Buckeye cookery

Currants ....................... -.. Omin, 602.| Peaches, whole............ 15min, 4oz. Raspberries...,......-..... 6 “ 4“ | Pine apples, sliced...... Mo hae ae ee Blackberries............... 6 “ 6 |Siberian crab-apples.... 25 “ 8 “ oe. Dearne wens : ‘ a ou apples, sliced............. 5 Whortleberries ............ 5 “ 8 * | Wild grapes srssosone 10 84 , Fie-Plant, sliced.:......- LO RIS a LOMALOCRs 65.50 ab. Nectarines 20 “ none. ' Small sour pears, whole 30 “ 4 “ | Gooseberries ............60. Bir a AB oe Bartlett pears, halved...20 “ 6 | Quinces, sliced.......... 15 9 OS. Peaches oo. sskeessscoee er asin ee 4% | CANNED BERRIES. Select those the skins of which have not been broken, or the juice will darken the syrup; fill cans compactly, set in a kettle of cold water, with a cloth beneath them, over an even heat; when . sufficiently heated, pour over the berries a syrup of white sugar dissolved in boiling water (the richer the better for keeping, though not for preserving the flavor of the fruit), cover the cans closely te retain heat on the top berries. To insure full cans when cold, have extra berries heated in like manner to supply the shrinkage. If the fruit swims, pour off surplus syrup, fill with hot fruit, and ey i seal up as soon as the fruit at the top is thoroughly scalded. —Miss Southwick. PLAIN CANNED BERRIES. Pick out stems or hulls if any—if gathered carefully the berries will not need washing, put in porcelain kettle on the stove, adding a small tea-cup water to prevent burning at first. When they come to a boil, skim well, add sugar to taste (for pies it may be omitted), let boil five minutes, fill in glass, stone, or tin cans, and seal with putty unless self-sealers are used. This rule applies to o ae CANNING FRUITS. eh cae AS es ons, blackberries, ‘currants, gooseberries, or any of the @ Small 3amall berries. CANNED CURRANTS. Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit; put them in a kettle, cover, and leave them to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and shake the kettle occasionally to make it mix with the fruit; do not allow it to boil, but keep as hot as possible until the sugar is dissolved, then pour it in cans and secure the covers at once. White currants are beautiful preserved in this way.— Mrs. Wm. Patrick, Midland, Mich. GREEN GOOSEBERRIES. Cook the berries in water until white, but not enough to break them ; put into cans with as little water as possible, fill up the can with boiling water and seal; when opened pour off water and cook like fresh berries.—Mrs. O. M. S. : CANNED PEACHES. Pour boiling water over one peck of large clingstone peaches to remove the fuzz; make a syrup of three pounds sugar and one pint vinegar, using a little water if required to cover the peaches; eook until pretty soft, and can as usual.—Mrs. Frank Stahr, Lancaster, Pa. | Kp \ CANNED PEACHES. Have one porcelain kettle with boiling water and another ai a syrup made sweet enough with white sugar for the peaches; pare, halve, and drop them into the boiling water, let them remain until a silver fork will pierce them, lift them out with a wire spoon, fil _ ean, pour in all the boiling syrup the can will hold, and seal imme- diately. Continue in this way, preparing and sealing only one can ata time, until done; boil down the water in first kettle with the | syrup, if any is left; if not, add more sugar, and quite a nice marmalade will result. This manner of canning peaches has been thoroughly tested, and is pronounced by the experienced the best ef all methods.— Mrs. R. A. Sharp, Kingston. Cannep Pracnes STEAMED. To peel, place in a wire basket, to the handle of which a cord has been tied, let down into boiling water for a moment, then into