Note. — Dried fruits, as apricots, apples and prunes, require
long soaking; cook below boiling and add sugar when the
fruit is tender.
PRUNE SOUFFLE.
3
}/2 lb. prunes.
2 tb.
1 c. cold water.
1 tb.
^ c. sugar.
14 tb. lemon juice
¥2
4 whites of eggs✪ Prune Souffle.
1. Prepare prunes as in method for Stewed Prunes, using
a double boiler.
2. When tender, press pulp through a sieve.
3. Add sugar, cook 5 mins., cool; add lemon juice.
4. Beat whites of eggs until stiff; gradually beat in
prune mixture.
5. Pile in buttered baking dish; oven-poach in slow oven
30 to 40 mins. ; test with a knitting needle.
6. Serve hot or cold with cream or custard sauce.
Note. — The mixture may be served without cooking;
pile lightly in serving dishes.
BAKED BANANAS.
72
VsT.
y2th.
1 tb.
6 bananas.
1 tb. butter.
}4 c. sugar.
c. water.
2 tb. lemon juice✪ Baked Bananas.
1. Remove skins from bananas; cut in halves length-
wise; place in shallow baking dish.
2. Make a syrup of sugar and water; add lemon juice
and butter.
3. Pour one-half syrup over bananas.
4. Bake in a slow oven until soft, about 20 mins. ; baste,
during baking, with remaining syrup.
CANADIAN COOK BOOK
NOTES
CHAPTER XIV
CANNING, JELLY-MAKING AND PICKLING
CANNING
Canning is the process by which foods are sterilized and
sealed in air-tight cans or jars, for use when not in season.
No preservatives, as sugar, salt, vinegar, etc., are required;
if used, only enough for flavor is necessary. For this reason
special precautions must be followed to ensure success.
Preparation of Jars
1. Test for leakage — put a little water in jar; fit with
rubber ring, glass and screw top; invert; if water leaks from
jar, it is not air-tight and should be refitted.
2. Wash jars in hot, soapy water; rinse.
3. Sterilize jars, glass and screw tops — place on rack
in kettle or boiler, cover with cold water, heat gradually to
boiling; boil 20 mins., lift out, drain and fill at once.
4. Sterilize rubber rings by dipping three or four times
into boiling water; it is wise to use only rings which are
new or nearly so.
Selection of Fruit and Vegetables
Select those which are sound and firm, just ripe or slightly
under-ripe rather than over-ripe, uniform and medium in
size.
Preparation of Fruit and Vegetables
1. Pick over; wash thoroughly in cold water (exc. rasp-
berries) ; drain in a colander.
2. Prepare, for cooking, according to kind of fruit —
Strawberries — remove hulls.
173
174
CANADIAN COOK BOOK
Currants and gooseberries — remove stems and blossom.
Peaches and apricots — blanch, peel, cut in halves, re-
move stones.
Plums — remove stems; prick with a fork in several
places.
Cherries — removes stems and pits.
Pears and quinces — quarter, core, peel; drop into cold
water.
Grapes — remove from stems, separate pulp from skins;
cook pulp and strain out seeds.
For preparation of vegetables, see table on cooking of
vegetables, p. 94.
Blanching of Fruits and Vegetables
Place in cheesecloth or wire basket; dip into boiling
water (the time varies with the kind of fruit or vegetable),
then plunge into cold water.
Blanching is done
1. to reduce the bulk, as in spinach.
2. to set the color, as in peas and beans.
3. to reduce strong flavor, as in cauliflower.
4. to loosen the skins, as in peaches.
The cold plunge, after scalding, shrinks and makes the
food firm.
Methods of Canning
COLD-PACE METHOD
Page 51 · 2 recipe records on this page
Presented as published in 1924. 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
Note. — Dried fruits, as apricots, apples and prunes, require long soaking; cook below boiling and add sugar when the fruit is tender.
PRUNE SOUFFLE.
}/2 lb. prunes.
2 tb.
1 c. cold water.
1 tb.
^ c. sugar.
14 tb. lemon juice
¥2
4 whites of eggs.
1. Prepare prunes as in method for Stewed Prunes, using a double boiler.
2. When tender, press pulp through a sieve.
3. Add sugar, cook 5 mins., cool; add lemon juice.
4. Beat whites of eggs until stiff; gradually beat in prune mixture.
5. Pile in buttered baking dish; oven-poach in slow oven 30 to 40 mins. ; test with a knitting needle.
6. Serve hot or cold with cream or custard sauce.
Note. — The mixture may be served without cooking; pile lightly in serving dishes.
BAKED BANANAS.
VsT.
y2th.
1 tb.
6 bananas.
1 tb. butter. }4 c. sugar.
c. water.
2 tb. lemon juice.
1. Remove skins from bananas; cut in halves lengthwise; place in shallow baking dish.
2. Make a syrup of sugar and water; add lemon juice and butter.
3. Pour one-half syrup over bananas.
4. Bake in a slow oven until soft, about 20 mins. ; baste, during baking, with remaining syrup.
CHAPTER XIV
CANNING
Canning is the process by which foods are sterilized and sealed in air-tight cans or jars, for use when not in season. No preservatives, as sugar, salt, vinegar, etc., are required; if used, only enough for flavor is necessary. For this reason special precautions must be followed to ensure success.
Preparation of Jars
1. Test for leakage — put a little water in jar; fit with rubber ring, glass and screw top; invert; if water leaks from jar, it is not air-tight and should be refitted.
2. Wash jars in hot, soapy water; rinse.
3. Sterilize jars, glass and screw tops — place on rack in kettle or boiler, cover with cold water, heat gradually to boiling; boil 20 mins., lift out, drain and fill at once.
4. Sterilize rubber rings by dipping three or four times into boiling water; it is wise to use only rings which are new or nearly so.
Selection of Fruit and Vegetables
Select those which are sound and firm, just ripe or slightly under-ripe rather than over-ripe, uniform and medium in size.
Preparation of Fruit and Vegetables
1. Pick over; wash thoroughly in cold water (exc. raspberries) ; drain in a colander.
2. Prepare, for cooking, according to kind of fruit — Strawberries — remove hulls.
Currants and gooseberries — remove stems and blossom. Peaches and apricots — blanch, peel, cut in halves, remove stones.
Plums — remove stems; prick with a fork in several places.
Cherries — removes stems and pits.
Pears and quinces — quarter, core, peel; drop into cold water.
Grapes — remove from stems, separate pulp from skins; cook pulp and strain out seeds.
For preparation of vegetables, see table on cooking of vegetables, p. 94.
Blanching of Fruits and Vegetables
Place in cheesecloth or wire basket; dip into boiling water (the time varies with the kind of fruit or vegetable), then plunge into cold water.
Blanching is done
1. to reduce the bulk, as in spinach.
2. to set the color, as in peas and beans.
3. to reduce strong flavor, as in cauliflower.
4. to loosen the skins, as in peaches.
The cold plunge, after scalding, shrinks and makes the food firm.
Methods of Canning
COLD-PACE METHOD
Records on this page
Prune SouffleBaked Bananas