General Directions For Canning: Care should be
taken that the fruit selected is fresh, firm, of good quality,
and not over-ripe. If over ripe, some of the spores may not
be destroyed by boiling; then fermentation will begin in a
short time. Allow one-third of the weight of the fruit in
sugar, and from two and one-half to three cups of water to
each pound of sugar. Boil the sugar and water together for
tv/o minutes, to make a thin syrup; then cook a small quan-
tity of the fruit at a time in the syrup; this keeps the fruit
in perfect shape. Hard fruits may be cooked in clear boiling
water until nearly soft, then placed in the syrup to finish
cooking. Sterilized jars are first filled with the fruit, and
then enough of the syrup poured over to overflow the jars.
Insert a spoon between fruit and jar, to allow the bubbles
of air to rise to the top; then put on the rubbers and screw
on sterilized covers. As the fruit cools, screw covers again,
as tightly as possible. When cold, tighten again. While
filling the jars, place them on a cloth wrung out of hot
water» to keep from breaking.
To Sterilize Jars: Wash the jars and fill them
with cold water. Place in a kettle on a trivet, and surround
with cold water. Heat gradually to boiling point, then re-
move from the water, empty, and fill with fruit while hot.
Allow the covers to stand in hot water five minutes, before
placing them on the jars. Dip the bands in hot water
quickly. Use no old rubbers. If the rims of the covers are
bent, air will enter the cans.
Canned Peaches: Wipe the peaches and place in
boiling water, allowing them to stand just long enough to
loosen the skins. Remove the skins, and cook the fruit at
once, that it may not discolor; following the general directions
for canning.
Lesson 36.
Table Setting, General: A table should be made
54
DOMESTIC SCIENCE
to look as neat and attractive as possible. Dust the table, and
lay on, evenly, a cloth of felt, flannel, or cotton flannel.
Spread the table cloth evenly over this. Lay the table cloth
with hemmed edges underneath, and the lines of the cloth
parallel with the edges of the table.
Place the knife at the right hand, with the sharp edge
turned to the left, and the fork at the left hand, with the
prongs turned upward. Spoons are placed to the right of
the knife, and the napkin to the left of the fork. All about
two inches from the edge of the table. Place the tumbler
near the end of the knife blade, and the butter plate beside
it When bread and butter plates are used, place one at the
left of the fork. Place everything straight on the table.
Invert no dishes.
General Directions For Serving.
When a waiter serves the food, it should be passed on
the left side of each person. In placing a dish in front of a
person, the waiter should stand at the right The dishes
should be removed from the right side.
In setting the table, try not to forget anything. Care
in setting the table contributes much to the comfort of the
household.
I 9
Fifir. 14.
Table Setting.
Diagram No. 1.
1.
2.
3.
Knife.
Fork.
Spoon.
4.
5.
6.
Napkin.
Tumbler.
Butter Plate.
COOKING
55
oo
Fig. 15.
Table Setting. Diagram No. 2.
1.
Knife.
7. Hot-water Pitcher.
2.
Fork.
8. Cream Pitcher.
3.
Napkin.
9. Sugar-bowl.
4.
Tumbler.
10. Spoon-holder.
5.
Butter Plate.
11. Cups and Saucers.
6.
Page 22
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
General Directions For Canning: Care should be
taken that the fruit selected is fresh, firm, of good quality,
and not over-ripe. If over ripe, some of the spores may not
be destroyed by boiling; then fermentation will begin in a
short time. Allow one-third of the weight of the fruit in
sugar, and from two and one-half to three cups of water to
each pound of sugar. Boil the sugar and water together for
tv/o minutes, to make a thin syrup; then cook a small quan-
tity of the fruit at a time in the syrup; this keeps the fruit
in perfect shape. Hard fruits may be cooked in clear boiling
water until nearly soft, then placed in the syrup to finish
cooking. Sterilized jars are first filled with the fruit, and
then enough of the syrup poured over to overflow the jars.
Insert a spoon between fruit and jar, to allow the bubbles
of air to rise to the top; then put on the rubbers and screw
on sterilized covers. As the fruit cools, screw covers again,
as tightly as possible. When cold, tighten again. While
filling the jars, place them on a cloth wrung out of hot
water» to keep from breaking.
To Sterilize Jars: Wash the jars and fill them
with cold water. Place in a kettle on a trivet, and surround
with cold water. Heat gradually to boiling point, then re-
move from the water, empty, and fill with fruit while hot.
Allow the covers to stand in hot water five minutes, before
placing them on the jars. Dip the bands in hot water
quickly. Use no old rubbers. If the rims of the covers are
bent, air will enter the cans.
Canned Peaches: Wipe the peaches and place in
boiling water, allowing them to stand just long enough to
loosen the skins. Remove the skins, and cook the fruit at
once, that it may not discolor; following the general directions
for canning.
Lesson 36.
Table Setting, General: A table should be made
54
DOMESTIC SCIENCE
to look as neat and attractive as possible. Dust the table, and
lay on, evenly, a cloth of felt, flannel, or cotton flannel.
Spread the table cloth evenly over this. Lay the table cloth
with hemmed edges underneath, and the lines of the cloth
parallel with the edges of the table.
Place the knife at the right hand, with the sharp edge
turned to the left, and the fork at the left hand, with the
prongs turned upward. Spoons are placed to the right of
the knife, and the napkin to the left of the fork. All about
two inches from the edge of the table. Place the tumbler
near the end of the knife blade, and the butter plate beside
it When bread and butter plates are used, place one at the
left of the fork. Place everything straight on the table.
Invert no dishes.
General Directions For Serving.
When a waiter serves the food, it should be passed on
the left side of each person. In placing a dish in front of a
person, the waiter should stand at the right The dishes
should be removed from the right side.
In setting the table, try not to forget anything. Care
in setting the table contributes much to the comfort of the
household.
I 9
Fifir. 14.
Table Setting.
Diagram No. 1.
1.
2.
3.
Knife.
Fork.
Spoon.
4.
5.
6.
Napkin.
Tumbler.
Butter Plate.
COOKING
55
oo
Fig. 15.
Table Setting. Diagram No. 2.
1.
Knife.
7. Hot-water Pitcher.
2.
Fork.
8. Cream Pitcher.
3.
Napkin.
9. Sugar-bowl.
4.
Tumbler.
10. Spoon-holder.
5.
Butter Plate.
11. Cups and Saucers.
6.