The new practical housekeeping

. Canned Pine-apple. — Pare and be careful to cut out the eyes, chop fine, weigh, and add to it same weight of sugar ; mix thoroughly, let stand twenty-four hours and (without cooking) fill cans full and seal tight. Look at them in about two weeks, and if there are signs of working, pour into a kettle, heat through.and put back into cans. *' Canned Plums, — Wash and put whole into a syrup made in the proportion of a pint water and a pound sugar to every two pounds fruit ; boil eight minutes, can, and seal immediately. If pricked with a fork before placing in syrup they will be less liable to burst. Cherries, damsons, and green gages are canned in same way. The large white plums must be skinned by using the dipping process as for peaches. Canned Plums, — Wipe good sound fruit with a cloth and place carefully in cans ; pour boiling hot water over them and seal while hot. Grapes put up in same way are nice for pies. Canned Quinces. — Pare and quarter the fruit, and take out all the cores and the hard place around them. Boil the fruit in clear water until tender, then spread on towels to dry. .- For one pound fruit allow half pound sugar and one pint water for three pounds sugar. When syrup is boiling hot put in fruit, and let it cook very m 102 CANNED VEGETABLES. slowly ; or, set back on the stove so that it hardly cooks at all, and keep on for an hpur or more, if you can without its cooking to pieces — as the longer it cooks, the brighter red color it will be. Put it in jars and strain the syrup over it, as with other fruits. Can Apples or Pears at same time and add to them when first put on a half a pint quinces (and juice) cooked in syrup as above half an hour. Canned Strawberries, — Fill quart can with berries, add water till full, pour it out, measure ana for every ten cans, take eleven measures water ; add three pounds of sugar and cook ten minutes, Fill jars with fruit, pour nearly full with above syrup and cook in boiler as directed in third receipt of Canned Peaches ; After water begins to boil cook nine minutes, remove boiler from fire, take out each can as directed, fill full with the hot syrup, fasten airtight, set back in boiler till water is cold, then refasten perfectly tight and put away. Peaches or any fruit canned same. Canning Vegetables. All vegetables intended for canning should be perfectly firesh — especially is this true of corn — and of the best quality. To prepare corn, cut with a sharp knife through the center of every row of grains, and cut off the outer edge ; then with the back of the blade push out the yellow eye, with the rich, creamy center of the grain, leaving the hull on the cob. Or, simply cut off vrith a knife, being careful not to cut too close to the cob, and scrape down the cob with the back of the knife to get all the rich milk. Remove the skins from tomatoes in the usual way, by covering with boiling hot water, but do not let them stand in the water but a moment or two or they will be softened more or less, and if to be canned whole their shape will be injured. A bushel of tomatoes makes about twenty quarts. Peas and beans should be shelled just before canning. String-beans are prepared as for ordinary cooking.