The royal baker and pastry cook : $b A manual of practical cookery

and tested before using. Patent canners greatly simplify the work. Pick over the fruit, stem, pare, cut, wash, etc., and pack in jars. Make syrup by adding ½ pint boiling water to 1 pound sugar. When clear, bring to boiling point and carefully fill the jars. Stand in canner or on board in wash-boiler containing water up to shoulders of jars. Cover and cook according to directions or till tender. Take from canner or boiler, add more syrup till overflowing, cover and seal immediately. Amount of Sugar per Quart Jar Canned Preserved Cherries 4 oz. 8 oz. Strawberries 8 ” 12 ” Raspberries 4 ” 6 ” Blackberries 6 ” 9 ” Quinces 8 ” 12 ” Pears 4 ” 8 ” Grapes 4 ” 8 ” Peaches 4 ” 8 ” Pineapples 8 ” 12 ” Crab-apples 6 ” 10 ” Plums 6 ” 9 ” Rhubarb 8 ” 12 ” Sour apples 6 ” 9 ” Currants 8 ” 12 ” Cranberries 8 ” 12 ” =Preserving.=—Preserves require from ¾ to 1 pound of sugar to each pound of fruit, and ½ cup water to each pound sugar. The fruit should be simmered in the syrup until tender, a little at a time; skimmed out into the jars; when all are done the syrup should be brought to boiling point, jars filled and sealed. Hard fruits like quinces should be first steamed or cooked in boiling water till tender. =Jams.=—Jams are usually made with small fruits or with chopped large fruits; they are cooked with an equal weight of sugar till rich and thick, then put into tumblers or small jars and sealed. =Jellies.=—Use equal parts of sugar and drained fruit juice. Mash and heat berries till juice runs readily, then turn into bags of unbleached muslin or 2 thicknesses of cheese-cloth and let drip. Measure juice and sugar. Boil juice 20 minutes. Have sugar in shallow pan, heat through in open oven. Add to boiling juice, boil up once, take off fire and pour into tumblers. Fruit like apples and quinces should be chopped and covered with