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(Canned Fruits) - (The International Jewish Cook Book)

All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons berries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a purée or marmalade.
When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.
Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some syrup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.
Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.
The preserving kettle should be porcelain-lined, and no iron or tin
utensils should be used, as the fruit acids attack these metals and so
give a bad color and metallic taste to the food.

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General Rules For A Good Dinner

There should be always two soups, white and brown, two fish, dressed and

undressed; a bouilli and petits-pates; and on the sideboard a plain

roast joint, besides many savoury articles, such as hung beef, Bologna

sausages, pickles, cold ham, cold pie, &c. some or all of these

according to the number of guests, the names of which the head-servant

ought to whisper about to the company, occasionally offering them. He

should likewise carry about all the side-dishes or entrees, after the

soups are taken away in rotation. A silver lamp should be kept burning,

to put any dish upon that may grow cold.

It is indispensable to have candles, or plateau, or epergne, in the

middle of the table.

Beware of letting the table appear loaded; neither should it be too

bare. The soups and fish should be dispatched before the rest of the

dinner is set on; but, lest any of the guests eat of neither, two small

dishes of pates should be on the table. Of course, the meats and

vegetables and fruits which compose these dinners must be varied

according to the season, the number of guests, and the tastes of the

host and hostess. It is also needless to add that without iced champagne

and Roman punch a dinner is not called a dinner.

These observations and the following directions for dinners are suitable

to persons who chuse to live fashionably; but the receipts contained

in this book will suit any mode of living, and the persons consulting it

will find matter for all tastes and all establishments. There is many an

excellent dish not considered adapted to a fashionable table, which,

nevertheless, is given in these pages.

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