New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1910-09-25
AUTUMN RECIPES.

Only finely favored, tart apples should
be selected for canning. Pare, quarter anc
core a peck of them Put them into pre-
serving kettle with a quart of water and
as soon as the water begins TO boil draw
the kettle back where the fruit will cool
slowly for quarter of an hour. Stir Il
frequently. Add quart of sugar and cooh
fifteen minutes longer. Seal IN hot. steril-
lied jars.
For spiced apples use the little wild ap-
pies which are not good for any other pur-
pose. Remove the flowers and stems and
put one or two cloves in each apple. Cover
with vinegar and sugar. using a pound of
sugar TO a quart Of vinegar, and boil until
the apples can be pierced with a straw.
Take them off the fire and put the fruit
into a stone crock. Add to the hot syrup
an ounce of whole cassia buds and half an
ounce OF mace for every quart of vinegar
over the apples and set them away where
they will cool as soon as possible. They
Will be ready to use in day or two.
To can pears. allow a heaping cupful OF
sugar and pint of water to every can Of
fruit. Have ready sterilized glass jars
that are still very hot and standing in boil
ing hot water. Prepare a syrup from the
water and sugar, adding the Juice and
peel Of lemon to every four cupfulS OF
sugar. The peel should be cut in thin
strips and freed from all white rind. When
the syrup is ready begin preparing the
pears. Peel the fruit. cut In half and re-
move the seeds. AS each is done drop It
into the sterilized jar that awaits 1t. The
instant the jar Is filed pour In boiling syrup
up TO the rim Screw on the cover with
out the rubber. Continue until you have
as many Jars filed as Will 1T into the
kitchen boiler used for canning. Fill the
space around the jars with water. taking
the usual precautions to prevent breakage.
and let ii boil for twenty minutes. count
ing from the time IL begins to bubble in
the centre OF the boiler. Then put on the
sterilized rubbers and screw on the covers
When they are cool test the covers to see
If they are tight enough These pears are
delicious when served with ice cream. The
lemon peel may be omitted II one does not
care for the delicate havOr II gives the
pears. which are usually somewhat taste
less without it. The juice of the lemon
gives little or no distinctive flavor to the
fruit.
The following recipe for canned tomatoes
comes from a country woman who SAYS
shea has put up tomatoes by il year after
year and never lost a can Select only to-
matoes of the best quaIity-nOt override
After removing the skins and slicing put
them into porcelain lined kettle. Let
them boil for fifteen or sixteen minutes
Add few spoOnfuls of sugar and little
salt. Put them into hot sterilized Jars.
taking care to break the slices as little as
possible. and seal After sealing turn the
Jars upside down TO see that no nee es-
capes and that the receptacle Is aSOIuteIy
alright The greatest carefuluesS is neCes-
sary IN regard to sterilizinG everything in
connection with the canning. and the great
est expedition IS also necessary so that the
work may be completed While the fruit is
still very hot. A careless Gamer can never
make a success OF this work IL she Oc-
casiOnally does succeed, il Is enly through
stroke OF good luck