A sufficiently high degree of heat will destroy all forms
of life; hence, heat is usually employed to destroy the bac-
teria in food before it is canned. The food to be canned
should be cut in pieces of suitable size, placed in water and
heated to a brisk boil. It must be remembered that if a
single bacterium is left alive in the food after the boiling,
the whole process is useless, and the canned goods will spoiL
Some kinds of bacteria are not so easily destroyed as others,
hence it is best to boil all foods to be canned, as thoroughly
as their nature will allow. Green corn is very difficult to can,
86
DOMESTIC SCIENCE
requiring a very high degree of heat; this is true of peas,
beans, and tomatoes, also.
Common liquids, boiled in open vessels, cannot be
heated above 212 degrees, Fahr; but can be raised to a much
higher temperature in a closed vessel, tight enough to prevent
the escape of the steam, and strong enough to prevent
Fig. 22— Spring-top jar.
Fig. 23~Position of spring
during sterilizing.
Fig. 24— Position of spring after sterilizing.
COOKING 87
bursting by the steam. A temperature of 212 degrees does
not destroy all kinds of spores, but, if the time of boiling be
prolonged at 212 degrees, the eflPect will be the same as that
of a higher temperature. It is better to place the food in
cold water, and then bring it to boiling point.
Review lesson No. 35, seventh year.
Hermetical Sealing, to prevent the access of air to
the food, is easy and eflFective. The food should be poured
into thoroughly sterilized jars while it is hot, and the jars
should be sealed immediately. Cans may be corked with
cotton which has been previously sterilized by the heat of an
oven, keeping the food from bacteria; but this method does
not wholly exclude moulds.
Most forms of fruit are canned with little difficulty, re-
quiring only moderate boiling and careful sealing.
The spring-top glass jar and the screw-top glass jar are
best adapted to the purpose of hermetical sealing. A wide-
mouthed jar should be selected, for convenience.
Lesson 35.
Planning a Simple Dinner: This should be made a
lesson in economy, as well as a lesson in cooking. Each
pupil should present a menu for the dinner. The one
selected should be copied by each pupil.
Lesson 36.
Cooking and Serving the menu previously selected.
Serving invited guests.
APPENDIX.
PART IV.
For the Use of Classes Having More
than One Lesson per Week;
for Home Use,
and
For General Reference.
APPENDIX.
A.
The foods eaten, nourish the body to its growth, and
repair all tissue waste produced by both physical and mental
action. The body, then, must contain, in its healthful
state, all the chemical elements found in these foods. The
principal of which are as follows:
FroTEIDS.
Carbon,
Oxygen,
Chemical Elements.
Fats.
Carbo-
hydrates.
54.
22.
Nitrogen, 16.
Hydrogen, 7.
Sulphur, 1^
I 100.
Carbon, 79. \
Hydrogen, 11.
Oxygen, 10.
100.
Hydrogen, 67.
Oxygen, 33.
Carbon,(variable).
lOOe
Fig. 25.
In the Carbo-hydrates, the hydrogen and oxygen unite
to form water. This union exhausts the normal power of
89
90
DOMESTIC SCIENCE
eacK of these elements, so that the Carbon, alone, is left to
do its normal work; that of producing heat and energy.
Page 39
Presented as published in 1911. 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 sufficiently high degree of heat will destroy all forms
of life; hence, heat is usually employed to destroy the bac-
teria in food before it is canned. The food to be canned
should be cut in pieces of suitable size, placed in water and
heated to a brisk boil. It must be remembered that if a
single bacterium is left alive in the food after the boiling,
the whole process is useless, and the canned goods will spoiL
Some kinds of bacteria are not so easily destroyed as others,
hence it is best to boil all foods to be canned, as thoroughly
as their nature will allow. Green corn is very difficult to can,
86
DOMESTIC SCIENCE
requiring a very high degree of heat; this is true of peas,
beans, and tomatoes, also.
Common liquids, boiled in open vessels, cannot be
heated above 212 degrees, Fahr; but can be raised to a much
higher temperature in a closed vessel, tight enough to prevent
the escape of the steam, and strong enough to prevent
Fig. 22— Spring-top jar.
Fig. 23~Position of spring
during sterilizing.
Fig. 24— Position of spring after sterilizing.
COOKING 87
bursting by the steam. A temperature of 212 degrees does
not destroy all kinds of spores, but, if the time of boiling be
prolonged at 212 degrees, the eflPect will be the same as that
of a higher temperature. It is better to place the food in
cold water, and then bring it to boiling point.
Review lesson No. 35, seventh year.
Hermetical Sealing, to prevent the access of air to
the food, is easy and eflFective. The food should be poured
into thoroughly sterilized jars while it is hot, and the jars
should be sealed immediately. Cans may be corked with
cotton which has been previously sterilized by the heat of an
oven, keeping the food from bacteria; but this method does
not wholly exclude moulds.
Most forms of fruit are canned with little difficulty, re-
quiring only moderate boiling and careful sealing.
The spring-top glass jar and the screw-top glass jar are
best adapted to the purpose of hermetical sealing. A wide-
mouthed jar should be selected, for convenience.
Lesson 35.
Planning a Simple Dinner: This should be made a
lesson in economy, as well as a lesson in cooking. Each
pupil should present a menu for the dinner. The one
selected should be copied by each pupil.
Lesson 36.
Cooking and Serving the menu previously selected.
Serving invited guests.
APPENDIX.
PART IV.
For the Use of Classes Having More
than One Lesson per Week;
for Home Use,
and
For General Reference.
APPENDIX.
A.
The foods eaten, nourish the body to its growth, and
repair all tissue waste produced by both physical and mental
action. The body, then, must contain, in its healthful
state, all the chemical elements found in these foods. The
principal of which are as follows:
FroTEIDS.
Carbon,
Oxygen,
Chemical Elements.
Fats.
Carbo-
hydrates.
54.
22.
Nitrogen, 16.
Hydrogen, 7.
Sulphur, 1^
I 100.
Carbon, 79. \
Hydrogen, 11.
Oxygen, 10.
100.
Hydrogen, 67.
Oxygen, 33.
Carbon,(variable).
lOOe
Fig. 25.
In the Carbo-hydrates, the hydrogen and oxygen unite
to form water. This union exhausts the normal power of
89
90
DOMESTIC SCIENCE
eacK of these elements, so that the Carbon, alone, is left to
do its normal work; that of producing heat and energy.