Foods and home making

How can you judge the quality of canned goods? It is im- portant to read the labels on canned foods. All labels must show the weight or volume of the contents of the cans. This includes both solids and edible liquids. However, no inedible material, such as the brine in which olives are packed, may be counted in the weight of the contents. Some labels known as descriptive labels give helpful information such as the number of slices, pieces, or servings, the number of cups per can, and the thickness of the sirup. Actual size illustrations of the contents, such as peas, appear on some labels. Some firms indicate the quality of foods on labels, i.e., they use grade labels. The grades are represented by A, B, and C, or 1, 2, and 3. The following terms are also used to indicate quality : Fancy, i.e., an excellent quality; fruit packed in heavy sirup, i.e., a sirup usually containing 40 to 60 per cent of sugar. Choice (on fruit labels) or Extra Standard (on vegetable labels), Luncheon or Supper Soups — Canned Foods 245 i.e., good quality; fruit packed in medium sirup, i.e., a sirup with about 10 to 15 per cent less sugar than the Fancy brand. Standard , i.e., a good food, but somewhat irregular in size, color, or ripeness ; fruit packed in a light sirup. Substandard, i.e., food that does not measure up to the mini- mum standard which is explained in the following : The Food and Drug Administration has established minimum standards of quality for many foods. If a food falls below the minimum standard established for that product, it must be labeled: “ Below U. S. Standard — Good Food — Not High Grade.” In case a fruit meets all minimum requirements except that it is packed in water instead of in sirup, it must be labeled “Water-pack.” Moreover, if cans are filled so there is much space between the food and top of can ; if an excessive amount of liquid has been used in canning the food ; if coloring has been added to a food, — these facts must be stated on the label. According to Food and Drug Laws, all food shipped from one state and sold in another, must be wholesome food ; the labels of canned goods must contain no false or misleading statements. But some labels do not give enough information. Therefore, buy goods with graded and informative labels. Note the name of the brand and observe the contents of every can used so that you may be guided in making future purchases. While Grade A or B canned vegetables or fruits may be desir- able when food is served uncombined or used as a garnish, a lower grade may be entirely satisfactory for soup-making or combining with other foods. Moreover, when economy must be practiced, lower grade products are advised. SUMMARY Cream soups consist of (i) to i part vegetable puree and (2) i part thin white sauce. White sauce may be made smooth by (1) mixing flour with cold liquid or (2) mixing flour with fat, before adding the hot liquid. 246 Luncheon or Supper Proportions of Ingredients for White Sauce Kind Flour Fat Salt Liquid Use Thin 1 table- f table- $ tea- 1 cup Cream soups, toast Medium spoon 2 table- spoon i| table- spoon \ tea- 1 cup Creamed vegetables, Thick spoons 3 table- spoons 2 table- spoon 1 tea- 1 cup gravy Cooked salad dress- Very spoons 4 table- spoons 3 table- spoon 1 tea- 1 cup ing Souffles, croquettes Thick spoons spoons spoon Canned goods: