The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1885-08-28
DUMESTiC HINTS Is.
PREPARING FRUITS FoR CANNING.

twenty-five minutes; eight ounces OF
sugar to a quart.
Boil peaches whole fifteen minutes,
using six ounces of sugar to Il quart.
Boil pears from twenty to thirty
minutes-twenty for halves and thirty
for whole ~pears-using six ounces oil
sugar to a aaart can of fruit.
Boil wh0rtleberries five minutes.
the amount of sugar to a quart jar
should be four ounces.
Boil plums ten minutes; eight ounces
of sugar to a quart is needed.
Boil blackberries six minutes with
six ounces or sugar To the quart.
Raspberries SIX minutes. with -four
ounces of sugar to the quart.
Boil cherries five minutes; tho
amount of sugar to a quart is six
ounces.
Fruit cans ought to be frightened
both before and after the fruit cools.
Never use poor rubbers if you want
your fruit to keep well. The best cans
have porcelain tops. Keep canned
fruit in adark, cool place in the celler.
A plain board cupboard Tin 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 a 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 a
make one good enough to put in q
dark corner of your cellar. / can as
sure you it will pay well for the trou.
bic. Fruit kept in the dark retains its
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 night. Pour Oft this water and
they arc ready for the pickle, which
prepare thus: For each quart oil
sharp vinegar take two and a hall
large cups sugar and one tablespoon
full each of the following spices: Gin
namon, cloves, allspice, black pepper
and nutmeg. Add a cup of ~raisins;
scald all together until the cucumbers
/ are easily DGuCtIdbCu Will AOIhs
GREEN CUCUMBER PICKLES.
Put the cucumbers in a 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 a syrup made as follows: Three
and one.half pounds of sugar, one
quart of the best vinegar, two ounces
stick cinnamon, two unc 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, ona
pint vinegar, one tablespoon allspicb,
one tablespoon cloves and a little nut
meg. Boil slowly nearly an hour
stirring occasionally.
MoLDINEss.
Fruit ~jellies may be preserved from
moldiness by covering the surface one,
fourth of an inch deep with pulverized
sugar.
PRESERVED CERRANTs.
Get your c%urrants when they are
dry; TO every pound of currants pul
a pound of sugar in a preserving pan.
with as much juice as will dissolve it.
When it boils. skim and put in your
c~urrants. Boli till the juice jellies
Can while hot or the same as any car
ned fruit. This is nice for tarts.
TOMATO CATsUP.
Cut your tomatoes, boil soft and rub
them through a wire sieve. To four
quarts of pulp add one tablespoonful
salt, one teaspoon black pepper, one.
half teaspoon cayenne pepper. one.
half ~teaspoonful cinnamon, one-hali
teaspoonful cloves, and sugar to suit
the taste. When nearly done add !
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 sail
plentifully over them, stand oveI
night, drain dry as possible, and add
twelve good-sized onions sliced, two
quarts of good vinegar. two pounds Of
sugar, two tablespoons each of ground
mustard and allspice, IN tablespoon
of cloves, one tablespoon Of black pep.
per; mix all thoroughly, cock until
tender, but not soft enough to fall tx
pieces.
PICKLING 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, rover