Salt makes the ice melt and the melting ice dissolves the
salt ; the two in changing from the solid to the liquid form,
lose some of their heat, and the brine is many degrees colder
than the ice. The brine absorbs heat from the can and soon
the contents begin to freeze. The finer the ice is crushed the
quicker it melts; and the more the mixture is stirred the
sooner all parts become chilled.
98 SCHOOL KITCHEN TEXTBOOK
Recipe, No. 17. Fruit Ice Cream
3 oranges. § can apricots.
3 lemons. 3 c. sugar.
3 bananas. 3 c. cold water✪ Fruit Ice Cream.
Place a strainer over a large bowl ; squeeze into it the juice
of the oranges and lemons ; then add the bananas and apricots,
and rub them through the strainer. Add the cold water to
help in the sifting. iVdd the sugar, and when it is dissolved,
turn the mixture in the freezer can, and freeze as directed.
LESSON V
CANNING AND PRESERVING
As water forms so large a part of the daily diet, aside from
its use as a beverage, we study this food stuff first. Fruits
contain a large amount of water, and the study of their
preservation should come early in the school year, while
fresh fruits are obtainable.
UTENSILS FOR CANNING
Granite or porcelain-lined kettles, with bales and lips for
convenience in pouring, and that are free from all blemish or
break in the glazing, are almost essential for this work. They
should be broad that considerable surface may be exposed
to the heat, and deep enough to prevent boiling over. Can
but a little at a time, not more than two quarts. If you have
a large amount to cook, have a kettle holding six or eight
quarts, one holding three, and two holding two quarts.
A small, sharp-pointed knife for paring, also an old, silver-
plated knife ground to a fine edge, will be found convenient
for articles which a steel knife might discolor.
For convenience you should have wooden spoons, small
and large, with perforations, a wire spoon, large and small
silver spoons, scales, a hair-sieve, a silver nutpick or skewer, a
granite colander, a wooden masher, and several yards of
coarse and fine cheese cloth, and fine cotton and woolen
flannel.
Quart and pint glass jars, with large tops, are the best for
general use. See that the glass covers are free from nicks,
the spring or clamp in perfect order, and that the rubbers are
new and free from cracks. A few jars of the two-quart size
will not be amiss if you plan to can large fruit whole. Two
99
100 SCHOOL KITCHEN TEXTBOOK
sizes of jelly tumblers are desirable, with good paper, and
suitable labels and paraffin for covering.
Use pure granulated sugar and avoid that with a blue
tinge.
Do not use tin, iron, or brass utensils, and avoid anything
that will savor of uncleanliness.
It is mistaken economy to put in even one speckled or
partly decayed berry or bit of fruit, for the germs of decay
may extend further than your cutting and spoil the whole.
Use the fruit as soon as possible after gathering. Fruit
is better a little under ripe than over ripe, and should be
gathered in fair weather, and be washed carefully and
thoroughly.
In canning all fruits care should be taken to boil the mate-
rial slowly.
PREPARATORY WORK
Page 54 · 1 recipe record on this page
Presented as published in 1915. 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
Salt makes the ice melt and the melting ice dissolves the salt ; the two in changing from the solid to the liquid form, lose some of their heat, and the brine is many degrees colder than the ice. The brine absorbs heat from the can and soon the contents begin to freeze. The finer the ice is crushed the quicker it melts; and the more the mixture is stirred the sooner all parts become chilled.
Recipe, No. 17. Fruit Ice Cream
3 oranges. § can apricots.
3 lemons. 3 c. sugar.
3 bananas. 3 c. cold water.
Place a strainer over a large bowl ; squeeze into it the juice of the oranges and lemons ; then add the bananas and apricots, and rub them through the strainer. Add the cold water to help in the sifting. Add the sugar, and when it is dissolved, turn the mixture in the freezer can, and freeze as directed.
LESSON V
CANNING AND PRESERVING
As water forms so large a part of the daily diet, aside from its use as a beverage, we study this food stuff first. Fruits contain a large amount of water, and the study of their preservation should come early in the school year, while fresh fruits are obtainable.
UTENSILS FOR CANNING
Granite or porcelain-lined kettles, with bales and lips for convenience in pouring, and that are free from all blemish or break in the glazing, are almost essential for this work. They should be broad that considerable surface may be exposed to the heat, and deep enough to prevent boiling over. Can but a little at a time, not more than two quarts. If you have a large amount to cook, have a kettle holding six or eight quarts, one holding three, and two holding two quarts.
A small, sharp-pointed knife for paring, also an old, silverplated knife ground to a fine edge, will be found convenient for articles which a steel knife might discolor.
For convenience you should have wooden spoons, small and large, with perforations, a wire spoon, large and small silver spoons, scales, a hair-sieve, a silver nutpick or skewer, a granite colander, a wooden masher, and several yards of coarse and fine cheese cloth, and fine cotton and woolen flannel.
Quart and pint glass jars, with large tops, are the best for general use. See that the glass covers are free from nicks, the spring or clamp in perfect order, and that the rubbers are new and free from cracks. A few jars of the two-quart size will not be amiss if you plan to can large fruit whole. Two
sizes of jelly tumblers are desirable, with good paper, and suitable labels and paraffin for covering.
Use pure granulated sugar and avoid that with a blue tinge.
Do not use tin, iron, or brass utensils, and avoid anything that will savor of uncleanliness.
It is mistaken economy to put in even one speckled or partly decayed berry or bit of fruit, for the germs of decay may extend further than your cutting and spoil the whole.
Use the fruit as soon as possible after gathering. Fruit is better a little under ripe than over ripe, and should be gathered in fair weather, and be washed carefully and thoroughly.
In canning all fruits care should be taken to boil the material slowly.
Records on this page
Fruit Ice Cream