CONSERVATION AND THE HOUSEWIFE 



exceed 140° Fahr. 5. Stir frequently to insure 

 even drying. 6. Keep the fruit free from dust 

 and insects. 7. Bring sun-dried fruit indoors at 

 night to avoid dampness. 8. Dry thoroughly be- 

 fore storing and so prevent molds. 



How preserve? Before me lies a 

 Preserves treatise giving, 1,001 recipes for 



preserving fruits. Bulletins, cir- 

 culars, magazines, newspapers, and demonstra- 

 tion schools vie in giving recipes. All who will may 

 learn how to preserve — even in the manner of 

 the old days and with the old-time flavors. We 

 urge that the times are now propitious for a 

 groaning pantry of jams, jellies, fruit-butters, 

 fruit-pickles, fruit- juices, marmalades, shrubs, 

 compotes, ratafias, spiced fruits, and candied 

 fruits. 



A long-neglected resource of the 

 Fruit-juices fruit-grower is just coming into its 



own — unfermented fruit -juices. 

 Cider, it is true, has been a drink for the thirsty 

 of all ages. And what drink goes better on a cold 

 winter's night? 



Much of the fruit that is lost each year 

 through inability to make use of it at once may 

 be saved by making wholesome, pleasant fruit- 

 juices. These juices can be used as daily drinks, in 

 sickness, convalescence, and in many ways in the 

 preparation of foods and ices. Moreover, fruit- 

 juices are true liquid foods, second only to milk. 



Making fruit-juices is as simple as canning. 

 As in canning, a sterilized product is hermetically 



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