Principles of cooking

time for boiling before adding sugar depends on the amount of water added to the fruit. Apple Jelly. — Wash and wipe the apples and remove the stems and: blossom end. Cut the apples in quarters, place in a granite kettle and add enough cold water to nearly cover them. Cook: slowly until the apples are soft, then crush and drain through a sieve and strain the juice through a double thickness of cheesecloth. Measure the juice and boil it fifteen minutes. Add an equal quantity of heated granulated sugar and boil slowly five minutes. Skim and pour into sterilized glasses. Grape Jelly. — Wash the grapes and remove them from the stems. Place in a granite kettle. Nearly cover with water, crush slightly, and boil until soft. Strain through a double thickness of cheesecloth. Measure the juice and boil ten minutes. Add an equal quantity of heated granulated sugar and boil three minutes. Skim and pour into sterilized glasses. Pickled Peaches and Other Fruits. — Six cups sugar, three cups vinegar, one ounce stick cinnamon, one dozen whole pepper seeds. Boil twenty minutes. Remove skins from peaches, place two whole cloves in each peach. Cook in the sirup until nearly soft. Fill jars and seal. Crab apples are very nice pickled this way. Pickled Nasturtium Seeds. — Pick green seeds and soak twenty-four hours in salted water. Drain, wash, and let stand two hours in fresh water. Pack in bottles and fill with boiling vinegar. They may be used in place of capers for caper sauce. | Tomato Catsup.— One gallon strained tomatoes, four level tablespoons salt, three tablespoons black pepper, . three tablespoons mustard, one tablespoon paprika, two tablespoons chopped red pepper, one half tablespoon cloves, one half tablespoon allspice, two tablespoons sugar, one pint vinegar. Place black pepper, cloves, and allspice in small bags to prevent discoloring the catsup. Boil until the required thickness; place in bottles and hermetically seal. Chili Sauce. — Two quarts of peeled and sliced ripe tomatoes, one cup of chopped celery, one chopped red pepper, one chopped onion, three tablespoons sugar, one tablespoon salt, one tablespoon cloves, one tablespoon allspice, one tablespoon cinnamon, one half tablespoon paprika, one pint vinegar. Cook slowly about two and a half hours. Pear Conserve. — Peel and cut into cubes, five pounds of pears, add five pounds of sugar. Let stand over night. Drain off the sirup and boil it until thick, then add the pears, one pound of seeded raisins, one half pound of walnuts cut fine, the juice and rind of two lemons, juice and rind of three oranges, and boil the mixture five minutes. Put into glasses and cover with paraffin. | Pickled Beans. — Boil round yellow beans in salted water until tender but not soft. Drain and fill cans with beans, pour hot sirup over, and seal. Sirup: one quart of vinegar, two cups of sugar, whole cloves and cinnamon to taste. Boil for five minutes. : Pickled Cucumbers. -— Select medium-sized cucumbers and soak over night in a brine which will float an egg. Wash and drain pickles and place in cans, add one tablespoon each of sugar, salt, and mustard to a quart of pickles. . Fill the cans with cold vinegar and seal. ROOTS AND TUBERS: THEIR CHIEF FOOD PRODUCTS Xe Roots, tubers, and bulbs are either the roots or thickened stems of vegetables in which sugar or starch is stored for the nourishment of the young plant when it shall need it. Because they are storehouses of nourishment, they have a higher food value than most fruits or green vegetables, although some few fruits equal them in nutritive value.