The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1895-08-21
Anaersp.s gntsIligetsesr.
To Can Vegetables:

The manner of canning one kind Of
vegetables applies to all kinds except
corn, and by mixing corn and tomatoes
| no difficulty is experienced with these.
Tomatoes are the easiest to can, and
are invaluable to the household.
| They make delicious soups and sauces.
CANNED WATERMELoN.-Cut rind
of ripe melon into small pieces three
inches long, first cutting off all green ;
boil till tender enough to pierce with
fork. Have syrup made of white
sugar to one pound Of fruit. Skin out
melon and place in syrup with few
pieces of race ginger put in a can and
seal, not hot, after letting it cook for
few moments.
STRING BEANs.-Next to tomatoes,
the vegetables easiest to can is the
string bean. Remove the tough strings
at the side and break the bean into
| two or three pieces. When ready
throw them into boiling water for ten
minutes and can like tomatoes.
P1cKLlD PEAcHEs.-Twelve pounds
peaches with stones six pounds su-
gar: one pint best cider vinegar; two
ounces whole cinnamon two ounces
cloves. Boil spices, sugar and vinegar
together for FIVE minutes, then throw
in fruit and cook FIVE minutes longer.
Ready for use in two weeks.
APPLE JELLY FROM CIDER-Take
of apple juice, strained, four pounds
sugar, two pounds; boil to jelly,
and bottle.
WHOLE ToMAToEs.-Fill large
stone jar with ripe, sound, whole to-
matocs add few cloves and sprink-
ling Of sugar between each layer
cover we'll with one-half cold vinegar
and one-half water. Put piece Of
thick flannel over the Jar, letting it
fall down into the vinegar, then tie
down with cover of brown paper.
These will keep all winter and if mold
collects on the flannel it will do no
harm.
TOMATO CArsUp.-One-half bushel
tomatoes, one-half gallon vinegar,
one-half ounce cayenne pepper, one
fourth ounce allspice, one ounce cloves,
one-half pint salt. Boil the tomatoes
until soft enough to press through a
sieve, then add the other ingredients.
Boil three hours to reduce one-half
the quantity. When cool add one
pint of brandy. Bottle and cork
tight.
PRESERVED GRApEs.-Press the
pulp from the fruit. Put the pulp
over to boil in little water. Then
press through colander to remove
the seeds. Then put juice, pulp
and skins together; add a pound of
sugar to pint; and boil down thick.
PRESERVED PEARs.-Pare, halve
and core any Of the standard brands
of pears not too ripe. Place them
into a jar or jars. Add three pounds
Of sugar to every four pounds Of pears.
Add a little lemon and ginger and
enough water to moisten sugar, and
let them steam for about four or five
hours. Some take six hours. Then
turn them into small jars and cork
them hermetically. The pears may be
boiled until tender in the syrup and
then place in the jars. If ginger is
liked, it makes very nice preserve to
use in considerable quantities with
the pears. Use the green ginger root
called "race ginger.
PEAR MARMALADE.-T six pounds
of small pears take four pounds of su-
gar. Put the pears into a saucepan
with little cold water; cover it, and
set it over the fire until the fruit is
soft, then put into cold water; pare,
quarter and core them; put them to 3
teacups of water; set them over the
fire; roll the sugar fine, mash the
fruit fine and smooth, put the sugar
to it, stir it we'll together until it is
thick, like jelly, then put it in tum.
blers, or jars, and, when cold, secure
it as jelly.
TOMATO BUTTER. bushel ripe
| tomatoes one-half bushel apples /;
| FIVE pounds brown sugar; one ounce
| allspice, one ounce cinnamon, one
ounce cloves. Let it come to boil.
| Add the apples, peeled and cored.
Let them cook together, watching very
carefully, more than half day; then
| add the sugar. The juice must cook
| out of them, and it takes an entire
day to cook properly. An hour be-
fore taking off, add the spices.
P1cKLEs.-For picking use porce-
lain lined kettle; it is most easily
cleaned, and acid will not affect it.
| A few nasturtium pods thrown in
your pickles will prevent moldiDg:
| Keep pickles in tight Jars in cool
| place. In mixing onions with pickles,
| put them in the last thing, just before
pouring on the vinegar, otherwise the
| onion flavor will absorb all other fla
| vors. Salt willis all fresh vegetables ;
if you want them crisp, do not put
salt on them while draining or pre-
narinr. Put in the last thing.