Lessons in cooking through preparation of meals

Select tomatoes that are small, even sized and solid. Scald and peel, being careful to remove the stem end. Arrange in jars, fill with cooled boiled water, cover loosely, set in boiler, surrounded in water as in preceding cases, and boil ^^ h. If necessary fill each can to overflowing with boiling water and fasten the lids. Imperfect tomatoes can be sliced, cooked and used instead of the boiled water to fill the jars. II. Stewed Tomatoes Prepare tomatoes as in the preceding directions, cut into halves or quarters, cook in porcelain lined vessel for about 30 m. Sterilize the jars and fill with the boiling tomatoes to overflowing. Adjust the lids, screwing tight or sealing.. Canned Corn and Tomatoes Prepare the corn according to directions given in Process II, thus using only the pulp. Add to tomatoes, using equal portions of each and follow directions given for Stewed Tomatoes. Canned Beets Select small young beets. Wash and boil for 30 m. Remove the skins and pack carefully into jars. Fill the jars with vinegar and water, which has been boiled and cooled, using I part vinegar to 2 parts water. Adjust the covers, set in boiler, surround with water, as in the preceding directions, and boil for ^ h. Tighten the covers and cool in the boiler. Carrots and turnips may be canned after this rule. Wash and pare, then boil for 30 m. and proceed as above, using plain boiled water instead of vinegar and water. PICKLING OF FRUITS AND VEGETABLES The principle of preservation in this case is the use of a strong acid solution, which is not favorable to the growth and activity of the bacteria. Fruits and vegetables both should be very firm and in perfect condition. In some cases the green fruit is used. Fruits as a rule are pickled alone, but with the vegetables many combinations are used. Sweet Pickled Peaches Select firm ripe, but not overripe, peaches, the cling stone being, better than the free stone. Scald to remove the skins. If the peaches are not quite ripe this may not be successful, and in such cases they will have to be pared. Then weigh the fruit and stick each peach with four (4) cloves. To one part fruit use one-half as much sugar, oneeighth as much vinegar and one-half as much water as vinegar. Make a syrup of the sugar, vinegar and water, adding a stick of cinnamon (about I oz. stick to each pint of vinegar). Boil about 20 m. and skim if necessary. Then drop peaches in, a few at a time, cook until tender, transfer to sterilized jars, and when all the peaches have been cooked fill the jars up with the syrup. The skin may be left on the peaches, which should then be well rubbed to remove the fur, but they will require longer cooking. Pears, Apples, Plums may be pickled in the same way as peaches, the best for the purpose being, the sickle pears, red crab-apples, either green gage or large blue or red plum. These are all left unpeeled. Cherries are pickled the same as peaches, selecting cherries having a good stem, and two, three or more in a bunch. Leave them on the stems. The cloves should be put right into the syrup instead of into the fruit. Spiced Currants