The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1878-09-05
Fruit Recipes.


same, only pared Leave stems on and
fruit whole.
PICKLED PEACuEs.-To every quart OF
vinegar add two pounds of sugar, spice
Boil and pour boiling hot over the
peaches.
RASPBERRY N1NEGAR.-Onc pint vine
gar, three pints berries, one pound
crushed sugar. Let them stand together
day or two; wash and strain. Boil
twenty minutes and skim well. Bottle
when cool.
TO CAN PEACnEs.-One half pound of
sugar to one pound of fruit. Put the
sugar in the kettle with half pint of
water to one pound of sugar. Heat and
skim and parboil them in the syrup ten
minutes. Pour while hot in cans and
seal Immediately.
RASPBERRY JAM.-Three-quarters of a
pound of sugar to every pound of fruit;
boil the fruit half an hour; mash and stir
we'll; add the sugar and cook twenty
minutes more. Gooseberry jam is made
similar, only boil the fruit one hour first
and another hour after the sugar is put
in.-Ihe Household.
SODA BEER.-Three pints strong beer,
one quart molasses, three and one-half
pounds brown sugar, simmered together
and SKINNED as long as scum will rise
three ounces tartaric acid dissolved in
one half pint of water, one and one half
ounce each of essence of lemon, winter
green and sassafras; bottle, cork and tie.
NEoTAR-Four ounces tartaric acid,
four pounds white sugar, two quarts wa
ter. Simmer we'll together until it comes
to n boil. When nearly cold ada the
whites of two eggs. When quite cold
flavor with two tablespoons of lemon or
any other extract. Bottle and cork we'll
For use, take a goblet nearly filled with
water and two tablespoons of the syrup,
to which add about half teaspoon of
soda. Stir and drink while foaming.
PRESERVED CHERRIEs.-Common sour
cherries are best; stone and take pound
of sugar to pound of fruit; take half of
your sugar and sprinkle over the fruit,
let it stand about an hour, pour into
preserving kettle, boil slow y ten min
utes, skim out the cherries, add remain
der of sugar to the syrup; boil, skim and
pour over the Cherries the next day
drain off the syrup, boil, skim, add the
cherries, boil twenty minutes and seal up
in small jars.
PRESERVED QUINoEs.-Pare, quarter
and core the fruit, saving skins and cores.
Put the ounces over the fire with Just
enough water to cover them, and simmer
until perfectly tender, but do not let
them break. Take out the fruit and
spread on dishes to cool; add the parings
and cores to the water in which the
ounces were boiled, and cook one hour;
then strain through a jelly bag, and to
each pint of this liquor allow a pound of
sugar. Boil and skim this, then put in
the fruit and boil fifteen minutes. Take
it off the fire and let it stand in a deep
dish "a hours. Then drain off the syrup,
and let it boil again, put in the ounces
and cool fifteen minutes. Take out the
fruit and spread on dishes to cool; boil
down the syrup thick; put the fruit in
your jars until two-thirds full, then cover
with the syrup.
PEACH PREsERvEs.-Pare and stone
your fruit and cut in halves; weigh it,
and allow one pound of sugar to one
pound of fruit; crack peach stones, ex-
tract the kernels, and put a few into your
syrup (tor t1avoring) while cooking. Put
a layer of sugar in the kettle first, then II
layer of fruit, and SO Oh until all is used
set where it will warm slowly until the
sugar is melted and the fruit hot through
boil steadily until the peaches are tender
and clear; take out with perforated
skinner and lay on large flat dishes,
crowding as little as possible. Boil the
syrup almost to a jelly-that is clear and
thick-and skim; Gil your jars two
thirds full of the fruit, pour on the boil
ing syrup, and when cold cover with
brandy tissue paper, then with cloth,
lastly with thick paper tied tightly over
them. The peaches should be ready to
take off after half an hour boiling; the
syrup boils fifteen minutes longer; stir