The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1874-09-04
SEASONABLE RECIPES.

In slices II they are clingstones, and put
Z AZ once INTO the cans, with water enough
J 10 cover them. This will prevent their
turning dark, and, II put into the same
water In which they are cooked, there will
: ne less flavor lost than If the water were
, changed. The water may even be hot, and
Then, II set at once into the bath of hot
water which they are TO be cooked, much
Time Will be saved. Pebbles or nails may
be spread over the bottom of the kettle.
say wash-boiler in which they are to be
heated, the cans of fruit set in, and then
water few degrees warmer than the con-
tents OF the cans may be poured In between
them. This use of warm or hot water to
begin with is only TO save time. and ii does
save great deal Of time.) The whole may
then be heated to the boiling point and
Doiled ten minutes, or enough TO barely
cook the fruit. Then lift at once TO the Ia
Die, wipe the tops of the cans, and adjust
the covers as soon as possible. Some spend
a little time in letting out the steam bub-
bles aud filling up with boiling water, but
this is no material advantage. Fruit put
up IN this way is likely to have quite
vacuum above the liquid, but this is no
sign ofair unless fermentation commences.
in which case the fruit should be opened
Immediately. The cans should be exam
In dry, dark place. If is also COOL that
Is better, but not essential.
To Can Cooked Peaches.-A more ex-
peditious method than the above is to cook
the peaches (peeled or unpeeled) in por-
celain-lined kettle, with sufficient water to
cover them until they are quite tender. In
the meantime have all the cans and covers
ready, and heated by being filed with hot
water; when the fruit is ready, empty ont
the water. dip up the fruit with some small
utensil like "A teacup with a handle, fill
the cans quickly, set them on heated
plate or board, wipe the tops and seal at
once. The peaches may be either whole or
sliced. II the skins are tender, or if they
be intended for pies, they may be put in
unpeeled. For pies, also, they may be
harder fruit. In any case, the fruit for
cooking should be rather under-ripe than
over-ripe. None but good fruit is worth
he trouble of preserving in any shape.
Baked Tomatoes Canned. Select the
tomatoes of nearly uniform size. or place
the largest where the heat is the strongest.
so that all will cook uniformly. Two
inches or two-and-a-half in diameter is the
best size. Bake them i'm earthenware-in |
large pie-dishes if at hand. Let the heat |
be strongest on the top, so that the juice |
will not cook away too fast. An hours |
time ought TO cook them sufficiently. |
When tender throughout. they make a
delightful dinner dish, served hot. If they
are 10 be canned, the cans should be hot
and everything ready before they are taken
out Of the oven. Then they should be
lifted quickly into the cans, and some of
the juice turned in to fill up between every
LAYER. II the Juice is done away. fill up
with boiling watcr, though ii will not be
so good. Have the juice or water fill the
cans even full, and seal at once. If there
has been any delay in filling the cans. or.
perhaps. any way at first trial. il might be
best TO set the cans i'm hot water. and boil
few minutes to make sure that the air is
quite expelled before sealing. These will
keep. like other canned tomatoes. an in
definite length of time. When wanted.
they should be taken out upon pie-dish
with the juice. heated through in the oven.
and sent to the table hot.
Canned Peach Ptddino.-Soak one pint
of picked and washed tapioca i'm three
pints of boiling water. letting il stand
three hours, then place in a glass fruit-can
a layer of sliced peaches, with sugar
enough to sweeten them. then layer of
the soaked tapioca. adding alternate layers
until the can or cans are filled. Then set
in kettle in two-thirds their depth of
water, heat TO the boiling point, and then :
boil half an hour take gu; and seal pre- !
cisely as you would any canned fruit
These will be very convenient I'm case of
any accident happening To your dessert,
or of an unexpected arrival of company
too late to cook dessert, or i'm case any
refreshments are wanted at an unusual
hour. and nothing is cooked. Serve cold.
or put into warm water and heat to the
boiling point.
Canned Blackberry P1ddino.-Place in a 2
can a layer of blackberries, with sugar !
enough to sweeten them, and over this !
sprinkling of rice. not quite enough TO
cover the berries. and so on with alternate
layers until the can Is full. Then add ,
water enough TO fill up the interstices. :
place in kettle of cold or warm water
and boil one hour. or until the rice Is well
cooked. Then seal and put away. to be
used when cold or hot.
Canned Tomato P4dding.-Peel and slice
good rich tomatoes, and place in a
can in alternate layers with one-eighth 4
dry rice. sweetening to the taste in every a
layer. Fill up with tomato juice. cook in ]
A boiler of water one hour after II com
mences to boil, and seal w as for fruit s
alone. When wanted, heat by boiling in
water half an hour.
Canned Apple Padding. Peel and chop h
good tart apples. and place in alternate !
layers with one-fourth the quantity Of !,
picked and washed rice. Fill up with
water, place in kettle of water. and cook
one hour after IL begins to boil. Then
seal rs for fruit. and when wanted place
in water and boil half an hour. Serve
with sugar or with grape-pudding sauce. q
Canned Grape Padding.-Pick and wash 6
good sweet grapes-say Concord-and !, :
pat i'm alternate layers with one-fourth the :,
quantity of picked and washed rice, and j
sugar enough to sweeten. FIJI up with
ter IL begins to boil. Can as usual for 9
fruit, and serve cold when wanted, either p