The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-07-12
CIR 0onsekeeper

Drying Rhubub.-Rhubarb dries
very we'll, and when we'll prepared will
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 Icing b. These pieces
should then be strung upon thin Irvine,
and hung up to dry. Rhubarb shrinks
very much in drying-morc so than any
plant | am acquainted With, and strongly
resembling pieces of soft wood. When
wanted for use it should be soaked in
water over night, and the next day
slmmered 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 are 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 Ipracots. Choose fine
aprlcos, pare them thinly and clearly.
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 fruit, 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, yough
goosebcIrics put them into the prcser-
wing pan, and as they warm, stir and
bruisc them to bring out the juice. Let
them boil ten minutes, then add sugar
in the proportion Ct three quarters Of q
pound to every pound Of fruit, and place
it on the fire again; let it boil slowly,
and continue boiling, for two hours lon
ger, stirring it all the time to prevent
its burning. When it tbickens, and is
jelly-like on a plac 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 pine-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 tcacup Of water;
put it in preserving kettle cover it
and set it over the fire, and let them
boil gently unit. they arc tender and
clear; then take them from the water,
by sticking fork in the center of each
slice, Or with Il 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 it 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.
Pineapple Jeliy.-Take perfectly
ripe and sound pineapple, cut off tho
outside, cut in small pieces bruise
them, and to each pound put a 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 ado 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
l 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 sieve to every pint of
ulce add the same weight of finely sifted
ugar and the white Of a small egg beat
Ill together until it becomes quite thick
hen put it upon buttered paper in a
low oven let them remain until they
luit the paper, then turn them, and
cave in the oven until quite dry; cut
hem into shape, and keep them between
'aper in a box near the fire.