Buckeye cookery

The fruit must be at a certain stage to be prepared in this way, for _ steamer over a kettle of boiling water, first laying a cloth im bottom of steamer; fill about half full of fruit, cover tightly, make a syrup be easily pierced with a silver fork, drop gently for a moment into _ the hot syrup, place in the cans, fill, cover, and seal. The above -_ recipe is for canning a few at a time. This recipe, with the exception of mode of peeling, applies equally well to pears. . - Cannep PEACHES. Pare, halve and seed; make a syrup of a pint: granulated sugar fe toa quart water, place on stove ina porcelain kettle (enough for two quart cans). When syrup boils, drop in enough fruit for one can; watch closely, testing with a silver fork, so that the moment they are done they may be removed. When the peaches are tender, lift very gently with a wire spoon, and place in the can ppreviously filled; full of peaches pour in the hot syrup, place the cover on and seal at once; then add ‘more peaches to the hot syrup for next can, and repeat the operation. If there are more peaches than will fill the ean, place them in another can and keep hot until more are ready, and so on until all are canned. Skim the syrup before adding "peaches, making only enough syrup at one time for two cans.— Mrs. W. W. W. ~ CANNED PEARS. a Bropare and can precisely like peaches in preceding recipe, except that they require longer cooking. When done they are easily pierced with a silver fork. Canned PIE£ PLAN. Cut the pie plant in pieces, two inches long, put over a ‘slow fire i with its weight in sugar; when sugar is dissolved let it boil slowly until clear, but do not let it cook long enough to acquire dark col- -ored. Put up in air-tight cans. CANNED PINEAPPLE. Peel and slice, make syrup in proportion of five and a half pounds: cold water, strip off the skin and slice. Have the fruit : if too green it will not peel, and if too ripe it will be too much — : - softened by the hot water. After peeling, seed and place in a heated, according to instructions for preparing glass cans. When ina porcelain kettle for fruit alone, let the fruit steam until it can ae Ne Cee eae: . CANNING FRUITS, one white granulated sugar to nearly three pints of water; ; boil five i minutes; skim or strain; add fruit and let it boil; have cans hot; Aah fill and seal up as soon as possible. 4 -Cannep Pius. \ - Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every two pounds of fruit; boil for eight minutes, can, and seal immediately. If pricked with -a fork before placing in syrup, they will be less liable to burst. Cherries are canned in the same way. ee RASPBERRIES WITH CURRANT JUICE. Ten pounds of red or black raspberries, twelve pounds of granulated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and continue for ten minutes., Put in glass cans and fasten immediately. | CANNED STRAWBERRIES. : Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound of berries, lay eovers on lightly, stand them in a wash boiler filled with water to within an inch of tops of cans (the water must not be more than