. Food; its composition and preparation; a textbook for classes in household science. 8 lbs. Tongue. Ham. Dried beans, peas, orlentils Ic. | 2 qts. 2io. Water tocoverWater to cover Water to cover 3 qts. 1 | tsp. 1 tbs. 1 tsp. To taste 55 10 •Bring ,30-40 Simmer20-30 Simmer20-30 Boiling-point 2-12 5-10 10-12 1 9-12 4-6 10-12 10-12 7-108-10 63. The Therjnos Bottle.—The various styles of thermosor vacuum bottles now in use depend upon the vacuumsurrounding the inner bottle to act as insulator to maintainth
. Food; its composition and preparation; a textbook for classes in household science. 8 lbs. Tongue. Ham. Dried beans, peas, orlentils Ic. | 2 qts. 2io. Water tocoverWater to cover Water to cover 3 qts. 1 | tsp. 1 tbs. 1 tsp. To taste 55 10 •Bring ,30-40 Simmer20-30 Simmer20-30 Boiling-point 2-12 5-10 10-12 1 9-12 4-6 10-12 10-12 7-108-10 63. The Therjnos Bottle.—The various styles of thermosor vacuum bottles now in use depend upon the vacuumsurrounding the inner bottle to act as insulator to maintainthe temperature of the contents of the bottle. This is anapplication of the same principle as that upon which thefireless cooker is based. CEREAL FOODS 37 In Fig. 7, is shown a thermos bottle closed, and inFig. 8, the construction of the same. The glass vesselin Fig. 8 is double walled with a vacuum or insulatingspace between. This glass vessel is set upon a spring inthe outer container which prevents breakage in material of the outer container may be of tin, agate,. Courtesy of Landers, Frary & 7.—Thermos bottleclosed.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
