Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1873-08-02
PRACTICAL HINTS.
Edited by Mrs. JIG. CONANT.

Remarks-Brass, iron, and copper
kettles should never be usod for making
preserves. Iron-ware, lined with porce-
lain or tin, is far preferable, and not
subject to the verdigris which acids pro-
luce on the others. If obliged to- use
brass or copper kettle, scour it perfectly
clean. and don't let your preserves stand
in it one minute after they are done. 1t
is bad economy to use too little sugar in
the preservation of fruit When it once
begins to spoil, it can never be reinsta7
stated. Jellies, without sufficient SUI
gar will not CONCEAL. Preserves, to look
clear and handsome, should be- made
with loaf sngar. Small jars are prefera7
BILE to large ones in putting, away pre-
serves, as frequent exposure to the air is
not good. After pouring the preserves
into jars, cut several round pieces OF PAL
per, made to fit the mouth of, the jar, and
after laying one Or two of them over the
fruit, pour upon it teaspoonful of good
brandy; then cover the jar closely with
some paper, or bladder-skin, and tie it
down in a manner which will entirely
exclude the air.. If the preserves candy,
after being kept a short time, the jar
should be placed in kettle of water and
permitted to boil from half to three
quarters of an hour.
To Preserve Citron-Pare and crt
open the citron clean out all except the,
rind ;abon it till soft. ~ To a pound of
citron add pound of sugar, and a LEM
ON to each pound; put the sugar and
lemon together, and boil it until it be-
comes a syrup, skimming it well; then
put the syrup and citron together and
boil it anghour. ga @s7as
| Another-Cut off the hard rind of the
melon (Which should be preserving cit
ron. or the green cantalope), and cut it
in pieces of any. size and shape you
choose; the slices should be from quar-
ter to half an inch thick. Weigh your
fruit, and to every pound add one of SUI
gar. Put the sugar in a preserving ket-
tie, with gill of water to each pound of
sugar, and some isinglass dissolved in
warm water; it will require quarter
of a pound of isinglass to every five
pounds of fruit. When the sugar is dis
solved, put itover the fire, and boil and
skim it. Then pour the syrup out Of the
kettle, wash it, and return the syrup to
it. Now put in the fruit, and set it over
a brisk fire where it will boil rapidly.
When the fruit appears translucent when
held up towards the light, it is done. 1t
will take from an hour and quarter to
an hour and a half to cook it. Then
take it out, piece at time, spread it
on dishes, and strain the syrup in pan
| When the syrup is lukewarm put your
fruit in the jars, and pour it over. Let
them stand til next day; put brandy pa
per over it, and paste them. This fruit
may be favored with lemons, sliced land
preserved with it. Do not peel the lem
ons; cut them in thin slices, and cook
them with the Fl uit. To three pounds
of fruit add one lemon. As the citron
makes beautiful but tasteless preserve,
it is necessary to flavor it with lemon,
orange or some other fruit. If, when il
, is little cool, it should, not taste suffic.
iently of the lemen,a a few drops Of the
essence of lemon may be added.
!, Good Receipt for Cttron Preserves
Prepare the rind, cut out any form you
desire; boil very hard for thirty or forty
, minutes in alum water, tolerably strong
take them from the alum water, and
put into clear cold water; allow then
to stand over night; in the morning
change the water, and put them to boil
let them cook until they have entirely
changed color, and are quite soft; theI
make your syrup, allowing one and 8
half pounds of white sugar to one pound
of fruit; then add your fruit, whicl
needs but little more cooking. Mace
ginger, or lemon flavors nicely. This
+ receipt is the best we ever saw.
To Preserve Watermelon RindS-Cut
the melon rind into strips, boil them in
weak pearlash water fifteen minutes
; then drain out the liquor. Add pound
of loaf sugar to pound of rind, ant
boil the whole about two minutes. The
) syrup will require to be scalded severa
times.
Che~ies-7To a pound of cherries al
low three-quarters of pound of fine
loaf sugar; carefully stone them, and AZ
they are done throw part of the sugar
oyer them; boil them fast with the re
mainder of the sugar, till the fruit il