The star of the north. [volume] (Bloomsburg, Pa.) 1849-1866, 1850-08-08
Preserves an d Jellics,

General DreetionS.-Gather fruit when 4.
is dry. Long boiling hardens the fruit Pour
boiling water over the Stoves used, and
wiring out jelly bags in hot water the mo-
ment you are TO use them. Do not squeeze
while stralning through jelly bags. Let the
pots and Jars containing sweclmeats lust
made, remain uncovered three days. Lay
brandy papers over the top, coAer them tight
and seal them, or, what is best of all, soak a
split bladder and tie it tight over them. In
drying, it will shrink SO as to be perfectly
air-tight Keep them IN dry, but not
warm place. A thick leataery mould helps
TO preserve fruit, but when mould appears
IN spccks, the preserves must be scaiicd in
warm oven, or be let into hot wafer, which
then must boil till the preserves are ssai,lod.
Always keen watch of.Prsseryes which are
not scaled, especially in warm and damp
weather. The only sure way to keep Them
without risk or care, is to make them with
enough sugar and seal them, or tie bladder
covers over.
- Iomatoe Preserves Prepare syrup by
clarifying sugar, melted over slow fro,
with little water, by boiling it until no
scum rises, or good molasses may be clar.
fed by adding eggs, boiling, and carefully
skimming. Take the Tomatoes while green,
put them in cold syrup, with ono orange
sliced 10 every two pounds of tomaoes.-
Simmer them over slow fire for two or
three hours. There should be equal weights
OF sugar and tomatoes. Some, when supc-
rior preserves are wanted, add fresh lemons
sliced, and boil with the tomatoes few
peach leaves and powdered gingor i'll bags
Tomatoes when ripe, make fine preserve,
peeled, and treated as above but the fruit
is apt to fall to pieces IN the process of pre-.
serving, consequently more care is required
when it is desirable 10 prevent this.
Tomato Cdfsap.-Use one pint of good
salt 10 one peck Of sound, ripe, tomaloes.--
Bruise them and lot them stand two ,ays
then strain them dry, and boil the liquor un-
til the scum stops rising, with two ounces OF
black pepper, the same quantity of spice,
one ounce OF ginger, one OF cloves, and an
ounce OF mace. Strain through a seive,
then bottle and cork tight
Raspberry Swup.-To every quart of fruit
add pound of sugar, aud let il stand over
night. In tho morning, boil and skim it for
half an hour; then strain it through fan
mel bag, ard pour it into bottles, which
must be carefully corked and sealed. To
each bottle add, if you please, little brandy
if tho weather is SO warm as TO endangel its
keeping.
Carrant Jelly-pick over the curranH
with care. Putthem in stone jar, and set
it into kettle of boiling water. Let it boil
til the fiut Is very soft Strain it through a
seive. Then run the juice through jelly
bag Puta pound Of sugar to a pint OF
juice, and boil it together five minutes. Sol
it in the sun few days.
Cheries.-Take out the stones. To a
pound of fruit, allow pound of sugar
Put layer of fruit on the bottom of the pre-
serving kettle, then layer of sugar, and
continue thus till all are put in. Boil till
clear Put them in bottles, hot, and seal
them. Keep them in dry sand.
Carrants.--Strip them from the stems. Al
low pound of sugar to pound of curiants.
Boil them together ten minutes. Take them
from the syrup, and let the syrup boil twenty
minute, and pour it on tho fruit. Put them
in sma jars or tumblers, ard letthem stand
in the sun few dnys.
To Preserue Cprants 10 cal irith meat
Strip them from the stem. Boil them an
hour, and then 10 pound Of the fruit, add
pound of brown sugar. Boil all together
fifteen or twenty minutes
Raspberry Jam.--Allow pound of sugar
to pound Of fruit. Press them with q
spoon, in an eanhon dish. Add the sugar
and boil all together fi(taen minutes