Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-08-01
ADVERTISING RIA.
FARM AND FIRBsIDE.

CANNED FRUIT.-Glass jars are the
most economical; they will cost a trifle
more to begin with, but can be used year
after year, by occasionally supplying new
elastics when the old ones grow loose.
Examine each jar carefully before using.
to be sure that there is no imperfection.
| The elastic must be tight and firm, the
screw in good order and the glass without
crack or nick. The fruit must be fresh
and mature, but not over-ripe. Granu-
lated sugar is the best for canning; COM
mon grades are not so pure, and will in
jure the flavor Of the fruit. Sugar is not
necessity in canning, but fruit put up
without it is only suitable for making
pies. Huckleberries, raspberries and
blackberries are palatable with a very
little, but strawberries put up in this plain
way look faded and taste insipid. Sugar
helps to preserve the form of the berries;
without it they will be liable to become
mushy and soft in cooking, especially if
that process is carried on too long. The
| usual proportions are, quarter Of pound
of sugar to each pound Of fruit, which an
swers very well for the sweeter varieties;
! for those which are very sour the guam
tity may be increased or even doubled,
making half pound of sugar to each
pound of fruit, which is the greatest
amount ever used in canning. When the
fruit is properly cooked, and while still
boiling hot, place folded cloth in a pan
and saturate it with cold water; on this
put the jar to be filed, with silver spoon
in it. Fill the jar to the very brim, ad-
just the elastic, wipe it dry, and screw on
the top without a moments delay; as the
fruit cools, and the glass and metal con-
tract, the top must be repeatedly tighten
ed, until it can be moved no farther. Keep
in cool, dry place, and unless it is dark
as well, wrap the jars in paper before put
ting them away. The action of light af-
fects the color and sometimes causes fer
mentation.
CANNED BERRIES.
If the fruit requires washing let it be
done as expeditiously as possible and the
water we'll drained off, after which it must
be carefully looked over and placed in the
preserving kettle with alternate layers Of
sugar in whatever proportion has been dc.
cided on. Heat slowly to boiling, then
cook rapidly until the fruit is well heated
through, which will be from five to fft~ IN
minutes, from the time it begins to boil
according to it's character, and can as be-
fore directed. If there is surplus of syrup
it may be canned separately and used to
nd
mango. Never put away a jar partly fill
ed; it will be almost sure to spoil. The fire
for canning should be steady; absolute
boiling is necessary to the preservation of
the fruit, and unless this is brought about
quickly, after the juice is sufficiently iber-
ated to prevent burning, much of the deli
cate flavor is driven off in steam, and the
fruit also loses it's fine color. A more
troublesome method Of canning is some
times adopted by those who are particular
ly DESTROYS as to the appearance of their
fruit.
CANNED STRAWBERRIES. RASPBERRIEs
AND BLACKBERRIEs..
Fill the jars three quarters full of berries
and the balance with clarified syrup, boil
ing hot; screw the tops loosely on, and set
the jars on CRATE in vessel of water,
deep enough to come an inch below the
cover; bring to boil and cook for ten
minutes longer, take out and fasten the
tops tight, tightening them again as they
cool. Fruit canned in this way retains Its
frmness and flavor better than by any
other method, but it is tedious process
and cannot be recommended where there
is great quantity to be put up.
oCALLoPED TOMAToEs.-Peel and cut
in slices one-fourth of an inch thick; pack
in pudding dish. in alternate layers with
a force-meat made of bread crumbs, but
ter, salt, pepper and little white sugar,
spread thickly on each layer of tomatoes
uppermost good bit of butter on each
sllce.-Dust with pepper and little SUI
gar. Stew with dry bread crumbs and
bake covered half an our.-Remove the
lid then and bake brown.
PRESERVED GREEN TOMATOES ITO
seven pounds of sliced tomatoes slice two
lemons, and add three and a half pounds
of sugar, spice to suit the taste with either
ginger root or cloves and cinnamon. Boil
until you can run the proverbial straw
through, then put in the jars, boil the syr-
up until thick; and pour over.
CURING INSECT NG.-Make stiff
paste by mixing water with common earth
from the garden, and bind it on the part.
1t will give immediate relief to the pain,
and if allowed to remain for few hours
no effect of the sting will remain.
FIG PREsERvEs.-Onep pound white SUI
gar to pound Of figs. Let the syrup boil
awhile before putting in the figs. Flavor
as you choose. Take four or five lemons,
slice them thin and cook with the fruit.
To remove the skins nicely lay the figs in
strong alum water
RICE CAKEs.-Boil a cup of rice very
soft mash it fine; add pint of milk and
8 eggs, stir in little flour, butter the
griddle, and turn on the batter in small
cakes. Serves with a little nutmeg and
fine sugar. =
The LAUNDRY.-A tablespoonful of
black pepper put into the first water in
which gray and buff linens are washed viii
keep them from spotting. There is no OBJ
lection to it, and it softens the water like
soda.