190 ANNUAL REPORT 



cover with writing paper, brushed over on the inside with the- 

 white of an egg and tie or paste down on the outside. 



3d. Canned Fruits. — Cleanse cans thoroughly and test to see 

 if any leak or are cracked. Never use defective glass cans, but 

 ke^ them for storing things in the pantry. The fruit should 

 be carefully selected. Most fruits are in best condition for can- 

 ning when not fully ripe, and should be canned immediately 

 after picking. Use a half pound of sugar to a pound of fruit. 

 In canning for pies omit the sugar. When ready to can, place 

 the jars in a large pan of warm water on the back of the stove. 

 Make ready the syrup, add the fruit, and by the time it is done 

 the water in the pan will be hot and the cans ready for use. 

 Take the cans out of the water and set them on a hot platter, 

 which will serve the double purpose of preventing their coming 

 in contact with any cold surface and saving any fruit that may 

 be spilled. Fill as full as possible and set them on a folded towel 

 wrung out of hot water. After standing the fruit will have 

 shrunk away a little; fill up with syrup, or, if you have none, 

 boiling water will do, and seal up. Cans should be examined 

 two or three days after filling, and the covers tightened. Keep 

 cans in a cool, dark place. 



In domestic cooking, as in everything else, let us remember 

 that nothing comes by chance; for you know Emerson says- 

 "shallow men believe in luck; strong men believe in cause and 

 effect." The following table gives the time required for cooking 

 fruits and the quantity of sugar for the various kinds: 



Time for boiling Quantity 



fruit. sugar to quart. 



Cherries 6 minutes. 6 ounces. 



Raspberries 6 minutes. 4 ounces. 



Blackberries 6 minutes. 6 ounces. 



Strawberries 8 minutes. 8 ounces. 



Plums 10 minutes. 10 ounces. 



Whortleberries 5 minutes. 8 ounces. 



Pieplant 10 minutes. 8 ounces. 



Bartlett pears 20 minutes. 6 ounces. 



Peaches 8 minutes. 4 ounces. 



Pineapples 15 minutes. 6 ounces. 



Siberian crabs 25 minutes. Bounces. 



Eipe currants 6 minutes. 8 ounces. 



Wild grapes 10 minutes. 8 ounces. 



Tomatoes 20 minutes. none. 



Gooseberries 8 minutes. Bounces. 



Quinces 15 minutes. 10 ounces. 



