used for this purpose. Cover the top of crocks
with paper, place in dry, cool store-room, and the apple butter will
keep several years. In olden times sweet apples were used for apple
butter, boiled in sweet cider, then no sugar was necessary. Small
brown, earthen pots were used to keep this apple butter in, it being
only necessary to tie paper over the top. Dozens of these pots, filled
with apple butter, might have been seen in Aunt Sarah's store-room at
the farm at one time.

CANNED TOMATOES

When canning red tomatoes select those which ripen early in the
season, as those which ripen later are usually not as sweet. Wash the
tomatoes, pour scalding water over, allow them to stand a short time,
when skins may be easily removed. Cut tomatoes in several pieces,
place over fire in porcelain-lined preserving kettle and cook about 25
minutes, or until an orange-colored scum rises to the top. Fill
perfectly clean sterilised jars with the hot tomatoes fill quickly
before they cool. Place rubber and top on jar, and when jars have
become perfectly cold (although they may, apparently, have been
perfectly air-tight), the tops should be given another turn before
standing away for the Winter; failing to do this has frequently been
the cause of inexperienced housewives' ill success when canning
tomatoes. Also run the dull edge of a knife blade carefully around the
top of jar, pressing down the outer edge and causing it to fit more
closely. Aunt Sarah seldom lost a jar of canned tomatoes, and they
were as fine flavored as if freshly picked from the vines. She was
very particular about using only new tops and rubbers for her jars
when canning tomatoes. If the wise housewife takes these precautions,
her canned tomatoes should keep indefinitely. Aunt Sarah allowed her
jars of tomatoes to stand until the day following that on which the
tomatoes were canned, to be positively sure they were cold, before
giving the tops a final turn. Stand away in a dark closet.

EUCHERED PEACHES

Twelve pounds of pared peaches (do not remove pits), 6 pounds of sugar
and 1 gill of vinegar boiled together a few minutes, drop peaches into
this syrup and cook until heated through, when place peaches in
air-tight jars, pour hot syrup over and seal.

AUNT SARAH'S METHOD OF CANNING CORN

Three quarts of sweet corn cut from the cob, 1 cup of sugar 3/4 cup of
salt and 1 pint of cold water. Place these ingredients together in a
large bowl; do this earl