6. Cook in tap water to which % teaspoon of soda is added. Cook for 10
minutes, then discard the water and add fresh water. Cook until tender. Weigh.
7. Cook in distilled water until tender. Weigh.
8. Cook in tap water to which ^4 teaspoon salt per 50 grams of beans has
been added. Weigh.
9. Cook in the pressure cooker for 30 minutes at 20 pounds pressure.
10. Cook in distilled water to which 1 tablespoon of vinegar is added.
11. Pour boiling water on the beans. Let stand. Weigh beans every hour to
compare the length of time required for soaking in warm and cold water.
Weight of beans
after soaking
grams
Weight after
cooking
grams
Time to
cook
Text
ure
Flavor
Results and conclusions.
Compare the time required for cooking by the different methods. In which
Is the best product obtained? Do any of the beans tend to lose their shape?
Which beans cook in the shortest time? What is the effect of soaking on the
color and flavor of the beans? On the time required for cooking?
Experiment 22.
To determine the effect upon the texture of fruit of cooking in a sugar sirup.
A. Cooking in a sirup and adding the sugar after cooking.
150 FRUITS AND VEGETABLES
1. To 1 cup of water add a cup of sugar. Bring to a boil. Pare and core
6 apples. Do not cut in pieces. Cook in the sirup. The sirup should be in a
rather small pan so that the apples are covered by the boiling sirup. Cook
until the apples are translucent in appearance. It may be necessary to cook
only a portion of the apples at a time.
2. Peel and core 6 apples. Cut into quarters or eighths. For each 1^ pounds
of peeled apples add 1 cup of water and cook until soft. When soft add %
cup of sugar for each 1}^ pounds of pared apples. Compare with the consistency
of the apples cooked under 1.
B. To determine the effect of length of time of cooking upon the flavor and
the proportion of sugar to fruit upon the texture of the fruit in strawberry
preserves.
1. Wash and stem strawberries. For each pound of fruit (approximately
1 quart) add 1 pound of sugar and let stand in the refrigerator over night.
When ready to cook place in a rather large sauce pan for the quantity of
berries, so that they can boil rapidly without danger of boiling over the top of
the pan. Heat slowly and shake the pan occasionally. When the temperature
reaches 65° to 70°C. (150°F,) remove the pan from the heat and keep warm
for about 5 minutes. Roll the berries occasionally in the sirup. Put over the
heat and bring to a boil quickly. Cook until the temperature of the sirup
registers 103°C. Let stand until the bubbles cease to form. Pour in sterilized
containers. If the berries float to the top of the can repeat the experiment,
increasing the time the fruit is held in the sirup at a temperature of 65°C. Let
stand a few days before making comparisons with other preserves. Keep a
record of the time required for cooking.
2. Repeat 1, but for each pound of fruit add 1^^ pounds of sugar.
3. Repeat 1, but for each pound of fruit add 2 pounds of sugar.
4. To 1 pound of berries add 1 pound of sugar. Let stand over night in
refrigerator. Bring to boil and boil 5 minutes. Add another pound of sugar
and bring to boil. Boil 5 minutes, partially cool, can, and seal,
Page 121
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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6. Cook in tap water to which % teaspoon of soda is added. Cook for 10
minutes, then discard the water and add fresh water. Cook until tender. Weigh.
7. Cook in distilled water until tender. Weigh.
8. Cook in tap water to which ^4 teaspoon salt per 50 grams of beans has
been added. Weigh.
9. Cook in the pressure cooker for 30 minutes at 20 pounds pressure.
10. Cook in distilled water to which 1 tablespoon of vinegar is added.
11. Pour boiling water on the beans. Let stand. Weigh beans every hour to
compare the length of time required for soaking in warm and cold water.
Weight of beans
after soaking
grams
Weight after
cooking
grams
Time to
cook
Text
ure
Flavor
Results and conclusions.
Compare the time required for cooking by the different methods. In which
Is the best product obtained? Do any of the beans tend to lose their shape?
Which beans cook in the shortest time? What is the effect of soaking on the
color and flavor of the beans? On the time required for cooking?
Experiment 22.
To determine the effect upon the texture of fruit of cooking in a sugar sirup.
A. Cooking in a sirup and adding the sugar after cooking.
150 FRUITS AND VEGETABLES
1. To 1 cup of water add a cup of sugar. Bring to a boil. Pare and core
6 apples. Do not cut in pieces. Cook in the sirup. The sirup should be in a
rather small pan so that the apples are covered by the boiling sirup. Cook
until the apples are translucent in appearance. It may be necessary to cook
only a portion of the apples at a time.
2. Peel and core 6 apples. Cut into quarters or eighths. For each 1^ pounds
of peeled apples add 1 cup of water and cook until soft. When soft add %
cup of sugar for each 1}^ pounds of pared apples. Compare with the consistency
of the apples cooked under 1.
B. To determine the effect of length of time of cooking upon the flavor and
the proportion of sugar to fruit upon the texture of the fruit in strawberry
preserves.
1. Wash and stem strawberries. For each pound of fruit (approximately
1 quart) add 1 pound of sugar and let stand in the refrigerator over night.
When ready to cook place in a rather large sauce pan for the quantity of
berries, so that they can boil rapidly without danger of boiling over the top of
the pan. Heat slowly and shake the pan occasionally. When the temperature
reaches 65° to 70°C. (150°F,) remove the pan from the heat and keep warm
for about 5 minutes. Roll the berries occasionally in the sirup. Put over the
heat and bring to a boil quickly. Cook until the temperature of the sirup
registers 103°C. Let stand until the bubbles cease to form. Pour in sterilized
containers. If the berries float to the top of the can repeat the experiment,
increasing the time the fruit is held in the sirup at a temperature of 65°C. Let
stand a few days before making comparisons with other preserves. Keep a
record of the time required for cooking.
2. Repeat 1, but for each pound of fruit add 1^^ pounds of sugar.
3. Repeat 1, but for each pound of fruit add 2 pounds of sugar.
4. To 1 pound of berries add 1 pound of sugar. Let stand over night in
refrigerator. Bring to boil and boil 5 minutes. Add another pound of sugar
and bring to boil. Boil 5 minutes, partially cool, can, and seal,