The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1890-07-02
HOUSEHOLD NOTES.
MRS. S. 4. NETTLES.
CANNING FRU1r.-Pare all fruit with

CANNING FRU1r.-Pare all fruit with
silver knife, and, as it darkens by
exposure to the air, drop each piece
as pared into cold water, and prepare
only the quantity needed to fill two
cans. Fruit looks and is better when
whole, the juices are clearer, and the
flavor is more fully retained 1t is
difficult to cook a large quantity even
without injuring the shape. For this
reason it is better to cook only enough
to fill a few jars at time. Cook fruit
in a porcelain-lined or granite kettle.
If tin is used it should be new. Cook
evenly for fifteen minutes after it be-
gins to boil. There is no necessity
for using sugar in canning fruit, but
one tablespoonful to quart of fruit
is sometimes added. When ready to
can have all articles needed close at
hand Set the can on two thicknesses
of warm, wet flannel. Dip out the
boiling fruit with a long-handled ladle,
and fill the jar to overfowing. Run
a knitting needle three times down to
the bottom of the filled can, aud lib
crate the air bubbles. Then with a
quick movement, break the bubbles
lying on top and seal without the loss
of a second. In ten minutes tighten
the tops again with your wrench, and
when the cans are cool wrap in paper,
and keep in a cool, dry, dark place.
Be sure there are no seeds or sediment
on the rubber ring before sealing.
Another way OF canning fruit is as
follows: Fill the jars with fruit and
pour over cold water, slightly sweet
ened, until the jars are filled to over
flowing and seal. Place a cloth in the
bottom of kettle and ill with cold
water, let the jars remain i'll the ket-
tie for fifteen minutes after the water
begins to boil, OF until the water boils
in the jars. Remove and set out OF
a draught to cool. Before putting
away tighten the tops. I have tried
both methods with success, having
them to keep perfectly sweet and firm
until the next summer. I prefer the
latter method, as it is much easier,
and I think preserves the favor best.
CREAM CAKE.-Two cups of coffee A
sugar, butter the size Of an egg, three
eggs, pinch of salt, two cups of sweet
milk, two heaping teaspoonfuls Of
baking-powder sifted through six lev
ell cups of flour. Should you not wish
to use butter for shortening, take two
thirds cup thick sweet cream, one and
one.tbird cups of sweet milk, and
about five cups Of -four. This guam
tity will make siA layers of cake, three
for each loaf. Beat the butter and
sugar first, then add the eggs, beat
until very light, then add the other
ingredients, the flour and baking
powder last. Bake in Jelly cake tins
if you have them, if not, in ple-tlns,
in a moderate oven. When cool,
spread the filling between and sprln-
kle sugar on the last layer.
CREAM FOR FILLING. Place one pint
of new milk in rev basin over boil
ing water to scald; beat two eggs
smooth witt two tablespoonfuls of
-four, add one cup Of sugar, stir into
the boiling milk until it thickens, re-
move from the fire, let cool, and flavor
with lemon or vanilla
LEMON CREAM--This cream may be
used for filing the cake instead of
that given, if desired; it also is nice
for tarts: Juice, yellow rird (grated),
and pulp of two lemons, being careful
to remove every seed and not to CRATE
in the white part Of the rind Or the
Jelly will be bitter; beat three heap
ing tablespoonfuls of flour with two
small eggs, add two cups Of water,
two cups of coffee A or standard gran
lated sugar, pinch of salt, and the
lemon juice; place in a new tin dish
in boiling water and cook until the
mixture thickens. I sometimes add
layer Of raspberry or other nice jam
or Jelly to the cream when spreading
it between cake layers, for variety.
It is the attractive way in which food
is arranged and served that adds
much to its relish.
SILK must never be ironed, as the
heat takes all the life out of it and
makes it seem stringy and habby. II,
however, you wish TO press out old
bits of silk and ribbon for fancy work,
use an iron only moderately hot, and |
place two thicknesses. of paper be-
tween that and the silk.