Lessons in cooking through preparation of meals

While the first lot of peaches is cooking, prepare the second lot and add to the kettle as soon as the first lot is removed, cooking as before. The size of the preserving kettle determines the number of peaches to be cooked at one time. They should not be more than one layer deep. When all the peaches are cooked and in the jars, fill the jars with syrup and screw the covers on tight. If there is not sufficient syrup to completely fill the jars, a little more should be made, and if there is syrup left over, it may be placed in a preserve jar and used for sauces. If the peaches are not very tart a little lemon juice added to the syrup will improve the flavor greatly. When no scales are at hand the weight of fruit may be estimated at about i}i lbs. to the quart. The following are a few special recipes where combinations are made and different flavorings used. Canned Quince and Apples Wash, pare, quarter, and core an equal number of apples and quinces. Cook the quince in clear water for 25 m at simmering temperature, then use this water to make the syrup in which cook the apple and quince together, following the direction as given. Canned Pineapple Cut pineapple into half-inch slices, pare and remove eyes from each slice and then cut the slices into cubes, discarding the core. Follow direction for canning. If preferred they may be shredded or ground. Strawberry and Cherry Preserves Prepare fruit, use in equal portions or one-third cherry to two-thirds strawberry, and follow directions for sunshine preserves. Gingered Pears Cut ys pound of ginger root as small as possible, cover with water and let simmer for about i h, or longer if necessary to make a strong decoction. Strain, add enough water to make 2 c. Slice 4 lemons very thin, carefully discarding all seeds and cook in the ginger water until the skin is tender. Then add 43^ pounds sugar, and cook 5 m. Add 6 pounds of pears, cored, pared and cut into 8ths lengthwise. Follow directions for preserves. Rhubarb and Fig Preserves Cut 4 pounds rhubarb into inch pieces and i lb. figs into strips. Add the juice and grated rind of 2 lemons, ^ lb. candied orange peel and 3^ lb. sugar. Put all into a preserving kettle and let stand over night. Cook slowly about I h or until fig and lemon rind are tender. Stir occasionally. Tomato Preserves Select either small red or little yellow pear tomatoes. Scald and peel 4 lb. tomatoes using 2 c water. Cook 4 lemons cut in thin slices discarding the seeds, in 2 c water for 20 or 25 m or until tender. Then add 3 lb. sugar. Boil 5 m and skim. Then follow directions for preserving. If the syrup is too thin after tomatoes are cooked, boil down to the desired consistency. If the tomatoes are sliced cook all together with the lemons and sugar until of the right consistency. Apple and Mint Jelly