Canning. J. Agri. Research 35: 107 (1927).
Denton, Minna C. Changes in Food Value of Vegetables Due to Cooking. J.
Home Econ. 9: 143 and 200 (1919).
Doree, C, and Barton-Wright, E. C. The Stone Cells of Pears. Biochem. J.
20: 502 (1926).
Editorial, The Processing of Pickles. Canning Age 16: 213 (1935).
Everst, A. E. Production of Anthocyanins and Anthocyanidins. Part III. Proc.
Roy. Soc. Series B. 90: 251 (1918).
Gore, H. C. Experiments in the Processing of Persimmons to Render Them Non-
astringent. U. S. Dept. Agri., Bur. Chem., Bull. 141 (1911) ; U. S. Dept. Agri.,
Bur. Chem., Bull. 155 (1912).
Greenwood, M. L. Pinto Beans; Their Preparation and Palatability. Bull. 231.
Agri. Expt. Sta. State College, N. M. (1935).
Haas, P., and Hill, I. G. An Introduction to the Chemistry of Plant Products.
Longmans Green & Co. (1929)
Halliday, E. G. How to Cook Vegetables. Hygeia 2: 217 (1924).
Halliday, E. G., and Noble, I. T. Hows and Whys of Cooking. University of
Chicago Press (1933).
Huenink, H. L., and Bartow, E. The Effect of the Mineral Content of Water
on Canned Foods. Ind. Eng. Chem. 7: 495 (1915).
Jorgensen, I., and Stiles, W. Carbon Assimilation. The New Phytologist, Re-
print number 15, or The New Phytologist 14: 240 and 281 (1915).
Joslyn, M. A., and Marsh, G. L. The Browning of Orange Juice. Ind. Eng.
Chem. 27: 186 (1935).
Kertesz, Z. I. The Oxidase System of a Non-browning Peach. Tech. Bull. 219.
Agri. Expt. Sta. Geneva, N. Y. (1933).
Kertesz, Z. I. Some Carbohydrate Changes in Shelled Peas. Bull. 622, Agri.
Expt. Sta., Geneva, N. Y. (1933).
Koch, E. M. The Volatile Acids of Spinach. Personal communication.
Kohman, E. F. Method for Determining Hydrogen Sulfide Evolved by Foods
When Cooked at Various Temperatures. Ind. Eng. Chem. 14: 527 (1922).
Kohman, E. F. A New Blanching Procedure. The Canner 82: 72, No. 11,
Convention No. Part II, Feb. 22 (1936).
Lathrop, C. P. Chemistry and the Preserve, or Jam and Jelly Industry. Ind.
Eng. Chem. 20: 1298 (1928).
REFERENCES 143
Loughlin, R. Conserving Food Value, Flavor, and Attractiveness in Cooking
Vegetables. Circular 265. U. S. Dept. Agri. (1933).
Masters, H. Dried Legumes. An Investigation of the Methods Employed for
Cooking Vegetables, with Special Reference to the Losses Incurred. Biochem.
J. 12: 231 (1918).
Masters, H., and Garbutt, P. An Investigation of the Methods Employed for
Cooking Vegetables, with Special Reference to the Losses Incurred. Biochem.
J. 14: 75 (1920).
McKee, M. C, and Smith, A. H. Some Nitrogenous Constituents of the Cauli-
flower Bud. J. Biol. Chem. 70: 273 (1926).
McLaughlin, L. The Nutritive Value of New Zealand Spinach. J. Nutrition 2:
197 (1929).
Morgan, A. F. Ash Content of Canned Vegetables with Special Reference to
Canned Peas. J. Econ. 7: 72 (1915).
National Canners Association. Bulletin No. 20 L (1923).
Nelson, E. K. The Non-volatile Acids of the Strawberry, the Pineapple, the
Raspberry and the Concord Grape. J. Am. Chem. Soc. 47: 1177 (1925).
Nelson, E. K. The Acids of Fruits. Am. Medicine 23: 812 (1928).
Page 115
Presented as published in 1932. 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.
Canning. J. Agri. Research 35: 107 (1927).
Denton, Minna C. Changes in Food Value of Vegetables Due to Cooking. J.
Home Econ. 9: 143 and 200 (1919).
Doree, C, and Barton-Wright, E. C. The Stone Cells of Pears. Biochem. J.
20: 502 (1926).
Editorial, The Processing of Pickles. Canning Age 16: 213 (1935).
Everst, A. E. Production of Anthocyanins and Anthocyanidins. Part III. Proc.
Roy. Soc. Series B. 90: 251 (1918).
Gore, H. C. Experiments in the Processing of Persimmons to Render Them Non-
astringent. U. S. Dept. Agri., Bur. Chem., Bull. 141 (1911) ; U. S. Dept. Agri.,
Bur. Chem., Bull. 155 (1912).
Greenwood, M. L. Pinto Beans; Their Preparation and Palatability. Bull. 231.
Agri. Expt. Sta. State College, N. M. (1935).
Haas, P., and Hill, I. G. An Introduction to the Chemistry of Plant Products.
Longmans Green & Co. (1929)
Halliday, E. G. How to Cook Vegetables. Hygeia 2: 217 (1924).
Halliday, E. G., and Noble, I. T. Hows and Whys of Cooking. University of
Chicago Press (1933).
Huenink, H. L., and Bartow, E. The Effect of the Mineral Content of Water
on Canned Foods. Ind. Eng. Chem. 7: 495 (1915).
Jorgensen, I., and Stiles, W. Carbon Assimilation. The New Phytologist, Re-
print number 15, or The New Phytologist 14: 240 and 281 (1915).
Joslyn, M. A., and Marsh, G. L. The Browning of Orange Juice. Ind. Eng.
Chem. 27: 186 (1935).
Kertesz, Z. I. The Oxidase System of a Non-browning Peach. Tech. Bull. 219.
Agri. Expt. Sta. Geneva, N. Y. (1933).
Kertesz, Z. I. Some Carbohydrate Changes in Shelled Peas. Bull. 622, Agri.
Expt. Sta., Geneva, N. Y. (1933).
Koch, E. M. The Volatile Acids of Spinach. Personal communication.
Kohman, E. F. Method for Determining Hydrogen Sulfide Evolved by Foods
When Cooked at Various Temperatures. Ind. Eng. Chem. 14: 527 (1922).
Kohman, E. F. A New Blanching Procedure. The Canner 82: 72, No. 11,
Convention No. Part II, Feb. 22 (1936).
Lathrop, C. P. Chemistry and the Preserve, or Jam and Jelly Industry. Ind.
Eng. Chem. 20: 1298 (1928).
REFERENCES 143
Loughlin, R. Conserving Food Value, Flavor, and Attractiveness in Cooking
Vegetables. Circular 265. U. S. Dept. Agri. (1933).
Masters, H. Dried Legumes. An Investigation of the Methods Employed for
Cooking Vegetables, with Special Reference to the Losses Incurred. Biochem.
J. 12: 231 (1918).
Masters, H., and Garbutt, P. An Investigation of the Methods Employed for
Cooking Vegetables, with Special Reference to the Losses Incurred. Biochem.
J. 14: 75 (1920).
McKee, M. C, and Smith, A. H. Some Nitrogenous Constituents of the Cauli-
flower Bud. J. Biol. Chem. 70: 273 (1926).
McLaughlin, L. The Nutritive Value of New Zealand Spinach. J. Nutrition 2:
197 (1929).
Morgan, A. F. Ash Content of Canned Vegetables with Special Reference to
Canned Peas. J. Econ. 7: 72 (1915).
National Canners Association. Bulletin No. 20 L (1923).
Nelson, E. K. The Non-volatile Acids of the Strawberry, the Pineapple, the
Raspberry and the Concord Grape. J. Am. Chem. Soc. 47: 1177 (1925).
Nelson, E. K. The Acids of Fruits. Am. Medicine 23: 812 (1928).