3. Five small saucers or cover glasses.
4. Five 1-ounce wide-mouthed bottles.
5. Four corks to fit bottles.
10 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
6. Cotton, sealing-wax, labels.
Label all exp. with number, name, and date.
Experiment I.
Eaw fruit on cover glass: (1) place in a slow oven; (2) place in
refrigerator; (3) expose to ordinary temperature.
Experiment II.
Eaw fruit : cover thickly with salt ; expose at ordinary temperature
Experiment III.
Eaw fruit: cover thickly with sugar; expose at ordinary temper-
ature.
Experiment IV.
Eaw fruit: cover thickly with ground spice; expose at ordinary
temperature.
Experiment V.
Eaw fruit: sliced, placed in bottle, corked and sealed.
Experiment VI.
Eaw fruit: cover with alcohol before corking.
Experiment VII.
Eaw fruit : cover with clear vinegar before corking.
Experiment VIII.
Sterilize bottle and cork. Cook the fruit without sugar. Fill the
bottle with hot fruit to overflowing, cork and seal.
LESSON II.
1. PKESEKVATION OF FOODS.
1. Object: — Destruction or arrest of germ growth.
2. Means : —
a. Heat.
I). Expulsion of air.
c. Expulsion of moisture.
d. Freezing.
e. Use of antiseptics or preservatives.
3. Processes : —
a. Natural Drying.
(1) Meats.
(2) Vegetables.
(3) Fruits.
For example: —
(1 ) Grapes j
|2) Figs l Dried in Sun.
! 3 1 Dates j
b. Artificial Means.
(1) Other Fruits dried artificially.
(2) Fish dried in salt as an antiseptic.
(3) Curing or smoking.
(4) Moisture.
(a) Brine.
(b) Vinegar spiced.
(c) Plain vinegar.
(5) Cold storage or freezing.
(6) Heat,
i a | Canning fruits — sugar as the antiseptic.
( 7 » Sealing and combining with salt.
(8) Excess of sugar: — For example: jam.
(9) Fruits preserved raw by surrounding with cold
water, excluding Air.
(10) Heat alone without liquid or sterilizing — used for
small juicy fruits.
(11) Use of alcohol for exhibit purposes.
THREE METHODS OF STERILIZATION.
1. Wash bottles and Bake in oven for 20 minutes.
2. Wash bottles or jars and Boil 15 minutes.
12 TEE WORCESTER DOMESTIC SCIENCE SCHOOL.
3. Wash and place in Cold water and bring to boiling point.
Note — In the last two methods, place the jars, with their covers
off, Upside Down in the water on a trivet. The rubber rings should be
placed in a separate dish containing very warm water, but not Boil 7 // g
water, as that will melt the rubber to a gum.
The jars must be air-tight when filled (this accounts for their be-
ing filled to overflowing before sealing) : fermentation is caused by the
growth of bacteria.
KIND OF JARS.
If Mason Jars are used, invert them after filling and screwing on
covers, and allow them to stand thus for 20 or 30 minutes. If they
leak, even the slightest bit, dip them in paraffine at once; for the jars
must be absolutely air-tight.
The Lightning and the Atlas jars are, by far, the best kinds to use;
the latter closely resembles the former, excepting that it has a larger
mouth.
Never use a jar with a metal top as corrosion is sure to set in
sooner or later and cause fermentation.
CANNING AND PKESEKVING.
IJtexsils Needed.
Fruit acids attack iron or tin utensils, giving a bad odor and taste
to the fruit; utensils should be porcelain lined or enameled.
Page 4
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Five small saucers or cover glasses.
4. Five 1-ounce wide-mouthed bottles.
5. Four corks to fit bottles.
6. Cotton, sealing-wax, labels.
Label all exp. with number, name, and date.
Experiment I.
Raw fruit on cover glass: (1) place in a slow oven; (2) place in refrigerator; (3) expose to ordinary temperature.
Experiment II.
Raw fruit: cover thickly with salt; expose at ordinary temperature
Experiment III.
Raw fruit: cover thickly with sugar; expose at ordinary temperature.
Experiment IV.
Raw fruit: cover thickly with ground spice; expose at ordinary temperature.
Experiment V.
Raw fruit: sliced, placed in bottle, corked and sealed.
Experiment VI.
Raw fruit: cover with alcohol before corking.
Experiment VII.
Raw fruit: cover with clear vinegar before corking.
Experiment VIII.
Sterilize bottle and cork. Cook the fruit without sugar. Fill the bottle with hot fruit to overflowing, cork and seal.
LESSON II.
1. PRESERVATION OF FOODS.
1. Object: — Destruction or arrest of germ growth.
2. Means : —
a. Heat.
I). Expulsion of air.
c. Expulsion of moisture.
d. Freezing.
e. Use of antiseptics or preservatives.
3. Processes : —
a. Natural Drying.
(1) Meats.
(2) Vegetables.
(3) Fruits.
For example: — (1 ) Grapes j
|2) Figs l Dried in Sun. ! 3 1 Dates j
b. Artificial Means.
(1) Other Fruits dried artificially.
(2) Fish dried in salt as an antiseptic.
(3) Curing or smoking.
(4) Moisture.
(a) Brine.
(b) Vinegar spiced.
(c) Plain vinegar.
(5) Cold storage or freezing.
(6) Heat,
i a | Canning fruits — sugar as the antiseptic. ( 7 » Sealing and combining with salt.
(8) Excess of sugar: — For example: jam.
(9) Fruits preserved raw by surrounding with cold
water, excluding Air.
(10) Heat alone without liquid or sterilizing — used for small juicy fruits.
(11) Use of alcohol for exhibit purposes.
THREE METHODS OF STERILIZATION.
1. Wash bottles and Bake in oven for 20 minutes.
2. Wash bottles or jars and Boil 15 minutes.
3. Wash and place in Cold water and bring to boiling point.
Note — In the last two methods, place the jars, with their covers off, upside down in the water on a trivet. The rubber rings should be placed in a separate dish containing very warm water, but not boiling water, as that will melt the rubber to a gum.
The jars must be air-tight when filled (this accounts for their being filled to overflowing before sealing) : fermentation is caused by the growth of bacteria.
KIND OF JARS.
If Mason Jars are used, invert them after filling and screwing on covers, and allow them to stand thus for 20 or 30 minutes. If they leak, even the slightest bit, dip them in paraffine at once; for the jars must be absolutely air-tight.
The Lightning and the Atlas jars are, by far, the best kinds to use; the latter closely resembles the former, excepting that it has a larger mouth.
Never use a jar with a metal top as corrosion is sure to set in sooner or later and cause fermentation.
CANNING AND PRESERVING.
IJtexsils Needed.
Fruit acids attack iron or tin utensils, giving a bad odor and taste to the fruit; utensils should be porcelain lined or enameled.