The new practical housekeeping

Have a cup of cold water ready and throw in a little when the sugar begins to rise, skim and let rise thus three times, sMramlng until clear, then strain through a flannel bag and when cool bottle for use. Scientists claim that cane sugar when added to boiling fruit is converted to grape sugar which has far less sweetening power than cane sugar, and advise housekeepers to sweeten fruits when brought to table for consumption instead of before canning. When dissolving sugar for syrup it should be stirred constantly to prevent scorching. A good proportion for syrup for canning is one pint sugar to one quart water, which is enough for a twoquart can of fruit. The flavor of canned peaches is improved by adding two or three whole peaches or dropping in the center of each can a few of the stones. Many leave the stone attached to one half, and others cook a number of stones with the fruit, then blanch as almonds and put meats in the cans. Peaches are sometimes canned whole, and the clingstone varieties are of course always put up in this way. Before peeling with a knife it is well to rub the fuzz off peaches with a coarse towel. Many parboil quinces before peeling. In preparing grapes it is better not to press the skins too closely, to avoid the formation of the disagreeable small particles, or what are called " clinkers," in the canned fruit. As the acid is not fully developed until the fruit is thoroughly ripened this may be avoided also by canning before fully ripe. Currants are nice mixed with an equal weight of raspberries, and pears are improved by adding quinces or lemon peel. Equal quantities of quince and apple canned together will taste as if quince entirely. For ordinary family use quart cans are better for peaches and the larger fruits, two-quart cans for tomatoes and other vegetables, and pint cans for berries. Strawberries keep their color best in stone jars ; if glass cans are used for them they should be buried in sand. If syrup is left after canning berries it may while thin be flavored with vinegar, boiled a moment and then bottled and corked for a drink mixed with ice-water ; or add theproportions of sugar given in recipes for jellies, allowing for the sugar used in canning," and make into jelly. All skimmings from fruits can be added to the vinegar barrel. If tin cans which are closed with resin or soldering are used, great care should be taken that none drops into the can, as a single drop of resin will often make the whole can bitter. By covering first with a piece' of cloth or white paper cut to fit the top, this will be avoided, and wetting this with brandy or alcohol tends to help •. CANNINO FRTTrT-S. 97