Professor H.I. Blits' Methods of Canning Fruits and Vegetables by Hot Air and Steam and Berries by the Compounding of Syrups |
Common terms and phrases
allspice apples asparagus bake beat beaten beef berries boiling water bowl bread crumbs broil brown cake cayenne pepper celery chicken chopped clean cloves colander cold water cook cover cream cream of tartar cupful of sugar currants custard dinner drain eggs fire five minutes flavor forcemeat four fresh fruit garnish glass grated gravy half a cupful half a pinch heat hot dish hour jars jelly juice kettle layer lemon meat milk nice nutmeg one-half cup onion ounces oven oysters parsley peel pinch of salt pint potatoes pound of sugar powdered sugar quart remove roast roll salad salt and pepper sauce saucepan season with salt serve skin slices soup spoonful sprinkle steam stew stir stove strain sweet syrup tablespoonful of butter taste teaspoonful tender thick thin three eggs three tablespoonfuls tomatoes veal vegetables vinegar wash white broth wine yolks