The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

THE agitation and alarm excited
by food scandals with the details
Of which the newspa pers have
reekcd lately have no other permas-
nent result, they have revived the GUS
tom of domestic preserving in thousands
Of households.
Canning is hardly fifty years old. II
made its way but slowly for 4 time. We
paid nifty cents apiece for cans Of fresh
tomatoes, and 81 for quart of canned
peaches. Then factories Of canned
goods" started up like mushrooms after
a summer shower all over the country;
prices came down on the run under the
weight of competition. and Old-fashioned
preserves went out OF favor. They were
expensive; they took time and thought
that might better be bestowed upon
worthier objects, and they were less
wholesome than fresh. ripe fruits which
retained, when canned, the Favor Of the
real thing" Here and there a house
wife who learned her trade in the late
fCTties and early ffties was stubborn in
the belief that preserves, properly made.
hurt nobo dy and that the canned fruits
were insipid caricatures Of the ripe orig
iuals. ...... ..
BY degrees thoughtful women with
have swung around to her standpoint
with regard to Conserves Of fruit. We
have learned that much sugar and long
cooking prevent the generation Of mis-
chievous germs, end that where there is
n modicum of sugar, and that little,
when combined with acid fruits, is not
cooked long. other agencies must be
called in to secure sterilization. Hence
by a natural process Of reasoning-the
lavish use Of chemicals" i'm canning
factories. This admitted much became
clear to the hOusemotheriy perceptions
that had puzzled her heretofore We
knew that canned fruits needed the ad-
dition Of sugar and cream to make them
presentable to our palates as desserts.
We were aware. even after they were
thus qualified and dressed for the table
of a slightly bitter flavor in the chem
ical blondes" and certain roughness
left upon the tongue.
Thanks to scientific sleuths we know
now the full land the field meaning Of
these peculiar features Of the cheap
and convenient substitutes for our
grandmothers' preserves, and we have
resolved-thouSauds of us-tO do our
canning and other kinds of preserving
fruits and vegetables. The health OF our
children Is Of more value than our time
precious as that may be
In the practical directions for putting
up fruits which will follow will be found
some Tor canning. During the winter,
which is now. We fOndly hope. "over
and gone at last, have had so much
solid comfort in the store OF fruits put
up last summer under my own eyes that
] am in good heart Tor the recommended
ton 10 fellow-housewives to do likewise.
The canned things OF unrighteous
commerce have long. been prescribed
from our bills OF fare. Homemade
Jellies, marmalades and preserves are
more delicious and Individually more
wholesome.
The system Of which we spoke last
week is eminenuy desirable in this
branch Of cookery. Have everything
that viii be required in the work laid
TO your hand before YOU begin.
In dutiful and affectionatc imitation
of my own grandmother and my
mothers methods, l do the bulk OF my
preserving In the early morning. Every
utenS'l is set in order on the kitchen
table. II jellying be the business in hand
the fruit. preserved last night. was put
into a covered crock and set in a pot OF
hot water at bedtime, the fire being
kept Low all night. BY the time I land
the SUM em ready for work, the cur
rants. ounces. or crab apples are cooked
soft in their own juice and ready FOL
straining. BY o'clock the jelly is IL
glasses. and the cooking utensils washed
Preserving at high noon is what oul
English sisters call "beastly work.