The proper storing of food is very impoj-tant, liecause only
by having good storage conditions can there be profit in bti^ang
in large quantities. It is dej^iirable to have cool, dry, and well-
ventilated store-rooms (page 583), Fresh vegetables, fresh
fruits, and dried vegetables and fruits should Ix^ kept in such a
stomroora, and should be so packed as to allow free circulation
of air. The exceptions to this rule are sweet potatoes, which
should l>e stored in a dry, warm place, and banana.H, which
should never be allowed to chill since this causes them to
blacken. Staples, such as cereals, flours, sugars, and other dry
products should be kept in diy% moderately cool, well-ventilat«d
storage. Meat, fish, butter, and milk may be kept at a lower
temperature, 36° F., or lower.
Low temperature and lack of moisture lx)th tend to retard
the growth of micro-organisms that cause spoilage. Most
storage foods should be well matured before being stored and
should Ix^ looketl over at certain intervals for the removal of
any decayed or spoiled portions*
BUYING CANNED FOODS*
Grading fruiis and vegetablen for cannuig.
Before one can distinguiah the relative values of market
grades of canned goods, it is iiecess-ary to know how these are
determinetl by the packer. For fruits and vegetables the lines
of quality tletermination are much the same and as follows:
* The ffilluwinj? diseussiijn of canned fcxxls is comien-spd from Catine<!
Foods, Fruits and Ve|?etebi**s, l>y Florence R. Corbiftt, Todi. Education
Bull. 18, Teachers College, Caiambia University.
I
I
I
I
MANUAL OF HOME-MAKISQ
IjocalUy in which the fruit or tegHatle m grtntn, — ^Naturmtly
the fniiU and veis^UiUei prodtaeed in seciioos iriiere isxpeft
tfirdemng or fmit^rawiiK prevaib and which natnniOy favor
fluch cropn, will lie superior in quality. Of the most commoa and
widely med^ those growD in the northern states are superior in
Usxture and flavor to thoHe grown in the Souths and becauae of
tlic firmer texture ** stand up" better in packing.
Siu of the fruit or vegetable, — The larger the fniit, provided it
in iinifonn and go<xi in other re*^pect.s, the higher it will be graded*
The Hmalier vegetabfe are graded highest^ since they are gen-
erally younger and t^^nderer, juicier, and sweeter.
Flavor w an irnp^jrtiint factor to the consumer, but does not
take prf*cc»clence of hizc, texture, and color in grading either
fruiu or vegctabkvH, becaOKc the buyer Ls generally influenced
by the handsome appearance of fruits or the delicate appear-
ance of immature vegetables which may be quite la<"king in
flavor The public \h preference l^ taken into coa^ideration,
and fine-flavonxl prfxlucts, not notable for nzQ or color, may
be grafled lower than thowe of pleasing appearance and infer-
ior flavor, A striking illastralion of thi« is found in the pref-
erence for very small pean which consist principally of skins,
water, and a little sugar. Because of pubUc prefcrtrnce, these
are grafted higher than the larger peas of rich flavor and
nutritive value.
Trxlun. -Viw^ texture is a characterLstic of high-grade fmi
ufid vegetahlcH. Tough peas and Ix^ans, tibrous okra and as^
f)anigu?< arc gntd(*ci lc»\v%
Page 252
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The proper storing of food is very impoj-tant, liecause only
by having good storage conditions can there be profit in bti^ang
in large quantities. It is dej^iirable to have cool, dry, and well-
ventilated store-rooms (page 583), Fresh vegetables, fresh
fruits, and dried vegetables and fruits should Ix^ kept in such a
stomroora, and should be so packed as to allow free circulation
of air. The exceptions to this rule are sweet potatoes, which
should l>e stored in a dry, warm place, and banana.H, which
should never be allowed to chill since this causes them to
blacken. Staples, such as cereals, flours, sugars, and other dry
products should be kept in diy% moderately cool, well-ventilat«d
storage. Meat, fish, butter, and milk may be kept at a lower
temperature, 36° F., or lower.
Low temperature and lack of moisture lx)th tend to retard
the growth of micro-organisms that cause spoilage. Most
storage foods should be well matured before being stored and
should Ix^ looketl over at certain intervals for the removal of
any decayed or spoiled portions*
BUYING CANNED FOODS*
Grading fruiis and vegetablen for cannuig.
Before one can distinguiah the relative values of market
grades of canned goods, it is iiecess-ary to know how these are
determinetl by the packer. For fruits and vegetables the lines
of quality tletermination are much the same and as follows:
* The ffilluwinj? diseussiijn of canned fcxxls is comien-spd from Catine<!
Foods, Fruits and Ve|?etebi**s, l>y Florence R. Corbiftt, Todi. Education
Bull. 18, Teachers College, Caiambia University.
I
I
I
I
MANUAL OF HOME-MAKISQ
IjocalUy in which the fruit or tegHatle m grtntn, — ^Naturmtly
the fniiU and veis^UiUei prodtaeed in seciioos iriiere isxpeft
tfirdemng or fmit^rawiiK prevaib and which natnniOy favor
fluch cropn, will lie superior in quality. Of the most commoa and
widely med^ those growD in the northern states are superior in
Usxture and flavor to thoHe grown in the Souths and becauae of
tlic firmer texture ** stand up" better in packing.
Siu of the fruit or vegetable, — The larger the fniit, provided it
in iinifonn and go<xi in other re*^pect.s, the higher it will be graded*
The Hmalier vegetabfe are graded highest^ since they are gen-
erally younger and t^^nderer, juicier, and sweeter.
Flavor w an irnp^jrtiint factor to the consumer, but does not
take prf*cc»clence of hizc, texture, and color in grading either
fruiu or vegctabkvH, becaOKc the buyer Ls generally influenced
by the handsome appearance of fruits or the delicate appear-
ance of immature vegetables which may be quite la<"king in
flavor The public \h preference l^ taken into coa^ideration,
and fine-flavonxl prfxlucts, not notable for nzQ or color, may
be grafled lower than thowe of pleasing appearance and infer-
ior flavor, A striking illastralion of thi« is found in the pref-
erence for very small pean which consist principally of skins,
water, and a little sugar. Because of pubUc prefcrtrnce, these
are grafted higher than the larger peas of rich flavor and
nutritive value.
Trxlun. -Viw^ texture is a characterLstic of high-grade fmi
ufid vegetahlcH. Tough peas and Ix^ans, tibrous okra and as^
f)anigu?< arc gntd(*ci lc»\v%