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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ommonly cultivated. Most of the cultivated fruits are superior to the same kind in the wild state, at least in size and appearance, but often there seems to be a loss of flavor. Throug
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than unripe ones, and cooked fruits are often higher in acid than the same fruits when raw. Numerous kinds of acid are found in the different varieties of fruits. For example, lemons,
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Fig. 2 shows. Whichever plan is followed, the cakes are split in the same way and the crushed berries inserted between the halves. This dish may be made more attractive in appearance
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mature late in the fall and may be kept during the winter in much the same way as apples. While quinces are not used so extensively as most other fruits, there are many uses to which t
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sed as foods they have a food value about equal to that of apples the same in size. They are not in such common use as the citrus fruits already discussed, but it is well for every hou
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fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sug
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o delicious as the two properly combined and canned together. In the same way, if the housewife will watch the markets closely and make good use of materials at hand, she may provide
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The oven method is liked by many housewives, but it offers almost the same chance for contamination as does the open-kettle method. OPEN-KETTLE METHOD 27. The OPEN-KETTLE METHOD of
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chine that may be attached to a table. Otherwise the procedure is the same as that just given. OVEN METHOD 51. The OVEN METHOD oven method of canning is thought to be very satisfact
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our at a pressure of 10 pounds. Corn on the cob may be canned in the same way if desired, but as only three small ears can be put into a quart jar, this would seem to be a waste of sp
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s will shrink more than any other kind. The berries are washed in the same way as other berries, but they should not be allowed to stand in water for any length of time, because this w
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f the stove, the device shown in Fig. 23 will prove satisfactory. The same arrangement may be improvised by placing a metal tray over a large flat vessel of water. Place the food to be
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as it may be entirely unsatisfactory at another time, even though the same fruit is used and practically the same procedure is followed. If the best results are to be assured in jelly
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pan to within 1/4 inch of the top. Fill the remaining glasses in the same way, and then set them somewhere out of a draft to cool. If, as the jelly cools, it seems to be a little bit
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ect firm apples, wash, peel, quarter, and core them, and cut them the same size as the quinces. Add the water to the sugar, place the mixture over the fire in a preserving kettle, and
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EAR BUTTER.--An appetizing fruit butter can be made from pears in the same way that peach butter is made. PEAR BUTTER 4 qt. pears, quartered 2 c. hot water 1 lb. sugar 2 tsp. cinnamo
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m, and slice them. Peel the onions, and slice them into slices of the same thickness as the tomatoes, about 1/4 inch being perhaps the most desirable. Mix the tomatoes and onions, spri
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t may be used in the making of candy to provide food value and at the same time give variety and improve the flavor and appearance of the candy. Chief among these materials are coconut
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the time required. Consequently, it would be rather difficult for the same person to get identical conditions twice and much more difficult for two persons to produce the same results.
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, using a quick, sliding motion of the knife and pressing down at the same time. Break into pieces when entirely cold and serve. CARAMELS 87. NATURE OF CARAMELS.--Caramels are inclu
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ne dark. The dark layer contains chocolate while the white one is the same mixture, with the exception of the chocolate. The layers may be arranged with either the white or the dark la
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r Mix the sugar, glucose or corn sirup, and water and proceed in the same way as for fondant. Boil until the thermometer registers 234 or 236 degrees or a ball that is not quite so fi
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oiling kills any disease germs that the water may contain, but at the same time it gives the water a very flat taste because of the loss of air in boiling. However, as is mentioned in
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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, and the ground coffee drops in
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becomes soluble instantly. _Instantaneous_ coffee is prepared in the same way. The way in which to use these beverages depends, of course, on the kind selected, but no difficulty will
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a string attached to the pad are convenient for this purpose. At the same time, they serve as a reminder that when all of any article, such as coffee, sugar, baking powder, etc., has
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n in a retail store not a part of a chain. Therefore, if foods of the same quality are not lower in price in chain stores, it must be because the buying is not well done or a greater p
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Honey Corn sirup and other manufactured sirups Proteins Same as in I III Body regulators Water Mineral matter, or ash Same as in I Cellulose Fruits Veg
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less, but it should be constant. If the weight remains the same or there is a decrease for a number of consecutive days or weeks, it is certain that the diet is incorrect, t
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combinations given may be rotated so that frequent repetition of the same combination will be avoided. This table therefore has the advantage over meals planned for 14 or even 21 days
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.