Buckeye cookery

milk-warm when the cans are placed in it). When it has boiled for fifteen minutes, draw to back of stove, let steam pass off, roll the hand in a towel, lift out: cans, and place on a table. If the berries are well covered with their own juice, take a table-spoon and fill up the first can to the very top of the rim from the second, wipe the neck, rub dry, and screw the top down firmly, observing carefully the general directions for canning berries. Fill another from— the second can, and so on until all are finished. Great care must be taken to keep the berries whole and round; as the cans cool invert them occasionally, to prevent the fruit from forming in a mass at one end. ; CANNED STRAWBERRIES. For every quart of fresh strawberries, take one coffee-cup of white = sugar ; add a table-spoon or two of water to the fruit if there is no juice in the bottom, to prevent burning before the heat brings out the juice. As soon as the fruit boils, add the sugar, and stir _ gently for a few minutes until it boils up again, and can immedi- me Stal eg cea CANNING FRUITS, aS eae te - ately. It is better not to cook any more fruit than can be put into one glass fruit-jar. Usually a few spoonfuls of the syrup will he left with which to begin the next can. Strawberries are consid- - ered difficult to keep, but there need be no trouble if the fruit is fresh and the can is closed air-tight in glass, and kept as directed in general directions for canning fruits. —WMrs. H. S. Huntington, peers, Til. | CANNED Corn. Dissolve an ounce tartaric acid in half tea-cup water, and take one table-spoon to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and 4 season with butter, pepper and salt.—Miss Lida Cartmel. CaNnNED Corn AND TOMATOES. Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in a porcelain kettle, let: boil fifteen minutes, and can immediately in tin or glass (if glass keep in the dark). Some take equal parts of corn and tomatoes, preparing them as above. Others, after cutting the corn from the cob, cook it twenty minutes, adding a little water and stirring often, then prepare the tomatoes as above, cooking in a separate kettle five minutes, and then adding them to the corn in the proportion of one-third corn to two-thirds tomatoes, mixing well ‘until they boil up once, and then canning immediately.— Mrs. D. Buston. | : | STRING-BEANS. String fresh string-beans, break in several pieces, cook in boiling _ water ten minutes, and can like tomatoes.—Mrs. L. W. C., Cin- — einnati. : | ; CANNED TOMATOES. * The tomatoes must be entirely fresh and not overripe; pour over e , them boiling water, let stand a few minutes, drain off, remove the _ skins, and slice crosswise into a stone jar, cutting out all the hard or defective portions; cook for a few minutes in their own juice, skimming off the scum which rises, and stirring with a wooden spoon or paddle; have the cans on the hearth fillea with hot water CANNING FRUITS. 127 empty, and fill with hot tomatoes; wipe moisture from tops with soft cloth, put on and secure covers. If tin cans are used, press down covers, and pour hot sealing wax into grooves. If put up q in glass, set away in a dark place. Either tin, glass or stone cans may be used, and all may be sealed with putty instead of wax, it being more convenient. (See general instructions for canning fruit.) CANNED WATERMELON. oe 2: