Albuquerque morning journal., 1910-06-22
Feminine Fads
and FoncieS&&&
BY
Coral
CLyce

question. The bright is broader and
more enduring. For there is no com
parison between the quality of the
fruit and vegetables put up in your
own kitchen under your personal SUI
pervision and that of the canned
goods bought from the grocer.
1t Is not alone that your products
are better Favored and less expensive
I'm the long run. They are more whole
some and absolutely above suspicion
| with respect to the presence Of chem
icai preservatives. Miss Harland has
the following to say of preparation:
Heat applied in the right way--and
all the time-is the prime agent in
the work. Make sure, beyond the
shadow of q doubt, that cans and tops
of rubbers are sound. Do not allow
yourself from economical scruples. to
use last years rubbers. Get new ones
each year. Glass cans cost more to
begin with than metal, but they last
for an indefinite period and there is
always difficulty in attempting to SOL
| der the metal, If one is not an expert.
| Moreover the chance that metal, even
in guaranteed cans may affect the
taste of the contents is not be over
! looked
May l urge upon you the advan-
| tages of a habit / have practiced for
| forty years, when canning jellying and
! preserving are the business of the
| morrow? | have everything that will
be required in the process set out in
| due array overnight. Even the ket
| tie in which the tomatoes or fruits
| are to be cooked in hard by the
range, and the boiler in which the
| cans, etc. are to be sterilized filled
with water, Is on the stove or range.
Then arise before the sun peeps over
the hills, and with my willing assist
ants fall to work. If jelly is the or
der of the day. the fruit is LETT on the
low fire all night A tall stoneware
Jar is filled with currants, apples or
whatever is to be put up and set in
q kettle of warm water covered close
ly BY midnight the simmer of the
water in the outer vessel has soften
ed the contents of the inner. They
cool gradually but continue to soften
until morning. 1t is nothing uncom-
mon for us to finish the work by
o'clock. | have, again and again, put
up dozens of glasses of jelly and jars
of marmalade before taking my seat
at the head of the breakfast table.
And all the debris and general stick
mess of the operation is cleared away
by the time the maids are ready for
their morning meal They like it,
For myself the delight of getting the
heat ana burden of the day over in
the cool of the forenoon repays me a
thousandfold for the loss of the addi-
tional two hours in bed sacrificed to
secure this end.
To Can Tomatoes Whole.
Cut up small, and what you might
call refuse tomatoes, and stew them
soft. Turn into a cheesecloth bag and
let the juice drip into bowl below
the bag, without squeezing it. When
the pulp has dripped dry season the
juice in the bowl with salt and white
pepper. Cover and keep hot. Mean
while, you should have cored very
neatly large smooth tomatoes of uni
form size. Lay them, side by side, in
large dripping or bake pan, and
cover them with cold water. Fit an
other pan or a cover closely over the
whole and set in an oven where they
will come slowly to the boil. AS soon
as the water fairly bubbles, take up
the pan and set upon the range. Have
at hand large mouthed sterilized and
heated jars. Fill, very carefully, with
the whole tomatoes; cover at once
with the reserved strained juice
(Which must be boiling ho) and seal.
These are fine for stuffing and
baking in the winter. You may put
up egg tomatoes in this way. They
are not cored, and make nice salad,
laid upon lettuce.
The tomatoes are not skinned, and
hold their shape well.
Another Way or canning Tomatoes
Whole.
Pick out firm, large tomatoes OF
uniform size. Lay in a pan and cover
with boiling water. Cover for ten
minutes and strip off the skins Have
ready two-quart jars. steriliZed and
heated Pack one fun OF the whole
and skinned tomatoes Set in a deep
pan of boiling water and fit the cover
to the jar loosely. Now fill another
jar and set in the pan. Do this until
the jars are all full. Cover and let
them stand in the boiling water for
eight minutes. Take off the tops one |
at time, and fill to overflowing with |
boiling water from the teakettle. Seal |
and set aside In the dark to cool.
Tomatoes however canned, should |
be kept from the light until you are
ready to use them. Wrap each can IN |
thick paper. The light acts chemically |
upon color and flavor
Canned for Stcwing.
If you are putting up what we know
ms "stewed tomatoes" for soups and |
stcws. or for serving as vegetable
seasoned with pepper and salt and SUI
gar, butter and q dash of onion juice |
YOU need pay little attention to the |
size of the tomatoes. See that they |
are sound; cut away green, hard |
places In them; pack in a deep pan |
and cover with water poured from |
the boiling kettle. Cover to keep in |
the steam. In half an hour the skins
will be loose enough to be stripped off |
Do this quickly. laying each in coll |
ender to drain away the juice. When |
all are ready put into porcelain lin |
ed or an agate iron kettle and set over |
II quick fire. There is no danger OF |
burning for the juice will run freely |
as the tomatoes heat. Cook ten min |
utes after the boil is reached, add |
salt to taste and dip out with perfor-
ated skinner.
The cans should be ready scalded |
and standing In a pan of hot water on |
the range. In another pan the rub |
bers and tops lie in hot water after |
sterilization in boiling water. Let an |
assistant empty can deNteriously |
and set it in q shallow pan (also hot)
on the range close by the kettle. Fill |
Il with the SKINNER until the juice |
runs over the top into the pan below. /
The helper must fit on the rubber |
r,,l ,ln,, fhn ,rpnr intn ta1urC pi ifhN1lf /