A MANUAL OF HOME-MAKING
thermonieter may be bought at a drug store for nbout tl
In using a t liermonaeter, rare should b(» taken t hat the bttib »
entirely covored by the sirup and that it does ii€3t nsadi ihr
bottom of the kettle; if the bulb h exposed to the air or toiidis
the metal of the pan, the reg:istered temperature is lower tn thf
one case and higher in the other than is the actual tempemtunr
of the sirup.
In the absence of a thermometer, however, the test alreKhr
mentioned, dropping a little of the )>oihng simp into cold water,
may be used with comparatively gmxl results. The faUofrtni
table gives the different stages of concent mtion, the eorrespoml-
ing temfx^ratures, and the tests that may l>e used to detc
the condition of (he sirup. The temperatures refer to a
made from cane sugar. When glucose or com sirup m used
part, the same consistencies are reached at lower tempemti
TABLE LIL— Determination or Stages m StrcAa Cook^rt
Stage
TempemlMr^
Tc^i 1
Threati
230°
F.
Simp forms a thread when dn>|]peil fran
110**
(J.
a spoon
Softball
2^""
F.
Sirup fonns a eoft hall wh<m dfoppod bio
v\r
C.
cold water
Hard baU .
252**
F.
Sirup fomi.^ a bard ball when drtjfyped inl*
122**
C.
oold waiCT
Crack .....
270"*
F.
Sirup b<?comc» britUe when drupp^ «&*«
132^
C.
cold water
Hard crack
293**
F.
Simp I>ecomc« very britUe wbeii choppod
145**
C.
into cold wat<?r
Caramel
310" 4-
F.
Sirup chanicGi^ color and becomes very haitt
154" +
C.
and brittle when cool
Vtenmls,
Granite utensils usually give better result,*! than do tho^e
aluminum or tin, because granite ware is not so good a coriduetc
of heat, and hence the temperature is more ea.siiy reguIateU.
Wooden spoons are pi*oferal>!e to metal onet^, for wood dc
not conduct heat a« does metal. Moreover, the sirup does not^
tend to stick to wood as much as to met44L
CHAPTER XXXIV
FOOD PRESERVATION
If foods are to be kept successfully f mm one season to another,
it is necessary to have as nearly aa possilile exact knowledge of
the conditions that interfere witii their preservation. This
statement refers not ordy to fruits and vegetables that are
pickled^ preservtHl with sujijar, or put up in. cans, but to other
foods, such as apples, winter ve|?etables, and eggs — foods that
do not need to be kept indefinitely but that should f>e given a
longer season of usefulness.
There are two main causes for the spoiling of foods: first, the
presence of small living organisms that feed on the foods and
change them so that they may cease to be desirable and may
even l>ecome harmful; second, the normal occurrence in such
foods as fruits, vegetables, eggs, meat, and seeds of all plants,
of certain substances which, although not alive, are the prmlucts
of living things and have the power of causing fruit to ripen,
seeds to start growing, meat to soften, antl all finally to decay.
Page 324
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.
A MANUAL OF HOME-MAKING
thermonieter may be bought at a drug store for nbout tl
In using a t liermonaeter, rare should b(» taken t hat the bttib »
entirely covored by the sirup and that it does ii€3t nsadi ihr
bottom of the kettle; if the bulb h exposed to the air or toiidis
the metal of the pan, the reg:istered temperature is lower tn thf
one case and higher in the other than is the actual tempemtunr
of the sirup.
In the absence of a thermometer, however, the test alreKhr
mentioned, dropping a little of the )>oihng simp into cold water,
may be used with comparatively gmxl results. The faUofrtni
table gives the different stages of concent mtion, the eorrespoml-
ing temfx^ratures, and the tests that may l>e used to detc
the condition of (he sirup. The temperatures refer to a
made from cane sugar. When glucose or com sirup m used
part, the same consistencies are reached at lower tempemti
TABLE LIL— Determination or Stages m StrcAa Cook^rt
Stage
TempemlMr^
Tc^i 1
Threati
230°
F.
Simp forms a thread when dn>|]peil fran
110**
(J.
a spoon
Softball
2^""
F.
Sirup fonns a eoft hall wh<m dfoppod bio
v\r
C.
cold water
Hard baU .
252**
F.
Sirup fomi.^ a bard ball when drtjfyped inl*
122**
C.
oold waiCT
Crack .....
270"*
F.
Sirup b<?comc» britUe when drupp^ «&*«
132^
C.
cold water
Hard crack
293**
F.
Simp I>ecomc« very britUe wbeii choppod
145**
C.
into cold wat<?r
Caramel
310" 4-
F.
Sirup chanicGi^ color and becomes very haitt
154" +
C.
and brittle when cool
Vtenmls,
Granite utensils usually give better result,*! than do tho^e
aluminum or tin, because granite ware is not so good a coriduetc
of heat, and hence the temperature is more ea.siiy reguIateU.
Wooden spoons are pi*oferal>!e to metal onet^, for wood dc
not conduct heat a« does metal. Moreover, the sirup does not^
tend to stick to wood as much as to met44L
CHAPTER XXXIV
FOOD PRESERVATION
If foods are to be kept successfully f mm one season to another,
it is necessary to have as nearly aa possilile exact knowledge of
the conditions that interfere witii their preservation. This
statement refers not ordy to fruits and vegetables that are
pickled^ preservtHl with sujijar, or put up in. cans, but to other
foods, such as apples, winter ve|?etables, and eggs — foods that
do not need to be kept indefinitely but that should f>e given a
longer season of usefulness.
There are two main causes for the spoiling of foods: first, the
presence of small living organisms that feed on the foods and
change them so that they may cease to be desirable and may
even l>ecome harmful; second, the normal occurrence in such
foods as fruits, vegetables, eggs, meat, and seeds of all plants,
of certain substances which, although not alive, are the prmlucts
of living things and have the power of causing fruit to ripen,
seeds to start growing, meat to soften, antl all finally to decay.