halves, remove the stones, and drop into cold water. When ready, place
the fruit in a saucepan, adding sufficient boiling water to keep from
burning. Add sugar, two tablespoonfuls to each quart of fruit. Cook
slowly until tender, generally from twenty to thirty minutes.
STEWED PRUNES
Wash the prunes thoroughly in warm water, rinse, then add water to
cover, or about three parts water to one of prunes, and soak for
several hours, or overnight. Put them to cook in the same water in
which they soaked, and stew gently until tender. When nearly done, add
a little sugar if desired. Serve cold.
STEWED FRUITS
Small fruits are better stewed in a double enamel saucepan, and the
larger kind baked in a tightly covered earthen crock or jar in the
oven, with as little water as possible. Dried fruit, such as figs,
prunes, peaches, raisins, dates, etc., should first be well washed,
rinsed, soaked for several hours in enough water to cover, and
afterward cooked in the same water in which they have soaked.
PINEAPPLE
Pare, cut into thin slices into a dish, and sprinkle lightly with
sugar; let stand in a cool place for an hour, and serve.
FRUIT MOLD
Stew a quart of berries in a small quantity of water for fifteen or
twenty minutes; then add sugar to taste, and two tablespoonfuls of
cornstarch dissolved in a little cold water; cook until thickened, then
turn into molds first wet with cold water; serve cold with milk or
cream. Heat fruit juices and treat similarly.
BANANAS WITH WHIPPED CREAM
Remove the peel, cut into thin slices, and sprinkle with a very little
sugar and a few drops of orange juice. Serve in small dishes, placing a
tablespoonful of whipped cream on each dish. If bananas are slightly
scraped after removing the skins, they will be more readily digested.
APPLE BUTTER
[Illustration: Large Spoon]
Pare, quarter, and core about equal parts of sweet and tart apples.
Boil sweet cider down, about four gallons into one gallon. Cook the
apples in either sweet cider or water till soft, then add the boiled
cider, and boil and stir with a wooden spoon until thick. A little
butter and ground cinnamon may be added for flavoring, and sugar if
necessary. Can in jars, or set away in jars without canning if desired
for immediate use.
LEMON SIRUP
Boil one cupful of sugar and one-fourth cupful of water until
it slightly thickens; add a small teaspoonful of butter and a
tablespoonful of lemon-juice. Serve hot.
LEMON HONEY
Put two tablespoonfuls of butter into a saucepan to warm; then add one
cup of sugar, the juice and grated rind of two lemons, and two eggs
well beaten; cook until thickened, stirring constantly that no lumps
be formed, and, if not cooked in a double boiler, being careful not to
burn. When done, turn into cups and cover the same as jelly. Nice used
as a filling for layer cake.
PLUM MARMALADE
Wash the plums, cut them in halves, removing the stones, and cook for
about fifteen minutes, allowing a scant cup of water to each quart of
fruit. Then rub through a colander, add one cup of sugar to each quart
of pulp, and boil slowly one hour, stirring often to prevent burning.
GRAPE MARMALADE
Make the same as plum marmalade, only allowing half a cup of water to a
quart of fruit for cooking.
TO MAKE FRUIT JELLY
Choose a bright, sunny day for making jelly, in order to have it as
firm and clear as possible. Make in small quantities at a time, using
only porcelain or graniteware in preparing fruit or juice. Small fruits
should be used as soon after being picked as possible, and should not
be overripe. Cherries should be mixed with one fourth their quantity
of currants, as they do not jelly easily. Two parts red raspberry with
one part currant juice makes a nice-flavored jelly. Place the fruit
desired for the jelly in the saucepan, add only enough water to keep
from burning, and cook until tender or well scalded; then drain through
a strong, coarse, white flannel or cotton bag first wrung out of hot
water. If the bag is made three-cornered, the weight of the fruit at
the large top presses the juice out more freely at the point. Heat the
sugar in the oven, stirring frequently to prevent burning. About three
fourths of a pound should be used to each pint of juice. To prevent
the jelly glasses from breaking, place them in a pan of cold water and
allow it to come nearly to boiling; or with a cloth rub the outside of
them well with a little butter or oil, and pour in the juice slowly. A
little paraffin poured over the jelly when cooled, or writing-paper cut
to fit the glasses, and oiled, is good for covering before putting on
the covers.
APPLE JELLY
Select nice tart, red apples, wash, quarter, and core, but do not
pare; add a small quantity of water, and boil only until soft. Then
strain as directed for making fruit jelly, measure the juice, return
it to a clean saucepan, and boil for ten or fifteen minutes, skimming
thoroughly. Add the heated sugar, three-fourths pound to each pint of
juice. Boil a few minutes, or until it jellies nicely, then turn into
glasses.
CURRANT JELLY
Weigh the fruit, and to each pound weigh out half the weight of
granulated sugar. Place a few of the currants in a granite saucepan,
mash with a potato masher to extract enough juice to keep it from
burning, then add the remainder of the fruit, and boil about twenty
minutes, stirring frequently to prevent burning; strain, return juice
to a clean saucepan, let boil for five minutes, skim, then add the
sugar previously heated. This should jelly at once. Turn into glasses.
Make blackberry and raspberry jelly in the same way.
QUINCE JELLY
Wash, wipe, and remove any imperfect spots, quarter and core, but do
not pare the fruit. Cut into small pieces, and place in the preserving
pan, with water enough to half cover. Cook until tender, stirring
frequently. Remove from the fire, and strain through a jelly-bag,
measure the juice, return to a clean saucepan, let boil fifteen
minutes, then add sugar, three-fourths pound to each pint of juice.
Boil until it jellies nicely, removing the scum, and when done, turn
into the jelly cups at once.
CRANBERRY JELLY
Pick over and wash one quart of cranberries, and put them in a granite
saucepan with one cupful of boiling water; cook about ten minutes,
or until soft. Then put them through a strainer or vegetable press,
return the juice to the pan, add two cupfuls of sugar, place over the
fire, and cook about five minutes. Turn into a mold to cool.
HOW TO CAN FRUIT
General Remarks
Boiling or canning fruit consists in sealing up in air-tight bottles,
or jars, fruit which has previously been cooked. Many do not appreciate
the value of canning fruit because they have never tried it. But the
process is so simple, and the result so satisfactory, that those who
have ever given it a trial usually feel well repaid for the effort put
forth.
Canning fruit practically lengthens the fruit season until it is
perennial. Fruit, if properly canned, can be preserved, even for years,
in a very natural and wholesome state.
While it is true that in semitropical countries some kind of fruit can
be obtained from the markets at most seasons of the year, it is both
a matter of providence and economy to lay by, at a time when fruit is
cheap and in season, for those times when it is scarce, high-priced,
or unobtainable. A lesson can here be learned from the bee. During the
summer, when the flowers are in bloom, it culls the sweet, that it may
have a store of honey to eat in the winter hours.
It is very desirable to have the fruit fresh, as picked from the tree
or vine; but many of the nicest and most juicy and delicately flavored
fruits, such as strawberries, raspberries, currants, gooseberries,
plums, blueberries, cherries, peaches, and apricots are in season for
only a comparatively short time. It is, therefore, of value to know
how to preserve these for the unseasonable portions of the year. It
is a matter of no little convenience for the housewife to have these
delicious fruits in her house, ready for use at a moment’s notice. But
this can be the case only by having on hand a supply of canned fruit.
Some may think that this supply of canned fruit can readily be
substituted by the same kinds of fruit put up in jams, marmalades,
etc., and that these can be purchased at reasonable prices at the
stores all ready for use, and the trouble of preserving fruit one’s
self is thereby saved. While this may be true, the fruit prepared thus
is not to be compared to fruit in its more natural state. The amount of
sugar generally used in making jams and marmalades causes them to be
too rich in saccharine matter, and consequently more liable, if freely
used, to injure the teeth, cause acidity of the stomach, dyspepsia, and
liver trouble, while nearly all, even dyspeptics, can eat simple stewed
fruit of one kind or another without injury.
Selecting Cans
In canning fruit, care should be taken to provide good cans and
perfectly fitting covers. This is a matter of much importance. The
Mason glass cans, or jars, with the white porcelain-lined covers and
white rubber bands, are, perhaps, the best. It may seem a little
expensive on the start to purchase these, but there is practically no
further expense connected with them, aside from providing new rubbers
or covers occasionally, as the jars can be used year after year, or
until broken. Either the pint, quart, or two-quart jars may be used, as
best suits the needs of the family.
If a Mason can opener is not at hand, the process of opening the jars
may be made easier by first running the edge of a thin knife blade
around under the rubbers, care being taken not, by prying or otherwise,
to injure the rubbers or lids.
After the fruit has been used from the jars, wash and dry them, and set
away for future use. The rubbers and covers may be put into a cloth bag
and hung away from the dust.
[Illustration: Mason Can]
Process
Select good, sound, fresh fruit, but not overripe, or it will be mushy
and insipid when cooked. The larger fruits should not be quite as soft
for canning as for eating.
Cook in a graniteware or enameled saucepan or preserving kettle. Iron,
tin, copper, or brass should not be used.
Always cook slowly, as rapid boiling breaks up the fruit, and causes it
to lose much of its nice flavor.
Cook thoroughly and evenly, in small quantities, and in as little water
as possible, fruit being better cooked in its own juice, which soon
boils out. The length of time required for cooking will depend upon the
kind and quantity of fruit, hard and less ripe fruit requiring more
time.
Utensils for Canning Fruit
Two or three tablespoonfuls of sugar to each quart of fruit will
generally be found sufficient for the milder fruits; the more tart,
such as plums, currants, gooseberries, etc., will require from six to
eight tablespoonfuls.
While the fruit is cooking, immerse two or three jars in a large pan
of scalding (not boiling) water, laying them down if there is room.
If the jars are new, put them in cold water, and gradually raise the
temperature, to prevent them from breaking. Likewise put the covers in
a basin of hot water. Much depends on keeping everything hot.
Have ready an enameled dipper or cup, a cloth for wiping the outside of
the jars, a spoon, fork, and a small pan in which to set the jars while
being filled.
[Illustration: Utensils for Canning Fruit]
When the fruit is well cooked, roll one of the jars over in the hot
water, empty it, place it in the small pan, and quickly fill with
the boiling fruit, putting in a little of the juice first. Fill to
overflowing. Skim off all foam or bubbles of air that come to the top.
If any bubbles are seen in the fruit, pass a fork or spoon handle,
first dipped in hot water, down into the jar, slightly stirring, when
they will come to the top, and can be skimmed off. Wipe the juice from
the top of the jar, and screw down the cover quickly and tightly. See
that the rubber extends beyond the cover all around. Should any part of
the edge of the cover fail to fit down into the rubber tightly after
being screwed on, press down all around with the edge of the handle of
a strong knife. Turn the jars upside down to cool. If no juice leaks
out, the sealing is perfect.
After a few hours turn the jars right side up, and watch for a few
days. If there is any leakage or sign of fermentation, the work is a
failure, and the fruit should be opened at once, a little more sugar
added, boiled, and used as soon as possible. If all is right, store in
a cool, dark place for future use. If a proper place is not convenient,
wrap the jars in brown paper to keep out the light, as this is likely
to cause fermentation.
If the foregoing directions are carefully followed, there is no reason
why the work should not be a perfect success.
ANOTHER METHOD
If it is desired to preserve the fruit as nearly whole as possible,
prepare it as for cooking, place it, dry, compactly in the jars, and
screw the covers on loosely without rubbers. Place the jars, six or
eight at a time, in a boiler, standing them on thin pieces of board,
and filling the boiler with sufficient warm water to come up half way
on the jars. Cover tightly, using a thick cloth, if necessary, to keep
in the steam; place on the range, and after the water comes to the
boiling-point, cook for from one-half to one hour, according to kind
and ripeness of fruit. When cooked, remove the jars, taking care not
to allow a draft to strike them, to prevent cracking; allow to settle
a few minutes; remove the covers, and fill with a sirup, boiling hot,
allowing about a cup of sugar to each quart of fruit; or, if desired
to can without sugar, fill the jars with boiling water. Put on the
rubbers, and seal at once, testing by turning bottom side up.
[Illustration: Cooking Boiler]
This method should be employed in canning vegetables. Only perfectly
fresh vegetables should be used for canning.
CANNED BEANS AND PEAS
Prepare string-beans as for ordinary cooking, then press and pack them
closely into the jars until full, adding a little salt; fill the jars
to overflowing with cold water, then screw on the covers fairly close,
place the jars in a boiler, as directed above, and cook for four hours;
remove from the water, take off the covers, place on the rubbers, screw
on the covers tightly. Peas should be shelled, then canned in the same
manner.
CANNED SWEET CORN
Select that which is fresh, and cut from the cob as directed for stewed
sweet corn (page 57). Then press and pack closely into the jars until
the milk appears on the top, and they are full. No water or salt should
be added. Boil for five or six hours.
CANNED PEACHES
Select ripe, firm peaches, nearly soft enough to eat, avoiding the
clingstones. The Crawfords are perhaps the best. Pare, divide in
halves, removing the stones, and drop into cold water to prevent
discoloring. For each quart of fruit pour a cupful of water into a
saucepan, add three or four tablespoonfuls of sugar, and let boil up;
drain the peaches from the cold water, and put them into the hot sirup;
cook slowly till tender, and can.
CANNED BERRIES
Select those freshly picked; if necessary to be washed, place a few at
a time in a colander and dip in and out of cold water; cook in a small
quantity of water, adding the necessary sugar when nearly done, and can.
CANNED QUINCES
Wipe with a cloth, pare, quarter, core, and divide each quarter into
thirds. For each two quarts of fruit pour three cups of water into a
saucepan, add nearly two cups of sugar, and let boil up; then put in
the fruit, and cook slowly for an hour and a half, or until tender and
of a rich pink color, and can. Equal parts of quinces and apples or
pears may be stewed together.
CANNED TOMATOES
Select smooth, a little under-ripe, meaty tomatoes; put them into a
pan, and pour scalding water over them to make the skins come off
readily; then with a sharp, pointed knife remove the cores, pare,
cut into thick slices, press well into the jars, screw the covers on
loosely without rubbers, place in boiler, and cook for thirty minutes
after reaching the boiling-point, according to directions under
“Another Method.” But little filling will be needed after being cooked.
For this have a few tomatoes stewed in a saucepan. Turn upside down
till cool, then wrap in brown paper, and keep in a dark place.
GRAPE JUICE
Take fresh, well-ripened, dark, juicy grapes, such as the Black Prince
or Concord; pick from the stems, rejecting all that are imperfect; wash
well, and put to cook in an enameled saucepan with a pint of water for
each three quarts of grapes. Cook slowly for half an hour, or until
the grapes burst open; then drain off the juice through a jelly-bag,
filtering the skins and seeds through a separate bag. Reheat, add
one-half cup of sugar to a quart of juice if desired to sweeten, and
can in jars the same as fruit; or, put in sterilized bottles, filling
within an inch of the top, and cork at once with good, solid corks;
cut off the corks close to the bottle, and seal over with sealing-wax.
Bottle the juice from the skins separately, as it will be less clear.
Keep in a cool, dark place.
VEGETABLES
The first wealth is health.—_Emerson._
Vegetarians suffer little from thirst.—_Hygienic Review._
Let them give us pulse to eat, and water to drink.—_Daniel._
Sir Isaac Newton, when writing his great work, “Principia,” lived
wholly upon a vegetable diet.
Body and mind are much influenced by the kind of food habitually
depended upon.—_O. W. Holmes._
[Leaf]
While not furnishing the most nutritious diet, vegetables contain many
nutritive elements in moderate degree, are rich in mineral substances,
and being composed largely of water, perfectly supply many of the
needs of the human system. Such vegetables, however, as peas, beans,
and lentils, properly termed legumes, are highly nutritious. They are
commonly understood to be of the nature of the “pulse” upon which
Daniel the prophet subsisted in preference to the king’s meat. While
an exclusive diet of ordinary vegetables might fail to give sufficient
nourishment to meet the demands of the entire system, their use is
valuable in furnishing it with a large quantity of organic fluids,
and in giving bulk to the food. It is best to combine their use with
other foods, such as grains, which supply the qualities lacking in the
vegetables.
Only fresh vegetables should be used. Those which are stale can not be
made wholesome and palatable by cooking. Their use imperils the health
of the family, and is liable to cause serious illness. Herein lies an
advantage in having one’s own garden.
Care should be taken not to cook vegetables too much or too little.
They should be neither overdone nor underdone, but “just right.”
Cooking vegetables, grains, and fruits is advantageous, as it bursts
the particles of starch, and thus renders them more easy of digestion.
While cooking vegetables, a good, steady fire should be kept up, and
the kettle kept full of hot water for replenishing.
Never replenish with cold water, but always with hot.
A good rule to follow in cooking vegetables is to put to cook in hot
water all vegetables that require to have the water drained off when
done, and in cold water those that are to retain it.
All green vegetables, such as spinach, cabbage, etc., should be put to
cook in boiling, salted water; the dry vegetables, such as, potatoes,
carrots, beans, split peas, and lentils should be cooked in unsalted
water. About a tablespoonful of salt should generally be allowed to a
gallon of water, or one third of a teaspoonful to every pint of cooked
vegetables.
In washing potatoes, a coarse cloth or brush may be used to advantage.
If to be baked, they should be wiped dry before placing in the oven.
It is a matter of both economy and improvement to pare potatoes very
thin, as much of the mealiest and most nutritious portion lies next to
the skin.
As each potato is pared, it should be dropped into a pan of clean, cold
water; if allowed to fall back among the parings, the potatoes will be
dark and discolored when cooked.
Potatoes should never be allowed to remain in the water in which they
have boiled after they are done. It should be drained off immediately
to prevent their becoming soggy and water-soaked. If given a few
vigorous shakes, which allows the steam to escape, they will be much
more dry and mealy.
Old potatoes, in the spring, should be allowed to stand in cold water
for an hour before paring, to reabsorb the moisture they have lost
through evaporation.
In baking potatoes the oven should be hot when they are put in, and the
temperature increased rather than diminished afterward.
Only dry, ripe, mealy potatoes are good baked.
Onions should be boiled in two waters, first for about fifteen minutes
with cold water put on, then drained off, and boiling, salted water
added to finish.
To peel tomatoes readily, first pour over them a little scalding water.
This also applies to plums.
[Leaf]
BOILED POTATOES (without skins)
[Illustration: Saucepan]
Wash, pare thin, and drop into cold water to prevent discoloring. If
not of a uniform size, cut the larger ones in two. Put to cook in only
enough boiling water to prevent burning; cook gently from twenty to
thirty minutes; when done, drain off all the water, place over the fire
for a moment, then give the saucepan a vigorous shake, cover with a
coarse cloth, and set on the back of the range to dry.
Large quantities of potatoes are best cooked by steaming over boiling
water.
BOILED POTATOES (with skins)
Select potatoes of even size; wash clean with a cloth or brush, and
remove the eyes and specks with a knife; put to cook in a small
quantity of boiling water; drain when tender, and place the saucepan on
the back of the range to dry; remove the skins and serve. Potatoes are
best cooked in this way. Serve in an open vegetable dish.
BAKED POTATOES
Choose smooth potatoes of uniform size, wash well, being careful to
clean the eyes. Dry with a cloth, and bake in a _hot_ oven; in a slow
oven the skins become thick and hard. Serve as soon as done, in an
open dish; if covered, they will become soggy. Baked potatoes are very
wholesome, and make a good breakfast dish.
MASHED POTATOES
Wash, pare, and boil the same as boiled potatoes. When they can be
readily pierced with a fork, drain thoroughly; return to the range
and mash, using the potato masher vigorously for five or ten minutes,
until they are light, smooth, and creamy in appearance. A wire potato
masher does the work most satisfactorily. Have warmed in a saucepan a
half cupful of cream or milk, adding a small piece of butter if milk
is used, a teaspoonful of salt, and the well-beaten white of one egg;
beat this into the potatoes until they are very light. Put lightly into
a warm dish, but do not press down, and serve at once. If desired, the
egg may be omitted. Very nice served with cream sauce or brown sauce.
[Illustration: Potato Masher]
STEAMED SLICED POTATOES
Wash, pare, and slice several medium-sized potatoes very thin. Have
in a frying-pan a small piece of butter and a half cup of hot water,
put in the potatoes, season with salt, cover closely, and set on the
back of the range to cook slowly. Stir up a little occasionally. A few
thinly sliced onions may be used with the potatoes if desired.
WARMED-UP POTATOES
Cut cold boiled potatoes into thin slices; heat a little milk to
boiling in a saucepan; put in the potatoes, and season with salt to
taste. Let boil a few minutes and serve. If desired, the milk may be
slightly thickened with a little flour blended in a little cold milk.
POTATO PUFF
Take two cupfuls of hot, seasoned, mashed potatoes, and moisten
well with hot milk or cream. Beat the yolks and whites of two eggs
separately; allow the potatoes to cool slightly, then beat in the eggs,
the yolks first. Turn at once into an oiled, shallow tin; do not
smooth or press them down, but leave in a rocky form. Bake about ten
minutes, or till a delicate brown.
LYONNAISE POTATOES
Cut into dice enough cold boiled potatoes to make one pint, brown to a
golden yellow a spoonful each of butter or oil and minced onion. Add
the potatoes, season with salt, and stir with a fork till a delicate
brown, being careful not to break them. Add a spoonful of chopped
parsley, and serve hot.
NEW POTATOES