Dried Pears. — These may be treated in the same wu}' as dried
apples.
Small Fruits. — These, when dried, must be carefully exam-
ined, thoroughly washed, and then cooked rather quickly in
boiling water. They swell but little, do not require much
62 EVERY-DAY DISHES.
water, and usually cook in a few minutes. They should bo
taken from the fire as soon as soft, as long standing makes them
insipid.
Prunes. — Use only the best selected prunes. Clean by put-
ting them into warm water ; let them stand a few minutes, rub-
bing them gently between the hands to make sure that all dust
and dirt are removed ; rinse, and if rather dry and hard, put
them into three parts of water to one of prunes ; cover closely,
and let them simmer for several hours. If the prunes are quite
easily cooked, less water may be used. They will be tender,
with a thick juice. The sweet varieties need no sugar whatever.
Many persons who cannot eat fruit cooked with sugar, can
safely partake of sweet prunes cooked in this way. A slice
of lemon, added just before the prunes are done, is thought
an improvement.
Prune Marmalade. — Cook sweet California prunes✪ Prune Marmalade as dircted
above. When well done, rub through a colander to remove the
skins and stones. No sugar is necessary. If the pulp is too thin
when cold, it may be covered in an earthen pudding-dish and
stewed down by placing in a pan of hot water in a moderate
oven,
SUGGESTIONS FOR CANNING FRIJIT,
Select self-sealing glass cans of some good variety.
Those with glass or porcelain-lined covers are best.
Test the cans to see if they are perfect, with good rub-
bers and covers that fit closely, by partly filling them
with hot water, screwing on the tops, and placing bot-
tom upward upon the table for some time before using.
If none of the water leaks out, they may be considered
in good condition. If the cans have been previously
used, examine them with special care to see that both
cans and covers have been carefully cleaned ; then
thoroughly sterilize them, and fit with new rubbers
when necessary.
Cans and covers should be sterilized by boiling in
water for lialf an hour, or by baking in an oven, at a
FRUIT. 63
temperature sufficient to scorch paper, for two hours.
The cans should be placed in the water or oven when
cold, and the temperature allowed to rise gradually, to
avoid breaking. They should be allowed to cool gradu-
ally, for the same reason.
Select only the best of fruit, such as is perfect in
flavor and neither green nor overripe. Fruit which
has been shipped from a distance, and which is conse-
quently not perfectly fresh, contains germs in active
growth, and if it is the least bit musty, it will be almost
sure to spoil, even though the greatest care be taken in
canning.
Poor fruit will not be improved by canning ; over-
ripe fruit will be insipid and mushy ; and though cook-
ing will soften hard fruit, it cannot impart to it the
delicate flavors which belong to that which is in its
prime. The larger varieties of fruit should not, for
canning, be quite soft enough for eating.
Page 35 · 1 recipe record on this page
Presented as published in 1897. 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
Dried Pears. — These may be treated in the same way as dried apples.
Small Fruits. — These, when dried, must be carefully examined, thoroughly washed, and then cooked rather quickly in boiling water. They swell but little, do not require much
water, and usually cook in a few minutes. They should be taken from the fire as soon as soft, as long standing makes them insipid.
Prunes. — Use only the best selected prunes. Clean by putting them into warm water ; let them stand a few minutes, rubbing them gently between the hands to make sure that all dust and dirt are removed ; rinse, and if rather dry and hard, put them into three parts of water to one of prunes ; cover closely, and let them simmer for several hours. If the prunes are quite easily cooked, less water may be used. They will be tender, with a thick juice. The sweet varieties need no sugar whatever. Many persons who cannot eat fruit cooked with sugar, can safely partake of sweet prunes cooked in this way. A slice of lemon, added just before the prunes are done, is thought an improvement.
Prune Marmalade. — Cook sweet California prunes as directed above. When well done, rub through a colander to remove the skins and stones. No sugar is necessary. If the pulp is too thin when cold, it may be covered in an earthen pudding-dish and stewed down by placing in a pan of hot water in a moderate oven,
SUGGESTIONS FOR CANNING FRUIT,
Select self-sealing glass cans of some good variety. Those with glass or porcelain-lined covers are best. Test the cans to see if they are perfect, with good rubbers and covers that fit closely, by partly filling them with hot water, screwing on the tops, and placing bottom upward upon the table for some time before using. If none of the water leaks out, they may be considered in good condition. If the cans have been previously used, examine them with special care to see that both cans and covers have been carefully cleaned ; then thoroughly sterilize them, and fit with new rubbers when necessary.
Cans and covers should be sterilized by boiling in water for half an hour, or by baking in an oven, at a
temperature sufficient to scorch paper, for two hours. The cans should be placed in the water or oven when cold, and the temperature allowed to rise gradually, to avoid breaking. They should be allowed to cool gradually, for the same reason.
Select only the best of fruit, such as is perfect in flavor and neither green nor overripe. Fruit which has been shipped from a distance, and which is consequently not perfectly fresh, contains germs in active growth, and if it is the least bit musty, it will be almost sure to spoil, even though the greatest care be taken in canning.
Poor fruit will not be improved by canning ; overripe fruit will be insipid and mushy ; and though cooking will soften hard fruit, it cannot impart to it the delicate flavors which belong to that which is in its prime. The larger varieties of fruit should not, for canning, be quite soft enough for eating.
Records on this page
Prune Marmalade