Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1868-09-04

able varieties, muy bo made a>aiiablo for use
out Of their season,
Much has boon written upon this subjeot,
and many methods recommended as "the
bost," but SUCCESS in this, us in othor depart.
moats of tho culinary art, depends moro up.
OH careful attention to details, and the oxor-
| oise of good Judgment, than upon this or that
particular method.
Tie bcst mothod to preserve fruit with all
its original flavor, is by heremetioally sealiug
it from the air iu cans prepared for tho pur.
poSe; aud those should be Of glass or stone
ware, as tho acids Of fruit aot chemically on
thu aud other metals, ofteu destroying tho fla.
vor Of tho fruit, and sometimes rendering it
very unwholesomc. Either sef-seuling osns,
CT those which require wez, may be asod suc.
cessfully, but probably the former are best for
those OF little experience, s:.d thcy are uu.
qucstionably moro convenient. Of thevo,
there arc several claimants for public favor, ali
Of them highly recommended, aud doubtless
all Of them good. Our own experience fs.
vors tho "Mason" aud tho "Horo."
The SELECTION OF FRUIT.
This should bo done with the groates. care.
Some varieties caa not be preserved at all, IN.
css eanncd wlon perfectly fro;i,, aud saceoss
% moro certain with all kinds if this partcu-
lar is regarded. Tho fruit should bo nearly
or quito rpc, but not oycr rlpo, and suy which
bears sigas Of decay, must be carefully exolu-
/ ded.
COOKING TIE FRUIT.
! Nearly all varieties arc better steamed than
stewod or boiled, and this FOR three reasons i:
L. Tho fruit is not SO badly broken and n,ash-
cd; 2. Itretains mo:o Of its original flavor !;
aud 3. Little or no water is required TO be ad-
ded, aud it is therefore cooked ir its own
juice.
Almost cvory family has conyenicnces for
stean'iny on small scale, other with tho com.
mon tin steaincr, or the elevated platform
which oan bo used in common kettlo. To
those who wish for more ample faoilities, VIC
would recommend the following cheap aud
simple method Tako common wash boilor,
aud have fttlod into it lorizoatol platform
of sheet iron perforated freely with half iuoh
holes, 80 MS to allow tho iroe passage Of stoa,n.
H"vo il mounted upon legs, SO il will stand
c'ear from tho water, which should be only
fcw inc'ios deep in the bottom OF tue boilcs.
Havo your fruit carefully picked over aud
placed ia cloan tin Or earthorn dish, with
cover over it to prevent the condensed steam
from dropping iuto it. No sugar is required
With any kind Of fruit We are informed BY
one who is always successful in this busiposs,
that the favor Of tho frnit is bnttor proaoryod
| without sugar. and she never lost can. IF
sugar must be used, it can bo added when the
cans are opened for tho tablo.
Plaoo your dish of fruit on the platform of
your steamer, having sufficient wator in the
bottom, but not too much. Thon cover the
whole closely, and steam until thoroughly
"ealdcd. Some kinds Of fruit require 4 long
or lime than others, and judgment must be
eSclcised in regard to Tho matter. Tt should
not DO cooked SO as to fall 10 pieces, but
care should be taken TO havo IL thoroughly
saaidod
While Tho fruit is cook>g tho cans should
be prepared Several methods havo been roc
commended, but perhaps tho following is ;he
bess Have your cans thoroughly cloonacd,
and pour into each s'nnll quantity Of tepid
wa.or. Shake thoroughly, until the can il Of
"ai'orm temperature. Then add little
warm water, shaking as before. Then a lit
lie hot water, and 30 on uatil tho cs,l il hot.
This is one of tho best safeguards against
bronksgc, and nearly as expeditions as any
method. This should be done just in time,
So :.lat the oans will be all ready for the fsui.
as 5000 as douo. While pIHoing the fruit in the
cans be careful to protect Them lr::c ourrou::ss
Of air, AZ they arc frequently broken By a
simple dsaught Of cold air.
Tho fruit may now be poured into tho oans.
Peaches, poars, Or other large fruit, u,cy lie
easily arranged in the cans with fork, piee o
by poace, and the boiling juice added after.
ward to covor them. Whom the can is full,
shake itand include it back aud forth, so as
cause tho air to rise to the top, if any should
be among the fruit. Be sure that tho can is
full 10 tho brim, and then sorrow on tho cover,
or if not self.sealing can, put ia the cork,
and cover wish melted scaling wax. The fo,.
| lowing rcceipo makes good wax: One nound