The Henderson cook book

Green fox-grapes make a beautiful, delicious, amber-colored jelly. Use cup of sugar to a cup of the juice. PRUNE JELLY. Cook 1 cup of prunes and removes stones. Soak ^ box of gelatine in a third of a cup of cold water. Add 2 cups of boiling water. Strain. Add 2 tablespoons each of lemon juice and sherry with 1 cup of sugar. Chill and when beginning to stiffen add ^ cup of chopped walnuts. Stir occasionally to prevent nuts from settling and serve with boiled custard. CRAB APPLE JELLY. Cover the apples with water, boil until perfectly tender; mash and strain through coarse cloth, and to every pint of liquor allow 1 pint of sugar. Cook until it drops heavy or clean from spoon. Put in glasses and seal. — Mrs. C. M. Cooper. CANNED FRUITS AND VEGETABLES CANNING. The important points to be observed in canning are to use only sound, ripe fruit; to have hot syrup and air-tight jars; to fill jars to overflowing and seal immediately. Jars should be scalded and tested before using. Patent canners greatly simplify the work. Pick over the fruit, stem, pare, cut, wash, etc., and pack in jars. Make syrup by adding y% pint boiling water to 1 pound sugar. When clear bring to boiling point and carefully fill the jars. Stand in canner or on board in wash-boiler containing water up to shoulders of jars. Cover and cook according to directions or till tender. Take from canner or boiler, add more syrup till overflowing, cover and seal immediately. GENERAL DIRECTIONS FOR CANNING. Use pint or quart jars and be sure to have new rubber rings ; old rubbers allow air to enter jars. Sterilize jars by placing in pan of cold water and letting this come to boiling point; boil 10 or 15 minutes. For tomatoes scald and peel. Pack in sterilized jars, adding a little salt. Put on covers without screwing down. Set the jars on small blocks of wood in a kettle of cold water and let fruit become thoroughly heated. Remove covers and fill to overflowing with boiling water. Put on the ring and screw the covers down. Turn upside down. If syrup oozes out remove covers and rubber. Put on new rubber and refill with boiling syrup and again screw down cover. Or tomatoes may be scalded and packed in jars while boiling hot, keeping jars in pan boiling water or wrapped in cloth wrung out of boiling water, while filling. Peaches and other fruits may be canned in same way; a little sugar to the syrup, if desired. CANNED FRUITS AND VEGETABLES 181 CANNED LIMA BEANS. Eight cups green lima beans. % cup salt, % cup sugar, as much water as necessary, iboil until tender (not too tender), seal in glass jars. When preparing for table, drain liquor off, put on cold water, let come to boil, drain off and add dressing. Corn may be canned same way. CANNED PEACHES y SYRUP METHOD. Drop the prepared fruit into boiling water and continue the boiling until a silver fork will easily pierce it. In another kettle (of granite) make a thin syrup, using enough sugar to sweeten the fruit. Remove the peaches from the water and drop them carefully into the boiling syrup. Allow them to simmer for 5 minutes; then transfer them to sterilized jars, put new rubbers in place, fill the jars to overflowing with the boiling syrup, and seal them at once. CANNED PEACHES J BOILING METHOD.