WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 5: FRUIT AND FRUIT DESSERTS; CANNING AND DRYING; JELLY MAKING, PRESERVING AND PICKLING; CONFECTIONS; BEVERAGES; THE PLANNING OF MEALS
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EALS WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc. PREFACE This volume, the fifth of the Woman's Institute Library of Cookery, deals with the varieties of fruits and t
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ines. When apples are treated in this way, the fermentation produces _acetic acid_ and, in addition, a certain amount of alcohol. It is on this principle that the making of wines depe
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r 2 c. sugar 4 c. cranberries Add the water to the cranberries and place over the fire to cook in a closely covered kettle. As soon as the skins of the berries have cracked, add the
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Wash them thoroughly and cut them into halves, removing the stones. Place the peaches in a shallow pan, fill the cavities with sugar, and dot the top of each half with butter. Set in
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s stand shipment well, but if they are to be shipped to far distant places they must be picked before they become too ripe and must be packed well. As bananas and pineapples are used
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l slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving. 118. FRUIT COCKTAIL.--A fruit coc
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hose present in the air from entering the jars in which the food is placed. Some foods are more difficult to keep than others, because bacteria act on them more readily and the foods
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the latter operation being called _cold-dipping_. After this it is placed into hot jars, covered with boiling liquid--boiling water and salt for vegetables, meats, fish, or soups, an
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thus joins the cap to the can. 48. After the caps are soldered in place, the air inside the cans must be driven out through the small vent, or opening, usually in the center of the
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to within 1/2 inch of the top. The milk in the corn should fill all spaces between the kernels, provided there are any, but if it does not, boiling water may be poured in. Add 1 teasp
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nd, if the skins are to be left on, by piercing each one in several places with a fork to prevent the skins from cracking. Then scald the plums for about 1-1/2 minutes, cold-dip them
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y be had for the drying of foods. Some are made so that they may be placed on top of a stove, like that shown in Fig. 23. This device is in the form of a metal box. It has a tray for
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ook the juice and the sugar. These should have a perfectly smooth surface, and may be made of almost any material used for such utensils, except tin or iron. These two metals are unde
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r two of the mixture out of the kettle and pouring it on the flat surface of a cold dish. If it is cooked sufficiently, it will solidify when it is cold and will appear just like jell
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carefully drained from the berries. Add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface. Stir until the sugar is dissolved, and allow
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UTTERS are a form of preserves similar to jams, and are used in the place of preserves, jams, conserves, or marmalades. The fruit used for this purpose, which may be either large or s
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hose main ingredient is nuts, fruits, coconut, or pop corn are also placed in this class. To be sure, most of these contain sweetening material of some sort in greater or smaller quan
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7. The acids most commonly used for this purpose are cream of tartar, acetic acid, vinegar, which has acetic acid for its basis, and lemon juice, which has citric acid for its basis.
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cutting, the metal bars may be fitted together and then placed on the slab in such a way as to be most convenient. Fudge, however, may be cooled satisfactorily in the pan
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To the sugar, add the cream of tartar, vinegar, and boiling water. Place over the fire and boil until it will form a brittle ball when tested in cold water or will register at least
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ut Into the maple sirup, stir the soda, and add the milk and salt. Place over the fire and boil until a soft ball that can be easily handled will form in cold water or a temperature
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am rapidly. Just before it hardens, pour it into a crock or a bowl, place a damp cloth over the top of the bowl, and put away for a couple of days. 110. The molds for shaping center
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arbohydrate would be and thus produces heat. That this action takes place very rapidly can be detected by the warmth that is produced almost immediately when the drink is taken. Some
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other flat surface, but it operates on the same principle as the other. The coffee beans are placed in the chamber at the top, a
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n Fig. 6, which opens by means of a hinge and into which the tea is placed. For convenience in use, a chain is attached to the ball and ends in a ring that is large enough to slip ove
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e and are therefore of no importance in the diet except to take the place of stimulating beverages that are likely to injure those who drink them. They are made of cereals to which su
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sk like the one shown in Fig. 1 should, if possible, be secured and placed in an unoccupied or convenient corner of the kitchen. Here can be kept cook books, recipes, suitable books o
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id to each person through whose hands the food passes. In the first place, the overhead expenses of the food dealer must be paid by the housewife, who is regarded as the _consumer_. T
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hey have suffered no hardship by doing so. It is true, however, that races of people who do not live on a well-balanced diet are not physically such fine specimens as the majority of
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enus. When the first card of each group has been used, it should be placed at the back of the others in that group; then each one will come in the order in which it was originally pla
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menu. In such an event, she should select another dish to take the place of the one that spoils the combination. Likewise, she should not hesitate to make any change that will result
should also be on the table. Between each two persons, it is well to
have a set of salt-and-pepper shakers.
* * * * *
THE PLANNING OF MEALS
EXAMINATION QUESTIONS
(1) What knowledge is necessary for the planning of economical and
well-balanced meals?
(2) Discuss a systematic plan for the purchasing of foods.
(3) Compare the advantages of buying foods at a cash store and a credit
store.
(4) Mention the advantages of keeping an account of household
expenditures.
(5) Tell how economy in the purchase of foods may be practiced.
(6) Discuss the training of a child's appetite.
(7) Why is a variety of food necessary in the diet?
(8) Name the factors that influence the amount and proportion of food
substances required for an adult.
(9) (_a_) Explain the meaning of calorie as applied to food. (_b_) What
is the average number of calories required by the adult?
(10) With the aid of Table V, find out how many pounds you are under
weight or over weight. Then tell how you would proceed to acquire your
correct weight.
(11) Make out menus for breakfast, dinner, and supper for 1 day for a
child 12 months old.
(12) Plan a dinner menu that contains foods suitable for both adults and
a child 4 years old, and from it select the foods you would give
the child.
(13) What does a balanced diet include?
(14) What can be done to balance the cost of foods used in a meal?
(15) Give several points of importance in selecting the dishes for a
meal.
(16) Make out menus for the seventeenth and eighteenth days from Table
VII.
(17) Plan an original menu and decorations for a dinner you can serve
for a special occasion.
(18) What are the advantages of a nicely arranged table?
(19) Give a few general rules for the correct serving of food and
setting of tables.
(20) Why is the following menu undesirable and what changes would you
suggest to make it more nearly correct?
Cream Soup
Potatoes
Roast Pork
Greens
Bread and Butter
Pudding
Hard Sauce
* * * * *
INDEX
A
Absinthe,
Accounts, Equipment for keeping household,
Keeping of household,
Methods of keeping household,
Acids in confections, Use of,
in fruit,
Adulteration of coffee,
of flavorings,
Adults, Birthday parties for,
Advertised goods, Nationally,
After-dinner coffee,
Afternoon tea,
teas,
Age on children's diet, Effect of,
on diet, Effect of,
Alcoholic beverages,
beverages, Harmful effects of,
beverages, Kinds of,
Alligator pear, or avocado,
Apple butter,
sauce,
Apples,
apricots, and peaches, Dried,
Composition and food value of,
Drying of,
Maple,
Porcupine,
Steamed,
Stewed quinces and,
Apportionment of income,
Apricot soufflé,
Apricots,
Drying of,
Food value and composition of,
peaches, and apples, Dried,
Artificial flavorings,
Asparagus, Canning of,
Automatic seal tops,
Avocado, or alligator pear,
B
Baked apples,
bananas,
peaches,
pears,
Balancing the diet,
Banana fritters,
Bananas,
Baked,
Food value and composition of,
Beans, Canning of lima and other shelled,
Canning of string,
Drying of string,
Pickled,
Roasting the coffee,
Beer,
Beet relish,
sugar,
Beets, Canning of,
Pickled,
Berries, Miscellaneous,
Nature and care of,
Berry, or fruit, sugar,
Beverage, Definition of,
Beverages, Alcoholic,
Cereal,
Fruit,
Harmful effects of alcoholic,
in the diet,
Ingredients for fruit,
Instantaneous cereal,
Kinds of alcoholic,
Nature and classes of,
Nature of stimulating,
Non-stimulating,
Nourishing,
Preparation of fruit,
Stimulating,
Table showing stimulant and tannic acid in stimulating,
Beverages to meals, Relation of,
Water in,
Birthday-party menus,
Bitter chocolate,
Black tea,
Blackberries,
Composition and food value of,
Blackberry jam,
sponge,
Blanching and scalding foods to be canned,
Blend coffee,
Blueberries,
Blueberry pudding,
pudding, Pressed,
Bohea tea,
Boiled coffee,
Boiling fruit juice and sugar in jelly making,
the confection mixture,
Bonbon cream, Coating candies with,
Bonbons,
Brandy,
Breakfast cocoa,
luncheon and dinner service,
menus,
menus, Summer,
menus, Wedding-,
menus, Winter,
Brown-sugar fudge,
Brussels sprouts, Canning of,
Budget, Household,
Butter, Apple,
Cocoa,
milk, and cream in confections,
Peach,
Pear,
Plum,
scotch,
scotch, Marshmallows coated with,
taffy,
Butters, Fruit,
Buying, Economical,
C
Cabbage, Canning of,
Cafe au lait, Iced,
noir,
Caffeine,
Caffeol,
California oranges,
Calories, Quantity of foods in,
Candied and dried fruits in confections,
peel,
Candies, Cream,
Finishing,
Marking and cutting,
Nature of cream,
with bonbon cream, Coating,
with chocolate, Coating,
Wrapping,
Candy, Serving,
Table showing tests for,
Testing,
Cane sugar,
Canned food, Flavor of,
food, General appearance of,
food, Proportion of food to liquid,
food, Score card for,
food, Texture of,
foods from spoiling, Preventing,
foods, Method of sealing,
foods, Scoring,
foods, Spoiling of,
Preparation of food to be,
Canning and drying,
Cold-pack method of,
Commercial,
Definition of,
Equipment for,
fruit juices for jelly,
fruits, Directions for,
fruits, Table of sirups for,
greens,
Measuring devices for,
method, Fractional-sterilization,
method, Oven,
methods,
methods for fruits,
methods, Steam-pressure,
of asparagus,
of beets,
of Brussels sprouts,
of cabbage,
of carrots,
of cauliflower,
of eggplant,
of fish,
of fruits,
of green corn,
of green peppers,
of lima and other shelled beans,
of meat,
of okra,
of parsnips,
of peas,
of pumpkin,
of root and tuber vegetables,
of squash,
of string beans,
of succotash,
of summer squash,
of tomatoes,
of tomatoes and corn,
of tomatoes for soup,
of turnips,
of vegetables,
Canning, Open-kettle method of,
Oven method of,
Preparation of fruits and vegetables for,
preservatives,
Principles of,
Sealing the jars when,
Selection of food for,
Sirups for,
Steam-pressure method of,
Tin cans for,
Utensils for,
Utensils required for open-kettle method of,
vegetables, Directions for,
Vessels for,
with a pressure cooker,
with the water-seal outfit,
with tin cans,
Cans for canning, Tin,
Cantaloupes and muskmelons,
Serving,
Caramels,
Chocolate,
Nature of,
Plain,
Caravan tea,
Carbohydrate in confections,
in fruit,
Carbonated water,
Card-file system for menu making,
Carrot conserve,
Carrots, Canning of,
Casaba melons,
Cash-and-carry plan of marketing,
Catsup, Grape,
Tomato,
Cauliflower, Canning of,
Pickled,
Cellulose in fruit,
Center cream,
Cereal beverages,
beverages, Instantaneous,
coffees,
Chain stores,
Chemical or mineral colorings,
Cherries,
Composition and food value of,
Sour,
Cherry-and-pineapple conserve,
fritters,
preserve,
Chewing taffy,
Children and infants, Diet for,
Children's birthday parties, Menus for,
diet, Effect of age on,
diet, Effect of weight on,
Chilli sauce,
China congou tea,
Chocolate and cocoa,
and cocoa in confections,
and cocoa, Left-over,
and cocoa, Preparation of,
and cocoa, Production of,
and cocoa, Selection of,
and cocoa, Serving,
and cocoa, Source of,
Bitter,
caramels,
Coating candies with,
Egg,
Hot,
malted milk,
or cocoa, Iced,
sirup,
Sweet,
Table showing tannic acid and stimulant in,
Chow chow,
Christmas dinners,
Citric acid,
Citrus fruits,
Classification of fruits,
of tea,
of vegetables,
Climate on diet, Effect of,
Clingstone peaches,
Closing and storing jelly,
Coarse granulated sugar,
powdered sugar,
Coating candies with bonbon cream,
candies with chocolate,
Cocktail, Fruit,
Grapefruit,
Summer,
Cocoa and chocolate,
and chocolate in confections,
and chocolate, Left-over,
and chocolate, Preparation of,
and chocolate, Production of,
and chocolate, Selection of,
and chocolate, Serving,
and chocolate, Source of,
Breakfast,
butter,
Commercial,
Creamy,
Milling of,
nibs,
Plain,
or chocolate, Iced,
Rich,
Table showing tannic acid and stimulant in,
Theobroma,
Coconut in confections,
Coffee, Adulteration of,
After-dinner,
beans, Grinding,
Coffee beans, Roasting,
biggin,
Blend,
Boiled,
Filtered,
History and production of,
Iced,
Instantaneous,
Java,
Left-over,
Mocha,
Percolated,
percolators,
pot,
Preparation of,
Rio,
Rye,
seeds, Obtaining,
Selection of,
Serving,
Table showing stimulant and tannic acid in,
Vienna,
Coffees, Cereal,
Colander and wire strainer for canning,
Cold-dipping,
-pack method of canning,
-pack method, Procedure in one-period,
-pack method, Utensils for,
Color of jelly,
Colorings for confections,
Mineral, or chemical,
Vegetable,
Combination drying methods,
Combining sugar and liquid in confection making,
Commercial canning,
cocoa,
Composition and food value of bananas,
and food value of black raspberries,
and food value of blackberries,
and food value of cherries,
and food value of cranberries,
and food value of currants,
and food value of dates,
and food value of dried apples,
and food value of dried apricots,
and food value of dried figs,
and food value of dried prunes,
and food value of fresh apples,
and food value of fresh apricots,
and food value of fresh figs,
and food value of fresh prunes,
and food value of fruits,
and food value of grapefruit,
and food value of grapes,
Composition and food value of huckleberries,
and food value of lemons,
and food value of muskmelon,
and food value of nectarines,
and food value of oranges,
and food value of peaches,
and food value of pears,
and food value of persimmons,
and food value of pineapple,
and food value of plums,
and food value of pomegranates,
and food value of raisins,
and food value of red raspberries,
and food value of rhubarb,
and food value of strawberries,
and food value of watermelon,
of confections,
of food,
of fruits,
Confection making,
making, Combining sugar and liquid in,
making, Effect of weather on,
making, Equipment for,
making, Procedure in,
mixture, Boiling,
mixture, Pouring and cooling,
Confectioners', or XXXX, sugar,
Confections,
Candied and dried fruits in,
Carbohydrate in,
Chocolate and cocoa in,
Coconut in,
Composition of,
Cooking,
Definition of,
Fat in,
Food materials in,
Ingredients used in,
Milk, cream, and butter in,
Mineral salts in,
Miscellaneous,
Nature of,
Nuts in,
Pop-corn in,
Protein in,
Use of acids in,
Varieties and preparations of,
Congou tea,
tea, China,
Conservation of foods,
Conserve, Carrot,
Cherry-and-pineapple,
Crab-apple-and-orange,
Definition of,
Pineapple-and-apricot,
Plum,
Red-raspberry-and-currant,
Conserve, strawberry-and-pineapple
strawberry-and-rhubarb
Containers for jelly
Cooking and storing of dried foods
confections
fruit in jelly-making
on fruit, effect of
Cooling and pouring the confection mixture
Cordials
Corn, canning of green
Canning of tomatoes and
Drying of
sirup
Correct diet
weights for certain heights, table showing,
Cost of foods
Covers, jar tops, or
Crab-apple-and-orange conserve
-apple jelly
-apple relish
-apples, pickled
Cracker jack
Cranberries
Composition and food value of
Cranberry jelly
sauce
Cream candies
Center
milk, and butter in confections
Opera
Creamy cocoa
Cucumber pickles, Sliced
pickles, small
Cucumbers in brine
Currant jelly
Currants
Food value and composition of
Cutting and marking candies
D
Dates
Food value and composition of
Stuffed
Density of sirup for canning
Desserts, fruit
Devices for canning, measuring
for drying
Diet, balancing the
Beverages in the
Correct
Effect of age on
Effect of age on children's
Effect of climate on
Effect of sex on
Effect of weight on
Effect of weight on children's
for infants and children
Diet, Fruit in the
Pickles in the
Preserves and jellies in the
Digestibility of fruits
Dinner, breakfast, and luncheon service
menus
menus, suggestions for
Dinners, Christmas
Easter
New Year's
Thanksgiving
Wedding
Distilled water
Divinity
Dried and candied fruits in confections
apples
apricots
foods, cooking and storing
fruits, varieties of
peaches
Drip pot
Drying and canning
devices for
method, electric-fan
method, stove
method, sun
methods, combination
of apples
of apricots
of corn
of food
of greens
of peaches
of pears
of quinces
of small fruits
of string beans
of tuber and root vegetables
preparation of foods for
vegetables and fruits, directions for
E
Easter dinners
Economical food buying
Economies in purchasing food
Economy of food preservation
of jelly making and preserving
Egg chocolate
milk shake
nog, foamy
nog, orange
Eggplant and summer squash, canning of,
Electric-fan drying method
English breakfast tea
Equipment for canning
for confection making
for household accounts
Equipment for jelly making,
Exhausting in canning, Meaning of,
Extra fine, or fancy fine, granulated sugar,
Extracting fruit juice in jelly making,
Extracts, Flavoring,
F
Factors influencing cost of foods,
influencing foods,
Family income for food, Table showing proportion of,
Fancy fine, or extra fine, granulated sugar,
Fat in confections,
in fruits, Protein and,
Feeding scale for infants,
Fermentation of fruit juices,
Figs,;
Composition and food value of dried,
Composition and food value of fresh,
Pressed,
Pulled,
Steamed,
Stewed,
Filtered coffee,
Fine granulated sugar,
Fish and meat, Canning of,
Flat sour in canning,
Flavor fruits,
of canned food,
of jelly,
Flavoring extracts,
oils,
Flavorings, Adulteration of,
Artificial,
Natural,
Flavors, Synthetic,
Florida oranges,
Flowery pekoe tea,
Foamy egg nog,
Fondant,
and related creams,
Nature of,
Uncooked,
Food, Composition of,
cost, Chart of factors in,
Drying of,
Economies in purchasing,
Factors influencing,
Factors influencing cost of,
for canning, Selection of,
fruits,
Importance of proper amount of,
in calories, Quantity of,
materials in confections,
Preparation of fruits as,
Food preservation, Economy of,
Principles of drying,
Sterile,
substances to growth and health, Relation of,
Suitability of,
Table showing proportion of family income for,
to be canned, Preparation of,
value and composition of apples,
value and composition of apricots,
value and composition of bananas,
value and composition of black raspberries,
value and composition of blackberries,
value and composition of cherries,
value and composition of cranberries,
value and composition of currants,
value and composition of dates,
value and composition of figs,
value and composition of fruits,
value and composition of grapefruit,
value and composition of grapes,
value and composition of huckleberries,
value and composition of lemons,
value and composition of muskmelon,
value and composition of nectarines,
value and composition of oranges,
value and composition of peaches,
value and composition of pears,
value and composition of persimmons,
value and composition of pineapple,
value and composition of plums,
value and composition of pomegranates,
value and composition of prunes,
value and composition of raisins,
value and composition of red raspberries,
value and composition of rhubarb,
value and composition of strawberries,
value and composition of watermelon,
value of fruits,
Foods, Conservation of,
Cost of,
for drying, Preparation of,
from spoiling, Preventing canned,
Methods for preserving,
Necessity for preserving,
Purchase of,
Quantity and proportion of,
Foods, Scoring canned
Spoiling of canned
Storing and serving canned
Formosa tea
Fourth-of-July luncheons
Fractional-sterilization method of canning
Freestone peaches
Fritters, Banana
Cherry
Fruit, Acids in
and fruit desserts
as food, Preparation of
beverages
beverages, Ingredients for
beverages, Preparation of
butters
Carbohydrate in
Cellulose in
cocktails
cultivation, Advance in
Definition of
desserts, Fruit and
Effect of cooking on
for preserving, Selection of
in jars, Packing
in jelly making, Cooking
in the diet
juice and sugar in jelly making, Boiling the
juice and sugar in jelly making, Combining the
juice for pectin in jelly making, Testing the
juice lacking in pectin in jelly making
Using
Minerals in
nectar
or berry, sugar
Preparing and serving
punch
sugar, or levulose
Water in
Fruits and vegetables, Directions for drying
and vegetables for canning, Preparation of
Canning methods for
Canning vegetables and
Citrus
Classification of
Composition and food value of
Composition of
Digestibility of
Directions for canning
Dried
Drying of small
Effect of ripeness on
Flavor
Food
Fruits, Food value of
Hard
in confections, Candied and dried
Miscellaneous citrus
Miscellaneous tropical
Nature of
Non-tropical
Protein and fat in
Serving
Soft
Sour soft
Special
Sweet soft
Table showing composition and food value of
Tropical
Varieties of dried
Varieties of tropical
Very sour soft
Washing
Fudge, Brown-sugar
recipes
Two-layer
Fudges and related candies
G
General appearance of canned food
Gin
Ginger-ale punch
Glacé nuts and fruits
Glass jars
Glasses, Closing and storing jelly
Filling jelly
Glove oranges
Glucose
Goods, Nationally advertised
Gooseberries
Green
Gooseberry jam
Graining of sugar in candy making
Granulated sugar
sugar, Coarse
sugar, Fancy fine, or extra fine
sugar, Fine
sugar, Standard
Grape catsup
jelly
juice, Unfermented
lemonade
marmalade
Grapefruit cocktail
Composition and food value of
or shaddock
Preparation of
Selection of
Serving
Grapes
Food value and composition of
Green corn, Canning of
-gage jam
Green gooseberries
peppers, Canning of okra and
tea
-tomato pickle
Greens
Canning
Drying of
Growth and health, Relation of food substances to
Guavas
Red
White
Gunpowder tea
H
Hallowe'en luncheons
Hard fruits
water
Heavy sirup
Honey
Hot chocolate
Household accounts, Equipment for
accounts, Keeping of
accounts, Methods of keeping
budget
Huckleberries
Composition and food value of
Hydrometer, or sirup gauge
Hyson tea
I
Ice-cream soda
Iced café au lait
cocoa or chocolate
coffee
tea
Income, Apportionment of
Infants and children, Diet for
Feeding scale for
Ingredients used in confections
Instantaneous cereal beverages
coffee
J
Jam
Blackberry
Definition of
Gooseberry
Green-gage
Raspberry
Strawberry
Japan tea
Jar covers or tops
rubbers
tops or covers
Jars, Glass
Wrapping and labeling
Java coffee
Jellies and preserves in the diet
preserves, and pickles, Value of
Jelly bag
Jelly, Canning fruit juices for
Color of
Containers for
Crab-apple
Cranberry
Currant
Flavor of
glasses, Closing and storing
glasses, Filling
Grape
making
making and preserving, Economy of
making, Cooking fruit in
making, Extracting fruit juice in
making, Kettles for
making, Necessary equipment for
making, preserving, and pickling
making, Principles of
making, Procedure in
making, Proportion of sugar in
making, Sheeting in
making, Utensils for
Method of sealing
mixture, Testing the
Peach
Plum
Quince
Raspberry
recipes
Score card for
Scoring
Solidity of
Strawberry
Sugar content of
Juice in jelly making, Extracting fruit
Juices for jelly, Canning fruit
Julep, Mint
K
Ketchup, Tomato
Kettles for jelly making,
Kumquats
and loquats
L
Left-over cocoa and chocolate
-over coffee
-over tea
Lemonade
Grape
Pineapple
Lemons
Composition and food value of
Levulose, or fruit sugar
Light sirup
Lima and other shelled beans, Canning of
Limes
Liquid and sugar in confection making
SOURCES & PROVENANCE
1 listed
This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.
PUBLIC-DOMAIN BOOK
Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
primary
Full text in the local archive
Bibliographic record from the archive catalogue.