Farm and home cook book and housekeeper's assistant

Rhubarb and Gooseberry Preserves Boil together equal parts of rhubarb and gooseberries, and when soft, strain through a sieve, then return to the fire and boil until it looks clear and begins to thicken. Then add sugar of equal weight with the fruit, measured before boiling, and boil about 15 minutes longer. Pour into jelly glasses or jars, and when perfectly cold, cover with melted paraffine or paper. This need not be sealed air tight. — [Mrs. F. E. A., Wash. Spiced Blackberries To 5 qts blackberries add 1 qt vinegar, 3 lbs sugar, 1 tablesp cloves and 1/2 tablesp each allspice and cinnamon. Put the spices in a cheese cloth bag and boil them with the berries until they are of the consistency of preserves. Remove the spice bag and can, not necessarily air tight. — [Mrs. S. Q., Tenn. Canned Raspberries Fill fruit jars with carefully selected ripe, red raspberries, and fill full to overflowing with a thick hot syrup made of sugar and water. Seal the jars tight and submerge them in a tank or boiler of boiling hot water, and allow them to remain there until they are cold. Cover the boiler and throw a carpet or quilt over it to retain the heat. Be sure the cans are sealed air tight. — [Mrs. R. K., Pa. Raspberry Preserves Make a thick syrup by boiling together 2 cups sugar and 1/2 cup water, and when clear add 2 cups carefully selected ripe red raspberries, and boil 5 minutes longer. Can air tight. This makes 1 pt. — [Mrs. R. K., Pa. To Can Raspberries Without Cooking Wash, drain and mash ripe, red raspberries. Be sure that each berry is thoroughly mashed. Add an equal measure of sugar and stir, on and off, for 3 or 4 hours, or until all the sugar is melted and the acid gases have evaporated. Then fill into jars, pack tight and overflowing full, and seal air tight. "When opened this will taste like the fresh berries, and is nice to use for shortcakes. — [Mrs. R. K., Pa. Canned Strawberries Allow 2 qts strawberries for a 1-qt jar. Select only the finest berries, fully ripe and of a deep, dark color. Hull, wash and drain 2 qts berries. Put about 2 or 3 tablesp berries on a plate and with a fork crush each berry and mix together thoroughly. Put these crushed berries in a preserving kettle with 1 cup of the best granulated sugar and put over the fire and let it heat up. When the sugar is dissolved put in what remains of the 2 qts of berries, and as soon as they have boiled and heated through thoroughly, carefully skim them out, put them in a glass jar, and if the remaining syrup seems too thin, or there is more than needed for filling the jar, let it boil down some more and then pour it boiling hot over the berries in the jar. Never attempt to do more than 2 qts at a time, in the manner described above. Any remaining juice should be boiled down to a jelly with the addition of a little more sugar, or it may be bottled and sealed, to use as a flavoring for sauces, cakes, ice cream or sherbet. Be sure to use only the best berries, fully ripe and of a dark red color, and be sure to use only the best granulated sugar. Can and seal while hot and use the same precautions as in canning all other fruits. Set away in a cool, dark and dry place. — [Mrs. R. B. V., Okla. CANNED AND PRESERVED STRAWBERRIES 229 Canned Strawberries Without Cooking