XVI 



AMERICAN HOMES AND GARDENS 



May, 1910 



Lane's Trolley 

 Parlor Door Hangers and Track 



""THE particularly distinguishing features of the 

 Lane Trolley Door Hanger equipment are 

 the excellence of the ball bearing and the lateral 

 as well as vertical adju^ment of the track. 



Lane Trolley Hangers are made in both the 

 rigid and adju^able pendant ^yles and with both 

 single and double trucks. All are fitted with 

 machined and hardened ball bearings as show^n 

 and in all the various details the quality of Lane 

 products is maintained, thus virtually placing 

 them in a class by themselves. 



Send for Complete Catalog. 



SECTION BALL BEARING IN 

 TROLLEY HANGERS 



LANE BROTHERS COMPANY, 



434-466 Prospect Street, Poughkeepsie, N. Y 



/The Door Hanger \ 

 \ Manufacturers / 



WOLFF PLUMBING GOODS 



H-3590— VITREOUS "BLACKSTONE" LAVATORY 



L. WOLFF MANUFACTURING CO. 



Established 1855 ^^^-^^^^-^^— 



MANUFACTURERS OF PLUMBING GOODS EXCLUSIVELY 



THE ONLY COMPLETE LINE MADE BY ANY ONE FIRM 



General Offices: 601 Lake St. 



DENVER 



Minneapolis, Minn.: 615 Northwestern Building 

 Kansas City. Mo. : 1209 Scarrett Building 

 San Francisco, Cal. : Monadnuck Building 



CHICAGO 



BRANCH OFFICES: 



Omaha, Neb.: 1116 and 1118 Douglas Street 



Showrooms: 91 Dearborn St. 



TRENTON 



Cleveland, Ohio: Builders' Exchange 

 Washineton, D. C: 327-J28 Bound Building 

 L. Wolff Manufacturing Co., Buffalo, N. Y. 



When fruit is brought into the house 

 put it where it will keep cool and crisp until 

 you are ready to use it. 



The preparation of fruit for the various 

 processes of preserving is the second im- 

 portant step. System will do much to 

 Hghten the work. 



Begin by having the kitchen swept and 

 and dusted thoroughly, that there need not 

 be a large number of mold spores floating 

 about. Dust with a damp cloth. Have 

 plenty of hot water and pans in which 

 jars and utensils may be sterilized. Have 

 at hand all necessary utensils, towels, 

 sugar, etc. 



Prepare only as much fruit as can be 

 cooked while it still retains its color and 

 crispness. Before beginning to pare fruit 

 have some syrup ready, if that is to be 

 used, or if sugar is to be added to the fruit 

 have it weighed or measured. 



Decide upon the amount of fruit you 

 will cook at one time, then have two bowls 

 — one for the sugar and one for the fruit — 

 that will hold just the quantity of each. As 

 the fruit is pared or hulled, as the case may 

 be, drop it into its measuring bowl. When 

 the measure is full put the fruit and sugar 

 in the preserving kettle. While this is 

 cooking another measure may be prepared 

 and put in the second preserving kettle. 

 In this way the fruit is cooked quickly and 

 put in the jars and sealed at once, leaving 

 the pans ready to sterilize another set of 

 jars. 



If the fruit is to be preserved or canned 

 with syrup, it may be put into the jars as 

 fast as it is prepared. As soon as a jar is 

 full, pour in enough syrup to cover it. 



If several people are helping and large 

 kettles are being used for the preserving, 

 or where fruit (like quinces and hard 

 pears) must be first boiled in clear water, 

 the pared fruit should be dropped into a 

 bowl of cold water made slightly acid with 

 lemon juice (one tablespoon of lemon juice 

 to a quart of water). This will keep the 

 fruit white. 



All large, hard fruit must be washed be- 

 fore paring. Quinces should be rubbed 

 with a coarse towel before they are 

 washed. 



If berries must be washed, do the work 

 before stemming or hulling them. The 

 best way to wash berries is to put a small 

 quantity into a colander and pour cold 

 water over them ; then turn them on a sieve 

 to drain. All this work must be done 

 quickly that the fruit may not absorb much 

 water. 



Do not use the fingers for hulling straw- 

 berries. A simple huller can be bought for 

 five cents. 



If practicable, pare fruit with a silver 

 knife, so as not to stain or darken the pro- 

 duct. The quickest and easiest way to peel 

 peaches is to drop them into boiling water 

 for a few minutes. Have a deep kettle a 

 little more than half full of boiling water ; 

 fill a wire basket with peaches ; put a long- 

 handled spoon under the handle of the 

 basket and lower into the boiling water. 

 At the end of three minutes lift the basket 

 out by slipping the spoon under the handle. 

 Plunge the basket for a moment into a pan 

 of cold water. Let the peaches drain a 

 minute, then peel. Plums and tomatoes 

 may be peeled in the same manner. 



If the peaches are to be canned in syrup, 

 put them at once into the sterilized jars. 

 They may be canned whole or in halves. 

 If in halves, remove nearly all the stones 

 or pits. For the sake of the flavor, a few 

 stones should be put in each jar. 



When preparing cherries, plums, or crab 

 apples for canning or preserving, the stem 

 or a part of it may be left on the fruit. 



f Continued on page 18 J 



