugar in the form of glucose; however, their skins are coarse
cellulose and for this reason are likely to be injurious to children if
taken in too large quantities. They are also valuable as a laxative and
in adding variety to the diet if they are well cooked before they
are served.
Like other dried fruits, raisins should be washed thoroughly before they
are used. They may then be soaked in warm water and stewed in exactly
the same way as prunes. Sugar may or may not be added, as desired.
Sultana raisins, which are the seedless variety, are especially
desirable for stewing, although they may be used for any of the other
purposes for which raisins are used.
132. Apples, apricots, and peaches are fruits that are used extensively
in their dried form. They enable the housewife to supply her family with
fruit during seasons when it is impossible to obtain fresh fruit. They
may also be used to take the place of canned fruit, especially when the
supply is low or has been exhausted. Besides their use as a sauce, they
may be used for pies and various desserts.
133. These fruits, which may all be used in just the same way, should be
soaked before stewing and should be stewed according to the directions
for the preparation and cooking of prunes. Then sufficient sugar to make
them sweet should be added. If they are desired for sauce, they may be
used without any further preparation. However, they may be substituted
for fresh fruit in recipes that call for any of them or for prunes. For
instance, dried apricots, after being stewed, may be passed through a
sieve to make a puree and may then be used to make apricot whip or
souffle according to the directions given for other similar desserts.
The flavor of apricots is very strong and a small amount of the pulp
will flavor a large quantity of ice cream, sherbet, or water ice.
* * * * *
EXAMINATION QUESTIONS
(1) To what are the flavors and odors of fruits chiefly due?
(2) What food substances are found in only very small amounts in fruits?
(3) Mention the kinds of carbohydrate to which the food value of fruits
is chiefly due.
(18) (a) Give a test for the ripeness of pineapples. (b) Describe
the most convenient method of preparing pineapples.
(19) Discuss the use of fruit cocktails.
* * * * *
* * * * *
3. Both canning in the home and commercial canning have had many
drawbacks, chief among which was spoiling. It was believed that the
spoiling of canned foods was due to the presence of air in the jars or
cans, and it is only within the last 50 years that the true cause of
spoiling, namely, the presence of bacteria, has been understood. Since
that time methods of canning that are much more successful have been
originated, and the present methods are the result of the study of
bacteria and their functions in nature. It is now definitely known that
on this knowledge depends the success of the various canning methods.
Many ready-to-serve dishes may be made up when the ingredients are the
most plentiful and canned to keep them for the time when they are
difficult or impossible to obtain otherwise. Such foods are very
convenient in any emergency. Often, too, when something is being cooked
for the table, an extra supply may be made with no greater use of fuel
and very little extra labor, and if the excess is canned it will save
labor and fuel for another day. In the same way, left-over foods from
the table may be preserved by reheating and canning them. Many foods and
combinations of foods may be made ready for pies and desserts and then
canned, it being often possible to use fruits that are inferior in
appearance for such purposes.
Meat and fish also may be canned, and many times it is advisable to do
this, especially in the case of varieties that cannot be preserved to
advantage by such methods as salting, pickling, or curing.
In the same way, if the housewife will watch the markets closely and
make good use of materials at hand, she may provide canned foods at
comparatively little cost. Of course, the woman who has a garden of her
own has a decided advantage over the one who must depend on the market
for foods to can. The woman with access to a garden may can foods as
soon as they have been gathered, and for this reason she runs less risk
of losing them after they have been canned. Nevertheless, as has been
pointed out, it is really the duty of every housewife to preserve food
in the home for the use of her family.
* * * * *
CANNING
PRINCIPLES OF CANNING
10. WHY CANNED FOODS SPOIL.--Canned foods spoil because of the action of
micro-organisms that cause fermentation, putrefaction, and molding. The
reasons for the spoiling of food are thoroughly discussed in Essentials
of Cookery, Part 2, and in that discussion canning is mentioned as one
of the means of preserving food or preventing it from spoiling. However,
when canning does not prove effective, it is because undesirable
bacteria are present in the food. Either they have not been destroyed by
the canning process or they have been allowed to enter before the jar
was closed, and have then developed to such an extent as to cause the
food to spoil. Odors, flavors, and gases result from the putrefaction,
fermentation, or molding caused by these bacteria, and these make the
foods offensive or harmful, or perhaps both.
11. PREVENTING CANNED FOODS FROM SPOILING.--From what has just been
said, it will be seen that the success of canning depends entirely on
destroying harmful micro-organisms that are present in the food and
preventing those present in the air from entering the jars in which the
food is placed.
Some foods are more difficult to keep than others, because bacteria act
on them more readily and the foods themselves contain nothing that
prevents their growth. Among such foods are meat, fish, peas, corn,
beans, and meat soups. On the other hand, some foods contain acids that
prevent the growth of bacteria, and these keep easily. Among these are
rhubarb, cranberries, and green gooseberries. However, foods that keep
easily are few, and in most cases extreme care in the process of canning
must be exercised.
13. Other things besides the application of heat assist in the keeping
of canned food, as, for example, the acids of the fruits and vegetables
themselves, as has been mentioned. The use of sugar also assists; the
greater the quantity of sugar in solution the easier it will be to keep
the food. This is proved in the case of jams and jellies, which will
keep without being sealed tight or put into jars immediately after
cooking. Salt helps to keep vegetables that are canned, and, in making
butters, conserves, and pickles, the spices and vinegars used help to
protect the foods from bacterial action. However, none of these things
are essential to the keeping of any sterile food, by which is meant
food in which all bacteria or sources of bacteria have been rendered
inactive by the application of sufficient heat.
15. The equipment required for canning depends on two things: the
quantity of food to be canned at one time and, since there are several
canning methods in use, the canning method that is to be employed.
Various kinds of elaborate equipment have been devised to make the work
of canning easy as well as effective. However, it is possible to do
excellent work with simple equipment, and if the matter of expense must
be considered there should be no hesitation about choosing the simplest
and least expensive and doing the work in the best possible way with it.
It is important also that utensils already included in the household
equipment be improvised to meet the needs of the canning season as far
as possible.
16. Whatever the canning method that is to be followed may be, there are
a number of utensils and containers that go to make up the general
equipment that is required. Familiarity with such an equipment is
extremely necessary for correct results in canning, and for this reason
the general equipment is discussed here in detail. The special equipment
needed for each of the canning methods, however, is not taken up until
the method is considered. In giving this general equipment, mention is
made of some utensils that are convenient but not absolutely necessary.
Any unnecessary, but convenient, part of a canning equipment should
therefore be chosen with a view to its labor-saving qualities and its
expense. A device that will make the keeping of canned foods more
certain and prevent loss may be a valuable purchase; still, that which
makes for greater convenience, but not absolute saving, need not be
considered a necessity.
17. VESSELS FOR CANNING.--The pots, kettles, and pans in ordinary use in
the kitchen for cooking purposes are usually satisfactory for the
canning of foods. Those made of tin or iron, however, are not so good as
enameled ones or those made of other metals, such as aluminum.
Especially is this true of utensils used for the canning of acid fruits
or vegetables, because, if such food remains in contact with tin or iron
for more than a few minutes, the acid will corrode the surface
sufficiently to give the food a bad or metallic taste. In addition, such
utensils often give the food a dark color. If enameled kettles are used
for the cooking of foods that are to be canned, it is important that the
surface be perfectly smooth and unbroken. Otherwise, it will be
difficult to prevent burning; besides, chips of the enamel are liable to
get into the food. Kettles for the cooking of fruits with sirup should
be flat and have a broad surface. Fruit is not so likely to crush in
such kettles as in kettles that are deep and have a small surface.
18. KNIVES, SPOONS AND OTHER SMALL UTENSILS.--Many of the small utensils
in a kitchen equipment are practically indispensable for canning
purposes. Thus, for paring fruits and vegetables and cutting out cores,
blossoms, and stem ends or any defective spots, nothing is more
satisfactory than a sharp paring knife with a good point. For paring
acid fruits, though, a plated knife is not so likely to cause
discoloring as a common steel knife. There are, however, other useful
implements for special work, such as the strawberry huller, for removing the stems
of strawberries, and the peach pitter, for removing the stones from clingstone
peaches. For placing the food to be canned into jars, both forks and large spoons are
necessities. A large spoon with holes or slits in the bowl is convenient for picking
fruits and vegetables out of a kettle when no liquid is desired, as well as for
skimming a kettle of fruit. For packing foods into jars, a long-handled spoon with a
small bowl is convenient. Still another useful small utensil is a short, wide funnel that
may be inserted into the mouth of a jar and thus permit the food to be dipped or
poured into it without being spilled.
Scales are often convenient, too. For measuring dry materials, they are
always more accurate than measures. Many canning proportions and recipes
call for the measurement of the ingredients by weight rather than by
measure. When this is the case and a pair of scales is not convenient,
it is almost impossible to be certain that the proportions are correct.
For instance, if a recipe calls for a pound of sugar and an equal amount
of fruit, a measuring cup will in no way indicate the correct quantity.
In purchasing glass jars, only what are known as first quality should
be selected. Cheap jars are likely to be seconds and will not prove so
satisfactory. Glass jars may be purchased in sizes that hold from 1/2
pint to 2 quarts. If possible, food should be canned in the size of jar
that best suits the number of persons to be served.
If the family consists of two, pint jars will hold even more than may be
used at one time, while if the family is large the contents of a quart
jar may not be sufficient.
22. Numerous types of glass jars are to be had. Some of them are more
convenient than others and may be made air-tight more easily. These two
features are the most important to consider in making a selection. Jars
that close with difficulty, especially if the tops screw on, are not
likely to keep food successfully because the bacteria in the air will
have a chance to enter and thus cause the food to spoil.
Glass jars used for canning foods have improved with canning methods.
The old-style jars had a groove into which the cover fit, and melted
sealing wax or rosin was poured into the space surrounding the cover.
Later came the screw-top jar shown in Fig. 3. This type of jar has been
extensively used with excellent results. Both the mouth of this jar and
the jar top, which is made of metal, usually zinc, lined with glass or
porcelain, have threads that match, and the jar is sealed by placing the
jar rubber over the top, or ridge, of the jar and then screwing the jar
top firmly in place. Such jars, however, are more difficult to make
air-tight than some of the newer types. It is provided with a glass cover that fits on
the ridge of the jar and a metal clasp that serves to hold the cover in place and to
make the jar air-tight after a rubber is placed in position. Another convenient and
simple type of glass jar, known as the automatic seal top, has a metal cover with a
rubber attached.
23. JAR TOPS AND COVERS.--While the tops, or covers, for glass jars are
made of both metal and glass, as has been stated, the glass tops meet
with most favor. Of course, they are breakable, but they are even more
durable than metal tops, which are usually rendered less effective by
the bending they undergo when they are removed from the jar. Covers made
of zinc are being rapidly abandoned, and it has been proved that the
fewer the grooves and the simpler the cover, the more carefully and
successfully can it be cleaned. For safety, glass tops that have become
chipped or nicked on the edges that fit the jar should be replaced by
perfect ones. The covers for automatic-seal jars must be pierced before
they can be removed, and this necessitates a new supply for each
canning. If there is any question about the first-class condition of jar
covers, whether of metal or glass, tops that are perfect should
be provided.
24. JAR RUBBERS.--Jar rubbers are required with jar tops to seal jars
air-tight. Before they are used, they should be tested in the manner
shown in Fig. 5. Good jar rubbers will return to their original shape
after being stretched. Such rubbers should be rather soft and elastic,
and they should fit the jars perfectly and lie down flat when adjusted.
A new supply of rubbers should be purchased each canning season, because
rubber deteriorates as it grows old. Rubbers of good quality will stand
boiling for 5 hours without being affected, but when they have become
stiff and hard from age it is sometimes impossible to make jars
air-tight. Occasionally, two old rubbers that are comparatively soft may
be used in place of a new one, and sometimes old rubbers are dipped in
paraffin and then used. However, if there is any difficulty in sealing
jars properly with rubbers so treated, they should be discarded and good
ones used.
25. TIN CANS.--For household canning, tin cans are not so convenient as
glass jars, but in spite of this they are coming into extensive use. The
kind that may be used without any special equipment has a tin lid that
fits into a groove and is fastened in place with rosin or sealing wax.
Some cans, however, require that the lids be soldered in place. While
soldering requires special equipment, this method of making the cans
air-tight is the best, and it is employed where considerable canning is
done, as by canning clubs or commercial canners.
In the purchase of tin cans, the size of the opening should receive
consideration. If large fruits and vegetables, such as peaches, pears,
and tomatoes, are to be canned, the opening must be a large one;
whereas, if peas, beans, corn, and other small vegetables or fruits are
to be canned, cans having a smaller opening may be chosen. When acid
fruits or vegetables are to be canned, use should be made of cans that
are coated with shellac, as this covering on the inside of the cans
prevents any action of the acid on the tin.
* * * * *
CANNING METHODS
GENERAL DISCUSSION
26. The methods employed for the canning of foods include the
open-kettle method, the cold-pack method, the steam-pressure
method, and the oven method. Of these, the open-kettle method is
perhaps the oldest household method of canning, and it is still used by
many housewives. The other methods, which are newer, seem troublesome to
the housewife who is familiar with the open-kettle method, yet it will
only be fair to give the new methods a trial before deciding which to
use. The one-period cold-pack method has much to recommend it. Foods
canned in this way undergo less change in form and flavor than those
canned by the open-kettle method; besides, there is less danger of
spoiling. In fact, many foods, such as vegetables and meats, that cannot
be canned satisfactorily by the open-kettle method will keep perfectly
if they are carefully preserved by the one-period cold-pack method. The
steam-pressure method requires the use of special equipment, as is
explained later. While it is a very acceptable canning method, it is not
accessible in many homes. The oven method is liked by many housewives,
but it offers almost the same chance for contamination as does the
open-kettle method.
OPEN-KETTLE METHOD
30. The danger of not securing good results with the open-kettle method
lies in the possibility of contaminating the contents before the jar is
closed and sealed. In addition to having the jars, rubbers, and covers
sterile, therefore, all spoons and other utensils used to handle the
cooked food must be sterile. Likewise, the jars must be filled to the
top and the covers put on and made as firm and tight as possible at
once, so that as few bacteria as possible will enter. If screw-top cans
are used, the tops should not be twisted or turned after cooling, as
this may affect the sealing. If jars leak upon being turned upside down,
the contents must be removed and reheated and the jar must be fitted
with another cover. Then both jar and cover must be sterilized and the
contents returned and sealed immediately.
COLD-PACK METHOD
31. The COLD-PACK METHOD of canning differs from the open-kettle method
in that the food to be canned is not cooked in a kettle before placing
it in the jars and sealing them. In this method, the food to be canned
is prepared by washing, peeling, scraping, hulling, stemming, seeding,
or cutting, depending on the kind. Then it is scalded or blanched
and plunged into cold water quickly and taken out immediately, the
latter operation being called cold-dipping. After this it is placed
into hot jars, covered with boiling liquid--boiling water and salt for
vegetables, meats, fish, or soups, and boiling sirup for fruits. Then
the filled jars are covered loosely and placed in a water bath and
processed; that is, cooked and sterilized. When food that is being
canned is subjected to processing only once, the method is referred to
as the one-period cold-pack method; but when the food in the jars has
not been blanched and cold-dipped and is processed, allowed to stand 24
hours and then processed again, and this operation repeated, it is
called the fractional-sterilization method. The equipment required for
the cold-pack canning method and the procedure in performing the work
are taken up in detail, so that every point concerning the work may be
thoroughly understood.
Blanching is done to reduce the bulk of such foods as spinach and other
greens, to render them partly sterilized, and to improve their flavor.
It consists in dipping the food into boiling water or suspending it over
live steam and allowing it to remain there for a longer period of time
than is necessary for scalding. To blanch food, place it in a wire
basket, a sieve, or a piece of clean cheesecloth and lower it into
boiling water or suspend it above the water in a closely covered vessel.
Allow it to remain there long enough to accomplish the purpose intended.
When a jar is filled, pour into it whatever liquid is to be used. As has been stated,
hot sirup is added for fruits and boiling water and salt for vegetables. However, when
fruit is to be canned without sugar, only water is added. With tomatoes and some
greens, no liquid need be used, because they contain a sufficient amount in
themselves.
38. PREPARATION FOR THE WATER BATH.--As the jars are filled, they must
be prepared for the water bath. Therefore, proceed to place the rubber
and cover on the jar. Adjust the rubber so that it will be flat in place. Then put the
cover, or lid, on but do not tighten it. The cover must be loose enough to allow
steam to escape during the boiling in the water bath and thus prevent the jar from
bursting. If the cover screws on do not screw it down tight; merely turn it lightly
until it stops without pressure being put upon it. If glass covers that fasten in place
with the aid of a clamp are to be used simply push the wire over the cover and allow
the clamp at the side to remain up. Jars of food so prepared are ready for
processing.
When the jars are in place, put the tight-fitting cover on the
sterilizer and allow the water to boil and thus cook and sterilize the
food in the jars. The length of time for boiling varies with the kind of
food and is given later with the directions for canning different foods.
The boiling time should be counted from the instant the water in the
sterilizer begins to bubble violently. A good plan to follow, provided
an alarm clock is at hand, it to set it at this time, so that it will go
off when the jars are to be removed from the sterilizer.
40. SEALING THE JARS.--After processing the food in this manner, the
jars must be completely sealed. Therefore, after the boiling has
continued for the required length of time, remove the jars from the
water with the aid of the jar lifter or the tray and seal them at once
by clamping or screwing the covers, or lids, in place, as in Fig. 16.
Sometimes, the food inside the jars shrinks so much in this process that
the jars are not full when they are ready to be sealed. Such shrinkage is usually the
result of insufficient blanching, or poor packing or both. However, it will not prevent
the food from keeping perfectly. Therefore, the covers of such jars of food must not
be removed and the jars refilled; rather, seal the jars tight immediately, just as if
the food entirely filled them. If, in sealing jars removed from the water bath, it is
found that a rubber has worked loose, shove it back carefully with the point of a
clean knife, but do not remove the cover.
As the jars are sealed, place them on their sides or stand them upside
down to test for leaks, in a place where a draft will not strike them and cause them
to break. If a leak is found in any jar, a new rubber and cover must be provided and
the food then reprocessed for a few minutes. This may seem to be a great
inconvenience, but it is the only way in which to be certain that the food will not be
wasted by spoiling.
41. WRAPPING AND LABELING.--When the jars of food have stood long
enough to cool, usually overnight, they are ready for wrapping and
labeling. Wrapping is advisable for practically all foods that are
canned, so as to prevent bleaching, and, of course, labeling is
necessary when canned food is wrapped, so as to enable it to be
distinguished readily when it is in storage. To wrap canned foods use ordinary
wrapping paper cut to a size that will be suitable for the jar, and secure it in place
with a rubber band,or by pasting the label over the free edge.
STEAM-PRESSURE METHODS
47. Prepare the food that is to be canned in tin cans in the same way as
for canning in jars by the cold-pack method; likewise, pack the cans in
the same way, but allow the liquid and fruit or vegetables to come to
within only 1/4 inch of the top. Then proceed to close the cans. Apply
the flux to the groove in the top of each can where the solder is to be
melted, using for this purpose a small brush or a small stick having a
piece of cloth wrapped around one end. Heat the capping steel, which
should be thoroughly clean, until it is almost red hot, dip it quickly
into a little of the flux, and then put it into a mixture consisting of
equal parts of sal ammoniac and powdered solder until it is covered with
bright solder. Put the cap on the can and apply the hot capping steel
covered with the solder. Hold this device firmly, press it downwards,
and turn it slowly as the solder melts and thus joins the cap to
the can.
48. After the caps are soldered in place, the air inside the cans must
be driven out through the small vent, or opening, usually in the center
of the cap, and the cans made air-tight. Therefore, place the cans into
boiling water to within 1/2 inch of the top and let them remain there
for a few minutes. Usually, 3 minutes in boiling water is sufficient.
Immediately after exhausting, as this process is called, apply a
little of the flux as in capping, and, with the tipping iron well heated
and a strip of solder, seal the hole in the caps. After this is done,
test each can for leaks by submerging it in water. If bubbles arise, it
is an indication that the cover is not tight and must be resoldered.
49. The next step consists in processing the cans of food. This may be
done either in a water bath or in a pressure cooker. If the cans are to
be processed in a water bath, keep them in the boiling water just as
long as glass jars of food would be kept there. If a pressure cooker is
to be used, keep the cans in it for 6 to 40 minutes, depending on the
steam pressure employed, the ripeness of the food or the necessity for
cooking it, and the size of the cans employed. For canning meat or fish,
processing in a pressure cooker is the most successful, as the high
temperature reached in it kills bacteria, which are difficult to destroy
at the boiling point.
As soon as the cans of food are removed from the water bath or the
pressure cooker, plunge them into cold water to stop the cooking and
prevent the food from getting soft and mushy. Then label the cans, so
that no mistake will be made as to their contents.
50. In another method, the tin cans may be closed without soldering the
caps on. The caps used in this case are different from those which must
be soldered. They are forced in place by a hand-pressure machine that
may be attached to a table. Otherwise the procedure is the same as that
just given.
OVEN METHOD
52. In canning by the oven method, proceed by preparing the food as for
the cold-pack canning method; also, fill the jars with fruit or
vegetables and with liquid or sirup as in this method. Put the covers on
the jars loosely, omitting the jar rubbers. Place the jars in a shallow
pan of water and set the pan containing the jars into a stove oven, which should be
only slightly warm. At the same time place the jar rubbers in a pan of boiling water,
so that they may be sterilized as the food cooks. When the jars are in the oven,
increase the heat gradually until the food in them boils. Then keep up a temperature
that will allow the food to boil quietly for a period long enough to cook it soft and
sterilize it. Usually, 30 to 45 minutes after boiling has begun will be sufficient. During
the cooking some of the liquid in the jars evaporates. Therefore, when the jars of
food are ready to be removed from the oven, have boiling water or sirup ready,
remove the cover of each jar in turn, and fill the jar brimful with the liquid. Then
place a sterilized rubber in place and fasten the cover down tight. The procedure
from this point on is the same as in the other
canning methods.
* * * * *
54. From what has just been mentioned, it is essential that everything
about the person who is to do the work and the place in which the work
is to done should be clean. Clean dresses and aprons should be worn, and
the hands and finger nails should be scrupulously clean. The kitchen
floor should be scrubbed and the furniture dusted with a damp cloth. Any
unnecessary utensils and kitchen equipment should be put out of the way
and those required for canning assembled and made ready for the work.
The jars should be washed and the covers tested by fitting them on
without the rubbers. If a glass cover rocks, it does not fit correctly;
and if a screw cover will not screw down tight, it should be discarded.
Without the rubber, there should be just enough space between the cover
and the jar to permit the thumb nail to be inserted as is shown in Fig.
3. The edge of each jar and each glass cover should be carefully
examined every time it is used, so that none with pieces chipped off
will be used, as these will admit air. This examination is made by
running the finger over the edge of the jar and the cover, as is shown
in Fig. 4. The jars, covers, and rubbers should be put into pans of cold
water, and the water should be brought to the boiling point and allowed
to boil for 15 minutes or more while the fruit or vegetables are being
prepared for canning. They should be kept in the hot water until the
food is ready to be placed in them. In the one-period cold-pack method,
it is not necessary to boil the jars, rubbers, and covers, but this may
be done if desired.
1. Greens, which include all wild and cultivated edible greens, such
as beet greens, collards, cress, dandelion, endive, horseradish greens,
kale, mustard greens, spinach, New Zealand spinach, and Swiss chard.
4. Special vegetables, which include beans, both Lima and shell, corn,
mushrooms, peas, pumpkin, sauerkraut, squash, succotash and other
vegetable combinations, and tomatoes.
The time required for cooking any vegetable after it is packed in jars
depends on the kind and the age. Therefore, if a vegetable is hard or
likely to be tough, it may be necessary to increase the time given in
the directions; whereas, if it is young and tender or very ripe, as in
the case of tomatoes, the time for cooking may perhaps have to be
decreased. Because, in altitudes higher than sea level, the boiling
point of water is lower than 212 degrees Fahrenheit, the length of time
for boiling foods in the water bath must be increased after an altitude
of 500 feet is reached. Therefore, for every additional 500 feet over
the first 500 feet, 10 per cent. should be added to the time given for
the boiling in water. In case a pressure cooker is used, however, this
is not necessary.
The canning directions here given are for 1-quart jars. If pint jars are
to be used, decrease the salt proportionately; also, decrease the time
for cooking in each case one-fifth of the time, or 20 per cent. If
2-quart jars are to be used, double the amount of salt and add to the
length of time for cooking one-fifth, or 20 per cent. For instance, if a
1-quart jar of food requires 90 minutes, a pint jar of the same food
would require 72 minutes and a 2-quart jar, 108 minutes.
GROUP 1--GREENS
59. The best results in canning vegetables belonging to the second group
will be derived when those which are fresh and tender are selected. As
has been mentioned, the sooner vegetables are canned after they are
taken from the garden, the better will be the canned product. Directions
for practically all vegetables included in this group are here given.
62. EGGPLANT AND SUMMER SQUASH.--Both eggplant and summer squash are
canned in the same way, because the consistency of these vegetables is
much alike. Select firm vegetables with no decayed spots. Blanch for 3
to 8 minutes in boiling water; cold-dip quickly; remove the skins; cut
into pieces of a size that will fit into the jars; pack into the jars;
and add 1 teaspoonful of salt to each jarful. Next, adjust the jar lids
and proceed according to the directions given for the method selected.
In the water bath, boil for 1-1/2 hours; in the pressure cooker, cook
for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure
of 10 pounds. Eggplant or summer squash so canned may be rolled in egg
and crumbs and sauted or fried, the same as fresh vegetables of
this kind.
63. OKRA AND GREEN PEPPERS.--Both okra and green peppers may also be
canned in the same way. Prepare these vegetables for canning by washing
fresh, tender pods of either vegetable thoroughly. Blanch for 5 to 15
minutes in boiling water and cold-dip quickly. Pack the pods into the
jars, add a teaspoonful of salt to each jarful, and fill the jars with
boiling water. Adjust the lids and proceed according to directions for
the method selected. In the water bath, boil for 1-1/2 to 2 hours; in
the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or
for 40 minutes at a pressure of 10 pounds.
65. Only the small, young, and tender vegetables included in the third
group lend themselves readily to canning. As a rule, such vegetables are
allowed to mature, when they can be stored for winter use without
canning them. However, many housewives like to can some of them for the
variety they offer in the preparation and planning of meals.
68. Vegetables of the fourth group, which include those which cannot
well be classified in the other groups, lend themselves readily to
combinations, such as succotash, that make for variety in food. As is
true of the other vegetables, special vegetables must be fresh and sound
if good results in canning are expected.
69. LIMA AND OTHER SHELLED BEANS.--For canning, only tender beans,
whether Lima or some other variety, should be chosen. Prepare them for
immediate canning by shelling them--that is, taking them from the
pods--blanching them for 5 to 10 minutes in boiling water, and then
cold-dipping them quickly. Pack the jars to within 1/2 inch of the top,
add 1 teaspoonful of salt to each jar, and fill the jars with boiling
water. Adjust the covers and proceed to sterilize and cook them. In the
water bath, boil for 2-1/2 to 3 hours; in the pressure cooker, cook for
1-1/2 hours at a pressure of 5 pounds or for 1 hour at a pressure of
10 pounds.
70. GREEN CORN.--For canning purposes, only corn that is young and milky
should be selected. Get it ready for canning by husking it and removing
the silk. Then blanch it for 3 to 5 minutes in boiling water and
cold-dip it quickly. Cut the kernels half way down to the cob and scrape
out what remains after cutting. For best results in this operation, hold
the ear of corn so that the butt end is up; then cut from the tip toward
the butt, but scrape from the butt toward the tip. Next, pack the jars
tightly with the corn, pressing it into them with a wooden masher.
Unless two persons can work together, however, cut only enough corn for
one jar and fill and partly seal it before cutting more. As corn swells
in the cooking, fill each jar to within 1/2 inch of the top. The milk in
the corn should fill all spaces between the kernels, provided there are
any, but if it does not, boiling water may be poured in. Add 1
teaspoonful of salt to each jarful of corn and adjust the jar lids. Boil
for 3 hours in the water bath; but, if the pressure cooker is to be
used, cook for 1-1/2 hours at a pressure of 5 pounds or for 1 hour at a
pressure of 10 pounds.
Corn on the cob may be canned in the same way if desired, but as only
three small ears can be put into a quart jar, this would seem to be a
waste of space and labor. If corn on the cob is to be canned, 2-quart
jars will prove more convenient than 1-quart jars.
71. PEAS.--Peas for canning should be well formed and tender, and they
should be canned as soon as possible after coming from the garden.
Proceed by washing the pods and shelling the peas. Blanch the shelled
peas for 5 to 10 minutes in live steam, and cold-dip them quickly. Pack
the peas into the jars, having them come to within 1/2 inch from the
top, add 1 teaspoonful of salt to each jarful, and fill the jars with
boiling water. Then adjust the jar lids and proceed according to
directions for the method selected. In the water bath, boil for 2 or 3
hours; in the pressure cooker, cook for 1-1/2 hours at a pressure of 5
pounds or for 1 hour at a pressure of 10 pounds.
77. The chief difference between the canning of fruits and the canning
of vegetables is that sugar in the form of sirup, instead of salt water,
is used for the liquid. Fruits may be canned without sugar if desired,
but nothing is gained by so doing, for sugar will have to be added
later. Because of the sugar used in canning and the acid contained in
the fruit, canned fruit has better keeping qualities than canned
vegetables. In fact, it is much more likely to keep well even though it
does not receive such careful attention as vegetables. It is for this
reason that canned fruit does not require so much time for sterilization
as vegetables do. Still it should not be inferred that care is not
necessary in the canning of fruits. Indeed, the more care that is taken,
the better are the results likely to be.
79. In order to make sirup for canning, place the desired quantities of
sugar and water in a kettle and proceed to heat them. Stir the liquid
while it is heating, in order to assist in dissolving the sugar. When it
has begun to boil rapidly, remove the sirup from the fire and use it at
once. Do not continue boiling.
In preparing such sirups, it will be well to note that the greater the
proportion of sugar to water or the longer the sugar and water are
allowed to boil, the denser, or heavier, will the sirup become. It is
this density of sirup that regulates its use for the different kinds
of fruit and determines its nature. Thus, a sirup in which the
proportion of sugar to water is so large as to make the sirup thick is
known as a heavy sirup; one in which the proportion of water to sugar
is so large as to make the sirup thin is called a light sirup; and one
in which the proportion of sugar and water is such as to produce a sirup
that is neither thick nor thin, but stands between the two extremes, is
called a medium sirup.
TABLE I
Proportions Degrees
------------ With
Sirup Sugar Water Hydro-
No. Cups Cups meter Uses
---------------------------------------------------------------
1 2 4 28 Open-kettle canning, or pie
fruit canned by any method.
80. The density of sirup is also affected by the amount and rapidity of
evaporation that takes place in boiling, and these, in turn, depend on
the amount of surface that is exposed. For instance, if a sirup is
cooked in a large, flat kettle, the evaporation will be greater and more
rapid than if it is cooked in a small, deep vessel. Atmospheric pressure
affects the rapidity of evaporation, too. In a high altitude,
evaporation takes place more slowly than at sea level, because the
boiling point is lower. Thus, in the making of sirups for canning, the
first point to be determined is whether the sirup desired should be
light, medium, or heavy, and in its preparation the points mentioned
must receive consideration.
The number of degrees that the hydrometer should register for sirups of
different densities--that is, for sirups consisting of different
proportions of sugar and water--are given in Table I. This table, in
addition, gives the uses that should be made of such sirups, and each
one is numbered so that it may be referred to readily later in the
recipes for canning fruits.
1. Soft Fruits, which are subdivided into three kinds, namely, sweet,
sour, and very sour. The sweet soft fruits include blackberries,
blueberries or huckleberries, sweet cherries, elderberries, ripe
gooseberries, mulberries, and black and red raspberries; the sour soft
fruits, apricots, currants, grapes, peaches, and strawberries; and the
very sour soft fruits, sour cherries, cranberries, green gooseberries,
plums, and rhubarb.
After the fruit has been prepared and while the containers, etc. are
being sterilized, it is necessary to prepare the sirup that is to be
used. For the sweet fruits of Group 1, No. 1 or 2 sirup should be made;
for the sour fruits of this group, No. 2 or 3 sirup; and for the very
sour fruits, No. 4 or 5 sirup. The hard fruits may be canned by this
method with No. 1, 2, or 3 sirup, while the special fruits require No. 4
or 5 sirup. If the fruit is to be canned for pie, it will be advisable
to use thin sirup and then use more sweetening when pies are made.
When the sirup is made by mixing the sugar and water and bringing it to
a boil, the prepared fruit should be dropped into it and cooked. The
fruit should be cooked in the sirup until it may be easily pierced with
a fork or until it is soft. Berries have to be cooked only a few
minutes, while the hard fruits may require from 10 to 15 minutes. The
jars should be placed upright in a pan of hot water while the boiling
fruit from the kettle is poured into them, and as each jar is filled the
rubber should be put in place and the cover adjusted and secured. It is
important to close one jar before filling another, because the longer a
jar remains open the more bacteria will be permitted to enter. Even by
working as rapidly as possible and taking the greatest precaution, a
certain number of bacteria are bound to enter in this method of canning.
After the jars are filled and sealed, they should be placed upside down
or on the side to cool and test for leaks.
The sirup used in the cold-pack canning method may be heavier in each
case than that mentioned for the open-kettle method, because there is no
evaporation, as is the case where fruits are boiled in the sirup before
they are placed in the cans, but less will be required if the packing is
well done.
GROUP 1--SOFT FRUITS
87. After the fruit has been prepared in the manner just explained, pack
it closely into the hot, clean jars, using a spoon for this purpose and
turning each jar as the fruit is poured into it. Press the berries or
the cherries down carefully, so that 2 quarts of them will fill a
1-quart jar. Then proceed to make the sirup. As these fruits are the
sweetest, they require less sugar than any other. If such fruit after it
is canned is to be used for pie making, sirup No. 1 or 2 will be
suitable, but if it is to be used for sauce, No. 3 sirup may be used.
When the mixed sugar and water is boiling rapidly, pour it over the
fruit packed into the jars. Then place the rubbers, adjust the jar tops,
and proceed to sterilize and cook the cans of fruit. Boil these in the
water bath for 15 minutes, or cook them in the pressure cooker for 8
minutes at a pressure of 5 pounds or for 4 minutes at a pressure of
10 pounds.
88. SOUR SOFT FRUITS.--Of the sour fruits, STRAWBERRIES, GRAPES, and
CURRANTS require about the same quantity of sugar, that contained in
sirup No. 3, 4, or 5 usually being sufficient. Otherwise, the canning
process, including the length of time for processing, does not differ
materially from that just given for sweet soft fruits.
In the case of strawberries, those which are of medium size and rather
dark in color are best for canning; in fact, very large, light-colored
strawberries will shrink more than any other kind. The berries are
washed in the same way as other berries, but they should not be allowed
to stand in water for any length of time, because this will tend to make
them soft and mushy. Strawberries must be stemmed after they are washed,
and for this purpose a strawberry huller should be utilized. Such a
device, which is shown in Fig. 1, permits the stems to be removed
without crushing the berries and soiling the fingers.
In preparing currants for canning, the procedure is the same as for the
fruits already mentioned; and the same thing is true of grapes that are
not to be seeded. If the seeds are to be removed, however, the procedure
up to getting the cans of fruit ready for processing is different, as is
here pointed out. After washing the grapes, squeeze the pulp from the
skins and then cook it in a kettle for a sufficient length of time to
make it soft. Remove the seeds by forcing the pulp through a sieve. Then
add as much sugar as would be used for making the required sirup, and
cook until the sugar is dissolved. With this done, add the sweetened,
seedless pulp to the grape skins and fill the jars with this mixture.
Then continue the canning process as for the other fruits of this group.
89. The procedure in canning APRICOTS and PEACHES, the other two sour
soft fruits, differs slightly from that required for strawberries,
grapes, and currants. So that the skins of both of these fruits may be
easily removed, they must be scalded, which is an operation that
corresponds to blanching in vegetable canning.
For canning purposes, only firm, fresh apricots and peaches that are not
overripe should be selected. Also, in the case of peaches, care should
be taken to see that they are of the freestone variety, as such
peaches may be split easily. Clingstone peaches should not be chosen
unless the fruit is to be canned whole or unless an implement for
removing the seeds, or stones like that shown in Fig. 2, is at hand.
Proceed with the canning of either apricots or peaches by first scalding
them. To do this, put the fruit in boiling water for 1 to 3 minutes,
depending on its ripeness. Next, cold-dip it quickly, remove the skins,
and, if desired, cut each one in half and remove the seed, or stone.
When thus prepared, pack the fruit into hot jars as tightly as possible,
pour sirup No. 3, 4, or 5 over them, filling each jar, adjust the rubber
and jar top, and proceed as directed for the cold-pack method. In the
water bath, boil the cans of fruit for 15 minutes; in the pressure
cooker, cook them for 10 minutes at a 5-pound pressure or for 6 minutes
at a 10-pound pressure.
90. VERY SOUR SOFT FRUITS.--Some of the fruits of the third subdivision
of Group 1, namely, SOUR CHERRIES, CRANBERRIES, and GREEN GOOSEBERRIES,
may be prepared and canned in the same way as those included in the
first subdivision. The cherries may be left whole or they may be seeded,
as preferred, and all the fruit must, of course, be fresh. For these
very sour fruits, sirups Nos. 4, 5, and 6 are required, and the
processing time is 15 minutes in the water bath and 10 minutes at a
5-pound pressure or 5 minutes at a 10-pound pressure in the
pressure cooker.
91. PLUMS for canning should be fresh and firm, but not overripe. This
fruit may be canned with the skins on, but some varieties permit the
skins to be removed after scalding, and this may be done if desired.
Prepare the plums for canning by washing them, and, if the skins are to
be left on, by piercing each one in several places with a fork to
prevent the skins from cracking. Then scald the plums for about 1-1/2
minutes, cold-dip them quickly, and pack them closely into the hot jars.
Pour sirup No. 4, 5, or 6 over the fruit in the jars, using sirup No. 6
if they are very sour, adjust the rubbers and the covers, and proceed
according to the canning method selected. In the water bath, cook for 15
minutes; in the pressure cooker, cook for 10 minutes at a pressure of 5
pounds or for 6 minutes at a pressure of 10 pounds.
92. RHUBARB for canning should be selected when it is most tender. The
variety having red stems is the most attractive after it is canned. Only
the heavy stems, which should be cut from the leaves, may be canned. Cut
these stems into inch lengths, blanch them 1 to 3 minutes in boiling
water, and cold-dip them quickly. Then pack these pieces into the jars.
If the rhubarb is being canned for sauce, fill each jar with sirup No. 5
or 6; if it is being canned for pie, use sirup No. 1, 2, or 3. Next,
adjust the rubbers and covers and proceed with the processing. In the
water bath, cook for 15 minutes; in the pressure cooker, cook for 10
minutes at a 5-pound pressure or for 6 minutes at a 10-pound pressure.
After apples for canning are selected, wash them, scald, or blanch, them
for 1 to 5 minutes in boiling water, and cold-dip them quickly. Next,
peel and core them, and cut each one into pieces of any desirable size.
As these pieces are cut, drop them into salt water--1 teaspoonful of
salt to each quart of water--to prevent them from discoloring. Then pack
the fruit into the jars and fill the jars with boiling sirup. If the
apples are intended for pie, use sirup No. 1, 2, or 3; if they are for
sauce, use sirup No. 3, 4, or 5. When the jars are filled, adjust the
rubbers and covers and proceed with the processing. If the pieces are
large, cook them in the water bath for 20 minutes; if they are medium in
size, cook them for 15 minutes; and if they are in the form of slices,
cook them for 10 minutes. If they are to be processed in the pressure
cooker, cook them for 8 to 12 minutes at a pressure of 5 pounds or for 6
to 8 minutes at a pressure of 10 pounds.
If the apples to be canned are first baked or made into a sauce, simply
pack them into jars and process them for a few minutes.
94. QUINCES.--Quinces may be canned alone, but they may be combined with
apples to good advantage. If canned alone, they may require a heavier
sirup than if apples are used with them. Prepare the quinces in the same
way as apples. If apples are to be canned with them, cut the pieces of
apples twice the size of the pieces of quinces. This should be done
because more time is required for cooking the quinces soft. After
packing the jars and pouring in the sirup, proceed with the processing.
If quinces alone are in the jars, cook them in the water bath for 30
minutes; but if quinces and apples are combined, cook them for 20
minutes. In the pressure cooker, cook the jars of fruit for 12 to 15
minutes at a 5-pound pressure or for 10 to 12 minutes at a
10-pound pressure.
95. PEARS.--Pears for canning should be firm, but not hard. After
sorting and washing them, blanch them for 1 to 3 minutes and cold-dip
them quickly. Then pare, halve, and core them. Pack them immediately
into the jars and pour sirup No. 3 or 4 over them. Next, adjust the
rubbers and covers and proceed with the processing. In the water bath,
cook them for 20 minutes; in the pressure cooker, cook them for 8
minutes at a 5-pound pressure or 6 minutes at a 10-pound pressure.
96. FIGS.--Although figs are not a common fruit, there are parts of this
country, particularly on the western coast, in which they are abundant.
For canning, ripe figs should be selected. To prepare them, blanch them
for 2 minutes in boiling water and cold-dip them. Then pack them into
the jars and fill the jars by pouring sirup No. 4, 5, or 6 over the
figs. Proceed with the remainder of the process as in canning peaches.
97. KUMQUATS AND LOQUATS.--Kumquats and loquats are small acid fruits
resembling oranges in color and plums in size and shape. Such fruits are
not very common, but they may be obtained in some markets. To can either
of these fruits, wash them, blanch for 5 minutes, cold-dip, pack into
jars, and fill the jars with sirup No. 5 or 6. In the water bath, cook
them for 15 minutes. In the pressure cooker, cook them for 10 minutes at
a 5-pound pressure or for 5 minutes at a 10-pound pressure.
101. Both fish and meat, including that from fowl and game, may be
canned at times that seem convenient and then used when an emergency
arises or at a time when the same food will cost more to prepare. Fowl,
game, and fish may be canned to special advantage during the season when
each is plentiful. The best process for canning such foods is the
one-period cold-pack method.
104. After jars of canned food have been cooled and tested for leaks,
carefully wiped with a damp cloth, and then wrapped and labeled, they
are ready to be placed in storage. Such food should be stored in an
orderly manner on shelves that may be covered to keep off dust, or in a
large cupboard provided with doors that may be closed. The temperature
of the room in which the canned foods are kept is of no great
importance, but, in homes provided with cellars, the cellar is the
logical place in which to store them.
Canned foods, no matter how well the canning may have been done, undergo
gradual deterioration. Therefore, those kept for more than a year, will
not be so good as those used during the first year after canning. If
canned foods from a previous year are at hand when new cans are ready to
be stored, the old ones should be placed to the front of the shelves and
the new ones to the back, so that the old ones will be used up first.
105. Canned foods take the place of raw foods, and whether they should
be cooked or not depends on the kind. In the case 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
recipes throughout the lessons. In the case of fruits, some may be
served just as they come from the can; however, there are many ways of
using canned fruits in the making of desserts, as is pointed out in
Fruit and Fruit Desserts. In the case of meats and fish, the food, if
cooked before canning, may be prepared for serving simply by heating it;
whereas, if it is canned raw, some cookery method for meat will have to
be applied.
When foods are boiled, one reason for a change in taste is that oxygen
is driven off by the boiling. Therefore, to improve the taste of canned
foods that are to be served without any further preparation, it is
advisable, when a jar is opened, to pour the contents into an open dish
and thus expose it to the air.
In opening jars of canned fruit, care must be taken not to crack or nick
either the top of the jar or its cover. The cover of any kind of jar
will come off easily if a little air is admitted. Insert a knife blade
between the cover and jar rubber of a glass-covered jar, but do not use
a knife to loosen a metal top, as it may bend the edge in places. Hot
water poured over the jar will assist in opening it.
106. In order that the housewife may judge the quality of her own canned
products according to standards that have been set by canning
authorities, a score card, together with an explanation of the terms and
the procedure, is here given. The beginner in canning will do well to
score her own foods, so that any fault that may be found can be
corrected when similar foods are canned at another time. In fact, the
chief purpose of scoring any product is to learn of faults that may be
corrected. The scoring should be done as impartially as if a
disinterested person were doing it, and if the cause of any trouble is
not readily apparent, pains should be taken to find it out.
General appearance 10
Method of sealing 10
Proportion of food to liquid 10
Flavor 35
Texture of food 20
Color 15
---
Total 100
107. As a rule, scoring, or judging, is done at the time the canned food
is to be opened and used.
The method of sealing must also be judged before the can is opened. A
properly filled jar with the rubber and cover in good condition and
tightly sealed should receive a perfect score of 10.
The proportion of food to liquid should score 10. The jars should be
as full of uncrushed food as possible, and the liquid that has been
added should fill all crevices to the very edge of the jar.
* * * * *
DRYING
PRINCIPLES OF DRYING
Foods should be dried when they are in such quantity that they cannot be
used to advantage in the raw state, when there is no market for them,
when the owner cannot afford to give them away, and when home canning
ceases to be practical and profitable. In other words, if it is not
practical to save foods in another way, they should be dried.
DRYING METHODS
111. DEVICES FOR DRYING.--Many manufactured devices may be had for the
drying of foods. Some are made so that they may be placed on top of a
stove. This device is in the form of a metal box. It has a tray for holding the food to
be dried, and underneath this is a space for holding water. Water is poured into this
space through a funnel in one corner, and heat for drying is supplied by heating the
water. Other devices are made so that they may be suspended over a stove, put into
a stove oven, or used out of doors. Still others have a heating device placed inside of
them. It is possible, however, to make drying devices in the home that will answer
the purpose just as well as the devices that may be bought.
As has been stated, drying devices should be so made that the air may
pass up through the food and across its surface. A pan, a platter, or a
solid board, as will be readily seen, is not so good for drying as a
wooden frame of convenient size that has small slats or fine,
rustless-wire netting, or screening, attached to the bottom. Such a
device may be covered with cheesecloth to keep out dirt. If it is to be
used in the oven or set in the sun, a nail driven part way into each
corner will provide feet and thus keep it from resting on the oven floor
or any other flat surface.
For suspending food that is to be dried over a stove, a rack may be easily made in
the home. It consists of three trays fastened together. These trays are suspended by
four strings tied to another string that runs over small pulleys. The pulleys are
attached to a wooden brace that is secured to the kitchen wall. The pulleys and
string permit the rack to be raised or lowered, so that the food may be easily put
into and taken out of the trays.
114. If the oven is to be used, a device that fits the oven should be
employed. Spread the food on the trays in single layers, and put the
device into the oven. The temperature of the oven demands attention in
this method. Only a very moderate heat may be applied at first, 110
degrees Fahrenheit being considered the ideal temperature for beginning.
As it is difficult to hold an oven at such a low temperature if a fire
is burning, the oven door should be left open to admit air. The
temperature of the oven of a coal stove in which the fire is banked or
is being allowed to go out is usually ideal for drying foods. If
desired, the heat of an oven may be gradually increased to about 180
degrees as the food dries; but the application of greater heat is liable
to scorch the food and injure its flavor. The food must be turned often
to permit it to dry evenly.
115. If food is to be dried on top of the stove a device may be improvised by placing
a metal tray over a large flat vessel of water. Place the food to be dried in a single
layer on the tray over the water. Let the water boil and keep it boiling, and turn the
food frequently so that the heat will be applied to all sides. Continue this process
until the food is leathery, when it may be stored.
116. If food is to be dried in a rack suspended above the stove, Cover the trays in
the rack with a single layer of food, and dry it to the leathery stage, when it may be
removed and stored. In using this device, only a coal or a wood stove is practical.
When the heat coming from the stove is not great, the rack may be allowed to come
close to it, and when the heat is intense the rack may be drawn up. Regulating the
distance of the rack from the stove will tend to keep the food at a uniform
temperature and allow it to dry evenly, especially when the food is turned from time
to time.
120. STRING BEANS.--Beans for drying should be selected while they are
young and tender. Wash them and remove the strings if this is necessary.
Cut them in half, lengthwise, with a sharp knife. Drop them into salt
water, remove, and spread on the drying trays. Dry by any
method selected.
122. GREENS.--Wash the greens thoroughly. Cut across the leaves several
times. Drop them into salt water, remove, and spread on the drying
trays. Dry by any method selected.
125. APPLES, QUINCES, AND PEARS.--In order to dry apples, quinces, and
pears, wash, peel, core, and cut the fruit into eighths. Put the peeled
fruit into the salt water and keep it there until all are peeled and cut
and ready to dry. Then spread the cut pieces in a thin layer on the
drying trays and proceed according to the method desired.
126. PEACHES AND APRICOTS.--Peaches and apricots are most easily dried
with the skin on. Wash them thoroughly and, in the case of peaches, rub
the fuzz off the skins. Cut the fruit into halves, remove the seeds, or
stones, and drop the halves into salt water and keep them there until
they are ready to be placed on the drying trays. Dry by any
process desired.
127. When foods are taken from the various drying devices to be stored,
they still contain a very small quantity of moisture. This moisture,
however, is not distributed evenly, because some of the pieces of food
are larger than others, or some have been exposed more than others to
heat or air in drying. To offset this unequal drying, the containers in
which the foods are to be stored should not be closed permanently as
soon as the food is put into them. Rather, once a day, for about 3 days,
the food should be poured from one container into another and back again
several times. This will mix all the food and distribute the
moisture equally.
129. Before dried foods are cooked, as much as possible of the water
evaporated in drying should be restored. In order to do this, soaking is
necessary. The dried food should be put into cold salt water made in the
proportion of 1 teaspoonful of salt to 1 quart of water and soaked for
at least 1/2 hour. The salt water seems to help restore the original
color of the food. When dried vegetables are to be cooked, they should
be cooked in the salt water in which they are soaked; when dried fruits
are to be cooked, the salt water should be poured off and fresh water
used. Long, slow cooking at a low temperature is better for all kinds of
dried foods than rapid cooking. The fireless cooker will be found
valuable for cooking dried foods.
* * * * *
EXAMINATION QUESTIONS
(4) (a) What are the requirements for satisfactory types of jars?
(b) What are the qualities of good jar rubbers?
(5) What kind of tin cans should be used for canning fruits or
vegetables that contain acid?
(9) (a) What are spores? (b) What connection have spores with the
spoiling of canned food?
(10) Mention three things that assist in the keeping of canned foods.
(11) (a) How should jar covers and rubbers be treated in the
open-kettle canning method? (b) Describe the filling and closing of
jars in this method.
(12) (a) Describe the utensil used for processing in the one-period
cold-pack canning method. (b) How should jars, covers, and rubbers be
treated in this method?
(13) (a) How are foods blanched and scalded, and why are blanching and
scalding done? (b) How are foods cold-dipped, and why is
cold-dipping done?
(14) (a) How should foods be packed in jars in the cold-pack canning
method? (b) How should the rubber and cover be adjusted before
processing? (c) When should you begin to count the boiling time for
food that is being processed in the water bath?
(15) (a) How and when should jars be closed in the cold-pack method?
(b) How should jars of food be cooled?
(16) (a) How should jars of food be treated for storage? (b) How
should they be stored?
(17) Mention some advantages of dried foods over fresh or canned ones.
(19) What are the proportions of salt and water into which foods that
discolor are placed before they are canned or dried?
* * * * *
* * * * *
1. Like canning and drying, JELLY MAKING, PRESERVING, and PICKLING are
methods of preparing perishable foods to resist decomposition and
change. When treated by any of these three processes, fruits and
vegetables will keep for long periods of time and will thus be ready for
use during the seasons when they cannot be obtained fresh. The
preservation of food by making it into jellies, preserves, and pickles
does not, as in the case of canning, depend on the sterilization of the
product, but rather on the use of certain ingredients that act as
preservatives. These include sugar, spices, salt, and vinegar, all of
which are considered harmless preservatives in both the home and the
commercial preparation of foods.
2. The making of jelly, preserves, and pickles may seem like an
extravagance in the expenditure of money for materials, as well as of
time and energy on the part of the housewife. Whether this is the case
or not is a matter that must be decided by the housewife herself. If
these foods are not of enough value to her in the preparation of meals
and the feeding of her family to make it worth her while to use her time
and materials in storing them for winter use, then it is not wise for
her to prepare them. But foods so preserved usually have sufficient
merit to warrant the expenditure of the time and the money required in
their making.
4. Even though it were not necessary to consider the matter of waste and
the utilizing of surplus fruits and vegetables, there would still be
sufficient reason for the making of jellies, preserves, and pickles,
because these foods, when properly prepared, have great value in the
meal. Jellies and preserves, because of the large quantity of sugar used
in them, are foods high in carbohydrate. In view of this fact, they
should be considered as a part of the meal in which they are served,
instead of being used extravagantly or regarded as something extra in an
already sufficiently large menu.
Besides their importance in food value, they should have a place in the
diet because they stimulate the appetite through their attractive colors
and delicious flavors. The familiar fact that a child will refuse to eat
plain bread and butter, but will accept the same piece when it has been
made attractive by the addition of a little jam, argues much for the use
of foods of this sort in children's diet. As it is with children, so it
is to a large extent with adults. During the winter months, when fruits
and fresh vegetables are scarce and expensive, practically every one
finds jellies and preserves appetizing, for these things, in a measure,
take the place of the foods that are difficult to procure.
5. Not so much can be said of the various kinds of pickles, as they are
not so valuable in the diet from the standpoint of food values. They are
made from fruits and vegetables, as are jellies and preserves, but the
preservatives used in their preparation are vinegar and spices. In
addition to having no food value, such ingredients produce
overstimulation and irritation in the alimentary tract, toughen the
cellulose in the foods used, and consequently often cause indigestion
and various gastric disturbances. For these reasons, pickles should not
be included in the diet of children. However, because of the stimulation
they produce in the stomach, foods of this kind, if taken in small
quantities, are properly served as appetizers, and can be eaten by
normal adults without fear of digestive disturbances. Then, too, as
every one who has meals to prepare knows, they are valuable for
relieving monotony in the diet, a point that should not be overlooked.
* * * * *
JELLY MAKING
8. JELLY MAKING consists in cooking fruit juice with sugar until, upon
cooling, it will solidify, or jell. While this is not a difficult nor a
complicated process, there are some housewives who do not have success
with it. Often the result may be very good when a certain fruit is used,
whereas it may be entirely unsatisfactory at another time, even though
the same fruit is used and practically the same procedure is followed.
If the best results are to be assured in jelly making, the principles
that are involved in this process must first be thoroughly understood
and then the correct procedure must be painstakingly followed out.
Green or slightly unripe fruits are better for jelly making than fruits
that have become ripe. In fact, when in this immature state, fruits may
be used to make jelly, whereas the same fruits, when perfectly ripe,
often will not make jelly at all, or, if they do, will produce a jelly
that is inferior in quality.
11. The chief requirement of fruits that are to be used for jelly
making is that they contain acid and pectin. Pectin is the real
jelly-making property of fruits. When it is in the presence of acid and
combined with the correct proportion of sugar and the combination is
properly boiled, a desirable jelly is the result. Without pectin,
however, it is impossible to make the juice solidify, or jell. Pectin is
closely related to the carbohydrates, but as it does not yield heat
energy nor build tissue, its food value is not considered. In this
respect, it is like the cellulose of fruits and vegetables.
It is because green fruits contain more pectin than do ripe fruits that
they are more suitable for jelly making. The lack of either acid or
pectin need not, however, prevent the making of jelly from fruits, such
as sweet fruits, that contain other jelly-making properties, for either
or both may be supplied from some other source. In other words, jelly
may be made from any fruit that will yield juice and flavor.
14. JELLY BAG.--The jelly bag, which is used for straining the boiled
fruit and thus obtaining the juice, may be a home-made one or, as shown
in the illustration, one that is purchased for the purpose. If the bag
is made at home, a heavy, closely woven material, such as flannel,
should be selected, so as to prevent the tiny particles of fruit from
passing through with the juice. A liquid strained in this manner will be
much clearer and will make better looking jelly than that which has been
run through a coarse material, such as cheesecloth. The juice can be
strained very conveniently if the bag is attached to a wire arrangement,
like the one shown, or to an upright standard that can be fastened to a
chair or a table, for then the bag is held securely over the vessel into
which the juice drips. Sometimes, especially when more than one
extraction of the juice is to be made, the first extraction is made by
means of a strainer or a colander and the juice thus obtained is then
strained through the bag.
17. Metal covers that fit the tops of the glasses, like the ones shown,
are the most convenient kind that can be used, but they are not an
absolute necessity. In their place may be used paper caps that fit the
glasses, or the tops of the glasses may be covered with paper and then
tied. Before a cover of any kind is put on a glass, paraffin, several
cakes of which are arranged on a plate in Fig. 1, is melted and poured
in a thin layer over the top of the jelly itself.
18. Paraffin-covered paper cups have been recommended to take the place
of jelly glasses, and while they do very well in the case of scarcity of
containers they have some disadvantages. In the first place, they can be
used only once, as it is impossible to wash them. In addition, it will
be necessary to wait until the jelly is partly cold before pouring it
into such cups, as hot jelly will melt the paraffin on the surface of
the paper.
19. When the necessary utensils have been conveniently placed and the
desired fruit has been selected, the housewife may proceed at once to
the work of making jelly. Each step is here outlined in the order in
which it should be taken up in doing the actual work. The entire
procedure should be properly followed out in order to insure the best
results, and every part of the work should be carefully done so as to
avoid any waste of material.
With the fruit prepared, put it into a large kettle and add enough water
to start the cooking and prevent scorching. Some fruits will require
more water than others, especially when they must be cooked a long time
in order to soften them sufficiently to extract the juice. Juicy fruits,
like plums, need only the minimum amount of water, while drier fruits,
such as apples, require more. Place the kettle on the stove and allow the fruit to
cook until it is soft or is reduced to a pulp. The length of time for cooking will also
depend entirely on the kind of fruit that is being used.
22. The quantity of juice that may be extracted depends on the quality
as well as the kind of fruit. If the season is a rainy one, the fruits
will be found to contain more juice than they would in a dry season.
Then, too, if the fruits are picked immediately after a rain, they will
contain more juice than the same fruits before the rain. The amount of
juice the fruit contains determines, of course, the quantity of water
that should be added in the cooking. If only one extraction is intended,
3 to 4 quarts of water may be used for 8 quarts of fruit, depending on
the kind of fruit; but if three extractions are to be made, less water
should be added for each extraction. In case the extracted juice
contains more water than it should have, either because the fruit
contains an excessive amount of water or because too much water was
added to the fruit in its cooking, the superfluous water will be
extracted by boiling the juice with the sugar a little longer as the
jelly is being made.
It is not always necessary to have the fleshy part of fruit for jelly
making, for often the skins, seeds, and cores of fruits may be cooked
with water and the juice then extracted from them. Another point to
remember is that the pulp from which the juice is extracted may
sometimes be used for jam or marmalade. If points like these are taken
into consideration, it will not be necessary to waste any part of
edible fruits.
23. TESTING THE JUICE FOR PECTIN.--When the juice has been extracted
from the fruit, it should be tested for pectin in order to determine
whether or not it will be satisfactory for the making of jelly. Into a
tumbler, put a tablespoonful of juice and with this mix a tablespoonful
of alcohol. If, upon adding the alcohol, the fruit juice turns into a
gelatinous, or jelly-like, mass that may be easily gathered up on the
spoon, it may be known that pectin is present. As has already been
stated, the presence of this substance in fruit juice insures the fact
that jelly can be made from the juice.
24. USING JUICE LACKING IN PECTIN.--If, in the test for pectin, the
addition of alcohol to the fruit juice does not turn the juice into a
jelly-like mass, pectin is not present. Such juice, or juice that
contains only a small amount of pectin, will prove unsuccessful in jelly
making unless some substance or juice high in pectin is added to it. The
white skin from the inside of orange, lemon, or grapefruit peelings or
the juice from apples, crab apples, currants, green gooseberries, or
other fruit containing a large quantity of pectin may be used for this
purpose. Also, commercial pectin may be purchased and used with fruits
according to the directions that accompany it.
27. Much waste of sugar and spoiling of jelly can be avoided by the use
of the test for pectin, which has just been described. After the juice
and the alcohol have been mixed, pour the mixture slowly from the glass,
noting how the pectin is precipitated. If it is precipitated as one
lump, a cupful of sugar may be used for each cupful of juice; if in
several lumps, the proportion of sugar must be reduced to approximately
three-fourths the amount of juice. If the pectin is not in lumps, but is
merely precipitated, the sugar should be one-half or less of the amount
of the juice.
29. COMBINING THE JUICE AND SUGAR.--The mixing of the juice and the
sugar may seem like a trivial matter, but in reality much is involved in
combining these ingredients properly. It may be done in three different
ways. In the first method, which is called long boiling, the sugar and
the juice are mixed cold and are then allowed to come to the boiling
point together. The second, which is known as mean boiling, consists
in putting the cold juice on the stove, allowing it to boil about half
the required time, and then adding the sugar, which has also been
heated. In the third, which is known as the short-boiling method, the
juice is boiled without the sugar almost the full length of time
required for making the jelly, and the sugar, which has been heated, is
added just before the boiling is completed.
30. Experience in the use of these three methods has shown their
advantages and disadvantages. The first one, or the long-boiling
process, has the disadvantage of losing sugar through the skimming that
is always necessary in the making of jelly. In addition, the long
boiling often causes the sugar to crystallize and thus produces a jelly
that would not score very high. The short boiling is not entirely
satisfactory, because of the difficulty in determining just when to add
the sugar to the juice. The process of mean boiling, having neither of
these drawbacks and usually resulting in jelly of excellent quality, is
the most satisfactory and the one that is recommended.
To carry out this method, place the sugar in a pan in a warm oven or
other place where it will gradually become heated without either melting
or scorching. Put the juice over the fire in a saucepan and let it boil
for 5 to 8 minutes. Then, slowly add the correct proportion of hot sugar to the boiling
juice, stirring constantly so that the sugar will dissolve as quickly as possible.
31. BOILING THE JUICE AND SUGAR.--The boiling of the juice, both before
and after the sugar is added, should be done rapidly. During this
process, it will be found that a scum will form over the top of the
juice. This should be skimmed off as it forms, for it is a detriment to
the jelly. Draw a large spoon over the top of the boiling juice from time to time and
skim off the scum that rises, placing it into any small dish that is handy. It is usually
advisable to do as much skimming as possible before the sugar is added, so that
only a minimum amount of sugar will be lost.
The length of time required to boil the juice after the sugar is added
depends very largely on the way in which the boiling is carried on. If
the mixture is boiled rapidly, less time will, of course, be needed than
if it is boiled slowly. Therefore, no definite time can be set for the
cooking. However, several tests may be resorted to in order to determine
whether the sugar and juice have boiled long enough to jell when the
mixture is cold.
32. TESTING THE JELLY MIXTURE.--The testing of the mixture can be done
in various ways, the one to select depending on the success the
housewife has in using them. A means very often resorted to consists in
dipping a spoonful or two of the mixture out of the kettle and pouring
it on the flat surface of a cold dish. If it is cooked sufficiently, it
will solidify when it is cold and will appear just like jelly. The
disadvantage of this test lies in the fact that the jelly on the stove
continues to boil while the test is being made, and as this takes
several minutes, the jelly is likely to overboil to a considerable
extent. Tests that can be performed more quickly are therefore more
satisfactory.
35. FILLING THE GLASSES.--As soon as it has been determined that the
jelly is sufficiently cooked, it should be removed from the stove. The
glasses may then be filled at once. These, together with the covers,
must be thoroughly cleansed before being used, and this can be done
while the jelly is cooking. After being thoroughly washed, submerge them
in a pan of hot water and allow them to remain there until they are to
be used. Keeping them hot in this way will prevent them from cracking
when the hot jelly is poured into them. Take out one glass at a time,
place it on a small plate or any small dish, and pour the hot jelly into it from the pan
to within 1/4 inch of the top. Fill the remaining glasses in the same way, and then
set them somewhere out of a draft to cool. If, as the jelly cools, it seems to be a
little bit thin, place it somewhere in the sunshine and the heat of the sun will help to
thicken it.
36. CLOSING AND STORING THE JELLY GLASSES.--The jelly should be allowed
to cool completely and should then be closed for storing. The best
results are obtained by putting a thin layer of paraffin over the top of
the jelly in each glass before applying the cover. To do this, put into
a small saucepan as much paraffin as you think will be needed to cover
the jelly you have made and set this on the stove to melt. When it has
melted, pour a layer about 1/8 inch thick over the surface of the jelly. As soon as it
cools, it will harden and thus form a protective covering for the jelly. When it is hard,
cover the glass in the desired way. Covers of tin are perhaps the most satisfactory,
but if these cannot be secured, heavy paper covers that fit into the glasses snugly
will answer the purpose very well. In the event of not having covers of either of
these kinds, cover the tops of the glasses with paper--any good wrapping paper will
do--and then tie this paper securely. Just before putting the jelly away, label each
glass with a neat label on which is written the name of the jelly. Then no difficulty
will be experienced in selecting at once the kind of jelly desired when one is taking a
glass from the place where it is stored.
SCORING JELLY
37. With jelly, as with canned fruit, it is a splendid idea for every
housewife to score each kind she makes, so that she can determine how it
measures up in its various characteristics. If it falls below the
standard, this fact should be known, so that the fault can be remedied
the next time. On the other hand, extreme satisfaction is felt if it is
found to score high. To assist in scoring jelly, a score card is here
given, and following it each one of the characteristics is discussed.
Color.-For jelly having the proper color, 20 per cent. is given. The
fruit used in the making of jelly determines to a great extent the color
of the finished product, but it is possible to have a very wide
difference in the colors of jelly made from the same fruit. To be right,
jelly should be clear, bright, and not too dark. If the juice is boiled
too long, the jelly will be darker than it should be. If pulp has been
allowed to pass through the jelly bag in straining out the juice, either
through squeezing the bag or using a bag that is too thin, the jelly
will be found to have a cloudy appearance.
38. Recipes for the kinds of jelly usually made are here given. If the
directions given in the procedure for jelly making are thoroughly
mastered and then applied to these recipes, the housewife will
experience very little difficulty in making any of these varieties.
Other jellies may, without doubt, be made by combining the proper
fruits. All that has to be done in order to determine whether a certain
fruit juice or combination of fruit juices will make jelly is to apply
the test for pectin already explained. Whatever quantity of jelly is
desired may be made, but usually it can be handled best if not more than
6 glassfuls are made at one time.
39. CRAB-APPLE JELLY.--Crab apples are much used for jelly, as they make
a product of good consistency and excellent flavor. Apples may be used
in the same way as crab apples with equally good results.
Wash the apples thoroughly, remove the stems, and cut into quarters.
Make sure that the apples contain no worms. Put them into a kettle, add
about half as much water as apples, and cook slowly until the apples are
soft. Strain the juice through a jelly bag. Before it stops dripping,
return the pulp to the kettle, add half as much water as pulp, and allow
the fruit to cook again. Make a second extraction, and in the same way
make a third one. Then combine the juice, and strain all of it through a
bag to make it clear. Measure 6 or 8 cupfuls of juice, and pour it into
a preserving kettle. Boil for about 5 minutes, straining off the scum
that rises to the top. To each cupful of juice, add 3/4 to 1 cupful of
sugar that has been heated. Crab apples will require 1 cupful of sugar,
but apples milder in flavor will not need more than 3/4 cupful. Boil
until the test shows that it has boiled long enough. Pour into hot
glasses, cool, and seal. Label and then store for later use.
Wash and stem the currants. Put them into a kettle and add about
one-fourth as much water as currants. Boil until the currants are
reduced to a pulp. Pour into a jelly bag and strain. Make at least one
more extraction, and a third extraction if there is a fairly large
quantity of pulp. When all the juice has been strained from the pulp,
strain it again through the bag or a heavy cloth. Measure 6 or 8 cupfuls
of juice into a kettle, boil for about 5 minutes, and then add from
three-fourths to an equal amount of heated sugar. Remove the scum as it
forms, taking off as much as possible before the sugar is added.
Continue to boil until the tests show that the mixture has cooked
sufficiently. Remove from the heat and pour into hot glasses. Cool,
seal, label, and store.
41. GRAPE JELLY.--Thoroughly ripe grapes may be used for jelly, but they
are not so satisfactory for this purpose as grapes that are only partly
ripe. This is due to the fact that green grapes contain more pectin and,
upon being cooked, produce fewer of the cream-of-tartar crystals usually
found in grape jelly than do ripe ones. The procedure for grape jelly is
the same as that for currant jelly. If ripe grapes are used, 3/4 cupful
of sugar will be needed to each cupful of juice; but if only partly ripe
grapes are used, 1 cupful of sugar will be required for every cupful
of juice.
47. CANNING FRUIT JUICES FOR JELLY.--During the canning season, when a
great deal of such work is being done, the housewife often feels that
making jelly and preserves is an extravagant use of sugar. Still, fruit
juices left over from canning and large quantities of fruit, such as
crab apples and currants, that are not suitable for other purposes, will
be wasted unless they are used for jelly. If it is not convenient to use
the fruit at the time it is obtained, a good plan is to extract the
juice as for jelly making and then can it. In case this is done, jelly
may be made from the juice during the seasons of the year when less
sugar is required for other things.
48. To can fruit juice, extract it from the fruit as for jelly making
and then bring it to the boiling point. Select bottles or jars that may
be tightly closed, sterilize them, fill them with the boiling juice, and
seal them. Bottles may be used for this purpose if they are well corked
and then dipped into melted sealing wax or paraffin. When properly
sealed, fruit juices will probably keep without any further effort to
preserve them, but to make positively certain that they will not spoil,
it is a wise precaution to process the filled bottles or jars in boiling
water for about 6 or 8 minutes in the same way in which canned fruit is
processed. When treated in this way, fruit juices will keep perfectly
and may be made into jelly at any time during the winter.
* * * * *
PRESERVING
PRINCIPLES OF PRESERVING
* * * * *
PRESERVES
STRAWBERRY PRESERVE
2 qt. strawberries
1/2 c. hot water
1 lb. sugar
CHERRY PRESERVE
Drain off the superfluous juice from the cherries. Add the hot water to
the sugar in a preserving kettle, and allow the mixture to come to a
boil. Add the cherries and boil for 10 or 12 minutes. Have hot
sterilized jelly glasses ready and fill with the hot preserves. Allow
the preserves to cool, cover first with paraffin and then with metal or
paper covers, and label.
RASPBERRY PRESERVE
57. PLUM PRESERVE.--A very rich, tart preserve can be made by cooking
plums in a thick sirup. Those who care for the flavor of plums will find
preserves of this kind very much to their taste.
PLUM PRESERVE
2 qt. plums
1 c. hot water
1-1/2 lb. sugar
Select any variety of plums desired for preserves, and wash them in cold
water. Cut them in half and remove the seeds. Place the hot water and
the sugar in a preserving kettle, and bring to a rapid boil. Add the
plums and boil slowly for 15 minutes. Remove from the fire, pour into
hot sterilized jelly glasses. Allow them to cool and cover first with
paraffin and then with metal or paper covers. Before storing, label each
glass neatly.
QUINCE PRESERVE
Select well-ripened quinces. Rub the fuzz from the skin with a cloth,
and then wash, peel, quarter, and core. If desired, they may be sliced,
but they are very nice when preserved in quarters. Select firm apples,
wash, peel, quarter, and core them, and cut them the same size as the
quinces. Add the water to the sugar, place the mixture over the fire in
a preserving kettle, and let it come to a boil. Add the quinces, cook
until tender, and remove from the sirup. Then cook the apples in the
sirup in the same way, and when tender remove from the sirup. Place the
fruits in alternate layers in hot jars. Unless the sirup is very thick,
boil it until it becomes heavy; then fill each jarful of fruit with this
sirup. Seal with paraffin, cover with metal or paper covers, and label.
PEACH PRESERVE
4 qt. peaches
1-1/2 c. hot water
3 lb. sugar
Select firm peaches. Wash, pare, and cut into slices of any desirable
size. Add the water to the sugar in a preserving kettle, place over the
fire, and allow the mixture to come to a rapid boil. Drop the sliced
peaches into the sirup and cook until tender. Have hot sterilized jars
ready, fill with the hot preserves, and seal with paraffin. Cover in the
desired way and label.
CONSERVES
There are certain fruits that combine very well as far as flavor, color,
etc. are concerned, and these are generally used together in the
preparation of this food. However, almost any combination of fruits may
be made into conserves. This is therefore a very good way in which to
utilize small quantities of left-over fruits. Then, too, a cheap
material may be combined with a more expensive one to make a larger
quantity of a moderately priced product, as, for instance, rhubarb and
pineapple. Again, the pulp from which juice has been extracted for jelly
may be used to make conserve. In fact, a little ingenuity on the part of
the housewife and familiarity with general preserving methods will
enable her to make many kinds of excellent conserves, even though she
may not have a definite rule or recipe to cover the use of the
particular material that happens to be on hand.
STRAWBERRY-AND-PINEAPPLE CONSERVE
2 qt. strawberries
1 large pineapple
1 c. hot water
2-1/2 lb. sugar
Prepare the strawberries as for canning. Peel and slice the pineapple,
remove the eyes, and cut into small pieces. Add the water to the sugar
in a preserving kettle, and allow it to come to a boil. Drop the pieces
of pineapple into the sirup and cook them until they are tender. To this
add the strawberries and cook for 5 or 10 minutes longer. The conserve
should then be sufficiently cooked to put into the jars. If the juice
seems too thin, fill the jars, which should be hot sterilized ones,
about three-fourths full of the fruit, and then return the sirup to the
heat and boil it until it is the right consistency. Remove the boiling
sirup from the stove, and pour it over the fruit in the jars until they
are full. Allow the conserve to cool, and then seal, first with paraffin
and then with metal or paper covers. Label each glass and set away for
future use.
STRAWBERRY-AND-RHUBARB CONSERVE
2 qt. strawberries
1-1/2 qt. rhubarb
1-1/2 c. hot water
3 lb. sugar
Prepare the strawberries as for canning. Cut the rhubarb, which should
be very tender, into cubes without removing the skin. Add the water to
the sugar, and bring to a rapid boil in a preserving kettle. Put the
rhubarb and strawberries into this sirup, and cook for at least 15
minutes. Pour into hot sterilized glasses, and when cool seal in the
usual way. Label and store.
PINEAPPLE-AND-APRICOT CONSERVE
2 qt. apricots
1 large pineapple
1 c. hot water
2-1/2 lb. sugar
Wash the apricots, plunge them into boiling water to remove the skins,
and then cut into quarters. Peel and slice the pineapple, remove the
eyes, and cut into cubes. Add the water to the sugar in a preserving
kettle, and bring to the boiling point. Add the pineapple to the sirup,
and cook until tender. Then drop in the apricots and boil several
minutes longer. Have hot sterilized glasses ready, fill them with the
conserve, and when cool seal in the usual way. Before putting the
glasses away, label each one neatly.
CRAB-APPLE-AND-ORANGE CONSERVE
To the crab-apple pulp, add the sugar, and place over the fire to boil.
Peel the oranges, scoop out the white portion from the peelings, cut the
peelings into thin strips, and add to the crab-apple pulp. Remove the
pulp of the orange from the skins and from between the sections, cut it
into small pieces, and add to the boiling mixture a few minutes before
it is removed from the stove. When it has cooked thick, pour into hot
sterilized glasses. Cool and then seal and label.
PLUM CONSERVE
4 qt. plums
1 c. hot water
2 lb. sugar
1 lb. raisins
2 c. English walnut meats
Wash the plums, cut them in half, and remove the seeds. Add the water to
the sugar, place over the fire in a preserving kettle, and stir until
the mixture comes to a rapid boil. Wash the raisins, which should be
seeded, add them with the plums to the sirup, and cook until the mixture
is the consistency of jelly. Just before removing from the stove, add
the nut meats. Pour the mixture into hot sterilized glasses, cool, seal,
and label. If very sour plums are used, increase the amount of sugar.
66. CHERRY-AND-PINEAPPLE CONSERVE.--Cherries combine very well with
pineapple in a conserve. Sweet cherries should, if possible, be used for
this purpose.
CHERRY-AND-PINEAPPLE CONSERVE
Wash, stem, and seed the cherries. Slice and peel the pineapple and
remove the eyes. Put the sugar and water over the fire in a preserving
kettle, and stir until the sirup comes to the boiling point. To this
sirup add the pineapple and the cherries and cook until the juice is
very thick. Pour into hot sterilized glasses, cool, seal, and label.
RED-RASPBERRY-AND-CURRANT CONSERVE
Look the raspberries over carefully, and remove any that show signs of
spoiling. Wash the currants and stem them. Add the water to the sugar
and put the mixture over the fire to boil. Add the currants to this, and
stir until the mixture comes to the boiling point. Boil for several
minutes, or until the mixture begins to thicken, and then add the red
raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot
sterilized glasses, cool, seal, and label.
CARROT CONSERVE
Boil the carrots until tender and chop or put through a grinder with the
lemon rind. Then mix with the sugar, water, and lemon juice, and boil
for about 1/2 hour or until thick. Put into hot sterilized glasses,
cool, seal, and label.
MARMALADES
69. MARMALADES are a form of preserves that differ from the other
varieties more in the nature of the fruit used than in any other
respect. For marmalades, large fruits are generally used, and, as a
rule, the fruits are left in sections or in comparatively large pieces.
The preparation of this food, however, differs in no way from preserves
proper and conserves, the processes of cooking, sealing, storing, etc.
being practically the same.
ORANGE MARMALADE
12 oranges
6 lemons
1-1/2 qt. hot water
5 lb. sugar
Peel the oranges and the lemons in the same way an apple would be
peeled, inserting the knife deep enough to cut through the skin covering
the sections. Remove the contents of the sections and squeeze out any
juice that may remain in the thin skin. Remove the white material from
the inside of the peeling, and cut the yellow portion that remains into
thin strips. Add the water to the skins and simmer slowly for 1 hour. At
the end of this time, add the sugar and the orange and the lemon pulp,
and boil until the mixture is thick. Pour into hot, sterilized glasses,
cool, and then seal and label.
ORANGE-AND-RHUBARB MARMALADE
8 oranges
1 qt. hot water
4 lb. sugar
3 qt. rhubarb cut into pieces
Prepare the oranges as for orange marmalade. Slowly cook the yellow part
of the skin in 1 quart of water for 1/2 hour. To this add the sugar and
the rhubarb, and cook slowly until it is quite thick. Stir in the orange
pulp and cook until the mixture is again thick. Pour into hot sterilized
glasses, cool, seal, and label.
QUINCE MARMALADE
Wipe the fuzz from the quinces, wash, quarter, and remove the cores, but
do not peel. Put over the fire in a preserving kettle with the water.
Cook until the quinces are soft, remove from the fire, and mash through
a sieve. Add the sugar to the quince pulp, replace on the fire, and
cook until the mixture is thick, stirring constantly to prevent burning.
Pour into hot sterilized glasses, cool, seal, and label.
GRAPE MARMALADE
Separate the pulp of the grapes from the skins, put it into a preserving
kettle with the water, and heat to the boiling point. Cook slowly until
the seeds can be separated from the pulp, and then remove the seeds by
pressing the pulp through a sieve. Return to the preserving kettle with
the grape skins. Add the sugar, and cook the mixture slowly until it is
thick, stirring constantly to prevent scorching. Care must be taken not
to cook it too long, as the marmalade becomes quite stiff. Pour into
hot, sterilized glasses, cool, seal, and label.
ORANGE-AND-PINEAPPLE MARMALADE
8 oranges
2 c. hot water
2 pineapples
4 lb. sugar
Wash the oranges, cut skins and all into small pieces, remove the seeds,
and boil slowly in the water until the skins are soft. Prepare the
pineapples by peeling them, removing the eyes, and then shredding or
cutting into very small pieces. Add the pineapple to the orange, stir in
sugar, and continue to boil until the juice is at the jelly stage. Pour
into hot sterilized glasses, cool, seal, and label.
JAMS
75. JAM is similar to preserves, except that the fruit used is made into
a pulp before it is cooked with the sugar or after a part of the cooking
is done. As a rule, only whole small fruits are used for jams, but the
larger fruits can be utilized for this purpose by being cut fine and
made into a pulp. When small fruits are used, part or all of the seeds
are sometimes removed, but generally the seeds are allowed to remain if
they are not too large. Jam is made thick by long boiling, and when done
is usually quite smooth. A precaution, however, that should always be
taken is not to cook it too long, for jam is very unappetizing if it is
too thick.
Fruit may be purchased purposely for jam, but for the most part, this
form of preserve is made of imperfect or very ripe fruits that are not
suitable for canning, preserves, and other processes that require almost
perfect fruit. If this point is kept in mind, it will be possible,
during the canning season, to make into a delicious jam fruit that would
otherwise be wasted.
76. STRAWBERRY JAM.--As strawberries have very small seeds, this fruit
makes an excellent jam.
STRAWBERRY JAM
4 qt. strawberries
2 lb. sugar
Wash and hull the strawberries. Then mash them in a preserving kettle
and add the sugar to them. Place over the fire, and boil slowly until
the mixture becomes thick, stirring frequently to prevent the jam from
sticking to the kettle and scorching. When the jam is cooked to the
proper consistency, the juice should test as for jelly. Pour the mixture
into hot sterilized glasses, cool, and then seal and label.
77. RASPBERRY JAM.--Both red and black raspberries are much used for
jam. Some persons like to remove the seeds from raspberry jam, but as
very little pulp remains after the seeds are taken out, this plan is not
recommended.
RASPBERRY JAM
4 qt. raspberries
2 lb. sugar
Look over the raspberries carefully and then wash. Put them into a
preserving kettle with the sugar. Heat to the boiling point, and cook
slowly for a few minutes. Then mash the berries to a pulp, and continue
to cook until the mixture thickens and the juice tests as for jelly.
Pour into hot sterilized jars, cool, seal, and label.
78. GREEN-GAGE JAM.--Green gages make a smooth, tart jam that appeals to
most persons. The seeds of the plums are, of course, removed, but the
skins are allowed to remain in the jam.
GREEN-GAGE JAM
Wash the plums, cut them in half, and remove the seeds, but not the
skins. Dissolve the sugar in the water over the fire, and when it comes
to the boiling point, add the plums. Cook slowly until the plums are
mushy and the entire mixture is thick. Pour into sterilized glasses,
cool, seal, and label. If sweet plums are used, decrease the quantity
of sugar.
79. GOOSEBERRY JAM.--When gooseberries are well ripened, they make very
good jam. As this fruit is rather tart, considerable sugar must be used
if a sweet jam is desired.
GOOSEBERRY JAM
4 qt. gooseberries
3 lb. sugar
Remove the stems and blossom ends from the gooseberries and wash
thoroughly. Add the sugar to the berries in a preserving kettle. Bring
to a rapid boil, cook for a few minutes, and then mash the berries to a
pulp. Cook until the mixture thickens and tests as for jelly. Pour into
hot sterilized glasses, cool, seal, and label.
BLACKBERRY JAM
4 qt. blackberries
1/2 c. hot water
2 lb. sugar
Wash the berries thoroughly, and put them over the fire with the water.
Bring to the boiling point, and boil slowly for a few minutes. Then mash
the berries, add the sugar, and cook the mixture until, when tested, it
is of a jelly-like consistency. Pour into hot, sterilized glasses, cool,
and label.
BUTTERS
81. FRUIT BUTTERS are a form of preserves similar to jams, and are used
in the place of preserves, jams, conserves, or marmalades. The fruit
used for this purpose, which may be either large or small, is usually
very ripe and somewhat soft. Therefore, as in the case of jams,
imperfect fruits that are not suitable for other purposes can be used
very well for butters.
Butters made from fruits differ from jams in that both the skins and
seeds are always removed. The completed mixture is smooth and thick,
having been made thick by long boiling and evaporation, rather than by
the addition of large quantities of sugar. In fact, less sugar is used
for butters proportionately than for any other preserved fruit. Spices
are generally used in butters, so that the mixture is very
highly flavored.
82. APPLE BUTTER.--Apples are very often made into butter, but for this
purpose sour apples that will cook soft should be selected. If the
procedure explained in the accompanying recipe is followed, very good
results may be expected.
APPLE BUTTER
4 qt. apples
8 qt. cider
1 lb. sugar
3 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Peel the apples and quarter them. Boil the cider until it is reduced
half. Add the apples to the cider, and cook slowly for about 3 hours, or
until they are mushy, stirring constantly with a wooden spoon to prevent
the apples from sticking to the bottom of the kettle. At the end of this
time, the mixture should be thick and smooth and dark in color. If it
gets too thick, more cider can be added. About 1 hour before the cooking
is completed, add the sugar and the spices. Even greater care must be
exercised from this time on to prevent scorching. If, after cooking 3
hours, the mixture is not sufficiently thick, continue to cook until
more of the moisture is evaporated. Have hot sterilized glasses or
crocks ready, fill them with the butter, cool, and seal.
PEACH BUTTER
4 qt. peaches
1 c. hot water
1 lb. sugar
1 tsp. cinnamon
1/2 tsp. cloves
Wash the peaches, rub them to remove the fuzz, cut them in half, and
take out the seeds. Measure the peaches and put them with the water
into the preserving kettle, bring them to a boil, and cook until they
are thoroughly softened. Then press them through a sieve or a colander,
return the pulp to the preserving kettle, and add the sugar and the
spices. Cook slowly for 1 or 2 hours, or until it has become a rich
dark, clear color. Pour the butter into hot sterilized glasses or
crocks, cool, and seal.
84. PEAR BUTTER.--An appetizing fruit butter can be made from pears in
the same way that peach butter is made.
PEAR BUTTER
Wash, cut, and core the pears, but do not peel them. Cut them into
quarters, and put the quarters into a preserving kettle with the water.
Bring to the boiling point, and boil until soft or mushy. Remove from
the kettle and force through a sieve or a colander. To the pulp, add the
sugar and spices, return to the kettle, and cook slowly for about 2
hours, stirring constantly to prevent scorching. If 2 hours is not
sufficient to cook the mixture dry, cook a little longer. Pour into hot
sterilized glasses or jars, cool, and seal.
85. PLUM BUTTER.--Another very good way in which to preserve plums for
future use is to make butter of them. The accompanying recipe explains
the correct procedure for butter of this kind.
PLUM BUTTER
4 qt. plums
1 c. hot water
3 lb. sugar
2 tsp. cinnamon
1/2 tsp. cloves
Wash the plums, cut them in half, and remove the seeds. Put the plums
with the water into a preserving kettle, and boil until they are soft.
Press them through a sieve or a colander, return to the preserving
kettle, and add the sugar and spices. Boil until the mixture is thick
and jelly-like, stirring constantly to prevent scorching. Pour into hot
sterilized crocks or glasses, cool, and seal. If very sour plums are
used, increase the amount of sugar.
* * * * *
PICKLING
PRINCIPLES OF PICKLING
The effect of the pickling liquids on both fruits and vegetables is very
similar. The salt in the brine or the vinegar hardens the cellulose of
the foods to such an extent that they are impervious to the action of
bacteria. While this permits the foods to keep well, it also makes them
difficult to digest, a fact that must be remembered when pickled foods
are included in the diet.
88. Practically all large fruits and many vegetables are pickled, as is
shown in the recipes that follow. Foods preserved by pickling are known
as either pickles or relishes. While both products are similar in
many respects, relishes are distinguished from pickles in that, as a
rule, they are made up from more than one kind of fruit or vegetable and
usually the pieces are cut or chopped and not put up whole. Often the
foods in relishes are chopped or cut so fine as to make it almost
impossible to tell what the fruit or vegetable was originally.
The food value of both these products is not extremely high, unless a
great quantity of sugar is used in the pickling. This is sometimes the
case with pickled peaches or pears, but seldom if ever with pickled
vegetables.
* * * * *
PICKLES
89. SMALL CUCUMBER PICKLES.--Perhaps the most common pickles are small
cucumbers pickled according to the accompanying recipe. Such pickles
meet with favor and serve very well as appetizers. The cucumbers
selected should be small, so that they will be solid all the
way through.
1 gal. water
4 c. coarse salt
200 small cucumbers
1/2 gal. vinegar
1-1/2 tsp. celery seed
1 lb. light-brown sugar
1/2 tsp. mustard seed
1 tsp. salt
1 oz. stick cinnamon
1 tsp. whole cloves
Make a brine of the water and the coarse salt, pour it over the
cucumbers, and allow them to stand for 24 hours. At the end of this
time, pour off the brine, wash the pickles in cold water, and place them
into crocks. Heat the vinegar, add the celery seed, sugar, mustard seed,
salt, cinnamon, and cloves, and bring the mixture to the boiling point.
Pour this over the pickles in the crocks, cover closely while hot, and
place in storage. If the pickles are desired sweet, add more brown sugar
to the mixture.
SLICED-CUCUMBER PICKLES
Select rather large cucumbers. Wash and peel them and cut into 1/4-inch
slices. Sprinkle well with salt, and mix the salt among the layers of
cucumbers. Allow this to stand for 24 hours; then drain and wash in
clear cold water. To the vinegar and water add the spices, onion,
sugar, and salt. Heat this to the boiling point, pour over the sliced
cucumbers, and pack them into jars or crocks. Seal while hot and store.
92. PICKLED BEANS.--String beans that are pickled make a good relish to
serve with meals. Unlike cucumbers that are pickled, the beans are
cooked before the preserving liquid is added. The accompanying recipe is
for either wax or green beans.
PICKLED BEANS
4 qt. beans
1-1/2 qt. vinegar
1 c. brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
Select large, firm, tender wax or green beans. Cover them with water to
which has been added 1 level teaspoonful of salt to each quart and put
them over the fire to cook. Boil the beans until they can be pierced
with a fork, remove from the fire, drain, and pack into jars or crocks.
To the vinegar add the sugar, salt, and spices. Bring this mixture to
the boiling point, and pour it over the beans in the jars or crocks,
filling them completely or covering the beans well. Close tight
and store.
93. PICKLED BEETS.--Pickled beets meet with much favor as a relish. Like
pickled beans, they must be cooked before they can be pickled; also,
unless they are very small, they should be sliced before pickling as the
recipe points out.
PICKLED BEETS
PICKLED CAULIFLOWER
95. PICKLED ONIONS.--Pickled onions are well liked by many. For pickling
purposes, medium small onions of uniform size are most suitable. Owing
to their nature, onions cannot be pickled so quickly as some of the
vegetables mentioned, but, otherwise, the work is done in practically
the same way.
PICKLED ONIONS
4 qt. onions
2 qt. spiced vinegar
Select onions that are as nearly the same size as possible. Peel them
and let them stand in fresh water for 24 hours. Pour off this water, and
over the onions pour a brine made by adding 2 cupfuls of salt to each
gallon of water. Allow them to stand in this brine for 3 days, changing
the brine once during this time. Remove the onions from the brine, and
freshen in cold water for 2 hours. Drain the onions and cook them in the
spiced vinegar for 1/2 hour. Any of the spiced vinegars given for the
other vegetables may be used. After cooking, pack the onions with the
liquid into jars, seal, cool, and store.
96. PICKLED PEACHES.--Among the fruits that may be pickled, peaches seem
to meet with great favor. They, as well as pickled pears and pickled
crab apples, make a relish that adds variety to the foods that are
served in the home from day to day. The pickling process does not differ
materially from that applied to vegetables, as the accompanying
recipe shows.
PICKLED PEACHES
Boil the sugar, vinegar, and cinnamon together until they begin to look
sirupy. Wash the peaches and rub off the fuzz. Stick one or two cloves
into each peach, and drop the peaches into the sirup. Cook them until
they may be easily pierced with a fork. Put them into jars, pour the
sirup over them, filling each jar, and seal while hot. Allow the jars to
cool and store. The peaches may be peeled if desired. It may also be
more convenient to cook only part of the peaches in the sirup at one
time, cooking the remainder after these have been taken out and put
into jars.
RELISHES
MUSTARD PICKLES
Wash all the vegetables and prepare them by cutting them into the
desired sizes. The onions and cucumbers should be of a size that will
not require cutting. Put all the vegetables together, cover them with
salt water made by adding 1 cupful of salt to each 2 quarts of water,
and allow them to stand in this for 24 hours. At the end of this time,
drain off the brine and freshen the vegetables in clear water for about
2 hours. Mix the dry ingredients together, heat the vinegar and water,
and pour it over all. Bring this mixture to the boiling point, and pour
it over the vegetables. Fill the jars with the hot mixture, seal, cool,
and store.
SPANISH RELISH
Wash the vegetables and chop them into coarse pieces. Cover them with
salt water made by adding 1 cupful of salt to a gallon of water and
allow them to stand in this brine for 6 to 8 hours. At the end of this
time, drain off the salt water and wash with clear water. Add the salt,
sugar, and spices to the vinegar, and bring this mixture to the boiling
point. Then pour it over the mixture of vegetables, pack all into
sterilized crocks or jars, seal, cool, and store.
CHOW CHOW
Wash the vegetables and cut them into very small pieces. Cover them with
salt water made by adding 1 cupful of salt to a gallon of water, and let
them stand in this for 6 to 8 hours. Drain at the end of this time, and
wash with cold water. Heat the vinegar, and to it add the salt, sugar,
and spices. Add this to the vegetables and cook until they are soft.
Pack into sterilized jars, seal while hot, cool, and store.
102. BEET RELISH.--A relish in which cooked beets are the principal
ingredient may be made up from the accompanying recipe. As pickled beets
in any form are usually well liked, this relish may be put up for the
variety it offers.
BEET RELISH
Cook the beets in the usual way. When they are tender, remove the skins
and chop quite fine. Add the grated horseradish to the beets. To the
vinegar, add the salt, sugar, and spices and heat to the boiling point.
Pour this mixture over the vegetable mixture, pack all into hot
sterilized jars, seal, cool, and store.
103. CHILLI SAUCE.--Chilli sauce is a well-known relish in which ripe
tomatoes, red or green peppers, and onions are combined with spices and
vinegar. Although not so many vegetables are used in this relish as in
those which precede, it merits a place among the canned foods prepared
for future use.
CHILLI SAUCE
Blanch the tomatoes in boiling water until the skins loosen. Then remove
the skins and stem ends, chop the tomatoes, and put them into a
preserving kettle with the chopped peppers and chopped onions. Heat
gradually to the boiling point, add the vinegar, sugar, salt, and
spices, and cook slowly until the mixture is quite thick. This will
require from 2 to 3 hours. Then put the hot sauce into sterilized
bottles or jars, seal, allow them to cool, and store.
GREEN-TOMATO PICKLE
Select firm green tomatoes, wash them, and slice them. Peel the onions,
and slice them into slices of the same thickness as the tomatoes, about
1/4 inch being perhaps the most desirable. Mix the tomatoes and onions,
sprinkle them generously with salt, and allow them to stand for 24
hours. At the end of this time, pour off any excess liquid; then pour a
small quantity of fresh water over them, and drain this off, also. To
the vinegar and water, add the salt, sugar, and spices. Heat this
mixture to the boiling point, pour it over the mixture of tomatoes and
onions, and put into jars. Seal the jars while hot, allow them to cool,
and then store.
RIPE-TOMATO PICKLE
Blanch the tomatoes until the skins loosen, and then peel them. Remove
the stem ends, and cut the tomatoes into quite large pieces. Chop the
celery, peppers, and onions coarsely. Cook together until they are
almost tender. Pour off the water. Mix all the vegetables together, and
pack them into a sterilized stone jar. To the vinegar, add the salt,
sugar and spices. Boil and pour this mixture over the vegetables in the
stone jar, cover, and allow this to stand at least 2 weeks before using.
TOMATO CATSUP
Remove the skins from the tomatoes by blanching and cut out the stem
ends. Then slice the tomatoes, put them into a preserving kettle over
the fire, cook them until they are soft, and force them through a sieve
to remove the seeds. Return the pulp to the preserving kettle, add the
salt, sugar, vinegar, and spices, and cook the mixture until it is
reduced at least half in quantity. Pour into sterilized bottles, seal,
cool, and store.
107. GRAPE CATSUP.--Perhaps the best-known catsup made from fruit is
grape catsup. Its uses are practically the same as those of tomato
catsup, and it is made in much the same way.
GRAPE CATSUP
Put the grapes to cook with the vinegar. When they have cooked soft
enough, press through a sieve to remove the seeds and skins. Add the
sugar and spices, and cook until the mixture is rather thick. Stir
constantly to prevent scorching. Pour into sterilized bottles, seal,
cool, and store.
Prepare the rind by cutting off the green skin and all the pink flesh on
the inside. Cut this rind into strips 1 inch wide and 1 inch thick, and
then into cubes, if desired. Cook in water until the rind may be easily
pierced with a fork. Add the spices, water, and sugar to the vinegar,
and boil until it becomes sirupy. Add to this sirup the cooked
watermelon rind and bring to the boiling point. Then pack into
sterilized jars, seal, cool, and store.
CRAB-APPLE RELISH
Wash the crab apples, remove the cores, and cut the apples into small
pieces. Put them into a preserving kettle, add the vinegar, the oranges,
peeled and sliced, the sugar, the raisins, and the spices. Cook all
slowly until the apples are soft. Pour into sterilized jars or glasses,
seal, cool, and store.
* * * * *
EXAMINATION QUESTIONS
(1) (a) Give three reasons why the making and use of jelly has value.
(b) When are pickles permissible in the diet?
(4) (a) What is pectin? (b) Why are ripe fruits not so satisfactory
for jelly making as partly green ones?
(6) How may jelly be made from fruit juices that do not contain pectin?
(7) Give the best method of extracting fruit juice for jelly.
(9) What is the general proportion of sugar and juice for making: (a)
jelly from very sour fruits? (b) jelly from slightly sour fruits?
(10) Give the method for making jelly by the mean-boiling method.
(11) What is meant by: (a) short boiling? (b) long boiling?
(12) Give two tests for determining when jelly has cooked sufficiently.
(13) (a) How should glasses be prepared before filling them with
jelly? (b) How are glasses closed for storing?
(14) (a) What are preserves? (b) What kind of fruits should be
selected for preserves?
* * * * *
CONFECTIONS
* * * * *
NATURE OF CONFECTIONS
Since it is an easy matter to prepare foods of this kind and since they
can be made at home more cheaply and of more tasty and wholesome
materials, it is a decided advantage to make them rather than buy them,
particularly if they are used extensively in the home. However, not so
much fear need be felt now as formerly with regard to commercially made
candies, for much has been done in recent years to compel the use of
wholesome materials in candies, especially the cheaper ones that
children are apt to buy. The pure-food laws require that no such
adulterants as are not food materials and no harmful flavorings,
colorings, nor alcoholic beverages be used in making confections. As can
well be understood, this is a valuable protection. Consequently, at the
present time, the harm, if any, resulting from eating candy comes from
either the excessive or the wrong use of it.
3. The taste for confections of all kinds is one that is acquired, and
it is often developed to harmful extremes. Therefore, these foods, like
most others, should be indulged in only in moderation. They will then
prove not only valuable, but entirely unharmful. The greatest precaution
that should be observed in their use is in giving them to children. Very
young children should not have candy at all, it being much too
concentrated for digestive organs that are used to handling only diluted
food materials. As they grow older and their diet begins to include more
foods, a small quantity of wholesome sweets will not be harmful if it is
given at meal time. Adults with normal digestion may eat a reasonable
amount of candy and other confections without injury.
COMPOSITION OF CONFECTIONS
* * * * *
CONFECTION MAKING
FOUNDATION MATERIALS
10. So far as candy is concerned, the coarseness of the sugar does not
make a great deal of difference, although the finer sugars are perhaps a
little better because they dissolve more quickly in the liquid and are a
trifle less likely to crystallize after cooking. When sugar is to be
used without cooking, however, its fineness makes a decided difference.
Sugars finer than granulated are known as pulverized sugars and are
made by grinding granulated sugar in a mill that crushes the crystals.
These pulverized sugars are known on the market as coarse powdered,
standard powdered, and XXXX powdered, the last being the one that
should always be purchased for the making of confectionery where the use
of uncooked sugar is required. One of the chief characteristics of
sugars of this kind is that they lump to a great extent, the finer the
sugar the larger and harder being the lumps. Before sugar that has
become lumpy can be used, it must be reduced to its original condition
by crushing the lumps with a rolling pin and then sifting the sugar
through a fine wire sieve. As explained in Cakes, Cookies, and
Puddings, Part 1, sugars of this kind are not suitable for cooking
purposes, such as the preparation of cooked icings, etc. These are made
from granulated or other coarse sugar, while the uncooked ones are made
from XXXX, or confectioners', sugar, as it is sometimes called. Then,
too, fine sugars cost more than do the granulated sugars, so it is well
to remember that nothing is gained by their use.
11. The third variety of sugars, which are known as soft sugars, are
purchased by the retail dealer by number. There are fifteen grades of
this sugar, ranging from 1 to 15, and the number indicates the color of
the sugar. No. 1 is practically white, while No. 15 is very dark, and
the intervening numbers vary in color between these two shades. The
lightness of the color indicates the amount of refinement the sugars
have had. The dark-brown sugars are stronger in flavor and indicate less
refinement than the light ones. When brown sugar is required for any
purpose, it is usually advisable to use one of the lighter shades,
because they are more agreeable in taste than the very dark ones.
12. MOLASSES.--The liquid that remains after most of the sugar has been
refined out of the cane juice is known as molasses. The juice from beets
does not produce molasses; therefore, all of the molasses found on the
market is the product of cane juice. A molasses known as sorghum
molasses is made by boiling the sap of sorghum, which is a stout cereal
grass, but this variety is seldom found on the general market, it being
used locally where it is manufactured. The dark color and the
characteristic flavor of molasses are due to the foreign materials that
remain in the juice after the removal of the sugar. Molasses is not so
sweet as sugar, but it is much used as an ingredient in the making of
many delicious confections. As in the case of soft sugars, the lighter
the molasses is in color, the more agreeable is the flavor of the
confections made from it.
14. Glucose will not crystallize nor make a creamy substance; neither
will it permit any substance that contains more than a very little of it
to become creamy. A creamy candy containing a small amount of it will
remain soft longer than that made without it; also, it will cream
without danger of the formation of large crystals. Because of these
characteristics, which are responsible for its use in candy making, a
mixture containing glucose will not "go to sugar." Taffy-like
confections and clear candies contain a large proportion of glucose,
while any that are intended to be creamy, such as bonbons and the
centers for chocolates, have only a small amount, if any, glucose
in them.
15. MAPLE SIRUP AND MAPLE SUGAR.--Maple sirup and maple sugar, because
of their pleasing flavor, are used extensively for candy making. Maple
sirup is, of course, the basis for maple sugar, for by boiling the sirup
to evaporate the water and then stirring it, maple sugar results. When
the sirup is used for candy making, it must be boiled, but it seldom
requires any liquid other than that which it already contains. On the
other hand, maple sugar requires liquid in some form, for it must first
be dissolved in a liquid and then boiled with it.
16. HONEY.--Honey that has been pressed from the comb and is in the form
of a heavy sirup is used in the making of various confections. It
provides a delightful flavor much different from that of sugar, and when
it is cooked it acts in much the same way as glucose.
FLAVORINGS
The flavorings used in candy making are in reality divided into two
classes--natural and artificial.
19. The oils are obtained by pressing out the natural flavoring
substance from the material containing it. They are usually very strong,
so that only a little is needed to flavor a comparatively large quantity
of food. Peppermint, wintergreen, and cinnamon are the oils that are
used the most.
COLORINGS
24. The substances used for coloring confections are of two general
classes: vegetable and mineral, or chemical. The vegetable
colorings, like the natural flavorings, are considered to be the most
healthful ones. Some of the chemical colorings are derivatives of coal
tar, just as are the coal-tar flavorings. Cochineal, a red color
extracted from the bodies of cochineal insects, is a coloring matter
much used in the preparation of confections. These coloring materials
may be purchased in several forms. The ones most commonly used come in
the form of liquid or paste, but frequently colorings are to be had in
powder or tablet form.
ACIDS
27. The acids most commonly used for this purpose are cream of tartar,
acetic acid, vinegar, which has acetic acid for its basis, and lemon
juice, which has citric acid for its basis. With each pound of sugar, it
will be necessary to use 1/8 teaspoonful of cream of tartar, 1 or 2
drops of acetic acid, or 1 tablespoonful of vinegar or lemon juice in
order to prevent crystallization. Lemon juice and vinegar are much more
likely to flavor the candy than are cream of tartar and acetic acid.
Often, if a fine-grained creamy candy is desired, a small amount of one
of these acids is used. Even in small quantities, they will prevent the
coarse-grained crystallization that is the natural result of the cooking
and stirring of the cane sugar when nothing is done to prevent it.
FOOD MATERIALS
33. The two candied fruits most frequently used are candied pineapple
and candied cherries, but, in addition to these candied apricots,
peaches, pears, limes, lemons, and oranges are often found in the
market. Cherries preserved in maraschino wine and creme de menthe add
attractive touches of color to candies and make delicious confections
when coated with bonbon cream or chocolate.
34. Crystallized violets, rose petals, and mint leaves are used
frequently in the preparation of confections. They are added merely for
decoration and make very attractive candies. They can usually be
purchased in confectionery stores.
35. Several varieties of dried fruits, chief among which are dates,
figs, and raisins, are useful in the making of confections. They have
the advantage of not requiring complicated manipulation, and at the same
time they lend themselves to a number of delicious confections that may
often be eaten by persons who cannot eat anything so rich as candy.
Children can usually partake of confections made of these fruits without
harm when candy would disagree with them.
36. NUTS.--Nuts of various kinds probably have more extensive use in the
making of confections than any other class of foods. In fact, there are
few kinds of candy that cannot be much improved by the addition of nuts.
Halves of such nuts as English walnuts and pecans are frequently used by
being pressed into the outside of bonbons and chocolates. Then, too,
pieces of various kinds of nuts are used with a filling for coated
candies. Such nuts as almonds, filberts, walnuts, and peanuts are often
covered singly or in clusters with the same chocolate coating that is
used to coat creams. Pistachio nuts, which are light green in color, are
either chopped or used in halves on chocolates or bonbons.
37. When nuts are not desired whole for confections, they should never
be put through a food chopper; rather, they should always be broken up
by being cut or chopped with a knife. The simplest way in which to cut
them is to spread the nuts in a single layer on a board and then with a
sharp knife press down on them, having one hand on the back of the knife
near the point and the other on the handle and rocking the knife back
and forth across the nuts until they are as fine as desired. They may
also be chopped in a chopping bowl or cut one at a time with a small,
sharp knife.
38. Salted nuts, while not a confection in the true sense of the word,
are closely related to confections, since they are used for the same
purpose. For this reason, it seems advisable to give the methods of
preparing them in connection with the preparation of confections.
39. POP CORN.--An excellent confection and one that always appeals to
children may be made from pop corn. This variety of Indian corn has
small kernels with or without sharp points. To prepare it for
confections; the kernels, or grains, are removed from the ears and then
exposed to heat in a corn popper or a covered pan. When they become
sufficiently hot, they pop, or explode; that is, they rupture their
yellow coat and turn inside out. The popped kernels may be eaten in this
form by merely being salted or they may be treated with various sugar
preparations in the ways explained later.
Besides providing flavor, milk, cream, and butter add food value to the
confections in which they are used. Most of this is in the form of fat,
a food substance that is not supplied by any other ingredients, except
perhaps chocolate and nuts. They are therefore particularly valuable and
should always be used properly in order that the most good may be
derived from them.
41. The chief problem in the use of milk is to keep it from curding and,
if curding takes place, to prevent the curds from settling and burning
during the boiling. When maple sirup, molasses, or other substances that
are liable to curdle milk are to be cooked with the milk, a little soda
should be added or, if possible, the milk should be heated well before
it is put in. When it can be done, the milk should be cooked with the
sugar before the ingredients likely to make it curdle are added.
In case the milk does curdle, the mixture should be treated at once, or
the result will be very unsatisfactory. The best plan consists in
beating the mixture rapidly with a rotary egg beater in order to break
up the curds as fine as possible, and then stirring it frequently during
the boiling to keep the milk from settling and burning. As this stirring
is a disadvantage in the making of candy, every precaution should be
taken to prevent the curding of the milk.
42. The utensils for candy making are few in number and simple in
nature. As with all of the more elaborate foods, the fancy candies
require slightly more unusual equipment, and even for the more ordinary
kinds it is possible to buy convenient utensils that will make results a
little more certain. But, practically all the utensils required are to be found in every
kitchen.
The size of the utensil to use depends on the kind and the amount of the
mixture to be boiled. A sugar-and-water mixture does not require a pan
much larger in size than is necessary to hold the mixture itself, for it
does not expand much in boiling. However, a mixture containing milk,
condensed milk, cream, or butter should be cooked in a pan much larger
than is needed for the same quantity of sugar and water, for such a
mixture expands greatly and is liable to boil over. The necessary size
of the pan to be used should be overestimated rather than
underestimated. In the cooking of candy, just as in the cooking of other
foods, the surface exposed to the heat and the depth of the material to
be cooked affect the rapidity of cooking and evaporation. Consequently,
if rapid evaporation and quick cooking are desired, a pan that is broad
and comparatively shallow should be used, rather than one that is
narrow and deep.
44. Measuring cups and spoons, a spoon for stirring, and a knife are, of
course, essential in making confections. Then, too, it is often
convenient to have a metal spatula and a wooden spoon or spatula. When
these utensils are made of wood, they are light in weight and
consequently excellent for stirring and beating. If egg whites are used
in the preparation of a confection, an egg whip is needed. When candy
must be poured into a pan to harden, any variety of pan may be used, but
generally one having square corners is the most satisfactory. Then if
the candy is cut into squares, none of it will be wasted in the cutting.
46. The double boiler also finds a place in candy making. For melting
chocolate, coating for bonbons, or fondant for reception wafers, a
utensil of this kind is necessary. One that will answer the purpose very
well may be improvised by putting a smaller pan into a larger one
containing water. In using one of this kind, however, an effort should
be made to have the pans exactly suited to each other in size;
otherwise, the water in the lower pan will be liable to splash into the
pan containing the material that is being heated.
For the coating of bonbons, a coating fork, which is merely a thin wire
twisted to make a handle with a loop at one end, is the most convenient
utensil to use. However, this is not satisfactory for coating with
chocolate, a different method being required for this material.
48. To prevent the hot candy from running off after it is poured on a
slab or any similar flat surface, a device of some kind should be
provided. A very satisfactory one consists of four metal bars about 3/4
to 1 inch in width and thickness and as long as desired to fit the slab,
but usually about 18 inches in length. They may be procured from a
factory where steel and iron work is done, or they may be purchased from
firms selling candy-making supplies. These bars are merely placed on top
of the slab or flat surface with the corners carefully fitted and the
candy is then poured in the space between the bars. When it is desired
to pour out fudge, caramels, and similar candies to harden before
cutting, the metal bars may be fitted together and then placed on the
slab in such a way as to be most convenient. Fudge, however, may be
cooled satisfactorily in the pan in which it is cooked if the cooling is
done very rapidly.
50. Many of the candies that are turned out on a flat surface must be
worked to make them creamy. For this purpose, nothing is quite so
satisfactory as a putty knife or a wallpaper scraper. If a platter is
used, a putty knife is preferable, for it has a narrower blade than a
wallpaper scraper; but where candy is made in quantity and a large slab
is used, the larger scraper does the work better. For use with a
platter, a spoon is perhaps the best utensil when a putty knife is not
in supply.
51. Scales are valuable in candy making because they permit exact
measurements to be made. However, they are not an actual necessity, for
almost all recipes give the ingredients by measure, and even if this is
not done, they may be purchased in the desired weight or transposed into
equivalent measure. Scales, of course, are required if it is desired to
weigh out candy in small amounts or in boxes after it is made.
* * * * *
PROCEDURE IN CONFECTION MAKING
54. COMBINING THE SUGAR AND LIQUID.--The proportion of liquid and sugar
to use in making candy varies to some extent with the kind of
ingredients used and with the quantity of candy being made. In the
making of quantities up to several pounds, the usual proportion is
one-third as much liquid as sugar, but with larger amounts of sugar
the quantity of liquid may be slightly decreased.
With the quantities decided on, mix the sugar and liquid and put them
over the fire to boil. Stir at first to prevent the sugar from settling
and burning, continuing the stirring either constantly or at intervals
until the boiling begins. At this point, discontinue the stirring if
possible. Mixtures that do not contain milk usually require no further
stirring, and many times stirring is unnecessary even in those which do
contain milk; but whenever any stirring is required, as little as
possible should be done. The rule that applies in this connection is
that the sugar should be entirely dissolved before the boiling begins
and that all unnecessary agitation should then cease.
55. BOILING THE MIXTURE.--When the mixture begins to boil, wash down the
sides of the kettle with a small cloth wet with clean water. This
treatment should not be omitted if especially nice candy is desired, for
it removes all undissolved sugar and helps to prevent crystallization
later. In case merely sugar and water make up the ingredients, a cover
may be placed on the kettle; then the steam that is retained will keep
any sirup that may splash on the sides from crystallizing. This cannot
be done, however, with mixtures containing milk and butter, for they
will in all probability boil over.
56. The boiling of candy should be carried on quickly, for slow boiling
often proves a disadvantage. A sugar-and-water mixture may, of course,
be boiled more rapidly than any other kind, because there is not the
danger of its boiling over nor of burning before the water is evaporated
that there is with a mixture containing material that may settle and
burn. It should be remembered that candy does not begin to burn until
the water has entirely evaporated.
57. The length of time candy should boil is also a matter to which
attention should be given. This depends somewhat on the kind that is
being made, but largely on the rapidity with which the boiling is
carried on. Thus, to time the boiling of candy is the most uncertain way
of determining when the boiling has continued long enough. The
inaccuracy of measurement, the size and shape of the pan, and the rate
of speed in boiling cause a variation in the time required.
Consequently, it would be rather difficult for the same person to get
identical conditions twice and much more difficult for two persons to
produce the same results.
59. To test the mixture by the water method, allow it to boil almost
long enough to be done, and then try it at close intervals when it is
nearing the end of the boiling. Dip a little of the sirup into a spoon
and drop it slowly into a cup containing a little water. Not much sirup
is needed for the test, a few drops being sufficient. Gather the drops
together with the tips of the fingers and judge from the ball that forms
whether the candy has boiled sufficiently or not. If the ball is not of
the right consistency, boil the candy a little longer, and test again.
Be sure, however, to get fresh water for each test. When the candy is
nearing the final test, and it is thought that the mixture has boiled
enough, remove the pan from the heat while the test is being made so
that the boiling will not be continued too long.
60. To assist in making the tests for candy properly, Table I is given.
This table shows both the water test and the corresponding temperature
test for the representative variety of the leading classes of candies.
In each one of these classes there are, of course, a number of varieties
which may cause a slight variation in some of the tests, but on the
whole these tests are uniform and can be relied on for practically
all candies.
TABLE I
When candy is cooked long enough to form a soft ball, it can just be
gathered together and held in the fingers. If it is held for any length
of time, the warmth of the fingers softens it greatly and causes it to
lose its form. This test is used for candies, such as soft-center
cream. It will be found that when candy boiled to this degree is
finished, it can scarcely be handled.
The firm ball is the stage just following the soft ball. It will keep
its shape when held in the fingers for some time. This is the test for
fudge, bonbon creams, and similar candies that are creamed and are
expected to be hard and dry enough to handle when they are finished.
To form a hard ball, candy must be cooked longer than for the firm
ball. At this stage, the ball that is formed may be rolled in the finger
tips. It is not so hard, however, that an impression cannot be made in
it with the fingers. It is the test for caramels, soft butter scotch,
sea foam, and many other candies.
62. The first treatment consists in pouring the mixture at once from the
pan to be finished without cooling, as, for instance, caramels and
butter scotch, which are poured at once into a buttered pan to be cooled
and cut; or, the hot sirup may be poured upon beaten egg whites, as in
the case of sea foam or penuchie. In the making of either of these
kinds, the sirup may be allowed to drip as completely as possible from
the pan without injury to the finished product.
63. The second method by which the mixture is cooled calls for cooling
the sirup in the pan in which it was cooked, as, for instance, in the
case of fudge. When this is done, the pan should be carried from the
stove to the place where the mixture is to be cooled with as little
agitation as possible. Also, during the cooling, it should not be
disturbed in any way. Stirring it even a little is apt to start
crystallization and the candy will then be grainy instead of creamy.
64. In the third form of treatment, the sirup is poured out and then
cooled before it is stirred to make it creamy, as in opera creams or
bonbon creams. To accomplish this, the pan should be tipped quickly and
all its contents turned out at once. It should not be allowed to drip
even a few drops, for this dripping starts the crystallization. Candies
that contain milk or butter, or sticky materials, such as taffies,
should always be poured on a buttered surface. Those which are cooked
with water but are to be creamed should be poured on a surface moistened
with cold water.
65. When candy mixtures are cooled before being completed, the cooling
should be carried to the point where no heat is felt when the candy is
touched. To test it, the backs of the fingers should be laid lightly on
the surface of the candy, as they will not be so likely to stick as the
moist tips on the palm side. It should be remembered that the surface
must not be disturbed in the testing, as this is also apt to bring about
crystallization.
FINISHING CANDIES
66. The treatment through which candy mixtures are put after being
cooled varies with the kind of candy being made. Some mixtures, as
fudge, are beaten until creamy in the pan in which they are cooked.
Others are worked on a platter or a slab with the proper kind of
utensil. These are usually treated in a rather elaborate way, being
often coated with bonbon cream or with chocolate. Still others, such as
taffy, are pulled until light in color and then cut into small pieces
with a pair of scissors. Again, certain candies, after being poured into
a pan, are allowed to become hard and then cut into squares or broken
into pieces. Usually candies made in the home are served without being
wrapped, but when certain varieties are to be packed, it is advisable to
wrap them. Directions for finishing confections in these different ways
are here given.
69. To coat with bonbon cream, put the cream in a double boiler without
any water and allow it to melt with as little stirring as possible. It
is best to use a small double boiler for this purpose and not to melt
too much of the cream at one time, as it is apt to become grainy if it
is used too long for dipping. When it has melted to the extent that the
coating will not be too thick after it has cooled, the dipping of the
candies may begin. As soon as it is found that no more centers can be
dipped in the cream, melt some fresh cream for the remaining centers,
but do not add it to that which has been used before. Instead, use the
first up as closely as possible and then drop the remainder by spoonfuls
on waxed paper. With all of it used, wash and dry the inner pan of the
double boiler and start again with a fresh lot of the cream.
70. To coat the centers, drop one at a time into the melted cream and
turn over with a coating fork or an ordinary table fork. When the
surface is entirely covered, lift out of the cream with the fork and
allow any superfluous coating to drip off. Then drop the coated bonbons
on waxed paper, to cool. While this work may prove a little difficult at
first, it can be done with dexterity after a little practice. If an
effort is made to have the centers uniform in size and shape, the
finished candies will have the same appearance. While the cream is soft,
tiny pieces of candied fruit or nuts may be pressed into the coating to
decorate the bonbons.
COATING CHOCOLATE
To prepare the chocolate, put all the ingredients in a double boiler and
allow them to melt, being careful that not a single drop of water nor
other foreign substance falls into the mixture. Do not cover the boiler,
for then the steam will condense on the inside of the cover and fall
into the chocolate. As this will spoil the chocolate so that it cannot
be used for coating, the pan in which the chocolate is melted should
always be allowed to remain open. The paraffin used helps to harden the
chocolate after it is put on the centers; this is a particular
advantage at any time, but especially when chocolates are made in
warm weather.
72. When the chocolate HAS COMPLETELY MELTED, dip some of it into a
small bowl or other dish or utensil having a round bottom and keep the
rest over the heat so that it will not harden. With a spoon, beat that
which is put into the bowl until it is cool enough to permit the fingers
being put into it. Then work it with the fingers until all the heat is
out of it and it begins to thicken. It may be tested at this point by
putting one of the centers into it. If it is found to be too thin, it
will run off the candy and make large, flat edges on the bottom. In such
an event, work it and cool it a little more. When it is of the proper
thickness, put the centers in, one at a time, and cover them completely with the
chocolate and place them on waxed paper or white oilcloth to harden. As they
harden, it will be found that they will gradually grow dull. No attempt whatever
should be made to pick up these candies until they are entirely cold. This process is
sometimes considered objectionable because of the use of the bare hands, but
chocolate coating cannot be so successfully done in any other way as with the
fingers. Therefore, any aversion to this method should be overcome if good results
are desired.
73. When the chocolate begins to harden in the bowl and consequently is
difficult to work with, add more of the hot chocolate from the double
boiler to it. It will be necessary, however, to beat the chocolate and
work it with the fingers each time some is added, for otherwise the
coating will not be desirable. So as to overcome the necessity of doing
this often, a fairly large amount may be cooled and worked at one time.
Care should be taken to cover each center completely or its quality will
deteriorate upon standing. With conditions right, the centers of
chocolates and bonbons should soften and improve for a short time after
being made, but chocolate-coated candies will keep longer than bonbons,
as the coating does not deteriorate.
* * * * *
NATURE OF TAFFIES
75. TAFFY is probably one of the simplest candies that can be made.
Indeed, if candy of this kind is boiled long enough, it is almost
impossible to have unsatisfactory results. Taffies are usually made from
white sugar, but a variety of flavors may be obtained by the use of
different ingredients and flavors. For instance, molasses is used for
some taffies, maple sirup for others, and brown sugar for others, and
all of these offer an opportunity for variety. Then, again, taffy made
from white sugar may be varied by means of many delightful colors and
flavors. Melted chocolate or cocoa also makes a delightful
chocolate-flavored taffy. Recipes for all of these varieties are here
given, together with a number of recipes for closely related
confections, such as butter scotch, glace nuts and fruits, peanut
brittle, and nut bars.
VANILLA TAFFY
4 c. sugar
1/4 tsp. cream of tartar
1 Tb. vinegar
1 c. boiling water
2 Tb. butter
1 tsp. vanilla
To the sugar, add the cream of tartar, vinegar, and boiling water. Place
over the fire and boil until it will form a brittle ball when tested in
cold water or will register at least 260 degrees on a thermometer. Just
before the boiling is completed, add the butter. Remove from the fire,
add the vanilla, pour in a shallow layer in a buttered pan or plate.
Cool and pull. When the taffy has been pulled until it is perfectly
white and is hard enough to retain its shape, twist it into a long, thin
rope and cut with a pair of scissors into inch lengths.
BUTTER TAFFY
2 c. light-brown sugar
1 c. white sugar
1/2 c. corn sirup
1 Tb. vinegar
3/4 c. boiling water
1/4 butter
1 tsp. vanilla
Mix all the ingredients except the butter and vanilla. Place over the
fire and boil until a brittle ball will form in cold water or a
temperature of 260 degrees is reached. Just before the boiling has been
completed, add the butter. Remove from the fire, add the vanilla, and
pour in a thin layer into greased pans or plates. Cool, pull, and cut.
79. MOLASSES TAFFY.--Of all the taffies, that made with molasses is
nearly always the favorite. A light cane molasses that is not very
strong in flavor is the preferred kind for this candy. When cut into
round flat pieces and wrapped in waxed paper, molasses taffy appeals to
both old and young.
MOLASSES TAFFY
Mix all the ingredients except the butter. Cook until a brittle ball
will form or a temperature of 264 degrees is reached on the thermometer.
Add the butter just before the boiling is completed. Remove from the
fire, pour into greased pans or plates, and allow it to become cool
enough to handle. Then pull and cut.
80. CHEWING TAFFY.--A taffy that is hard enough not to be sticky and
still soft enough to chew easily is often desired. Chewing taffy, which
is explained in the accompanying recipe, is a candy of this kind. After
being pulled, it may be cut as other taffy is cut or it may be piled in
a mass and chopped into pieces.
CHEWING TAFFY
Put the gelatine to soak in a few tablespoonfuls of cold water. Cook the
sugar, sirup, and milk until the mixture will form a hard ball that may
be dented with the fingers or it reaches a temperature of 252 degrees.
Stir the mixture gently to prevent burning. Remove from the fire and add
the butter. Take the gelatine from the water, squeeze it as dry as
possible, and add it to the hot mixture, stirring until it is entirely
dissolved. Pour on a greased surface, cool, and pull until it is a
light-cream color. While pulling, flavor with vanilla and a few drops of
lemon. Stretch into a long thin rope and cut into inch lengths or pile
in a mass and chop into pieces.
BUTTER SCOTCH
2 c. white sugar
2 c. brown sugar
1/4 c. corn sirup
1 Tb. vinegar
1/4 tsp. cream of tartar
1/4 c. butter
1 tsp. lemon extract
Mix all the ingredients except the butter and the lemon extract. Boil
until a hard ball will form or 256 degrees register on the thermometer.
Just before the boiling is completed, add the butter, and when the
mixture has been removed from the fire, add the lemon extract. Pour into
a greased pan, and before it has entirely cooled, cut into squares with
a knife. When cold and desired for serving, remove from the pan and
break the squares apart. If desired, candy of this kind may be allowed
to become entirely cold without cutting and then broken into irregular
pieces just before being served.
83. GLACE NUTS AND FRUITS.--Nuts and fruits covered with a clear, hard
candy are known as glace nuts and fruits. These are a very delightful
confection, and can easily be made if the accompanying directions are
carefully followed. Nuts of any variety may be used for this purpose,
and such nuts as almonds need not be blanched. Candied cherries, candied
pineapple, pressed figs, dates, and raisins are the fruits that are
usually glaced. Confections of this kind should be eaten while fresh or
kept in a closed receptacle in a dry place.
Prepare the nuts by shelling them and, if necessary, roasting them, and
the fruits by cutting them into small strips or cubes. Mix the sugar and
cream of tartar and add the water. Cook until it will form a very
brittle ball in water, will spin hair-like threads when drops of it fall
from the spoon, or registers 290 degrees on the thermometer. Remove from
the fire and put in a convenient place for the dipping of the fruit and
nuts. Drop these into the hot sirup, one at a time, with a coating fork
or an ordinary table fork. When entirely covered with the sirup, remove
and drop on greased plates or pans.
84. PEANUT BRITTLE.--Peanuts are often used in confection making and are
very much liked by the majority of persons. They come in two general
varieties, which may be roasted before use or used unroasted, and it is
well for the housewife to understand the difference between them. One
variety is the large, oblong peanut generally sold at peanut stands and
used for the salted peanuts sold in confectionery stores. The other is
the variety known as Spanish peanuts, which are small and round. For
some candies, it is necessary that the peanuts be roasted and the skins
removed, while for others unroasted peanuts with the skins on are
desirable. To remove the skins from unroasted peanuts, they must be
blanched by immersing them in boiling water until the skins will slip
off easily, but in the case of roasted peanuts, the skins may be removed
without blanching.
85. Peanut brittle is one of the candies in which peanuts are used. As
its name implies, it is very thin and brittle and it usually contains a
great many peanuts. Two recipes for candy of this kind are here given,
one requiring peanuts that are roasted and blanched and the other,
peanuts that are unroasted and not blanched.
2 c. sugar
1/2 lb. shelled, roasted peanuts
Put the sugar in a saucepan without any water. Place it over a slow fire
and allow it to melt gradually until a clear, reddish-brown liquid is
formed, taking care not to allow it to burn. Have a pan greased and
covered with a thick layer of a large variety of roasted peanuts. Pour
the melted sugar over them and allow it to become hard. Then break into
pieces and serve.
3 c. sugar
1 c. corn sirup
1 c. water
1/4 c. butter
1 lb. raw Spanish peanuts
1 tsp. vanilla
1 Tb. soda
Mix the sugar, sirup, and water and place it over the fire. Boil until
a hard ball will form or a temperature of 250 degrees is reached on the
thermometer. Add the butter and the peanuts without removing their brown
skins. Allow to cook, stirring all the time, until the mixture begins to
turn a light brown and the skins of the peanuts pop open, showing that
the peanuts are roasted. Remove from the fire, add the vanilla and the
soda and stir rapidly. Then pour the mixture, which will become thick
upon the addition of the soda, on a flat, greased surface. A slab is
better for this purpose than anything else, but if this cannot be
obtained a metal or other hard table top may be used. When the candy
begins to get stiff, loosen it from the surface on which it was poured,
cut it into two pieces, and turn each over; or, if it can be handled
without cutting, turn the entire piece over. Then stretch the candy
until it is just as thin as possible, beginning around the edge. As it
becomes colder, stretch even thinner. When entirely cool, break into
pieces and serve.
NUT BARS
2 c. sugar
3/4 c. corn sirup
1/4 c. water
1-1/2 c. shelled nuts
Put the sugar, sirup, and water over the fire and stir until it boils.
Cover and cook until a hard ball will form or a temperature of 254 or
256 degrees is reached. Spread the nuts on a buttered slab or pan, and
to them add fruit or coconut if it is desired to use either of these.
Pour the hot sirup over this until it is about 1 inch in thickness. When
sufficiently cool, cut in pieces of any desirable size, using a quick,
sliding motion of the knife and pressing down at the same time. Break
into pieces when entirely cold and serve.
CARAMELS
PLAIN CARAMELS
3 c. milk
3 c. sugar
1-1/2 c. corn sirup
CHOCOLATE CARAMELS
Cook the molasses or maple sirup, the corn sirup, and the sugar with 1
cupful of the milk until the mixture will form a soft ball in cold
water. Then add the remainder of the milk and cook until the mixture is
thick. Add the butter, chocolate, and salt, and cook until a hard ball
will form in cold water or a temperature of 248 degrees is reached,
stirring constantly to prevent burning. Add the vanilla, pour on a
buttered surface, cool, cut, and serve.
* * * * *
CREAM CANDIES
91. There are numerous varieties of cream candies, some of which must be
made with great care while others may be made quickly and easily. For
instance, fudge, penuchie, divinity, and sea foam are examples of cream
candies that do not require long preparation, but these must generally
be used up quickly, as they do not stay soft upon exposure to the air
unless it is very moist. On the other hand, such cream candies as opera
cream, fondant, center cream, and orientals require both care and time
in their preparation. If these are properly looked after, they may be
kept for some time. In fact, it is necessary that some of them stand for
several days before they can be made into the numerous varieties to
which they lend themselves.
92. FUDGE NO. 1.--Probably no other candy is so well known and so often
made as fudge. Even persons little experienced in candy making have
success with candy of this kind. Another advantage of fudge is that it
can be made up quickly, very little time being required in its
preparation. Several varieties of fudge may be made, the one given in
the accompanying recipe being a chocolate fudge containing a small
quantity of corn starch.
FUDGE No. 1
3 c. sugar
1-1/4 c. milk
2 Tb. butter
Pinch of salt
2 sq. chocolate
1 Tb. corn starch
3 Tb. water
1 tsp. vanilla
Mix the sugar, milk, butter, and salt and boil until a very soft ball
will form in water. Then add the chocolate and the corn starch, which
has been moistened with the cold water. Boil to a temperature of 236
degrees or until a ball that will hold together well and may be handled
is formed in cold water. Remove from the fire and allow the mixture to
cool until there is practically no heat in it. Add the vanilla, beat
until thick, pour into a buttered pan, cut into squares, and serve.
93. FUDGE NO. 2.--A fudge containing corn sirup is liked by many
persons. It has a slightly different flavor from the other variety of
fudge, but is just as creamy if the directions are carefully followed.
FUDGE No. 2
3/4 c. milk
2 c. sugar
1/4 c. corn sirup
2 Tb. butter
Pinch of salt
2 sq. chocolate
1 tsp. vanilla
Cook the milk, sugar, corn sirup, butter, and salt until the mixture
will form a very soft ball when tried in water. Add the chocolate and
cook again until a soft ball that can be handled will form or the
thermometer registers 236 degrees. Remove from the fire, cool without
stirring until entirely cold, and then add the vanilla. Beat until
creamy, pour into buttered pans, cut into squares, and serve.
94. TWO LAYER FUDGE.--A very attractive as well as delicious fudge can
be had by making it in two layers, one white and one dark. The dark
layer contains chocolate while the white one is the same mixture, with
the exception of the chocolate. The layers may be arranged with either
the white or the dark layer on top, as preferred.
TWO-LAYER FUDGE
4 c. sugar
1-1/2 c. milk
6 Tb. corn sirup
2 Tb. butter
Pinch of salt
2 sq. chocolate
1 tsp. vanilla
Mix the sugar, milk, corn sirup, butter, and salt, and cook until a very
soft ball will form. Transfer half of the mixture to another pan and add
to it the chocolate, which has been melted. Boil each mixture until it
tests 238 degrees with the thermometer or a soft ball that can be
handled well will form in cold water. Upon removing it from the fire,
add the vanilla, putting half into each mixture. Set aside to cool and
when all the heat is gone, beat one of the mixtures until it becomes
creamy and pour it into a buttered pan. Then beat the other one and
pour it over the first. Cut into squares and serve.
BROWN-SUGAR FUDGE
2 c. brown sugar
1 c. white sugar
1 c. milk
1 Tb. butter
1 tsp. vanilla
3/4 c. chopped peanuts
Mix the sugar, milk, and butter and boil until a soft ball will form in
cold water or a temperature of 238 degrees is reached on the
thermometer. Remove from the fire, add the vanilla, and cool until the
heat is out of the mixture. Beat, and when the candy begins to grow
creamy, add the chopped nuts. When sufficiently thick, pour into a
buttered pan, cut, and serve.
96. MAPLE PENUCHIE.--Almost any kind of maple candy finds favor with the
majority of persons, but maple penuchie is especially well liked. Nuts
and coconut are used in it, and these improve the flavor very much.
MAPLE PENUCHIE
3 c. maple sirup
1/4 tsp. soda
1 c. milk
Few grains of salt
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. shredded coconut
Into the maple sirup, stir the soda, and add the milk and salt. Place
over the fire and boil until a soft ball that can be easily handled will
form in cold water or a temperature of 238 degrees is reached on the
thermometer. Remove from the fire, add the vanilla, and allow the
mixture to become entirely cold. Beat, and when it begins to get thick,
add the nuts and coconut. Continue beating until the candy grows stiff
but can be poured out. Pour in a buttered pan, cut, and serve.
DIVINITY
Boil the sirup, water, and sugar together until a fairly hard ball will
form in cold water or the mixture registers 240 degrees on the
thermometer, which is a trifle harder than the fudge mixture. Beat the
egg white until it is stiff but not dry. Over this pour the hot mixture
a drop at a time until it can be added faster without cooking the egg
white. Beat rapidly until all the sirup is added, stir in the vanilla,
and when fairly stiff add the nuts and raisins. Continue beating until
the mixture will stand alone, and then drop by spoonfuls on oiled paper
or a buttered surface. When dry enough to handle, divinity may
be served.
SEA FOAM
2 c. light-brown sugar
1/2 c. water
Pinch of salt
1 egg white
1 tsp. vanilla
Boil the sugar, water, and salt until a fairly hard ball will form or
the thermometer registers 240 degrees. Beat the egg white stiff, but not
dry. Pour the hot sirup over the egg white, a drop at a time at first,
and then as fast as possible without cooking the egg white. Add the
vanilla and continue beating the mixture until it will stand alone. Drop
by spoonfuls on a buttered surface or oiled paper. When sufficiently
dry, remove from the surface and serve.
A little ingenuity on the part of the person making up the fondant will
result in many delightful bonbons. Candied fruits, nuts, coconut, and
numerous varieties of flavoring and coloring may be utilized very
successfully with fondant. It should be remembered, however, that
bonbons do not keep fresh for more than a few days or a week at the most
if they are exposed to the air. If it is desired to keep them for any
length of time, they should be packed in a tin box, but when stored in
this way, different colors should not be placed next to each other or
they will mix.
FONDANT
5 lb. sugar
1 qt. water
6 drops acetic acid or 1/4 tsp. cream tartar
Mix the sugar, water, and acetic acid or cream of tartar. Place over the
fire and stir until the sugar is dissolved. Just before the mixture begins to boil, wash
down the sides of the kettle with a wet cloth. Then place a lid over the kettle and
cook until almost ready to test. Remove the cover and insert a thermometer, which
should register 238 degrees. If the fondant is to be stored for some time, it may be
boiled to 240 degrees, but for general use a mixture that reaches a temperature of
238 degrees will be the most satisfactory. If the water test is applied, the mixture
should form a firm ball that can be easily held in the fingers. Just before the boiling
is completed, cool a large platter or a slab and moisten it by wetting it with a damp
cloth.
No time should intervene between the end of the boiling and the removal
of the sirup from the stove, for every second that the sirup is allowed
to stand over the hot burner before it is poured out will raise the
temperature. Pour quickly on the platter and do not allow it to drip. If some sirup is
left in the pan, utilize it for something else, rather than allow it to drop on the
surface of the candy in the platter or slab. It is at this point that crystallization
begins, and the fondant, instead of being creamy, will become grainy. Cool as quickly
as possible, so as to lessen the chances for crystallization to begin, and do not
disturb the sirup in any way during the cooling. The best way in which to accomplish
this is to put the platter in a cool place and make it perfectly level before the sirup is
poured into it.
When the mixture has cooled to the extent that it no longer retains any
heat, it is ready to be stirred. As already explained, a putty knife or
a wallpaper scraper is the most satisfactory utensil to use for this
purpose, especially if a large batch is being made. However, a small
batch may be stirred very successfully with a case knife. With whatever
utensil is selected, scrape the fondant up into a heap, and then start the working.
See that all parts are worked alike. Continue the operation, occasionally scraping off
the knife or the paddle used. The first indication of the creaming stage will be a
cloudy look in the mixture and a slight thinning of it, so that the work will be easier
for a few minutes. It will then gradually begin to harden, and when the end of the
work is reached the hardening will progress rapidly. At this stage, try to get the mass
together, see that no loose fragments cling to the platter, and pile all into a heap. By
the time the working is completed, the candy will be rather hard and will look as if it
can
never be worked into a soft, creamy candy. It will become soft, however,
by the proper treatment.
Wring a clean towel or napkin out of cold water, and place it tightly over the mass of
fondant and tuck it in securely around the edges. Allow the candy to stand for an
hour in this way. At the end of this time it will be sufficiently moist to work in any
desired way. With a knife or a scraper, break it off into pieces of a size that can be
handled well at one time and work each one of these soft by squeezing
it in the manner shown in Fig. 12. When all of the pieces have been
worked soft, pack them into a bowl and continue working until all the
fondant has been worked together and is soft. Over the top of the bowl,
place a damp cloth and cover this with a plate or an earthen cover. Set away in
some place where it will remain cool, but will not become too moist, until it is desired
for further use.
The four recipes that follow show how fondant can be made up into
attractive as well as delicious confections. They will doubtless give
the housewife other ideas as to ways of preparing candies from this
foundation material.
104. To make more elaborate bonbons, form small round centers out of the fondant
to which have been added such materials as dates, figs, raisins, nuts, or coconut, or
any combination of these. Only enough fondant should be used to make the other
materials stick together. Then, in a double boiler, color, flavor, and melt some of the
fondant and, with a coating or other fork, drop the centers into this melted cream.
When thoroughly coated, remove, and place on waxed paper. While warm, a piece of
nut or candied fruit may be placed on the top of each one. If it is desired not to use
fondant in the centers, the nuts or candied fruits themselves may be dipped into the
melted bonbon cream
and then placed on waxed paper to harden.
Divide the mass of fondant to be used into two parts and color one of
these a pale pink. Flavor the pink mass with wintergreen and the white
one with peppermint. Put one of these in a double boiler and allow it to
melt until it is soft enough to pour. Then, with a dessert spoon or a tablespoon, drop
the melted fondant on a smooth surface in sufficient amounts to make wafers about
the size of a quarter. Drop quickly and as accurately as possible so that the wafers
will be the same size and shape. Allow them to stand until cold and set.
Sometimes it will be found that two wafers can be dropped from the same
spoonful before the material becomes too cold to pour, but usually it is
necessary to dip a fresh spoonful for each wafer. As the fondant hardens
on the back of the spoon it should be scraped off and put back into the
double boiler. A comparatively small amount of fondant should be melted
at one time in order to provide against its becoming sugary, but if it
shows any signs of this condition the double boiler should be emptied
and thoroughly cleaned before more of the fondant is melted in it.
To make rainbow delight, divide fondant into three parts. Flavor one
with vanilla and to it add chopped nuts. Flavor the second with
strawberry, color it pink, and, if desired, add shredded coconut. To the
third, add melted bitter chocolate until it is as dark as preferred.
Line a small bread pan or a box as smoothly as possible with waxed
paper, place the white fondant in the bottom, and press it down into a
layer. Over this put the chocolate fondant, press this into a layer, and
on top of it place the pink candy. After making the mass smooth and
even, allow it to remain where it will be cold until it is set. Then
remove it from the pan or box by turning it out on a surface that has
been slightly dusted with confectioner's sugar. Have coating chocolate
melted and cover the surface of three sides of the candy with a thick
layer of the chocolate. If, when the chocolate becomes dry and hard, it
seems a little thin, give it a second coating.
When it is entirely cold, turn the candy over and coat the remaining
side. To serve, cut into slices and cut each slice into pieces.
107. TUTTI-FRUTTI ROLLS.--Another very good candy that can be made from
fondant is tutti-frutti roll. Secure nuts, cherries, candied pineapple,
and citron, chop them fine, and to them add shredded coconut. Work these
in any quantity desired into the fondant until all are worked through
evenly and then flavor with vanilla. Shape the mass into a roll and let
it stand until it is well set. Then coat it with coating chocolate. When
it has become cold, turn it over and coat the bottom. To serve
tutti-frutti roll, cut it into slices.
108. OPERA CREAM.--No more delicious cream candy can be made than that
known as opera cream. This may be colored and flavored in many different
ways or made up in various forms. When chocolate is added to it, a
better fudge than the ordinary kinds is the result. Sufficient time
should be allowed for the making of opera cream, for it is necessary
that this candy stand for several hours before it is worked up.
OPERA CREAM
4 c. sugar
1/8 tsp. cream of tartar
2 Tb. corn sirup
1 pt. thin cream
Vanilla
Mix the sugar and the cream of tartar, add the sirup and cream, and cook
over a hot fire. Watch closely to see whether the cream looks as if it
might curd, and if it does, beat rapidly with a rotary beater. Do not
stir after the boiling has begun unless it is necessary to keep the
mixture from sticking to the pan. Boil until a very hard ball will form
in water or until it registers 240 degrees on the thermometer. Moisten a
large, flat platter or a marble slab, pour the mixture on it, and allow
it to remain until it is entirely cool, disturbing it in no way during
this cooling. When cool, work up with a putty knife or a similar utensil
in the same manner as for fondant until it becomes hard and creamy.
Place all in a heap in the center of the slab or platter and cover
closely with a damp cloth, a clean towel being desirable for this
purpose. Allow it to stand for about 2 hours, and then work it with the
hands, being careful to remove any lumps that it might contain.
The cream used for these centers may be colored and flavored in any
desirable way. It is somewhat firm while being handled, but will be
found to soften after it has been made up and coated. It can be handled
better if it is made 3 or 4 days before it is desired for use. As will
be noted, the recipe is given in a fairly large quantity, for it is
preferable to make a good-sized amount of the cream at a time; but it
need not all be used up at once.
CENTER CREAM
8 c. sugar
2 c. glucose or corn sirup
3 c. water
Mix the sugar, glucose or corn sirup, and water and proceed in the same
way as for fondant. Boil until the thermometer registers 234 or 236
degrees or a ball that is not quite so firm as for fondant will form in
cold water. Pour on a moistened platter or slab to cool. Then cream in
the same manner as for fondant, but allow more time for this part of the
work, as the glucose does not cream rapidly. Just before it hardens,
pour it into a crock or a bowl, place a damp cloth over the top of the
bowl, and put away for a couple of days.
110. The molds for shaping center creams are formed in a thick layer of
corn starch by means of a device that may be bought from a candy-making
supply house or made at home. This device consists of a long strip with
projections that may be pushed into the corn starch to make neatly
shaped holes, or molds. These projections are spaced about 1 inch apart,
so that the walls between the corn-starch molds will not fall down when
the center-cream mixture is poured into them. A long stick, such as a
ruler or a yardstick, and either corks of different sizes or plaster of
Paris may be employed to make such a device. If corks are to be used,
simply glue them to the stick, spacing them about 1 inch apart. If
plaster of Paris is to be used, fill small receptacles about the size
and shape of chocolate creams with a thin mixture of plaster of Paris
and water and allow it to set. When hard, remove the plaster-of-Paris
shapes and glue them to the stick, spacing them the same distance as
mentioned for the corks. The home-made device will answer the same
purpose as one that is bought, and is much less expensive.
111. When it is desired to make up the creams, sift corn starch into a
pan to form a thick layer, making it perfectly level on top with the
straight edge of a knife. Then make depressions, or molds, in the corn
starch by pressing into it the device just described. Make as many rows
of molds as the space will permit, but do not make them so close
together as to weaken the walls between the molds. Melt some of the
center cream in a double boiler, color and flavor as desired, and pour
into the molds made in the corn starch. Allow the centers to remain
until they become hard in the molds. Then pick them out, blow off the
corn starch, and set aside until ready to coat. Continue making centers
in this way until all the cream is used up, resifting the corn starch
and making new molds each time. Then coat with chocolate in the
usual way.
Since these centers are very sweet, a slightly bitter chocolate is the
best kind with which to coat them. Confectioner's bitter-sweet chocolate
will be found to be the most satisfactory, but if this cannot be
procured, bitter chocolate may be mixed with sweet coating chocolate.
ORIENTALS
5 c. granulated sugar
2 c. water
1 tsp. glycerine
6 drops acetic acid
2 egg whites
Vanilla
Put the sugar, water, and glycerine over the fire and stir until the
sugar is dissolved. Wash down the sides of the kettle with a cloth, and
just as the mixture begins to boil, add the acetic acid. Place a cover
over the pan and allow the mixture to boil until a temperature of 238
degrees is reached on the thermometer or a firm ball that can be easily
held in the fingers will form. Pour out on a slab or a platter to cool,
and when perfectly cool begin to work it as for fondant, but first beat
the egg whites until they are stiff. As soon as the candy is collected
into a mass, pour the egg whites over it. Continue to work the candy until all of the
egg white is worked in. Add the vanilla during this process. If the mixture seems stiff
and the eggs do not work in, continue with a little patience, for they will eventually
combine with the candy. Because of the eggs, oriental cream is whiter than bonbon
cream, and so it is a little difficult to tell just when it is beginning to get creamy.
However, it softens a little as it begins to
set, just as fondant does. At this point work slowly, and as it hardens
get it into a mass in the center of the slab. When completely worked, it
will not be so hard as fondant. Make it up at once into small, round
centers, and as they are made place them on pieces of oiled paper to
become 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 centers, coat
them with chocolate in the usual way. Be careful to cover the entire
surface with chocolate, for otherwise the quality of the center will
deteriorate. A good plan is to wrap candies of this kind in waxed paper,
especially if they are to be packed in boxes, for then they will not be
so likely to crush.
UNCOOKED FONDANT
XXXX sugar
Egg white or sweet cream
MISCELLANEOUS CONFECTIONS
114. STUFFED DATES.--Dates from which the seeds have been removed and
which have been filled with nuts or fondant or a combination of both are
a confection that meets with much favor. The uncooked fondant is
entirely satisfactory for this purpose, but if some of the other is on
hand it will make an especially fine confection. Regardless of what is
used for a filling, though, the preparation of such dates is the same.
First wash the dates in warm water and rinse them in cold water. Then,
if there is time, spread them out in a single layer on a cloth and let
them remain until they are entirely dry. Cut a slit in the side of each
one with a knife and remove the seed. If nuts, such as English walnuts,
are to be used for the filling, place half a nut meat in the cavity left
by the seed and press the date together over it. In case fondant and
nuts are to be used, chop the nuts and mix them with the fondant.
Coconut may be used in place of the nuts if desired or the fondant may
be used alone. Shape the fondant into tiny balls, press one tightly into
the cavity left by the seed, and close the date partly over the filling.
When all the dates have been stuffed, roll them in sugar, preferably
granulated, and serve.
115. SALTED NUTS.--Nuts to which salt has been added are an excellent
contrast to the sweet confections that have been described. At social
gatherings, luncheons, dinners, etc., they are often served in
connection with some variety of bonbon and many times they replace the
sweet confection entirely. Peanuts and almonds are the nuts generally
used for salting. If peanuts are to be salted, the unroasted ones should
be purchased and then treated in exactly the same way as almonds. Before
nuts are salted, they must first be browned, and this may be
accomplished in three different ways: on the top of the stove, in the
oven, and in deep fat. Preparing them in deep fat is the most
satisfactory method, for by it all the nuts reach the same degree of
brownness.
116. First blanch the nuts by pouring boiling water over them and
allowing them to remain in the water until the skins can be removed;
then slip off the skins without breaking the nuts apart if possible.
Spread the nuts out on a towel to dry.
To brown nuts on top of the stove, heat a heavy frying pan over a slow
fire and into it put a small amount of fat. Add the nuts and stir
constantly until they are browned as evenly as possible. This part of
the work requires considerable time, for the more slowly it is done the
less likely are the nuts to have burned spots. Salt the nuts before
removing them from the pan, turn them out into a dish, cool, and serve.
ORIENTAL DELIGHT
MARSHMALLOWS
8 tsp. gelatine
1-1/4 c. water
2 c. sugar
Few grains salt
1 tsp. vanilla
1/2 Tb. corn starch
Soak the gelatine in one-half of the water for 5 minutes. Cook the sugar
and the remaining water until it will spin a thread when dropped from a
spoon. Remove from the fire and add the gelatine. When partly cold, add
the salt and the flavoring. Beat with an egg whip, cooling the mixture
as rapidly as possible, until it is light and fluffy. When the mixture
is thick, add the corn starch slowly, working it in thoroughly. Then
pour out on a flat surface that is well dusted with confectioner's
sugar. Let stand in a cool place until thoroughly chilled. Cut in
squares by pressing the blade of a knife down through the mass, but do
not slide it along when cutting. Remove the pieces, dust on all sides
with powdered sugar, and serve.
NOUGAT
3 c. sugar
1-1/2 c. corn sirup
1/4 c. strained honey
1 c. water
2 egg whites
1 tsp. vanilla
2 c. nut meats
Put the sugar, corn sirup, honey, and water together and cook until a
temperature of 260 degrees is reached or a brittle ball will form in
water. Beat the egg whites stiff and pour the mass slowly into them,
beating constantly until the mixture grows stiff and waxy. Then add the
vanilla and nut meats. Mix well and pour into a small box or pan lined
with waxed paper. If chocolate is to be used for flavoring, add the
desired amount just before pouring the mixture into the pan. When it has
cooled sufficiently, cut in squares or slices.
CANDIED PEEL
Remove the skin in quarters from the fruit, scrape off as much of the
white as possible, and cut each piece of skin into narrow strips. Put
these to cook in cold water, boil them until they may be easily pierced
with a fork, and then drain off the water. Add the water to the sugar
and cook until a thread will form when the sirup is dropped from a
spoon. Add the cooked peel to the sirup and cook for 5 to 10 minutes.
Drain and dredge in granulated sugar. Spread in a single layer to dry.
To make pop-corn balls, first shell the corn and pop it. Then make a
sirup with half as much water as sugar and cook it until it will spin a
thread. Have the pop corn in a large bowl and pour the sirup over it,
working quickly so that all the sirup can be used up while it is warm.
To form the balls, take up a large double handful and press firmly
together. If the sirup sticks to the hands, dip them into cold water so
as to moisten them somewhat before the next handful is taken up. Work in
this manner until all the corn is made into balls.
CRACKER JACK
SERVING CANDY
123. The best time to serve candy is when it will interfere least with
the digestion, and this is immediately after meals. A dish of candy
placed on the table with the dessert adds interest to any meal. It
should be passed immediately after the dessert is eaten.
* * * * *
CONFECTIONS
EXAMINATION QUESTIONS
(2) Discuss the use of confections in the diet of children and adults.
(4) Discuss briefly the kinds and qualities of sugar and their uses.
(8) (a) What acids are used in candy making? (b) Why are these acids
used?
(9) Of what value are milk, cream, and butter in the making of candy?
(10) What may be said of the selection of a pan for cooking candy?
(11) (a) What methods are used for testing candies? (b) Which of
these methods is the most accurate?
(12) (a) How should the mixture be poured out to cool when a creamy
candy is being made? (b) To what point should the sirup be cooled
before the stirring is begun?
(13) (a) How should chocolate be melted? (b) How should coating with
chocolate be done?
(17) What should be guarded against in the making of all cream candies?
(18) (a) What is fondant? (b) How may fondant be stored for future
use?
* * * * *
BEVERAGES
* * * * *
3. The beverages that are in common use may be placed in three general
classes: alcoholic, stimulating, and non-stimulating. The
alcoholic beverages include such drinks as beer, wine, whisky, etc.,
some of which are used more in one country than in another. In fact,
almost every class of people known has an alcoholic beverage that has
come to be regarded as typical of that class. Alcoholic fermentation is
supposed to have been discovered by accident, and when its effect became
known it was recognized as a popular means of supplying a beverage and
some stimulation besides. Under stimulating beverages come tea, coffee,
and cocoa. These are in common use all over the world, certain ones, of
course, finding greater favor in some countries than in others. With the
exception of cocoa, they provide very little food value. In contrast
with these drinks are the non-stimulating beverages, which include fruit
punches, soft drinks, and all the milk-and-egg concoctions. These are
usually very refreshing, and the majority of them contain sufficient
nourishment to recommend their frequent use.
WATER IN BEVERAGES
SOFT WATER is water that contains very little mineral matter. A common
example of soft water is rainwater.
HARD WATER is water that contains a large quantity of lime in solution.
Boiling such water precipitates, or separates, some of the lime and
consequently softens the water. An example of the precipitation of lime
in water is the deposit that can be found in any teakettle that has been
used for some time.
DISTILLED WATER is water from which all minerals have been removed. To
accomplish this, the water is converted into steam and then condensed.
This is the purest form of water.
7. About one-third of all the water required each day is taken in the
form of beverages with the meals. It was formerly thought that liquids
dilute the gastric juice and so should be avoided with meals. However,
it has been learned that beverages, either warm or cold, with the
exception of an occasional case, may be taken with meals without
injury. The chief point to remember is that it is unwise to drink
beverages either too hot or too cold. For the best results, their
temperature should be rather moderate.
ALCOHOLIC BEVERAGES
* * * * *
STIMULATING BEVERAGES
12. STIMULATING BEVERAGES are those which contain a drug that stimulates
the nervous and the circulatory system; that is, one that acts on the
nerves and the circulation in such a way as to make them active and
alert. Common examples of these beverages are coffee, tea, and cocoa or
chocolate. If the nerves are in need of rest, it is dangerous to
stimulate them with such beverages, for, as the nervous system
indirectly affects all the organs of the body, the effects of this
stimulation are far-reaching. The immediate effect of the stimulant in
these beverages is to keep the drinker awake, thus causing
sleeplessness, or temporary insomnia. If tea and coffee are used
habitually and excessively, headaches, dull brains, and many nervous
troubles are liable to result.
TABLE I
-------------------------------------------------------------
Quantity of Quantity of
Beverage Stimulant Stimulant Tannic Acid
Grains Grains
-------------------------------------------------------------
Coffee Caffeine 2 to 3 1 to 2
Tea Theine 1 to 2 1 to 4
Cocoa or chocolate Theobromine 1 to 1-1/2 1/2 to 1
-------------------------------------------------------------
To reduce the quantity of caffeine contained in coffee has been the aim
of many coffee producers. As a result, there are on the market a number
of brands of coffee that have been put through a process that removes
practically all the caffeine. The beverage made from coffee so treated
is less harmful than that made from ordinary coffee, and so far as the
flavor is concerned this loss of caffeine does not change it.
16. Neither tea nor coffee possesses any food value. Unless sugar or
cream is added, these beverages contain nothing except water, flavor,
stimulant, and tannic acid. Chocolate and cocoa, however, are rich in
fat, and as they are usually made with milk and sugar they have the
advantage of conveying food to the system. Because of their nature, tea
and coffee should never be given to children. Cocoa and chocolate
provide enough food value to warrant their use in the diet of young
persons, but they should not be taken in too great quantity because of
the large amount of fat they contain. Any of these beverages used in
excessive amounts produces the same effect as a mild drug habit.
Consequently, when a person feels that it is impossible to get along
without tea or coffee, it is time to stop the use of that beverage.
* * * * *
COFFEE
17. COFFEE is the seed of the coffee tree, which in its wild state grows
to a height of 20 feet, but in cultivation is kept down to about 10 or
12 feet for convenience in gathering the fruit. Coffee originated in
Abyssinia, where it has been used as a beverage from time immemorial. At
the beginning of the 15th century, it found its way into Arabia, where
it was used by the religious leaders for preventing drowsiness, so that
they could perform religious ceremonies at night. About 100 years later
it came into favor in Turkey, but it was not until the middle of the
17th century that it was introduced into England. Its use gradually
increased among common people after much controversy as to whether it
was right to drink it or not. It is now extensively grown in India,
Ceylon, Java, the West Indies, Central America, Mexico, and Brazil. The
last-named country, Brazil, furnishes about 75 per cent. of the coffee
used in the United States and about 60 per cent. of the world's supply.
19. OBTAINING THE COFFEE SEEDS.--The seeds of the coffee tree are
enclosed in pairs, with their flat surfaces toward each other, in dark,
cherry-like berries. The pulp of the berry is softened by fermentation
and then removed, leaving the seeds enclosed in a husk. They are then
separated from the husks by being either sun-dried and rolled or reduced
to a soft mass in water with the aid of a pulping machine. With the
husks removed, the seeds are packed into coarse cloth bags and
distributed.
22. The method by which the coffee is to be prepared for drinking will
determine to a large extent the way in which the coffee beans must be
ground. When coffee is to be made by a method in which the grounds are
not left in the water for any length of time, the beans must be ground
very fine, in fact, pulverized, for the flavor must be extracted
quickly. For other purposes, such as when it is to be made in a
percolator, the beans need not be ground quite so fine, and when it is
to be made in an ordinary coffee pot they may be ground very coarse.
23. For use in the home, simple coffee mills that will grind coffee as
coarse or as fine as may be desired are to be had.
One kind is fastened to a board so that it can be attached to the wall. The coffee to
be ground is put in the chamber from which it is fed to the grinding rolls, and the
ground coffee drops into the chamber. The grinding rolls are adjusted to the desired
fineness by the notched arrangement on the end of the shaft.
PREPARATION OF COFFEE
28. PERCOLATORS are very desirable for the making of coffee, for they
produce excellent results and at the same time make the preparation of
coffee easy. Those having an electric attachment are especially
convenient. In one form of percolator, the ground coffee is put in the filter cup a and
the water in the lower part of the pot. The water immediately passes into the
chamber. In this chamber, which is small, it
heats rapidly and then rises through a vertical tube. At the top it comes out in the
form of a spray, strikes the glass top, and falls back on a perforated metal plate
called the spreader. It then passes through this plate into the filter cup containing
the grounds, through which it percolates and drops into the main chamber. The
circulation of the water continues as long as sufficient heat is applied, and the rate of
circulation depends on the degree of heat.
29. The DRIP POT, or coffee biggin, as it is sometimes called is sometimes preferred
for the making of coffee. This utensil is made of metal or earthenware and operates
on the same principle as a percolator. The ground coffee is suspended above the
liquid in a cloth bag or a perforated receptacle and the water percolates through it.
30. In case a more complicated utensil than any of those mentioned is
used for the making of coffee, the directions that accompany it will
have to be followed. But no matter what kind of utensil is selected for
the preparation of coffee, it should be thoroughly cleaned each time it
is used. To clean it, first empty any coffee it contains and then wash
every part carefully and scald and dry it. If the utensil is not clean,
the flavor of the coffee made in it will be spoiled.
BOILED COFFEE
(Sufficient to Serve Six)
1 c. cold water
1/2 c. ground coffee
3 c. boiling water
After scalding the coffee pot, put 1/2 cupful of the cold water and the
ground coffee into it. Stir well and then add the boiling water. Allow
it to come to the boiling point and boil for 3 minutes. Pour a little of
the coffee into a cup to clear the spout of grounds, add the remaining
cupful of cold water, and put back on the stove to reheat, but not to
boil. When hot, serve at once. Never allow the liquid to stand on the
grounds for any length of time, for the longer it stands the more tannic
acid will be drawn out.
Place the coffee in the top of the drip pot, pour the boiling water over
it, and allow the water to drip through into the vessel below. When all
has run through, remove the water and pour it over the coffee a second
time. If cheesecloth is to be used, put the coffee in it, suspend it
over the coffee pot or other convenient utensil, and proceed as with
the drip pot.
PERCOLATED COFFEE
(Sufficient to Serve Six)
VIENNA COFFEE
(Sufficient to Serve One)
To prepare iced coffee, make coffee by any desired method, but if the
boiling method is followed be careful to strain the liquid so that it is
entirely free from grounds. Cool the liquid and then pour into glasses
containing cracked ice. Serve with plain cream and sugar or with a
tablespoonful or two of whipped cream. If desired, however, the cream
may be omitted and the coffee served with an equal amount of milk, when
it is known as iced cafe au lait.
40. LEFT-OVER COFFEE.--The aim of the person who prepares coffee should
be to make the exact quantity needed, no more nor no less, and this can
usually be done if directions are carefully followed. However, if any
coffee remains after all are served, it should not be thrown away, as it
can be utilized in several ways. Drain the liquid from the grounds as
soon as possible so that the flavor will not be impaired.
SERVING COFFEE
41. The serving of coffee may be done in several ways, but, with the
exception of iced coffee, this beverage should always be served as hot
as possible. As can well be imagined, nothing is more insipid than
lukewarm coffee. Therefore, coffee is preferably made immediately before
it is to be served. Sugar and cream usually accompany coffee, but they
may be omitted if they are not desired.
Coffee may be served with the dinner course, with the dessert, or after
the dessert. When it is served with the dinner course or the dessert, a
coffee cup or a tea cup of ordinary size is used; but when it is served
after the dessert, a demi-tasse, or small cup that holds less than half
the amount of the other size, is preferable. Usually, after-dinner
coffee, or cafe noir, as such black coffee is called, rather than
coffee with cream and sugar, is served after the dessert course of a
heavy dinner because it is supposed to be stimulating to the digestion.
The pouring of coffee may be done at the table or in the kitchen. If it
is done at the table, the person serving should ask those to be served
whether or not they desire cream and sugar, and then serve accordingly.
If it is done before the coffee is brought to the table, the cream and
sugar should be passed, so that those served may help themselves to the
desired amount. Care should always be taken in the serving of coffee not
to fill the cup so full that it will run over or that it will be too
full to handle easily when the cream and sugar are added.
* * * * *
TEA
42. TEA consists of the prepared leaves or leaf buds of a plant known as
the tea plant and is used as one of the three stimulating beverages.
This plant is grown in China, Japan, India, Ceylon, and the East Indies,
and to a small extent in South Carolina. There are two distinct
varieties of tea, and each one may be used for the preparation of either
green or black tea. The leaves of the tea plant, which are what is used
for making the beverage, are gathered four times a year from the time
the plants are 4 years old until they are 10 or 12 years old. Then the
plants are pulled up and new ones planted. Upon being gathered, the
leaves are put through a series of processes before they are ready for
use. During this treatment, various modifications of flavor are
developed and the leaves are changed in color to black or green,
depending on the process used.
46. VARIETIES OF TEA.--The teas that are put on the market are of two
general varieties, black tea and green tea. Any quality of tea or
tea raised in any country may be made into these two kinds, for, as has
been mentioned, it is the method of preparation that is accountable for
the difference. A number of the common brands of tea are blends or
mixtures of green and black tea. These, which are often called mixed
teas, are preferred by many persons to the pure tea of either kind.
47. BLACK TEA is made by fermenting the tea leaves before they are
dried. This fermentation turns them black and produces a marked change
in their flavor. The process of preparation also renders some of the
tannin insoluble; that is, not so much of it can be dissolved when the
beverage is made. Some well-known brands of black tea are China
congou, or English breakfast, Formosa, oolong, and the various
pekoes. The English are especially fond of black tea, and the people
of the United States have followed their custom to the extent that it
has become a favorite in this country.
48. GREEN TEA is made by steaming the leaves and then drying them, a
process that retains the green color. With tea of this kind, all
fermentation of the leaves is carefully avoided. Some familiar kinds of
green tea are hyson, Japan, and gunpowder. The best of these are
the ones that come from Japan.
PREPARATION OF TEA
STEEPED TEA
(Sufficient to Serve Six)
2 Tb. tea
1 qt. boiling water
Scald the teapot. Put the tea into the teapot and pour the boiling water
over it. Let stand on the back of the stove for 3 minutes, when a
beverage of sufficient strength will be formed. Strain the beverage from
the tea leaves and serve at once.
55. ICED TEA.--Perhaps one of the most refreshing drinks for warm
weather is iced tea. A tea that is especially blended for this purpose
and that is cheaper in price than other tea may be purchased. Slices of
lemon or crushed mint leaves add much to the flavor of the tea and are
often served with it.
Prepare tea by steeping it, but make it double strength. Strain it from
the leaves and allow it to become cool. Then pour it into glasses
containing cracked ice. Serve with sugar and slices of lemon or
mint leaves.
56. LEFT-OVER TEA.--Tea that remains after all persons are served need
not be wasted if it is poured off the leaves at once. Such tea is
satisfactory for iced tea, or it may be combined with certain fruit
juices in the preparation of various cold beverages. However, there are
not many satisfactory uses for left-over tea; so it is best to take
pains not to make more than will be required for one time.
SERVING TEA
Lemon is almost always served with iced tea, for it adds a delightful
flavor. If it is not squeezed into the glass, it should be cut into
quarters or eighths lengthwise and then cut across so that small
triangular pieces are formed. These are much easier to handle than
whole slices.
58. In the serving of afternoon tea, the pouring of the tea is the main
thing, and the remainder of the service simply complements this pleasant
ceremony. Tiny sandwiches, small cakes, or macaroons usually accompany
the tea, while such confections as candied orange peel, stuffed dates,
or salted nuts are often served also. When sandwiches are used, they may
be merely bread-and-butter sandwiches or they may contain marmalade or
any desired filling. The principal requirement is that they be made as
small and thin as possible, so that they will be extremely dainty in
appearance.
59. A tea cozy is a convenient device to use when tea is served from
the pot. It consists of a padded cap, or cover, that may be slipped over
the teapot to prevent the heat from escaping after the tea is infused.
It is made of several thicknesses of material in a shape and size that
will slip over the teapot easily and can then be removed when the tea
is to be poured. This can be made very attractive by means of a nicely
embroidered cover.
* * * * *
62. COCOA and CHOCOLATE are made from the fruit of the cacao, or
chocolate, tree. This tree is native to Mexico, where cocoa was first
used as a beverage, but it is also grown in South America and the West
Indies. The fruit of this tree was named cocoa Theobroma, which means
"food for the gods," because of its excellent flavor. The original
natives of Mexico and Peru used cocoa in place of money. When the
Spanish invaded these countries, they learned its use and took it back
to Spain, where it is still a popular beverage. In many localities in
Spain it became a fashionable morning drink, but it was also served at
other times.
65. As a beverage, cocoa probably has greater use than chocolate; still
there are some who prefer the flavor of chocolate to that of cocoa.
Directions for preparing beverages from both of these materials are
given, with the intention that the housewife may decide for herself
which one she prefers to use. For either one, any ordinary saucepan or
kettle may be used, but those made of enamel or aluminum are best. Of
these two materials, aluminum is the better, for milk is less liable to
scorch in a vessel of this kind than in one of any other material.
67. In all but the first of the recipes that follow, it will be observed
that milk is used for a part of the liquid. The quantity given makes an
excellent beverage, but more or less may be used if desired. However, if
the quantity of milk is changed, the quantity of water should be changed
accordingly. Condensed or evaporated milk may be utilized very nicely in
the making of these two beverages. Milk of this kind should, of course,
be diluted, a half-pint can requiring 2 to 3 cupfuls of water. If
condensed milk is used, less sugar than the recipe calls for may be
employed. A few drops of vanilla added just before serving always
improves the flavor of cocoa or chocolate.
PLAIN COCOA
(Sufficient to Serve Six)
Mix the cocoa, sugar, and salt, form into a paste by stirring in a
little of the water, and then add the remainder of the water. Serve
with cream.
69. BREAKFAST COCOA.--Delicious cocoa can be made by following the
directions given in the accompanying recipe. Here milk and water are
used in equal amounts. When milk is used in the preparation of this
beverage, a scum of albumin is likely to form on the top of the cups
unless care is taken. To prevent this, the cocoa, as soon as it is
prepared, should be beaten with a rotary egg beater until a fine froth
forms on top. This process is known as milling, and should always be
applied whenever milk is used in the preparation of these beverages.
BREAKFAST COCOA
(Sufficient to Serve Six)
2 c. milk
2 Tb. cocoa
2 Tb. sugar
Few grains of salt
2 c. boiling water
Scald the milk. Mix the cocoa, sugar, and salt, form into a paste by
stirring in a little of the boiling water, and then add the scalded milk
and the remainder of the water. Beat with an egg beater until a froth is
formed and serve at once.
70. RICH COCOA.--There are times when it is desired to serve rich cocoa,
as, for instance, with a lunch that is not high in food value or with
wafers at afternoon social affairs. The accompanying recipe explains how
to make cocoa that will be suitable for such occasions.
RICH COCOA
(Sufficient to Serve Six)
4 c. milk
3 Tb. cocoa
1/4 c. sugar
Few grains of salt
1/2 c. boiling water
Scald the milk. Stir the cocoa, sugar, and salt into a smooth paste with
the boiling water and boil for 2 or 3 minutes. Add the scalded milk,
mill, and serve.
71. CREAMY COCOA.--When there is not very much milk on hand and still a
rich, creamy cocoa is desired, the accompanying recipe should be tried.
As will be noted, flour is used in addition to the usual ingredients.
While this is accountable for the creamy consistency of the cocoa, it
should be remembered that the cocoa must be cooked long enough to remove
the raw, starchy flavor of the flour.
CREAMY COCOA
(Sufficient to Serve Six)
4 Tb. cocoa
1 Tb. flour
4 Tb. sugar
Few grains of salt
2 c. boiling water
2 c. milk
Mix the cocoa, flour, sugar, and salt, and stir into a paste with some
of the water. Add the rest of the water, cook for 5 minutes, and then
add the milk, which has been scalded. Mill and serve.
HOT CHOCOLATE
2 c. milk
1-1/2 sq. unsweetened chocolate
1/4 c. sugar
Few grains of salt
2 c. boiling water
Scald the milk. Melt the chocolate over the fire, add the sugar and
salt, and gradually stir in the boiling water. Place over the fire, let
boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain
or with whipped cream.
* * * * *
NON-STIMULATING BEVERAGES
CEREAL BEVERAGES
77. CEREAL BEVERAGES, as the name implies, are made from cereals. Of
these, the cereal coffees are perhaps the most common. They contain
nothing that is harmful, and are slightly beneficial in that they assist
in giving the body some of the necessary liquid. However, they have
absolutely no food value and are therefore of no importance in the diet
except to take the place of stimulating beverages that are likely to
injure those who drink them. They are made of cereals to which sugar or
molasses is added, and the whole is then baked until the cereals brown
and the sugar caramelizes, the combination producing a flavor much like
that of coffee. Plain roasted wheat or bran can be used very well as a
substitute in the making of these beverages. In the parts of the country
where rye is extensively grown, it is roasted in the oven until it is an
even brown in color. It is then used almost exclusively by some persons
to make rye coffee, a beverage that closely resembles coffee
in flavor.
78. The instantaneous cereal beverages are made by drawing all the
flavor possible out of the material by means of water. The water is then
evaporated and the hard substance that remains is ground until it is
almost a powder. When water is added again, this substance becomes
soluble instantly. Instantaneous coffee is prepared in the same way.
The way in which to use these beverages depends, of course, on the kind
selected, but no difficulty will be experienced in their preparation,
for explicit directions are always found in or on all packages
containing them.
* * * * *
FRUIT BEVERAGES
79. FRUIT BEVERAGES are those which contain fruit and fruit juices for
their foundation. As there are many kinds of fruit that can be used for
this purpose, almost endless variety can be obtained in the making of
these beverages. One of the important features is that a great deal of
nourishment can be incorporated into them by the materials used. In
addition, the acids of fruits are slightly antiseptic and are
stimulating to the digestion as well as beneficial to the blood.
80. Lemon juice, when mixed with other fruit juices, seems to intensify
the flavor. Because of this fact, practically all the recipes for fruit
beverages include this juice as one of the ingredients. The combination
of pineapple and lemon yields a greater quantity of flavor for
beverages, ices, etc. than any other two fruit flavors. Juice may be
extracted from all fruits easily. To obtain lemon juice for a fruit
beverage, first soften the fruit by pressing it between the hand and a
hard surface, such as a table top, or merely soften it with the hands.
Then cut it in two, crosswise, and drill the juice out, as shown in Fig.
12, by placing each half over a drill made of glass or aluminum and
turning it around and around until all the juice is extracted. To remove
the seeds and pulp, strain the juice through a wire strainer. The juice
from oranges and grapefruit, if they are not too large, may be extracted
in the same way.
81. It is not always necessary to extract juices from fresh fruit for
fruit beverages; in fact, juice from canned fruit or juice especially
canned for beverage making is the kind most frequently employed. For
instance, in the canning of fruit there is often a large quantity of
juice left over that most persons use for jelly. It is a good plan to
can this juice just as it is and then use it with lemon juice or other
fruit juices for these beverages. Also, juices that remain after all the
fruit has been used from a can may be utilized in the same way, no
matter what the kind or the quantity. In fact, unless otherwise stated
in the recipes that follow, the fruit juices given, with the exception
of orange and lemon juice, are those taken from canned fruit or juices
canned especially for beverage making. These juices also lend themselves
admirably to various other uses, for, as has already been learned, they
are used in ices, gelatine desserts, salad dressing, pudding sauces,
etc. Therefore, no fruit juice should ever be wasted.
82. The clear-fruit beverages become more attractive when they are
garnished in some way. A slice of lemon, orange, or pineapple, or a
fresh strawberry put into each glass improves the flavor and makes the
beverage more appetizing. Red, yellow, and green cherries may be bought
in bottles and used for such purposes. As these are usually preserved in
wine and are artificially colored, many persons object to their use. A
good substitute for them is candied cherries. These can be bought from
any confectioner and do very well when a red decoration is desired.
LEMONADE
(Sufficient to Serve Six)
1 c. sugar
1 qt. water
1/2 c. lemon juice
Make a sirup by boiling the sugar and water for a few minutes, and set
aside to cool. Add the lemon juice and then dilute with ice water to
suit the taste. Serve in glasses and garnish each one with a slice of
lemon or a red cherry.
ORANGEADE
(Sufficient to Serve Six)
3/4 c. sugar
1 qt. water
1/2 c. orange juice
3 Tb. lemon juice
Make a sirup of the sugar and 1 cupful of the water. Allow this to
become cool and then add the fruit juices and the remaining water. Pour
into glasses and garnish each glass with a slice of orange, a red
cherry, or a fresh strawberry.
GRAPE LEMONADE
(Sufficient to Serve Six)
1 qt. lemonade
1 c. grape juice
Prepare the lemonade in the manner explained in Art. 83. Add the grape
juice to the lemonade and stir well. Serve ice cold in glasses.
PINEAPPLE LEMONADE
(Sufficient to Serve Six)
1 c. water
3/4 c. sugar
3 c. ice water
1 c. juice from canned pineapple
3 lemons
Make a sirup of the water and sugar, and set aside to cool. Add the ice
water, the pineapple juice, and the juice of the lemons. Stir well,
strain, and serve. Garnish with a slice of lemon and a spoonful of
grated pineapple added to each glass.
87. MINT JULEP.--Mint drinks are not served so often as some of the
other fruit beverages, but those with whom they find favor will
undoubtedly be delighted with mint julep prepared according to the
following recipe:
MINT JULEP
(Sufficient to Serve Eight)
4 sprigs mint
1 c. sugar
1 qt. water
1 c. red cherry juice
1/2 c. pineapple juice
1/2 c. orange juice
1/4 c. lemon juice
Crush the mint with the sugar, using a potato masher or a large spoon.
Add the water and fruit juices and strain. Serve over crushed ice and
garnish the glasses with sprigs of mint. Tall, narrow glasses are
especially attractive for serving this drink.
88. FRUIT NECTAR.--The term nectar was used by the early Greeks to mean
the drink of the gods. Now it is often applied to an especially
delightful beverage. Pineapple combined with lemon is always good, but
when orange juice is also used, an excellent nectar is the result.
FRUIT NECTAR
(Sufficient to Serve Eight)
3/4 c. sugar
2 c. water
1-1/2 c. orange juice
1 c. pineapple juice
1/2 c. lemon juice
Boil the sugar and water for 2 minutes and then cool. Add the fruit
juices, strain, and serve over cracked ice.
RED-RASPBERRY NECTAR
(Sufficient to Serve Six)
1/2 c. sugar
2 c. water
1/2 c. lemon juice
1-1/2 c. red raspberry juice
Boil the sugar and water for 2 minutes and allow the sirup to become
cool. Then add the fruit juices, strain, and serve over cracked ice.
SPICE CUP
(Sufficient to Serve Eight)
1-1/2 c. sugar
1-1/2 pt water
12 cloves
2-in. stick cinnamon
3 lemons
4 oranges
2 drops oil of wintergreen
Boil the sugar, water, and spices together for 5 minutes and allow the
sirup to become cool. Add the juice of the lemons and oranges and the
wintergreen oil and serve in glasses over cracked ice. Garnish each
glass with slices of orange and lemon or a piece of preserved ginger.
91. FRUIT PUNCH.--As fruit beverages are very often served at small
receptions, club meetings, or parties, a recipe that will make a
sufficiently large quantity is often desired. The amounts mentioned in
the following recipe will make enough fruit punch to serve thirty to
forty persons if punch glasses are used, or sixteen to twenty if
ordinary drinking glasses are used.
FRUIT PUNCH
2-1/2 c. sugar
1 qt. water
2 c. fruit juice (raspberry, strawberry, or cherry)
6 oranges
6 lemons
1 pt. can grated pineapple
1 c. strong black tea (strained)
1 qt. carbonated water
Boil the sugar and water for 2 minutes and allow the sirup to become
cool. Then add the fruit juice, the juice of the oranges and lemons, the
pineapple, and the tea. Just before serving, add the carbonated water,
which lends a sparkling appearance and a snappy taste to a beverage of
this kind. Pour over cracked ice into sherbet or punch glasses or into
tall narrow ones.
92. GINGER-ALE PUNCH.--As most persons like the flavor of ginger ale,
punch containing ginger ale is always a favorite when a large company of
persons is to be served. The quantity that the accompanying recipe makes
will serve twenty to twenty-five persons if punch glasses are used, or
ten to twelve persons if drinking glasses are used.
GINGER-ALE PUNCH
1-1/2 c. sugar
1 pt. water
2 lemons
3 oranges
1 pt. grape juice
4 sprigs fresh mint (crushed)
1 lemon sliced thin
1 qt. ginger ale
Boil the sugar and water for 2 minutes and allow the sirup to become
cool. Drill the juice from the lemons and oranges and add this with the
grape juice, crushed mint, and sliced lemon to the sirup. Just before
using, add the ginger ale and serve over cracked ice.
SOFT DRINKS
94. Soft drinks include phosphates, ginger ale, coca cola, birch beer,
root beer, and various other drinks called mashes, sours, and freezes.
While these are pleasing to the taste and have the advantage of being
ready to drink when prepared, it is advisable not to indulge in them too
frequently, because excessive use of them is liable to affect the
system. Besides, beverages that are just as satisfactory as these so far
as flavor is concerned and that are made of much better material can be
prepared at home at far less cost. With these drinks, as with other
commercially prepared articles of food, the cost of preparation and
service in addition to the cost of materials must be paid for by
the consumer.
NOURISHING BEVERAGES
96. At most soda fountains, these nourishing drinks are offered for
sale, so that if one does not desire the work of preparation, they may
be obtained at such places. However, as practically all the ingredients
are materials used in the home and are therefore nearly always on hand
in most households, drinks of this kind may be prepared at home at much
less cost than when purchased already made. The main thing to remember
in their preparation is that the ingredients should be as cold as
possible and that the beverage should be cold when served.
97. The beverages containing eggs may be made in more than one way. They
may be mixed in a bowl or an enamelware dish with a rounded bottom and
then beaten with a rotary egg beater, or they may be mixed in a metal
shaker designed especially for this purpose and then shaken thoroughly
in that. In drinks of this kind, the point to remember is that the eggs
should be beaten or shaken until they are light and foamy.
CHOCOLATE SIRUP
4 sq. chocolate
1 c. water
3/4 c. sugar
Melt the chocolate in a saucepan, stir in the water, and add the sugar.
Boil until a thick sirup is formed.
99. PLAIN MILK SHAKE.--A pleasant variation for milk is the plain milk
shake here given. Even those who are not fond of milk and find it hard
to take like it when it is prepared in this way.
1 c. milk
2 tsp. sugar
Few drops of vanilla
Dash of nutmeg
Beat all the ingredients together with an egg beater or shake well in a
shaker and serve in a glass with cracked ice.
100. EGG MILK SHAKE.--The simplest form of egg drink is the egg milk
shake explained in the accompanying recipe. This is an extremely
nutritious drink and is often served to invalids and persons who must
have liquid nourishment.
3/4 c. milk
1 egg
1 Tb. sugar
Pinch of salt
Few drops of vanilla
Mix all the ingredients and beat the mixture with a rotary beater or
shake it in a shaker. Serve in a glass over cracked ice.
EGG CHOCOLATE
3/4 c. milk
1 egg
2 Tb. chocolate sirup
Few drops of vanilla
Pinch of salt
Mix all the materials and beat with an egg beater or shake thoroughly in
a shaker. Serve in a glass with cracked ice.
3/4 c. milk
1 egg
2 Tb. malted milk
2 Tb. chocolate sirup
Few drops of vanilla
Pinch of salt
Mix and shake in a shaker or beat with a rotary egg beater. Serve in a
glass with cracked ice.
103. ORANGE EGG NOG.--The accompanying recipe for egg nog requires
orange for its flavoring, but any fruit juice may be substituted for the
orange if desired. Pineapple and apricot juices are exceptionally good.
1/4 c. cream
1/4 c. milk
1 egg
1 Tb. sugar
2 oranges
Mix the cream, milk, egg, and sugar, beat well with an egg beater, and
continue beating while adding the juice of the oranges. Serve in a glass
over crushed ice.
104. FOAMY EGG NOG.--An egg nog can be made foamy and light by
separating the eggs and beating the yolks and whites separately. Either
cream or milk may be used for this drink, and it may be flavored with
vanilla or fruit juice, as preferred. A small piece of red jelly beaten
into the egg white makes this drink very attractive; or, jelly may be
used as a flavoring and beaten with the ingredients.
2 eggs
1 Tb. sugar
1/2 c. cream or milk
2 Tb. fruit juice or 1/2 tsp. vanilla
Separate the yolks and whites of the eggs. Mix the yolks with the sugar,
cream or milk, and the fruit juice or vanilla and beat thoroughly. Beat
the whites stiff and fold into the first mixture, retaining a
tablespoonful of the beaten white. Pour into a tall glass, put the
remaining white on top, and serve.
* * * * *
BEVERAGES
EXAMINATION QUESTIONS
(2) What does boiling do to: (a) hard water? (b) impure water?
(5) (a) What are caffeine, theine, and theobromine? (b) Where is
each found? (c) What effect do they have on the human body?
(6) (a) Where is tannic acid found? (b) What effect does it have on
the human body?
(7) Tell briefly about the preparation of coffee for the market.
(9) What are the general proportions of coffee and liquid used in the
making of coffee?
(11) Tell briefly about the preparation of black and green tea for the
market.
(13) What general proportions of tea and water are used for the making
of tea?
(14) Tell briefly about the preparation of cocoa and chocolate for the
market.
(15) What advantage have cocoa and chocolate over tea and coffee as.
articles of food?
* * * * *
* * * * *
The health of her family is naturally the housewife's first and greatest
consideration, and as this depends so much on correct diet, it should be
the aim of every housewife to plan her meals in the careful, intelligent
way required to supply her household with the food each member needs.
She should keep in mind, however, that the cost of diet has no direct
relation to its food value, but that economy and proper feeding are
closely connected. For instance, an inexpensive diet may be just as
satisfactory from a food-value standpoint as an expensive one. But in
order to make the inexpensive one adequate and the expensive one
balanced, the housewife must apply her knowledge of the general
composition of food; that is, she must know whether a food predominates
in carbohydrate, fat, or protein, and whether or not it furnishes
minerals. Equipped with such knowledge, she will be able to purchase the
largest amount of nutritive material for the smallest outlay of money.
The cheapest food is not always the one that sells for the lowest price
per pound, quart, or bushel, but the one that furnishes the most
nutritive material at the lowest cost; also, food that is the wrong kind
to serve is not an economical one to purchase.
* * * * *
PURCHASE OF FOODS
SUCCESSFUL MARKETING
5. It is only with proper preparation that the housewife may expect her
marketing trips to be successful. If she starts to market with merely
two or three items in mind and then tries to think of what she needs as
she orders, not only does she waste the grocer's time, but her marketing
trip will be a failure. After she arrives home, she will find that there
are other things she should have purchased, and the grocer will be
forced to make an extra delivery to bring them to her. This is more than
she has a right to expect, for the grocer should not be obliged to pay
for her lack of planning.
In many of the cities and large towns, some credit grocers have adopted
what is called the "cash-and-carry plan." All customers, whether they
buy for cash or on credit, must pay the same price for groceries, but
those who wish their goods delivered must pay additional for delivery
and those who buy on credit must pay a certain percentage additional on
each purchase for bookkeeping. It will readily be seen that such a plan
gives the cash customers, especially if they carry their purchases, a
decided advantage over credit customers. Also, the grocer is better able
to sell his wares at a lower price than the credit grocer who makes free
deliveries and no charge for bookkeeping.
In some cases, she is provided with a "store book," which she takes to
the grocer each time she makes a purchase and in which he records the
date and the items bought by her. Then at the end of a stated time,
usually the end of the month, when a settlement is to be made, the
amounts for the month are totaled and a new account is started. With
such a plan, the housewife does not have to keep any record for herself.
To be certain that the grocer's account is accurate, she simply has to
check the entries each time they are made in the book by the grocer.
In other cases, the grocer merely makes out a slip, or bill, for each
purchase and at the end of the month presents his statement for the
amount due. In such an event, provided the housewife does not wish to
make entries into a suitable book, she may file the slips as she
receives them in order that she may check the grocer's monthly bill as
to accuracy. A bill file is very convenient for the filing of bills. However, if she does
not wish to save each slip she receives, she may adopt one of two methods of
account keeping, depending on how much time she has to devote to this matter.
GROCERY ACCOUNT
====================================================
=
10/15 | 1 pk. Apples......................| $ .45
| 1 doz. Eggs.......................| .55
| 1 lb. Butter......................| .53
| 2 lb. Sweet Potatoes..............| .15
| 2 cans Duff's Molasses............| .54
| 1 pt. Vinegar.....................| .10
10/17 | 1 cake Yeast......................| .04
| 6 lb. Crisco......................| 1.98
| 1 box Coconut.....................| .35
| 1 can Pineapple...................| .25
| 1 lb. coffee......................| .40
| 2 qt. Carrots.....................| .10
10/19 | 1 box Matches.....................| .10
| 2 bars Laundry Soap...............| .12
| 1 head Lettuce....................| .08
| 1 can Corn........................| .20
| 1 bu. Potatoes....................| 2.00
| 1 qt. Maple Sirup.................| .65
| |--------
| Forwarded.......| $8.59
====================================================
==
FIG. 3
11. A somewhat simpler plan and one that requires less time is shown in
Fig. 4. When the slips are received, they should be checked to see
whether they are correct and then added to get the total. Only this
total, together with the date, is placed in the book kept for the
purpose, the slips then being discarded. Such a plan will prove very
satisfactory for the various household expenses if care is used in
checking the items of the slips and in adding them.
12. The housewife who buys for cash does not necessarily have to keep a
detailed record of her purchases, for by simply filing her purchase
slips in the manner shown in Fig. 2 she can determine at any time what
her money has been used for. Still, in every well-regulated household,
it is advisable to keep a daily record of income and expenditure; that
is, to put down every day how much is spent for food, laundry, cleaning,
and, in fact, all expenditures, as well as how much cash is received.
Indeed, if such an account is kept, the tendency of money to "slip away"
will be checked and a saving of money is bound to result.
GROCERY ACCOUNT
WithJohn Smith, 420 Fourth Avenue
====================================================
==
10/2 | Groceries...........................| $ 2.10
10/3 | Groceries...........................| 2.76
10/6 | Groceries...........................| .42
10/8 | Groceries...........................| 4.12
10/10 | Groceries...........................| 1.09
10/13 | Groceries...........................| .32
10/15 | Groceries...........................| 2.30
10/17 | Groceries...........................| 2.13
10/20 | Groceries...........................| 1.93
10/22 | Groceries...........................| 3.97
10/24 | Groceries...........................| 1.69
10/27 | Groceries...........................| 4.10
10/29 | Groceries...........................| 1.12
10/31 | Groceries...........................| 3.35
| |--------
| Forwarded..............| $31.40
====================================================
==
FIG. 4
14. Too much cannot be said of the merit of following some such simple
account-keeping method as the ones here outlined, for, as has been
explained, it will enable the housewife to know with a fair degree of
accuracy what she has spent her money for. In addition to the
satisfaction this will give, it will supply a basis from which she can
apportion, or budget, her yearly income if she so desires. By giving
careful consideration to the various items of expense, she may find it
possible to reduce some of them in order to increase her savings account
or to have money for other items that require a larger expenditure.
* * * * *
COST OF FOODS
15. Certain factors that enter into the production of food add so much
to the cost that they must be taken into consideration when food is
purchased. The housewife who disregards these factors fails in the
purchase of food, for she does not know so well what foods to buy nor
how to buy them in a way to keep down the cost as the woman who is
familiar with these matters. It is possible that the cost of a food may
be out of all proportion to its value because of the profits that must
necessarily be paid to each person through whose hands the food passes.
In the first place, the overhead expenses of the food dealer must be
paid by the housewife, who is regarded as the consumer. These expenses
include his rent, light, and heat, his hired help, such as clerks,
bookkeepers, delivery men, and the cost of delivery. In addition, the
cost of transportation figures in prominently if the foods have to be
shipped any distance, the manufacturer's profit must often be counted
in, and the cost of advertising must not be overlooked. With all such
matters, the housewife must acquaint herself if she would buy in the
most economical way.
18. NATIONALLY ADVERTISED GOODS.--Much is said about the fact that the
consumer, in buying package foods that are nationally advertised, must
pay for the package and the advertising. This statement is absolutely
true; but it must be remembered that where large quantities of foods are
handled, the materials can be bought by the manufacturer or the
wholesaler at a lower price than by one who purchases only a small
amount. Then, too, if great quantities are sold, and this condition is
made possible only through advertising, the profit on each package sold
can be much smaller than that which would have to be made when less is
sold. Often, therefore, in spite of the advertising cost, a widely
advertised food can be sold for less than one that is not advertised at
all because a much greater quantity is sold.
ECONOMICAL BUYING
21. To throw some light on the proper proportion of the family income to
spend for food, Table I 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
worked out for incomes ranging from $600 to $2,400 a year. As will be
noted, an income of $600 permits an expenditure of only 19 cents a day
for each person. When food prices are high, it will be a difficult
matter to feed one person for that amount, and still if the income is
only $600 it will be necessary to do this. To increase the food cost
over 39 cents a day per person, which is the amount allotted for an
income of $2,400, would denote extravagance or at least would provide
more luxury than is warranted.
TABLE I
23. To purchase food that will provide the necessary food value for a
small outlay is possible to a certain extent, but it cannot be done
without the required knowledge. In the first place, it means that fewer
luxuries can be indulged in and that the family dietary will have to be
reduced to necessities. It may also mean that there will probably be a
difference in the quality of the food purchased. For instance, it may be
necessary to practice such economies as buying broken rice at a few
cents a pound less than whole rice or purchasing smaller prunes with a
greater number to the pound at a lower price than the larger, more
desirable ones. The housewife need not hesitate in the least to adopt
such economies as these, for they are undoubtedly the easiest ways in
which to reduce the food expenses without causing detriment to any one.
Then, too, the housewife should work out carefully which she can use to
greater advantage, prepared or unprepared cereals. If she finds that
unprepared cereals are the more economical and if she can depend on
their food value as being as high as that of the prepared ones, she
should by all means give them the preference. Of course, she may use
prepared cereals for convenience or for varying the diet, but the more
economical ones should be used with greater regularity.
26. In the preparation of meat, there is always some waste, and as waste
is a factor that has much to do with the increasing of costs, it should
be taken into consideration each time a piece of meat is purchased. If
there is time for some experimenting, it makes an interesting study to
weigh the meat before and after preparation, for then the amount of
shrinkage in cookery, as well as the waste in bone, skin, and other
inedible material, can be determined.
An actual experiment made with a 4-pound chicken showed that there was
a loss of 2-3/4 pounds; that is, the weight of the edible meat after
deducting the waste was only 1-1/4 pounds. The following shows how this
weight was determined:
POUNDS
Weight of chicken, including head, feet, and entrails 4
Weight of head, feet, and entrails 1-1/4
Weight of bones after cooking 7/8
Weight of skin after cooking 1/4
Shrinkage in cooking 3/8
-----
Total amount of waste 2-3/4
-----
Actual weight of edible meat 1-1/4
It will readily be seen that chicken at 40 cents a pound would make the
cost per pound of edible meat amount to exactly $1.28, a rather
startling result. It is true, of course, that the busy housewife with a
family can hardly spare the time for the extra labor such experiments
require; still the greater the number of persons to be fed, the more
essential is the need for economy and the greater are the possibilities
for waste and loss.
27. The home production of foods does not belong strictly to economical
buying, still it is a matter that offers so many advantages to the
economical housewife that she cannot afford to overlook it. A small
garden carefully prepared and well cultivated will often produce the
summer's supply of fresh vegetables, with sufficient overproduction to
permit much to be canned for winter. Not only do foods produced in a
home garden keep down the cost of both summer and winter foods, but they
add considerably to the variety of menus.
* * * * *
CORRECT DIET
SUITABILITY OF FOOD
28. At the same time the housewife is making a study of economy and
trying to procure as nearly as possible the best quality and the largest
quantity of food for the amount of money she has to spend, she must
consider the suitability of this food for the persons to whom it is to
be served. This matter is undoubtedly of greater importance than
economy, 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 instance, a family of two may have $10 a week
to spend for food, whereas one of five may perhaps have no more; but the
larger family must have nourishing food just as the one of two must
have. Therefore, whether the housewife has much or little to spend, her
money must purchase food suited to the needs of her family. Unless she
is able to accomplish this, she fails in the most important part of her
work as a housewife, and as a result, the members of her family are not
properly nourished.
29. It has long been an established fact that correct diet is the
greatest factor in maintaining bodily health. Food is responsible for
the growth and maintenance of the body tissues, as well as for their
repair. In addition, it supplies the body with heat and energy.
Consequently, taking the right food into the body assists in keeping a
person in a healthy condition and makes work and exercise possible.
30. To make the work of the housewife less difficult, children 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. Because she is not fond of certain foods, she never
prepares them; consequently, the children do not learn to like them. On
the other hand, many children develop a habit of complaining about foods
that are served and often refuse to eat what is set before them. Such a
state of affairs should not be permitted. Indeed, every effort should be
made to prevent a spirit of complaint. If the housewife is certain that
she is providing the members of her family with the best that she can
purchase with the money she has to spend and that she is giving them
what they need, complaining on their part should be discouraged.
31. With a little effort, children can be taught to like a large variety
of foods, especially if these foods are given to them while they are
still young. It is a decided advantage for every one to form a liking
for a large number of foods. The person who can say that he cares for
everything in the way of food is indeed fortunate, for he has a great
variety from which to choose and is not so likely to have served to him
a meal in which there are one or more dishes that he cannot eat because
of a distaste for them.
Every mother should therefore train her children during their childhood
to care for all the cereals, vegetables, and fruits. Besides affording
the children a well-balanced diet, these foods, particularly vegetables
and fruits, when served in their season, offer the housewife a means of
planning economical menus, for, as every one knows, their price is then
much lower than at any other time and is less than that of most other
foods. During the winter, turnips, carrots, onions, and other winter
vegetables are more economical foods than summer vegetables that must be
canned or otherwise prepared to preserve them for winter use or the
fresh summer vegetables purchased out of season. However, it is
advisable to vary the diet occasionally with such foods.
COMPOSITION OF FOOD
32. To feed her family properly, the housewife should understand that
the daily food must include the five food substances--protein, fat,
carbohydrate, mineral matter, and water. As these are discussed in Volume 1, they
should be clear to the housewife, but if they are not fully understood, a careful
review should be made of the discussions given there. The ways in which these food
principles contribute to the growth and health of the body, as well as the ordinary
foods that supply them in the greatest number, are tabulated in Table II for easy
reference. This information will assist the housewife materially in the selection and
preparation of food for her family; consequently, close attention should be given to it
and constant application made of it.
33. As has already been learned and as will be noted here, a food
substance often has more than one use in the body. For instance, protein
builds tissue and also yields energy, but its chief work is that of
building tissue, and so it is classed first as a tissue-building food
substance. The fats and carbohydrates also have a double use in the
body, that of producing heat and energy and of building fatty tissue.
However, as their chief use is to produce heat and energy, they are
known principally as heat-producing foods. Mineral matter not only is
necessary for the building of bone and muscle, but also enters into the
composition of the blood and all the fluids in the body. Growth and
development are not ideal without an adequate supply of the many kinds
of these salts, which go to make up the tissues, nerves, blood, and
other fluids in the body.
34. The body regulators must be included in the food given, for they
assist in all processes carried on in the body. Some are necessary to
aid in the stimulation required to carry on the processes of digestion
and in some cases make up a part of the digestive fluids. Consequently,
vegetables and fruits that supply these body regulators and foods that
supply vitamines should be provided.
Water, the chief body regulator, not only is essential to life itself,
but forms by far a greater proportion of the body than any other single
substance. The largest part of the water required in the body is
supplied as a beverage and the remainder is taken in with the foods that
are eaten.
TABLE II
I Body-building materials
Proteins.
Meat
Fish and shell fish
Poultry and game
Eggs
Milk and milk products
Legumes (dried beans, peas, lentils)
Wheat and wheat products, as corn starch
Nuts
Mineral matter, or ash
Vegetables
Fruits
Eggs
Milk
Cereals
Meats
II Heat-producing materials
Fats
Animal
Lard
Suet
Tallow
Butter and cream
Vegetable
Olive oil
Corn oil
Cottonseed oil
Coconut oil
Nut oils
Mixed oils
Oleomargarine
Butterine
Nut butter
Crisco, etc.
Carbohydrates
Starch
Cereals and cereal products
Irish and sweet potatoes
Sugar
Cane sugar and molasses
Beet sugar
Maple sugar and sirup
Honey
Corn sirup and other manufactured sirups
Proteins
Same as in I
The acids of fruits are valuable as stimulants both to the appetite and
to the digestion. Then, too, they give a touch of variety to a menu
otherwise composed of rather bland foods. The stimulation they produce
is much more healthful than that of condiments, drugs, or alcoholic
beverages and should receive the preference.
Vitamines are substances necessary for both growth and health. A child
deprived of the foods containing them is usually not well and does not
grow nor develop normally. These substances are also required in the
diet of adults in order to maintain the body in a healthy condition. The
leafy vegetables and milk are the foods that yield the greatest supply
of vitamines. In fact, it is claimed by those who have experimented most
with this matter that these two sources will supply the required amount
of vitamines under all conditions.
* * * * *
As has been stated, the number of calories per day required by a person
varies with the age, size, sex, and occupation of the person, as well as
with the climate in which he lives. For the adult, this will vary from
1,800 to 3,000, except in cases of extremely hard labor, when it may be
necessary to have as high as 4,500 calories. The average number of
calories for the adult, without taking into consideration the particular
conditions under which he lives or works, is about 2,500. Still a small
woman who is inactive might be sufficiently fed by taking 1,800 calories
a day, whereas a large man doing heavy, muscular work might require
3,500 to 4,000 daily.
38. EFFECT OF WEIGHT ON DIET.--An idea of the way in which the weight of
a person affects the amount of food required can be obtained by a study
of Tables III and IV. As will be observed, Table III gives the number
of calories per pound of body weight required each day by adults engaged
in the various normal activities that might be carried on within 24 hours.
It deals only with activity, the various factors that might alter the
amounts given being taken up later. The figures given are for adults
and the factors mentioned are those which affect the intake of food
to the greatest extent.
The lowest food requirement during the entire 24 hours is during the
time of sleep, when there is no activity and food is required for only
the bodily functions that go on during sleep. Sitting requires more food
than sleeping, standing, a still greater amount, and walking, still
more, because of the increase in energy needed for these activities.
In a rough way, the various occupations for both men and women are
classified under three different heads: Light Work, Moderate Work, and
Heavy Work. It is necessary that these be understood in examining
this table.
TABLE III
CALORIES PER POUND FOR 24 HOURS FOR ADULTS
Occupation Calories
Sleeping............................... 12
Sitting................................ 14
Standing............................... 17
Walking................................ 20
Light work............................. 22
Moderate work.......................... 24
Heavy work............................. 27
Those considered as doing light work are persons who sit or stand at
their employment without any great degree of activity. They include
stenographers, dressmakers, milliners, teachers, clerks, shoemakers,
tailors, machine operators, elevator operators, and conductors.
Moderate work involves a little more activity than light work, but not
so much as heavy work. Professional cooks, professional housekeepers,
housekeepers in their own homes, professional chambermaids, waitresses,
masons, drivers, chauffeurs, plumbers, electricians, and machinists come
under this class.
Persons doing heavy work are the most active of all. They include
farmers, laundresses, excavators, lumbermen, miners, metal workers, and
soldiers on forced march.
TABLE IV
To find the total number of calories required for these activities, the
weight, in pounds, is multiplied by the calories per pound for 24 hours
for a certain activity. Thus, as in Table IV, if a person weighing 130
pounds sleeps for 24 hours, the number of pounds of weight, or 130,
would be multiplied by 12, which is the number of calories required per
pound in 24 hours for sleeping. However, since only 8 hours is occupied
by sleep and 8 is 1/3 of 24, the required number of calories would be
only 1/3 of this number. In this way each item is worked out in the
table, as is clearly shown by the following figures:
TABLE V
===================================
Men | Women
-----------------+-----------------
Height | Weight | Height | Weight
Inches | Pounds | Inches | Pounds
--------+--------+--------+--------
61 | 131 | 59 | 119
62 | 133 | 60 | 122
63 | 136 | 61 | 124
64 | 140 | 62 | 127
65 | 143 | 63 | 131
66 | 147 | 64 | 134
67 | 152 | 65 | 139
68 | 157 | 66 | 143
69 | 162 | 67 | 147
70 | 167 | 68 | 151
71 | 173 | 69 | 155
72 | 179 | 70 | 159
73 | 185 | |
74 | 192 | |
75 | 200 | |
===================================
41. EFFECT OF SEX ON DIET.--The difference in sex does not affect the
diet to any great extent. Authorities claim that persons of opposite sex
but of the same weight and engaged in the same work require equal
quantities of food. But, in most cases, the work of women is lighter
than that of men, and even when this is not the case women seem to
require less food, probably because of a difference in temperament. That
taken by women is usually computed to be about four-fifths of the amount
necessary for a man. The proportion of food substances does not differ,
however, and when individual peculiarities are taken into consideration,
no definite rules can be made concerning it.
In the case of boys and girls up to the age of young manhood and
womanhood, the same amount of food is required, except for the
difference in activity, boys usually being more active than girls.
43. In hot countries, the diet consists much more largely of vegetables
than any other class of foods. This means that it is very high in
carbohydrate and comparatively low in protein and fat. As can well be
understood, a diet of this kind is much more ideal for a warm climate
than a diet composed to a great extent of animal foods.
44. In temperate zones, the diet for both summer and winter seasons
varies according to the appetite of the inhabitants themselves. Usually
a light diet consisting of fruits, vegetables, cereals, and a small
amount of meat is found the most desirable for summer weather, while a
similar one with a larger proportion of meat is the usual winter diet.
On the whole, the desire for food, which, to a certain extent, is
regulated by the climate, can be trusted to vary the diet fairly well
for the existing conditions.
45. EFFECT OF AGE ON DIET.--The proper diet for infancy and childhood is
a matter that must be discussed by itself, for it has practically no
connection with other diet. It is also well understood that up to
maturity there is a difference in the diet because of a difference in
the needs of the body. However, from maturity up to 60 years of age, the
diet is altered by the conditions already mentioned, namely weight,
size, sex, climate, and work or exercise. At the age of 60, the amount
of food required begins to decrease, for as a person grows older, the
body and all of its organs become less active. Then, too, there is a
reduced amount of physical exercise, which correspondingly reduces the
necessity for food. At this time, an oversupply of food merely serves to
overwork the organs, which being scarcely able to handle the normal
quantity of food certainly keep in better condition if the amount of
work they are called upon to do is decreased rather than increased.
It has been estimated that persons 60 years of age require 10 per cent.
less food than they formerly did; those 70 years old, 20 per cent. less;
and those 80 years old, 30 per cent. less. Usually the appetite
regulates this decrease in food, for the less active a person is, the
less likely is the appetite to be stimulated. However, the fact that
there is also a great difference in persons must not be lost sight of.
Some men and women at 70 years of age are as young and just as active as
others at 50 years. For such persons, the decrease in quantity of food
should not begin so soon, nor should it be so great as that given for
the more usual cases.
47. From birth until a child has attained full growth, the food
requirement is high in proportion to the size of the child. This is due
to the fact that energy must be supplied for a great deal of activity,
and at the same time new tissue must be manufactured from the food
taken. It should be remembered, too, that all body processes during
growth are extremely rapid. At birth, the average child weighs about 7
pounds, and for several days after birth there is a normal loss of
weight. In a few days, however, if the diet is correct, the child begins
to increase in weight and should gain about 1/2 pound a week until it is
3 months old. From this time on, its weekly gain should be slightly
less, but it should be constant. If the weight remains the same or there
is a decrease for a number of consecutive days or weeks, it is certain
that the diet is incorrect, that the quantity of food is insufficient,
or that the child is ill. The reason for the loss should be determined
at once and the trouble then corrected.
Normal diet for the infant is the mother's milk, but if this cannot be
supplied, the next best diet is modified cow's milk, which for the young
child must be greatly diluted. If it is found necessary to give
proprietary, or manufactured, foods, raw food of some kind should be
used in addition, the best way to supply this being with a little orange
juice or other fruit juice. At the age of 3 months, this may be given in
small quantity if it is diluted, and then the amount may be gradually
increased as the child grows older.
CALORIES
24 HOURS
Children up to 1 year.......................... 45
Children from 1 to 2 years..................... 40
Children from 2 to 5 years..................... 36
At a little past 1 year of age, a normal child may begin taking a few
well-cooked vegetables, such as a bit of baked potato, a spoonful of
spinach, carrot, celery, green peas, or other vegetables that have been
forced through a sieve or chopped very fine. At 1-1/2 years, the normal
child should be taking each day one vegetable, a cereal, buttered bread
or toast softened with milk, eggs, fruit juice, a little jelly, and
plain custards. However, each of these foods should be added to the diet
with caution and in small amounts, and if it appears to disagree with
the child in any way, it should be discontinued until such time as it
can be tolerated.
TABLE VI
Milk.
Fourth Month
Same as for preceding months and orange juice and cereal waters.
Sixth Month
Eighth Month
Same as for preceding months and beef juice, beef broth, and yolk of
soft-cooked egg.
Tenth Month
Twelfth Month
Eighteenth Month
Same as for preceding months and home-made ice cream, plain sponge
cake, milk soups, and cereal puddings.
This scale is to be used by adding to the diet for one month the foods
suggested for the next month, giving them at the time the child reaches
the age for which they are mentioned. For instance, a child of 8 months
may have everything included in the first three, four, and six months
and, in addition, beef juice, beef broth, and the yolk of a soft-cooked
egg, which is the diet suggested for the eighth month. Then at the tenth
month it may have all of these things together with those given for
this month.
51. When any of these foods is first added to the diet, much care is
necessary. Each new food should be given cautiously, a teaspoonful or
two at a time being sufficient at first, and its effect should be
carefully observed before more is given. If it is found to disagree, it
should not be repeated. If at any time a child is subject to an attack
of indigestion, its diet should be reduced to simple foods and when it
has recovered, new foods should be added slowly again. In the case of
any of the ordinary illnesses to which children are subject, such as
colds, etc., the diet should be restricted to very simple food, and
preferably to liquids, until the illness has passed. The diet of a baby
still being fed on milk should be reduced to barley water or a very
little skim milk diluted with a large amount of sterile water. When the
illness is over, the child may be gradually brought back to its
normal diet.
53. The most satisfactory way in which to arrange meals that are to be
served to persons of different ages is to include several foods that may
be fed to all members of the family and then to select certain others
proper only for adults and still others suitable for the children. A
sample of such a menu for supper is the one here given. It is assumed
that the children that are to eat this meal are not infants.
SUPPER MENU
ADULTS
Rice Croquettes with Cheese Sauce
Lettuce Salad
Bread, Butter, Jelly
Baked Apples
Plain Cookies
Tea
CHILDREN
Steamed Rice
Bread, Butter, Jelly
Baked Apples
Plain Cookies
Milk
A menu of this kind is not difficult to prepare, and still it meets the
needs of both the children and the adults of the family. The main dish
for each has the same foundation--rice. Enough to serve the entire
family may be steamed. Then some may be retained for the children and
the rest made up into croquettes and served with cheese sauce to the
adults. The remainder of the menu, bread, butter, jelly, baked apples,
and plain cookies, may be eaten by every one. Tea will probably be
preferred by the adults, but milk should be served to the children.
Other suitable menus may be planned without any extra trouble if just a
little thought is given to the matter.
55. The remainder of the calories are largely made up by fat and
carbohydrate. These, however, need not be in such exact 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
six-tenths carbohydrate or in a diet of 2,500 calories, 750 fat and
1,500 carbohydrate. The carbohydrate is very much in preponderance
because of its easy digestion and assimilation. As may be imagined, it
is not a simple matter to figure a diet as closely and carefully as
this, and it is only in extreme cases where such planning is necessary.
56. The required amount of protein for the ordinary daily diet can be
had with about 3 ounces of meat, together with that which is found in
the bread, vegetables, and cereals taken each 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 cooking of foods. The carbohydrate is provided by the starch
found in cereals, bread, and vegetables and by the sugar contained in
fruits, as well as that used in the preparation of various foods and in
the sweetening of beverages, cereals, and fruits.
57. This method of menu planning may seem somewhat difficult at first
thought, but in reality it is not different from that which the
intelligent housewife follows who attempts to provide her family with a
variety of foods and who appreciates the value of that variety. If she
plans her menu in this manner, prepares the food so that it will be
wholesome, easily digested, and given in the proper proportion, and at
the same time watches the weights of the members of the family in the
manner suggested, she need have no fear about the general health of her
family, for it will be well maintained.
* * * * *
58. Perhaps the greatest problem in the planning of menus for a family
is that of securing sufficient variety. A housewife who uses the same
recipes and the same combinations of food repeatedly is apt to get into
a rut and the members of her family will undoubtedly lose interest in
their meals. This condition results even with the dishes of which those
of the family are extremely fond. However, they will not tire so quickly
of the foods they care for if such foods are served to them less often.
Then, too, there is more chance to practice economy when a larger
variety of food is used.
59. Unless the menu is planned for a special occasion, the cost of the
various dishes should be made to balance. For instance, if an expensive
meat is to be served, the vegetables and the salad selected to accompany
it should be of moderate cost. On the other hand, if an expensive salad
is to be served, a dessert of moderate cost, such as a simple rice
pudding, should be used to offset the price of the other dish. Planning
meals in this way is urged for the sake of economy, and if it is
carefully followed, all the meals may be made to average about the
same cost.
62. To have fresh fruit for the daily breakfast would be very
delightful, but such fruit cannot always be secured. When fresh fruit
cannot be had every day, it is better to alternate it with canned fruit
or stewed dried fruit than to have it for several days in succession and
then have to serve the alternative for a number of days. The same is
true of cereals. If use is to be made of both cooked and uncooked
cereals, it is much better to alternate them than to serve the cooked
ones for breakfast for an entire week and then uncooked ones the
next week.
63. When two vegetables are used in the same meal, they should be
different. Sweet potatoes and white potatoes, although often served
together, do not belong in the same meal. In fact, for most seasons of
the year, two vegetables dissimilar in consistency should be supplied.
For instance, if spinach is included in a meal, some contrasting
vegetable, such as carrots, shell beans, etc., should be served with it.
Beets and carrots would not make a good combination, nor should cabbage
be combined with spinach, especially if both vegetables are prepared
with a sour dressing.
64. A bland food or one high in fat, such as roast pork, certain kinds
of fish, etc., is much more palatable if a highly seasoned sauce or
another highly seasoned food or, in fact, a food of an entirely
different flavor is served with it. Apple sauce or baked apples are
usually served with roast pork for this purpose, while sour sauces or
pickles of some description are served with fish to relieve its
blandness.
65. To secure the most successful meals, the main course should be
decided upon first and the additional dishes, such as soup, salad, and
dessert, should be the second consideration. In this method of planning
meals, they can be properly balanced, for if the main course is heavy,
the others can be made light or some of them omitted altogether, while
if the main course is a light one, heavier dishes may be selected to
accompany it.
At all meals, tea and coffee should be used sparingly. Especially should
this rule be followed by persons who are nervous, or high strung, or are
troubled with indigestion and insomnia. At any rate, it is advisable not
to drink either of these beverages at night.
* * * * *
66. With the general rules for meal planning in mind, the housewife is
well prepared to arrange menus that will be properly balanced, as well
as varied and attractive. One means of securing variety in menus, and at
the same time supplying oneself with a very convenient piece of kitchen
equipment, consists in placing the recipes used on small cards and
filing them in a card file under the headings to which they belong. For instance, a
heading should be made for soups, one for potatoes, and so on. These cards may
then be rotated in order to make up menus. When the first card of each group has
been used, it should be placed at the back of the others in that group; then each one
will come in the order in which it was originally placed in the file. Of course, when
the cards are not filed alphabetically, it is a little more difficult to find the recipes one
needs at a particular time, and so if desired other means of using the cards for menu
making may be easily devised without changing their position.
DINNER MENUS
SOUP
1. Tomato Bouillon
2. Rice
3. Cream of Corn
4. Noodle
5. Cream of Pea
6. Julienne
7. Clear Bouillon
8. Oxtail
9. Split-Pea Puree
10. Cream of Tomato
11. Celery
12. Cream of Onion
13. Barley Broth
14. Cream of Asparagus
15. Vegetable
16. Corn Chowder
MEAT
1. Roast Beef
2. Pork Chops
3. Macaroni and Cheese
4. Broiled Hamburg
5. Baked Fish
6. Broiled Steak
7. Kidney-Bean Loaf
8. Roast Pork
9. Lamb Chops
10. Roast Chicken
11. Baked Beans
12. Meat Loaf
13. Liver and Bacon
14. Roast Mutton
15. Broiled Ham
16. Scalloped Salmon
17. Roast Lamb
18. Lima-Bean Loaf
19. Veal Tongue
20. Fried Oysters
POTATOES
1. Boiled Potatoes with Butter and Parsley
2. Scalloped Potatoes
3. Hashed-Brown Potatoes
4. Baked Potatoes
5. Potato Puff
6. French Fried Potatoes
7. Potato Patties
8. Roast Potatoes
9. Candied Sweet Potatoes
10. Mashed Potatoes
11. Creamed Potatoes
12. Stuffed Potatoes
13. Baked Sweet Potatoes
14. Potatoes au Gratin
15. Sauted Potatoes
VEGETABLES
1. Spinach
2. Green Peas
3. Breaded Tomatoes
4. Squash
5. Red Beets
6. Sweet Corn
7. Buttered Carrots
8. Mashed Turnips
9. Scalloped Eggplant
10. Buttered Cauliflower
11. Hot Slaw
12. Scalloped Tomatoes
13. Carrots and Peas
14. Buttered Kohlrabi
15. Baked Onions
16. Sauted Eggplant
17. Stuffed Peppers
18. Creamed Turnips
19. Browned Parsnips
20. Sauted Tomatoes
21. Escalloped Cabbage
22. Creamed Onions
23. String Beans
24. Asparagus
25. Succotash
SALADS
1. Apple and Celery
2. Lettuce
3. Banana
4. Orange and Coconut
5. Cabbage
6. Tomato
7. Peas and Celery
8. Apple, Date, and Orange
9. Asparagus
10. Pineapple and Nut
11. Green Pepper and Cheese
12. String Bean
13. Fruit
14. Combination
15. Cucumber
16. Waldorf
17. Cabbage and Celery
18. Pineapple and Cream Cheese
19. Humpty Dumpty
DESSERTS
1. Chocolate Blanc Mange
2. Brown Betty
3. Raisin Pie
4. Crackers and Cheese
5. Fruit Gelatine
6. Cake and Fruit
7. Apricot Fluff
8. Tapioca Pudding
9. Steamed Pudding
10. Short Cake
11. Prunes in Jelly
12. Rice Pudding
13. Custard Pie
14. Baked Apples
15. Peach Cobbler
16. Chocolate Bread Pudding
17. Pineapple Tapioca
18. Ice Cream
19. Jelly Tarts
20. Gingerbread and Whipped Cream
21. Indian Pudding, with Custard Sauce
22. Floating Island
23. Prune Fluff
24. Nuts and Raisins
68. In the application of Table VII, use should be made of the dishes
numbered 1 in the various groups for the first day's menu. This dinner,
then, will consist of tomato bouillon, roast beef, boiled potatoes with
butter and parsley, spinach, apple-and-celery salad, and chocolate blanc
mange. In this way, the menus should be made by going through the entire
list and combining the dishes whose numbers correspond. Upon coming to
the last of the soups, which is No. 16, and attempting to make up a
menu, it will be discovered that there are only fifteen varieties of
potato dishes. In order to obtain a menu, the rotation must be begun
again, and so No. 1 of the potato dishes is used. This menu would
therefore consist of corn chowder, scalloped salmon, boiled potatoes
with butter and parsley, sauted eggplant, peach-and-cream-cheese salad,
and chocolate bread pudding.
In planning menus with the aid of this table, the housewife may not be
able to use a certain dish that is suggested because it is out of
season, cannot be procured, or resembles too closely some of the other
dishes in the menu. In such an event, she should select another dish to
take the place of the one that spoils the combination. Likewise, she
should not hesitate to make any change that will result in producing
properly balanced meals.
LUNCHEON MENUS
No. 1
Rice Croquettes
Bread and Butter
Fruit Salad
Gingerbread and Cream Cheese
No. 2
Cream-of-Corn Soup
Egg Salad
Whole-Wheat Muffins
Baked Bananas
Tea
No. 3
No. 4
Scalloped Oysters
Apple-and-Celery Salad
Wafers
Tea
No. 5
Cream-of-Tomato Soup
Hashed-Brown Potatoes
Graham Bread and Butter
Baked Apples
Tea
No. 6
No. 7
Eggs a la Goldenrod
Rice with Raisins
Bread and Jam
Tea
No. 8
Omelet
Toast
Prune Whip
Vanilla Wafers
Tea
No. 9
Consomme
Chicken Salad
Rolls
Warm Gingerbread and Whipped Cream
No. 10
No. 11
Scalloped Corn
Brown Bread and Butter
Fruit Salad
Cheese Straws
Coffee
No. 12
Cold Ham
Potato Salad
Graham Bread and Butter
Cookies
Tea
No. 13
Oyster Stew
Wafers
Celery
Pineapple
Sponge Cake
No. 14
Cheese Souffle
Baked Tomato on Toast
Rice Pudding
Tea
No. 15
Meat Pie
Cranberry Jelly
Table Raisins
Coffee
BREAKFAST MENUS
70. WINTER BREAKFAST MENUS.--To assist the housewife in planning
properly balanced breakfast menus for winter, a number of suggestions
are here given. These necessarily differ from breakfast menus for other
seasons because of the difference in the food that can be obtained. They
are usually of a more hearty nature and contain more heat-producing foods.
No. 1
Oranges
Rolled Oats with Cream
Soft-Cooked Eggs
Toast and Butter
Coffee
No. 2
Stewed Prunes
Cream of Wheat with Cream
Broiled Bacon
Muffins and Butter
Coffee
No. 3
Baked Apples
Griddle Cakes with Maple Sirup
Sausage Patties
Coffee
No. 4
No. 5
No. 6
Apple Sauce
Fried Cornmeal Mush with Sirup
Broiled Bacon
Coffee
No. 7
Orange Juice
Steamed Rice
Omelet
Cornmeal Muffins and Butter
Coffee
No. 8
California Grapes
Hominy Grits
Waffles and Sirup
Coffee
No. 9
Sliced Bananas
Pearl Barley
Codfish Balls
Marmalade
Toast
Coffee
No. 10
No. 1
No. 2
Raspberries
Puffed Rice
Baking-Powder Biscuits and Honey
Coffee
No. 3
Blackberries
Corn Flakes
Creamed Toast
Coffee
No. 4
Blueberries
Grape Nuts and Cream
Jelly
Omelet
Toast
Coffee
No. 5
Sliced Peaches
Puffed Wheat
Clipped Eggs
Toast
Coffee
No. 6
Cantaloupe
Krumbles with Cream
French Toast and Sirup
Coffee
No. 1
DECORATION--Ground Pine
Cream-of-Tomato Soup
Mustard Pickles
Croutons
Baked Ham
Hot Slaw
Candied Sweet Potatoes
String Beans
Orange-and-Pineapple Salad
Maple Parfait
Macaroons
Salted Nuts
Coffee
No. 2
Crab-Flake Cocktail
Asparagus Broth
Radishes
Wafers
Roast Goose
Hot Baked Apples
Creamed Turnips
Mashed Potatoes
Peas-and-Celery Salad
Vanilla Ice Cream, Apricot Sauce
Table Raisins
Coffee
EASTER DINNERS
No. 1
DECORATION--Daffodils
No. 2
Fruit Cocktail
Bouillon with Whipped Cream and Pimiento
Celery Wafers
Fricassee of Chicken
Riced Potatoes Scalloped Corn
Tomato Salad
Bavarian Cream Salted Nuts
Coffee
DINNER MENU
LUNCHEON MENU
Tuna-Fish Salad
Heart-Shaped Brown Bread and Marmalade Sandwiches
Nut Sandwiches
Ice Cream in Heart-Shaped Cases
Small Decorated Cakes
Candies Nuts
DINNER MENU
Cream-of-Pea Soup
Olives Wafers
Roast Pork Loin Potatoes with Parsley Sauce
Tomatoes au Gratin
Green-Peppers-and-Cheese Salad
Lemon Ice Cakes
Coffee Green Mints
LUNCHEON MENU
Chicken Salad
Cheese-and-Green-Pepper Sandwiches
Pistachio Ice Cream Sponge Cake
Mint Punch
FOURTH-OF-JULY LUNCHEONS
No. 1
No. 2
HALLOWE'EN LUNCHEONS
No. 1
Tongue Sandwiches
Swiss-Cheese Sandwiches
Cider
Doughnuts
Pumpkin Pie
Molasses Taffy
No. 2
Pink Bunny
Brown-Bread-and-Marmalade Sandwiches
Nut Cookies
Gingerbread
Candies
Cider
THANKSGIVING DINNERS
No. 1
DECORATIONS--Basket of Fruit
Oyster Cocktail
Consomme with Peas
Celery
Wafers
Roast Turkey
Candied Sweet Potatoes
Asparagus with Drawn-Butter Sauce
Cranberry Frappe
Head Lettuce
Thousand-Island Dressing
Pumpkin Pie
Fruit
Coffee
No. 2
DECORATIONS--Baby Chrysanthemums
Grapefruit Cocktail
Celery Soup
Olives
Bread Sticks
Roast Chicken
Cranberry Jelly
Mashed Potatoes
Cottage-Cheese Balls
Baked Onions
Stuffed Dates
Mince Pie
Coffee
CHRISTMAS DINNERS
No. 1
Oyster Broth
Oyster Crackers
Small Pickles
Olives
Chicken Pie
Pickled Peaches
Baked Sweet Potatoes
Creamed Cauliflower
Fruit Salad
Christmas Pudding
Sauce
Bonbons
Salted Nuts
Coffee
No. 2
WEDDING BREAKFASTS
No. 1
DECORATIONS--Seasonal Flowers
Iced Fruit
Creamed Chicken on Toast
Stuffed Potato
Asparagus with Butter Sauce
Rolls
Marmalade
Butter
Ice
Cake
Coffee
No. 2
DECORATIONS--Seasonal Flowers
WEDDING LUNCHEONS
No. 1
DECORATIONS--Seasonal Flowers
Oyster Cocktail
Chicken Soup
Radishes
Olives
Broiled Squab
Browned Potatoes
Fresh String Beans
Fruit Salad
French Ice Cream
Cake
Candies
Coffee
No. 2
DECORATIONS--Seasonal Flowers
Grapefruit Cocktail
Bouillon
Celery
Radishes
Chicken Croquettes
Potato Puff
Stuffed Tomatoes
Bread-and-Butter Sandwiches
Hearts of Lettuce
Mayonnaise
Chocolate Nut Ice Cream
Cake
Mints
Coffee
WEDDING DINNERS
No. 1
DECORATIONS--Seasonal Flowers
Fresh Pineapple
Cream-of-Celery Soup
Ripe Olives
Radishes
Broiled Chicken
Candied Sweet Potatoes
Green Peas in Cream
Corn Fritters
Whole-Wheat Rolls
Butter
Grapefruit Salad
Individual Molds of Ice Cream
Cake
Mints
Coffee
No. 2
DECORATIONS--Seasonal Flowers
Crabflake Cocktail
Consomme Julienne
Celery
Olives
Radishes
Roast Young Duck
Mashed Potatoes
Green Lima Beans
Creamed Cauliflower
Rolls
Butter
Waldorf Salad
Vanilla Ice Cream
Chocolate Sauce
Cake
Candies
Coffee
BIRTHDAY DINNER
BIRTHDAY LUNCHEON
Fruit Salad
Wafers
Punch
Chocolate Ice Cream with Marshmallow
Birthday Cake
Stuffed Dates
BIRTHDAY DINNER
Fruit Cocktail
Cream-of-Pea Soup
Radishes
Olives
Wafers
Chicken Croquettes
Stuffed Potatoes
Asparagus Tips
Pineapple-and-Cream-Cheese Salad
Meringue Glace
Birthday Cake
Coffee
BIRTHDAY LUNCHEON
DECORATIONS--Seasonal Flowers, Candle Shades, and Favors to Match
Lobster Cocktail
Clear Soup
Wafers
Stuffed Olives
Chicken a la King
Julienne Potatoes
Stuffed-Tomato Salad
Chocolate Parfait
Birthday Cake
Candies
Nuts
Coffee
AFTERNOON TEAS
No. 1
Ribbon Sandwiches
Date-and-Nut Sandwiches
Toasted Pound Cake
Salted Nuts
Tea
No. 2
Apricot Sandwiches
Cream-Cheese-and-Peanut Sandwiches
Marguerites
Candied Orange Peel
Tea
SUPPER PARTIES
No. 1
Welsh Rarebit
Tomato Sandwiches
Chocolate Eclairs
Coffee
No. 2
Club Sandwiches
Bisque Ice Cream
Cakes
Coffee
TABLE SERVICE
Close in hand with these points comes a well-arranged and neatly set
table. To this may be added some attractive touches in the way of
flowers or other simple decoration. These need cost little or nothing,
especially in the spring and summer seasons, for then the fields and
woods are filled with flowers and foliage that make most artistic table
decorations. Often, too, one's own garden offers a nice selection of
flowers that may be used for table decoration if a little time and
thought are given to their arrangement. In the winter, a small fern or
some other growing plant will answer.
76. A breakfast cover for one.-- By a cover is meant the silver and dishes placed on
the table for one person. In a simple meal, this might consist of a knife, a fork,
spoons, a plate, a glass, a cup and saucer, and a bread-and-butter plate. Here the
cover has been arranged on a breakfast tray for service at a bedside. This meal is
not in the least unusual, but it is very dainty and pleasing. It consists of strawberries
with the stems left on so that they may be dipped into
sugar and eaten, a cereal, a roll with butter, a hot dish of some kind,
such as eggs, and a hot beverage.
77. A luncheon table with covers for six. --The first course consists of a fruit cocktail,
which is placed on the table before the persons to be served are seated. The silver
required up to the dessert course is also laid beforehand. Just before the dessert is
served, the entire table should be cleared and the silver necessary for this course
laid at each place.
78. An example of a correctly set dinner table.-- A table cloth, as will be noted, is
used, for a cloth is always preferable to doilies for dinner. At this meal, the first
course is soup. This, with anything that is to be eaten with the soup, such as the
wafers used here, or a relish, should be placed before the guests are seated. The
bread-and-butter plate, which is placed just at the top of the fork, should also be on
the table. Between each two persons, it is well to have a set of salt-and-pepper
shakers.
* * * * *
EXAMINATION QUESTIONS
(3) Compare the advantages of buying foods at a cash store and a credit
store.
(8) Name the factors that influence the amount and proportion of food
substances required for an adult.
(9) (a) Explain the meaning of calorie as applied to food. (b) What
is the average number of calories required by the adult?
(10) With the aid of Table V, find out how many pounds you are under
weight or over weight. Then tell how you would proceed to acquire your
correct weight.
(11) Make out menus for breakfast, dinner, and supper for 1 day for a
child 12 months old.
(12) Plan a dinner menu that contains foods suitable for both adults and
a child 4 years old, and from it select the foods you would give
the child.
(14) What can be done to balance the cost of foods used in a meal?
(16) Make out menus for the seventeenth and eighteenth days from Table
VII.
(17) Plan an original menu and decorations for a dinner you can serve
for a special occasion.
(19) Give a few general rules for the correct serving of food and
setting of tables.
(20) Why is the following menu undesirable and what changes would you
suggest to make it more nearly correct?
Cream Soup
Potatoes
Roast Pork
Greens
Bread and Butter
Pudding
Hard Sauce
* * * * *