To 2 cups of peach pulp (preferably fresh) add the juice of 2 oranges and i lemon, i scant cup sugar, y2 cup water, and i egg white or a beaten whole egg✪ Peach Sherbet. Mix, and freeze the same as for apricot sherbet. GRAPE SHERBET 2 cups grape juice J/j cup sugar or honey 3 tablespoons lemon juice i cup cream Blend the juices and the sugar or honey, and turn into the freezer. When partly frozen, add the cream, and continue freezing until firm, i slightly beaten egg✪ Grape Sherbet may be used in the place of the cream, when cream is unobtainable. ICE CREAM No. 1 1 cup cream i cup milk YI teaspoon vanilla flavor✪ Ice Cream No. 1 Use a minimum of sugar or honey for sweetening, and freeze the same as for sherbet. ICE CREAM No. 2 2 cups hot milk i egg i tablespoon flour A sprinkle of salt l/3 cup sugar or honey 2 cups thin cream i teaspoon vanilla flavor✪ Ice Cream No. 2 Mix the sugar and the flour together, add a sprinkle of salt and the egg slightly beaten, and blend well. Add the hot milk gradu- ally, stirring as it is being added, and continue to stir over the fire until the egg is cooked, but do not boil. Remove from the fire, and let cool. Add the cold cream and the flavoring, strain, and freeze. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 249 XXIV. PRINCIPLES OF CANNING AND PRESERVING "And nature docs require her times of preservation, which perforce I . . . must give my tendance to." ALL kinds of fruit and most vegetables can be preserved in cans or in glass jars by methods easily applied in the home. Dur- ing the past few years, much experimental work has been carried on by worthy organizations and clubs, in an effort to perfect an all-round, satisfactory home-canning method, — one that is simple to understand, easy to follow, and does not require expensive equipment to make it successful. So far there are three methods being used, and the good points as well as the weak points in each become manifest as we study them. 1. The hot-pack or open-kettle method, cooking in a kettle the foods to be canned, either in their own juice or in a sirup, then sealing them in sterilized jars. This method is successful for acid fruits and acid vegetables, but will not do for non-acid products, such as corn, peas, beans, etc. It is also difficult to retain the shape and color of the products canned in this way. 2. The three-day intermittent method has also been used in canning vegetables. It consists in packing the uncooked products in sterilized jars, filling the jars with water or sirup, putting the lids in place, placing the jars on a rack in a boiler, filling the boiler with water to cover the tops of the jars, and letting the water boil around the jars for I hour. The jars are then set aside for 24 hours. The next day, they are placed back in the vessel, and cooked in boiling water for I hour again. They are then set aside for 24 hours more, and the cooking is repeated the third day, which completes the process. The first boiling destroys the bac- 250 (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) teria, but not the spores, or seeds. As soon as the jars cool, these spores germinate; and the boiling on the second day kills this crop of bacteria before they have had time to develop spores. Boiling on the third day is not always necessary, but is a prevention against possible growths.

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To 2 cups of peach pulp (preferably fresh) add the juice of 2 oranges and i lemon, i scant cup sugar, y2 cup water, and i egg white or a beaten whole egg. Mix, and freeze the same as for apricot sherbet. GRAPE SHERBET 2 cups grape juice J/j cup sugar or honey 3 tablespoons lemon juice i cup cream Blend the juices and the sugar or honey, and turn into the freezer. When partly frozen, add the cream, and continue freezing until firm, i slightly beaten egg may be used in the place of the cream, when cream is unobtainable. ICE CREAM No. 1 1 cup cream i cup milk YI teaspoon vanilla flavor Use a minimum of sugar or honey for sweetening, and freeze the same as for sherbet. ICE CREAM No. 2 2 cups hot milk i egg i tablespoon flour A sprinkle of salt l/3 cup sugar or honey 2 cups thin cream i teaspoon vanilla flavor Mix the sugar and the flour together, add a sprinkle of salt and the egg slightly beaten, and blend well. Add the hot milk gradu- ally, stirring as it is being added, and continue to stir over the fire until the egg is cooked, but do not boil. Remove from the fire, and let cool. Add the cold cream and the flavoring, strain, and freeze. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 249 XXIV. PRINCIPLES OF CANNING AND PRESERVING "And nature docs require her times of preservation, which perforce I . . . must give my tendance to." ALL kinds of fruit and most vegetables can be preserved in cans or in glass jars by methods easily applied in the home. Dur- ing the past few years, much experimental work has been carried on by worthy organizations and clubs, in an effort to perfect an all-round, satisfactory home-canning method, — one that is simple to understand, easy to follow, and does not require expensive equipment to make it successful. So far there are three methods being used, and the good points as well as the weak points in each become manifest as we study them. 1. The hot-pack or open-kettle method, cooking in a kettle the foods to be canned, either in their own juice or in a sirup, then sealing them in sterilized jars. This method is successful for acid fruits and acid vegetables, but will not do for non-acid products, such as corn, peas, beans, etc. It is also difficult to retain the shape and color of the products canned in this way. 2. The three-day intermittent method has also been used in canning vegetables. It consists in packing the uncooked products in sterilized jars, filling the jars with water or sirup, putting the lids in place, placing the jars on a rack in a boiler, filling the boiler with water to cover the tops of the jars, and letting the water boil around the jars for I hour. The jars are then set aside for 24 hours. The next day, they are placed back in the vessel, and cooked in boiling water for I hour again. They are then set aside for 24 hours more, and the cooking is repeated the third day, which completes the process. The first boiling destroys the bac- 250 (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) teria, but not the spores, or seeds. As soon as the jars cool, these spores germinate; and the boiling on the second day kills this crop of bacteria before they have had time to develop spores. Boiling on the third day is not always necessary, but is a prevention against possible growths.

Science of food & cookery