Use and preparation of food

If cider is not available it may be omitted, and the apple sauce may be concentrated, sweetened, and spiced. A grape flavor may be added by using 1 pint grape juice to each gallon of cooked apples. PLUM BUTTER. Cook plums in little water until tender; run through a colander to remove stones and skins. Sweeten in the proportions given in 5, add spices if desired, and cook until thick. If the tart flavor is objectionable, an equal quantity of cooked apple sauce may be used with the plum pulp. MOCK ORANGE MARMALADE. Ground carrot, 2 cups. 1 orange (juice and grated rind). 2 lemons (juice only). Sugar. 1 cup. Cook without stirring until thick. Place in jars and sterilize by the canned method. CARROT, PINEAPPLE, AND RHUBARB MARMALADE. Ground carrot. J cup. Unpeeled rhubarb, cut into small Shredded pineapple, cooked until ten- pieces, li cups, der, i cui). Sugar, l] cups. 1 lemon, quartered and sliced. Cook without stirring until thick. Season with a little gingerroot of desired. ORANGE MARMALADE. Oranges, 1 pouml. Sugar, 5 pound. Select smooth, sour oranges. Remove the peel in quarters and cook in boiling water until soft. Drain, scrape out white part, and cut the thin rind into strips with the scissors. Divide oranges into sections ; remove seed and skin. Put into kettle and heat to boiling point, add the sugar gradually, and cook one hour. Add the rind and cook until it gives the jelly test. Turn into glasses. ORANGE AND GRAPEFRUIT MARMALADE. Use equal numbers of oranges, grapefruit, and lemons. (One of each is the usual number.) Prepare the fruit as for orange marmalade, omitting the rind. To the pulp add three times its bulk of water, boil 15 minutes, and let stand overnight. The next morning, boil for 10 minutes. Let stand until cold, then add an equal amount of sugar, and cook rapidly until the mixture gives the jelly test. Allow it to cool a little, then pour into glasses. Lesson G. Pickles. To show the methods of combining- fruit or vegetables with sweetened or unsweetened or spiced vinegar to malce pickles, and to show the place of pickles in the diet. 1. Pickles have little food value aside from the amount of sweetening they contain. When used in moderation, the)^ serve as a relish and offer a means of adding flavor to a meal. They should not be given to children. 2. The desirable qualities in pickle are freshness, crispness, good flavor, uniformity in size of the pieces, and good proportion of liquid to solid. 3. The preservative used is the vinegar. Sweetening and spices are added for fhnor rather than any preservative qualities, except in the case of sweet pickles, where the amount of sugar used is sufficient to help in the preservation. The amount and kind of spices are varied according to taste. The vinegar should be of a good grade to insure good pickles. Older vinegar is the most desirable for pickle making. Agate or porcelain-lined kettles shoidd be used to avoid the action of the vinegar on metals.