Select sound, sweet grapes, well ripened but not over-
ripe. Wash, pick from the stems and put them into an
enamel preserving pan over a slow fire. Mash with a pestle
and heat, not boil, about fifteen minutes, or until seeds
are freed from pulp. Lay a large square of cheese cloth
over a bowl, turn in the grapes, tie the corners and hang
to drip without pressure for twenty-four hours. Next
morning heat juice to boiling point and turn immediately
into sterilized jars or bottles and seal. This is pure grape
juice; in serving dilute with water and chipped ice and
sweeten to taste.
If a weaker quality is desired, allow one quart cold water
to eight pounds Concord grapes. Wash, stem, heat, mash
and boil fifteen minutes. Strain, cool, and press out all the
juice. Allow one cup sugar to one quart juice✪ Grape Juice, boil fifteen
minutes, remove scum, fill sterilized bottles, and seal.
To Seal Bottles with Wax
Allow equal parts of shoemaker's wax and rosin. Melt
them in an old tin convenient to keep the mixture. Fill
bottles with hot fruit, press the corks in tight, — use new
or unbroken corks, — dip the corked bottle in the mixture
until the edge of glass is covered. Reheat the mixture
whenever used.
Questions on Lessons IV, V, and VI
What is the greatest food stuff from mould and decay?
in apples and strawberries? Why should vegetables in cans
Why should we sterilize all be boiled more than once?
utensils in canning ? Can you tell what makes germs
Why should all fruit be free grow?
LESSON VII
COOKING
Cooking is the preparation of food by the aid of heat.
The word is derived from the Latin coquo, meaning " to boil,
bake, seethe, dry, scorch, or ripen." Cooking is usually
done by the application of heat. The ripening and the dry-
ing process which some foods undergo by the direct heat of
the sun, is a kind of natural cooking. The heat of the living
animal also does its part in preparing other varieties of food
for our use ; but the greater part of the food we eat is cooked
or prepared for us by the more rapid action of artificial heat.
We cook our food for several reasons.
To develop and improve the flavor and odor.
To make it look more attractive.
To have a part of it warm.
To kill any parasites and disease germs.
To make some foods more digestible and thus more nourish-
ing.
To keep foods which are perishable that we may enjoy
them when out of season.
The proper cooking of much of our food depends also
upon the use of water or some other liquid, combined with
heat, and upon the free action of pure air during the process
of cooking.
METHODS OF COOKING
Heat is applied to food through hot air, hot liquids, and
hot metals.
The hot air methods are :
Broiling or Grilling ; cooking over glowing coals, or under
gas flame.
108
COOKING 109
Roasting ; cooking before glowing coals, in open pan.
Baking ; cooking in air radiating from hot oven, sometimes
called roasting when applied to meat.
The hot liquid methods are :
Boiling ; cooking in boiling water, or other liquid.
Simmering or Coddling ; cooking slowly in large amount of
water, below boiling point.
Stewing ; cooking slowly in small amount of water below
Page 59 · 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
Select sound, sweet grapes, well ripened but not overripe. Wash, pick from the stems and put them into an enamel preserving pan over a slow fire. Mash with a pestle and heat, not boil, about fifteen minutes, or until seeds are freed from pulp. Lay a large square of cheese cloth over a bowl, turn in the grapes, tie the corners and hang to drip without pressure for twenty-four hours. Next morning heat juice to boiling point and turn immediately into sterilized jars or bottles and seal. This is pure grape juice; in serving dilute with water and chipped ice and sweeten to taste.
If a weaker quality is desired, allow one quart cold water to eight pounds Concord grapes. Wash, stem, heat, mash and boil fifteen minutes. Strain, cool, and press out all the juice. Allow one cup sugar to one quart juice, boil fifteen minutes, remove scum, fill sterilized bottles, and seal.
To Seal Bottles with Wax
Allow equal parts of shoemaker's wax and rosin. Melt them in an old tin convenient to keep the mixture. Fill bottles with hot fruit, press the corks in tight, — use new or unbroken corks, — dip the corked bottle in the mixture until the edge of glass is covered. Reheat the mixture whenever used.
Questions on Lessons IV, V, and VI
What is the greatest food stuff from mould and decay?
in apples and strawberries? Why should vegetables in cans Why should we sterilize all be boiled more than once?
utensils in canning ? Can you tell what makes germs Why should all fruit be free grow?
LESSON VII COOKING
Cooking is the preparation of food by the aid of heat. The word is derived from the Latin coquo, meaning " to boil, bake, seethe, dry, scorch, or ripen." Cooking is usually done by the application of heat. The ripening and the drying process which some foods undergo by the direct heat of the sun, is a kind of natural cooking. The heat of the living animal also does its part in preparing other varieties of food for our use ; but the greater part of the food we eat is cooked or prepared for us by the more rapid action of artificial heat.
We cook our food for several reasons.
To develop and improve the flavor and odor.
To make it look more attractive.
To have a part of it warm.
To kill any parasites and disease germs.
To make some foods more digestible and thus more nourishing.
To keep foods which are perishable that we may enjoy them when out of season.
The proper cooking of much of our food depends also upon the use of water or some other liquid, combined with heat, and upon the free action of pure air during the process of cooking.
METHODS OF COOKING
Heat is applied to food through hot air, hot liquids, and hot metals.
The hot air methods are :
Broiling or Grilling ; cooking over glowing coals, or under gas flame.
COOKING 109
Roasting ; cooking before glowing coals, in open pan. Baking ; cooking in air radiating from hot oven, sometimes
called roasting when applied to meat. The hot liquid methods are :
Boiling ; cooking in boiling water, or other liquid. Simmering or Coddling ; cooking slowly in large amount of
water, below boiling point. Stewing ; cooking slowly in small amount of water below
Records on this page
Grape Juice