Another Method of Canning. — First be sure that your rubbers
are firm and clean and strong. Also be sure that the mouths of
your jars are perfect. For small fruit allow one pound of sugar
to four pounds of fruit. Always use a porcelain-lined kettle.
Put in the fruit, sprinkle sugar over it, and let stand for an
hour or two. Then put over the fire, bring to the boiling point,
and can immediately. Have the jars in hot water brought to
a scald from cold. Scald the covers and the rubbers. Many a
jar of fruit has spoiled because the cover and the rubber were
not sterilized. Larger fruit needs a longer cooking. Pears must
first be boiled in clear water; then add sugar and flavor to
taste. Let me once more emphasize the absolute necessity of
good rubbers, whole jars and the sterilizing of all the parapher-
nalia. Then your fruit, like mine, will keep for years. — F. W.,
Boston, Mass.
HOW WE COOK IN TENNESSEE.
271
XJhe Jfrrankland Carriage Co.
WO~2~4~6 Poplar Street,
^ae/csorij Uenn.
• — -
We are exclusively manufacturers of Fine Vehicles.
All Surreys, Phaetons, Runabouts and Top Buggies
have our guarantee. Every vehicle we sell is built in
our factory. We invite inspection.
Sulphured Apples. — Pare and cut in quarters or eighths two
gallons of apples. Have ready a split basket with nice white
cloth spread in it. Put apples in this. Have ready a barrel
with vessel for coals of fire✪ Sulphured Apples in the bottom. Suspend basket in
barrel by running a stick through handle and resting ends of
stick on top edge of barrel. Cover with tablecloth, or some-
thing similar, so as to make air tight; when all is ready, raise
one corner of cloth and drop a handful of sulphur on the coals
of fire in vessel at bottom of barrel. Close quickly and leave
ten or twelve hours. Then put away in glass or stone jars,
covering latter with cloths tied over the top. These are fine for
winter use, tasting much like fresh fruit. — Mrs. J. R. Thomas.
Canned Beans. — To five quarts of beans, strung and broken,
put seven pints of water, one pint cider vinegar, half cup
sugar✪ Canned Beans. Boil all together at least thirty minutes — then can in
the usual way. When ready for use, soak a few minutes, then
boil with piece of bacon two and one-half hours. — Mrs. J. R.
Thomas.
212
HOW AVE COOK IN TENNESSEE.
CANDY.
"It shall be iu thy mouth sweet as honey."
To Prevent Sugar and Fruit Syrups from Overflowing or
Rising Too High. — Butter well the inside of a vessel, about two
inches from top; this will keep the syrup from rising higher
than where it is buttered.
To Prevent Syrups for Making Candy From Burning While
Boiling. — To avoid this put in your vessel three or four white
stone marbles. The heat will keep them rolling and prevent
the scorching or burning which often happens, and this does
away with constant stirring.
Fudge. — Two cups white sugar, one cup cream, one table-
spoon butter, one-fourth cake Baker's chocolate✪ Fudge; mix sugar
and cream; when hot, add chocolate (grated); as soon as it
boils, put in butter. Stir vigorously and constantly until thick.
Remove and beat until quite cool; pour into buttered tins. —
Mrs. C. A. Derryberry.
Page 156 · 5 recipe records on this page
Presented as published in 1906. 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
Another Method of Canning. — First be sure that your rubbers are firm and clean and strong. Also be sure that the mouths of your jars are perfect. For small fruit allow one pound of sugar to four pounds of fruit. Always use a porcelain-lined kettle. Put in the fruit, sprinkle sugar over it, and let stand for an hour or two. Then put over the fire, bring to the boiling point, and can immediately. Have the jars in hot water brought to a scald from cold. Scald the covers and the rubbers. Many a jar of fruit has spoiled because the cover and the rubber were not sterilized. Larger fruit needs a longer cooking. Pears must first be boiled in clear water; then add sugar and flavor to taste. Let me once more emphasize the absolute necessity of good rubbers, whole jars and the sterilizing of all the paraphernalia. Then your fruit, like mine, will keep for years. — F. W., Boston, Mass.
The Frankland Carriage Co.
202-4-6 Poplar Street,
Jackson, Tenn.
• — -
We are exclusively manufacturers of Fine Vehicles. All Surreys, Phaetons, Runabouts and Top Buggies have our guarantee. Every vehicle we sell is built in our factory. We invite inspection.
Sulphured Apples. — Pare and cut in quarters or eighths two gallons of apples. Have ready a split basket with nice white cloth spread in it. Put apples in this. Have ready a barrel with vessel for coals of fire in the bottom. Suspend basket in barrel by running a stick through handle and resting ends of stick on top edge of barrel. Cover with tablecloth, or something similar, so as to make air tight; when all is ready, raise one corner of cloth and drop a handful of sulphur on the coals of fire in vessel at bottom of barrel. Close quickly and leave ten or twelve hours. Then put away in glass or stone jars, covering latter with cloths tied over the top. These are fine for winter use, tasting much like fresh fruit. — Mrs. J. R. Thomas.
Canned Beans. — To five quarts of beans, strung and broken, put seven pints of water, one pint cider vinegar, half cup sugar. Boil all together at least thirty minutes — then can in the usual way. When ready for use, soak a few minutes, then boil with piece of bacon two and one-half hours. — Mrs. J. R. Thomas.
CANDY.
"It shall be iu thy mouth sweet as honey."
To Prevent Sugar and Fruit Syrups from Overflowing or Rising Too High. — Butter well the inside of a vessel, about two inches from top; this will keep the syrup from rising higher than where it is buttered.
To Prevent Syrups for Making Candy From Burning While Boiling. — To avoid this put in your vessel three or four white stone marbles. The heat will keep them rolling and prevent the scorching or burning which often happens, and this does away with constant stirring.
Fudge. — Two cups white sugar, one cup cream, one tablespoon butter, one-fourth cake Baker's chocolate; mix sugar and cream; when hot, add chocolate (grated); as soon as it boils, put in butter. Stir vigorously and constantly until thick. Remove and beat until quite cool; pour into buttered tins. — Mrs. C. A. Derryberry.
Records on this page
Sulphured ApplesCanned BeansFudgeFudgeFudge