XVI 



AMERICAN HOMES AND GARDENS 



June, 1 9 10 



"LANE'S BALL-BEARING" 



is thi 



IS the 



Best 

 House- 

 Door 

 Hanger 

 Made 



Other Styles for Less Money. Sold by Hardware Trade. Send for Catalog. 



LANE BROTHERS COMPANY 



434-466 PROSPECT STREET POUGHKEEPSIE, N. Y. 



Green gooseberries may be canned in the 

 same manner. Rhubarb may be cooked 

 and canned with sugar in the same manner 

 as gooseberries. 



Peaclies. 

 8 quarts of peaches. 

 I quart of sugar. 

 3 quarts of water. 

 Put the sugar and water together 

 stir over the fire until the sugar 



IS 



Rul 

 towel. 



a coarse crash 

 Pare, quarter, 



and 

 dis- 

 solved. When the syrup boils skim it. 

 Draw the kettle back where the syrup will 

 keep hot, but not boil. 



Pare the peaches, cut in halves, and re- 

 move the stones, unless you prefer to can 

 the fruit whole. 



Put a layer of the prepared fruit into the 

 preserving kettle and cover with some of 

 the hot syrup. When the fruit begins to 

 boil, skim carefully. Boil gently for ten 

 minutes, then put in the jars and seal. If 

 the fruit is not fully ripe it may require a 

 little longer time to cook. It should be so 

 tender that it may be pierced easily with a 

 silver fork. It is best to put only one layer 

 of fruit in the preserving kettle. While 

 this is cooking the fruit for the next batch 

 may be prepared. 



Pears. 

 If the fruit is ripe it may be treated ex- 

 actly the same as peaches. If, on the 

 other hand, it is rather hard it must be 

 cooked until so tender that a silver fork 

 will pierce it readily. 



Quinces. 

 4 quarts of pared, cored, and quart- 

 ered quinces, 

 i^ quarts of sugar. 

 2 quarts of water. 

 ) the fruit hard witli 

 then wash and drain, 

 and core ; drop the pieces into cold water. 

 Put the fruit in the preserving kettle with 

 ci)ld water to cover it generously. Heat 

 slowly and simmer gently until tender, 

 he pieces will not all require the same 

 time to cook. Take each piece up as soon 

 as it is so tender that a silver fork will 

 pierce it readily. Drain on a platter. 

 Strain the water in which the fruit was 

 cooked through cheese cloth. Put two 

 quarts of the strained liquid and the sugar 

 into the preserving kettle ; stir over the fire 

 until the sugar is "dissolved. When it boils 

 skim well and put in the cooked fruit. Boil 

 gently for about twenty minutes. 

 Crab Apples. 

 6 quarts of apples, 

 i^ quarts of sugar. 

 2 quarts of water. 

 Put the sugar and water into the pre- 

 serving kettle. Stir over the fire until 

 sugar is dissolved. When the syrup boils 

 skim it. 



Wash the fruit, rubbing the blossom end 

 well. Put it in the boiling syrup, and cook 

 gently until tender. It will take from 

 twenty to fifty minutes, depending upon 

 the kind of crab apples. 

 Plums. 

 8 quarts of plums. 

 2 quarts of sugar. 

 I pint of water. 

 Nearly all kinds of plums can be cooked 

 with the skins on. If it is desired to re- 

 move the skins of any variety, plunge them 

 in boiling water for a few minutes. When 

 the skins are left on, prick them thoroughly 

 to prevent bursting. 



Put the sugar and water into the pre- 

 serving kettle' and stir over the fire until 

 the sugar is dissolved. Wash and drain 

 the plums. Put some of the fruit in the 

 boiling syrup. Do not crowd it. Cook 

 five minutes ; fill and seal the jars. Put more 

 fruit in the syru]x Continue in this man- 

 ner until all the fruit is done. 

 (To be Continued.) 



