is ti^lfl to fill thi» Jar with the fmit or vej^etables, cover wiih water, and
tuid a teiLsiHwinfiil of the p<jwiler. It ih tnie that, thwo powders may pre-
vi'iit the th't-ay of tht' fniii nr vcj^tMablf, hut they also €*ruxnirage uncleanly
orcareleB8 work, and their exces^sive use may he attendee! with very serious
effects on the health. Salicyiic acid is a ine<licirie of the greatest value in
acute articular rheuraatism and certain othtT diiic^ades- It is well known
aii a poisonous subfltance, and one of the evils which may accompany its
use is deratif^ement of the digestion. It m therefore plain that it« extensive
UHv in fiMHi may leatl to disturbance of digest ion and of health. It Is entirely
pniclicable to put tip both fruitj^ and vegetables in such a manner that
Ihey will keep indefinitely by sterilizing the productJi by means of heat,
and there is no excuse for running any risk by the use of preserving
powders."
A temperature as high as that of boiling water is destructive
to the vitality of both micro-orgiuiisins and the foods on which
they may occur. This fact is the corner stone of canning.
PRESERVATION OF FOOD BY LOW TEMPERATtJRES
Preservation of eggs*
Eggs should lit? preserved daring March^ April, May, and
June, when the production is greatest and the price lowest.
Spring eggs will keep better than summer or fall eggs* Only
aljsolutely fresh eggs shoukl lie preserved (see page 534). In-
fertile eggs are better than fertile ones for preser\ing. Dirty
eggs or eggs that have l>een washttl shoukl not l>e preserved.
Of the many ways of preserving eggs in the household, a
water-glass solution seems to give the best results. Earthen-
ware jars are the most suitable vessels to use. Danger of loss
through the presence of one Imd egg is reduced by using several
small instea<l of one large vessel Eggs should not be left in
the presen-'ative longer tlian one year. The sfimc liquid pre-
servative shoukl not Ijc u^ed more than one year. If the solu-
tion eva^iorates and becomes thick and jel!y-hke, water should
be fukletL Eggs shoidd l>e rinseil in clear water when they are
taken from the water-glass soKition. They will generally re-
main good for about two weeks after l>eing removed from the
• C*<»fidc»Tised fmm Pre^ervaHoTi of K^s^, by Earl W. Benjamin in Cornell
Rea<ling-(k»urse for the Fanu Home, BulL 21
682 A MANUAL OF HOME-MAKING
pr^ervative, but the sooner they are usedi the l>ett€sr.
is tlesircHl to boil thorn, a sTii:ilI bole should he pricked tl
the luirgc end of tlie .sliell befoii* they arc placr<^f n» the
in order to prevent their breaking when heated .
To use underclass sduthn (for tliirty dozen egg^) :
(1) Mix thoroughly IH quart* of oommercial water-glaaei
IS c|unrtfi of (Kjiiinl water; (2) pack clean eg^ into clean
or tight odorless tubs, two G-gallon, or three 4-^aIloEi jarn betn^
for preserving thirty ^lozen eggs; (3) cover the f-gga with the wl
mixture, and if the solution rlm^ not covrr the e^^s^ at leaact 3 ii
much as 5 adtUtional quart.-* of water may be abided for eftch l)f
of commprrial water-glass sokition used; (4) cover the jars to
evaporation: (5) keep the c-ggs in a cool dark place.
Presermiion of butter (E. 8. Guthrie).
Page 326
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.
is ti^lfl to fill thi» Jar with the fmit or vej^etables, cover wiih water, and
tuid a teiLsiHwinfiil of the p<jwiler. It ih tnie that, thwo powders may pre-
vi'iit the th't-ay of tht' fniii nr vcj^tMablf, hut they also €*ruxnirage uncleanly
orcareleB8 work, and their exces^sive use may he attendee! with very serious
effects on the health. Salicyiic acid is a ine<licirie of the greatest value in
acute articular rheuraatism and certain othtT diiic^ades- It is well known
aii a poisonous subfltance, and one of the evils which may accompany its
use is deratif^ement of the digestion. It m therefore plain that it« extensive
UHv in fiMHi may leatl to disturbance of digest ion and of health. It Is entirely
pniclicable to put tip both fruitj^ and vegetables in such a manner that
Ihey will keep indefinitely by sterilizing the productJi by means of heat,
and there is no excuse for running any risk by the use of preserving
powders."
A temperature as high as that of boiling water is destructive
to the vitality of both micro-orgiuiisins and the foods on which
they may occur. This fact is the corner stone of canning.
PRESERVATION OF FOOD BY LOW TEMPERATtJRES
Preservation of eggs*
Eggs should lit? preserved daring March^ April, May, and
June, when the production is greatest and the price lowest.
Spring eggs will keep better than summer or fall eggs* Only
aljsolutely fresh eggs shoukl lie preserved (see page 534). In-
fertile eggs are better than fertile ones for preser\ing. Dirty
eggs or eggs that have l>een washttl shoukl not l>e preserved.
Of the many ways of preserving eggs in the household, a
water-glass solution seems to give the best results. Earthen-
ware jars are the most suitable vessels to use. Danger of loss
through the presence of one Imd egg is reduced by using several
small instea<l of one large vessel Eggs should not be left in
the presen-'ative longer tlian one year. The sfimc liquid pre-
servative shoukl not Ijc u^ed more than one year. If the solu-
tion eva^iorates and becomes thick and jel!y-hke, water should
be fukletL Eggs shoidd l>e rinseil in clear water when they are
taken from the water-glass soKition. They will generally re-
main good for about two weeks after l>eing removed from the
• C*<»fidc»Tised fmm Pre^ervaHoTi of K^s^, by Earl W. Benjamin in Cornell
Rea<ling-(k»urse for the Fanu Home, BulL 21
682 A MANUAL OF HOME-MAKING
pr^ervative, but the sooner they are usedi the l>ett€sr.
is tlesircHl to boil thorn, a sTii:ilI bole should he pricked tl
the luirgc end of tlie .sliell befoii* they arc placr<^f n» the
in order to prevent their breaking when heated .
To use underclass sduthn (for tliirty dozen egg^) :
(1) Mix thoroughly IH quart* of oommercial water-glaaei
IS c|unrtfi of (Kjiiinl water; (2) pack clean eg^ into clean
or tight odorless tubs, two G-gallon, or three 4-^aIloEi jarn betn^
for preserving thirty ^lozen eggs; (3) cover the f-gga with the wl
mixture, and if the solution rlm^ not covrr the e^^s^ at leaact 3 ii
much as 5 adtUtional quart.-* of water may be abided for eftch l)f
of commprrial water-glass sokition used; (4) cover the jars to
evaporation: (5) keep the c-ggs in a cool dark place.
Presermiion of butter (E. 8. Guthrie).