ORANGE BUTTER.— Pare 8 large oranges, cut into thin slices, pour over them 1^ cups of powdered sugar, boil 1 pt. of milk, and while boiling add the yolks of 3 eggs, 1 tablespoon corn starch✪ Orange Butter, made smooth with cold milk. Stir constantly, and when thick pour over the fruit; beat the whites of the egga to a froth, sweeten, pour over the custard, and brown in the oven. Serve cold. — Mrs. Edgar Wilkinson, Palos, 111. PEACH BUTTER.— Take lb. for lb. of peaches and sugar✪ Peach Butter, cook peaches alone until they become soft, then put in Y^ the sugar, and stir Y^ hr., then the remainder of the sugar, and stir XYi hrs.' Season with cloves and cinnamon. — Mrs. Edgar Wilkinson, Palos 111. TOMATO BUTTER.— Take 10 lbs. ripe tomatoes, peel and slice, cover with a pt. of vinegar, let stand over night, in the morn- ing put in a colander and strain, then make a syrup of 1 qt. of vine- gar and 3 lbs. brown sugar, 1^ cups tomato juice; add 1 saltspoon salt and 1 teaspoon red pepper; tie in a bag 1 teaspoon whole cloves, some stick cinnamon✪ Tomato Butter, put in kettle with syrup. Let syrup get hot before adding tomatoes. Boil 3 hrs. — Mrs. C. C. Chauncy, Mt. Prospect, 111. 49S 496 CANNING, PRESERVING AND PICKLING CANDIED ORANGE OR LEMON PEEL.— Take peel of orange in quarters, large size is best. Remove all the white fiber from peel, put in salt and water for 5 or 6 days, remove from brine and put in a saucepan of fresh water and set on stove to boil till tender enough to run a straw through easy. Then drain water, make syrup of 1 lb. of granulated sugar, 1 cup of water✪ Candied Orange or Lemon Peel, let boil and skim. Then add the peel, let boil for 20 minutes, let stand in syrup for a couple of weeks. Seal up in a sealer, drain off syrup and put layers in sugar and let stand. — Mrs, A. L. Lansing, Floss- more, 111. CANNING FRUITS.— In canning fruits, sweeten to suit the taste. One-quarter of a lb. to a lb. of fruit✪ Canned Fruits is enough, unless fruilt is very sour, then use ^ lb. None but the finest white sugar is. to be used. Select fruit of firm and good quality. Pare and place in a steamer over boiling water. Put a dish under the fruit to catch the juice, afterward to be strained and added to the syrup. Let them steam until they may be pierced with a broom straw. Make a syrup of the best sugar, have it boiling hot, dip the fruit into the syrup and put it into the cans or jars. Then pour over the boiling syrup to fill the vessel. Seal immediately to keep in the steam. — Mrs. E. L. Matthews, Chicago Heights, 111. CANNING CHERRIES.— When preparins: cherries, take the stones out of about every fourth cherry (leave the rest in for fla- voring). Weigh or measure the cherries, put in a saucepan, and put enough water on to just cover the cherries. Bring to a boil, and let cook till the skin cracks; then put 5^ as much sugar as you have cherries✪ Canned Cherries, and let boil 5 minutes longer; take off the stove, and seal up while hot. — ^Mrs. L. E. Mason, Oak Glen, 111. CANNED GRAPES. — Pick ripe grapes carefully from the stems, wash and pack in glass jars. Make syrup of granulated! sugar and pour this boiling syrup over the grapes and seal. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

AI-modernized reading of the original text

ORANGE BUTTER.— Pare 8 large oranges, cut into thin slices, pour over them 1^ cups of powdered sugar, boil 1 pt. of milk, and while boiling add the yolks of 3 eggs, 1 tablespoon corn starch, made smooth with cold milk. Stir constantly, and when thick pour over the fruit; beat the whites of the eggs to a froth, sweeten, pour over the custard, and brown in the oven. Serve cold. — Mrs. Edgar Wilkinson, Palos, 111. PEACH BUTTER.— Take lb. for lb. of peaches and sugar, cook peaches alone until they become soft, then put in Y^ the sugar, and stir Y^ hr., then the remainder of the sugar, and stir XYi hrs.' Season with cloves and cinnamon. — Mrs. Edgar Wilkinson, Palos TOMATO BUTTER.— Take 10 lbs. ripe tomatoes, peel and slice, cover with a pt. of vinegar, let stand over night, in the morning put in a colander and strain, then make a syrup of 1 qt. of vinegar and 3 lbs. brown sugar, 1^ cups tomato juice; add 1 saltspoon salt and 1 teaspoon red pepper; tie in a bag 1 teaspoon whole cloves, some stick cinnamon, put in kettle with syrup. Let syrup get hot before adding tomatoes. Boil 3 hrs. — Mrs. C. C. Chauncy, Mt. Prospect, 111. 49S CANDIED ORANGE OR LEMON PEEL.— Take peel of orange in quarters, large size is best. Remove all the white fiber from peel, put in salt and water for 5 or 6 days, remove from brine and put in a saucepan of fresh water and set on stove to boil till tender enough to run a straw through easy. Then drain water, make syrup of 1 lb. of granulated sugar, 1 cup of water, let boil and skim. Then add the peel, let boil for 20 minutes, let stand in syrup for a couple of weeks. Seal up in a sealer, drain off syrup and put layers in sugar and let stand. — Mrs. A. L. Lansing, Flossmore, 111. CANNING FRUITS.— In canning fruits, sweeten to suit the taste. One-quarter of a lb. to a lb. of fruit is enough, unless fruit is very sour, then use ^ lb. None but the finest white sugar is to be used. Select fruit of firm and good quality. Pare and place in a steamer over boiling water. Put a dish under the fruit to catch the juice, afterward to be strained and added to the syrup. Let them steam until they may be pierced with a broom straw. Make a syrup of the best sugar, have it boiling hot, dip the fruit into the syrup and put it into the cans or jars. Then pour over the boiling syrup to fill the vessel. Seal immediately to keep in the steam. — Mrs. E. L. Matthews, Chicago Heights, 111. CANNING CHERRIES.— When preparins: cherries, take the stones out of about every fourth cherry (leave the rest in for flavoring). Weigh or measure the cherries, put in a saucepan, and put enough water on to just cover the cherries. Bring to a boil, and let cook till the skin cracks; then put 5^ as much sugar as you have cherries, and let boil 5 minutes longer; take off the stove, and seal up while hot. — ^Mrs. L. E. Mason, Oak Glen, 111. CANNED GRAPES. — Pick ripe grapes carefully from the stems, wash and pack in glass jars. Make syrup of granulated! sugar and pour this boiling syrup over the grapes and seal. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

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Orange ButterPeach ButterTomato ButterCandied Orange or Lemon PeelCanned GrapesCanned FruitsCanned Cherries

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