Color. —The natural color of the product when at its best
is the standard of the high-grade pack. Unfortunately, tho
attempt to ernuhite nature hiis lxM>n overdone by some packers
to thi» I mint where most of the public havit come to regard cop-
per-gret*ned |kvis and t>eans as sufierior to those of nature^a
green. Now that the law requires that the facts rogarfling tho
use of coloring matter be stated on the package, the public is in a
poHition to choose f>et ween the natuml and the artificial, the safe
and the possibly hannfuh Fortunately, it is the fancy gnidcs
of vegetables which receive the copper treatment, such as the
MARKETING FOR THE HOUSEHOLD 447
ver^'^ 8mall peas ami beans in which the nutritive value is low and
the price prohibitively high to the average buyer. Even when
the natural color of the vegetable after cooking is the standanl
sought, gratling of the prothict is still done on co!or lines. Peas
that have an occasional yellow one in the lot are graded lower
than those uniformly green, while if many are yellowish the lot
is gradeil low^r still. String beans containing an occasional
brown or rusty pod are graded lower than those uniforraly
green.
Form, whole or ciiL — The fruit or vegetable of suitable size
wliieh is sufficiently perfect — free from bruise and spots of de-
cay—to can wiiole is of tlie highest grade, provided it grades
high on other points. Those cot in halves grade next highest,
such as peaches, apricots,'pears, and ajjples, and those in slices
next, Buch a.s sliced peache.s. Smaller pieces, sometimes re-
ferred to as chips, grade low^er yet. Pineapple sUce^^ afford the
highest gi'ade in that fruit, the chunks and cubes grading next
and the chipped, grated, and crushed pineapple respectively
lower.
Preparation, peeled^ unpeeled^ pitted ^ cored, — ^Those fruits
which are improved by peehng are left unpeeled only in the
lowest grades. The same is true of pitting and coring, except
when the fruit is handsome in appesu^ance but unsound at the
pit or core.
Medium of packing. — Fruits packed in water are of the lowest
grade and generally known as **pie" fruit. Those packed in
sirups are graded according to the density of the sirup, 35*^ to
40** sirup being used for preserves, such as strawberries, 30° to
34° for fancy peaches, plums and other fruit for table sauce;
25" to 28'' for high-grade fruits for table sauce; 20'' to 23° for a
still les8 rich grade of table sauce, and lO'^ to 20** for ver>"^ light
sirup suitable only on sweet fruits or those to which more sugar
will be added in preparation for the table. J oicy vegetables such
as tomatoes are now by law required to be packed in their own
juice. Other vegetables nmst be packed in as little water as is
neccssiiry to immerse them completely. A httle ,salt and sugar
are allowed in the hquid.
I
I
I
I
448 A MANUAL OF BOMB-MAKING
Trade terms.
''Pie fruit'' is the lowest class of fruit. In peaches there s^
two grades, the uopeeled and the peeM, the latter bnnging the
higher price.
The '' standard " grade of fruit rank^ next. It ha^ the tightest
mnip aad consists of the relatively inferior fruits in siae, eokkr,
flavor, and texture.
Page 253
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.
Color. —The natural color of the product when at its best
is the standard of the high-grade pack. Unfortunately, tho
attempt to ernuhite nature hiis lxM>n overdone by some packers
to thi» I mint where most of the public havit come to regard cop-
per-gret*ned |kvis and t>eans as sufierior to those of nature^a
green. Now that the law requires that the facts rogarfling tho
use of coloring matter be stated on the package, the public is in a
poHition to choose f>et ween the natuml and the artificial, the safe
and the possibly hannfuh Fortunately, it is the fancy gnidcs
of vegetables which receive the copper treatment, such as the
MARKETING FOR THE HOUSEHOLD 447
ver^'^ 8mall peas ami beans in which the nutritive value is low and
the price prohibitively high to the average buyer. Even when
the natural color of the vegetable after cooking is the standanl
sought, gratling of the prothict is still done on co!or lines. Peas
that have an occasional yellow one in the lot are graded lower
than those uniformly green, while if many are yellowish the lot
is gradeil low^r still. String beans containing an occasional
brown or rusty pod are graded lower than those uniforraly
green.
Form, whole or ciiL — The fruit or vegetable of suitable size
wliieh is sufficiently perfect — free from bruise and spots of de-
cay—to can wiiole is of tlie highest grade, provided it grades
high on other points. Those cot in halves grade next highest,
such as peaches, apricots,'pears, and ajjples, and those in slices
next, Buch a.s sliced peache.s. Smaller pieces, sometimes re-
ferred to as chips, grade low^er yet. Pineapple sUce^^ afford the
highest gi'ade in that fruit, the chunks and cubes grading next
and the chipped, grated, and crushed pineapple respectively
lower.
Preparation, peeled^ unpeeled^ pitted ^ cored, — ^Those fruits
which are improved by peehng are left unpeeled only in the
lowest grades. The same is true of pitting and coring, except
when the fruit is handsome in appesu^ance but unsound at the
pit or core.
Medium of packing. — Fruits packed in water are of the lowest
grade and generally known as **pie" fruit. Those packed in
sirups are graded according to the density of the sirup, 35*^ to
40** sirup being used for preserves, such as strawberries, 30° to
34° for fancy peaches, plums and other fruit for table sauce;
25" to 28'' for high-grade fruits for table sauce; 20'' to 23° for a
still les8 rich grade of table sauce, and lO'^ to 20** for ver>"^ light
sirup suitable only on sweet fruits or those to which more sugar
will be added in preparation for the table. J oicy vegetables such
as tomatoes are now by law required to be packed in their own
juice. Other vegetables nmst be packed in as little water as is
neccssiiry to immerse them completely. A httle ,salt and sugar
are allowed in the hquid.
I
I
I
I
448 A MANUAL OF BOMB-MAKING
Trade terms.
''Pie fruit'' is the lowest class of fruit. In peaches there s^
two grades, the uopeeled and the peeM, the latter bnnging the
higher price.
The '' standard " grade of fruit rank^ next. It ha^ the tightest
mnip aad consists of the relatively inferior fruits in siae, eokkr,
flavor, and texture.