In filling the can let the fruit come to the top; then run
the spoon-handle down on all sides to let out the air; pour in
juice till it runs over freely, and screw the top at once, using a
towel to protect the hand. Set at once in a dish-pan of water,
as this prevents the table being stained by juice, and also its
hardening on the hot can. Proceed in this way till all are full;
wipe them dry; and, when cold, give the tops an additional
screw, as the glass contracts in cooling, and loosens them.
Label them, and keep in a dark, cool closets When the fruit
is used, wash the jar, and dry carefully at the back of the stove.
Wash the rubber also, and dry on a towel, putting it in the jar
when dry, and screwing on the top. They are then ready for
next year's use. Mason's cans are decidedly the best for gen-
eral use.
General Rules for Canning. — For all small fruits allow
one-third of a pound of sugar to a pound of fruit. Make it
into syrup with a teacupful of water to each pound, and skim
carefully. Throw in the fruit, and boil ten minutes, canning
as directed. Raspberries and blackberries are best; huckle-
berries are excellent for pies, and easily canned. Pie-plant
can be stewed till tender. It requires half a pound of sugar to
a pound of fruit.
For peaches, gages, etc., allow the same amount of sugar as
for raspberries. Pare peaches, and can whole, or in halves, as
preferred. Prick plums and gages with a large darning-needle
to prevent their bursting. In canning pears, pare and drop at
once into cold water, as this prevents their turning dark.
Always use a porcelain-lined kettle, and stir either with a
silver or a wooden spoon — never an iron one. Currants are
HOUSEHOLD. 209
nice mixed with an equal weight of raspberries, and all fruit is
more wholesome canned than in preserves.
MISCELLANEOUS RECIPES AND DIRECTIONS.
To Test the Purity of the Atmosphere.— Fill a glass tumbler
with lime water, and place it in any convenient position. The
rapidity with which a pellicle forms on its surface corresponds
to the amount of carbonic acid, or foul air, present in the
atmosphere that surrounds it.
To Clean Wall Papers. — Let the servant or man employed
get on high steps, and first brush the wall all over with a per-
fectly clean brush. Then divide a stale loaf in large pieces
and rub the paper downwards with it in firm, clear strokes;
he must not go back over it with the same piece of bread, nor
rub it up and down, only downwards. The bread will remove
all the dirt and leave the paper like new; but it must not be
used dirty, a fresh piece must be taken when the last used is
soiled, otherwise dust will be carried from one breadth of the
paper to the next.
To Remove Grease Spots. — If there are any grease spots on
the paper, cover them with a little moist fuller's earth, and
when it is dry brush it off. Repeat the application if required.
To Clean Paint. — Get some of the best whiting; powder it
and then sift it, so that it may be as fine as possible. Put it in
a plate for usCo Get some clean, warm water in a basin, and a
piece of soft flannel, and a new soft chamois leather.
Page 143
Presented as published in 1883. 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
In filling the can let the fruit come to the top; then run the spoon-handle down on all sides to let out the air; pour in juice till it runs over freely, and screw the top at once, using a towel to protect the hand. Set at once in a dish-pan of water, as this prevents the table being stained by juice, and also its hardening on the hot can. Proceed in this way till all are full; wipe them dry; and, when cold, give the tops an additional screw, as the glass contracts in cooling and loosens them. Label them, and keep in a dark, cool closets When the fruit is used, wash the jar, and dry carefully at the back of the stove. Wash the rubber also, and dry on a towel, putting it in the jar when dry, and screwing on the top. They are then ready for next year's use. Mason's cans are decidedly the best for general use.
General Rules for Canning. — For all small fruits allow one-third of a pound of sugar to a pound of fruit. Make it into syrup with a teacupful of water to each pound, and skim carefully. Throw in the fruit, and boil ten minutes, canning as directed. Raspberries and blackberries are best; huckleberries are excellent for pies, and easily canned. Pie-plant can be stewed till tender. It requires half a pound of sugar to a pound of fruit.
For peaches, gages, etc., allow the same amount of sugar as for raspberries. Pare peaches, and can whole, or in halves, as preferred. Prick plums and gages with a large darning-needle to prevent their bursting. In canning pears, pare and drop at once into cold water, as this prevents their turning dark.
Always use a porcelain-lined kettle, and stir either with a silver or a wooden spoon — never an iron one. Currants are
nice mixed with an equal weight of raspberries, and all fruit is more wholesome canned than in preserves.
MISCELLANEOUS RECIPES AND DIRECTIONS.
To Test the Purity of the Atmosphere.— Fill a glass tumbler
with lime water, and place it in any convenient position. The rapidity with which a pellicle forms on its surface corresponds to the amount of carbonic acid, or foul air, present in the atmosphere that surrounds it.
To Clean Wall Papers. — Let the servant or man employed get on high steps, and first brush the wall all over with a perfectly clean brush. Then divide a stale loaf in large pieces and rub the paper downwards with it in firm, clear strokes; he must not go back over it with the same piece of bread, nor rub it up and down, only downwards. The bread will remove all the dirt and leave the paper like new; but it must not be used dirty, a fresh piece must be taken when the last used is soiled, otherwise dust will be carried from one breadth of the paper to the next.
To Remove Grease Spots. — If there are any grease spots on the paper, cover them with a little moist fuller's earth, and when it is dry brush it off. Repeat the application if required.
To Clean Paint. — Get some of the best whiting; powder it and then sift it, so that it may be as fine as possible. Put it in a plate for usCo Get some clean, warm water in a basin, and a piece of soft flannel, and a new soft chamois leather.