The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1885-08-27
DOMESTIC HINTS.
PREPARING FRUITS FOR CANNING.

PREPARING FRUITS FOR CANNING.
Boil tomatoes twenty minutes, add
little salt; can hot.
Boil ripe currants six minutes;
amount of sugar to a quart, eight
ounces.
Boil Siberians, or crab-apples, whole
twenty-five minutes; eight ounces OF
sugar to quart.
Boil peaches whole fifteen minutes,
using six ounces of sugar to a quart.
Boil pears from twenty to thirty
enthusiastically for halves and thirty
for whole pears-using six ounces of
sugar to a quart can of fruit.
Boil whortleberries five minutes;
the amount of sugar to quart jar
should be four ounces.
Boil plums ten minutes; eli ght ounces
of sugar to quart is needed.
Boil ckberries six minutes with
six ounces of sugar to the quart.
Raspberries six minutes. with four
ounces of sugar to the quart.
Boil cherries five minutes; the
amount of sugar to a quart is six
ounces.
Fruit cans ought to be frightened
both before and after the fruit cools.
Never use Foor rubbers if you want
your fruit to keep we'll. The best cans
have porcelain tops. Keep canned
fruit in dark, cool place in the celler.
A plain board cupboard in the celery
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 fall,
and, great is the fall thereof, as we'll
as great waste of fruit and time.
Avoid all such calamities. Have a
cupboard for your fruit. Any man
or boy that is handy with tools can
make one good enough to put in a
dark corner of your cellar. can as
sure you it will pay we'll for the trou-
BILE. Fruit kept in the dark retains it's
flavor better. Try it and Judge for
yourself
RIPE CUCUMBER PICKLES..
Take large yellow cucumbers, pare
and take out the seeds and cores, soak
in salt and water two days. Then
take them out of the brine, pour over
them boiling water, and let them stand
over hight. Pour oft this water and
they arc ready for the pickle, which
prepare thus: For each quart of
sharp vinegar take two and half
large cups sugar and one tablespoon
full each of the following spices: Gin
namon, cloves, allspice, black pepper
and nutmeg. Add cup of raisins;
scald all together until the cucumbers
are easily penetrated with fork.
GREEN CUCUMBER PICKLES.
Put the cucumbers in stone jar,
sprinkle salt over them; then pour
boiling water over, just enough to
cover when weight is laid on them;
let them stand until thoroughly cold,
or over night; drain dry and pour over
sharp vinegar seasoned with CHINA
mon, cloves and pepper, adding sugar
to make them taste nice and sweet.
Put horse radish leaves on top of the
pickles.
SWEET PICKLES-PEACHES AND PLUMS.
Put the fruit in stone jars, cover
with Il syrup made as follows: Three
and one. half pounds of sugar, one
quart of the best vinegar, two ounces
stick cinnamon, two ounces cloves,
the whole boiled together and thrown
over the fruit hot for three successive
days. Keep in cool dark place well
covered.
SPICED CURRANTS.
-Four quarts ripe currants, three and
one-half pounds brown sugar, one
pint vinegar, one tablespoon allspice,
one tablespoon cloves and little nut
meg. Boil slowly nearly an hour,
stirring occasionally.
MOLDINEss.
Fruit jellies may be preserved from
wv hno ,r,So
fourth of an inch deep with pulverized
sugar.
PRESERVED CURRANTS.
Get your currants when they are
dry; to every pound of currants put
a pound of sugar in a preserving pan,
with as much juice as will dissolve it.
When it boils. skim and put in your
currants. Boil till tho juice jellies.
Can while hot or the same as any can.
ned fruit This is nice for tarts.
TOMATO CATsUP.
Cut your tomatoes, boil soft and rub
them through wire sieve. To four
quarts of pulp add one tablespoonful
salt, one teaspoon black pepper, one
half teaspoon cayenne pepper, one
half teaspoonful cinnamon, onc-half
teaspoonful GLOVES, and sugar to suit
the taste. When nearly done add a
little good strong vinegar. Boil three
hours. Bottle and cork tight, seal the
corks with sealing wax.
CHOW-CHOW.
Two gallons of green tomatoes,
sliced without peeling, sprinkle salt
plentifully over them, stand over
night, drain dry as possible, and add
twelve gOod-slzed onions sliced, two
quarts of good vinegar. two pounds of
sugar, two tablespoons each of ground
mustard and allspice, one tablespoon
of cloves, one tablespoon of black pep
per; mix all thoroughly, cook until
tender, but not soft enough to fall to
pieces.
PICKING RIPE TOMATOES.
To one gallon of ripe tomatoes,
peeled, add two tablespoonfuls of
mustard, two of black pepper, two of
allspice, one of salt, one of cloves; all
the seasoning must be ground; cover
them with vinegar. let them scald but
not boil tlreo hours. Be sure to Sc
lect good, firm tomatoes for picking.
R1CKLED PEARS.
Pare and halve the fruit; take seven
pounds of fruit, three pounds Of sugar,
one quart of vinegar. one ounce of
whole cloves, one ounce of stick Gin
namon; put all together and boil slow
ly for a short time. This recipe is
good for either pears peaches or
plums.
AutOcrat Hamilton.