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1、 WOMANS INSTITUTE LIBRARY OF COOKERY VOLUME FIVE FRUIT AND FRUIT DESSERTS CANNING AND DRYING JELLY MAKING, PRESERVING, AND PICKLING CONFECTIONS BEVERAGES THE PLANNING OF MEALS WOMANS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc. PREFACE This volume, the fifth of the Womans Institute Library of Cooke
2、ry, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet, and every phase of the planning of meals. With fruits becoming less seasonal and more a dail
3、y food, an understanding of them is of great value to the housewife. In Fruit and Fruit Desserts, she first learns their place in the diet, their nature, composition, and food value. Then she proceeds with the preparation and serving of every variety of fruit. Included in this section also are fruit
4、 cocktails, those refreshing appetizers often used to introduce a special meal. To understand how to preserve perishable foods in the seasons of plenty for the times when they are not obtainable is a valuable part of a housewifes knowledge. Canning and Drying deals with two ways of preserving foodst
5、uffs, treating carefully the equipment needed and all the methods thatcan be employed and showing by means of excellent illustrations, one of them in natural colors, every part of the procedure followed. The fruits and vegetables that permit of canning, as well as certain meats and fish, are taken u
6、p in a systematic manner. Jelly Making, Preserving, and Pickling continues a discussion of the home preservation of foods, showing how they can be kept for long periods of time not by sterilization, but with the aid of preservatives. Each one of these methods is treated as to its principles, equipme
7、nt, and the procedure to be followed. After trying the numerous recipes given, the housewife will be able to show with pride the results of her efforts, for nothing adds more to the attractiveness and palatability of a meal than a choice jelly, conserve, marmalade, or jam. Confections deals with tha
8、t very delightful and fascinating part of cookery-confection making. Not only are home-made confections cheaper than commercially made ones, but they usually contain more wholesome materials, so it is to the housewifes advantage to familiarize herself with the making of this food. Recipes are given
9、for all varieties of confections, including taffies, caramels, cream candies, and the confections related to them. Fondant making is treated in detail with illustrations showing every step and directions for making many unusual kinds. Though beverages often receive only slight consideration, they ar
10、e so necessary that the body cannot exist very long without them. In Beverages is discussed the relation of beverages to meals, the classes of beverages, and the preparation of those required by the human system, as well as the proper way to serve them. In addition to coffee, tea, cocoa, chocolate,
11、and cereal beverages, fruit, soft, and nourishing drinks receive their share of attention. To be a successful home maker, it is not enough for a housewife to know how to prepare food; she must also understand how to buy it, how to look after the household accounts, what constitutes correct diet for
12、each member of her family, how to plan menus for her regular meals and for special occasions, and the essentials of good table service. All these things, and many more, she learns in The Planning of Meals, which completes this volume. CONTENTS FRUIT AND FRUIT DESSERTS Fruit in the Diet Composition o
13、f Fruits Food Value of Fruits Preparing and Serving Fruits Blackberries Blueberries Cranberries Raspberries Strawberries Miscellaneous Berries Apples Apricots Cherries Grapes Peaches Pears Plums Quinces Rhubarb Grapefruit Lemons Oranges Miscellaneous Citrus Fruits Bananas Pineapples Miscellaneous Tr
14、opical Fruits Melons Fruit Cocktails Dates Figs Prunes Raisins Dried Apples, Apricots, and Peaches CANNING AND DRYING Necessity for Preserving Foods Principles of Canning General Equipment for Canning Open-Kettle Method Cold-Pack Method Procedure in the One-Period Cold-Pack Method Procedure in the F
15、ractional-Sterilization Method Steam-Pressure Methods Canning with Tin Cans Oven Method Preparation for Canning Directions for Canning Vegetables Directions for Canning Fruits Sirups for Canning Fruits Canning Meat and Fish Storing and Serving Canned Foods Scoring Canned Foods Principles of Drying D
16、rying Methods Directions for Drying Vegetables and Fruits Storing and Cooking Dried Foods JELLY MAKING, PRESERVING, AND PICKLING Value of Jellies, Preserves, and Pickles Principles of Jelly Making Equipment for Jelly Making Procedure in Jelly Making Scoring Jelly Recipes for Jelly Principles of Preserving Preserves Conserves Marmalades Jams Butters Principles of Pickling Recipes for Pickles Recipes for Relishes CONFECTIONS Na
