4. Lettuce or celery sandwiches ; cup custard ; jelly sandwiches.
302 FOOD AND HEALTH
5. Cottage cheese and chopped green-pepper sandwiches or a
pot of cream cheese with bread-and-butter sandwiches; peanut
sandwiches; fruit; cake.
6. Hard-boiled eggs; crisp baking-powder biscuits; celery or
radishes ; brown-sugar or maple-sugar sandwiches.
7. Bottle of milk ; thin corn bread and butter; dates; apple.
8. Raisin or nut bread with butter; cheese; orange; maple
sugar.
9. Baked bean and lettuce sandwiches; apple sauce; sweet
chocolate.
16. Preparation of Orange Pectin. Miss Agnes Harris, Assistant
State Agent of Florida, in charge of Home Extension work, sent
Miss James a box of jellies and jams that her girls had made, and
a pamphlet of recipes.
Use i lb. white orange peel; J pt. water; 2 tablespoons lemon
juice✪ Preparation of Orange Pectin. Cut or scrape the yellow from the peel of the orange. Pass
the remaining white portion through a food chopper; then weigh
it. For each J lb. of the peel, add ^ pt. of water. Add the lemon
juice, mix thoroughly, and allow to stand i hr. Add ij pts. of
water. Let stand i hr., boil 10 minutes, and then let stand until
cold. Place in a flannel jelly bag, press to remove the juice, and
drain juice through a clean, flannel jelly bag. It may be prepared,
poured into jars while hot, sealed, and kept for later use.
For strawberry and orange pectin jelly use J pt. orange pectin ;
\ lb. sugar; | pt. strawberry juice✪ Strawberry and Orange Pectin Jelly. Mother and I are experi-
menting with pineapple, cherry juice, and other fruits.
The alcohol pectin test. Pour a teaspoonful of fruit juice, when
cooled, into a clean cup, and pour in a teaspoonful of grain alcohol
of 95% strength. Mix by gently shaking; then pour into a spoon.
For jelly, if the pectin is in a solid lump, it is safe to add* equal
parts of sugar and juice ; if it has not gathered in one lump, use
less sugar, — say f sugar to i of juice.
INDEX
Air as cleanser, 137.
Alcohol :
from bread, 49.
result of fermentation, 97.
Allen family :
dining table on piazza, 72.
"sugaring off," 132.
American custom for use of silver
dishes, 80.
Apparatus :
for cooking, 246^255.
for preserving fruits, 97.
Apple :
baked, 1 11, 113.
calorie portion, 275.
composition of, no.
cooking, 112.
drying, 105.
for fruit beverage, 18.
Apple butter, loi.
Apple jelly, 102.
Apple sauce, 113.
Apple scallop, 115.
Apricots, 114.
Ash:
in celery, 225.
in corn, 225.
in milk, 35.
in parsley, 225.
in potato, 118.
product of combustion, 7.
Atkinson cooker, 165, 250.
Bacilli, 95.
Bacteria :
harmful in water, 22.
help purify water, 22.
and
Bacteria (Continued)
how to fight, 96.
in meat, 210.
in milk, 36.
types of, 95.
Bacteria cells, 95.
Baking :
bread, 49, 53.
fruit, 112.
potato, 121.
vegetables, 228.
Baking powder :
biscuit, 181.
griddle cakes, 127.
study of, 184.
Baked-bean loaf, 85.
Baked beans, 230.
Baked Indian pudding, 240.
Baked peas, 231.
Baked potatoes, 123.
Baker's bread, 46.
Banana, 20.
Barberries, 113.
Beef:
calorie portions, 275.
corning, 214. >
creamed dried, 151.
cuts of, 208.
"frizzled" with egg, 151.
how to cook corned, 215.
prime ribs of, 210.
ways of cooking, 212, 214, 216.
See Steak and Roasts.
Bees, 132.
Berries :
dried, 114.
for table, in.
303
304
INDEX
Berries (Continued)
value in diet, 109.
Beverages :
for school lunch, 18-25.
fruit, 18.
hot, 26-31.
Big Tree School Luncheon Club, 15.
Biscuit :
. baking powder, 181.
digestibility of, 127.
dough for, 51.
soda and sour milk, 181.
Blueberry jelly, 103.
Body-building material :
in bread, 46.
in meat, 205.
in milk, 35.
protein as, 35.
Boiled salad dressing, 88.
Boiling :
meat, 212, 215.
potatoes, 121.
vegetables, 228.
Borax, 135.
Boston brown bread, 86.
Bread :
baker's, 46.
Boston brown, 86.
calorie portions, 275.
contest, 40, 42, 47.
Food and health
1916Page 102 · 2 recipe records on this page
Presented as published in 1916. 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
4. Lettuce or celery sandwiches ; cup custard ; jelly sandwiches.
5. Cottage cheese and chopped green-pepper sandwiches or a pot of cream cheese with bread-and-butter sandwiches; peanut sandwiches; fruit; cake.
6. Hard-boiled eggs; crisp baking-powder biscuits; celery or radishes ; brown-sugar or maple-sugar sandwiches.
7. Bottle of milk ; thin corn bread and butter; dates; apple.
8. Raisin or nut bread with butter; cheese; orange; maple sugar.
9. Baked bean and lettuce sandwiches; apple sauce; sweet chocolate.
16. Preparation of Orange Pectin. Miss Agnes Harris, Assistant State Agent of Florida, in charge of Home Extension work, sent Miss James a box of jellies and jams that her girls had made, and a pamphlet of recipes.
Use i lb. white orange peel; J pt. water; 2 tablespoons lemon juice. Cut or scrape the yellow from the peel of the orange. Pass the remaining white portion through a food chopper; then weigh it. For each J lb. of the peel, add ^ pt. of water. Add the lemon juice, mix thoroughly, and allow to stand i hr. Add ij pts. of water. Let stand i hr., boil 10 minutes, and then let stand until cold. Place in a flannel jelly bag, press to remove the juice, and drain juice through a clean, flannel jelly bag. It may be prepared, poured into jars while hot, sealed, and kept for later use.
For strawberry and orange pectin jelly use J pt. orange pectin ; \ lb. sugar; | pt. strawberry juice. Mother and I are experimenting with pineapple, cherry juice, and other fruits.
The alcohol pectin test. Pour a teaspoonful of fruit juice, when cooled, into a clean cup, and pour in a teaspoonful of grain alcohol of 95% strength. Mix by gently shaking; then pour into a spoon. For jelly, if the pectin is in a solid lump, it is safe to add equal parts of sugar and juice ; if it has not gathered in one lump, use less sugar, — say f sugar to i of juice.
Air as cleanser, 137. Alcohol :
from bread, 49.
result of fermentation, 97. Allen family :
dining table on piazza, 72.
"sugaring off," 132. American custom for use of silver
dishes, 80. Apparatus :
for cooking, 246^255.
for preserving fruits, 97. Apple :
baked, 1 11, 113.
calorie portion, 275.
composition of, no.
cooking, 112.
drying, 105.
for fruit beverage, 18. Apple butter, loi. Apple jelly, 102. Apple sauce, 113. Apple scallop, 115. Apricots, 114. Ash:
in celery, 225.
in corn, 225.
in milk, 35.
in parsley, 225.
in potato, 118.
product of combustion, 7. Atkinson cooker, 165, 250.
Bacilli, 95. Bacteria :
harmful in water, 22.
help purify water, 22.
and
Bacteria (Continued)
how to fight, 96.
in meat, 210.
in milk, 36.
types of, 95. Bacteria cells, 95. Baking :
bread, 49, 53.
fruit, 112.
potato, 121.
vegetables, 228. Baking powder :
biscuit, 181.
griddle cakes, 127.
study of, 184. Baked-bean loaf, 85. Baked beans, 230. Baked Indian pudding, 240. Baked peas, 231. Baked potatoes, 123. Baker's bread, 46. Banana, 20. Barberries, 113. Beef:
calorie portions, 275.
corning, 214. >
creamed dried, 151.
cuts of, 208.
"frizzled" with egg, 151.
how to cook corned, 215.
prime ribs of, 210.
ways of cooking, 212, 214, 216.
See Steak and Roasts. Bees, 132. Berries :
dried, 114.
for table, in.
Berries (Continued)
value in diet, 109. Beverages :
for school lunch, 18-25.
fruit, 18.
hot, 26-31. Big Tree School Luncheon Club, 15. Biscuit : . baking powder, 181.
digestibility of, 127.
dough for, 51.
soda and sour milk, 181. Blueberry jelly, 103. Body-building material :
in bread, 46.
in meat, 205.
in milk, 35.
protein as, 35. Boiled salad dressing, 88. Boiling :
meat, 212, 215.
potatoes, 121.
vegetables, 228. Borax, 135.
Boston brown bread, 86. Bread :
baker's, 46.
Boston brown, 86.
calorie portions, 275.
contest, 40, 42, 47.
Records on this page
Preparation of Orange PectinStrawberry and Orange Pectin Jelly