Canadian cook book

2. Blanch on the cob 5 mins.; cold dip 1 min. 3. Cut from cob; put into preserving kettle. 4. Add }/2 T. salt and 1 c. water for every quart of corn. 5. Boil gently 15 mins.; fill sterile jars, cover, steam l}/2 hours for pint jars, 23/2 hours for quart jars. 6. Fill to overflowing with boiling water; seal. CANNED TOMATOES. 1. Select firm, ripe tomatoes; scald 2 mins., then cold dip. 2. Remove skins and core; cut into pieces. 3. Put into preserving kettle; heat gradually to boiling, stirring frequently. 4. Cook 25 to 30 mins. ; remove scum. 5. Fill sterile jars to overflowing; remove all seeds from ring and rim of jar. 6. Seal; invert till cold. CANNED WHOLE TOMATOES. 1. Select firm tomatoes of medium or small size. 2. Scald and cold dip; remove skins and cores. 3. Pack in sterile jars; fill with water which has been boiled and cooled. 4. Cover; steam 25 to 30 mins. or until tomatoes are tender. 5. Fill to overflowing with boiling water; seal. TOMATO SOUP. 1 pk. ripe tomatoes. 8 onions. 2 stalks celery and leaves. 1 hot red pepper. }/^ e. butter. }/i c. flour. yi c. salt. 1 c. brown sugar. 1 T. baking soda. 1. Wash tomatoes; cut into pieces. 2. Add onions and celery, washed and cut. 3. Add red pepper, cut fine, and seeds. 4. Boil until tomatoes are very soft; press through a sieve. 5. Melt butter; add flour, sugar, salt and soda. 6. When blended, add strained tomato, slowly. 7. Heat to boiling; cook until thickened. 8. Seal in sterile jars. JELLIES, JAMS AND PRESERVES Success in the making of jellies and jams depends to a great extent upon a proper selection of fruit. Use fruits which are acid and just ripe or slightly under ripe; under these conditions, the jelly-making principle, ''pectin," is in its best state for setting the jelly. Pectin is richest in currants, grapes, lemons, sour and bitter oranges, crab apples, tart apples, cranberries. Preparation of Fruit 1. Large fruit, as apples — wash, cut in pieces, add water to cover, cook till soft. 2. Small fruit, as grapes, currants — wash, pick from stems, put into kettle; break up with potato masher, cook till soft. Preparation of Fruit Juice 1. When fruit is very soft, pour it into jelly-bag which has been scalded. 2. Drip several hours; the bag may be squeezed for a second quality of juice, which should be kept separate from the first. Test for Pectin 1. Heat juice to boiling point and boil gently 10 to 20 mins.; grape and currant juices require less boiling than juice of large fruits. 2. Add 1 T. alcohol to 1 T. fruit juice; mix and let stand 3 mins. If sufficient pectin is present to form a jelly, it can be gathered in a thick mass from this mixture. If very little pectin can be collected, the juice should be given longer boiling and tested again. Addition of Sugar 1. As a rule, ^ c. sugar to 1 c. juice is sufficient; more than this makes a jelly which is too sweet in flavor; also the sugar is apt to crystallize out on standing. When the juice is quite acid, as from very tart or unripe grapes, bitter oranges, 1 c. sugar to 1 c. juice may be required. 2. When the juice contains sufficient pectin by test, add the sugar, which may be heated. 3. Stir until sugar is dissolved; heat to boiling. Cooking and Testing of Syrup