Daily State sentinel. [volume] (Indianapolis, Ind.) 1861-1865, 1865-06-30

Professor Blot, the teacher of the art of cook
cry, has been giving his classes lessons ia the
art preserving fresh fruits and vegetables
Tue following account 10 taken from the ~ !
Sun:
The philosophy of canning vegetables is best
explained BY impressing upon the ladies the
importance of eIpelling ali the air from the
vegetables, and sufficiently destroying the vi
tality OF the plants TO prevent fermentation.
without extracting all the albumen. To Illus
trate his remarks, the professor caused the cook
10 take three quarts OF freshly sheed green
peas; these we're poured into saucepan of water
as il frst boiled on the fire, ounce of salt be
ing used to each gallon of water. As the scum
rose to the surface he took il off with skinner,
carefully watching the boiling process. to pre-
vent any OF the peas from becoming more than
half cooked. This point being reached. the
saucepan was removed from the fire, and the
water strained through sieve The peas
next put in some small pint and half glass
jars, arranged with covers. an iron band aud
screw. The peas filled up the jars far the
rim around the neck. Then some of the
liquid was added. an inch of the
water covering the peas at top. The jars
were next placed in some hot water, while the
covers we're being fastened upon them. The
ars were thus placed in hot water TO expel the
air, or to rarity what might remain. when the
covers were fitted to their places. When It was
desired to these vegetables in the winter
season. the jar again put in warm water. in
which it may be boiled until the peas inside are
entirely cooked Some in the glass jars used by
the Professor yesterday were broken during this
operation, but those that withstand the first trial
can generally be depended for future purposes
In preserving perlshable fruits, il is important
for the ladies TO pay strict attention to the pre-
paration OF tie syrup; as it is this article which
preserves the ruit. Ii il is cooked TOO much the
fruit becomes cdndied; il cooked too little, the
fruit will terment. Prof. Blot illustrates bis con-
versation by showing his pupils exactly how it
done, and, IL is impossible TO explain
clearly the appearance OF the syrup made AT she
Cooking Academy Yesterday, those who desire
better information will do we'll to witness the
operations for themselves. For this purpose Prof
Blot announces a special arrangement for
classes, shile fruits in season The
lady,~ho reports these lectures for the Sun, thus
describes The process OF preserving strawberries,
as performed at the Cooking Academy, under
the direction Of Professor Blot One pound OF
loaf sugar. with three gills OF water being placed
In porcelain lined saucepan. was slowly boiled.
and frequently skinned. until the syrup had
reached proper state for the reception of q
pound of stras berries, which were shaken into
the honey Xix. liquid The saucepan was now
s''NN' N'iN~N' w. c'ion nv "'s+ nv
berries cooked tor five or eight minutes, the
scum being taken off as fast il came 10 the
surface Meantime some half pint tamblers we're
being warmed in the steam of boiling water.
W hen the observes were ready, each tumbler
was filled with them \ dish OF foOlscap paper
cut to..ft inside the edge of the tumbler,wa next
dipped in French brandy good American
whisky, aud laid on the top of the preserves in
the tumbler Another covering of foolscap pa
per then placed over each tumbler, with
margin enough to cover the outside edge, upon
which il was firmly pasted. This completed the
operation of preserving strawberries