MISCELLANEOUS. 173 



utes. Strawberries are an esception to other berries and 

 lequii'o to be cooked fifteen minutes, and crab-apple and 

 whole pears half an hour. The time for apples depends 

 on the vai-iety: they should be put up when tender. Ap- 

 ples are excellent for winter use, either for pies, or better, 

 plain sauce. Canned without sugar they are a welcome 

 change from berries in the early spring, and are much su- 

 perior to the acid, unripe fruit brought from the far 

 south. 



In regard to the use of s agar every housekeeper will con- 

 sult her own taste. * Some families reject food that is not 

 oversweet like confections, others use less sugar. When 

 sugar is used in canning it is better to heat it in the oven, 

 frequently stirring to prevent burning, and turn it in just 

 before the frait is pouied into the cans. Tvro tablespoon- 

 fuls to a quart of berries, peaches, pears and apples should 

 be sufficient. Currants, plums, and cherries require two 

 or three times as much. Sasanna Dodd, M. D., who has 

 given much attention to the preparation of fruits, gives the 

 following table of proportions for stewed or canned fruit 

 and fruit juices : also the proportions of water and sugar, 

 by measure, for the different kinds of fruit. 



Prepared Fruit. 



Strawberries, .... 5 qts. 



Bed currants, ... . 5 " 



Bed raspberries, . . . . 5 " 

 Black 1 aspLerries, ... 5 " 



Easpberries and currants, . . 6 " 



Blackberries, B " 



Gooseberries 6 ' 



" (for pies), , . . 6 " 



May cherries 5 " 



Black morello cherries, . . 5 " 

 Seeded morello (for pies), , .5" 

 Grapes, .,..•■ ^ " 



