Good Housekeeping summer cookery book

Apple pie, apple pudding, apple dumpling, and many other recipes may pass through her head, but of necessity containing apple, unless she goes to the greater expense of buying tinned fruit, or has had the foresight and wisdom in the summer months of buying fruit at its cheapest and preserving it. Similarly with vegetables. Instead of the inevitable cabbage and Brussels sprouts, she can have a choice of peas, beans or tomatoes. This gives variety, which is bought at no extra cost, for the expense of procuring bottles (8d. or Od. each according to the size and cheaper in large quantities) is soon amply repaid by the economy of preserving one’s own fruit. Jam jars may be used instead, although a different but satisfactory method must be followed. Wide-mouthed glass jars with glass covers and brass rims — are most frequently employed and are very reliable. _ Clamped jars are also very satisfactory. To prepare — for the sterilising bath, adjust one clamp only; the © other must be placed in position after boiling. : The problem as to whether we should eat preserved — foods nowadays is an active one. In view of the fact that vitamins are in many cases destroyed by heat, — it is unwise to depend upon bottled fruits or vegetables — for these substances.- But bottled fruits and vegetables — still contain their roughage and salts, both essential for » the well-working of those organs of the body which — deal with food and their mineral salts. Thus, pro- — viding that fresh vegetables and fruit also form part 4 PRESERVATION OF FRUIT AND VEGETABLES of the daily diet, those which have been preserved form a welcome addition. Though success may be, and very often is, attained without any knowledge of the scientific reasons underlying the procedures of bottling, canning and drying, a short explanation may help to eliminate failure and tend to make them less tedious. The whole process is a war against moulds, yeasts and bacteria, which if they were visible would be seen in the air, on the skins of fruits and vegetables (especially when dirty), in water, and on our hands. If moulds and yeasts are allowed to settle and given the right conditions of warmth and moisture, they grow and become visible. Everyone has seen mould on carrots, plums, and other fruits and vegetables which have been kept for some time, the growth on jam which has been carelessly made and stewed fruit which bubbles and smells of alcohol. Bacteria on food are seldom visible, though the results may be seen in the clotting and souring of milk, and the disintegrating of meat. Fortunately for us, these micro-organisms can only live under certain conditions. They are rendered innocuous by great heat or extreme cold, by acid, salt, strong sugar solution, _ absence of moisture, and the majority by exclusion of air. It is by using the above knowledge that successful methods of food preservation have been evolved. _ The first problem to be considered is the inspection _ of jars. They should be free from any flaws, such as - unevenness in the glass or chipped surface rims, which _ will allow air to enter. If airtight, the rubber ring, - when pulled out from under the tightly screwed lid, _ should remain out, and when filled with water and 4 inverted no water should. penetrate the rubbers. The _ latter, owing to their perishable nature, should be _. renewed every year. Special sterilisers and complete outfits are sold for _ food preservation, but a fish kettle is just as efficient. _ Whatever the vessel used, it must be provided with a ' tray or false bottom, such as board, folded cloth or Teint wee COOKERY BOOK paper, and have a tightly fitting lid, and if the boiling method is used, must be deep enough to hold jars with 3 or 4 inches above. : General Directions for Potting Fruit