The new Annie Dennis cook book

Peel ripe tomatoes, put in jars and fill with cold water. Put the covers on and place the jars in a deep vessel with the perforated wooden bottom. Fill the vessel to within one inch of the top of the jars with cold water, place on the fire and let it boil three or four minutes ; seal as directed in canning corn. Okra Select young and tender pods, do not remove the caps, place in the jars whole, cover with cold water, place in a deep vessel with the perforated wooden bottom; fill the vessel with cold water to the tops of jars and boil half an hour. Remove from the fire, and tighten the tops. When cold again tighten the tops and keep in a cool, dark place. Corn, Okra and Tomatoes Chip okra in thin pieces and boil. Peel tomatoes and cook. When both are tender mix them in proportion of two quarts of okra to three; of tomatoes, then add two quarts of young, tender corn cut from the cob, and a tablespoonful of salt. Let all boil fifteen minutes, stirring constantly. Then put in jars and seal while hot. It will be best to boil this a few minutes after it is put in the jars and then seal. When cold see that the tops are well tightened and kept in a cool, dark place. This is used for soup. English Peas Proceed as directed for butter beans. Squashes and Sweet Potatoes Wash carefully, slice, and proceed as directed for canned tomatoes, boiling fifteen minutes. Butter Beans Shell the beans, put them in jars and cover with cold water. Place the jars in a deep vessel prepared as directed at the head of this chapter. Fill the vessel with cold water within half an inch of the tops of the jars, put over the fire and boil an hour. Then remove from the fire, tighten the tops, and when cool again tighten. Wrap with brown paper and keep in a cool, dark place. If the water has boiled out of the jars before removing from the fire, fill with boiling water. To Can Snap Beans Wash young, tender snap beans, string them or place in the jars whole if preferred. Fill the jars with cold water, fit on the rubbers and tops, place them in a deep vessel with a wooden bottom or cloth placed, as directed at the first of this chapter. Then fill the vessel with cold water, to, within half an inch of the tops of the jars. Place on the fire, tighten the tops, and when cool again tighten. Place in a cool dark place. PRESERVES To make preserving a success one should have, much time and patience, good fruit of proper ripeness, white sugar and kettles and pans suitable for the work. The fruit should be selected with great care, as any defect will be apt to show in the preserves, and fruit that is not mature will not have that rich flavor that is found in good home made preserves, and that is so much to be desired. Peaches, peiars, quinces and apples should be kept in clear water, after they are peeled, when they are to be used for jelly or preserves, as they darken when exposed to the air. They should not be allowed to stand in the water longer than is really necessary, as the preserves will darken, just as they will if exposed to the air. To most fruits one pound of sugar to each pound of fruit is the rule, and is preferable, as it makes more