Preparation : Grind all the ingredients except the bay leave's. Rub them through a fine hair sieve, mixing with the bay leaves. Bottle and cork sufficiently to exclude the air. CREOLE SEASONING. The Creole seasoning as marketed in the South is conceded to be a necessary adjunct to Creole sauces, used much with fish. It is made of ground sweet red peppers. GUMBO FILEE is made up of the young shoots of the Sassafras which are gathered, dried and powdered. In conjunction with ground okra it forms an ingredient for Gumbo Soups, and stews. 85 , Fruits Fresh fruits are generally more appetizing, refreshing and cooling than tiie cooked fruits. Over-ripe and unripe fruits are to be avoided. Unripe fruit causes stomach and intestinal disturbances. Fortunately for the family purse the most useful fruits are long in season, the most reasonable in price, more plentiful and with better possibilities of preserving a supply when out of season. Fruits, like vegetables, are valuable for water acids and mineral salts which are more available in the uncooked than in the cooked fruit. Fruits of great acid content, as, PIE PLANT, CRANBERRIES, GOOSEBERRIES, CURRANTS, when made into pies or sauces will have better dietetic value if soda is used to neutralize some of the acid. In pie making, the soda (one-half teaspoon to each pie) may be well mixed with the sugar. A tablespoon of flour mixed with the sugar will not only take up the moisture but will take up some of the acid, not neu- tralizing it but rendering it less concentrated. In cooking fruits, sugar should be added before the process is com- plete. By cooking fruit a long time or in the presence of acids, the cane sugar is changed to invert sugar which has a peculiar penetrating sweet- ness, not as pleasant as the sweetness of cane sugar. When sweetening fruit sauces a small saving in sugar is gained by allowing the sugar to cook with the fruit. Long cooking is to be avoided, as the flavor of fruit would be affected. Preserving Hints Do not buy over-ripe or imperfect fruit for canning or preserving. There is no economy in it. Do not sprinkle sugar over the fruit and allow it to stand and draw out the juice. This will make most fruits leathery and it is only recommended in the making of conserves. Pineapples and quinces are more tender if simmered, covered closely, in clear water, or steamed until they begin to soften, then finished in the syrup. Have the syrup boiling when the fruit is added, then lower the Iheat and cook gently. Do not stir the fruit any more than necessary. Overcooking is an almost universal error. Skim out the fruit before it is soft and thoroughly cooked, as the hot syrup poured over 86 Domestic Science j LESSON No. 17 it after it is put into jars will complete the cooking. After removing the fruit, boil the syrup for eight minutes before pouring over the fruit. For preserving without sealing, equal quantities (by weight) of fruit and sugar should be Used. Put them away in small receptacles to avoid disturbing a quantity. Small fruits retain their shape and color if sugared an hour before using. To prevent breaking, stand the glass jars on a folded wet towel, while filling with hot fruit. The jars in which fruit or vegetables are canned should be thor- oughly sterilized by heat and heated before filling.

AI-modernized reading of the original text

Preparation : Grind all the ingredients except the bay leaves. Rub them through a fine hair sieve, mixing with the bay leaves. Bottle and cork sufficiently to exclude the air. CREOLE SEASONING. The Creole seasoning as marketed in the South is conceded to be a necessary adjunct to Creole sauces, used much with fish. It is made of ground sweet red peppers. GUMBO FILEE is made up of the young shoots of the Sassafras which are gathered, dried and powdered. In conjunction with ground okra it forms an ingredient for Gumbo Soups, and stews. 85 , Fruits Fresh fruits are generally more appetizing, refreshing and cooling than the cooked fruits. Over-ripe and unripe fruits are to be avoided. Unripe fruit causes stomach and intestinal disturbances. Fortunately for the family purse the most useful fruits are long in season, the most reasonable in price, more plentiful and with better possibilities of preserving a supply when out of season. Fruits, like vegetables, are valuable for water acids and mineral salts which are more available in the uncooked than in the cooked fruit. Fruits of great acid content, as, PIE PLANT, CRANBERRIES, GOOSEBERRIES, CURRANTS, when made into pies or sauces will have better dietetic value if soda is used to neutralize some of the acid. In pie making, the soda (one-half teaspoon to each pie) may be well mixed with the sugar. A tablespoon of flour mixed with the sugar will not only take up the moisture but will take up some of the acid, not neutralizing it but rendering it less concentrated. In cooking fruits, sugar should be added before the process is complete. By cooking fruit a long time or in the presence of acids, the cane sugar is changed to invert sugar which has a peculiar penetrating sweetness, not as pleasant as the sweetness of cane sugar. When sweetening fruit sauces a small saving in sugar is gained by allowing the sugar to cook with the fruit. Long cooking is to be avoided, as the flavor of fruit would be affected. Preserving Hints Do not buy over-ripe or imperfect fruit for canning or preserving. There is no economy in it. Do not sprinkle sugar over the fruit and allow it to stand and draw out the juice. This will make most fruits leathery and it is only recommended in the making of conserves. Pineapples and quinces are more tender if simmered, covered closely, in clear water, or steamed until they begin to soften, then finished in the syrup. Have the syrup boiling when the fruit is added, then lower the Iheat and cook gently. Do not stir the fruit any more than necessary. Overcooking is an almost universal error. Skim out the fruit before it is soft and thoroughly cooked, as the hot syrup poured over Domestic Science j LESSON No. 17 it after it is put into jars will complete the cooking. After removing the fruit, boil the syrup for eight minutes before pouring over the fruit. For preserving without sealing, equal quantities (by weight) of fruit and sugar should be Used. Put them away in small receptacles to avoid disturbing a quantity. Small fruits retain their shape and color if sugared an hour before using. To prevent breaking, stand the glass jars on a folded wet towel, while filling with hot fruit. The jars in which fruit or vegetables are canned should be thoroughly sterilized by heat and heated before filling.

Twenty lessons in domestic science