The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1866-07-28
Rulaa for Preseruinr

Rules for Preserving.
All delicate fruit should be done gently
and not allowed to remain more than Eaifap
hour before it Is laid on a dish to cool. and
/ then returned. Continue so until transpa-
/ rent Put no more In the pan than can lie
without erowding a pound Of sugar to
pound Of fruit Is a general rule for acid
/ fruits
Preserving kettles should be broad rather
than deep. The flavor Of the fruit is pre-
/ served by covering the kettle If sweet
meats become candied, set the jar in water,
and let it boil around It. Tissue paper cut
to nicely fit over the top, is better to pre-
| serve from mould, etc, than white paper
wet with brandy
To clarity sugar to every eight pounds Of
sugar stir into two quarts of water the
whites Of two eggs, and mix with the sugar.
While it is melting, stir frequently. Then
place it over a moderate fire, and as it boils
take off the scum. When clear, put IN your
fruit as above Large fruit that Is done
whole should first be boiled in a thin syrup,
or it will shrink too much Small fruit is
best to stew half the sugar over it, and let
it stand day or night
QUNCEs-Pare and cut in eight pieces;
boil until tender, in a little water turn them
IN an earthen vessel, and let them remain
one day. Then boil and strain the parings
I a.
jelly liquid to this add your sugar. clarity,
and when hot lay on your fruit and scald
1t an hour gently. Skim it out, andebOil the
liquid until sufficiently thick, and pour over.
If you have but few ounces, prepare one
third or half the quantity of the same sized
apples cut in the same manner, and cook in
the sugar syrup first, and lay in the bottom
of the jar, and they cannot be told from
the ounce in flavor
If you wish to make ounce jelly, do not
boil the cores with your preserves, but re-
serve them for this purpose, and add few
pieces of the ounce to give it a higher fla
vor 1t viii make a rich, clear, delightful
jelly, with the usual amount of sugar made
in the usual way. Some prefer ounces cut
in rings.
PEACHES IF you preserve them whole,
they should be gathered before they are full
ly ripe, and before they part from the stone.
Pare them and boil in the syrup gently, un-
til they are tender. IF in quarters, crack
the pits of half the peaches, and boil in the
syrup; strain and cook in the usual way.
Put up IN Jars and glasses.
Some prefer them cooked in little water,
and the syrup poured over them hot
Jelly may be made in the usual way
mash them and strain them through Jelly
bag. Allow pint of juice to a pound Of
loaf sugar and if It does not readily con-
geal, dissolve an ounce or more of isinglass,
strain and add Put up in tumblers. The
kernels should be cracked, and half of them
boiled with the fruit
If you wish them preserved in brandy,
they should be gathered before they are ripe,
rubbed with flannel, pricked with large
needle to the pit in several places, and run
the needle down the seam Put them In
cold water, and boil them very gently until
tender. Take them out very carefully, fold
in a tablecloth or soft flannel Have ready
pint of brandy, pint Of the juice in
which they were boiled, pound Of loaf SD
gar When the peaches are cool, lay them
in jar and pour over them. They may be
used as a dessert
PEARs.-These look best if of a moderate
size, preserved whole, pared with the stems
! on. Make a thin syrup, and boil them ten
der. If boiled too fast they will break
/ They will be sufficiently cooked in half an
hour. If you wish them nice, let them lie
In the syrup in jar, or tureen, two days.
Drain the syrup from the pears, add more
sugar, boil ten minutes, skim and put in the
| pears simmer them till they are transparent
Take them out, stick a Glove in the end Of
each, and lay IN a jar when cool Then
pour over the syrup warm.
For common use they are best done in
! quarters boiled tender in a little water, then
add half a pound of sugar to a pound of
! pears to the liquor, and simmer them gently
half an hour. They may be favored with
| lemon if preferred. They are nice for COM
mon use baked. They may be done with
the stems on and pared, or with the skins
/ Put them IN a tin with a teacup half full of
molasses, and the same of water or the same
of sugar and water They viii bake in an
| hour.