As suggested in previous months, using the top of the milk for cereals and coffee in place of cream will save about 32c. If butter is high and oleomargarine is available, its use in cooking will save about 15c. A small vegetable garden and cold frame for raising rhubarb, lettuce, radishes, onions, mint, parsley, etc., will save about 25c. Substituting a cut from the chuck in L. 198 and 204 would save about 10c in some localities. Omitting mushroom sauce to the meat souflBe in L. 207 would save 13c. Substituting molasses cookies for Coffee Charlotte Russe, L. 204, would make a difference of 20c. Using caramel syrup in L. 211 in place of maple would save 4c. The use of home grown cherries in a cherry pie of L. 213 and the salad of L'. 203 would reduce the cost about 10c. Salad oil in place of olive oil in all salads would effect a saving of at least 10c. The total saving according to the above suggestions would amount to $1.39, which would reduce the cost of the meals to $7.77 for the week and $1.11 per day, or $0.28 per person per day. JULY MENUS LESSONS IN COOKING PART XI CANNING OF VEGETABLES In canning vegetables the same principal for preservation must be employed as for fruit — that of thorough steriliza- tion. As we cannot use either a strong sugar or acid solution to aid preservation, we are reduced to one method of sterilization — the employment of heat. Consequently the greatest caution and care must be taken to insure good results. Even then there may be some failures because the temperature used cannot, under ordinary circumstances, be raised above that of boiling or 2I2°F, and the spores of some bacteria are supposed to resist any temperature below 240° F. These developing later into active bacteria cause the vegetables to spoil. To prevent this a greater degree of success may be obtained by dividing the time of cooking into three parts, allowing. 24 hours or more to elapse between each period of cooking. This will give the spores time to develop into bacteria, which are subsequently killed by the boiling tem- perature. The third cooking should render the entire con- tents of the jar sterile. The commercial canners of vegetables heat the cans by means of steam under pressure and so obtain a higher tem- perature than 2I2°F. As it is not possible to do this in the home, the intermittent method of sterilization should be used rather than long cooking for 3 to 5 h. By the inter- mittent method the full flavor and color are retained, where- as long, cooking has an unfavorable effect. Vegetables for canning must be freshly gathered, prefer- ably early in the morning while the dew is still on them. All green vegetables, such as peas, beans, corn, should be taken in the early stage before they lose the "sweet taste" — that is before the sugar is changed to starch. Utensils Where canning of vegetables is done in large quantities canners may be used, but the directions given here are for the use of the utensils found in the average home. 7opyrIght, 1912, by Home Economics Association. 357 358 LESSONS IN COOKING 1. A wash boiler having a tight cover or a large steamer of the square type with doors. 2, A rack or trivet on which to set the cans if a boiler is used. This may be made of narrow strips of wood, or pre- STERILIZER— WASH BOILER WITH WIRE MESH BOTTOM.

AI-modernized reading of the original text

As suggested in previous months, using the top of the milk for cereals and coffee in place of cream will save about 32c. If butter is high and oleomargarine is available, its use in cooking will save about 15c. A small vegetable garden and cold frame for raising rhubarb, lettuce, radishes, onions, mint, parsley, etc., will save about 25c. Substituting a cut from the chuck in p. 198 and 204 would save about 10c in some localities. Omitting mushroom sauce to the meat souflBe in L. 207 would save 13c. Substituting molasses cookies for Coffee Charlotte Russe, L. 204, would make a difference of 20c. Using caramel syrup in L. 211 in place of maple would save 4c. The use of home grown cherries in a cherry pie of L. 213 and the salad of L'. 203 would reduce the cost about 10c. Salad oil in place of olive oil in all salads would effect a saving of at least 10c. The total saving according to the above suggestions would amount to $1.39, which would reduce the cost of the meals to $7.77 for the week and $1.11 per day, or $0.28 per person per day. PART XI CANNING OF VEGETABLES In canning vegetables the same principal for preservation must be employed as for fruit — that of thorough sterilization. As we cannot use either a strong sugar or acid solution to aid preservation, we are reduced to one method of sterilization — the employment of heat. Consequently the greatest caution and care must be taken to insure good results. Even then there may be some failures because the temperature used cannot, under ordinary circumstances, be raised above that of boiling or 2I2°F, and the spores of some bacteria are supposed to resist any temperature below 240° F. These developing later into active bacteria cause the vegetables to spoil. To prevent this a greater degree of success may be obtained by dividing the time of cooking into three parts, allowing. 24 hours or more to elapse between each period of cooking. This will give the spores time to develop into bacteria, which are subsequently killed by the boiling temperature. The third cooking should render the entire contents of the jar sterile. The commercial canners of vegetables heat the cans by means of steam under pressure and so obtain a higher temperature than 2I2°F. As it is not possible to do this in the home, the intermittent method of sterilization should be used rather than long cooking for 3 to 5 h. By the intermittent method the full flavor and color are retained, whereas long, cooking has an unfavorable effect. Vegetables for canning must be freshly gathered, preferably early in the morning while the dew is still on them. All green vegetables, such as peas, beans, corn, should be taken in the early stage before they lose the "sweet taste" — that is before the sugar is changed to starch. Utensils Where canning of vegetables is done in large quantities canners may be used, but the directions given here are for the use of the utensils found in the average home. 7opyrIght, 1912, by Home Economics Association. 1. A wash boiler having a tight cover or a large steamer of the square type with doors. 2, A rack or trivet on which to set the cans if a boiler is used. This may be made of narrow strips of wood, or pre- STERILIZER— WASH BOILER WITH WIRE MESH BOTTOM.

Lessons in cooking through preparation of meals