.64 •79 102.78 421 .0446 .022 •05 .0005 loo-Calorie \ Portion1 J 3 tbsp. 56.95 •15 .19 24.47 100 .0106 .005 .012 .0001 Stewed Prunes i Prunes 25 226.8 4.08 141.07 580 .06 .116 .464 .0052 Sugar . . . 5i tbsp. 75 75 300 .008 Water . . . 2C. Total cooked i|c. 538 4.08 216.07 880 .068 .116 .464 .0052 loo-Calorie \ Portion l / 3 prunes + sirup 60.7 .46 24.42 IOO .008 .013 .052 .0006 REFERENCES HAUSMANN. Home Manufacture and Use of Unfermented Grape Juice. United States Department of Agriculture, Farmers' Bulletin, 644 (1915). LANGWORTHY. Raisins, Figs and other Dried Fruits and Their Use. United States Department of Agriculture, Yearbook for 1912, pages 505-522. LANGWORTHY. Use of Fruits as Food. United States Department of Agriculture, Farmers' Bulletin, No. 293 (1907). 1 Also called Standard Portion (S. P.) FRUITS 21 LANGWORTHY and MILNER. Some Results Obtained in Studying Ripening Bananas with the Respiration Calorimeter. Year- book of U. S. Department of Agriculture for 1912. MILAN and GARDNER. Comparative Cooking Qualities of Some of the Common Varieties of Apples Grown in Oregon. Oregon Agricultural College Experiment Station, Bulletin No. 124. MORSE. The Cold Storage of Apples. New Hampshire College Agricultural Experiment Station, Bulletin No. 93 (1902). ROSE, FLORA. Preservation of Food in the Home. Part i, Cornell Reading-courses. Food Series No. 4. SCOTT. Fruit Addition to the Diet of the Growing Child. Ameri- can Medicine, vol. 19, pages 416-420 (1913). SHERMAN. Food Products. CHAPTER III CANNING AND PRESERVING Fruit Fruit and vegetables may be preserved when in season for use out of season by the following methods : i. canning, various methods 2. preserving, various stages 3. jelly making 4. pickling 5. spicing 6. salting 7. drying All fruits and vegetables are not prepared in the same way. Suitable for canning are : a. Fruits pears plums strawberries peaches pineapple raspberries apricots cherries blueberries apples blackberries b. Vegetables peas carrots beans corn asparagus beets tomatoes Fruits suitable for preserving are : a. Preserve strawberries quince blackberries large currants grapes cranberries plums gooseberries 22 CANNING AND PRESERVING b. Jam strawberries plums elderberries c. Marmalades grapes raspberries cranberries blackberries currants apricot plums peaches apple - - sweet, sour crabapple yellow tomato d. Butlers crabapple quince e. " Honey " (so called) sweet apple lemon grapefruit yellow tomato /. Conserves plums, oranges, and lemon plums, lemon, raisins grapes, lemon raisins, rhubarb figs, rhubarb peach, lemon, orange cranberry grapefruit lemon quince orange apple grape quince kumquat peach, currants, lemon pears, lemon, ginger root prunes, lemon, orange orange, grapefruit, lemon kumquat, orange cranberries, lemon, raisins nuts in combination with any of the above Fruits suitable for jelly making are : a . Very juicy fruits strawberries raspberries blackberries elderberries plums currants grapes, cultivated and wild 24 LABORATORY MANUAL OF FOODS AND COOKERY b. Less juicy fruits peaches quince apricots cranberries apples - - sweet, sour, crabapple Fruits suitable for pickling are : tomatoes - - red, yellow peaches blackberries pears cucumbers peppers - - red, green

AI-modernized reading of the original text

.64 •79 102.78 .0446 .022 •05 .0005 loo-Calorie \ Portion1 J 3 tbsp. 56.95 •15 .19 24.47 .0106 .005 .012 .0001 Stewed Prunes Prunes 226.8 4.08 141.07 .06 .116 .464 .0052 Sugar . . . 5i tbsp. .008 Water . . . Total cooked i|c. 4.08 216.07 .068 .116 .464 .0052 loo-Calorie \ Portion l / 3 prunes + sirup 60.7 .46 24.42 IOO .008 .013 .052 .0006 HAUSMANN. Home Manufacture and Use of Unfermented Grape Juice. United States Department of Agriculture, Farmers' Bulletin, 644 (1915). LANGWORTHY. Raisins, Figs and other Dried Fruits and Their Use. United States Department of Agriculture, Yearbook for 1912, pages 505-522. LANGWORTHY. Use of Fruits as Food. United States Department of Agriculture, Farmers' Bulletin, No. 293 (1907). 1 Also called Standard Portion (S. P.) LANGWORTHY and MILNER. Some Results Obtained in Studying Ripening Bananas with the Respiration Calorimeter. Yearbook of U. S. Department of Agriculture for 1912. MILAN and GARDNER. Comparative Cooking Qualities of Some of the Common Varieties of Apples Grown in Oregon. Oregon Agricultural College Experiment Station, Bulletin No. 124. MORSE. The Cold Storage of Apples. New Hampshire College Agricultural Experiment Station, Bulletin No. 93 (1902). ROSE, FLORA. Preservation of Food in the Home. Part i, Cornell Reading-courses. Food Series No. 4. SCOTT. Fruit Addition to the Diet of the Growing Child. American Medicine, vol. 19, pages 416-420 (1913). SHERMAN. Food Products. CHAPTER III Fruit Fruit and vegetables may be preserved when in season for use out of season by the following methods : i. canning, various methods 2. preserving, various stages 3. jelly making 4. pickling 5. spicing 6. salting 7. drying All fruits and vegetables are not prepared in the same way. Suitable for canning are : a. Fruits pears plums strawberries peaches pineapple raspberries apricots cherries blueberries apples blackberries b. Vegetables peas carrots beans corn asparagus beets tomatoes Fruits suitable for preserving are : a. Preserve strawberries quince blackberries large currants grapes cranberries plums gooseberries b. Jam strawberries plums elderberries c. Marmalades grapes raspberries cranberries blackberries currants apricot plums peaches apple - - sweet, sour crabapple yellow tomato d. Butlers crabapple quince e. " Honey " (so called) sweet apple lemon grapefruit yellow tomato /. Conserves plums, oranges, and lemon plums, lemon, raisins grapes, lemon raisins, rhubarb figs, rhubarb peach, lemon, orange cranberry grapefruit lemon quince orange apple grape quince kumquat peach, currants, lemon pears, lemon, ginger root prunes, lemon, orange orange, grapefruit, lemon kumquat, orange cranberries, lemon, raisins nuts in combination with any of the above Fruits suitable for jelly making are : a . Very juicy fruits strawberries raspberries blackberries elderberries plums currants grapes, cultivated and wild b. Less juicy fruits peaches quince apricots cranberries apples - - sweet, sour, crabapple Fruits suitable for pickling are : tomatoes - - red, yellow peaches blackberries pears cucumbers peppers - - red, green

A laboratory manual of foods and cookery