Twentieth Century Method for Canning Fruits
A guide to modern fruit preservation describes a low heat method, using a heavy syrup and sterilized jars, to preserve peaches, apples, plums, pineapple, and pears. It covers preparation steps, sterilization, jar filling, and handling times, plus notes on fruit ripeness and cutting. The passage also mentions making marmalades and fruit chips as alternative preserves.
Preserving and Canning Fruit and Vegetables
Directions for preserving strawberries and rhubarb with sugar and liquid, making tomato butter, and varying vegetable cookery. Includes canning methods, peach and pear notes, cucumber salad, string beans, peas a la Creole, corn and peppers, stuffed tomatoes, and eggplant dishes with cheese and sauces.
What to wear at social events and dining etiquette
Guidance on dress for weddings, teas, card parties, theater and street wear. Advice covers hats, gloves, outer wraps, and appropriate fabrics. Also includes tips on simplicity, avoiding showy or extreme styles, and maintaining neat, well-fitted garments. Plus basic culinary notes for fried cucumber starter and Welsh rarebit prep.
Nervousness and Healthy Living: A 19th Century Guide
The article defines nervousness as a uniquely American social strain from striving and routine stress. It lists symptoms such as sleeplessness, poor appetite, and irritability, then offers remedies: diet regulation, avoiding stimulants, varied activity, new routines, and social contact to reorient the nerves.
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Canada
New Orleans
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