56 



RYE BBEAD. 



One pint rye meal, one-half pint corn meal, one-half 

 pint wheat flour, one tablespoonful salt, one compressed 

 yeast cake, one pint warm water, sift the rye, corn meal 

 and flour together, add the water and salt and yeast cake ; 

 let rise until light and bake in a moderate oven 45 min- 

 utes. 



STATEMENT OF MRS. F. W. POOR. 



Two and one-half quarts flour, a pinch of salt, half cup 

 of sugar, tablespoonful of lard, quarter of yeast cake, pint 

 lukewarm milk, rise three times. " Urban Flour." 



STATEMENT OP ANNA L. COLE, WEST BOXFORD. 



This may certify that the preserves entered by me for 

 premium are made one pound of sugar to one pound of 

 fruit and cooked in the jars one-half hour. 



STATEMENT OF MRS. J. HENRY HILL, AMESBURY. 



In canning fruit, I use a syrup made by putting one 

 quart of boiling water into 2 quarts of sugar and boiling a 

 few minutes then I throw in one-half pint of cold water to 

 clear it. — For pears and peaches I cook in clear water un- 

 til a straw will pierce them easily then put them into the 

 syrup and simmer a few moments. 



For sweet pickles I use 4 pounds of sugar to 1 quart of 

 vinegar, cooking the fruit in the syrup, and spice to taste. 



STATEMENT OF MRS. THADDEUS HALE. 

 JELLIES. 



Boil fruit in porcelain kettle twenty minutes. Strain 

 through fine cheese cloth. Boil five minutes. Allow 

 one pound of sugar to pint of juice. Heat sugar. Boil 

 one minute after adding sugar. 



SPICED CURRANTS. 



Three pounds of sugar, one pint of vinegar, tablespoon- 

 ful cloves, cinnamon and allspice. Make into a syrup 

 add six pounds of currants ; boil twenty minutes. 



