Seasonable Suggestions by MRS. J. H. EVANS

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Jul 28, 1910

Seasonable Suggestions

By MRS. J. H. EVANS

MRS. J. H. EVANS

IN canning peaches, try putting up a few for extra occasions this way: Select perfectly ripe fruit, smooth and sound. Pare, divide, and place in heated pint or quart cans. Have boiling a sirup made in the proportion of one cup of sugar to two cups of water (the amount of sugar used is dependent on the sweetness of the fruit and the taste of the user); fill the cans with the boiling sirup at once, adjust rubber rings, and screw down covers. Place each can, as soon as sealed, in a pail or kettle of water heated just to the boiling-point, but not boiling; cover, and let stand till cool. When perfectly cold, remove cans from water, tighten the covers, and set away. Experience shows that the best results are gained when small cans are used, and only a few prepared at one time. Berries, peaches, and other fruits that do not require boiling to make them tender, are most delicious to the taste and delightful to the sight when put up in this way.

SAVE all juice left over in canning berries, cherries, currants, etc. If it is strained, heated, and sealed in glass jars, it will be found very useful in making fruit punches, sherberts, etc.

Fruit Ice.—Fruit ices, properly made, are delicious and refreshing, and far more healthful than ice-cream. All ices should be eaten slowly—and in moderation. An excellent ice, or sherbert, is made as follows: Drain the juice from a can of grated pineapple, and add to it the juice of four large oranges and two lemons, and a small teaspoonful of vanilla. Boil together one pint of water and one and one-half cups of sugar; when cold, add to the fruit juices, and freeze. When frozen to the consistency of custard, open the freezer, and add the white of one egg, beaten stiff with a little powdered sugar. Work the egg well down into the mixture; replace cover of freezer, taking care that no particles of salt get inside; and finish freezing. When frozen, cover, and let stand till ready to serve.

Takoma Park, D. C.