Evening star., 1901-09-07
I 1OUSE=
HOLD
| lINTS

With oysters again in season, try spa
ghetti with oysters substituted for cheese
Stew the spaghetti in boiling salted water
until tender, rinse in cold water to re-
move the starch and put in layers in
buttered pudding dish or the small rame-
kins, alternating with oysters, seasoning
and white sauce. Cover with bread crumbs
dotted with butter and bake until brown.
The breathing spell that has providen-
TALLY been vouchsafed the housekeeper be-
tween the canning and preserving of the
early summer fruits and the richer prod
ucts of the fall is growing rapidly less
and the provdent woman once more begins
to take account of stock and engage her
fruit for the autumnal canning. Peaches
and Bartlett pears are at their best
The crapapple tree turns myriad small red
cheeks to the sun. The vine bends low with
it's white and purple clusters, the slender
barberry is turning crimson, and the Gu
cumber man" is taking orders for pickles
The hOusekeeper who has been no slug
gard during August and September, but
has filled her shelves with varied sup
ply of delicious canned and preserved
fruits jams, jellies and pickles will feel
no winter of discomfort when the un-
expected guest drops in or the grocer
fails to appear.
With a jar of canned berries or peaches
shortcake can be made i'm twenty min
pies evolved or an endless variety of COM
potes and puddings marshaled into line
The delightful kuchere-for which our
French and German housekeepers are
justly famous-has canned fruits for it's
foundation. kuchere is simply q raised
biscuit dough to which sugar has been
added. This is rolled out until not over
an inch in thickness, then covered with a
layer of well-favored apples or peaches
1t is then dredged with granulated sugar
and baked in quick oven-with a good
heat at the bottom. 1t should be done in
| fifteen minutes, and is served alone or
with pitcher of sweet cream. If it bakes
too fast on top cover while baking
Given a supply Of well-ripened but not
overripe fruit, the best granuated sugar,
clean jars. new rubbers, good preserving
kettle and trained intelligence to direct
the work, success in putting up fruit is GER
tain A good preserver of fruits Is an art
ist in her way and in love with her work
While the expert cook is usually like the
poet. nascitur non fit, attention to detail
added to delicacy Of taste and the refining
touch Of intelligence, will transform the
most Indifferent cook into a Gordon bleu.
Before commencing canning see to it that
all utensils are in readiness, the sugar box
full and the range unincumbered. IT, as is
proper, your jars have been put away thor
oughy cleansed when emptied the year be-
fore and we'll dried so that no hint of mus
tiness offends, all they will require is rims
be new each season, but the same cans NAV
last lifetime. Failing the bright brass
saucepans which our French sisters use
and which may be rented by the day In
Paris. graniteware kettle will be found
satisfactory. 1t is easily washed, never
rusts or corrodes. and may be kept espe-
cially for canning. 1 have seen fruit cooked
in dishpan, but makeshifts are not tn he
commended. The results may turn ont all
right but there is also the risk of failure.
tha
can have ready large pan of hot water
and lay each jar in this for few seconds
TO prevent its cracking when the scaIdine
1ruit is poured In AS fast as you remove
one jar to Ell 1t lay another one in Stand
| the jar that is to be filled on folded towel
wrung out of hot water while filling II A
preserving funnel to pour the fruit and
syrup through will be found a great CON
venience. Fill the jars full of fruit. press
ing the pieces in position with a silver
srcon and allowing the hot syrup to fill
all the interstices until full to OVERLOOKING,
wipe the mouth of the jar dry around the
RIM slip the rubber over quickly, clap ON
the top without a moments delay and
screw down tightly. AS 1t cools, screw
again and again, and when quite cold turn
upside down over night. If no leakage ap-
pears In the morning the fruit may be set
away In dark closet or cellar. Failing
such receptacle, wrap each jar in thick
paper and put label on the outside
While all jellies call for pound of sugar
to each pound of fruit juice preserves
though usually prepared with equal weights
OF sugar and fruit, are quite rich enough
In most instances allowing but three-quar-
ters OF pound of sugar to each pound of
lruit. For canning some housekeepers use
only tablespoonful of sugar to each quart
jar while others use half a pound Much
depends upon the acidity of the fruit.
Peaches as rule require pound Of sugar
to four of fruit, pears q pound of sugar to
| SIX of fruit. allowing one cup of water to
each cup OF sugar for small fruits and two
cups OF water to each cup of sugar for the
larger fruits.
Plums look best with the stems left on.
Prick with needle In several places to
syrup, allowing half pint Of water and