The labor world. [volume] (Duluth, Minn.) 1896-current, 1907-08-10

When you make jelly, do not pour
it into cold glasses. but heat the
tumblers boiling hot; you will find
this aids the jellying process.
When you intend canning fruit the
first thing to do 10 to put a large dish
pan on the back Of the stove filed
with lukewarm water, and put as
many jars az you con in It filed with
water, and while your fruit is cook
Ing the Jars will be getting very hot;
also put the lids in, too. In a bowl
Of cold water that has a small tea
spoonful Of ammonia In f.: put the
rubber rings: and II you find any that
have lost their elasticity, don't use
| them: there is danger Of the air get
ting into the jar.
In canning crab-apples leave on the
| stems ana cook very carefully in the
| syrup to prevent breaking. This is a
beautiful looking fruit when preserved
whole in a clear red jelly.
Crab Apple Preserves-Look over
the fruit and select only the perfect
ones, leaving the specked ones for
jelly. Wash them clean and boil in
clear water until tender, but not
broken. Skim out and weigh. Allow
one pound Of sugar to each pound Of
fruit. Now add the sugar to tho.
watsr tn which the aapples wefR'
cooked and boil about Ave minutes Or
until clear. Skim thoroughly and put
in the fruit; simmer gently for a few
minutes. II desired to add to the
flavor, two whole cloves may be stuck
/ IN each appla, Seal OF ''utsce, while
hot, In your heated jars.
Yellow Plum Tomatoes-These are
preserved without sugar and used to
garnish meat. salad. ETC., in the VIM
ter. Choose firm, ripe fruit; plunge 1t,
q 5arful at time, into boiling water,
cover the kettle and leave it at the
boiling point for six minutes. Then
take out the tomatoes without break
Ing them and pack in hot jar, fill
with boiling water and seal. Large
red tomatoes may be canned in this
way, but they must be peeled
Canned Peaches-Allow for every
eight quarts Of fruit two pounds of
sugar and three quarts Of water. Make
a syrup with tho water and sugar.
stirring until the sugar is dissolved
When boiling skim carefully. Have
your peaches peeled and stoned and
then pack them carefully in the hot
jars, shaking little to get the fruit
we'll packed. Fill the Jars with the
boiling syrup. Now put on the glass
top halfway over the jar. but do not
put on the rubber ring. Set the jars
IN shallow tins half filled with boil
Ing water and put them in a moder-
ate oven, close the door, and let cook
for fifteen minutes. Now take them
out and fill up the jar with some of
the reserve boiling-hot syrup. put on
! the rubber ring and seal tightly. Set
the Jars away out Of draught until
cold and then try to give an extra turn
to the top. This recipe will not make
your peaches very sweet; If you like
them sWeeter, add more sugar.
Peaches cooked this way look better
than when cooked in kettle and then
dipped in the can. Put a few peach
pits in for flavor.
Peach Marmalade--Use the parinrs
OF the peaches that were PEELED for
canning. and the soft, and specked
fruit Cover all this with cold water.
put IN number Of pits and cook all
until mushy. Then rub through a
sieve and return to the kettle, cooking
twenty minutes, stirring frequently.
Add half as much sugar as YOU have
peach pulp and cook again until thick.
Sp1ced Peaches seven mounds
OF fruit, but do not remove the stones
Ao one pint OF cider vinegar add three
pouIos and half Of sugar. one table,
spoonful each Of ground cinnamon and
mace and one teaspoonful of ground
cloves: tie the spices in a bag. then
COOK them with the vinegar and sugar
! lor n1teen minutes. Add the peaches.
: lew at a time, and cook until tender.
rack In Jars and pour over them the
boiling syrup and cover closely. Let
stand twenty-four hours, then drain
and cook the syrup ten minutes. and
again put it over the fruit. Renea+
this the third day. Keep in a drv
cool place.
baVarlan Peach Cream-Slect a
! Few OF the best fruit and halve them
a1ter removing the skim Then take
some other peaches, rather soft and
make pulp Of them by crushing
through a sieve, adding some sugar
to this and half an ounce Of pelatIne
which has been dissolved in water
Bring this to boil and then let it be-
come cold and stiff Fill the hail
peaches with this and pile O. spoonful
OF whipped cream on top,
Peach Pie. Line a pie tin with mfr
paste, fill with peaches cut in quarters
and cover with sugar. Put on an
upper crust and bake, or cook it with
out the upper crust. and when re-.
moved from the oven. cover 1t with q
meringue made Of the white Of two
eggs beaten to stiff froth. with two
tanlespoonfuls Of powdered sugar
Return to oven and brown SLIGHTLY
reach Pudding Soak a pint OF stale
bread crumbs In pint Of hot milk
Use either fresh Or canned peaches
Stew enough of them to fill a mini
measure when mashed, and stir In a
tablespoonful Of butter. When all arc
cold mix them together, adding two
ell-beaten eggs, half a cupful of
sugar and pinch Of salt. Put this