The prairie news. [volume] (Okolona, Miss.) 1851-1875, 1858-07-01
sally adopted, it will be time to bring
forward the remainder


forward the remainder.
Valuable Information for the Ladies.
We have given considerable care to
selecting and arranging the following
valuable recipes for the making of Cor
dials, Wines, Brandy, Jam, Preserves,
Pickles, &c, from Fruits that are now
and soon will be in season. We ask the
especial attention Of our lady readers to
them. Try them all--and that with a
liberal hand. Put up now, whilst an
opportunity affords, plenty of the
"good things" for this year and the next.
Edgefeld Is. c. Adrertiser.
General Directions for Preserving.
Perhaps at the present season few
general hints on preserving, for the use
of young housewife, may not be unac-
ceptable. Several of the directions may
appear needless; but there may be some
inexperienced persons to whom they may
be beneficial.
/. Let everything used for the purpose
be clean and dry especially bottles.
2. Never place preserving-pan .1fat
on tie fire. as this will render the preserve
liable to burn to, as it is called; that is
to say, to adhere closely to the metal,
and then to burn it should always rest
on trevet, or on the lower bar of the
kitchen range.
3. After the sugar is added to them,
stir the preserves gently at first, and more
quickly towards the end, without quitting
them until they are done; this precaution
will prevent their being spoiled.
4. All preserves should be perfectly
clear from the scum as it rises.
5. Fruit which is to be preserved in
syrup must first be blanched or boiled
gently, until it is sufficiently softened to
absorb the sugar; and thin syrup must
be poured on it at first, or it will shrivel
instead of remaining plump and becoming
clear. Thus, if its weight of sugar is to
be allowed, and boiled to syrup, with a
pint of water to the pound, only half the
weight must be taken at first, and this
must not be boiled with the water more
than fifteen or twenty minutes at the com
mencement of the process. A part of the
remaining sugar must be added evey time
the syrup it reboiled, unless it should be
otherwise directed in the receipt.
6. To preserve both the true favor and
the color of fruit in jams and jellies, boil
them rapidly until they are we'll reduced,
before the sugar is added, and quickly af-
terwards but do not allow them to be-
come so much thickened that the sugar
will not dissolve in them easily, and
throw up its scum. In some seasons the
juice is so much richer than in others that
this effect takes place almost before one
is aware oft; but the drop which adheres
to the skinner, when it is held up. will
show the state it has reached.
Z. Never use tin, iron, or pewter spoons
or skimmers for preserves, as they will
convert the color of red fruit into dingy
purple, and impart, besides, a very un-
pleasant flavor.
| s. When cheap jams or jelies are re-
quired, make them at once with loaf su-
gar, but use that which is soeH refined
always for preserves in general. 1t is a
false economy to purchase an inferior
kind, as there is great waste from it in
the quantity of scum which it throws up.
/ g. Pans of copper or bell-metal are the
proper utensils for preserving fruit
When used, they must be secured bright
with sand. Timed pans turns and des-
troy the color of the fruit that is put into
them. A stewpan made Of iron, coated
with earthenware, is very nice for pre-.
serving.
HINTS Aboat Making Preserres-It is
not generally known, that boiling fruit a
long time, and skimming 1t meli, uithoal
the sugar, and mithoat a corer to the
. preserving pan, is a very economical an(
, excellent way---economical, because the
bulk of the scum rises from the. fruit, and
not from the sngar, if the latter is good
and boiling it without a corer, allows The
! evaporation Of all the watery particle.
: therefrom; the preserves keep firm, ant
well favored. The proportions are
three-quarters of a pound of sugar to ;
8 pound of fruit. Jam made in this way
of currants. Strawberries, raspberries O
gooseberries is excellent.
To Preserre Fraits Without Sagdr O.
Viaegar.--At meeting Of the Horticul
!. tural Society, Mr.. Lovejoy, butler to ]
Thorne, Esq, Of Mawbey House, Soutl
Lambeth, obtained medal for preserving
: damsons, greengage plums, gooseberries
rhubarb, cherries, black and red currants
I raspberries. and mulberries-all withon
sugar or vinegar. The specimens exhibi
! ted were as plump and transparent al
q when first gathered. They were preserv
ed ais follows: Pick the fruit from th'
Q stalks put them into the bottles. Pu
t one draehm of alum into four gallons o
Q boiling water; let it stand till it is cold
9 then fill the bottles with this liquor, bum
!; them tight, put them into copper 0
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