Pan broiling : Cooking of chops or steaks in a heated pan, with- out additional fat. Sauter : To cook in a heated pan with a small amount of fat, enough merely to prevent the food from sticking to the pan and to hasten the browning pirocess. " Baking " cakes on a griddle is one form of this. Baking: Cooking in a heated oven, temperature from 300° F. to 450° F. or higher for rapid browning. Meat and poultry cooked in an oven are baked and not roasted, although we use . the word " roast " for this method. Braising : Cooking meat in a heated oven in a closed vessel, with a supply of water to keep down the temperature. This might be called an " oven stew." These methods are sometimes combined in one process. In a brown stew, the meat is first cooked in a pan with a little fat to brown it, and to sear the outside for keeping in the juices, before the stewing begins. A " pot roast " is an old-fashioned method of cooking a solid piece of meat with a little water in a pot on top of the stove. The water simmers out, and the meat is browned. 7. Something about baking. Miss James says that the only way to test an oven is by a thermometer with a bulb that is really 296 FOOD AND HEALTH in the oven. Mother says that she will have a hole bored into the oven when I have saved enough money to buy a long " chemical " thermometer that can be run in through the hole. The ther- mometers on oven doors are a help, but they are not exact. Miss James has a friend at Teachers College, Columbia University, New York, who sent her a pamphlet, " Oven Temperature," by Professor May B. Van Arsdale. Here is one table that she gives. The arrow means high temperature at first and then low. Slow Moderate Hot or " Quick " Very Hot 250-350 F. 350-400 F. 400-460 F. 450-550 F. Custards Meringues Sponge Angel Cake Food Bread Gingerbread Plaip Cake Cookies Baking Powder Biscuit Rolls 1 D_-.^ t While I am waiting for my thermometer, I must do my best by browning pieces of white paper, and " learning by experience." 8. Time-table for canning. Mrs. Jane S. McKimmon of Raleigh, N.C., sent us this time-table to help our Canning Club. We sent to Mr. O. H. Benson, States Relation Service, U. S. Depart- ment of Agriculture, Washington, D.C., for full directions about our Canning Club. Tomatoes . . String beans . Sweet potatoes Blanch 5 minutes Cooki done Liquor No water Brine Pack dry No. Can Exhaust MiNlTTES 3 S IS Process or Bon. 22 m mutes I hour 3 hours MARJORIE ALLEN'S NOTEBOOK 297 Blanch Liquor No. Can Exhaust Minutes Process or Boil Baby beets Cook} done Brine 3 S 2 hours Apples ...... Berries Berries Peaches Pears Cherries (sweet) . . . I mmute I minute I minute #1 sirup #3 sirup #3 sirup #3 sirup #3 sirup #3 sirup 3 3 10 3 3 qt. glass 2 3 4 3 3 2 8 minutes 10 minutes 32 minutes 15 minutes 25 minutes 30 minutes Cherries (sour) .... #4 sirup jar qt. glass jar 2 30 minutes (A heavy pack of peaches such as those that are layered in glass jars will require a 50° sirup.) The following vegetables should be processed (boiled) the same length of time on each of three successive days. Soup mixture Corn . . Garden peas . Okra . . Blanch On cob 2 minutes I to 4 min. 3 minutes Liquor Salt and sugaj* Water, salt and sugar Water Brine No. Can Exhaust Minutes 10 3 3 Process or Boil ON Each of Three Successive Days I hour I hr. 15 min. 45 min. to I hr. I hour Brine is made of 2^ ounces (J cup) of salt to i gallon of water. To make sirups recommended, boil sugar and water together in proportions given below :

AI-modernized reading of the original text

Pan broiling : Cooking of chops or steaks in a heated pan, without additional fat. Sauter : To cook in a heated pan with a small amount of fat, enough merely to prevent the food from sticking to the pan and to hasten the browning process. " Baking " cakes on a griddle is one form of this. Baking: Cooking in a heated oven, temperature from 300° F. to 450° F. or higher for rapid browning. Meat and poultry cooked in an oven are baked and not roasted, although we use . the word " roast " for this method. Braising : Cooking meat in a heated oven in a closed vessel, with a supply of water to keep down the temperature. This might be called an " oven stew." These methods are sometimes combined in one process. In a brown stew, the meat is first cooked in a pan with a little fat to brown it, and to sear the outside for keeping in the juices, before the stewing begins. A " pot roast " is an old-fashioned method of cooking a solid piece of meat with a little water in a pot on top of the stove. The water simmers out, and the meat is browned. 7. Something about baking. Miss James says that the only way to test an oven is by a thermometer with a bulb that is really in the oven. Mother says that she will have a hole bored into the oven when I have saved enough money to buy a long " chemical " thermometer that can be run in through the hole. The thermometers on oven doors are a help, but they are not exact. Miss James has a friend at Teachers College, Columbia University, New York, who sent her a pamphlet, " Oven Temperature," by Professor May B. Van Arsdale. Here is one table that she gives. The arrow means high temperature at first and then low. Slow Moderate Hot or " Quick " Very Hot 250-350 F. 350-400 F. 400-460 F. 450-550 F. Custards Meringues Sponge Angel Cake Food Bread Gingerbread Plain Cake Cookies Baking Powder Biscuit Rolls t While I am waiting for my thermometer, I must do my best by browning pieces of white paper, and " learning by experience." 8. Time-table for canning. Mrs. Jane S. McKimmon of Raleigh, N.C., sent us this time-table to help our Canning Club. We sent to Mr. O. H. Benson, States Relation Service, U. S. Department of Agriculture, Washington, D.C., for full directions about our Canning Club. Tomatoes . . String beans . Sweet potatoes Blanch 5 minutes Cooki done Liquor No water Brine Pack dry No. Can Exhaust MINUTES S IS Process or Bon. 22 m mutes I hour 3 hours Blanch Liquor No. Can Exhaust Minutes Process or Boil Baby beets Cook} done Brine S 2 hours Apples ...... Berries Berries Peaches Pears Cherries (sweet) . . . I mmute I minute I minute #1 sirup #3 sirup #3 sirup #3 sirup #3 sirup #3 sirup qt. glass 8 minutes 10 minutes 32 minutes 15 minutes 25 minutes 30 minutes Cherries (sour) .... #4 sirup jar qt. glass jar 30 minutes (A heavy pack of peaches such as those that are layered in glass jars will require a 50° sirup.) The following vegetables should be processed (boiled) the same length of time on each of three successive days. Soup mixture Corn . . Garden peas . Okra . . Blanch On cob 2 minutes I to 4 min. 3 minutes Liquor Salt and sugaj* Water, salt and sugar Water Brine No. Can Exhaust Minutes Process or Boil ON Each of Three Successive Days I hour I hr. 15 min. 45 min. to I hr. I hour Brine is made of 2^ ounces (J cup) of salt to i gallon of water. To make sirups recommended, boil sugar and water together in proportions given below :

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