File:American homes and gardens (1910) (17968315870).jpg

Title: American homes and gardens
Identifier: americanhomesgar71910newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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Joist Han ers Should always be used around stairway wells and wherever a beam abuts its support. f ATVTir DD/^C /^^^ /The Door Hanger\ 434-466 PROSPECT ST. i^/\llll DES^yJO , K^KJ • \ Manufacturers ) POUGHKEEPSIE, N. Y.
Text Appearing After Image:
I'l'uit Preserved in Grape Juice. All) kind of fruit can be preserved by this method, but it is particularly good for apples, pears, and sweet plums. No sugar need be used in this process. Boil six quarts of grape juice in an open preserving kettle, until it is reduced to four (piarts. Have the fruit washed and i)are(l. and, if ajji^les or pears, quartcrecl and cored. I'ut the prepared fruit in a ))re- serving kettle and cover generously with the boiled gra))e juice. I'oil gently until the fruit is clear and tender, then )m( in sterilized jars. Roiled Cider. AAHien the apple croj) is abundant and a large cpiantity of cider is made, the house- keeper will iind it to her advantage to put up a generous supply of boiled cider. Such cider greatly improves mince meat, and can be used at any time of the year to make cider apple sauce. It is also a good selling article. The cider for boiling must be perfectly fresh and sweet. Put it in a large, open preserving kettle and boil until it is re- duced one-half. Skim frequently while boiling. Do not have the kettle more than two-thirds full. Put in bottles or stone jugs. Cider Apple Sauce. 5 quarts of boiled cider. 8 quarts of pared, quartered, and cored sweet apples. Put the fruit in a large preserving kettle and cover with the boiled cider. . Cook slowly until the apples are clear and tender. To prevent burning, place the kettle on an iron tripod or ring. It will require from two to three hours to cook the apples. If you find it necessary to stir the sauce be careful to break the apples as little as possible. When the sauce is cooked, put in sterilized jars. In the late spring, when cooking apples have lost much of their flavor and acidity, an ayipetizing sauce may be made by stew- ing them with diluted boiled cider, using one cupful of cider to three of water. Cider Pear Sauce. Cooking pears may be preserved in boiled cider the same as sweet apples. If one prefers the sauce less sour, one piu'. of sugar may be added to each quart of Ijoiled cider. Methods of (Making Jelly. In no department of preserving does the housekeeper feel less sure of the result than in jelly making. The rule that works perfectly one time fails another time. Why this is so the average housekeeper does not know; so there is nearly always an ele- ment of uncertainty as to the result of the work. These two questions are being con- stantly asked: "Why does not my jelly harden?" "What causes my jelly to candy?" It is an easy matter to say that there is something in the condition of the fruit, or that the fruit juice and sugar were cooked too short or too long a time. These ex- planations are often true; but they do not help the inquirer, since at other times just that proportion of sugar and time of cook- ing have given perfect jelly. Herewith an attempt is made to give a clear explanation of the principles underlying the process of jelly making. It is believed that the women who study this carefully will find the key to unvarying success in this branch of preserving. (To be Continued.)

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