FoodNet

A textbook of domestic science for high schools

1913

Page 25 · 6 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1. — Prepare fruit, place in jars, fill the jars with syrup, put on the cover lightly. Set the jars in a steamer and cook till the fruit looks clear and is tender. Fill the jars to overflowing with the contents of one of the jars and seal securely. 2. — Make a syrup with desired amount of sugar and water, according to the fruit. Cook the fruit in the syrup until tender; put into sterilized jars, filling the jars to over- flowing with the syrup. Seal securely. Juicy fruits require little or no water. Strawberries are better when no water is added, or when they are cooked in a very heavy syrup. Large hard fruits, such as pears, quinces, etc., require longer cooking ; before being placed in the thick syrup, they should be cooked in a thin syrup or steamed until nearly tender. To Sterilize Jars : Method 1. — Place the jars or glasses in a kettle of cold water, having a folded cloth or layers of paper in the bottom of the kettle to prevent the jars from coming in direct con- tact with the bottom of the kettle. Heat the water slowly to the boiling point. Remove the jars and fill immediately with fruit and syrup. Method 2. — Set the jars in a steamer and steam about fifteen minutes. A large steamer may be improvised by placing a rack in the bottom of a wash boiler and setting the 54 DOMESTIC SCIENCE jars on the rack. Do not wipe the inside of the jars with a towel as germs may be introduced into the jars by this means. Dip rubber rings into boiling water. COST OF PRESERVED FRUITS, ETC. COST OP FRUIT USED COST OF SUGAR USED TOTAL COST No. CANS FILLED COST PER CAN MARKET PRICE OF SIMILAR CAN Syrup for Canning and Preserving One-third to 1 pound of sugar for every pound of fruit. For small fruits add 1 to 1£ cups water for every pound of sugar. For large fruits add 2 to 2^ cups water✪ Syrup for Canning and Preserving for every pound of sugar. Boil the sugar and water together for 10 minutes before adding the fruit. Canned Tomatoes Cover tomatoes with boiling water✪ Canned Tomatoes, remove skins and hard stem end; slice and cook twenty minutes or until soft. Skim during the cooking. Fill sterilized glass jars to overflowing and seal securely. Canned Tomatoes for Soup Wash tomatoes✪ Canned Tomatoes for Soup, remove stem ends, but do not peel; slice and cook until soft. Rub through a wire strainer to remove seeds and skin. Boil the juice and pulp again. Fill sterilized jars and seal securely. FOOD PRESERVATION 55 Preserved Peaches The skins may be removed more easily from ripe peaches if boil- ing water is poured over them, allowing them to stand a few minutes and then placing them in cold water. Make a syrup as directed and either cook the peaches in it, a few at a time, or place peaches in jars and pour the syrup over them, finishing process according to directions given. The flavor of the peaches will be improved if a few of the peach stones are added to the syrup✪ Preserved Peaches. Pears, plums, etc., may be preserved in the same way. Peel the pears with a silver knife. Do not remove the skins from plums, but prick them with a large needle or fork to prevent skins from bursting. Grape Juice (to be used as a beverage) 8 Ib. perfect Concord grapes, — wash and stem. Add 1£ qt. water and boil twenty minutes. Strain through a double cheese- cloth. To every quart of juice add | c. sugar. Boil ten minutes, skim; pour into sterilized jars or bottles, and seal securely✪ Grape Juice.