TJTTT'T'DTr'a 

 JttJCLiV'iJr JliD 



1809 



Of pears, plums and peaches, you take 

 the weight of the fruit in honey. Plums 

 should boil about fifteen minutes; peaches 

 and pears from twenty to thirty. 



Blackberries are put up same as rasp- 

 berries. 



Of strawberries, take four quarts of 

 fruit and one and one-half quarts of 

 honey. Boil ten minutes. From the time 

 it begins to boil, skim well. 



Of rhubarb, take equal weight of fruit 

 and honey. Boil ten minutes. 



Of apples, take two quarts of fruit and 

 one pint of honey and a half pint of 

 water. Boil twenty minutes. 



Of corn, take two quarts, cut off the 

 ear; half a pint of honey,^ one pint of 

 water, four even teaspoonfuls of salt; 

 boil twenty or thirty minutes, then put 

 into jars or bottles. 



Of tomatoes, take three quarts, one 

 pint of honey, three tablespoonfuls of 

 salt; boil the same as corn. 



Of corn and tomatoes, take two quarts 

 of corn, two quarts of tomatoes, one and 

 a half pints of honey, half a pint of 

 water, ^Ye even tablespoonfuls of salt; 

 boil thirty minutes, then seal. 



Grape, raspberry, blackberry, cherry, 

 plum and peach juices are made as fol- 

 lows: One quart of juice, one pint of 

 honey; boil from ten to* twenty min- 

 utes. 



COMBIMJfG FRUITS 



Many fruits can be bettered by judicious 

 use of other fruits. Blackberries and 

 blueberries make a better pie than single, 

 using blueberries in large quantity. 



Combine quinces with apples. 



Tomato preserves are improved with 

 sliced orange or lemon. 



Jelly of apples and pears have pear 

 jflavor and apple firmness. Strawberries 

 and gooseberries make better jam. To 

 five quarts strawberries add two of goose- 

 berries, either green or turning red. 



Gooseberries, currants and raspberries 

 in equal parts make good jam 



Elderberries, with green grapes, goose- 

 berries or crabapples for jelly, sauce or 

 pie. 



For roly poly or jam, black currants 

 and red currants. 



Ripe red currants and ripe goose- 

 berries make good preserves or pies 



Black raspberries stewed with red, 

 juicy cherries. 



Peach jam and grated pineapple is 

 pleasant. 



Blackberries are improved with a cup- 

 ful of currant juice to each jar of fruit. 



Evaporated peaches and apricots are 

 better than alone. 



JVATUEAL FBUIT JAMS 



Such fruit as red and black rasp- 

 berries and strawberries make the most 

 delicious uncooked jam and one can en- 

 joy a very palatable shortcake in the 

 middle of the winter at very small ex- 

 pense. To prepare this jam, be sure first 

 that your berries are sound Throw out 

 all soft, mouldy or in any way decayed 

 fruit. This is imperative. Then mix 

 equal amounts of sugar and fruit, and 

 crush the whole mixture carefully. Be 

 sure that no berries are left whole. 



Before putting into the jars some 

 ■people stir the fruit occasionally for sev- 

 eral days to be sure that the sugar and 

 fruit become thoroughly mixed. After 

 the fruit and sugar are so mixed, put 

 them into fruit jars but do not seal them. 

 The only covering that should be given 

 them is a little paper to keep out dust. 

 If the jars are sealed, the chances are 

 that the fruit will spoil, but if left un- 

 sealed, it can be kept for some time. I 

 have kept it for two years. 



Red and white currants treated this 

 way make a delicious jam. This is some- 

 what different from that known as sun- 

 dried jam. The sun-dried jam is cooked 

 somewhat. In the natural jam the flavor 

 of the fruit is preserved, 



C. I. Lewis, 

 Corvallis, Ore 



VEGETABLES 



For methods of canning vegetables, see 

 Ganmng Tegetables in the Home, page 

 732, 



Artichotes 

 Globe Artichoke 

 The large flower bud of the Gynara 

 scolymus is known as the globe or French 



3—31 



