Show RULES TOR TOK CANNING ml ulem 13 Ba ilford principal iii of tf uia the now new iwic T irk cooking school uses the following lit in panning frust iw appl pa p ach acara e 9 pears Mack berries anil and ow alrica ne I 1 und ar f to 10 e ay iy pound ur fruit and 1 ono quoi t 11 r water to 0 rn r i 1 imil of eligar izu in 1 i lur i berrita an and ti riles to aai 1 I she che adds a half cupful of currant juice to every pound of fruit she uses one half pound of sugar rugar to a pound of fruit arul and voter in the dime proportion as before POT pineapples blue and 9 wa she uses throe three of a pound of sugar ear to one of fruit arul and waler it in VM the name proportion na aa for the others except ojue pineapples 1 P P I 1 es they TI I 1 ey require no water to lo nako a syrup arup tin as they j dulco u too without it finc should stand in tit at least twenty minutes before ll eating to start the fiew of juice and steam forty five min lilia liles or until they look clear they should be shredded with v alft a silver gliver forte fork as the lerga lillea LI ces of pineapple that look so tempting 1 I catia cans are arc awkward when served at the table it being almost ian possible to cut thern them with the hie spoon without soiling boiling the danison damson P plums ill is require five poun pounds dg of fruit to three of sugar suar quinces should first be steamed lt amel before putting thera in a syrup pault ru t s should be measured by the scales as sugar does doca not vary it ft in may a Y be measured in it a pint or half pint p int measure fruit juice that romagna s after r filling tho the cans cau may be cantle corned d and used to navor flavor sauces wrid ices |