The times. [volume] (Richmond, Va.) 1890-1903, 1902-08-03
rHE TIMES: RICHMOND, VA. SUNDAY, AUGUST 8, 1902

AUOslltSl q l9UG. s
heat and exI1austion-and to them 1t
means all this because In this, as In ali
their housekeeping duties, they have no
systemic head controlling the hands
aud feet: the "any sort Of way to get
through being the keynote OF their
| (mis) managem
In the first place, the woman who d1sn1-
fes her work by foreseeing results. IN
stead of dwelling upon the mere work IL
self, it loses half its righteousness IN the
second place. in this day OF gas and OIL
stoves of all sizes and prices. TO say no
thing of the numberless kitchen conve-
niences now to be had-trivlal. perhaps.
icof themselves but representing as a "hole
such an enormous saving OF time ana
strength-the erstwhile drudgery atten-
Gant upon most culinary efforts is 1educeo
to minimum.
But to come directly to the subject in
hand. In canning fruit, If the work be
done successfully, there are three i'm
portant considerations: the condition OF
the fruit, the process employed, and the
storing.
The fruit must be fresh. Of fine avor.
without bruise or blemish, ana not over
ripe: for, contradictory as 1t may appear,
the moment fruit reaches the point OF
perfect maturity it begins the deteriorate
in quality IT'S prevalent but mistaken
notion which many economy-lov1ng "o-
men hold, that the canning season shouio
be DELAYED until fruit is at it's cheapest
II taste is valued, first-fruits Should al
ways be obtained for this purpose
AS the acme of flavor and the hlghess
nttritive properties lie nearest the Ilnu
the most delicious fruits and those which
caY without DolnE
pared. after a careful washing ana
whisking with stiff brush made for the
purpose. If pared fruit is preferred. the
thianest possible rind should be removed
with a silver knife, which does not DIS
color. and the fruit plunged at once into
a wooden or earthen vessel OF coid water
as eypos,1re to the air will darken It.
such fruits as peaches, pears and the
like which harden when dropped INTO
boiling syrup, should be cooked in clear
boiling water until tender, then trans
ferred. using a wire-spoon. to glass Jars
standing conveniently to hand IN a pan
of warm water-and the boiling syrup
clear as a crystal, poured over tneH- On
w enough to FIJI one can should DC coes-eu
a. time Fruit put up in this manner
retain both flavor and shape. thereoy pe
ing delicious to eat and good to look upon.
Of course it necessitates little more
than to dump all at once. but to the Wo-
man who is satisfied with none but.tne
best results in her culinary work, 1t Is
time well spent.
A very good proportion LOT the ssiup
is a. pint of graduated sugar 10 quar-
Of water. Use only porcenafl-ill1eo Oh
granite kettle. Put in the sugar, pour over
the water, stir until dissolved, then put 10
cook. Bring slowly to the BOIL ana SKIM
thoroughly before adding to fruit Make
Sow OF
Another method of canning the hrmer
sorts Of fruits, one which ensures satls
factory results, is steamins. Line the bot
tom of a steamer with clean, White
cloth. then put in q small quantity of pre-
pared fruit: cover closely, and stand over
a kettle of boiling water, which must
he kept boiling without cessation until the
fruit is tender. but not SOFT then lit
out piece at a time. and drop into boiling
syrup; cook q moment fill cans pour over
syrup and cover closely. but do not seal
Let stand a moment to settle, uncover,
fill up with boiling syrup wipe away
all moisture from lids and rim: then seal
at once taking pains to have the RUBBER
show an even edge all around
On no account should berries Intended
for canning stand over night. They Ter
ment rapidly. even when kept In cool
place, become soft and mash in cooking.
To the neglect of this precaution may be
traced many failure. If such fruit
must be utilized make 1t into jam.
Inless necessary, do not wash berries,
Pick off stems and leaves with care TO
avoid brusing, for when the skin or the
fruit is broken the syrup will be discol-
ored AS berries are by nature soft and
mash easily when cooking, they should be
cooked with the sugar. which has ten
cency to make them firm.
The finest way to put up berries and
other small fruits is as follows: Sprinkle
with sugar in the proportion OF one-halt
pound OF sugar to one pound OF fruit;
then fill glass jars: put on lid, but not
the rubber rings. Fit board into the
bottom Of a wash boiler: wrap each jar
in clean towel or cloth, to prevent
touching: then stand in rows in the boiler;
fill I'D with cold water to within half an
inch OF the tops: bring water to a. boil
and continue boiling for fifteen minutes;
remove lars. wipe dry. fill up from a can
set apart for the purpose, and seal with
out delay. Berries canned IN this way
will be whole. firm and retain their nat
u:al flavor.
Having selected ones fruit with care,
then complied with the rules governing
the cooking and sealing, the last, but by
no means least, weighty consideration Is
the storing.
The fruit closet has three arch enc
mics, which, singly or combined. VIII
nIsy havoc with its stores. These are
heat light, moisture The closet must
have a drv situation for moisture induces
nculd light working on the fruit genders
an acid which no amount Of sugar Will
overcome. and heat will cause fermenta-
ticn.