August, 191! 
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. All letters accompanied by return postage will 
be answered by mail. Replies that are of general benefit will be published in this department. 
‘ AMERICAN HOMES AND GARDENS 
Canning and Preserving Fruit 
By MARIA PARLOA 
HE common fruits, because of their 
low nutritive value, are not, as a rule, 
estimated at their real worth as food. 
Fruit has great dietetic value and should 
be used generously and wisely, both fresh 
and cooked. Fruits supply a variety of 
flavors, sugar, acids and a necessary waste 
or bulky material for aiding in intestinal 
matters, and they are generally rich in 
potash and soda salts and other minerals. 
Most fresh fruits are cooling and refresh- 
ing. The vegetable acids have a solvent 
power on the nutrients and are an aid to 
digestion when not taken in excess. 
Fruit and fruit juices keep the blood in 
healthy condition when the supply of fresh 
meat, fish and vegetables is limited and salt 
or smoked meats constitute the chief ele- 
ments of diet. Fresh fruit is generally 
more appetizing and refreshing than 
cooked. For this reason it is often eaten 
in too large quantities, and frequently when 
underripe or overripe; but when of good 
quality and eaten in moderate quantities it 
promotes healthy intestinal conditions and 
rarely hurts anyone. 
If eaten immoderately, uncooked fruit is 
apt to induce intestinal disturbances. If 
eaten unripe, it often causes stomach and 
intestinal irritation, overripe, it has a tend- 
ency to ferment in the alimentary canal. 
Cooking changes the character and flavor of 
fruit, and while the product is not so cool- 
ing and refreshing as in the raw state, it 
can, as a rule, be eaten with less danger 
of causing stomach or intestinal trouble. 
If sugar be added to the cooked fruit, the 
nutritive value will be increased. A large 
quantity of sugar spoils the flavor of the 
fruit and is likely to make it less easily 
digested. 
Nowhere is there greater need of a gen- 
erous supply of fruit than on the farm, 
where the diet is apt to be restricted in 
variety because of the distance from mar- 
kets. Every farmer should raise a gener- 
ous supply of the kinds of fruit that can be 
grown in his locality. Wives and daughters 
on the farms should find pleasure in serv- 
ing these fruits in the most healthful and 
tempting form. There are a large number 
of simple, dainty desserts that can be pre- 
pared with fruit and without much labor. 
Such desserts should leave the pie as an 
occasional luxury instead of allowing it to 
be considered a daily necessity. 
In the season when each kind of fruit is 
plentiful and at its best, a generous supply 
should be canned for the season when both 
fruit and fresh vegetables are scarce. A 
great deal of the fruit should be canned 
with little or no sugar, that it may be as 
nearly as possible in the condition of fresh 
fruit. This is the best condition for cook- 
ing purposes. A supply of glass jars does 
cost something, but that item of expense 
should be charged to future years, as with 
proper care the breaking of a jar need be 
a fare occurrence. If there be an abundance 
of grapes and small, juicy fruits, plenty 
of juice should be canned or bottled for re- 
freshing drinks throughout the year. Re- 
member that the fruit and juice are not 
luxuries, but an addition to the dietary that 
will mean better health for the members of 
the family and greater economy in the cost 
of the table. 
FRESH AND PRESERVED FRUIT FOR THE 
MARKET 
If the supply of fruit is greater than the 
family needs, it may be made a source of 
income by sending the fresh fruit to the 
market, if there is one near enough, or by 
preserving, canning, and making jelly for 
sale. To make such an enterprise a success 
the fruit and work must be first-class. 
There is magic in the word “home-made,” 
when the product appeals to the eye and 
the palate; but many careless and incom- 
petent people have found to their sorrow 
that this word has not magic enough to 
float inferior goods on the market. As a 
rule, large canning and preserving establish- 
ments are clean and have the best appli- 
ances, and they employ chemists and skilled 
labor. The home product must be very 
good to compete with the attractive goods 
that are sent out from such establishments. 
Yet for first-class home-made products 
there is a market in all large cities. All 
first-class grocers have customers who 
purchase such goods. 
To secure a market get the names of sev- 
eral first-class grocers in some of the large 
towns. Write to them asking if they would 
be willing to try a sample of your goods. If 
the answer is favorable, send samples of 
the articles you wish to sell. In the box 
with the fruit inclose a list of the articles 
sent and the price. Write your name and 
address clearly. Mail a note and a dupli- 
cate list at the time you send the box. 
Fixing the price of the goods is im- 
portant. Make it high enough to cover all 
expenses and give you a fair return for 
your labor. The expenses will be the fruit, 
sugar, jars, glasses, boxes, packing ma- 
terial, wear and tear of utensils, etc., trans- 
portation and commission. The commis- 
sion will probably be 20 per cent. of the 
selling price. It may be that a merchant 
will find that your prices are too high or 
too low for his trade, or he may wish to 
purchase the goods outright. In any case 
it is essential that you estimate the full cost 
ot the product and the value that you place 
on your labor. You will then be in a posi- 
tion to decide if the prices offered will com- 
pensate you for the labor and expense. Do 
not be tempted, for the sake of a little 
money, to deprive your family of the fruit 
necessary to health and pleasure. 
PACKING AND SHIPPING 
Each jar or jelly glass must be wrapped 
in several thicknesses of soft paper (news- 
papers will answer.) Make pads of excel- 
sior or hay by spreading a thick layer be- 
tween the folds of newspapers. Line the 
bottom and sides of the box with these pads. 
Pack the fruit in the padded box, Fill all 
xi 
A REASONABLE SUGGESTION 
WHY NOT BUY DIRECT FROM THE MANUFACTURERS? 
and take advantage as to Price, Quality and Workmanship 
$4.50 
THE 
NORFOLK 
CHAIR 
(without cushion) 
With Arm Rest 
and Magazine 
Pocket. 
Size of Seat, 20 in 
x20in. Height of 
Back, 34 in. 
(Shipped on receipt of Money Order or N. Y. Draft 
MINNET & CO. 
MANUFACTURERS OF 
HIGH-GRADE WILLOW FURNITURE 
ESTABLISHED 1898 
365 Lexington Ave. (Bet. 40th and 41st Sts.) 
NEW YORK 
Richard M. Archer, Mer. Factory, Carlstadt, N. J. 
Illustrated catalogue sent on request 
Funts Fine Furnrrure iG) 
So Perlect end Se Peerless 
CARPETS, RUGS, UPHOLSTERY 
FABRICS, INTERIOR DECORATIONS 
Prices marked in plain figures 
will always be found EXCEED- 
INGLY LOW when compared 
with the best values obtainable 
elsewhere 
Geo. C. Funt Co. 
24-28 West 24°St 
43-47 West 23° ST. 
The Luden Glass DomePneumatic Cleaner 
‘Thorough, Durable, Reliable 
You can see it breathing in dirt 
through its Glass Dome 
The Price is Fifteen Dollars 
Write us for Illustrated Circular 
and Address of nearest dealer 
Luden Pneumatic Cleaner 
~ 423A Buttonwood St., Reading, Pa. 
~ benefits 
of 
outdoor 
life 
but none of its discomforts, are realized in 
The Burlington 
Venetian Blind 
In your windows it makes your room delight- 
fully cool. Enclose your porch with the 
Burlington Venetian Blind and you have 
added a healthful out-of-door room to 
your home. 
The Burlington Venetian Blind can 
be raised or lowered at will, and can be 
adjusted to any angle to suit the height of 
the sun. 
The Burlington Venetian Blind is made fo order only. 
- Our illustrated catalog, telling about the various styles, 
will be mailed to you on request. 
Burlington 
Venetian 
Blind Co. 
