The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1885-09-08
The SPIRIT OF DEMOCRACY
TUESDAY, SEPTEMBER s. 1885.
THE CANNING SEASON.

Boil tomatoes 20 minutes, add little
salt can hot.
Boil bsckherries minutes with
ounces of sugar to the quart.
Raspberries 6 minutes with ounc es
of sugar to the quart.
Boil cherries minutes; the am mount of
sugar to quart is 6 ounces.
Boil plums 10 minutes; s ounces OF
sugar to quart is needed.
Boil ripe currants 6 minutes; amount
OF sugar to qusrt 8 ounces.
Boil peaches whole Is minutes, using
6 ounces Of sugar to qrart.
Boil whortleberries 5 minutes; the
amount OF sugar to jar should be A
ounces.
Boil. Siberians. or crab apples, whole
% minutes; ounces of sugar to q
quart.
Fruit jellies may be preserved from
mcldiness by covering the surface I OF
an inch deep with pulverized sugar.
Boil pears from 20 to 80 minutes-2O
for halves and 30 Tor whole pears-using
6 ounces Of sugar to quart can Of fruit.
SPIcED CURRANTs -Four quarts ripe
currants, 81 pounds brown sugar, l pint
vinegar, l tablespoon sllspice, table,
sDoon cloves and little nutmeg Boil
slowly nearly an hour, stirring occasion.
ally
| 3 .T.
PIcKLED PEARS -Paro and halve the
fruit; take Z pounds OF fruit, 3pounds of
sugar, ! qnart Of vinegar, l ounce Of
whole cloves, l ounce stick cinnamon; !;
put all together and boil slowly for q
short time. This recipe is good for
either pears, peaches or plume.
PIoKLISG RIPE TOMATOES TO gall
lon ripe tomatoes, peeled add 2 table,
spoonfuls mustard, 2 Of black pepper, 2
OF ailspice, l OF salt, l of cloves; all OF
the seasoning must be ground, cover
them with vinegar, let them scald but not
boil 8 h,urs. Be sure to select good,
firm tomatoes for picking.
SWEET PICKLES, PEACHES AND PLuMs.
Put the fruit in stone jars, cover with
a syrup made as follows: Three and
half pounds sugar, quart best vinegar,
ounces stick cinnamon, the VIII ole boil.
ed together and thrown over the fruit hot
for 8 successive days. Keep in dark
place well covered.
PRESERVED CURRANTs. Get your cur.
rants when they are dry to every pound
Of currants use pound of sugar in
preserving pan, with as much juice as
will dissolve It, When 1t dissolves skim
and put in your currants. Boil till the
juice jellies; can while hot or the same
as any canned fruit. This is nice for
tarts.
GREEN CUcUMBsR PICKLEa.-Put the
cucumbers in stone jar, sprinkle salt
over them then pour boi:ing water over.
just enough to cover when weight is
laid on them; let them stand until thor
oughly cold or over night; drain dry and
pour over sharp vinegar seasoned with
cinnamon, cloves and pepper. adding su-
gar to make them TASTE nice and sweet.
Put horseradish leaves on top of the
pickles.
TOMATO CATsUP.-Cut your tomatoes,
boil soft and rub them through a wire
sieve. To 4 quarts Of pulp sdd l table,
spoonful salt, l teaspoon black pepper, ]
teaspoon cayenne pepper. ! teaspoon cin
namon4 teaspoon cloves, and sugar to
suit the taste. When nearly done add
little strong vinegar; boil 8 hours hottie
and cork tight; seal the corks with seal
ing wax.
CHow.CHcw Two gallons of green
tomatoes. sliced without peeling, sprin.
kle salt plentifully over them, stand over
night. drain dry as possible, and add IL
good sized onions sliced, 2 quarts good
inegar. 2 pounds sugar, Q tablespoons
each ground mustard and allspice, Ia.
blospoon cloves, Of black pepper, mix
all thoroughly, cork until tender, but not
soft enough to tall to pieces.
RIPE CuCUMBER Pickles Take large
yellow cucumbers, pare and take out the
seeds and cores, soak 10 salt and water Q
DAYS; then AXE them out of the brine,
p,ur over them boiling water and let
them stand EVER night; pour of this wa
ter and they are ready for the pickle,
which prepare thus: For each qoart OF
sharp vinegar take p large cups sugar
and teaspoon each OF cinnamon, cloves,
allspice, black pepper and nutmeg; add
cup OF raisins; scald all together until
the cucumbers are easily penetrated with
q fork.
Fruit cans ought to be tightened both
before and after the fruit cools. Never
use poor rubters If you want your fruit
to keep well. The best cans have porce.
lain tops. Keep canned fruit In dark,
cool place in the cellar. A plain board
cupboard in the cellar, with doors, is just
the thing to keep fruit in. Swing shelves
in the cellar is no place for fruit. Fruit
gets too much light and sometimes takes
a fall and great. is the fall thereof, as well
as great waste OF fruit and time. Avoid
all such calamities. Hrve cupboard
for your truit ANY man or boy that is
handy With tools can make one good
enough to put in dark corner Of your
cellar. can assure you it will pay well
for the trouble. Fruit kept 10 the dark
retains its favor better. Try it and Judge
for yourself.
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