BEST FOODS METHODS OF PREPARING. 129 



the best to use, as if one becomes cracked, it is not so 

 great a loss. 



CANNED FRUITS. 



Pears. Small pears can be put up whole, after being 

 pared ; but the fine large ones must be cut in quarters, 

 and the cores removed. Scald them in a clean syrup of 

 white sugar and water, scalding a few at a time, that 

 they may keep their form. When the jars are nearly 

 filled, pour the syrup in until quite filled, and put on the 

 covers. A few spoonfuls of clear honey poured over 

 canned pears, when served, improves their flavor. 



Strawberries. Place as much loaf or granulated sugar 

 in a preserving-kettle as would make the strawberries 

 sweet enough for immediate eating (this being the rule 

 for all canned fruits), and add water enough to keep it 

 from burning as it dissolves. When it boils, pour in the 

 berries, and stir them gently two or three times, so that 

 all may be evenly scalded. Then pour them into the 

 jars and seal. 



Peaches. Pear and cut them in halves. Take all the 

 pits, and boil them in a little water to extract their flavor. 

 Strain this water into the preserving-kettle, and as it 

 boils, pour in the peaches, sprinkling over them the 

 necessary amount of sugar. When well scalded, and 

 poured in the cans, place round white papers, dipped in 

 brandy, over the tops, and put on the covers. 



Raspberries, Blackberries, Blueberries, and Currants, 

 are all easily canned in their own juices, with a little 

 water at -the bottom of the kettle, to prevent burning. 



Plums. These fruits should be canned without being 

 pared scalding them until the skins burst open, in a 

 white sugar syrup. 



Apples. Sometimes early varieties of apples decay faster 

 than it is possible to use them. They can be easily stewed 



