File:American homes and gardens (1910) (17532987314).jpg

Title: American homes and gardens
Identifier: americanhomesgar71910newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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Other Styles for Less Money. Sold by Hardware Trade. Send for Catalog. LANE BROTHERS COMPANY 434-466 PROSPECT STREET POUGHKEEPSIE, N. Y. Green gooseberries may be canned in the same manner. Rhubarb may be cooked and canned with sugar in the same manner as gooseberries. Peaclies. 8 quarts of peaches. I quart of sugar. 3 quarts of water. Put the sugar and water together stir over the fire until the sugar IS
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Rul towel. a coarse crash Pare, quarter, and dis- solved. When the syrup boils skim it. Draw the kettle back where the syrup will keep hot, but not boil. Pare the peaches, cut in halves, and re- move the stones, unless you prefer to can the fruit whole. Put a layer of the prepared fruit into the preserving kettle and cover with some of the hot syrup. When the fruit begins to boil, skim carefully. Boil gently for ten minutes, then put in the jars and seal. If the fruit is not fully ripe it may require a little longer time to cook. It should be so tender that it may be pierced easily with a silver fork. It is best to put only one layer of fruit in the preserving kettle. While this is cooking the fruit for the next batch may be prepared. Pears. If the fruit is ripe it may be treated ex- actly the same as peaches. If, on the other hand, it is rather hard it must be cooked until so tender that a silver fork will pierce it readily. Quinces. 4 quarts of pared, cored, and quart- ered quinces, i^ quarts of sugar. 2 quarts of water. ) the fruit hard witli then wash and drain, and core; drop the pieces into cold water. Put the fruit in the preserving kettle with ci)ld water to cover it generously. Heat slowly and simmer gently until tender, he pieces will not all require the same time to cook. Take each piece up as soon as it is so tender that a silver fork will pierce it readily. Drain on a platter. Strain the water in which the fruit was cooked through cheese cloth. Put two quarts of the strained liquid and the sugar into the preserving kettle; stir over the fire until the sugar is "dissolved. When it boils skim well and put in the cooked fruit. Boil gently for about twenty minutes. Crab Apples. 6 quarts of apples, i^ quarts of sugar. 2 quarts of water. Put the sugar and water into the pre- serving kettle. Stir over the fire until sugar is dissolved. When the syrup boils skim it. Wash the fruit, rubbing the blossom end well. Put it in the boiling syrup, and cook gently until tender. It will take from twenty to fifty minutes, depending upon the kind of crab apples. Plums. 8 quarts of plums. 2 quarts of sugar. I pint of water. Nearly all kinds of plums can be cooked with the skins on. If it is desired to re- move the skins of any variety, plunge them in boiling water for a few minutes. When the skins are left on, prick them thoroughly to prevent bursting. Put the sugar and water into the pre- serving kettle' and stir over the fire until the sugar is dissolved. Wash and drain the plums. Put some of the fruit in the boiling syrup. Do not crowd it. Cook five minutes ; fill and seal the jars. Put more fruit in the syru)x Continue in this man- ner until all the fruit is done. (To be Continued.)

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