Milford chronicle., 1883-06-08


and G,rm Of the irnlL One thing We have no
iced with pefsons not thoroughly acquainted
Z with tie business. Is to be carsless abon, filing
!. the cans. thinking ilile spacs Wildo no harm.
Bui lite air 10 never se small space viii pro
duce mould. thereby hjurng the taste oi the
iiuil. t inay be pronounced goo ;. but compared
70 a well flied j4r the difference viii be readily
discovered one is fresh. she other Is nof the
least bit Of trouble would have saved IL and
made iI perfectly healthy and palainble.
In selecting cans be sure to select q pattern
that Is easily closed excluding all air. Persons
dider greatly about the amount Of sugar to be
used. suall iruii will keep equally as we'll with
Oul sugar but pears, peaches and ounces require
= syrup suitable 10 Taste. Berries should not be
toe ripe but canned a. soon as possible after
piskmg. or beisrs iermation eommenefs Al
imperfect ones should be takel out. Currants
and cherries should he fu y ripe it is savii Of
jars TO use a htlle water as possible IN cook pg,
say about one pint to the gallon Of ruit. Il is
necessary to cook tomatoes and guCseberHes
down 70 One-haii or ons-third. Pears should be |
nearly ripe to be iu proper cond tiOn, peaches full
ly ripe. but not soft, aad carefully peeled. By
leaving few Of the pits in. you viii have a de-
leipus favor Of the almond. Grapes should no
picked singiy from the bunch, press out the pulp
in one weasel, put the skins in another; boil the
pulp few minutes. then pass through a cullen
der to separate from the seed, boil the skins in
pure water until tender, then put IN the strained
pulp to which adj one-iourfh pounl Of sugar to
a haf pound Of fruit; bring to a boil and can
Every person will pronounce this exec lent who
g. Is the opportunity 10 taste it; we only give our
opinion IN = small way.
In the large canning business where the man. ,
agsr understands the business thoroughly lie I
can PR serve many things that We know nothing d
about. Corn we think excellent but have had q
no experience in canning; boPe our Sisters will
give Us a recipe. Poultry, in fact meats OF all >
kinds are being canned IN our State and shipped ,
in large quantities to the northern cities and 4
even to Europe. o
IN conclusion We will say as you put your fruit
in the can. 50 viii it come out again, aud you a
need not expect rich de icous apple sance to il
come from cans into which you put small hard. G
knotty. sour apples; and canning peaches that u
are 4 It and iusIpid does not add anything to
their favor but they will retain the fat, inripd !
taste If lsft for years. Respectfully submitted. ~
AMELIA A. BACON, "
Chairman OF Committee. Il
REPORT OF COMMITTEE ON COOKING. ci
WE the undersigned having been appointed =
;ommittes on Cooking. beg leave 10 give ex- n,
iression to a few OF our thoughts. OF
OF what use is a crop Of wheat or potatoes,
yell iatlened beef, lamb or chickens in fact, In
nythins raised on . farm, unless you know On
low it can be properly eoOkedl th
We profess to know but li;tle in the culinary q
apartment, but are willing to give few sug-
estions. The frat thing necessary is to see that ~
uur potts. pans and sauce pans are perfectly free nf
ON sand, dirt or grease and that your tea cloths ca
re in the sane good order, otherwise your iODd nc
i'll be il-asted and perniciOus to the conshtu- WI
on. Intelligent domestic economy is that which IN
iaehes, when to co0k, what 70 cook, and how ~
cook. Care must be taken in boiling, 70 have o''
Ancient water, and that il is constantly kept s.
liing or you will be deceived in the time, and on
le contents taken up at the proper moment
hen il is just done enough. THIS art Of boiling th,
one If the most simple Of culinary processes, {.
Ut requires a ygant and patient observer. Won
he first thing necessary to roasting is to have tba
Dw, steady fire q cook who does not attend to "
is will prove herself incompetent Tor her work. inst
should be we'll Oasted with the drippings, and -
ken out att right time without waiting for all
e auma juices 10 be exhausted, yOn will thus
tisy an epicariaH taste. Frying too, requires
uch attention, aud just at thls season when all
3 have to eat requires to be fried, fsh being ,
z main dependence, The pan should be OF
mcient thickness TO prevent burning; a nice
ad cut in half, slightly mealsd with plenty Of
ppings Tried TO 3 beautiful brOwn, makes an
cellent relish for supper. Bread is the staff ol
;, aud to make goOd, sweet bread is an import.
: acquisition, as well as an Accomplishment
any QUE to be proud Of. No rule eau be sci
it, for success depends upon the flour, the MS.
/, the heat, and the moisture. The points
suing attention IN this prOcess are several
e -four must be Of the best quality, the pota.
s fresh and mealy, the yeast cakes iresh the
ment in the right condition, the kneading
rough, the raising Of the dough carefully
iched that il does not proceed TOO far and
se the bread TO sour. After the dough is
ced in the pans, it should be allowed 10 rise
ore being placed in the oven, the tempera. abov
Q Oi the oven and the time consumed in bak-
have much to do with the perfection of the
cess, for II this last is unattended, your labor,
cost OF material will all be lost. Il is useless ol
% into ell the details Of cooking very exien. And
y for others who hsYe had more experience SOO
q we, but i our worthy sisters can be beue-
BY this, we sincerely hope they will show IN
I appreciation by extending cordial invita-
to tins committee to partake Of a repasL that
may judge il We have rendered them any Rel
stance, sALLIE HoRsEY, the Ia
PaEHE RIaaN. Com.
KATIE WHEATLEy. you
ITLAHD GRANGE, DECORATION DAT.
has been the custom of Fruilland Grange,
icOrate the graves OF departed loved ones,