1381. Blackberries and Whortleberries between July 15 and August 15. After carefully washing the berries, put on any degree of syrup you wish, as this fruit will make pies or do for the table. Seal up, and cook eight minutes; open vent, close, and put away. 1382. Peas, Corn, and Lima Beans are so hard to keep that it is im- possible for a family to put them up. They require a greater heat than boiling water, and have to be cooked in a super-heated steam chest. 1383. Egg-plains and Green-gages are best when nearly ripe— be- tween August 15 and September i. After filling cans cover with a twenty-five-degree syrup and cook ten minutes✪ Egg-plains and Green-gages, then open the vents, close and put away. 1384. Tomatoes. — Between August 15 and September 15, select thoroughly ripe tomatoes, scald them about two minutes in hot water, so that the skin will peel off very thin to leave the perfect shape of the fruit; then fill the cans as full as you can press them in; seal them and cook twenty minutes✪ Tomatoes, then put away. 1385. Peaches and Bartlett Pears.— Last of August to last of Septem- ber, select ripe fruit; pare carefully; fill cans and cover with a twenty-five- degree syrup; seal up, cook twenty minutes, then open vent, close and put away. 1386. String Beans are best in October. Select the small refugee beans; after taking strings off. wash and scald well; then fill cans with whole beans, and cover with a light brine. Seal up; cook one half hour, then open vent, close again, and cook three fourths of an hour more✪ String Beans, then put away. 1387. Apples. — Newtown pippins are the best about November 15. Pare and quarter; take cores out; then fill cans and cover with any strength syrup required. Seal up, and cook five minutes✪ Apples, open vent, close and put away. t Six pounds of the best crushed sugar to a gallon of water will make a syrup of twenty to twenty-five degrees. S UPPLEMENT, 3 9 1 1388. Tenderloin Broil a la Stanton. — Prepare three fillets exactly as in No. 503, and one minute before they are cooked, lightly devil them on both sides ; then broil half a minute on each side. Chop very fine one small, well-peeled, sound shallot, place it in a small saucepan on the hot range with a teaspoonful of butter, fry for one min- ute; then add half a glassful of good white wine, and reduce to one half. Add one medium-sized, sound pickle, and one sweet pepper cut into small dice-shaped pieces. Season with half a pinch of salt and half a saltspoonful of red pepper; add half a gill of Spanish sauce✪ Tenderloin Broil a la Stanton (No. 151). Cook for one minute rather briskly, then pour the sauce on a hot serving-dish, dress the fillets over it; arrange six heart-shaped croutons (No. 133) around the dish, place a slice of truffle on top of each crouton, then a round slice of Spanish sweet pepper, cut with a tube, over each slice of truffle, and send to the table.

AI-modernized reading of the original text

1381. Blackberries and Whortleberries between July 15 and August 15. After carefully washing the berries, put on any degree of syrup you wish, as this fruit will make pies or do for the table. Seal up, and cook eight minutes; open vent, close, and put away. 1382. Peas, Corn, and Lima Beans are so hard to keep that it is impossible for a family to put them up. They require a greater heat than boiling water, and have to be cooked in a super-heated steam chest. 1383. Egg-plains and Green-gages are best when nearly ripe— between August 15 and September i. After filling cans cover with a twenty-five-degree syrup and cook ten minutes, then open the vents, close and put away. 1384. Tomatoes. — Between August 15 and September 15, select thoroughly ripe tomatoes, scald them about two minutes in hot water, so that the skin will peel off very thin to leave the perfect shape of the fruit; then fill the cans as full as you can press them in; seal them and cook twenty minutes, then put away. 1385. Peaches and Bartlett Pears.— Last of August to last of September, select ripe fruit; pare carefully; fill cans and cover with a twenty-fivedegree syrup; seal up, cook twenty minutes, then open vent, close and put away. 1386. String Beans are best in October. Select the small refugee beans; after taking strings off. wash and scald well; then fill cans with whole beans, and cover with a light brine. Seal up; cook one half hour, then open vent, close again, and cook three fourths of an hour more, then put away. 1387. Apples. — Newtown pippins are the best about November 15. Pare and quarter; take cores out; then fill cans and cover with any strength syrup required. Seal up, and cook five minutes, open vent, close and put away. t Six pounds of the best crushed sugar to a gallon of water will make a syrup of twenty to twenty-five degrees. S UPPLEMENT, 3 9 1 1388. Tenderloin Broil a la Stanton. — Prepare three fillets exactly as in No. 503, and one minute before they are cooked, lightly devil them on both sides ; then broil half a minute on each side. Chop very fine one small, well-peeled, sound shallot, place it in a small saucepan on the hot range with a teaspoonful of butter, fry for one minute; then add half a glassful of good white wine, and reduce to one half. Add one medium-sized, sound pickle, and one sweet pepper cut into small dice-shaped pieces. Season with half a pinch of salt and half a saltspoonful of red pepper; add half a gill of Spanish sauce (No. 151). Cook for one minute rather briskly, then pour the sauce on a hot serving-dish, dress the fillets over it; arrange six heart-shaped croutons (No. 133) around the dish, place a slice of truffle on top of each crouton, then a round slice of Spanish sweet pepper, cut with a tube, over each slice of truffle, and send to the table.

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Egg-plains and Green-gagesPeaches and Bartlett PearsTomatoesString BeansApplesTenderloin Broil a la Stanton

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