Canned Fruit Juices, — Fruit juices may be kept for a long time by canning the same as whole fruit. They are convenient for water ices and summer beverages. Mash the fruit, and rub the pulp through a fine sieve. Mix about three pounds of sugar with one quart of fruit juice and pulp✪ Canned Fruit Juices. Fill Mason's jars with the sjTup, cover, and place in a heater with cold water to come nearly to the top of the jar. Let the water boil half an hour, then fill each jar to the brim, seal, and cool in the water. The Boston Cook Book, 439 THE DINING-ROOM. The subjects of " The Arrangement of the Table," "Dinner-Giving," and ""Bills of Fare" have been fully treated in other cook books, and it would be difficult to add to what has already been said. Hints on garnishing, carving, and appropriate combinations of dishes have been given in connection with many of these receipts ; and want of space forbids an}- thing more than some general rules. Above all things, attempt nothing in style or expense bej^ond what you can well afford. There is no more paltry ambition, nothing that contains more certainly the seeds of unhappiness and disaster, than such a desire for "empty show," which all sensible people must despise. Let 3'Our breakfasts be of wholesome and substantial food. The sj'stem needs nourishment in the morning after the long, unbrpken fast of the night. The practice of tak- ing only a cup of tea or coffee with hot biscuit, and possi- bly pie or doughnuts, gives a very poor foundation for the morning's labor, which is and should be the hard labor of the day. Milk, coffee, or chocolate, mushes, fruits, pota- toes or bread, meat, fish, or eggs, in some of their simple and digestible combinations should form the basis of the breakfast. The morning meal should be taken as soon as possible after rising. Any prolonged bodily exertion or exposure to the early morning air, before the stomach is fortified by food, is now condemned by the majority of physicians. The midday and evening meal may vary with the occu- pations and habits of the family ; but a regular hour for eating should be observed, whether the more substantial meal come at noon or night ; and if at night sufficient time should be allowed for digestion to be completed before I 440 The Boston Cook Booh sleeping. A supper of cold bread and cake or pie is neither appetizing nor satisfying for those who have been hard at work through the dsij. Something warm or hearty, sometliing for a relish," every man craves for supper. Toast, brewis, warm tea-cakes, cocoa, oatmeal, warmed-over potatoes, cold meat, made dishes, eggs, oysters, etc., are far better than the common supper of sweets. Every one may have clean, if not fine, table linen. An under covering of cotton flannel or felt made to fit the table is desirable, as it prevents noise, and a linen cloth may be laid over it more smoothly than over the bare table. Thin tablecloths remain fresh longer if stiffened slightly with ver}^ thin starch, but heavy damask requires no stif- fening. Keep the cloths in a drawer large enough to hold them without much folding. Avoid making many folds in ironing, and in handling them fold always in the creases. In laying the cloth, place the centre of it in the centre of the table, and have the folds straight with the edges of the table. Crease the cloth round the edge of the table, that it may drape smoothly.

AI-modernized reading of the original text

Canned Fruit Juices, — Fruit juices may be kept for a long time by canning the same as whole fruit. They are convenient for water ices and summer beverages. Mash the fruit, and rub the pulp through a fine sieve. Mix about three pounds of sugar with one quart of fruit juice and pulp. Fill Mason's jars with the syrup, cover, and place in a heater with cold water to come nearly to the top of the jar. Let the water boil half an hour, then fill each jar to the brim, seal, and cool in the water. The Boston Cook Book, 439 THE DINING-ROOM. The subjects of " The Arrangement of the Table," "Dinner-Giving," and ""Bills of Fare" have been fully treated in other cook books, and it would be difficult to add to what has already been said. Hints on garnishing, carving, and appropriate combinations of dishes have been given in connection with many of these receipts ; and want of space forbids any thing more than some general rules. Above all things, attempt nothing in style or expense beyond what you can well afford. There is no more paltry ambition, nothing that contains more certainly the seeds of unhappiness and disaster, than such a desire for "empty show," which all sensible people must despise. Let your breakfasts be of wholesome and substantial food. The sj'stem needs nourishment in the morning after the long, unbroken fast of the night. The practice of taking only a cup of tea or coffee with hot biscuit, and possibly pie or doughnuts, gives a very poor foundation for the morning's labor, which is and should be the hard labor of the day. Milk, coffee, or chocolate, mushes, fruits, potatoes or bread, meat, fish, or eggs, in some of their simple and digestible combinations should form the basis of the breakfast. The morning meal should be taken as soon as possible after rising. Any prolonged bodily exertion or exposure to the early morning air, before the stomach is fortified by food, is now condemned by the majority of physicians. The midday and evening meal may vary with the occupations and habits of the family ; but a regular hour for eating should be observed, whether the more substantial meal come at noon or night ; and if at night sufficient time should be allowed for digestion to be completed before 440 The Boston Cook Booh sleeping. A supper of cold bread and cake or pie is neither appetizing nor satisfying for those who have been hard at work through the day. Something warm or hearty, something for a relish," every man craves for supper. Toast, brewis, warm tea-cakes, cocoa, oatmeal, warmed-over potatoes, cold meat, made dishes, eggs, oysters, etc., are far better than the common supper of sweets. Every one may have clean, if not fine, table linen. An under covering of cotton flannel or felt made to fit the table is desirable, as it prevents noise, and a linen cloth may be laid over it more smoothly than over the bare table. Thin tablecloths remain fresh longer if stiffened slightly with ver}^ thin starch, but heavy damask requires no stiffening. Keep the cloths in a drawer large enough to hold them without much folding. Avoid making many folds in ironing, and in handling them fold always in the creases. In laying the cloth, place the centre of it in the centre of the table, and have the folds straight with the edges of the table. Crease the cloth round the edge of the table, that it may drape smoothly.

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Canned Fruit Juices

Mrs. Lincoln's Boston cook book