44 



[STATEMENT OF BROWN BREAD MADE BY MRS. ANNA L. 



COLE. 



Two cups of Indian meal, three cups of rye meal, one 

 small cup of molasses, one j^int of water, one teaspoonful 

 of soda, one teaspoonful of salt. Steam three hours. 



(STATEMENT OF BItOWN BREAD MADE BY CLARA L. 



BAILEY. 



Two cups of Indian meal, two cups Haxall flour, two- 

 thirds cup of molasses, two teaspoonfuls of soda, two and 

 one-half cups of cold water, a little salt. Steam four 

 hours. 



STATEMENT OF THE METHOD OF CANNING BY MRS. D. P. 

 GROSVENOR. 



Fresh fruit, raspberries and blackberries. Fill the jars 

 witli fruit. Make a syrup of one cup of sugar to one 

 quart of water. Place the jars in cold water and fill with 

 the syrup, placing the glass covers on the jars, after boil- 

 ing ten minutes, take from the water, and put on the 

 rubber rings and seal at once. 



PEARS. 



Make a syrup of a half pound of sugar to one pound 

 of fruit, put the fruit in, and let it boil till transparent. 



JAM. 



Mash the fruit, and add a half pound of sugar to one 

 pound of fruit. Just let it come to a boil. 



STATEMENT OF METHOD OF CANNING VEGETABLES AND 

 FRUITS BY MRS. H. L. ELLSWORTH. 



CORX. 



Cut the corn fresh from the cob, into the jars, pressing 

 it down hard, until within one inch of the top, seal the 

 jars making them air tight, put the jars in cold water and 



