AMERICAN HOMES AND 
ottage 
Designs 
HESE books offer to architects, builders, 
homeseekers and investors by far the 
most complete collection of plans ever 
brought out, while the price is so low as to 
place them within the reach of all who have 
an interest in the building of homes. The 
designs are compiled with a view to represent- 
ing all grades ci cost, from the simplest types 
of cottages, as illustrated in the first series, to 
the comparatively elaborate structures reaching 
to $10,000 or more, in cost, treated in the 
fourth series, so that examples are given cever- 
ing nearly every requirement, with respect to 
cost, in inexpensive homes. 
INo: Ie Cottage Designs 
with Constructive Details 
A series of twenty-five designs of cottages, 
most of which have been erected, ranging in 
cost from $600 to $1,500; together with details 
of interior and exterior finish, all drawn to 
convenient scale, and accompanied by brief 
specifications. Illustrated with 63 full-page 
plates of floor plans, elevations and details. 
No. 2. Low Cost Houses 
with Constructive Details 
Embracing upward of twenty-five selected 
designs of cottages originally costing from 
$1,000 to $3,000, accompanied with elevations, 
floor plans and details of construction, all drawn 
to scale, together with brief descriptions and, 
in many instances, full specifications and 
detailed estimates of cost. Illustrated by 61 
full-page plates of floor plans, elevations and 
details. 
INo./3)) Modern Dyyellings 
with Constructive Details 
A selection of twenty designs of artistic 
suburban dwellings erected in various parts of 
the country, at costs ranging from $2,800 
to $7,000; embracing floor plans, elevations 
and constructive details, showing interior and 
exterior finish, and drawn to scale, together 
wath extracts from the specifications. Illus- 
trated by means of half-tone reproductions, 
from photographs of the completed structures, 
and 61 full-page plates, of floor plans, eleva- 
tions and details. 
No. 4. Suburban Homes 
with Constructive Details 
Comprising twenty selected designs of attrac- 
tive suburban homes, ranging in cost from 
about $3,000 upward; embracing floor plans, 
elevations and constructive details, showing 
interior and exterior finish, all drawn to scale, 
together with extracts from the specifications. 
Illustrated by means of half-tone reproductions 
from photographs of the completed structures, 
and 75 full-page plates of plans, elevations 
and details. 
One Dollar Each, Postpaid 
GSOLD SEPARATELY) 
MUNN & CO. 
Publishers of Scientific American 
361 Broadway, New York 
GARDENS 
June, 1911 
HELPS FOR THE HOUSEWIFE 
If the readers of AMERICAN HOMES AND GARDENS desire any information concerning the subjects treated under this 
department, write to the Household Editor and receive such assistance as may be desired. A\ll lette:s accompanied by return postage will 
be answered by mail. Replies that are of general benefit will be published in this department. 
Preserves That Are “‘Sightly”’ 
“Delectable Sweets and Sours” from Famous Colonial 
Recipes 
By PHEBE WESTCOTT HUMPHREYS 
OLONIAL housewives took special 
pride in their ability as hostesses to 
set forth delicious preserves that 
were both “tasty” and “sightly.” Too 
frequently the modern hostess must be 
content to serve her sweets with the fruit 
so mashed and broken that the conserve 
resembles marmalade rather than pre- 
served fruit. Keeping the fruit whole 
and “sightly,” in the clear, firm, jellied 
syrup, and yet having it tender, is coming 
to be a lost art among careless house- 
wives. Even for those who have among 
their most treasured possessions genuine 
colonial recipe books telling, in delicate 
tracery of old-fashioned handwriting, the 
secrets of success in preparing delec- 
table “sweets and sours,’ considerable 
common-sense reasoning and a careful 
study of the nature of the fruit to be pre- 
served will be necessary. 
PRESERVING RIPE BERRIES 
When raspberries, strawberries or any 
of the small, juicy, ripe berries are put 
directly into syrup, and cooked  suff- 
ciently to form preserves, the result is 
far from sightly. To preserve the fruit 
in comparatively whole, and in attractive 
form, make a hot syrup by adding a little 
water to the sugar—that has been meas- 
ured pound for pound to preserve the 
fruit—and as the syrup boils skim it care- 
fully, until the syrup is clear. Then 
add the berries and cook slowly until 
thoroughly cooked through and_ tender. 
Small fruits are dropped directly into the 
boiling syrup, and when done are care- 
fully skimmed out to avoid breaking. The 
syrup is then boiled down to the right 
consistency for preserves and poured 
over the fruit, or the fruit is carefully 
added to the thick syrup; and when the 
whole is boiling hot it is quickly sealed 
in glass jars. 
When cooked down to a thick, heavy 
preserve, these sweets can be kept in 
glasses, or small jars, the same as jelly; 
with only a covering of paraffin over the 
top, before slipping on the tin cap or 
paper cover. But sealing in air-tight jars 
is better for the “sightly”’ preserves, 
where the fruit is retained as whole as 
possible in the thick amber syrup. Do 
not put away the sealed jars until cold. 
Give an extra screw to the cover, and 
wrap in manila paper before setting them 
away in the preserve closet. 
CHERRY PRESERVES 
Ripe, sour cherries make the most de- 
licious preserves of any of the small 
fruits; but there is also a “little trick” in 
keeping them at their best in form and 
taste. After carefully stoning the cher- 
ries, keeping their form apparently whole 
and unbroken, allow an equal weight of 
sugar. Sprinkle the sugar over the fruit 
and let it stand about an hour before 
cooking. Drain off the juice and boil it 
slowly about fifteen minutes, skimming 
until it 1s perrectly clear; then add” the 
cherries and cook slowly until they are 
tender, and the preserve is thick and clear, 
and seal in small jars while hot. 
MANIPULATING QUINCES 
Knowing one’s fruit, or being ac- 
quainted with its nature and require- 
ments, is especially necessary in manipu- 
lating quince preserves. Authorities on 
preserving and canning too frequently 
give general rules for selecting fruit, pre- 
paring the syrup, proportioning of fruit 
and sugar, cooking and sealing; without 
mentioning special treatment of special 
fruits. Should the preserves of sliced 
quinces be put directly in the syrup to 
be cooked, or be added for quick cooking 
after the syrup has boiled, like the small 
fruits and berries, the result would be 
total failure; for the quince thus treated 
will invariably be tough. The quinces 
should be cut into uniform slices or disks 
much smaller than the usual “quar- 
ters’ —to make the preserve sightly; with 
the small pieces snuggled close together 
in the clear, thick syrup. Cook the sliced 
quince in water until tender, as it is the 
cooking in sugar syrup that toughens it. 
When done, and thoroughly tender, strair 
off the water, leaving the pieces un- 
broken. Use this water with its rich 
flavor of quince to make the syrup al- 
lowing half a pint of water with a pint 
of sugar for each quart of sliced quinces 
measured before cooking. When the 
syrup has cooked until nearly “ready to 
jell,” add the tender quinces, boil gently 
a few minutes longer, thoroughly blend- 
ing quinces and syrup, without mashing; 
and seal in air-tight jars. 
RHUBARB VARIETY 
While enjoying the rhubarb pies and 
sauces and baked puddings, a good sup- 
ply of this healthful spring relish should 
be canned for winter use. The firm, well- 
developed stalks have better keeping 
qualities than the earliest of the young 
stalks—a secret not generally understood 
in rhubarb canning. For immediate use 
in pies, puddings and sauces, the rhubarb 
should not be peeled, as the reddish peel 
improves the color and the flavor after 
stewing or baking, and cooks up per- 
fectly tender. For the hot canning pro- 
cess, the peel should also be retained; 
but for the cold canning methods, it is 
wise to remove all the thin outer skin. 
This precaution has been found to im- 
prove the keeping qualities. 
COLD WATER CANNING 
Cut the stalks into half inch lengths, 
fill clean glass jars with the pieces well 
packed in, and pour in sufficient clear, 
cold water to fill all the spaces, being 
careful to get out all air bubbles. Care 
in sealing and in removing the air bub- 
bles is the whole secret of success. The 
bubble problem is solved by setting the 
jars, filled with the rhubarb, directly un- 
der the faucet, and allowing the water to 
