Domestic science (Johnson, for schools and homes)

Put the milk, water, butter, sugar, and salt into a mixing bowl. When lukewarm add the yeast cake, and mix untQ smooth, then add 3 c. of flour. Beat thoroughly, cover, and let rise until sufficiently light. Add enough more flour to make stiff enough to knead. Knead until smooth and elastic, cover, and let rise again. When double its bulk, knead again, and shape into oval biscuits one-third of an inch thick. Make a deep crease through the middle of each with the handle of a case-knife previously dipped in flour, rub melted butter over one-half the biscuit, fold over double, and press the edges together. Place on a buttered pan, one inch apart, cover, and let rise until light Bako in a hot oven from 12 to 15 minutes. Lesson 33. Preserving, in the ordinary sense of the word, means cooking in sugar syrup, according to special directions; but the word "preserve" means "to keep from spoiling;" and there are various methods by which foods may be preserved; as, by drying, salting, pickling, smoking, canning, packing in oil, cold storage, etc., as well as by the use of sugar. Fruit Juice is preserved in the form of jellies. General Directions for Jellies: Select fruit some- what under-ripe; boil until the juice may be pressed out easily. Drain, or press out the juice. Measure the juice and an equal quantity of sugar. Boil the fruit juice 20 minutes. Skim well. Heat the sugar, stirring occasionally to prevent burning. Add the heated sugar to the cooked juice, stir until dissolved, then boil until the compound thickens (jellies) when tried on a cold plate. Strain jelly into heated pitcher and pour into heated glasses. Set away to cool and harden. Pour over each glass enough melted parafflne to cover thoroughly, or use tin or paper covers, or COOKING 85 both. To cover with paper, cut circular pieces of paper larger than the top of the glass by one inch in diameter. Cut slits around the edge, about one-fourth inch deep, place over the glass, and fasten with white of an egg. Keep glasses in a cool, dry place. Jellies should not be made in tin. An agate, porcelain lined, or granite-ware preserving kettle should be used. Cranberry Jelly: Use only firm berries. Pick over, wash, and measure. Cook with half as much water as berries. Boil rapidly 10 minutes. Strain, but do not press; add one- half as much sugar as juice obtained; boil rapidly 10 minutes, pour into moulds, and cover. Lesson 34. Preservation by Canning: The addition of mild preservatives, as sugar, salt, vinegar, etc., makes it possible to preserve many kinds of food; but these preservatives not only change the flavor of the food, but in many cases they render the food less digestible; and none of these methods preserves the food in anything like the natural condition. Canning; a method of preserving food by keeping bac- teria away from it, is at present employed more than any other method. Canning consists of two important steps: (1) Destroying or removing the bacteria already in the food. (2) Preventing the access of other bacteria. No limit has yet been found to the time during which properly canned food may be preserved in a wholesome state; but proper canning requires care and attention.