Ingredients
- one pound of fruit one-half pound of ata sugar
- three gills of water
- one wrings a cloth
Directions
scarce they may be canned the same as pears or peaches.
PRESERVED GREEN CORN,
3oil on the cob until the milk ceases to flow when the grain is pricked. Cut off the corn and pack in stone jars in the following order :—A layer of salt at the bot- ter halfan inch deep. Then one of corn two inches
pth, another half-inch of salt, and so on until the jar is nearly filled. Let the topmost layer of salt be double the depth of the others, and pour over all melted —not hot—lard. Press upon this, when nearly hard, thick white paper, cut to fit the mouth of the jar. Keep in a cool place. Soak over night before using it. Green corn is difficult to can, but J know it will keep well if put up in this way. And, strange to tell, be so fresh after the night’s soaking as to require salt when you boil it for the table. Should the top layer be musty, dip lower still, and you will probably be rewarded for the search.
PINEAPPLES,
Pare very carefully with a silver or plated knife, as steel injures all fruit. With the sharp point of the knife dig out as neatly and with as little waste as pos- sible, all the “eyes ” and black specks, then cut out each of the sections 1n which the “eyes” were, in solid pieces clear down to the core. By doing this all the real fruit is saved, leaving the core a hard, round woody substance; but it contains considerable juice, Take this core and wring it with the hands, as one wrings a cloth, till all the juice is extracted, then throw it away. Put the juice thus saved into the s\ * Iet it boil up
five minutes, skim till clear, then add the fruit. Boil
150 THE BREADMAKER'S COOKING LESSONS,
as short a time as possible, and have the flesh tender. tion | The pineapple loses flavour by over-cooking sooner fruit than any other fruit. Fill into well-heated jars, add all pres the syrup the jar will hold; cover and screw down as com soon as possible. and STRAWBERRIES. pore
Put berries and sugar into a large flat dish and allow sug: to stand about four hours, then draw off the juice and befc put into preserving pan and allow to come to a boil, boil removing the scum as it rises ; then put in the berries, syt and let them come to a boil. Put into warm bottles boi and seai quickly. pol CHERRIES CANNED, ea
Take to every one pound of fruit one-half pound of ata sugar, three gills of water. Put the sugar and water on Tc the fire to heat, and as soon as it comes to a boil put in pa the cherries and only allow them to scald for quarter of an an hour; put into bottles boiling hot and seal. A few bt of the kernels put in to scald with the fruit imparts a ot fine flavour. Be sure to skim well. os GREEN GOOSEBERRIES. a)
Top and tail the gooseberries, and then fill wide- a mouthed bottles, shaking them down till no more can ° be put in; then tie down with damp (not wet) bladder, be and place the bottles, surrounded by hay, in a boiler of x cold water, over a slow fire; let them simmer till reduced about one-third, then take the boiler off the fire, and let t the bottles remain in it till quite cold. | 1