Method. — Make a white sauce of the butter, flour,
milk, and salt. Add the salmon (minced), with bones and
skin removed. Remove from the fire and add the well-
beaten egg yolks. Cool, and fold in the stiffly beaten
whites. Pour into a buttered baking dish or into custard
cups; set in a pan of hot water. Bake in a moderate oven
for 20 minutes — a little longer when baked in a large dish.
[Basis for 2 girls, 34 rule.)
5. Cheese Souffle
(Recipe and method are given under Lesson 12.)
Domestic Science Principles and
Application
SECOND YEAR
SECOND YEAR
LESSON 1
PRESERVATION OF FOOD— CANNING FRUITS
Preservation as applied to food is the process of pre-
venting decomposition, which is caused by the presence of
bacteria.
Bacteria are single-celled forms of plant life so small as
to be seen only by the aid of a powerful microscope. Al-
though they are so tiny, they increase in number so rapidly
where they have plenty of food, ,;j^^ &^ ^ •e-i^
moisture, and warmth, that ^ ^ €
they are able to cause extensive
• o
9
O
a
as many kinds of bacteria as
changes, especially in foods.
It is believed that there are
as many kmds ot bacteria as ^^ V (%Dv>
there are kinds of other plants, a ^^j[ ^ ^y^
and they are found everywhere, 9 c ^5^ { ^ '\
in the dust of the air, in soil, pig. 29. Bacteria (greatly en-
watPT QnH fnr»r1 larged): a, rod-shaped, showing
water, ana lOOa. spores; h, spherical; c, typical lac-
r^,,^C^^ +U^ «U^A^^^ ^C ^^^^^- tic-acid bacteria; d, bacteria with
Uurmg the absence ot proper hairiike appendages, with which
conditions for their growth they ^^^^ ^"''"^ ^'^^^^ ^" "^^'^^ ""' '^^^■
are inactive and often remain so for several months or
years, but spring into life when brought again into the right
conditions.
All bacteria, however, are not harmful, and some are of
great use to us. Common products that owe their flavor
largely to the work of bacteria are butter, cheese, and
vinegar. The action of bacteria is very useful in the pro-
duction of linen, hemp, liquors, and many other products.
(189)
190 DOMESTIC SCIENCE
If there were no such thing as decay, the surface of the
earth would soon become loaded with useless vegetable
and animal matter. Bacteria feed upon this material and
reduce it finally to substances available to plants as food,
and it again becomes living matter.
Reasons for Preserving Food. — People of no other age
lived so well as the average do today. One great reason is
the abundance and variety of food, made possible largely
by methods of preservation. Advantages of food preserva-
tion are: —
1. To insure clean, wholesome food, free from bacteria.
2. To enable us to have food out of season.
3. To afford us economy by making it possible to
purchase food when it is best and cheapest, rather than
when it is scarce, expensive, and inferior in quality.
4. To permit of transportation from one part of the
country to another or from one country to another. Thus
we have the use of foods not grown at home.
METHODS OF PRESERVING FOOD
Food is preserved by producing conditions unfavorable
to the growth of bacteria in it and which destroy their
effects. This is accomplished (1) by applying either a
high or low temperature, (2) by drying, (3) by adding
preservatives.
Page 80
Presented as published in 1914. 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.
Method. — Make a white sauce of the butter, flour,
milk, and salt. Add the salmon (minced), with bones and
skin removed. Remove from the fire and add the well-
beaten egg yolks. Cool, and fold in the stiffly beaten
whites. Pour into a buttered baking dish or into custard
cups; set in a pan of hot water. Bake in a moderate oven
for 20 minutes — a little longer when baked in a large dish.
[Basis for 2 girls, 34 rule.)
5. Cheese Souffle
(Recipe and method are given under Lesson 12.)
Domestic Science Principles and
Application
SECOND YEAR
SECOND YEAR
LESSON 1
PRESERVATION OF FOOD— CANNING FRUITS
Preservation as applied to food is the process of pre-
venting decomposition, which is caused by the presence of
bacteria.
Bacteria are single-celled forms of plant life so small as
to be seen only by the aid of a powerful microscope. Al-
though they are so tiny, they increase in number so rapidly
where they have plenty of food, ,;j^^ &^ ^ •e-i^
moisture, and warmth, that ^ ^ €
they are able to cause extensive
• o
9
O
a
as many kinds of bacteria as
changes, especially in foods.
It is believed that there are
as many kmds ot bacteria as ^^ V (%Dv>
there are kinds of other plants, a ^^j[ ^ ^y^
and they are found everywhere, 9 c ^5^ { ^ '\
in the dust of the air, in soil, pig. 29. Bacteria (greatly en-
watPT QnH fnr»r1 larged): a, rod-shaped, showing
water, ana lOOa. spores; h, spherical; c, typical lac-
r^,,^C^^ +U^ «U^A^^^ ^C ^^^^^- tic-acid bacteria; d, bacteria with
Uurmg the absence ot proper hairiike appendages, with which
conditions for their growth they ^^^^ ^"''"^ ^'^^^^ ^" "^^'^^ ""' '^^^■
are inactive and often remain so for several months or
years, but spring into life when brought again into the right
conditions.
All bacteria, however, are not harmful, and some are of
great use to us. Common products that owe their flavor
largely to the work of bacteria are butter, cheese, and
vinegar. The action of bacteria is very useful in the pro-
duction of linen, hemp, liquors, and many other products.
(189)
190 DOMESTIC SCIENCE
If there were no such thing as decay, the surface of the
earth would soon become loaded with useless vegetable
and animal matter. Bacteria feed upon this material and
reduce it finally to substances available to plants as food,
and it again becomes living matter.
Reasons for Preserving Food. — People of no other age
lived so well as the average do today. One great reason is
the abundance and variety of food, made possible largely
by methods of preservation. Advantages of food preserva-
tion are: —
1. To insure clean, wholesome food, free from bacteria.
2. To enable us to have food out of season.
3. To afford us economy by making it possible to
purchase food when it is best and cheapest, rather than
when it is scarce, expensive, and inferior in quality.
4. To permit of transportation from one part of the
country to another or from one country to another. Thus
we have the use of foods not grown at home.
METHODS OF PRESERVING FOOD
Food is preserved by producing conditions unfavorable
to the growth of bacteria in it and which destroy their
effects. This is accomplished (1) by applying either a
high or low temperature, (2) by drying, (3) by adding
preservatives.