The Cook County cook book

CANNED HUCKLEBERRIES.— Pick over and wash berries, then put into a preserving kettle with a small quantity, of water, just enough to prevent berries from burning. Cook till soft, skimming occasionally, and fill sterilized jars to overflow. Let stand until cold, again screw covers, being sure this time the jars are airtight. While filling jars place them on a cloth wrung out of hot water. No sugar is required in canning huckleberries, but a sprinkling of salt is an agreeable addition. — Mrs. C, E. Rennaker, Chicago Ridge, 111. CANNED PEACHES.— Make a syrup of equal quantities of sugar and water. Pare good, firm peaches, remove the stones and cook till tender. Can while hot, and seal. — Mrs. C. E. Rennaker, Chicago Ridge, 111. CANNED PEARS.— Pare the fruit and cut in halves and place in cold water, or it will discolor. Use 1 lb. of sugar for 3 lbs. fruit, and 1 qt. water for 3 lbs. of sugar. When sugar is boiling, take the pears from the water and drop into the syrup. Cook unli) they can be pierced easily with a silver fork. Fill the jars to the brim with the boiling syrup. Have bottle hot, also the covers. — Mrs. C. A. Armstrong, Oaklawn, 111. TO CAN PIEPLANT.— Wash thoroughly, cut in pieces as for" pie. crowd as much into the can as possible, filling the can with pure cold water, have the rubber on, immerse the can in a pail of water, screw on top while under water. Pour oflF water when ready to use. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PINEAPPLE AND RHUBARB CANNED.— Cut in dice 2 cups pineapple, 1 cup rhubarb, put in sterilized jars, pour over them a heavy syrup made of 2 parts sugar and 1 of water, and let cook for some time. — Mrs. D. E. Remley, Willow Springs, 111. BAKED PLUMS.— 8 lbs. plums. 5 lbs. sugar. Put in a crock A layer of fruit and a layer of sugar, until all are used. Cover and put in a slow oven, and bake for 4 hrs., or until done. You can leave them in the crock or put in cans. — Mr^. Chas. Kramer, Sutton. 111. CANNED PINEAPPLE.— Pare pineapple and grate on a coarse grater, cover with water and cook over a slow fire for 2 hrs. Make a thick syrup by taking ^/i of a lb. of sugar to every lb. of fruit and sufficient water to moisten, and boil until clear. Skim frequently, and add fruit to syrup. Cook 20 minutes, and put in cans. — ^Mrs. E. D. Blaine, Belmont, 111. CANNED PLUMS.— To 1 lb. of fruit allow 1 pt. of water and 14 lb. of sugar. Select good, fresh fruit, wipe and prick the skins. Then pack into scalded sealers." Make a syrup of the sugar and water and pour this over the fruit. Put the tops loosely on and set into a boiler of cold water, having it come 54 up on the bottles. Have hay on boards in bottom to prevent them touching the bottom. Boil 5^ hr., then take out and screw the tops down tightly and turn upside down. Leave them till they cool, store in a dark cellar. All fruit can be prepared the same way. — Mrs. M. E. Holmes, Homewood, 111, CANNED QUINCES.— Peel core, quarter or cut in eighths, if large, then weigh the quinces, put them in a kettle, cover with water and cook till soft, drain oil the water, leaving a very little. add y^ lb. sugar to each lb. of fruit. Cook till the sugar is melted. —Mrs. L. R. Ridley, Finley, 111.