Canned Tomatoes. — Peel tomatoes (easiest done by pouring boiling water on them and skinning) and cut up. Put into kettle and boil one-half hour. Put into cans and seal. Keep in a cool, dark place. Take care to have the cans well sterilized and rubbers new, and the tomatoes will keep well. Preserves are made the same as canned fruit in the main, allowing more sugar to the pound. Either one-half pound sugar to a pound of fruit, or pound for pound. The latter, however, makes exceedingly rich preserves, or marmalade, and these should be used sparing- ly, as the excess of sugar in them is apt to upset the stomach and liver. Canned Strawberries. — Take one pound of picked, washed strawberries (dark ones are best), put six tablespoonfuls of water in a saucepan; when it boils put the berries in and immediately put one-quarter pound of pure granulated sugar on the top of the berries. Let them boil eight minutes, put them in a pint jar, close well, and be sure to turn or to invert the jar every two minutes until the berries do not rise to the top of the jar. This changes the po- sition of the berries and allows them to absorb the liquid, which perserves their taste, size and color. THE PHYSICAL CULTURE COOK BOOK. 207 Preserved Strawberries. — As canned, allow- ing one-half pound sugar to one pound fruit. Yellow Tomato Preserves. — Seven pounds round yellow tomatoes peeled, seven pounds sugar, juice three lemons; let stand together over night. Drain off syrup and boil it, skim well, then put in the tomatoes and boil gently twenty minutes. Take out fruit with skim- mer, spread on dishes. Boil syrup down till it thickens, adding, just before you take it off fire, juice of the lemons. Put fruit into jars and fill up with hot syrup. When cold, seal up. Preserved Cherries. — Clean and put into kettle with sugar, allowing one pound sugar to one pound cherries. Boil until syrup begins to thicken, and can. Preserved Peaches (No. i) (Good).— Pare, cut in half and remove most of the stones. Put on the fire, allowing one-half pound sugar to one pound peaches, and let heat slowly, stir- ring occasionally. Let boil about eight to twelve minutes, or until the fruit is clear. Re- move peaches, put into scalded jars, pour syrup over and seal. Preserved Peaches (2).— Allow half a pound of sugar to one pound of peaches. Put tbr ^u- 208 THE PHYSICAL CULTURE COOK BOOK. gar on the fire with a little water; let it boil until the syrup is clear; then put in the peaches, and let them boil until heated through. Take the peaches out, and can. Preserved Quinces. — Pare and core the quinces, and cut into halves or quarters, as suits the size of your jars. Let them stand over night in enough cold water to cover them. In the morning put them in the kettle with the same water, and let them cook gently till you can just stick a fork in them. Take the fruit out with a skimmer, weigh it, and to each pound of fruit allow one-half pound of sugar. Put the fruit and sugar into the kettle, with enough of the water to make a good syrup, and let them boil gently until they are clear. Take out carefully with the skimmer and put in the jars; fill the jars to the top with the syrup. If there is a large quantity of fruit, and the kettle is not large, it is best to. put the fruit in the syrup a little at a time.

AI-modernized reading of the original text

Canned Tomatoes. — Peel tomatoes (easiest done by pouring boiling water on them and skinning) and cut up. Put into kettle and boil one-half hour. Put into cans and seal. Keep in a cool, dark place. Take care to have the cans well sterilized and rubbers new, and the tomatoes will keep well. Preserves are made the same as canned fruit in the main, allowing more sugar to the pound. Either one-half pound sugar to a pound of fruit, or pound for pound. The latter, however, makes exceedingly rich preserves, or marmalade, and these should be used sparingly, as the excess of sugar in them is apt to upset the stomach and liver. Canned Strawberries. — Take one pound of picked, washed strawberries (dark ones are best), put six tablespoonfuls of water in a saucepan; when it boils put the berries in and immediately put one-quarter pound of pure granulated sugar on the top of the berries. Let them boil eight minutes, put them in a pint jar, close well, and be sure to turn or to invert the jar every two minutes until the berries do not rise to the top of the jar. This changes the position of the berries and allows them to absorb the liquid, which perserves their taste, size and color. Preserved Strawberries. — As canned, allowing one-half pound sugar to one pound fruit. Yellow Tomato Preserves. — Seven pounds round yellow tomatoes peeled, seven pounds sugar, juice three lemons; let stand together over night. Drain off syrup and boil it, skim well, then put in the tomatoes and boil gently twenty minutes. Take out fruit with skimmer, spread on dishes. Boil syrup down till it thickens, adding, just before you take it off fire, juice of the lemons. Put fruit into jars and fill up with hot syrup. When cold, seal up. Preserved Cherries. — Clean and put into kettle with sugar, allowing one pound sugar to one pound cherries. Boil until syrup begins to thicken, and can. Preserved Peaches (No. i) (Good).— Pare, cut in half and remove most of the stones. Put on the fire, allowing one-half pound sugar to one pound peaches, and let heat slowly, stirring occasionally. Let boil about eight to twelve minutes, or until the fruit is clear. Remove peaches, put into scalded jars, pour syrup over and seal. Preserved Peaches (2).— Allow half a pound of sugar to one pound of peaches. Put the su- gar on the fire with a little water; let it boil until the syrup is clear; then put in the peaches, and let them boil until heated through. Take the peaches out, and can. Preserved Quinces. — Pare and core the quinces, and cut into halves or quarters, as suits the size of your jars. Let them stand over night in enough cold water to cover them. In the morning put them in the kettle with the same water, and let them cook gently till you can just stick a fork in them. Take the fruit out with a skimmer, weigh it, and to each pound of fruit allow one-half pound of sugar. Put the fruit and sugar into the kettle, with enough of the water to make a good syrup, and let them boil gently until they are clear. Take out carefully with the skimmer and put in the jars; fill the jars to the top with the syrup. If there is a large quantity of fruit, and the kettle is not large, it is best to. put the fruit in the syrup a little at a time.

Physical culture cook book