The sun., 1901-08-31
THE HOUSEWIVES CORNER.

let's; dip and roll as usual and Try ~
smoking hot fat. Serve with toman
sauce.
Berry Chariot Russo Make Il sponge
cake batter and bake in II hnttnred
border mold: when partially cooled un
mold on lace paper napkin and ice Win u |
chocolate icing. When ready to serve
score the cake. fill center with large red
raspterries or hulled blackhcrries or
even blucberricS will he luscious. lilf
sweetcned. whipped cream on top ann
garnish with few large berries
CHAT WITH THE HOUSEWIFE.
Fruit of medium size and high flavor lS
best for canning. 1t should be fully ripe.
hut firm and free from bruises or rotten
specks. Clingstone peaches are much
the best. Choose fruit from the nearest
orchards: that which has been shipped
long distance seldom pays for canning.
This is particularly true unless r'prn",'
on the tree. Fruit must be picked lust
rs il begins IL turn for long-tlStanre
shippping, hence is always more or less
iiSipid.
Wash and drain the fruit before begin,
ming TO pare il il il is the least hit dusty
on sticky. Pare ms thin ms In,ssihlr-thc
finest fruit flavor turks next the SKIN.
lDrop peaches fast us peeled into \ deep
iar half full Of clear lime water. This
, prevents their turning brown and IN i
measure hardrls them. Leave them
. whole unless too big to 80 in the cAn
In that case halvr. leaving the pit III one
i half. When all are peeled dram on inc
| lime water. cover with fresh water, rinse
well and weigh. Take half the weight
4 Of pared fruit in granulated sugar, plll
: il over the fire in preserving kettle, Will
.xs,, ..P. t,p ~
: or n lemon to each pound. prepared ~
+ follows: Pare off the yellow lemon rn'
I before squeezing and put il with TN
II fruit Make the ginger tea by bruiSlnt
+ half nm ounce of ginger for each pin
: wanted covering it with boiling waite
n and letting it stand fiftcen minutes be
h fore straining.
Il Boil the sirup five minutes. skimmin
il well ut least twice. and when it boil
L. hard drop in all the peaches il will cover
y Leave them in until the kettle asai
+. strikes a hoil. then skim ont with pei
4. foratcd skinner and put into hot glaS
~ Jars. Set the jars where they viii kcc
IN hot until all the fruit has been in In
4 Sirup Aid pint Of fresh sirnp f.
I'd each half gallon already USED. l'rin
to II to quick boil. skim thoroughly an
III fill the cans with it. boiling hot. Sea
n Ter the lennon peel well through the frni
~ as il is put in the jars. Seal aft'
filling and stand where the cooling will
vo gradual
,if BY boiling down the sirup one-hal
dd ana adding its own hulk Of good whisll'
ns or handy. MS il comes off the fire. ol
vc can make excellent brandy peaches.
nd that ease strew u few blades Of ma,
Id lmtwrrn the peaches. and at the top ~
of half a dozen cloves. Whether brandy
ny plain Sirnp is used in filling th" cans
them stand several minutes, before 50:
ely ing. 50 if the liquid sinks below the fri
to more may be put in.
inc Pears may bc canned or branded
alto exactly the same way. II a tart Hay
er. is approved use two lemons in place
ca one For brandying il is well to lea
Ter. the pears whole and stick two cloves
on" the blossom end Of each. strrwing ma
nut plrntifully through the jar