XIV 



AMERICAN HOMES AND GARDENS 



July, 1910 



BEAUTY 



IS BORN OF HEALTH 



and Health is the foundation of all the joys of life. The mission of 



^^jrtEOSER BUSCH's 



is to bring the pleasures of health and strength to all. It is a liquid food and gives vigor 

 and nutrition to those lacking the power of perfect digestion. 



Declared by U. S. Revenue Department A PURE 

 MALT PRODUCT and not an alcoholic beverage 

 SOLD BY DRUGGISTS AND GROCERS 



ANHEUSER-BUSCH 



St. Louis, Mo. 



Doors Without a Fault'* 



— Architects and builders unite in praising 

 the beautiful designs and faultless con- 

 struction and workmanship of 



S2^ 



MORGAN 

 DOORS 



Best for Residences, Apartments, Offices, 

 Bungalows, or any building. 



Morgan Doors are light, remarkably strong 

 and built of several layers of cross-grained wood, 

 pressed together with water-proof glue, making 

 shrinking, warping or swelling impossible. 

 Veneered in all varieties of hard wood — Birch, 

 plain or quarter-sawed red or white Oak, brown 

 Ash, Mahogany, etc. 



Morgan Doors are the highest standard of door 

 quality; made in one of the largest and most progres- 

 sive factories in the country. 



Each Morgan Door is stamped "MORGAN" 

 which guarantees quality, style, durability and satis- 

 faction. You can have them if you specify and insist. 

 In our new book— "TAe Door Beautiful"— Morgan 

 Doors are shown in their natural color and in ail 

 styles of architecture for interior or exterior use, and 

 it is explained why they are the best and cheapest 

 doors for permanent satisfaction in any building. 

 Jl copy will be sent on request. 

 Architects:— Descriptive details of Morgan Doors 

 may be found in Sweet' s Index, pages 7o2 and 703. 

 Morgan Company, Dept. "^." Oshkosh, Wis. 

 Distributed by Morgan Sash and Door Company, Chicago. 

 Morgan MlUwork Company, Baltimore, Md. 

 Handled by Dealers who do not substitute. 



fill to save all tlie juice. Put the cherries, 

 fruit juice, and sugar in the preserving 

 kettle. Heat to the boiling point and skim 

 carefully. Boil for twenty minutes. Put 

 in sterilized jars or tumblers. This gives 

 111 acid ])reservc. 'Die sugar may be 

 il(jubled il riclicr preserves are desired. 

 I'him Preserve. 



4 quarts of green gages. 



2 quarts of sugar. 



1 ])int of water. 



['rick tlic fruit and put it in a ])reserv- 

 ing kettle. Cover generously with cold 

 water. Heat to the boiling puint and boil 

 gently for five minutes. Drain well. 



Put the sugar and water in a preserving 

 kettle and stir over the fire until the sugar 

 is dissolved. T.oil five minutes, skimming 

 well. Put the drained green gages in this 

 syrup and cook gently for twent}' minutes 

 Put in sterilized jars. 



Other plums may be preserved in the 

 same manner. The skins should be re- 

 moved from white plums. 

 Quinces. 

 4 quarts of pared, quartered, and 

 cored quinces. 



2 quarts of sugar. 

 I quart of water. 



Boil the fruit in clear water until it is 

 tender, then skim out and drain. 



Put two quarts of sugar and one quart of 

 water in the preserving kettle ; stir until 

 the sugar is dissolved. Let it heat slowly 

 to the boiling point. Skim well and boil 

 for twenty minutes. Pour one-half of the 

 syrup into a second kettle. Put one-half 

 of the cooked and drained fruit into each 

 kettle. Simmer gently for half an hour, 

 then put in sterilized jars. The water in 

 which the fruit was boiled can be used 

 with the parings, cores, and gnarly fruit 

 to make jelly. 



Fruit Purees. 



Purees of fruit are in the nature of 

 marmalades, but they are not cooked so 

 long, and so retain more of the natural 

 flavor of the fruit. This is a particularly 

 nice way to preserve the small, seedy 

 fruits, which are to be used in puddings, 

 cake, and frozen desserts. 



Free the fruit from leaves, stems, and 

 decayed portions. Peaches and plums 

 should have the skins and stones re- 

 moved. Rub the fruit through a puree 

 sieve. To each quart of the strained fruit 

 add a pint of sugar. Pack in sterilized 

 jars. Put the covers loosely on the jars. 

 Place the jars on the rack in the boiler. 

 Pour in enough cold water to come half 

 way up the sides of the jars. Heat gradu- 

 ally to the boiling point and boil thirty 

 minutes, counting from the time when the 

 water begins to bubble. 



Plave some boiling syrup ready. As 

 each jar is taken from the boiler put it in 

 a pan of hot water and fill up with the hot 

 syrup. Seal at once. 



Marmalades. 



Marmalades require great care while 

 cooking because no moisture is added to 

 the fruit and sugar. H the marmalade is 

 made from berries the fruit should be 

 rubbed through a sieve to remove the seeds. 

 If large fruit is used have it washed, pared, 

 cored, and quartered. 



Measure the fruit and sugar, allowing 

 one pint of sugar to each quart of fruit. 



Rinse the preserving kettle with cold 

 water that there may be a slight coat of 

 moisture on the sides and the bottom. Put 

 alternate layers of fruit and sugar in the 

 kettle, having the first layer fruit. Heat 

 slowly, stirring frequently. While stirring, 

 break up the fruit as much as possible. 

 Cook about two hours, then put in small 

 sterilized jars. 



(Continued on page xvi) 



