HOW AVE COOK IN TENNESSEE

pour the boiling fruit into a pitcher and then into the jar, as it can be done more rapidly. — Mrs. H. R. Lancaster.

Canned Peaches. — Select large, ripe peaches (not soft) ; pare and halve them; throw them in cold water until ready to can them. To each pound of fruit allow half pound sugar, and just enough water to prevent scorching. Let them come to a boil and boil about five minutes; put them into the jars (having heated them by pouring some very hot water in them, and set them in a pan of hot water; also heat the tops) ■ let the jars be full of fruit, and pour the hot syrup over them. Screw the tops on immediately.

Canned Peaches. — Have nice plum peaches; wash clean, peel carefully, cut in halves and put them in cold water to prevent discoloring. Have a porcelain kettle, into which put the sound peelings and the seeds of the peaches, and when the kettle is half full cover with boiling water and boil till tender. Then strain into a bowl; wash the kettle and put in the water from the peelings. Then put in your peaches, and boil till you can stick a straw into them. Can while boiling hot. Run a silver knife down the sides to expel the air. This syrup may be dark but will bleach out in the course of time — during the winter. Do not use this same syrup for a second kettle of peaches, as it makes too much acid, and they will not keep.

Canned Peaches. — Pare, halve and seed ; make a syrup in pro- portion of one pint water to a pound of sugar (use best granu- lated sugar). When syrup boils drop in enough fruit for one can. Have cans prepared by placing in a large pan of hot water; also put a silver tablespoon in the can before filling. In canning use porcelain lined kettle and new rubbers. Fill can to overflowing; screw top tightly; keep in a cool dry place. — Mrs. B. 0. Snider.

Canning Red Raspberries. — Fill the jars with fruit, shaking down well (but do not crush). Adjust rubbers and screw on tops loosely. Put several folds of cloth in a kettle to prevent

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contact ; then put in the cans, separating them from each other with a folded cloth. Surround with tepid water, to rather more than one-half the height of the jars. Then bring to boil- ing point, and boil until the steam will issue from jars when opened. Lift from kettle, and fill to brim with boiling syrup, made in proportion of one cup sugar to half cup water, and for a pint can of raspberries add one tablespoon of currant juice (this gives the berries a rich flavor). All kinds of berries can- ned in this way, remain perfectly whole and retain a fresh fruit flavor, that is lacking when stewed or cooked in a granite kettle. Plums and peaches require longer cooking than a tender berry. — Boston Cooking School.

Canned Blackberries. — Have nice ripe berries ; wash and put in kettle with a teacup of water. Let them come to a good boil and can; add a cup of sugar, if you like.

Canning Tomatoes. — Only perfect tomatoes should be used for canning. If a large quantity is to be canned, have a large panful of boiling water on the stove all ready. Select your tomatoes, and drop them into the boiling water, leaving them there for only a few minutes. Then remove them, and place in another panful of cold water, when the skins can be readily re- moved. I cook tomatoes just long enough to bring them to a brisk boil, when they are ready to can. Have the jars already cleaned and on the stove hearth heating, then there will be less danger of breakage. Have the rubbers— all new ones — handy. I get new rubbers and lids every season. After filling the jar full with the boiling fruit, put a "knife down into it, to insure the escape of all air, then see that the jar is filled to the brim. Wipe the jars perfectly dry, place the dry rubbers on, then screw the already hot lids on as tight as you can, and set aside to cool. Do not try to screw the lids on tighter after they are cool, for it destroys the suction. The above rules will hold good for any kind of fruit, only some have to be cooked longer than others.— Mrs. B. M. AV., Chilocco, Okla.