supply of containers is unnecessary and no expensive apparatus is needed. The apples should be peeled, cut in slices, and placed on wire trays in a very slow oven, | with the door open to allow the moisture to be carried off. When dry they should be wrapped in grease- — proof paper and kept in airtight tins or glass jars. Syrup Though boiling water may be used instead of syrup in preserving fruit, it is more convenient and appetis- — ing to use the latter method, as sagar has otherwise to — be added before serving. The quantities vary from — 1 lb. to 12 lb. of sugar to 3 quarts of water, according © to the sweetness of fruit, but the average for such © fruits as plums and pears is 54 lb. Mix the sugar and water and bring to the boil. Large fruits require — about 2 pint syrup, and smaller fruits about 4 pint to — x. ‘ each quart jar. 44 a be mS ” 2s Dar aaaae! MN i i: PRESERVATION OF FRUIT AND VEGETABLES a Bottling Tomatoes | Select firm, hard, ripe tomatoes without any green, which spoils the flavour. They should be of a similar size and without blemishes, and after removing the stems, should be peeled. This is best done by im- mersing in boiling water by means of a wire basket or cheese cloth for 4 to 2 minutes according ta ripeness, Pack into jars (14 to 2 lb. fill a quart jar), Fill the jars to within 4 in. of the top with boiling water or tomato juice (made from stewing and straining any blemished tomatoes), containing I teaspoonful salt and I teaspoonful to 1 tablespoonful sugar if liked.✪ Bottling Tomatoes Screw the caps on tightly and give a halt-turn back. Place in hot water in a saucepan as in bottling fruit, bring to the boil and allow to boil for 30 minutes. Remove, tighten caps and invert until cold. \ : Bottled Peas _ Choose peas which are green and fresh, for withered, hard specimens are not worth bottling. Shell and, to improve the colour, blanch by immersing in boiling water for 5 minutes. Dip in cold water, then pack in jars. Fill with boiling water which contains I tea- spoonful salt and 1 tablespoonful vinegar or lemon “juice to the quart. Adjust lid, and boil according to P:: method for 24 to 3 hours. i _ Asparagus is blanched for 4 minutes and boiled for 2 hours. _ Beans are blanched for 2-5 minutes and boiled for 24 hours. Salted Beans Wash the beans. Drain off the water and put a ayer about 1 in. deep in a clean keg or crock. Cover this with a layer of salt✪ Salted Beans, then another layer of beans and salt, and so on to the top, On the top place 4 45 SUMMER COOKERY BOOK | board or plate and weight (10 Ib. to 5 gallon jar and less for a smaller amount). In 24 hours this should. have squeezed out sufficient moisture to be seen above - the beans. If not make a strong solution of salt by dissolving 1 lb. salt in 2 quarts water and pour enough — over the beans to be seen around the wooden cover or | plate. To prepare for the table they should be soaked for several hours in water, which should be changed two or three times. TIME-TABLE FOR BOTTLING FRUIT BY Boiting MretHop MINUTES Plums : ’ : ; ; 16 Loganberries : ! eee 10-20 Blackberries : , ? ; 10-20 Gooseberries deaths : i 10-20 Blank! Cuerants oe : ! 10-20 Pears . ‘ ny 4 ; 20-30 Cherries.) ; ‘ ; } 25 Raspberries : ; } 10-20. 46 a 7 ICES FOR SUMMER DAYS ii OMMERCIAL caterers have been kind to us in. providing ice-cream bricks, which we may take home with surprisingly little risk of finding that 4 ithe parcel’s contents have altered their character on the way, but there is no reason why we should not _ advance a stage further and make these delicacies at 4 home. The cost of the trade product must cover probable losses through deterioration owing to mis- _ calculation of the demand, therefore it is only reason- able that the housewife should expect it to cost more Pe than the home-made variety.

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supply of containers is unnecessary and no expensive apparatus is needed. The apples should be peeled, cut in slices, and placed on wire trays in a very slow oven, | with the door open to allow the moisture to be carried off. When dry they should be wrapped in grease- — proof paper and kept in airtight tins or glass jars. Syrup Though boiling water may be used instead of syrup in preserving fruit, it is more convenient and appetis- — ing to use the latter method, as sagar has otherwise to — be added before serving. The quantities vary from — 1 lb. to 12 lb. of sugar to 3 quarts of water, according © to the sweetness of fruit, but the average for such © fruits as plums and pears is 54 lb. Mix the sugar and water and bring to the boil. Large fruits require — about 2 pint syrup, and smaller fruits about 4 pint to — x. ‘ each quart jar. 44 a be mS ” 2s Dar aaaae! MN i i: PRESERVATION OF FRUIT AND VEGETABLES a Bottling Tomatoes | Select firm, hard, ripe tomatoes without any green, which spoils the flavour. They should be of a similar size and without blemishes, and after removing the stems, should be peeled. This is best done by im- mersing in boiling water by means of a wire basket or cheese cloth for 4 to 2 minutes according ta ripeness, Pack into jars (14 to 2 lb. fill a quart jar), Fill the jars to within 4 in. of the top with boiling water or tomato juice (made from stewing and straining any blemished tomatoes), containing I teaspoonful salt and I teaspoonful to 1 tablespoonful sugar if liked. Screw the caps on tightly and give a halt-turn back. Place in hot water in a saucepan as in bottling fruit, bring to the boil and allow to boil for 30 minutes. Remove, tighten caps and invert until cold. \ : Bottled Peas _ Choose peas which are green and fresh, for withered, hard specimens are not worth bottling. Shell and, to improve the colour, blanch by immersing in boiling water for 5 minutes. Dip in cold water, then pack in jars. Fill with boiling water which contains I tea- spoonful salt and 1 tablespoonful vinegar or lemon “juice to the quart. Adjust lid, and boil according to P:: method for 24 to 3 hours. i _ Asparagus is blanched for 4 minutes and boiled for 2 hours. _ Beans are blanched for 2-5 minutes and boiled for 24 hours. Salted Beans Wash the beans. Drain off the water and put a ayer about 1 in. deep in a clean keg or crock. Cover this with a layer of salt, then another layer of beans and salt, and so on to the top, On the top place 4 45 SUMMER COOKERY BOOK | board or plate and weight (10 Ib. to 5 gallon jar and less for a smaller amount). In 24 hours this should. have squeezed out sufficient moisture to be seen above - the beans. If not make a strong solution of salt by dissolving 1 lb. salt in 2 quarts water and pour enough — over the beans to be seen around the wooden cover or | plate. To prepare for the table they should be soaked for several hours in water, which should be changed two or three times. TIME-TABLE FOR BOTTLING FRUIT BY Boiting MretHop MINUTES Plums : ’ : ; ; 16 Loganberries : ! eee 10-20 Blackberries : , ? ; 10-20 Gooseberries deaths : i 10-20 Blank! Cuerants oe : ! 10-20 Pears . ‘ ny 4 ; 20-30 Cherries.) ; ‘ ; } 25 Raspberries : ; } 10-20. 46 a 7 ICES FOR SUMMER DAYS ii OMMERCIAL caterers have been kind to us in. providing ice-cream bricks, which we may take home with surprisingly little risk of finding that 4 ithe parcel’s contents have altered their character on the way, but there is no reason why we should not _ advance a stage further and make these delicacies at 4 home. The cost of the trade product must cover probable losses through deterioration owing to mis- _ calculation of the demand, therefore it is only reason- able that the housewife should expect it to cost more Pe than the home-made variety.

Good Housekeeping summer cookery book