e, skimming it well;
throw in the sliced pineapples, boil about five minutes and can. Fill
the cans to overflowing and seal immediately, not losing a moment's
time. As the cans grow cold screw tighter and examine daily, for three
or four days, and screw tighter if possible.

PINEAPPLE, No. 2

Prepare the pineapples as above, allowing half a pound of sugar to two
pounds of fruit. Steam the sliced pines in a porcelain steamer until
tender. In the meantime make a syrup of the sugar, allowing a tumblerful
of water to a pound of sugar. Skim the syrup carefully, put in your
steamed pineapples and can as above.

*JELLIES AND PRESERVES*

In making preserves or jellies use none but porcelain-lined or
bell-metal kettles, being very careful to have them perfectly clean.
Scour with sapolio or sand before using. Take plenty of time to do your
work, as you will find that too great hurry is unprofitable. Use glass
jars and the best white sugar, and do not have any other cooking going
on while preserving, as the steam or grease will be apt to injure your
preserves.

When fruit is preserved with a large amount of sugar (a pound of sugar
to a pound of fruit) it does not need to be sealed in airtight jars;
because bacteria do not readily form in the thick, sugary syrup. It is,
however, best kept in small sealed jars.

In damp weather jelly takes longer to form. Try to select a sunny, dry
day for jelly making. You can prepare your juice even if it is cloudy,
but wait for sunshine before adding the sugar and final boiling.

UTENSILS FOR JELLY MAKING

Large enamelled kettle, syrup gauge, two colanders, wooden masher,
wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one
baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for
sterilizing glasses and two iron jelly stands with cheese-cloth bags.

HOW TO TEST JELLY MADE AT HOME

Much waste of sugar and spoilage of jellies can be avoided by using a
simple alcohol test recommended by the Bureau of Chemistry, United
States Department of Agriculture. To determine how much sugar should be
used with each kind of juice put a spoon of juice in a glass and add to
it one spoon of ninety-five per cent grain alcohol, mixed by shaking the
glass gently.

Pour slowly from the glass, noting how the pectin--the substance in
fruits which makes them jell--is precipitated. If the pectin is
precipitated as one lump, a cup of sugar may be used for each cup of