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The Boston Cooking-School Cook Book - Chapters 38-42
Directions
FRUIT for canning should be fresh, firm, of good quality, and not over- ripe; if over-ripe, some of the spores may survive the boiling, then fermentation will take place in a short time.
For canning fruit, allow one-third its weight in sugar, and two and one- half to three cups water to each pound of sugar. Boil sugar and water ten minutes to make a thin syrup; then cook a small quantity of the fruit at a time in the syrup; by so doing, fruit may be kept in perfect shape. Hard fruits, like pineapple and quince, are cooked in boiling water until nearly soft, then put in syrup to finish cooking. Sterilized jars are then filled with fruit, and enough syrup added to overflow jars. If there is not sufficient syrup, add boiling water, as jars must be filled to overflow. Introduce a spoon between fruit and jar, that air bubbles may rise to the top and break; then quickly put on rubbers and screw on sterilized covers. Let stand until cold, again screw covers, being sure this time that jars are air-tight. While filling jars, place them on a cloth wrung out of hot water.
To Sterilize Jars
Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water. Heat gradually to boiling-point, remove from water, empty, and fill while hot. Put covers in hot water and let stand five minutes. Dip rubber bands in hot water, but do not allow them to stand. New rubbers should be used each season, and care must be taken that rims of covers are not bent, as jars cannot then be hermetically sealed.
Canned Porter Apples
Wipe, quarter, core, and pare Porter apples, then weigh. Make a syrup by boiling for ten minutes one-third their weight in sugar with water, allowing two and one-half cups to each pound of sugar. Cook apples in syrup until soft, doing a few at a time. Fill jars, following Directions for Canning.
Canned Peaches
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins. Remove skins and cook fruit at once, that it may not discolor, following Directions for Canning. Some prefer to pare peaches, sprinkle with sugar, and let stand overnight. In morning drain, add water to fruit syrup, bring to boiling-point, and then cook fruit. Peaches may be cut in halves, or smaller pieces if desired.
Canned Pears
Wipe and pare fruit. Cook whole with stems left on, or remove stems, cut in quarters, and core. Follow Directions for Canning. A small piece of ginger root or a few slicings of lemon rind may be cooked with syrup. Bartlett pears are the best for canning.
Canned Pineapples
Remove skin and eyes from pineapples; then cut in half-inch slices, and slices in cubes, at the same time discarding the core. Follow Directions for Canning. Pineapples may be shredded and cooked in one-half their weight of sugar without water, and then put in jars. When put up in this way they are useful for the making of sherbets and fancy desserts.
Canned Quinces
Wipe, quarter, core, and pare quinces. Follow Directions for Canning. Quinces may be cooked with an equal weight of sweet apples wiped, quartered, cored, and pared; in this case use no extra sugar for apples.
Canned Cherries
Use large white or red cherries. Wash, remove stems, then follow Directions for Canning.
Canned Huckleberries
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burning. Cook until soft, stirring occasionally, and put in jars. No sugar is required, but a sprinkling of salt is an agreeable addition.
Canned Rhubarb
Pare rhubarb and cut in one-inch pieces. Pack in a jar, put under cold water faucet, and let water run twenty minutes, then screw on cover. Rhubarb canned in this way has often been known to keep a year.
Canned Tomatoes
Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Cut in pieces and cook until thoroughly scalded; skim often during cooking. Fill jars, following directions given.
Damson Preserves
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large needle; then weigh. Make a syrup by boiling three-fourths their weight in sugar with water, allowing one cup to each pound of sugar. As soon as syrup reaches boiling- point, skim, and add plums, a few at a time, that fruit may better keep in shape during cooking. Cook until soft. It is well to use two kettles, that work may be more quickly done, and syrup need not cook too long a time. Put into glass or stone jars.
Strawberry Preserves
Pick over, wash, drain, and hull strawberries; then weigh. Fill glass jars with berries. Make a syrup same as for Damson Preserve, cooking the syrup fifteen minutes. Add syrup to overflow jars; let stand fifteen minutes, when fruit will have shrunk, and more fruit must be added to fill jars. Screw on covers, put on a trivet in a kettle of cold water, heat water to boiling-point, and keep just below boiling-point one hour.
Raspberries may be preserved in the same way.
Pear Chips 8 lbs. pears 1/4 lb. Canton ginger 4 lbs. sugar 4 lemons
Wipe pears, remove stems, quarter, and core; then cut in small pieces. Add sugar and ginger, and let stand overnight. In the morning add lemons cut in small pieces, rejecting seeds, and cook slowly three hours. Put into a stone jar.
Raspberry and Currant Preserve 6 lbs. currants 6 lbs. sugar 8 quarts raspberries
Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook one hour, strain through double thickness of cheese-cloth. Return to kettle, add sugar, heat to boiling-point, and cook slowly twenty minutes. Add one quart raspberries when syrup again reaches boiling-point, skim out raspberries, put in jar, and repeat until raspberries are used. Fill jars to overflowing with syrup, and screw on tops.
Brandied Peaches 1 peck peaches Half their weight in sugar 1 quart high-proof alcohol or brandy
Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.
Tutti-Frutti
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each quart of fruit add the same quantity of sugar, and stir the mixture each morning until all the fruit has been added. Raspberries, strawberries, apricots, peaches, cherries, and pineapples are the best to use.
Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working around and around the peppers, using scissors or a sharp vegetable knife. Cover with boiling water, let stand two minutes, drain, and plunge into ice-water. Let stand ten minutes, again drain, and pack solidly into pint glass jars. Boil one quart vinegar and two cups sugar fifteen minutes. Pour over peppers to overflow jars, cover, and keep in a cold place.
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point and cook slowly ten minutes. Drain, cover with ice-water, and let stand two hours; again drain, and dry between towels. Weigh, allow one pound sugar to each pound of fruit, and one cup water to each pound of sugar. Boil sugar and water ten minutes. Add melon rind, and cook until tender. Remove rind to a stone jar, and cover with syrup. Two lemons cut in slices may be cooked ten minutes in the syrup.
Tomato Preserve 1 lb. yellow pear tomatoes 2 ozs. preserved Canton ginger 1 lb. sugar 2 lemons
Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Add sugar, cover, and let stand overnight. In the morning pour off syrup and boil until quite thick; skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed. Cook until tomatoes have a clarified appearance.
BY THE COLD PACK METHOD
The Cold Pack Method is so named because the product is cool when packed into its container. Fruits and vegetables canned by the Cold Pack Method are properly selected and prepared, then sterilized a required length of time in their containers.
There are thirteen distinct steps in the process:
Grade product. (By product is meant the article to be canned.)
Prepare product.
Wash product.
Blanch vegetables and hard fruits by boiling, scalding, or steaming. Do
not blanch berries or soft fruits.
Plunge product in cold water. This is called the "cold dip."
Pack in jars.
To fruits add syrup; to vegetables add hot water and salt.
Adjust rubbers and covers.
Partially tighten covers.
Sterilize or "process" product required length of time.
Remove jar from boiling water.
Tighten cover of jar.
Invert jar to cool.
Explanation of Steps in the Cold Pack Process
Grading. Fruit and vegetables should be fresh, free from decay, and as nearly uniform in shape and state of ripeness as is possible. Wilted fruits or vegetables cannot be guaranteed to keep. Use imperfect fruit for jams. Can vegetables as soon as picked and fruit the same day as picked.
Preparation of Vegetables. Vegetables to be canned are prepared in the same way as when cooked for the table. When the can is opened, the contents will be ready to use.
Washing. Vegetables are in danger of spoiling if dirt or foreign substances of any kind remain on them. They must be thoroughly cleaned by washing or wiping before being blanched.
Blanching. Blanching is the term used to designate the process of short cooking before the product is put into its container. To blanch the fruit or vegetable place a quantity sufficient to fill one jar in a wire basket, plunge into a large kettle of boiling water, and leave the length of time required in the time-table for blanching. Use a square yard of cheese- cloth with opposite corners tied, if wire basket is not at hand. Minutes are counted from the time the water begins to boil after the product is put into it. Be sure that the water reaches all parts of the product.
If the blanching kettle is filled with fruit, the water becomes chilled and takes so long to come again to the boiling point that the fruit becomes soft before it is heated through, while the juices of the vegetables are drawn out in the water. Therefore, plunge only a small amount of fruit and vegetables at a time.
In steaming, the product is heated by steam but is not immersed in water.
In scalding, the product is plunged into the water. The minutes are counted from the time it is immersed without waiting for the water to come to the boiling-point. Scalding loosens the skins of fruit and vegetables that have to be peeled.
Blanching removes any foreign matter that escaped the washing, and any strong flavor that might be undesirable in the cooked product, and makes it possible to sterilize vegetables in one period of cooking. Vegetables not blanched require three periods of cooking on three successive days.
Cold Dip. Immediately upon removing product from boiling water or steam used in blanching, plunge it into cold water, lifting it up and down in the water three times; then drain. Use plenty of water and have it cold. Never allow product to soak in water. The cold dip helps to keep product in shape during sterilization, and makes it easier to remove skins and to handle product while packing in jars.
Packing in Jars. Any jar or can that is clean and can be made air-tight may be used. Large-mouthed, clear glass jars are to be preferred for home use, as they are easy to fill and can be used again and again. First warm the jars by rinsing them in hot water and let stand in hot water until used. Pack product firmly and closely, leaving no open spaces, but being careful that product is not jammed or crushed. Arrange products so that they will look well through the glass. Pack jars and put in sterilizer one at a time.
Adding Syrup or Hot Water. Fill jars to within half an inch of top with boiling liquid, pouring it slowly to avoid breaking. For vegetables, expect tomatoes, use boiling water and allow one teaspoon of salt to each quart jar. For tomatoes use tomato juice and no water. For fruits, make a syrup by boiling two parts water with three parts sugar. This may be boiled only long enough to dissolve the sugar, if fruit needs very little sweetening; or to a very thick syrup for rich preserves. For unsweetened fruits use only water or fruit juice and no sugar.
Cut spinach or other greens diagonally with a knife after they are in the jar, so that water can reach center of greens in jar.
Any air space remaining at top of jar will be sterilized and can make no trouble.
Adjusting Rubber and Cover. When jars are packed, put on the rubbers. These must be new each year, and tested. If a rubber comes back to its original size after being stretched, it is right for use; if it remains enlarged, discard it. It is imperative that rubbers be elastic and tight. Covers and jar tops must be smooth and fit correctly.
Partially Tighten Covers. Put on the covers and partially tighten. Leave the lower lever of jar up and do not quite complete turning screws of screw-top jars. If the cover is put on perfectly tight there will be no room for expansion and breakage is liable to occur.
Sterilizing or Processing. To sterilize, slowly lower the product in its can, top up, in a kettle or boiler of boiling water; then add water to cover the jars two inches over the top. Bring the water to the boiling- point and keep boiling the length of time given on the time-table for sterilizing the product being canned. A rack in the bottom of the kettle is necessary to keep the cans from resting directly on the bottom, or individual wire holders can be used. Keep the water boiling constantly during the sterilizing process.
Removing Jars. A wire holder with handle for each jar is convenient to use. If they are not at hand, lift jars from boiling water with a long- handled skimmer, or spring fork.
Tighten the Cover. Tighten the cover immediately.
Inverting Jars. Place jars upside down on a cloth, allowing space between jars. Keep protected from drafts. A draft in the kitchen causes more breaks than anything else. If a can shows signs of fermentation after two or three days, loosen the covers and sterilize again for a short time.
TIME-TABLES
Time-table for Blanching and Sterilizing Vegetables and Greens
Product Blanch Size of Can Time for Cooking
Beans 5 minutes pint or quart 3 hours
Beets 6 minutes quart 1&1/2 hours
Carrots 5 minutes quart 1&1/2 hours
Corn 5–10 minutes pint or quart 4 hours
Greens 10 minutes quart 2 hours
Parsnips 5 minutes quart 1&1/2 hours
Peas 5 minutes pint 3 hours
Pumpkin 5 minutes quart 2 hours
Squash 5 minutes quart 2 hours
Succotash
as for corn and beans) pint or quart 3 hours
Sweet Peppers
5–10 minutes 2 hours
Swiss Chard
10 minutes quart 2 hours
Turnips 6 minutes quart 1&1/2 hours
Time-table for Scalding and Sterilizing Vegetables
Product Scald Size of Can Time for Cooking Asparagus 5–10 minutes pint or quart 1 hour Tomatoes 1–2 minutes pint or quart 22 minutes Vegetable combinations 2 hours
Time-table for Scalding and Sterilizing Fruits
Product Scald Size of Can Time for Cooking Peaches 1–2 minutes pint or quart 16 minutes Plums 1–2 minutes pint 16 minutes Quinces 2 minutes quart 30 minutes Pineapples 5 minutes pint or quart 30 minutes Crab Apples 1–2 minutes pint 20 minutes Apples, Whole 2 minutes quart 16 minutes Apples, Sliced 2 minutes quart 12 minutes Fruit without Sugar Syrup 30 minutes
Time-table for Sterilizing Berries and Soft Fruits that do not Require Blanching
Product Size of Can Time for Cooking Blackberries pint or quart 16 minutes Blueberries pint 16 minutes Cherries pint 16 minutes Currants pint 16 minutes Dewberries pint or quart 16 minutes Grapes (Juice) pint 16 minutes Gooseberries pint 16 minutes Huckleberries pint 16 minutes Pears pint 20 minutes Raspberries pint or quart 16 minutes Rhubarb quart 15 minutes Strawberries quart 16 minutes
Size of Can. Where time is given for cooking pint jar, add a few minutes for a quart jar. Jars must be covered with water.
Variation in Time. The time will vary somewhat, according to the condition of the fruit.
PICKLING
Pickling is preserving in any salt or acid liquor.
Spiced Currants 7 lbs. currants 3 tablespoons cinnamon 5 lbs. brown sugar 3 tablespoons clove 1 pint vinegar
Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.
Sweet Pickled Peaches 1/2 peck peaches 1 pint vinegar 2 lbs. brown sugar 1 oz. stick cinnamon Cloves
Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup, and cook until soft, using one-half peaches at a time.
Sweet Pickled Pears
Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.
Beet Relish 1 cup chopped cold cooked beets 2 tablespoons lemon juice 3 tablespoons grated horseradish root 2 teaspoons powdered sugar 1 teaspoon salt
Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horseradish if of strong flavor and well drained. This is delicious served with cold meat or fish.
Celery Relish 1&1/2 cups chopped celery 1 teaspoon salt 4 teaspoons powdered sugar 1/2 teaspoon mustard 1/4 cup vinegar
Mix ingredients in order given. Cover and let stand in a cold place one and one-half hours. Drain off the liquid before serving. When preparing celery include some of the small tender leaves.
Tomato and Celery Relish 1 onion finely chopped 1 tablespoon salt 1 large green pepper 2 tablespoons sugar 1 large bunch celery finely chopped 2 allspice berries 2&1/2 cups canned or fresh tomatoes 2/3 cup vinegar
Mix ingredients, heat gradually to the boiling-point, and cook slowly one and one-half hours. Cayenne or mustard may be added if liked more highly seasoned.
Chili Sauce 12 medium-sized ripe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons allspice 3 tablespoons sugar 2 teaspoons grated nutmeg
Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one- half hours.
Ripe Tomato Pickle 3 pints tomatoes, peeled and chopped 4 tablespoons salt 6 tablespoons sugar 1 cup chopped celery 6 tablespoons mustard seed 4 tablespoons chopped red pepper 1/2 teaspoon clove 1/2 teaspoon cinnamon 4 tablespoons chopped onion 1 teaspoon grated nutmeg 2 cups vinegar
Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.
Ripe Cucumber Pickle
Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling- point, then let stand on back of range two hours. Remove from alum water and chill in ice-water. Make a syrup by boiling five minutes two pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.
Unripe Cucumber Pickles (Gherkins)
Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated to the boiling-point and boiled ten minutes:--
1 gallon vinegar 2 sticks cinnamon 4 red peppers 2 tablespoons allspice berries 2 tablespoons cloves
Strain remaining liquor over pickles which have been put in a stone jar.
Chopped Pickles 4 quarts chopped green tomatoes 3 teaspoons allspice 3/4 cup salt 3 teaspoons cloves 2 teaspoons pepper 1/2 cup white mustard seed 3 teaspoons mustard 4 green peppers, sliced 3 teaspoons cinnamon 2 chopped onions 2 quarts vinegar
Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling- point is reached. Store in a stone jar and keep in a cool place.
Spanish Pickles 1 peck green tomatoes, thinly sliced 1/2 oz. peppercorns 1/2 cup brown mustard seed 4 onions, thinly sliced 1 lb. brown sugar 1 cup salt 4 green peppers, finely chopped 1/2 oz. cloves 1/2 oz. allspice berries Cider vinegar
Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.
Chow-Chow 2 quarts small green tomatoes 1/4 lb. mustard seed 12 small cucumbers 2 oz. turmeric 3 red peppers 1/2 oz. allspice 1 cauliflower 1/2 oz. pepper 2 bunches celery 1/2 oz. clove 1 pint small onions Salt 2 quarts string beans 1 gallon vinegar
Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.
Pickled Onions
Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain, and cover with more brine; let stand two days, and again drain. Make more brine and heat to boiling-point; put in onions and boil three minutes. Put in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Cork while hot.
DRYING is one of the simplest and cheapest ways of preserving fruits and vegetables for future use. Food may be dried by the sun or by artificial heat. If dried in the sun, protection from dust must be given, and food must be put under cover in the evening before the dew falls. Spread the prepared fruit or vegetable on frames covered with coarse wire netting or cheese-cloth and put in the sun for successive days until the product is sufficiently dried. Artificial drying is quicker and cleaner than sun drying, especially in moderate and cold climates. In drying food by artificial heat use a patent drier that will dry the largest amount of food with the smallest expenditure of time and heat.
Preparation of Product. Fruits and vegetables to be dried by either the sun or artificial heat should be thoroughly washed and drained, and have all inedible portions removed. Blanching, with but few exceptions, is not essential if the product is either thinly sliced or cut in small pieces before being placed to dry. Corn is an exception to this rule. It should be blanched on the cob five minutes, cold dipped, and cut from the cob before drying.
On the Drier. Place pieces of fruit or vegetables in rows, close together, one layer deep, on the drying rack. If a patent drier is used, regulate the heat with a thermometer according to the time-table for drying. Turn the product while drying when necessary to keep it from adhering to the pan and make sure that every portion is subjected to heat. Quick drying is preferable to slow drying, but the heat must not be sufficient to cook the product. Remove as soon as dried.
Length of Time for Drying. When done, the product should feel dry on the outside but should be slightly soft inside. It will be pliable in the fingers but it will not be possible to squeeze out water. Nothing should be dried until brittle, for if the product is dried until hard and crisp, it will not soften when wanted for use.
Conditioning. After the products are sufficiently dried, put in glass or pasteboard containers. For four successive days remove contents from container, pouring back and forth between two bowls several times, and then return to container. Moist and dry particles are thus brought into contact with each other, and a more even state of dryness is brought about. Conscientious conditioning is essential. If products seem too moist, return them to the racks for another period of drying. Look at the dried products once a week until the danger of mold is passed.
Greens, after being thoroughly washed and drained, should be spread out a leaf at a time. If they are piled up over each other, they will not dry. Turn frequently and remove while pliable, before they are dry enough to crack.
Rules and time-tables for drying serve as guides, but should be varied whenever the condition of fruits or vegetables, or the manner of drying, requires changes.
Product Time for Drying Temperature
Corn 3–4 hours 110 degrees–145 degrees F.
Beans, String,
young 2 hours 110 degrees–145 degrees F.
Beans, String,
more mature 3 hours 110 degrees–145 degrees F.
Lima Beans 3 –3&1/2 hours 110 degrees–145 degrees F.
Peas 1&1/2 –2 hours 110 degrees–145 degrees F.
Beets. Boil whole until 3/4 done, skin, and cut
2&1/2 –3 hours 110 degrees–150 degrees F.
Turnips. Treat same as beets
2&1/2 –3 hours 110 degrees–150 degrees F.
Carrots 2&1/2 –3 hours 110 degrees–150 degrees F.
Parsnips 2&1/2 –3 hours 110 degrees–150 degrees F.
Kohlrabi 2&1/2 –3 hours 110 degrees–150 degrees F.
Celeriac 2&1/2 –3 hours 110 degrees–150 degrees F.
Salsify 2&1/2 –3 hours 110 degrees–150 degrees F.
Onions 2&1/2 –3 hours 110 degrees–140 degrees F.
Leeks 2&1/2 –3 hours 110 degrees–140 degrees F.
Cabbage 3 hours 110 degrees–145 degrees F.
Spinach Dry thoroughly
Parsley Dry thoroughly
Beet Tops Dry thoroughly
Swiss Chard Dry thoroughly
Celery Dry thoroughly
Rhubarb Dry thoroughly
Cauliflower 2–3 hours 110 degrees–145 degrees F.
Brussels Sprouts
blanch 6 minutes in boiling water with a pinch of soda
2–3 hours 110 degrees–145 degrees F.
Pumpkins 3–4 hours 110 degrees–140 degrees F.
Squash 3–4 hours 110 degrees–140 degrees F.
Apples 4–6 hours 110 degrees–150 degrees F.
Pears 4–6 hours 110 degrees–150 degrees F.
Quinces 4–6 hours 110 degrees–150 degrees F.
Peaches 4–6 hours 110 degrees–150 degrees F.
Plums. Let stand 20 minutes in boiling water
4–6 hours 110 degrees–150 degrees F.
Apricots. Let stand 20 minutes in boiling water
4–6 hours 110 degrees–150 degrees F.
Cherries 2–4 hours 110 degrees–150 degrees F.
Okra. Let stand 3 minutes in boiling water with a pinch of soda
2–3 hours 110 degrees–140 degrees F.
Peppers Dry thoroughly 110 degrees–140 degrees F.
To Scald Milk. Put in top of double boiler, having water boiling in under part. Cover, and let stand on top of range until milk around edge of double boiler has a beadlike appearance.
For Buttered Cracker Crumbs, allow from one-fourth to one-third cup melted butter to each cup of crumbs. Stir lightly with a fork in mixing, that crumbs may be evenly coated and light rather than compact.
To Cream Butter. Put in a bowl and work with a wooden spoon until soft and of creamy consistency. Should buttermilk exude from butter it should be poured off.
To Extract Juice from Onion. Cut a slice from root end of onion, draw back the skin, and press onion on a coarse grater, working with a rotary motion.
To Chop Parsley. Remove leaves from parsley. If parsley is wet, first dry in a towel. Gather parsley between thumb and fingers and press compactly. With a sharp vegetable knife cut through and through. Again gather in fingers and recut, so continuing until parsley is finely cut.
To Caramelize Sugar. Put in a smooth granite saucepan or omelet pan, place over hot part of range, and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon.
To Make Caramel. Continue the caramelization of sugar until syrup is quite brown and a whitish smoke arises from it. Add an equal quantity of boiling water, and simmer until of the consistency of a thick syrup. Of use in coloring soups, sauces, etc.
Acidulated Water is water to which vinegar or lemon juice is added. One tablespoon of the acid is allowed to one quart water.
To Blanch Almonds. Cover Jordan almonds with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins. Dry between towels.
To Shred Almonds. Cut blanched almonds in thin strips lengthwise of the nut.
Macaroon Dust. Dry macaroons pounded and sifted.
To Shell Chestnuts. Cut a half-inch gash on flat sides and put in an omelet pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over range until butter is melted. Put in oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By this method shelling and blanching is accomplished at the same time, as skins adhere to shells.
Flavoring Extracts and Wine should be added if possible to a mixture when cold. If added while mixture is hot, much of the goodness passes off with the steam.
Meat Glaze. Four quarts stock reduced to one cup.
Mixed Mustard. Mix two tablespoons mustard and one teaspoon sugar, add hot water gradually until of the consistency of a thick paste. Vinegar may be used in place of water.
To Prevent Salt from Lumping. Mix with corn-starch, allowing one teaspoon corn-starch to six teaspoons salt.
To Wash Carafes. Half fill with hot soapsuds, to which is added one teaspoon washing soda. Put in newspaper torn in small pieces. Let stand one-half hour, occasionally shaking. Empty, rinse with hot water, drain, wipe outside, and let stand to dry inside.
After Broiling or Frying, if any fat has spattered on range, wipe surface at once with newspaper.
To Remove Fruit Stains. Pour boiling water over stained surface, having it fall from a distance of three feet. This is a much better way than dipping stain in and out of hot water; or wring articles out of cold water and hang out of doors on a frosty night.
To Remove Stains of Claret Wine. As soon as claret is spilt, cover spot with salt. Let stand a few minutes, then rinse in cold water.
To Clean Graniteware where mixtures have been cooked or burned on. Half fill with cold water, add washing soda, heat water gradually to boiling- point, then empty, when dish may be easily washed. Pearline or any soap- powder may be used in place of washing soda.
To Wash Mirrors and Windows. Rub over with chamois skin wrung out of warm water, then wipe with a piece of dry chamois skin. This method saves much strength.
To Remove White Spots from Furniture. Dip a cloth in hot water nearly to boiling-point. Place over spot, remove quickly, and rub over spot with a dry cloth. Repeat if spot is not removed. Alcohol or camphor quickly applied may be used.
Tumblers which have contained milk should be first rinsed in cold water before washing in hot water.
To keep a Sink Drain free from grease, pour down once a week at night one-half can Babbitt's potash dissolved in one quart water.
Should Sink Drain chance to get choked, pour into sink one-fourth pound copperas dissolved in two quarts boiling water. If this is not efficacious, repeat before sending for a plumber.
Never put Knives with ivory handles in water. Hot water causes them to crack and discolor.
To prevent Glassware from being easily broken, put in a kettle of cold water, heat gradually until water has reached boiling-point. Set aside; when water is cold take out glass. This is a most desirable way to toughen lamp chimneys.
To Remove Grease Spots. Cold water and Ivory Soap will remove grease spots from cotton and woollen fabrics. Castilian Cream is useful for black woollen goods, but leaves a light ring on delicately colored goods. Ether is always sure and safe to use.
To Remove Iron Rust. Saturate spot with lemon juice, then cover with salt. Let stand in the sun for several hours; or a solution of hydrochloric acid may be used.
Iron Rust may be removed from delicate fabrics by covering spot thickly with cream of tartar, then twisting cloth to keep cream of tartar over spot; put in a saucepan of cold water, and heat water gradually to boiling- point.
To Remove Grass Stains from cotton goods, wash in alcohol.
To Remove Ink Stains. Wash in a solution of hydrochloric acid, and rinse in ammonia water. Wet the spot with warm water, put on Sapolio, rub gently between the hands, and generally the spot will disappear.
Cut Glass should be washed and rinsed in water that is not very hot and of same temperature.
In Sweeping Carpets, keep broom close to floor and work with the grain of the carpet. Occasionally turn broom that it may wear evenly.
Tie Strands of a New Broom closely together, put into a pail of boiling water, and soak two hours. Dry thoroughly before using.
Never wash the inside of Tea or Coffee Pots with soapsuds. If granite or agate ware is used, and becomes badly discolored, nearly fill pot with cold water, add one tablespoon borax, and heat gradually until water reaches the boiling-point. Rinse with hot water, wipe, and keep on back of range until perfectly dry.
Never put cogs of a Dover Egg-beater in water.
Never wash Bread Boards in a sink. Scrub with grain of wood, using a small brush.
Before using a new Iron Kettle, grease inside and outside, and let stand forty-eight hours; then wash in hot water in which a large lump of cooking soda has been dissolved.
To clean a Copper Boiler, use Putz Pomade Cream. Apply with a woollen cloth when boiler is warm, not hot; then rub off with second woollen cloth and polish with flannel or chamois. If badly tarnished, use oxalic acid. Faucets and brasses are treated in the same way.
A bottle containing Oxalic Acid should be marked poison, and kept on a high shelf.
To keep an Ice Chest in good condition, wash thoroughly once a week with cold or lukewarm water in which washing soda has been dissolved. If by chance anything is spilt in an ice chest, it should be wiped off at once.
Milk and butter very quickly absorb odors, and if in ice chest with other foods, should be kept closely covered.
Hard Wood Floors and Furniture may be polished by using a small quantity of kerosene oil applied with a woollen cloth, then rubbing with a clean woollen cloth. A very good furniture polish is made by using equal parts linseed oil and turpentine.
Polish for Hard Wood Floors. Use one part beeswax to two parts turpentine. Put in saucepan on range, and when wax is dissolved a paste will be formed.
To clean Piano Keys, rub over with alcohol.
To remove old Tea and Coffee Stains, wet spot with cold water, cover with glycerine, and let stand two or three hours. Then wash with cold water and hard soap. Repeat if necessary.
Before Sweeping Old Carpets, sprinkle with pieces of newspaper wrung out of water. After sweeping, wipe over with a cloth wrung out of a weak solution of ammonia water, which seems to brighten colors.
Platt's Chloride is one of the best Disinfectants. Chloride of lime is a valuable disinfectant, and much cheaper than Platt's Chloride.
Listerine is an excellent disinfectant to use for the mouth and throat.
To Make a Pastry Bag. Fold a twelve-inch square of rubber cloth from two opposite corners. Sew edges together, forming a triangular bag. Cut off point to make opening large enough to insert a tin pastry tube. A set comprising bag and twelve adjustable tubes may be bought for two and one- half dollars.
Smoked Ceilings may be cleaned by washing with cloths wrung out of water in which a small piece of washing soda has been dissolved.
For a Burn apply equal parts of white of egg and olive oil mixed together, then cover with a piece of old linen; if applied at once no blister will form. Or apply at once cooking soda, then cover with cloth and keep the same wet with cold water. This takes out the pain and prevents blistering.
Curtain and Portière Poles allow the hangings to slip easily if rubbed with hard soap. This is much better than greasing.
Creaking Doors and Drawers should be treated in the same way.
To Remove Dust from Rattan Furniture use a painter's small brush.
Breakfast Menus
Oranges
Cereal with Sugar and Cream
Spider Corn Cake
Breakfast Bacon
Coffee
Halves of Grape Fruit
Cereal with Sugar and Cream Eggs à la Buckingham
Coffee
Cereal with Sugar and Cream
Apple Sauce
Griddle Cakes, Maple Syrup
Coffee
Cereal with Sugar and Cream
Brown Bread Toast
Doughnuts
Boiled Eggs
Coffee
Cereal With Dates
Fried Sausages
Creamed Potatoes
Queen Muffins
Coffee
Cereal with Sugar and Cream
Strawberry Shortcakes
Coffee
Cereal with Sugar and Cream
Blueberry Muffins
Boiled Eggs
Coffee
Cereal with Sugar and Cream
Rye Muffins
Broiled Liver
Lyonnaise Potatoes
Coffee
Fried Hominy, Maple Syrup
Raised Biscuits
Sliced Peaches
Coffee
Halves of Canteloupes
Dried Beef in Cream
Pop-overs
Coffee
Raspberries Cereal with Sugar and Cream
German Toast
Coffee
Iced Currants
Foamy Omelet
Sauted Potatoes
Twin Mountain Muffins
Coffee
Watermelon Slices
Scrambled Eggs
Baking Powder Biscuits
Coffee
Blackberries
Cereal with Sugar and Cream
Breakfast Bacon
Hashed Browned Potatoes
Buttered Toast
Coffee
Grapes Cereal with Sugar and Cream
Scrambled Eggs with Tomatoes
Cornmeal Muffins
Coffee
Cereal with Sugar and Cream
Stewed Prunes
Brioche Cakes
Coffee
Baked Apples Cereal with Sugar and Cream
Chickens' Livers
Pop-overs Coffee
Sliced Bananas Cereal with Sugar and Cream
French Omelet
Raised Hominy Muffins
Coffee
Oranges
Salt Codfish Hash
Golden Corn
Cake Coffee
Cereal with Sugar and Cream
Minced Lamb on Toast
Crullers Coffee
Baked Bananas
Cereal with Sugar and Cream
Boiled Eggs
Brown Bread
Cream Toast
Coffee
Halves of Grape Fruit
Breakfast Bacon
Creamed Potatoes
Graham Gems
Coffee
Oranges Cereal with Sugar and Cream
Dried Beef with Cream
Rye Muffins
Coffee
Cereal with Sugar and Cream
Stewed Prunes
Dropped Eggs on Toast
Coffee
Cereal with Sugar and Cream
Waffles
Apple Sauce
Coffee
Luncheon Menus
Grilled Sardines
Baked Apples with Cream
Rolls
Sponge Cake
Cocoa
Creamed Chicken
Celery
Rolls
Grapes and Apples
Tea
Lamb Croquettes
Dressed Lettuce
Baking Powder Biscuit
Gingerbread
Cheese
Tea
Split Pea Soup
Crisp Crackers
Egg Salad
Entire Wheat Bread
Oranges
Cocoa
Cold Sliced Meat
Cheese Fondue
Bread and Butter
Sliced Peaches
Cookies
Old Grist Mill Coffee
Broiled Ham
Scalloped Potatoes
Brown Bread and Butter
Sliced Oranges
Wafers
Scalloped Oysters
Rolls
Dressed Celery
Polish Tartlets
Tea
Salmi of Lamb
Olives
Bread and Butter
Cake
Chocolate
Oyster Stew
Oyster Crackers or Dry Toast
Pickles
Cream Whips
Lady Fingers
Scalloped Turkey
Brown Bread Sandwiches
Lettuce Salad
Cheese Straws
Tea
Turban of Fish
Saratoga Potatoes
Warmed over Muffins
Nuts
Crackers
Cheese
Tea
Cream of Tomato Soup
Croùtons
Omelet with Vegetables
Bread and Butter
Bananas
Tea
Salad à la Russe
Graham Bread and Butter
Peach Sauce
Scotch Wafers
Tea
Cold Sliced Tongue
Macaroni and Cheese
Lettuce Salad
Crackers
Wafers
Coffee
Salmon Croquettes
Rolls
Dressed Lettuce
Strawberries and Cream
Tea
Beef Stew with Dumplings
Sliced Oranges
Cake
Tea
Lobster
Salad
Rolls
Raspberries and Cream Wafers
Russian Tea
Cold Sliced Corned Beef
Corn à la Southern
Entire Wheat Bread and Butter
Grapes and Pears
Dinner Menus
Cream of Celery Soup
Roast Beef
Franconia Potatoes
Yorkshire Pudding
Macaroni with Cheese
Tomato and Lettuce Salad
Chocolate Cream
Cafê Noir
Tomato Soup
Baked Fish
Hollandaise Sauce
Shadow Potatoes
Cole Slaw
Fig Pudding
Crackers
Cheese
Cafê Noir
Potato Soup
Boiled Fowl
Egg Sauce
Boiled Rice
Mashed Turnips
Celery
Vegetable Salad
Bread and Butter
Pudding
Macaroni Soup
Fricassee of Lamb
Riced Potatoes
Stewed Tomatoes
String Bean and Radish Salad
Fruit and Nuts
Duchess Soup
Fried Fillets of Halibut
Shredded Potatoes
Hot Slaw
Beefsteak Pie
Irish Moss Blanc-Mange with Vanilla Wafers
Kornlet Soup
Maryland Chicken
Baked Sweet Potatoes
Creamed Cauliflower
Cranberry Sauce
Dressed Lettuce
Polish Tartlets
Cafe Noir
Vegetable Soup
Veal Cutlets
Horseradish
Mashed Potatoes
Cream of Lima Beans
Dressed Celery
Cerealine Pudding
St. Germain Soup
Beefsteak with Oyster Blanket
Stuffed Potatoes
Spinach
Pineapple Pudding
Cream Sponge Cake
Cafe Noir
White Soup
Boiled Salmon
Egg Sauce
Boiled Potatoes
Green Peas
Cucumbers
Strawberries and cream Cake
Tomato Soup without Stock
Braised Beef
Horseradish Sauce
Scalloped Potatoes
Squash
Baked Indian Pudding
Cafe Noir
Bisque Soup
Broiled Shad
Chartreuse Potatoes
Asparagus on Toast
Cucumber and Lettuce Salad
Prune Whip
Custard Sauce
Cream of Pea Soup
Boiled Mutton
Caper Sauce
Mashed Potatoes
Turkish Pilaf
Graham Pudding
Fruit and Nuts
Turkish Soup
Lamb Chops
French Fried Potatoes
Apple Fritters
Beet Greens
Caramel Custard
Cafe Noir
Irish Stew with Dumplings
Fish Croquettes
Dinner Rolls
Radishes
Custard Souffle
Creamy Sauce
Crackers
Cheese
Black Bean Soup
Halibut à la Creole
Potatoes en Surprise
Brussels Sprouts
Swiss Pudding
Cafe Noir
Cream of Clam Soup
Fried Chicken
Boiled Potatoes
Sliced Tomatoes
Shell Beans
Peach Short Cake
Crackers and Cheese
Cream of Lima Bean Soup
Roast Duck
Mashed Sweet Potatoes
Cauliflower au Gratin
Rice Croquettes with Currant Jelly
Grapes Pears
Crackers
Cheese
Cafe Noir
Chicken Soup
Broiled Sword Fish
Cucumber Sauce
Baked New Potatoes
Sugared Beets
Strawberry Cottage Pudding
Iced Coffee
Menu for New England Thanksgiving Dinner
Oyster Soup
Crisp Crackers
Celery
Salted Almonds
Roast Stuffed Turkey
Giblet Gravy
Cranberry Jelly
Mashed Potatoes
Onions in Cream
Turnips
Chicken Pie
Thanksgiving Pudding
Sterling Sauce
Mince, Apple, and Squash Pie
Vanilla Ice Cream
Fancy Cakes
Fruit Nuts and Raisins
Bonbons
Crackers
Cheese
Cafe Noir
Menu for Christmas Dinner
Oyster Cocktail
Consomme
Bread Sticks
Olives
Celery
Salted Pecans
Roast Goose
Potato Stuffing
Apple Sauce
Duchess Potatoes
Cream of Lima Beans
Chicken Croquettes with Green Peas
Dressed Lettuce with Cheese Straws
English Plum Pudding Brandy Sauce
Frozen Pudding
Assorted Cake Bonbons
Crackers
Cheese
Cafe Noir
A STUDY of food values is essential for the making of properly balanced menus. A minimum of time devoted to this subject will give one a working knowledge which will prove of inestimable value.
The energy value of foods and the energy requirements of the body are
estimated in calories. Requirements of:
Children
Age
1–2 years 900–1200 calories per day
2–5 years 1200–1500 calories per day
6–9 years 1400–2000 calories per day
10–13 years 1800–2200 calories per day
14–20 years 2300–5000 calories per day
Adults
Age
20–60 years
When sleeping .4 calorie per pound of body weight per hour.
At slight exercise .6 calorie per pound of body weight per hour.
Examples: At meals, sewing, reading, writing, etc.
At light exercise 1 calorie per pound of body weight per hour.
Examples: Standing and walking.
At active muscular exercise 2 calories per pound of body weight per hour.
Examples: General housework, carpentering, tennis, etc.
At severe muscular exercise 3 calories per pound of body weight per hour.
Examples: Digging, horseshoeing, football, etc.
60–70 years 10% reduction
70–80 years 20% reduction
80–90 years 30% reduction
How to Determine the Number of Calories Required Daily by an Individual
Using the Above Table
Woman. Age 35. Weight 125
Sleeping 8 hours
Slight exercise: At meals, sewing, reading, etc. 8 hours
At light exercise: Standing and walking 6 hours
At active muscular exercise: General housework 2 hours
8 * .4 calorie = 3.2 calories
8 * .6 calorie = 4.8 calories
6 * 1 calorie = 6 calories
2 * 2 calories = 4 calories
= 18 calories required per pound of body weight
125 * 18 calories = 2250 calories for day's requirement.
Other calculations show that the needs of a person estimated in calories
vary from twenty-two to thirty-five hundred for one day. Of this amount
from ten to fifteen per cent (220 to 425 calories) should come from
protein foods and .015 iron gram should be furnished.
It is not necessary to consider the amount of calcium (of which .7 gram is the daily requirement) if one pint of milk is supplied for each person. An adequate milk supply will furnish also one-third the amount of phosphorus required, making this calculation practically unnecessary.
Foods rich in fats have the highest caloric value, while foods rich in protein, sugar, and starch have greater caloric value than those containing much water.
The following table will enable one to calculate quickly the number of calories, protein calories, and grams of iron supplied by the more common foods. The figures for the most part are given in hundreds and even numbers to facilitate this calculation. They therefore vary slightly from those found in Bulletin 28, Department of Agriculture, but seem, nevertheless, especially well adapted for everyday use, for investigation shows that even the best authorities differ.
"The Laboratory Manual of Dietetics" by Professor Mary Swartz Rose and "Science and Nutrition" by Graham Lusk are valuable books to consult for the further consideration of this important subject.
TABLE OF FOOD VALUES OF THE MORE COMMON FOODS:
Material & Measure Weight Total Calories Protein Calories Iron Grams
Almonds 1 cup shelled 4 oz. 700 95 .0021
Apples 2 qts. 3 lbs. 600 16 .0030
Apricots, Dried
3&2/3 cups(56 halves) 1 lb. 1200 84
Asparagus 1 can 1 lb. net 80 27 .0038
Fresh 20 large stalks 1 lb. 100 32 .0043
Bacon, Smoked 1 lb. 2600 172 .0052
Bananas 3 large 1 lb. 300 14 .0018
Barley, Pearl 2 cups 1 lb. 1600 154 .0057
Beans, String 1 can 1 lb.4 oz. 110 24 .0040
1 qt.12 oz. 130 28 .0059
Dried 2 cups 1 lb. 1500 408 .0300
Dried Lima 2 cups 1 lb. 1500 328 .0292
Beef, Corned 1 lb. 1200 259 .0093
Dried, Salted or Smoked 1 lb. 800 544 .0200
Liver 1 lb. 600 350 .0118
Porterhouse Steak 1 lb. 1000 346 .0120
Roast 1 lb. 1550 428 .0155
Round, Lean 1 lb. 650 353 .0130
Rump, Lean 1 lb. 800 346 .0120
Beets 1 pt. 1 lb. 200 23 .0026
Bread, Bakers' 1 loaf 1 lb. 1100 168 .0033
Graham 1 loaf 1 lb. 1100 160 .0143
Bread Crumbs 1 cup 2&3/4 oz. 200 128 .0006
Butter 1 tbsp 1/2 oz. 100
2 cups 1 lb. 3400 18
Cabbage 1/4 head 1 lb. 120 25 .0042
Carrot 3 large 1 lb. 150 16 .0024
Cauliflower
1 very small head 11 oz. 100 23
Celery 1 bunch 1 lb. 60 16 .0016
Cheese, American 1 lb. 2000 522
Neufchatel 1 cheese 2&1/2 oz. 225 52
Cherries, Candied
10 medium 1 oz. 100
Chicken, Broilers 1 lb. 300 232
Chocolate
Unsweetened 1 cake 8 oz. 1400 118
Citron 1 lb. 1400 9
Clams, Round 1 pt. 1 lb. 200 117
Cocoa 1 box 1/2 lb. 1100 195
Cocoanut, Shredded
1 cup 2&4/5 oz. 500 20
Corn, Canned 1 can 1 lb.4 oz. 550 63 .0031
Corn Meal 3 cups 1 lb. 1600 166 .0048
Cornstarch 1 cup 4&1/2 oz. 450 0
Crackers, Unsweetened 1 lb. 1800 176 .0063
Cranberries 1 qt. 1 lb. 200 7 .0026
Cream, Heavy 1/2 pt. 8 oz. 800 19 .0008
Thin 1/2 pt. 8 oz. 440 23 .0004
Cucumbers 2 medium 1 lb. 68 12
Currants, Dried
2&3/8 cup 1 lb. 1400 43
Dates, Unstoned
1 package 10 oz. 850 21 .008
Egg 1 2 oz. 75 25 .0014
Flour 1 cup 4 oz. 400 50 .0016
Entire Wheat 1 cup 4 oz. 400 62 .0053
Graham 1 cup 5 oz. 500 75 .0066
Fish
Haddock 1 lb. 160 152 .0016
Halibut Steak 1 lb. 550 337 .0011
Lobsters 1 lb. 140 107
Oysters, Solid 1 cup 200 100
Salmon, Canned 1 lb. 660 353 .0026
Fowl 1 lb. 750 248 .0097
Grapes 1&3/4 cup 1 lb. 328 23 .0042
Ham, Smoked, Medium Fat 1 lb. 1600 248 .0096
Hominy, Raw 1 cup 6 oz. 600 56
Lamb, Leg, Medium Fat 1 lb. 800 288 .0104
Loin 1 lb. 1200 290 .0120
Shoulder 1 lb. 1200 261 .0096
Chops, Broiled 1 lb. 1400 332 .0126
Leg, Hind Quarter,
Medium Fat 1 lb. 850 288 .0110
Lemons 2 large 11&1/2 oz. 100 9 .0013
Lard 1 cup 8 oz. 2000 0
Lentils, Dried
2&1/3 cups 1 lb. 1581 466 .0096
Lettuce 1 head 9 oz. 50 12 .0025
Macaroni, Uncooked
1 cup 4 oz. 400 60
Milk, Skim 1 cup 8&1/2 oz. 80 32 .0050
Whole 1 cup 8&1/2 oz. 170 34 .0005
Molasses, Cane 1 cup 12 oz. 900 33
Mushrooms 44 1 lb. 200 63
Oats, Rolled 1 cup 2&3/4 oz. 300 48 .0027
Oil, Salad or Cooking
1 tbsp. 2/5 oz. 100 0
Onions 4&1/2 large 1 lb. 200 25 .0022
Orange Juice 1 cup 8 oz. 100 0
Oranges 1 large 9.5 oz. 100 6 .0006
Peanuts 1 cup shelled 5&1/3 oz. 800 156 .0028
Peas, Canned 1 can 1 lb.4 oz. 300 78 .0045
Dried 1 cup 8 oz. 800 222 .0120
Pecans, Shelled 1 cup 5&1/3 oz. 1100 58
Pineapples 1 can 1 lb.4 oz. 800 8 .0088
Pork, Loin Chops,
Medium Fat 1 lb. 1200 243 .0084
Salt Fat 1 lb. 3500 34 .0014
Potatoes 4 medium 1 lb. 300 32 .0045
Prunes 46 (2&2/3 cups) 1 lb. 1200 32 .0108
Rice 1 cup 8 oz. 800 74 .0024
Raisins 1 cup 5&1/3 oz. 500 15 .0050
Rye Meal 1 cup 4&1/8 oz. 400 31
Sausage, Pork 1 lb. 2000 235 .0080
Spinach 1 pk. 3 lbs. 300 105 .0399
Sugar, Confectionery
1 cup 4&1/2 oz. 500 0
Brown 1 cup 5&1/2 oz. 600 0
Granulated 1 cup 8 oz. 900 0
Tapioca (Pearl) 1 cup 6 oz. 600 21
Tomatoes, Fresh
4 medium 1 lb. 100 16 .0017
Canned 1 qt. can 2 lbs.1 oz.200 43
Tripe 1 lb. 260 212
Turkey 1 lb. 1000 292 .0110
Turnip 2 1 lb. 150 16 .0019
Veal, Breast,
Medium Fat 1 lb. 700 280 .0098
Leg, Medium Fat 1 lb. 600 280 .0114
Liver, Medium Fat 1 lb. 550 344 .0126
Loin, Medium Fat 1 lb. 670 290 .0162
Walnuts 1 cup 4 oz. 800 83 .0023
1. As Purchased
Cards may be used keep records of the food values of recipes or meals, ruled and made out as follows:
Recipe or Meal
Material Measure Weight Total Calories Protein Calories Iron Grams
HOW TO ESTIMATE THE FOOD VALUE OF A RECIPE
First enter the list of ingredients with the amount of each required.
Consult Table of Food Values for the protein, iron grams, and total
calories, and enter in their respective columns.
Recipe or Meal: Baking Powder Biscuit
Material Measure Weight Total Calories Protein Calories Iron Grams Flour 2 cups 800 100 .0030 Lard 1 tbsp. 125 Butter 1 tbsp. 100 Milk 1/2 cup 85 17 .00025 Totals 1110 117 .00325
HOW TO ESTIMATE THE FOOD VALUE OF A MEAL
First enter the list of food to be served with the amount of each
required. Consult Table of Food Values for the protein, iron grams, and
total calories and enter in their respective columns.
Recipe or Meal: Breakfast for Four
Material Measure Weight Total Calories Protein Calories Iron Grams
Oranges 4 (large) 38 oz. 400 28 .0024
Hominy 3/4 cup 4&1/2 oz. 450 42
Baking Powder Biscuits see recipe card
1110 125 .00325
Sugar 1/4 cup 2 oz. 225
Whole Milk 2 cups 349 68 .0010
Butter 2 tbsps. 1 oz. 200
Totals 2725 263 .00665
HOW TO ESTIMATE THE FOOD VALUE OF A DAYS RATIONS
Calculate lunch and dinner same as breakfast, entering on cards as follows:
Recipe or Meal: Lunch or Supper
Material Measure Weight Total Calories Protein Calories Iron Grams Macaroni 1/4 lb 400 60 Cheese 2 oz. 150 65 Thin White Sauce 2 cups p. 266 815 77 .0013 Golden Corn Cake Recipe p. 75 1470 162 .0057 Butter 2 oz. 400 Lettuce 1/2 head 25 6 .00125 Oil 2 tbsps. 200 Bananas 3 1 lb. 300 14 .0018 Cream 1/4 pt. 220 11 .0002 Totals 3980 395 .00965
Recipe or Meal: Dinner
Beef Rump, Lean 1 lb. 800 346 .0120 Potatoes 4 1 lb. 300 32 .0045 Spinach 1/2 pk. 150 52 .0199 Norwegian Prune Pudding p. 416 1650 16 .0054 Cream 1/4 pt. 220 11 .0002 Bread 1/2 loaf 1/2 lb. 550 84 .00165 Butter 1 oz. 200 Totals 3870 541 .04365
Enter meals as follows:
Recipe or Menu: Day's Ration for Four
Material Measure Weight Total Calories Protein Calories Iron Grams Breakfast 2725 263 .00665 Lunch or Supper 3980 395 .00965 Dinner 3870 541 .04365 Totals 10,575 1199 .05995 Required 10,000-12,000 1,000-5,000 .06
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