PRESERVATION OF FOOD. 



Fig. 2. Adjustment of. ordinary cover with cloth gives, a 

 tight fit and boiler will hold the steam. 



Terms Explained. 



(i.) Scalding is pouring water over the food in order 



(a.) To loosen the skin: 



(b.) To eliminate objectionable acids and acrid flavour: 



Fig. 3. Blanching with wire basket. 



