Feas. — To can peas, fill the jars full of peas, uncooked; then fill. with cold water, and lay on the tops. Place straw or boards in the bottom of the wash boiler, stand the jars on this, and pour enough cold water in the boiler to come half way up the jars. Put the boiler on the stove with the lid tightly closed, and boil three hours. When the jars are taken out, see that they are full to overflowing, and screw the lid on tight. Another method of preparing peas is to cook five minutes in very little water, then fill the cans, and place them in the boiler to cook for one' hour. A teaspoonful of salt✪ Canned Peas is added the last thing before sealing. Dried Peas. — Green peas are dried as follows: Shell the peas, put them in boiling water, and boil for five minutes. Drain, then spread out in shallow trays, and dry in the sun, or near the stove. When dry, store away in paper bags, in a dry place. The peas should be soaked before using; then boiled in salted water✪ Dried Peas. Tomatoes. — Scald to remove the skins, put in the jars whole or halved, fill up with cold water; stand the jars in the wash boiler, boil 30 minutes, and seal. Do not use any overripe or fermenting fruit. The main things to observe in canning vegetables are that the jars are filled to overflow- ing; that they are hermetically sealed, while hot, and that they are stored in a cool, dry place. Vegetables, like fruits, should be taken tn their regular order and canned while in the best passible condition. Tomatoes Canned Whole. — Select firm, smooth fruit, not overripe. and of a size to slip into the ordinary fruit jar. Peel without breaking and with as little scalding as possible. Have ready a preserving kettle full of water, which has been salted slightly, only enough to taste. Just before the water reaches the boiling point drop the tomatoes into it, one layer at a time and heat through. Do not allow the water to boil at any time. When thoroughly heated transfer tomatoes to the cans, being careful not to bruise them. Fill the cans with the hot, salted water, and screw the tops on quickly. Turn the cans over in a deep kettle of hot water until the rubbers are heated and set, which hermetically seals the cans. In using drain from the salt water, and serve exactly as fresh tomatoes. 3,„i,i=db,GoogIc CHAPTER XII. PirKI.BS A'ND RBI.ISHFIH. Amber Pickles. — Choose small yellow pear tomatoes when just turn- ing to ripen. Prick each tomato with a needle three times to prevent : bursting in cooking, and soak half an hour in sa'.ted water. Take out ' and put in jars, after which make a syrup of one pint of vinegar✪ Canned Tomatoes, three- . quarters of a pound of C sugar and a pinch of salt, and put to boil in a porcelain kettle. Take one-halt dozen cloves, same of whole allspice, one peppercorn, a piece of cinnamon, a splinter of mace and a chip of ginger root ; tie all in a cheesecloth bag and boil ten minutes in the sjTup. Remove spice bag and put the tomatoes in the kettle until tbey are heated through (do not let boil), take out with skimmer and put in jars. Boil syrup 20 minutes longer and pour hot over tomatoes. Next day pour off syrup, reheat and pour over tomatoes, and seal in jars.

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Feas. — To can peas, fill the jars full of peas, uncooked; then fill. with cold water, and lay on the tops. Place straw or boards in the bottom of the wash boiler, stand the jars on this, and pour enough cold water in the boiler to come half way up the jars. Put the boiler on the stove with the lid tightly closed, and boil three hours. When the jars are taken out, see that they are full to overflowing, and screw the lid on tight. Another method of preparing peas is to cook five minutes in very little water, then fill the cans, and place them in the boiler to cook for one' hour. A teaspoonful of salt is added the last thing before sealing. Dried Peas. — Green peas are dried as follows: Shell the peas, put them in boiling water, and boil for five minutes. Drain, then spread out in shallow trays, and dry in the sun, or near the stove. When dry, store away in paper bags, in a dry place. The peas should be soaked before using; then boiled in salted water. Tomatoes. — Scald to remove the skins, put in the jars whole or halved, fill up with cold water; stand the jars in the wash boiler, boil 30 minutes, and seal. Do not use any overripe or fermenting fruit. The main things to observe in canning vegetables are that the jars are filled to overflow- ing; that they are hermetically sealed, while hot, and that they are stored in a cool, dry place. Vegetables, like fruits, should be taken tn their regular order and canned while in the best passible condition. Tomatoes Canned Whole. — Select firm, smooth fruit, not overripe. and of a size to slip into the ordinary fruit jar. Peel without breaking and with as little scalding as possible. Have ready a preserving kettle full of water, which has been salted slightly, only enough to taste. Just before the water reaches the boiling point drop the tomatoes into it, one layer at a time and heat through. Do not allow the water to boil at any time. When thoroughly heated transfer tomatoes to the cans, being careful not to bruise them. Fill the cans with the hot, salted water, and screw the tops on quickly. Turn the cans over in a deep kettle of hot water until the rubbers are heated and set, which hermetically seals the cans. In using drain from the salt water, and serve exactly as fresh tomatoes. 3,„i,i=db,GoogIc CHAPTER XII. PirKI.BS A'ND RBI.ISHFIH. Amber Pickles. — Choose small yellow pear tomatoes when just turn- ing to ripen. Prick each tomato with a needle three times to prevent : bursting in cooking, and soak half an hour in sa'.ted water. Take out ' and put in jars, after which make a syrup of one pint of vinegar, three- . quarters of a pound of C sugar and a pinch of salt, and put to boil in a porcelain kettle. Take one-halt dozen cloves, same of whole allspice, one peppercorn, a piece of cinnamon, a splinter of mace and a chip of ginger root ; tie all in a cheesecloth bag and boil ten minutes in the sjTup. Remove spice bag and put the tomatoes in the kettle until tbey are heated through (do not let boil), take out with skimmer and put in jars. Boil syrup 20 minutes longer and pour hot over tomatoes. Next day pour off syrup, reheat and pour over tomatoes, and seal in jars.

The Rural cook book