OCR Interpretation

The day book. (Chicago, Ill.) 1911-1917, August 31, 1912, Image 15

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1912-08-31/ed-1/seq-15/

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4 "i
To preserve successfully, .firm,
"ripe fruit must be used. Peel and
1 prepare it as for canning' unless"
''you wish to preserve it whole.
'The important thing to remem
ber, in preserving, is that equal
"parts of sugar must 'be allowed
"for equal parts of fruit.
Stinting the sugar is not econ
omy. Preserving fruit should 'be
cooked until it is tendec, but' not
f Pack the fruit in, jars" and fill
" the lat'ter, to overflowing with a
well-cooked syrup.- Seal imme-
Peal the pears but do not re
move the stems. Allow a pound
of sugar to each pound of fruit,
and put in alternate, layers in the
preserving kettle. Set at the side
of the range where the contents
will heat so slowly that the
-sugar will not scorch.
Gently stew the pears until they
are clear and tender. Then lay
them carefully oh platters in the
sun while you boil the syrup until
thick and clear, skimming off
any-scum that arises Put the
pears -into jars, fill these with
bo)ling syrup arid seal.
School childrea in New York
have formed among themselves a
secret society for the purpose of
cleaning streets of banana skins.

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