No. V — When summer is at its hight, it is an easy matter
to fix up attractive and appropriate table decorations, simple-
or elaborate, as the occasion may warrant. The illustration
shows a pretty, low and broad glass bowl, filled with gay
flowers and foliage, and placed on a mirror, the edge of
which is hidden under a close border of small flowers — any
kind that does not wither easily.
No. VI — Yellow pumpkins, scraped clean inside, and a candle
placed in the top one, the face openings covered inside with
red tissue paper, form the chief table decoration for a
Hallow-e'en party. Arrange three in a group, and fill these
with nuts and candy, replacing the caps, and on the top of
these carefully place the "face" pumpkin with the candle
inside. Group three ears of red corn and three red apples
between each pumpkin, dispose red candles in a circle around
these, and place a large green pumpkin leaf under each plate^
216 FARM AND HOME COOK BOOK
Gannin^ and Ppesevvin^ Hints
Envelop glass jars in towels wrung out of hot water, pour
the fruit in slowly, and the jars will not break. Screw on cov-
ers as tight as possible, being sure that the rubber shows all
around the cover. Never turn the covers on the cans after
they have cooled, for it loosens instead of tightening them. It
also loosens them to lift the cans by the tops, after they are
sealed. — [N. L., Tenn.
When I can pears, I first wash, peel and core the fruit and
then put the cores and parings into a preserving kettle and
pour in enough water to almost cover. Boil until the juice is
all extracted, then strain through a jelly bag, add 1 cup sugar
for each qt fruit, let boil up and then drop in the pears and
boil them till tender. When done, skim out the pears, drop
them into hot jars, boil the syrup a little longer, and then
pour it over the fruit in the jars and seal while hot. — [Mrs.
R. W.. Me.
In canning tomatoes last fall I ran short of jars, so, instead
of putting meat and juice in jar, I drained off all the juice pos-
sible, which I then put through strainer to rid of seeds. The
meaty portions were canned, the clear juice was put scalding
hot into clean, hot bottles, clean corks inserted, and a solid
coating of fruit sealing wax✪ Canned Tomatoes given to cork and top of bottle.
The bottle was inverted and plunged into hot wax, as the easi-
est way. Each bottle when opened, makes soup for four, with
addition of milk and thickening. — [Mrs. R. J. F.
Berries canned cold with sugar, without cooking, may
deceive you into thinking that they have spoiled for they will
work some and rnake the outside of the jar sticky with juice
and mould, but this will not affect the contents of the jar.
Before using, clean the outside of the jar thoroughly and pour
the contents in a dish and let stand several hours to throw off
the acid gases. Berries canned this way are nice served with
■cream. — [Mrs. E. B. L., Me.
Page 145 · 3 recipe records on this page
Presented as published in 1907. 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
No. V — When summer is at its hight, it is an easy matter to fix up attractive and appropriate table decorations, simpleor elaborate, as the occasion may warrant. The illustration shows a pretty, low and broad glass bowl, filled with gay flowers and foliage, and placed on a mirror, the edge of which is hidden under a close border of small flowers — any kind that does not wither easily.
No. VI — Yellow pumpkins, scraped clean inside, and a candle placed in the top one, the face openings covered inside with red tissue paper, form the chief table decoration for a Hallow-e'en party. Arrange three in a group, and fill these with nuts and candy, replacing the caps, and on the top of these carefully place the "face" pumpkin with the candle inside. Group three ears of red corn and three red apples between each pumpkin, dispose red candles in a circle around these, and place a large green pumpkin leaf under each plate.
Canning and Preserving Hints
Envelop glass jars in towels wrung out of hot water, pour the fruit in slowly, and the jars will not break. Screw on covers as tight as possible, being sure that the rubber shows all around the cover. Never turn the covers on the cans after they have cooled, for it loosens instead of tightening them. It also loosens them to lift the cans by the tops, after they are sealed. — [N. L., Tenn.
When I can pears, I first wash, peel and core the fruit and then put the cores and parings into a preserving kettle and pour in enough water to almost cover. Boil until the juice is all extracted, then strain through a jelly bag, add 1 cup sugar for each qt fruit, let boil up and then drop in the pears and boil them till tender. When done, skim out the pears, drop them into hot jars, boil the syrup a little longer, and then pour it over the fruit in the jars and seal while hot. — [Mrs. R. W.. Me.
In canning tomatoes last fall I ran short of jars, so, instead of putting meat and juice in jar, I drained off all the juice possible, which I then put through strainer to rid of seeds. The meaty portions were canned, the clear juice was put scalding hot into clean, hot bottles, clean corks inserted, and a solid coating of fruit sealing wax given to cork and top of bottle. The bottle was inverted and plunged into hot wax, as the easiest way. Each bottle when opened, makes soup for four, with addition of milk and thickening. — [Mrs. R. J. F.
Berries canned cold with sugar, without cooking, may deceive you into thinking that they have spoiled for they will work some and rnake the outside of the jar sticky with juice and mould, but this will not affect the contents of the jar. Before using, clean the outside of the jar thoroughly and pour the contents in a dish and let stand several hours to throw off the acid gases. Berries canned this way are nice served with ■cream. — [Mrs. E. B. L., Me.
Records on this page
Canned TomatoesCanned BerriesCanned Pears