THE DIETETIC VALUE OF FRUIT 1411 



Minutes Size of 



to cook 1 cans 



Chicken, beef ^50 3 



Corn without acids 240 2 



Figs 30 3 



Fish, pork 200 2 



drape juice 15 2 



drapes, pears, plums 15 2 



Hominy 60 3 



Huckleberries 10 2 



Okra 60 2 or 3 



Okra and tomatoes combined 50 2 or 3 



Oysters 50 1 



Peas field 40 2 



Peas garden or English 60 2 



Pineapple 30 2 or 3 



Pumpkin 50 3 



Quince 30 3 



Raspberries f 15 2 or 3 



Rhubarb 25 3 



Sauerkraut 50 3 



Sausage 60 2 



Spinach and other greens ^.__ 60 3 



Squash 40 3 



Strawberries 7 3 



Succotash 60 2 or 3 



Sweet potatoes 80 3 



Tomato juice 20 2 



Tomatoes 22 2 or 3 



Tomatoes and corn 80 2 



15. Removing the jars by inserting a buttonhook in the clamp 

 of glass-top jars, or by means of a thick holder in the right hand, 

 having a second holder ready in the left hand to support the hot 

 jar as it is taken out. 



16. Setting the jars on several thicknesses of cloth, fastening 

 the lower clamps and inverting the jars on the cloth, Leave in 

 this position to cool. 



