Foods and household management

To the reader who desires a fuller account of the bacteria, yeast, and molds, especially as related to household affairs, Buchanan's "Household Bacteriology" is recommended as the most recent and satisfactory book in this field, A word about buying canned goods. — When canned goods are put up in large quantities at the factory, abuses are likely to exist. Poor, even decayed, fruit may be used, the whole process may be unclean from beginning to end, and undesirable preservatives or an excess of sugar or spice may be introduced to cover the use of poor materials or methods. The condition of the worker in the cannery is one of the important industrial problems at the present time. Unhappily, poor conditions do often exist in canneries that turn out a cheap product. On the other hand, there are firms that may well take pride in their system from beginning to end. Serving canned food. — All canned food should be exposed to the air for a short time before serving, and stirred that the material may be aerated. This partially removes a certain flatness of taste. Canned fruit is improved by reheating, even. When possible, vegetables bought in a tin can should be washed in the colander before they are heated. This greatly improves the flavor. Principles of preservation. ' Sterilization of food and all apparatus by the boiling temperature, 212° F. The removal of moisture by some drying process. The addition of a preservative. Sealing, to prevent the entrance of air. Practical methods. Canning. — Fruit or vegetables sterilized at 212® F. and tightly sealed in jars or cans. Preserving. — Whole fruit, sterilized, large amount of sugar added, and sealed or covered in jars. Jam making. — Fruit broken up, sterilized, sugar added, and covered. [illustration: Fig. 32. — Preserving kettles in a large factory.] Jdly making. — Fruit juices, sterilized, sugar added, covered. Pickling. — Pruit and vegetables sterilized, vinegar, spices, and sugar the preservatives used. Drying. — Fruits and vegetables protected from dust and insects, and slowly dried by the sun's heat or artificial heat. Apparatus. — Scales. ' Quart measure. A preserving kettle of good enamel ware. Plated knives. Large spoon of enamel or wood. Tablespoon and table fork. Pint and quart cans with glass tops fastened by springs. New rubber rings. Jelly glasses with oovers. Cloth jelly bag. Stick on which to hang the bag. Large bowl- Boiler, in whiah to stand the cans. A funnel. A dipper. Old towels, or cheap cloths. Saueer and spoon for testing. General directionB. — Thoroughly wash all the utensils, just before using. Sterilize the cans and glasses by placing them in a lai^ kettle or boiler on the stove, covering them with cold water, [illustration: Fig. 33. — Picking over strawberries.] and allowing the water to reach the boiling point and to boil for half an hour. Covers and rubber rings should be treated in the same way. Prepare the fruit by careful washing, picking over, paring and cutting. The skins may be loosened on peaches and tomatoes by pouring hot water over them. Weigh both fruit and sugar, or measure if no scales are available. See that the cooking apparatus is in good order, that the proper heat may be continued. .Avoid rapid boiling of the fruit.