The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1901-07-05
SUGGESTIONS FOR
TABLE AND KITCHEN.

When canning the different kinds Of fruit
the process varies but little. except in the
Fruit may be canned without sugar and
used for pie-making. But this requires
great care, and only the very finest fruit,
Canning differs from preserving in this re-
speGt, and also in the amount Of sugar
All fruits that require sugar when fresh
and uncooked require 1t when canned.
While canning does not require the same
length of time, ell fruit must be thorough
syb GoSksd ~ SO that every portion Of i Is
destroy all germs in the fruit. But over
cooking should be avoided, in order to re-
tain the fresh, natural flavor.
The length of time required for canning
varies according to the variety and condi-
ton OF the fruit, but do not have your
spoi ,Sr IVAN want h OF
lance or have stood for some time after
being picked need longer cooking than the
freshly gathered.
The most delicate fruits require fifteen
for most kinds.
Sugar is not considered necessary to the
preservation of fruit. but is added to make
It more palatable. to increase the specific
gravity OF the water or fruit juices, and
complish the sterilization Of the fruit in
much shorter time. The addition of sugar
the eey s and Sf s %
prevents 1t from being soft and falling
apart.
preserving fruits subacide fruits, like black
berries and peaches can be canned with
a very small amount of sugar to make
them palatable. and remember, the less
used the more natural your fruit will
taste. Two large tablespoonfuls Of sugar
to a quart Of the above fruits is really suf-
ficient. Strawberries. cherries. currants!
gooseherries and plums require good deal
more. half O pint at least to a quart Of
To all juicy. fruits like berries. add the
to the fruit when 1T boils:
For peaches. pears and such fruits ms
contain much less juice. make strip
Of sugar to a pint or a pint and q half of
water. as the fruit seems to require. Cook
the fruit in this until tender enough to
to lose its form or break.
When canning fruit by the ordinary
method, fill the Jars to Overlooking, then
run the handle Of the silver spoon down the
side inside the Jars and on all sides to lib
crate the air bubbles, SO they will come to
the top and can be removed See that the
sirup> wipe all the Juice OF carefuii y.
Put on the rubber bands. adjust the top
and screw It down tight. Do this as quick
fold and place the Jars ON this. Do not
disturb until cold. then try the lids and
screw down II they appear little loose. As
TIC glass; COutEdSIS COO1lu8 llUS Will
tighten them It may cause the fruit to
spoil. Do not set your jars In a draft
after filing them.
when the fruit is perfectly cold, stand the
jars in cool, dry place. bottom side up,
and let them remain for few days. II, at
the end of that time. they show no sign of
leaking out. you may be sure your work
has been successful. and at the end Of two
fruit away. Put 1t in q cool, dark closet.
A very good plan Is to cover each jar with
q brown paper bag, such az your groceries
come in. II your Jars begin to leak, show
ing signs Of fermentation, open them at
once. boil the fruit wen, adding little
wss prosaSy and ss os no
thoroughly in every part In the beginning.
When mold appears on tho top Of canned
fruit, treat in the same manner.
Preserved fruit will often keep for
long time with mold on top, unless the
Jars are very small.
Large-mouthed glass Jars with glass or
pint size most convenient for use in mail
SPECIMEN MENU
=. Wednesday.
= BREAKFAST.
p.nn.o sn Gs5ea Ri.n. a Grss9 po+..o..
anneo White White M Mum conee so'a'oes
LUNCH.
Escalioped Salmon,
Cucumber Sauce,
Fruit. Soft Ginserbres
DrNASNnn
- sesd' CLAM 1sstA