The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-05-30

is cooked through, may be put into cans
filed up with a sufficient amount of
syrup to cover them and closed Instantly.
If prepared in this way they keep yery
we'll, but cannot always be depended
upon
II one chooses to put up berries for the
flavor rather than the looks, the regular
processes of canning work very we'll.
The fruit should be thoroughly cooked.
There Is no rule other than the taste.
The fruit should seem to be done-should
taste done-before putting into the cans.
Everything connected with the process
must be Kept very hot. The cans should
be put into kettle of scalding water
which stands conveniently by ON the
stove. From this they are lifted, one by
one, as required, into pan, in which is
little water to prevent burning, and q
saucer or plate which keeps the can from
direct contact with the heat of the stove,
which would strike through the pan and
crack the glass. The covers must be in
smaller dish, filed also with hot water.
A FORK OF small ladle is necessary W it'll
which to lift thsm when required. Thus
equipped the operator is ready for work
The utmost dexterity in handling and
an absolute disregard for soa lded fingers
are among the necessary requirements.
AS soon rs the cans are filled and closed
they should be wiped off with a cloth
wrung out Of hot water and placed on a
table in the Kitchen to COOL 1t is not
well 20 remove them to very cold place
until the temperature of the fruit is
somewhat lowered, for the sudden
change might crack the jars.
A good deal has been said of late about
preserving fruit in the sun. The process
Is slow one, and while 1t Is sometimes
successful, the weather must be very
bright and sunny or the fruit ia likely to
sour before it is finished. There are
objections to this way of putting up ber-
ries, among the foremost Of which is the
ting into the fruit. It is difficult, if not
impossible, to cover them 30 securely
that they are safe from this danger.
Sometimes Strawberries are dried in
sugar, but this Is almost equivalent to q
preserve, and they must Of necessity be
very rich. Strawberries are candied and
made Into jam or are allowed to drain
after cooking, leaving clear and de-
licious syrup, which is much liked for
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tards.
Measuring.
One heaping spoonful means as much
as the spoon can possibly hold. One
spoonful of -four, sugar, butter or lard,
means rounded spoonful or as much
above the bowl as contained in 1t. A
spoonful Of spices or suda or salt means
level spoonful the top being smoothed
of with knife. One-half spoonful
means half the contents of the bowl di-
vided lengthwise from handle to point.
One oupful means alwa Us one-half pint.
One half kitchen cupful equals one gill.
One kitchen oupful equals one-half pint,
or two gills. Fonr kitchen oupfuls equal
one quart. Sixteen ounces equal one
pound.
1.-TWO cupfuls of granulated and two and
one-half oupfuls powdered sugar equal
one pound. One heaping tablespoon III
of sugar equals one ounce. One heaping
tablespoonful of butter or butter size of
an egg equals two ounces, or one quarter
cupful. One oupful OF butter or two
cupfuls Of -four equal one half pound.
Four oupfuls of -four or one heaping
quart equals one pound. Eight round
ing tablespoonful of dry material equal
one cupful. Sixteen tablespoon fuls Of
liquid equal one oupfal.
Three heaplng teaspoonfuls Of ba king
powder to one quart Of flour. One even
teaspoonful of baking powder to one cup
full Of -four. One level teaspoonful of
soda and two slightly heaping teaspoon
fuls Of cream of tartar to one quart OF
-four. One level teaspoonful of soda to
one pint Of sour milk. One level tea
spoonful Of soda to one pint of molasses.
One half teapsoonful of soda to one cup OF
| milk soured by the juice Of u lemon. One
cake of compressed yeast has the same
rising qualities as one cupful of liquid
yeast. One half com pressed yeast cake
should be sufficient for two cupfuls OF
milk and water. Use double quantity for
buns. One tablespoonful of powdered
sugar to the white of one egg is exactly
right proportion for sweetening me-
| ringue. Three tablespoonfuls Of sugar to
one pint of milk and yolks of three eggs
sweeten custards.-N. Il. Farmer.