Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-08-23
The Housekeeper,

HOW TO MAKE PINE APPLE psssrRvu
-, Twist on the top and bottom, and pare OF
the rough outside OF pine-apples; then weigh
them, and cut them in slices, chips or quarterS
or cut them In four or six, aud chip each piecs,
like whole pine apple; 20 each pound OF fruit
put teacup OF water; put in preserving
kettle; cover il and set il over the FIRE and let
them boil gently until they are tender and
clear; then take them from the water. By
with skinner, into q dish. Put 10 the water
white sugar, pound for each pound of fruit;
stir II 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 IL out, let il cool and put IL in glass
Jars; as soon as the syrup is little cooled pour
IL over them; let them remain in a cool place
untll the next day, then secure the jars care
fuliy. Pineapple done In this way is a delici-
Gus preserve. The usual manner OF preserving
II, 10y putting into the syrup without first boil
ing II, makes il little better than sweetenei
leather.
Branded PEACHES OR PLUNs
Gather peaches before they are quite ripe.
prick Them with large needle and ru,f Of the
down With piece of flannel; put them into O
preserving pan with cold water enough To
cover them, and let the water become gradu-
ally Scaldlng hot. II the wafer does more than
simmer very gently, Oh il the fire be fierce, tho
fruit will be likely to crack. When they are
tender, hit them carefully out and fold them in
flannel, or a soft table cloth, in several folds
Have ready quart or more, as the peaches
require, of the best white brandy. and dissolve
ten ounces OF powdered sugar in IL. When
the peaches are cold put them into a glass lar.
and pour the brandy and sugar over them.
Cover with leather aud a Bladder. ApricotS
and plums can be done in the same way.
TO PRESERVE PEACHES.
Pare the peaches, cut them in halves, and
remove the stones; allow one pound granula-
ted sugar 10 one pound peaches; crack ono
quarter of the stones extract the kernels, and
remove the dark skins; then boil them in Just
water enough 10 cover them; boil until soft:
let them steep in a covered bowl until needed
place the peaches and sugar alternately i'm
layers in a porcelain kettle let il warm up
slowly, then strain the kernels anC add the
water, 1.-THE kernels may also be added il de-
sired y let them boil slowly until the peacheS
are clear and tender; il takes about half an
hour; then skim them out carefully and Law
them upon large, fiat dishes: boil The strip un-
I'll il is clear and thick, about fifteen minutes:
skim thoroughly as fast as the scum rises: fill
jars two-third full of the cold preserved
peaches; pour on the boiling strip; when cold
place branded tissue paper on top, and cover
the jar well with stout paper.
APPLE DCMPLINGS.
As tie season for apple dumplingS is now
near at hand, allow me the liberty of saving
that they can be made so that every one even
of delicate digestive powers, can eat them
with impunity. of course am saying nothing
but what every good housekeeper must know
already, when recommend that the dough, il
il may he so called, should be made OF about
one part flour 10 six parts potatoes boiled and
mashed thoroughly and every lump removed.
| 1t makes good paste, and the dumplings can
| be enjoyed by every one without the fear OF
| after unpleasant results. Try it, German
torn telegraph.