Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-07-27
WV p HEN the weather is warm,
MA and berries and other fruits
" v insist upon putting themselves

M/N/ and berries and other fruit.
" v insist upon putting themselves
in the foreground with the
nlt!natum: Can me now or never" the
BID method of canning and preserving
sometimes becomes laborious and nerve.
firing. A little known process, which
for wart of better descriptive name
IS called she Twentieth Century Method
does away with all cooking of the fruit
and its attet.1ant heat Keep on hand a
quantity of huit sirup. Seven pounds
of sugar and fire pints of water will give
FIVE quarts of quite heavy strip. Use
cold water and Stir in the sugar over the
FIRE until dissol, ed, but do not allow the
boiling point 20 be reached. This is
ready for use at moments notice.
Condition of Fruit
In following out this process there are
two conditions to be observed: The fruit
must be under rather than over ripe, and
it must be absolutely dry; it cannot even
be dewy. 1t is obvious the fruit must be
freshly picked and so clean as not to
need washing. Sterilize jars, rings and
tops. as usual in hot water. Fill the Jars
with the fruit, knocking gently on the
table to settle the fruit compactly in
them.
When filled pour in the heated strip
TO overlooking, adjust the rubbers and
screw on the tops. Set the jars in large
rocks; these are preferable to tubs or
boilers, because they retain the heat
longer. Leaving a small space between
pour in boiling water until the jars are
submerged.
Put the cover of the crock in place
Ind throw over it a large rug or carpet,
Or even comfortable will answer. Let
stand for twenty-four hours, or until the
water is cold; tighten the jar tops, if it
S necessary to do SO, while they are un-
der water; wipe off and place in store
room.
PineappIes
This method has been used for all
berries, shredded pineapple and peeled
plums, and undoubtedly could be used
for peaches and apricots. Pineapple
should always be shredded. To cut it in
slices or dice spoils the flavor, and re-
tains the woody fiber. After pairing and
the eyes it can be shredded
with silver fork or run through a food
chopper.
For making fruit pastes, dainty for
the school luncheon basket apples and
ounces can be used alone or in com
bination with pineapple. Weigh the fruit
and to each pound allow six ounces of
sugar. Put in porcelain-lined kettle,
and covering closely simmer until it is
a smooth rnarmalade. Add the sugar
and continue slow cooking until tea
spoonful cooled will show the paste suf-
hciently tough to be rolled in soft
ball. Turn into tumblers and cool.
spiced Plums
Spiced peaches and apples are fairly
we'll known, but spiced plums are
strangers to many housewives. The
plu1ns should be pricked in two or three
places to prevent their bursting, or the
skins shrinking and sticking to the pits.
In each eight pounds of plulns allow four
pounds of sugar, three cupfuls of vine
gar, two ounces each of stick cinnamon
and allspice, .one-quarter ounce of whole
cloves and six bay leaves
Boil vinegar, sugar and spices to-
gether, then throw in the fruit to cook |
for moment only, and set aside to cool.
Next morning lift the fruit with skim