XVI 



AMERICAN HOMES AND GARDENS 



July, 19 10 



Joist 



Han 



ers 



Should always be used 

 around stairway wells 

 and wherever a beam 

 abuts its support. 



f ATVTir DD/^C /^^^ /The Door Hanger\ 434-466 PROSPECT ST. 



i^/\llll DES^yJO , K^KJ • \ Manufacturers ) POUGHKEEPSIE, N. Y. 



I'l'uit Preserved in Grape Juice. 



All) kind of fruit can be preserved by 

 this method, but it is particularly good for 

 apples, pears, and sweet plums. No sugar 

 need be used in this process. 



Boil six quarts of grape juice in an open 

 preserving kettle, until it is reduced to four 

 (piarts. Have the fruit washed and i)are(l. 

 and, if ajji^les or pears, quartcrecl and 

 cored. I'ut the prepared fruit in a ])re- 

 serving kettle and cover generously with 

 the boiled gra])e juice. I'oil gently until 

 the fruit is clear and tender, then ]m{ in 

 sterilized jars. 



Roiled Cider. 



AAHien the apple croj) is abundant and a 

 large cpiantity of cider is made, the house- 

 keeper will iind it to her advantage to put 

 up a generous supply of boiled cider. Such 

 cider greatly improves mince meat, and can 

 be used at any time of the year to make 

 cider apple sauce. It is also a good selling 

 article. 



The cider for boiling must be perfectly 

 fresh and sweet. Put it in a large, open 

 preserving kettle and boil until it is re- 

 duced one-half. Skim frequently while 

 boiling. Do not have the kettle more than 

 two-thirds full. 



Put in bottles or stone jugs. 



Cider Apple Sauce. 



5 quarts of boiled cider. 



8 quarts of pared, quartered, and 

 cored sweet apples. 

 Put the fruit in a large preserving kettle 

 and cover with the boiled cider. . Cook 

 slowly until the apples are clear and 

 tender. To prevent burning, place the 

 kettle on an iron tripod or ring. It will 

 require from two to three hours to cook 

 the apples. If you find it necessary to stir 

 the sauce be careful to break the apples as 

 little as possible. When the sauce is 

 cooked, put in sterilized jars. 



In the late spring, when cooking apples 

 have lost much of their flavor and acidity, 

 an ayipetizing sauce may be made by stew- 

 ing them with diluted boiled cider, using 

 one cupful of cider to three of water. 



Cider Pear Sauce. 



Cooking pears may be preserved in 

 boiled cider the same as sweet apples. If 

 one prefers the sauce less sour, one piu'. of 

 sugar may be added to each quart of 

 Ijoiled cider. 



Methods of [Making Jelly. 



In no department of preserving does the 

 housekeeper feel less sure of the result 

 than in jelly making. The rule that works 

 perfectly one time fails another time. Why 

 this is so the average housekeeper does not 

 know ; so there is nearly always an ele- 

 ment of uncertainty as to the result of the 

 work. These two questions are being con- 

 stantly asked: "Why does not my jelly 

 harden?" "What causes my jelly to 

 candy?" 



It is an easy matter to say that there is 

 something in the condition of the fruit, or 

 that the fruit juice and sugar were cooked 

 too short or too long a time. These ex- 

 planations are often true ; but they do not 

 help the inquirer, since at other times just 

 that proportion of sugar and time of cook- 

 ing have given perfect jelly. Herewith an 

 attempt is made to give a clear explanation 

 of the principles underlying the process of 

 jelly making. It is believed that the 

 women who study this carefully will find 

 the key to unvarying success in this branch 

 of preserving. 



(To be Continued.) 



