In using the cold water test use a fresh cupful of cold water for each test.
When testing remove the candy from the fire and pour about 1/ 2 teaspoon into the
cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the soft ball test the candy will roll into a soft ball which quickly loses its
shape when removed from the water.
In the firm ball test the can dy will roll into a firm but not hard ball. It will
flatten out a few minutes after being removed from the water.
In ;he hard ball test the candy will roll into a hard ball which has lost almost
all elasticity and will roll around on a plate on removal from the water.
When making fudge or frosting add 1/4 teaspoon cream of tartar before remov-
ing from fire. This will keep your candy from getting hard.
*************************************
CANNING
When making jelly and jam hang a piece of string over the edges of the glass
before pouring in paraffin. This makes it easier to remove paraffin when opened
for table use.
A vegetable brush is just the thing to remove scum from jelly or soup. Try it.
APPLE BUTTER
(A) When making place 3 large marbles in kettle. Prevents popping.
(B) When making add a little salt when it starts to cook. Saves sugar, is
richer in flavor.
To clean can lids, put lids in a pan. Cover with sweet milk, let stand till
clabbored, then take out and wash. They are like new.
A little lime kept on shelves where jellies or preserves are stored, will
usually prevent formation of mold.
Jam or jelly that is hard or sugary will be like new if you leave it in a warm
oven until the sugar softens.
Too much sugar is the most frequent cause of jelly failure.
Strong, dark -colored jelly results from the long cooking.
QUANTITY COOKING FOR 100
beef and veal 40 lbs lettuce ( large heads), 12
baked beans, (canned) 4 no. 10 (for salad cups)
beans, string (fresh), 18 lbs. loaf sugar, 2 lbs.
(frozen], 10 40 oz. pkgs.) meat loaf, 18 lbs.
(canned, 4 no. 10) pork rib roast, 36 lbs.
beets (fresh), 20 lbs. pork chops and veal, 30 lbs.
(canned, 4 no. 10) (cutlets)
butter (in sqs. ) 2 lbs. peas (fresh), 70 lbs.
cabbage, shredded, for salad, 20 lbs. (frozen, 10 40 oz. pkgs.)
carrots (cooked), 24 lbs. potatoes (mashed) 35 lbs.
cocktail, 3 gals. (for scalloping, 25 lbs.)
coffee, 2 1/2 lbs. potatoes (for salad) 1/2 bu.
corn (canned) 2 no. 10 rolls, 16 doz.
(frozen, 10 40 oz. pkgs.) salad dressing, (any kind) 2 qts.
crackers, 6 lbs. soup, 6 gals,
cream for coffee, 6 lbs. sweet potatoes (canned) 4 no. 10
cream for whipping, 1/2 gal. sweet potatoes, fresh, 24 lbs.
fowl, creamed, 32 lbs. (served candied)
fowl, roasted, 60 lbs. tomatoes (scalloped) 4 no. 10
ham (roasted), 30 lbs. corn beef, 40 lbs.
ice cream, 3 gals. stew beef, 32 1/2 lbs.
jam or preserves, 3 qts. strawberries, 20 qts.
*************************************************
FREEZING
SOME RULES FOR FREEZING - Only freeze fresh foods.
Do not keep frozen foods too long.
Never refreeze.
Keep a record of food stored.
Heat sealing increases protection.
Jars and cans may be used for fruits and vegetables.
Label everything you freeze.
Freeze immediately after packing.
Blanch all vegetables before freezing.
Cool and drain immediately.
Page 23
Presented as published in 1963. 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
In using the cold water test use a fresh cupful of cold water for each test. When testing remove the candy from the fire and pour about 1/ 2 teaspoon into the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the soft ball test the candy will roll into a soft ball which quickly loses its shape when removed from the water.
In the firm ball test the can dy will roll into a firm but not hard ball. It will flatten out a few minutes after being removed from the water.
In the hard ball test the candy will roll into a hard ball which has lost almost all elasticity and will roll around on a plate on removal from the water.
When making fudge or frosting add 1/4 teaspoon cream of tartar before removing from fire. This will keep your candy from getting hard.
************************************* CANNING
When making jelly and jam hang a piece of string over the edges of the glass before pouring in paraffin. This makes it easier to remove paraffin when opened for table use.
A vegetable brush is just the thing to remove scum from jelly or soup. Try it.
APPLE BUTTER
(A) When making place 3 large marbles in kettle. Prevents popping.
(B) When making add a little salt when it starts to cook. Saves sugar, is richer in flavor.
To clean can lids, put lids in a pan. Cover with sweet milk, let stand till clabbored, then take out and wash. They are like new.
A little lime kept on shelves where jellies or preserves are stored, will usually prevent formation of mold.
Jam or jelly that is hard or sugary will be like new if you leave it in a warm oven until the sugar softens.
Too much sugar is the most frequent cause of jelly failure.
Strong, dark -colored jelly results from the long cooking.
QUANTITY COOKING FOR 100
beef and veal 40 lbs lettuce ( large heads), 12 baked beans, (canned) 4 no. 10 (for salad cups)
beans, string (fresh), 18 lbs. loaf sugar, 2 lbs.
(frozen], 10 40 oz. pkgs.) meat loaf, 18 lbs.
(canned, 4 no. 10) pork rib roast, 36 lbs.
beets (fresh), 20 lbs. pork chops and veal, 30 lbs.
(canned, 4 no. 10) (cutlets)
butter (in sqs. ) 2 lbs. peas (fresh), 70 lbs. cabbage, shredded, for salad, 20 lbs. (frozen, 10 40 oz. pkgs.)
carrots (cooked), 24 lbs. potatoes (mashed) 35 lbs. cocktail, 3 gals. (for scalloping, 25 lbs.)
coffee, 2 1/2 lbs. potatoes (for salad) 1/2 bu.
corn (canned) 2 no. 10 rolls, 16 doz.
(frozen, 10 40 oz. pkgs.) salad dressing, (any kind) 2 qts.
crackers, 6 lbs. soup, 6 gals,
cream for coffee, 6 lbs. sweet potatoes (canned) 4 no. 10
cream for whipping, 1/2 gal. sweet potatoes, fresh, 24 lbs. fowl, creamed, 32 lbs. (served candied)
fowl, roasted, 60 lbs. tomatoes (scalloped) 4 no. 10
ham (roasted), 30 lbs. corn beef, 40 lbs.
ice cream, 3 gals. stew beef, 32 1/2 lbs.
jam or preserves, 3 qts. strawberries, 20 qts.
************************************************* FREEZING
SOME RULES FOR FREEZING - Only freeze fresh foods.
Do not keep frozen foods too long.
Never refreeze.
Keep a record of food stored.
Heat sealing increases protection.
Jars and cans may be used for fruits and vegetables.
Label everything you freeze.
Freeze immediately after packing.
Blanch all vegetables before freezing.
Cool and drain immediately.