The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-07-12
CIR 9onsekeeper

Drying Rhubub.-Rhubarb dries
very we'll, and when we'll prepared viii.
keep good for an indefinite period. The
s;alks should be broken off while they
are crisp and tender, and cut into pieces
about an inch in lengt b. These pieces
should then be strung upon thin Irvine,
ana hung up to dry. Khubarb shrinks
very much in drying-more so than any
plant am acquainted With, and strongly
resembling pieces Of soft wood. -Whcn
wanted for use it should be soaked in
water over night, and the next day
simmered over slow fire. None of its
properties appear &c be lost IN drying,
and 1t Is equally as good in winter as
any dried fruit Very few varieties of
rhubarb arc suitable for drying, as most
Of them contain to much woody FIBRE
The best variety of rhubarb for any pur-
pose is tie Victoria, when grown in a
suitable situation. The Mammoth is
worthless, owing to its fbrous nature,
as are also some other kinds.
| To Preserve Ipr,cotS. Choose fine
apricos, pare them thinly and cleanly.
and when done: take their weight, cut
them in halves and remove tho kernel,
lay them wi h the inside upwards, take
the same weight of pounded loaf sugar
and strcw over them: break the s.oncs
of the apricots and blanch the kernels
let the fruit lie in the sugar for twelve
hours, then put frui+, sugar, juice and
Kernels into preserving pan, simmer
gently until clear; as the skum rises.
remove the halves of the apricots as
they become cold, lay them in jars, and
when the whole of the fruit has been
potted, pour equally over them the syrup
and the kerncles. Cover the fruit with
brandy paper, and tie tightly down.
Gooseberry Jam.-Stalk and crop as
many as you require of ripe red, sough
goosebcrrics put them into the prcser-
wing pan, and as they warm, stir and
brulse them to bring out the juice. Let
them boil ten minu es, then add sugar
in the proportion Ct three-quartcrs ola
pound to every pound Of fruit, and place
it on the fire again let it boil slowly,
and continue boiling, for two hours Ion
ger, stirring it all the time to prevent
its burning. When it thickens, and is
jelly-likc on pla when cold, it is done
euough. Put it into pots, and allow it
to remain day before it is covered.
Pine-.7ppic Preserre'-Twist off tho
top and bottom, and pare off the rough
outside ofpine-applcs Their weigh them,
and cut them in slices, chips or quarters,
or cut them in four or six, and shave
each piece like whole pineapple to
each pound of fruit put a tcacup Of water;
put 1t in 4 preserving kettle cover it
and set it over the fire, and let them
boil gently until they arc tender and
clear; then take them from the water,
by sticking fork in the center of each
slice, or with skinner into DISH
Put to the water white sugar, pound
for each pound of fruit sir it until it
is all dissolved; then put in the pine
apple cover the kettle, and let them
boil gently until transparent throughout
when 1t is so, take it out, let it cool, and :
put it in glass jars as soon as the syrup
is little cooled, pour it over them /; let
them remain in cool place until the
next day, then secure the jars as directed
previously. Pineapple done in this way
is delicious preserve. The usual man
ner of preserving it, by putting is into
the syrup without first boiling it, makes
it little better than sweotened leather.
P'ne-.apple JeHy.-Take perfectly
ripe and sound pineapple, cut off tho
outside, cut in small pieces bruse
them, and to each pound put tcacup of
water put in preserving kettle over
the fire; cover the kettle, and let them
boil for twenty minutes then strain it,
and squeeze it through bit of muslin.
For each pound of fruit take pound of
sugar put teacup of water to each
pound set it over the fire until it is
dissolved: then add the pineapple
uice. For each quart of syrup clarity
IN ounce of the best isinglass, and STIR
t in, let it boil until, by taking some on
| plate to cool, you find it stiff jelly.
secure as directed.
Fruit Wafers for Desserts. Take
cherries, apricots, or any other
ruit; put them into an earthen jaI in a
Kettle of water, and when scalded STRAIN
hem through a sieve; to every pint Of
uice add the same weight of finely sifted
ugar and the white Of small egg beat
ii together until it becomes quite thick
hen put it upon buttered paper in
low oven let them remain until they
Iuit the paper, then turn them, and
cave in the oven until quite dry cut
hem into shape, and keep them between
aper in box near the fire.
------- 80 -