The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1857-07-22

We publish the following recipes for pre-
sersing ditferen, Kinds of fruit. 1t woul,
ss wen saossgh to cat This ont for 'fatur
reference. Il. after The, application 0
heat fof o certain time, the article be
~.is still lot. sealed up heremetcally,
viii remain uncliangc,tsor an almost iu
definite period 1'lis is sbewhole secret
Sugar may be snsed or not; but we woult
recommend gits.use to the,exsent OF render
ing the ftaits sweet enough Cor the tn
BE:
Hrie fdirections for preserving fresi
.ssskraut Tomatoes, Sc. in sef-ssal- x
.s., sas ing Cans end Jars asgz
&sssxlRHuBARB, or PlE-PIANr. -Gut nl
the stalks gwithodt re Ing. Stew witt
sugar. as for pies, aud seal up hot, 4.sI,,
A. sgSFRAwBERRIEs---U from halftothree
4qerters of a pound ofssugar to pound
Sfffhit. Sugar the strawberries and lei
them stand for ten minutes; then put then
into. q preserving kettle, and let then
koilsthree or four minutes. Fill the cans
orJsrs, and sealsqais =, while che contents
sfs saasta .ksagagsxg 70 sitsas0sssz !
ssRAsBERRfEs Same as strawberries.
CnERRIEss Stew, with or without su.
gar, ten minutes, and sealup boiling hot.
Most persous seed them Nofruit is more
easily kept IN this way than cherries, and
none retapis the natural favor more per-
fectlyss Either far spies-or the Tea table
they are delicious sgs stssfse4e sszs'
sGoosEsERRIEs Heat. to boiling point,
ina preserving kettle. with sugar,--say
fnesp half q peundtto three quarters, for
eachpound 'of fruit and serve up hot. y. !.
GpRRANrs Green, same as gooseber-
fies;-ripe. same as cherries. sass - -
BI4cxBEanfEs Same as strawberries.
ssWHoRTLRsaaRIIs.- n Same as cherries.
PLuMs. Make a: syrnp, using from half
tosthfee Quarters of q pound of sugar to
every pound offrnit.s After taking of the
skins. boil the plums in this syrup for ten
minutes or until the fruit is tender.
Then filIthe cans or jars and seaieup hot.
These are very fiie. 80 - -. i 9
REAcHEs There are various ways Of
puttiag up this delicious fruit. We, will
gisesse seral srecipes, and the housekeeper
cahtfySil Or select the one she likes
oeStstssss rgIFsa -! - sg 81
Make q syrup, using half apound of
suFar. toseVery pound soffrnit. Pare and
halse your peaches Boil them five or ten:
minutesin the syrup-, Fill the cans orjars
and seal up hots sssss.s y zsses,{s4sss ssss ~
2sPsye aud cutahe peaehesina halves.
Assthey are cut np, place them in Q con-
ve1ient vessel in layers, putting as much
sugar lis regarded desirable between each
lsyersx Covertle ssessel containing the.
fruit, and set 1t into a boiler of water.
Let the water boil until the fruit is heated.
through, be surs tkat the fruit at tie cen-
tire ssssheated, as aeelb as that Of the si-
des.s Them filthe cans FIRST heating them
by finsing with boiling water, and seal
mp Without delay 1t. IS better TO heat a.
quantity of the peaches together, and
then transfer TO the cans, thansto heat af.
ter the fruit is put into them. The large
mouth Of these vessels allow this to be
done Mithont iRjuryto the fruitssr sS
3ssstewsyoar peaches .,t, whole l OF Dr., cut !
Witt as Ior lne tea lapites EN- lne
cans and sea: up hotsAs..s. 80 = .sIt4i q
= QuINcEs AND PEARS. Take good preser-
sing pears; peel and quarter them, and
boil in o small quantity OF water until ZEN
der. Take'about oneatourth the quanaty