HIGH-TEMPERATURE BOILING

Press, Volume XCVI, Issue 28397, 2 October 1957, Page 3

HIGH-TEMPERATURE BOILING

Quicker Methods Of

Cooking

Brenda Gail Kanegis, aged 14. a high school student of Hyatsville, United States, is a joint author of a paper presented recently to the American Chemical Society on cooking foods with a glycerine and water mixture, says the “New York Times.”

The boiling point of a solution of 60 per cent, glycerine, by weight, in water is 18 degrees Fahrenheit higher than the boiling poipt of water, which is 212 degrees. In this solution a “three-minute egg can be boiled in a minute and a half,” Miss Kanegis reported. She suggested other uses of high-temperature boiling in cooking. Joint co-authors of the paper were the student's father, James Kanegis, a member of the Office of Technical Services of the Department of Commerce, and Dr. Roger Gilmont, a chemical engineer with the Monostat Corporation of New York.

State Rejects Offers of Adoption.—A leading Durban social welfare worker, Mrs Edith Ber, son, has pleaded for the revision of South Africa’s sdoption laws. She told the National Council of Women that it was a disgrace that in a small country like South Africa there were at least 12,000 children in institutions “while people are breaking their hearts to adopt them.” They were prevented from doing so because the consent of the parents could not be obtained, she said.