CANNED FRUITS

How to Can Fresh Fruit. Dissolve one teaspoon salicylic acid and one cup white sugar in a quart of boiling water and let stand until cold; fill jars with clean, fresh, uncooked fruit, pour over the above cold mixture until fruit is covered, then seal. Fruit prepared this way retains its color and flavor and I know will keep for years, as I have used this recipe for a long time. MRS. J. S. BROWN.

Canned Peaches. Have ready a kettle of boiling water, peel peaches and put in this until thoroughly heated through; lift carefully with a wire spoon and place in glass jar. Have a kettle of boiling syrup ready and fill jar up with the syrup; seal and put in dark place. MRS. JESSE LOVE.

Canned Strawberries... ..After the berries are picked over place carefully on a platter as many as can be put in the pre- serving kettle at ohe time; to each pound of fruit add three fourths pound sugar, let stand until the juice, is drawn from them, drain the juice into the kettle and let come to a boil, re- move the scum which rises, then put in the berries very care- fully. As soon as they become thoroughly heated put in warm jars, adding the juice, and seal while boiling hot.

MRS. B. F. GRAHAM.

Combination Butter. Take of nice ripe plums one gallon; place over the fire with sufficient water to raise; cook gently until soft and seeds are easily removed, then set aside until cool enough to be easily rubbed through a fruit sieve. Return to the fire and have one gallon of good ripe musk melon peeled and sliced in small pieces; add this to the plums and cook gently until a nice smooth butter. Flavor with cinnamon and sweeten to taste. Can while hot. MRS. MARY WENDELL.

Cranberry Mold. Use half as much water as cranberries, stew until quite soft, strain through colander, then take equal parts strained sauce and sugar, boil quickly, pour in mold and let cool. Serve with roast trukey or game.

MRS. D. C. BELL.

108 THE YORK COOK BOOK.

MISCELLANEOUS.

Camphor Ice. One ounce each of glycerine, oil of sweet al- monds, spermaceti, white wax and pulverized camphor; dis- solve wax and spermaceti, add oils, then take from the stove and add camphor and stir until cold.

MRS. HATTIE MAPPS.

Quince and Sweet Apple Preserves. Use equal parts of (luinces and sweet apples; stew quinces alone, in just enough water to cover, till tender. Take out quinces and add to the water sugar sufficient to equal the quantity of quinces and enough more to equal one fourth the quantity of apples; when syrup boils add apples. After these- become hot put in quinces and cook all together till clear. MRS. B. M. LONG.

Preserved Cherries. For every pint of seeded cherries take cne pint granulated sugar; mix carefully and let stand on the back of the stove till sugar is melted, then place over the fire and let boil fifteen minutes, remove and can immediately. Cherries preserved in this way may seem thin, but do not pos- sess that strong flavor like those boiled longer, The light red eherry is preferred. MRS. B. M. LONG.

Rhubarb Jelly. A beautiful jelly can be made from pie plant. Cut the stalk, after washing, in small pieces, but do not peel, add enough water to cook until tender, put in a bag to drain, let stand several hours, then to five cups juice, take four cups granulated sugar; boil juice tv/enty minutes, add sugar and boil until it jellies, which will be in ten or fifteen minutes. This recipe makes a beautiful pink jelly.

MRS. CHAS. P. GILBERT.

Currant Jelly. Pick currants, wash carefully, put in a ket- tle and cover with cold water; cook slowly until thoroughly done, strain through a calonder and afterwards strain through a thin cloth. Take equal parts sugar and juice and boil slowly for about five minutes; pour in the glasses and let stand until cold, then moisten a piece of writing paper in brandy, and cover before putting on the lids. MRS. JESSE LOVE.

MISCELLANEOUS 10^

Preparation For Cleaning: Carpet. For ten gallons take five bars Ivory soap (laundry size), one pound powdered borax, one ounce glycerine: shave soap fine, put into four gallons soft v/ater in boiler, let heat until thoroughly dissolved, then pour in six gallons soft cold water, let stand until thoroughly cold and it is ready for use. MRS. A. L. SNOW.

Washing Fluid. One pound Lewis lye four ounces pulver- ized borax, one ounce salts tartar, one gallon water; dissolve by heating, when cold add two ounces aqua ammonia. Keep in glass jars. Use one teacup to three pails water ,and soak clothes in it over night. It may be used in boiling clothed also. Whitens clothes, but does not injure them.

MRS. E. Y. LAWRENCE, (Wallace, Neb.

Furniture Polish. Two thirds linseed oil, one third coal oil. Apply with flannel and polish with clean flannel.

MRS. J. C. KECKLEY.

Furniture Polish. Sixteen ounces each of alcohol and lin- seed oil, one ounce each of ether and balsam fir. B. KING.

Piano Polish. One quart raw linseed oil, one half pint tur- pentine, four ounces each alcohol, ammonia, and benzine.

Polish for Starch. One half ounce white wax, two ounces- white paraffine, two ounces spermaceti one grain ultramarine blue; put in small pieces in a tin pan, melt together, stirring the ultramarine blue in after the others are melted, and let cool in cake. Use a piece of polish the size of a hazelniic to a quart of starch, after the starch is oTssolved, before putting in the hot water. Iron shirt in ordinary way, dry thoroughly; after ironing then place on polishing board, without covering, and after slightly moistened, finish with round part of a polish- ing iron, by going crosswise over the linen, holding the iron at a quarter angle, giving the iron a quick, rolling, sliding mo- tion, and having the iron hot. MRS. MARY J. STAHL.

Oatmeal Wash For Face and Hands. Put one pound fine meal in three pints cold water; let it stand twelve hours, then ■nit it in a bag to drip. To the distilled liquid add one ounce glycerine and one gill alcohol. MRS. MARY WENDELL.

110 THE YORK COOK BOOK.

To Brighten and Clean Carpet. Take equal parts of barrel salt and corn meal, dampen with water; sprinkle the carpet Vv'ith this and sweep the carpet very hard. This will also pre- vent moth from eating carpet; use more salt in this case.

MINNIE P. JOHNSON.

Half a teaspoonful of sugar will nearly always revive a dyr ing fire, and is always a safe thing to use for this purpose.

The unpleasant noise of a squeaking shoe will often be en- tirely removed by soaking the sole of the shoe in oil. Pour a small quantity of linseed or sweet oil upon an old plate or flat dish and allow the soles of the shoes to stand in the oil over I'ight.

FOR MOTHS, 'oop.k a piece of paper or rag in some spirits of turpentine r.nd place it for a day in your bureau, trunks, closets anil everywhere you are afraid ihey will make an attack. Two or three times a year will be quite sufficient. More than this would cause the clothes to smell unpleasantly.

In baking puddings set the pudding dish in a pan of hot water and the pudding will neither scorch nor become watery.

If vinegar is placed on the stove and allowed to boil it will help neutralize the odor of onions while cooking.

To keep jellies fronj!» molding cover them over with pulver- ized sugar to the depth of a quarter of an inch.

In canning fruit Put on the top and tighten with the hand of clamp, then with the back of a knife press down the edge of the top firmly on the rubber. Invert the can and let stand upside down untilperfectly cold, thus allowing the fruit juice to help seal the jars. Do not disturb the lids by trying to lighten still more after the jars become cold.

Nothing cleans water bottles more effectually than tea leaves and vinegar, which should be well shaken about in them and the bottle then rinsed with cold water.

A little salt on a damp cloth will remove egg stain from silver, and will also remove tea stains from china.

MISCELLAXEOUS 111

In beating the whites of eggs add a pinch of salt.

Try a handful of sugar in the water in boiling sweet corn.

SOME OF THE USES OF KEROSENE. The latest dis- covery as to the. use of kerosene is that it softens boots or shoes which have become harsh from water soaking, making them as pliable as when new. They should then have a coat of castor oil to prevent a like condition. It is also good for clean- ing silverware.

To tell when a cake is done moisten the tip of a finger and touch the bottom of the pan, and if it hisses it is done.

Salt is a sure, preventive of moths in carpets if put around the edges when tacked down.

In roasting meat the time allowed, that is, a quarter of an hour for every pound, must be reckoned from the moment the meat begins to cook, and not from the time it is put into the oven, and even with this precaution a little e.xtra time should be allowed, unless the meat is required underdone.

All boiling puddings must be plunged at once into boiling water, and the water must never for a moment be allowed to cease boiling. To dish a pudding, plunge it for a moment into cold water, and it will turn without breaking.

A few drops of glycerine put in the fruit jars the last thing before sealing them will keep them from molding.

When baking cake, instead of using paper in pans, grease [hem well and sprinkle well with flour, shaking off the. surplus.

TO KEEP JELLY. Cut heavy writing paper to fit the top of jelly cup, grease paper with butter and lay on the jelly, then cover the top of glass with soft manilla paper moistening with the white of an egg. Set away in a cool, dry, dark place.

I^OV 2T ^Slt

One copy del. to Cat. Div.

NOV 2rK^