C. It provides a more varied, healthful, and appetizing diet. The increased use of fresh and canned fruits and vegetables during the winter months does away with the need for a spring tonic. Many cases of undernourishment or disease may be traced to a too re- stricted diet. D. It prevents wast« of perishable foods by providing a method by which they may be kept for future use. 2. Reasons why food spoils. — Everywhere, in the air, soil, and water, and on everything we use, there exist tiny plants or organisms, known as bacteria, yeasts, and molds, which are so small that they can be seen only with a microscope. For this reason they are often called microorganisms. When these organisms are allowed to grow in or on food they cause spoilage. If they can be destroyed, and otherwise prevented from attacking the food, it will keep indefi- nitely. Some forms of organisms are easily destroyed, others form spores which are more resistant, and therefore are more difficult to destroy. 3. How food spoilage can be prevented. — The spoilage of food can be prevented by destroying the organisms or preventing tlieir activity, by means of : A. Cold, as in refrigeration or cold storage. B. Heat, as in canning, C. Removal of moisture, as in drying. D. Adding " preservatives " or substances in which organisms can not grow. Sugar, salt, spices, and vinegar are household preserva- tives. 4. Choice of method of food preservation for the home. — Whether food should be canned, dried, salted, fermented, or otherwise stoi'cd depends upon : A. The equipment available. B. The family preference. 166 USE AND PREPARATION OF FOOD. 167 C. The kind and amount of food to be kept. D. Storage space available. E. Kind of containers which may be procured. 5. Community canners and driers should be encouraged wherever there are enough locally grown products to justify their installation. Any community surplus of perishable foods may thus be saved. Good equipment and expert advice can thus be furnished to all the women in the community at a small cost, a more standard product may be obtained, and the chance of spoilage lessened. 6. In addition to observing the directions for proper sealing and sterilization in canning foods (Lesson 1), these simple precautions should be observed in their use to obviate any possible dangers aris- ing from spoilage. A. Boil all vegetables five minutes before serving. If they are to be used for salad allow time for them to cool. B. Boil fruit for five minutes, also, and cool before serving. C. Fermentation causes a change in flavor, which is objectionable to many people, but it does not make the food unfit for use. Canned fruit or vegetables which have fermented may be used provided they are first thoroughly boiled. D. Do not use canned fruit or vegetables which have a " flat, sour " taste due to changes which are produced by organisms forming acids but no gas. Lesson 1. The Canning of Fruit. AIM. To give methods by which fruit may be canned successfully at home. POINTS TO BE BROUGHT OUT. 1. Reasons for canning fruit : A. Fruit contains acids which partially prevent the rapid growth or organisms, hence canning furnishes an easy method of providing a supply for use when needed.

AI-modernized reading of the original text

C. It provides a more varied, healthful, and appetizing diet. The increased use of fresh and canned fruits and vegetables during the winter months does away with the need for a spring tonic. Many cases of undernourishment or disease may be traced to a too restricted diet. D. It prevents waste of perishable foods by providing a method by which they may be kept for future use. 2. Reasons why food spoils. — Everywhere, in the air, soil, and water, and on everything we use, there exist tiny plants or organisms, known as bacteria, yeasts, and molds, which are so small that they can be seen only with a microscope. For this reason they are often called microorganisms. When these organisms are allowed to grow in or on food they cause spoilage. If they can be destroyed, and otherwise prevented from attacking the food, it will keep indefinitely. Some forms of organisms are easily destroyed, others form spores which are more resistant, and therefore are more difficult to destroy. 3. How food spoilage can be prevented. — The spoilage of food can be prevented by destroying the organisms or preventing tlieir activity, by means of : A. Cold, as in refrigeration or cold storage. B. Heat, as in canning, C. Removal of moisture, as in drying. D. Adding " preservatives " or substances in which organisms can not grow. Sugar, salt, spices, and vinegar are household preservatives. 4. Choice of method of food preservation for the home. — Whether food should be canned, dried, salted, fermented, or otherwise stoi'cd depends upon : A. The equipment available. B. The family preference. C. The kind and amount of food to be kept. D. Storage space available. E. Kind of containers which may be procured. 5. Community canners and driers should be encouraged wherever there are enough locally grown products to justify their installation. Any community surplus of perishable foods may thus be saved. Good equipment and expert advice can thus be furnished to all the women in the community at a small cost, a more standard product may be obtained, and the chance of spoilage lessened. 6. In addition to observing the directions for proper sealing and sterilization in canning foods (Lesson 1), these simple precautions should be observed in their use to obviate any possible dangers arising from spoilage. A. Boil all vegetables five minutes before serving. If they are to be used for salad allow time for them to cool. B. Boil fruit for five minutes, also, and cool before serving. C. Fermentation causes a change in flavor, which is objectionable to many people, but it does not make the food unfit for use. Canned fruit or vegetables which have fermented may be used provided they are first thoroughly boiled. D. Do not use canned fruit or vegetables which have a " flat, sour " taste due to changes which are produced by organisms forming acids but no gas. Lesson 1. The Canning of Fruit. AIM. To give methods by which fruit may be canned successfully at home. 1. Reasons for canning fruit : A. Fruit contains acids which partially prevent the rapid growth or organisms, hence canning furnishes an easy method of providing a supply for use when needed.

Use and preparation of food