Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-08-20

gently until tender. While these
are cooking make a syrup by mixing
the sugar with water following a cup
full of water to each pound Of sugar.
and bringing to a boil. Cook for
four minutes. then lift the tender
apples from the water. Lay them
gently in the syrup, simmer for a
minute and while very hot put into
jars. Seal Immediately. These app
pies are excellent for pie filing.
Canned observation-disclosures your
berries and allow a heaping teaspoon
full of sugar TO each quart OF fruit
Put the berries on alone and bring
slowly to the boiling point, and IL
there is any surplus juice dip this
out before adding the sugar Boil
the berries sugar for fifteen min
utes and can quickly, filling each
can to overlooking.
Canned -Pears-Select thoroughly
sound pears Halve and core them.
Put on the stove and cook in clear
water in an agate saucepan. Use
enough water only to cover the fruit.
Cook slowly. When the pears arc
tender but not broken remove from
the stove and take them out Of tI1s
liquor. Set them aside. Then take
enough of the liquid to fiji up the
bottles n add sugar to ii until II
! makes a rich syrup. Cook for a fen
minutes and then drop the pears care-
fully into it, letting them simmer fer
ten minutes. Sliced lemons. cooked
With the pears and their liquid. add
greatly to the flavor. Use about TVS
lemons to half a gallon OF liquid. Can,
the fruit scalding hot and sea.
Canned Peaches-Peaches. s quarts;
sugar, l quart; water. 3 quarts. Pa.'
the sugar and water together ana
stir over the fire until the sugar
dissolved When the syrup boils ski.n
it. Draw the kettle back where tHe
syrup will keep hot. but not boil.
Pare the peaches, cut in halves and
remove h stones. unless preferrinK
to can the fruit whole.
Put a layer of the prepared fruit
into the kettle inc cover with Soma
of the hot syrup When the fruit
begins to boil, skim carefully Boil
gently, then put In the jars and seal.
If the fruit is N ripe it may take
a little longer. It Is necessary that
tAC NC 81 tE41uCI IH6I n 8IIHEL|
fork will easily pierce it
Canned -Quinces-Pare and cut into
quarters. dropping into cold water -
you do this. to preserve the color.
Weight the fruit and allow thrae
fourths as much sugar. Cook the
ounces gently in boiling water un-
til soft. Skim out the fruit, add the
sugar to this water. Skim water
well and boil till clear. Return the
ounces to the syrup till heated
through. Drain and put into jars.
Boil the syrup ten minutes longer.
Strain it into jars Fill to overf7ow-
ing and seal as usual.
Canned Raspberries-To each quart
Of raspberries allow a half t~eacupful.
Of water and a half-pound Of granu-
lated sugar. Cover the berries win
the sugar and let them stand for en-
hour. Put berries and sugar over ths|
fire with the water. Bring to a hard
boil. Then can
Canned Green ~Gages-Prick each
plum in two places with a darnins
needle. To every pound Of fruit as
low a half pound of sugar a a halt
cupful of water. Bring the sugar ant
water to a boil Lay the plums III
this and simmer for FIVE minutes.
Pack the plums in jars, fill with boil
ing syrup n seal.
Canned Plums-To six quarts a.
plums allow a cupful. each. Of suaar
and water. Wipe the plums and
prick each with a needle. Put tae
sugar and water into a porcelain
kettle and lay the plums in thtA.
Bring slowly TO a boil and cook for
five minutes. Put the plams into
lars and fill these to o~verhowing with
boiling liquid. teal at once.