The Leavenworth weekly times. [volume] (Leavenworth, Kan.) 1870-1880, 1878-05-23

be working upon an old principle, but orr de-
tail of facts will be new.
Probably the richest field for discovery In
horticulture to-day is in the production Of
new varieties adapted to special systems of
culture, or 10 peculiarit;es OF climate and sit
uation that in themselves are unchansea-
BILE.
A seasOnablc Chapter ON SirnwSer.
riess
As the strawberry crop Is unusually plenti-
full In Kansas this year, the following, from
the Rural Nc,c Yorker, will be of interest:
STRAWBERRY JELLY.-Crush the fruit and
strain through a coarse linen bag, and to each
pint Of juice allow one pound Of sugar; boil
ten minutes, skimming as necessary; pour
into selly glasses. and stand the glasses in the
sun as for preserves for two days.
STRAWBERRY SYRsP.-For five quarts Of
fruit allow twelve pounds of sugar and one
pint OF water sprinkle the fruit with some
of lfie sugar, and let IL stand over night then
crush the berries, strain, washing out the pulp
with pint of water; add the remaining sugar
and bring to the boiling point; again strain I;
bottle and cork at once; keep in q cool place.
STRAWBERRY RICE CAKEs.-Boil one-half
teaspoonful OF rice, and when cold add the
beaten yelks Of three eggs, a little salt, and
one quart Of new milk then add the whites
beaten TO froth -four sufficient to make q
batter, and two teaspoonfuls of baking pow
der; bake on a griddle and spread while hot,
FIRST with butter and then with crushed
strawberries and sugar; roll up neatly7 cut
off the ends; sprinkle with sugar and serve.
PRESERVED SrRAwBERRIEs.-Three quar-
tiers of pound offruit and pint of water to
seven pounds of sugar. Put the sugar and
wafer into porcelain kettle and boil from
seven TO ten minutes accordingly to thick
ness then add the fruit previously washed
and drained and boil four minutes skim out
the fruit; turn the syrup into tin pans and
set in she sun, adding the berries as soon as
1t Is cool let it stand In the sun-protecting
from insects-the sunny part of two days |;
put into . glass and screw down; it Is not
necessary, however, to screw them air-tight.
STRAWBERRY JAM.-To six pounds of fruit
allow four pounds of sugar; remove the
caylxes crush and pound into a preserving
kettle and cook one half hour over a moder-
ate fire, stirring occasionally; remove from
the range and add the sugar; mix the sugar
with the fruit, and again boil twenty minutes,
stirring as before. To tell when sufficiently
cooked, take out a teaspoonful on a plate,
and If no juice gathers about it and 1t looks
dry and sparkling, it has cooked enough.
Every housekeeper should De provided with
a miniature apple-butter stirrer for jam, etc.
Canned SrAwBERRIEs.-FIl glass cans
with fresh, whole strawberries sprinkled
with sugar In the proportion of one-half
pound Of sugar to quart of fruit; put on the
tops and screw down at once as tightly as
possible ; fill wash boiler with cold water,
previously placing some old dish at the bot :
toni have perforated tin made to ut my
boiler, which is great improvement upon
old plates, etc.-and stand In the jars. The
water should be within two inches of TIE
tops when the water boils note the time and
boil twenty minutes draw to the back of
the stove; take out the cans and stand on q
piece Of flannel screw down again, and as
the cans cool, causing contraction of the glass,
turn down agin and again until air tight.