Show iI i- i t I 4 Housewife ff Now Welcomes the Season I of off Fruits 9 for oJ or lit It- Solves Perplexity of of Securing V Variety in Summer Menus 1 i IA A AI I s iY I I t of at food tood Low temperature delays bacterial bac bac- j growth th th and md thus makes fresh fruit available a throughout hout tho year but at high cost out of season Beason a There Thero are several methods of ot cannIng canning can cnn ning an and l the secret of ot success in each Is absolute sterilization The best and easiest methods of or canning arc are arcIA I A i cooking the fruits In j jars jais In an oven 0 cooking the fruits in a tireless cooker cooking the fruits In Jars In a steamer water anti and stowing stowing- th thA I I pr r In n boiling r By DOROTHY OROTHY DOLAN II T ANYBODY appreciates the kindnesses kind kind- IP IF nesses neeses of ot Mother Nature Natura It Jt Is Js the I practical housekeeper per This Is es especially es- es 4 true In summer time when whenby b by her bountiful store o of fruits and vegetables she Increases tho the housekeepers housekeeper's housekeepers housekeeper's house house- keepers keeper's store at lItt 10 cost and antl contributes contributes con con- on- on tributes much to reduce he her labor 2 It Is b largely largel because fruits fruit and nd vegetables are arc so bountiful d during the summer time that you and all other I Intelligent housekeepers welcome tho the thep p 4 advance nd and mourn tho the departure o of ot 1 pleasant lel ni summer days With plenty If i of or fruits and vegetables at hand you ou have e little In giving your our family tam fain 4 fly ily refreshing food and appetizing at small expense expenses As tho the fall tall approaches you ou wonder what hat you can possibly do without those delicious 14 peaches strawberries cherries pears peara j jand and tho the other host of berries you sou served s ra raw U with sugar and cream as asa I a salad or cooked In pies in shortcake shortcake short short- 1 cake cake- and in tarts I INo l I No you qu have no ld Idea a of at b. b buying J fruits out of ot season because they are expensive and are sometimes danger danger- ous To have fruits fresh out of ot season season sea sea- s I son on they must he be transported or h stored Bacteria usually arc are the tho foes 1 fruit before It Is put into tho the Jars Glass Is the most satisfactory Jar to tou u use o In canning Glass jars are becoming becomIng becom becom- that the they ing so universally In lii favor tavo aro arc taking the of at tin cans ns for everything even for tomatoes They are more economical than tin Un for tor al although although al- al though the glass gIns costs more mor In the tho beginning be be- be- be ginning 1 It lusts lasts and can be used over and over ovel again While there thero are arc many kinds of Jars tho the preference should usually be given n to those with wide mouths In canning fruits fruit or jelly it is important that the fruits or berrIes berries ber her ries should not be bo over ripe Fruit I for tor canning be fresh solid soUd and not over If It ripe over-ripe some soine of or the spores may survive the boiling I and fermentation takes place in a u. short time In ln preparing the I remove all stems sterns then peel with Hh a silver knife knit core or remove the seeds 1 or pits as the case caso may boo bo Peach Peach-is pears or ox apples may mabe be kept froth from dl dis discoloring coloring If It they are dropped as os the they 1 are He pored into cold water to which a j little ittle vinegar or r lemon juice may bo be added d l I Canned pears Twenty pears Twenty four Bartlett 1 u pears eight cups water two cupfuls cupful 1 sugar ugar j I Bartlett pears pears pearl are tho the best belt for tor can- can cant t ning Put tho the wa water cr and sugar Into a a a preserving kettle Let the co coto come cometo to boiling point and skim oft off the troth froth I If It any rises While the is heatIng heatIng heat heat- Ing lag carefully halve peel and core the pears being careful not to u use e those thoM th that t are over ripe or Imperfectly shaped d. d Drop pieces Into a a. basin of r coldwater cold coldwater I water Vater until all Rr are arc par pared d. d Put the thi halved pears into the he boiling but do not stir Take a large roast pan with handles and place in ft t na su many sterilized canning jars as it will wit I hold Pour some Bome tepid water In the tiu pan to a depth of about two Inches and place the pan on the side of ot th i stove The water ater will get hot and ke keep l' l the Jars warm arm Sterilize the rubber rings a and covers D By this time the fruit truit will b be boiling When th the p pears ar commence to 10 lose 1080 their hard whiteness I they are read ready to take oft off J out nii ut pieces separately with Ith a spoon and put ut them Into the hot Jars Fill Jars and L cover with the nil fill even with tha top put the rings rinKs and covers on and I screw tight Canned cherries The cherries The sweet art cherries are the best for tor canning Stone the cherries and save the juice Sterilize glass Jars Al and aid 1 their covers I Ifor for tor twenty minutes minute In boiling water ater Fill one can con at a n. time with cherries s Ua Have rend ready a made by allowing three pounds of at sugar augur and one half r pint of ot water to every six quarts ol of or r cherries Boll the sugar and water forten for foi forten ten minutes Then pour the hot into the jars jais cook cook In the oven or in Is ina L La a n. steamer for tor fifteen minutes Takeout Takeout Take Takeout out adjust the rubber fill il up with I scalding and S seal QI A tow few of ot tho the cherry herr stones may be added to give five Ive till flavor vor Canned gr grapes Ste pes-Ste St Stem m some nice g grapes apes W Wash Wh sh them aI and d put Into a clean dean jar th that t has a n. tight scalable cover Put a silver BUver spoon n Into the Jar 80 BO its 15 as not nol to break the glass glasA Cover t the he napes grapes with boiling Water Do this three times timos draining o 0 off the water i e each ach time Make Mako a with one ono c cupful of sugar and one cupful u tul of ot water Pour it over the gr grapes pos anc and s seal eal eal Blackberry Jelly The Jelly The uncultivated b berry orr erry is Js the best for tor or making jelly and antI s hould should be rather Put the berries into a a 0 stone stono Jar Stand In apan a n. apan pan of t cold old water cover the top of ot the jar and boll boil slowly until tho the herries berries berries ber her ries are quite soft No Now strain tho the Juice fUlce and to each pint allow one pound o f sugar Pour the juice into a v pores pores- lined lain pan and boll for tor twenty min mm tes Hes Heat the sugar r odd add it to the soiling Oiling juice and sUr until tho the sugar sugars s thoroughly dissolved Then Thon aHo allow I o boil boll again pour Into hot jell jelly glasses ind nd seal |