Elements of the theory and practice of cookery : a text-book of household science for use in schools . ing littlebooks about bacteria: The Story of the Bacteria, Dust and ItsDangers, and Drinking-ivater and Ice Supplies. The last is perhapsthe simplest. The Bacteriology of Household Preserving, American KitchenMagazine, September, 1898, is practical and helpful. Section 2. Canning and Jelly-making 451. We do well to take a lesson from the bees, andin the long summer days to store up food for the win-ter. If we can kill the bacteria in food, and then sealit up so that no more can get in, it wil
Elements of the theory and practice of cookery : a text-book of household science for use in schools . ing littlebooks about bacteria: The Story of the Bacteria, Dust and ItsDangers, and Drinking-ivater and Ice Supplies. The last is perhapsthe simplest. The Bacteriology of Household Preserving, American KitchenMagazine, September, 1898, is practical and helpful. Section 2. Canning and Jelly-making 451. We do well to take a lesson from the bees, andin the long summer days to store up food for the win-ter. If we can kill the bacteria in food, and then sealit up so that no more can get in, it will keep indefi-nitely. This we do in canning. CANNING 452. Can each kind of fruit in its season, when it isbest and cheapest. Select it under-ripe rather thanover-ripe. To insure success in preserving it observecarefully the following directions : — 453. Preparing the jars. — For a small family usepint jars. Buy jars with tight-fitting covers, and fitthem each year with new rubber rings. Old rubber PLATE XIT. HI ^^^^^^^^^^Mk^^^w ^ i ^HIME~— 9^^ ^^^?ik IS^^^^^^^^^^^^^B/im Filling Scales Jars Jelly-bag Measures Jelly-tuinblcr Siuicepan, with perforated wooden mat to stand Cover and ring jars upob Strainer Skimmer Funnel Paraffin Silver spoonWooden spoon Utensils used in Canning and Jelly-making. THE PRESERVATION OF FOOD 285 becomes porous, and lets in air. Fit each jar witha ring and a cover ; pour water into them, and invertthem to see if they are air-tight. If not, do not usethem. Sterilize jars and covers by placing them in adishpan of cold water and letting this slowly come tothe boiling-point, and boil fifteen minutes. 454. Preparing and cooking the fruit; strawberries.—Wash and hull the berries ; weigh them, and add one-third of a pound of sugar for every pound of them stand for forty-five minutes or longer. Cookthe berries slowly until the juice is thick and syrupy,and the berries soft. Remove scum as it rises. 455. Peaches. — Pare the peach
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcookery, bookyear1901
