Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1879-09-11

water, and use the water for making
Jelly. Never use gelstine for fruit jel-
lies unless they are to be eaten ut once.
II is almost sure TO make them mold.
Use only the best graduated sugar.
PRESERVES.
For preserves pse only the best loaf
or graduated sugar. and allow a pound
OF sugar for every pound of fruit if Won
wish Your preserves very sweet. three
quarters II YOU do not the latter guam
iity is fully sufiicien. for ordinary pre-
serves. Peel peaches, pears, quiuc-s
and apples and throw into cold water
a. Won peel them to preven, their turn
ing dark. Drain of the water. weigh
the fruit. cover with the sugar aud let
them stand Tor two or three hours.
Set on the fre and heat slowly. then
boil slowly. or rather simmer. until tho
preserves are clear. Take out each piece
with a skinner and Law on a fat dish
to cool. or else put in the jsr- at once.
Stew the syrup, skimming Oh the scum
which rises, until it 'ropes" from the
spoon. II the preserves are slrcsdy in
the jar pour the syrup over them aud
scald; If on dishes return them TO The
syrup and boil mp once before putting
up. This is merely a matter OF choice,
aud we have never found any difference
in the results OF the two methods.
Ounces should be parboilcd before
peeling. In preserving plums prick the
plnms and boil for twenty minutes in a
syrup already prepared, allowing a
gill OF water aud thrce-9usrters of a
pound of sugar to every pound OF fruit.
For berries make syrap, aud when
IL comes 10 boil put in the berries and
boil slowly fifteen minutes. Take out
with a skinner, aid cook until it ropes
Preserves keep hes, In selfsealiug jars.
but IL well cooked any other kind will
answer. In this case tie them up with
white cloth, put branded paper in the
mouth of the jar and brush the cloth
with the white OF an egg.
Poroelain-lined kettles are safest for
preserving, etc For fine fruit nothing
except those or bell-meial kettles should
be used. Where bell metal is employ
ell the utmost care must be taken to
prevent canker. Scour with sand just
before using. aud scald with salt and
vinegar, then rinse and wipe. After
emptsing wash at once. II the pre-
serves are allowed 10 cool in the bell
metal the result will probably be pois-
on to whoever eats them. With duo
care these kettles are a. safe a. the
trailer porcelain; without. they are
dangerous in the extreme. Tin should
never he used for preserves It turns
them dark
II TO the syrup left from canned fruis
sugar be added, quarter OF a pound to
pint, and il j. hen slowed thick aud
bottled. il mskes a delioiou. syrup for
cakes. etc. la The winter. Blackberry
aud raspberry coriial-. fJr summer
complaint. are made by stcwing the
fruit syIup with loaf sugar. hall pound
10 pint, adding teasPoonful each of
ground ginger. cloves and nntmeg aud
boiling until thick. Add a pin, OF
brandy 10 each quart OF syrup and bot
tie. An English recipe states that
delicious preserve may be made of
fruit aud honey bv putin: the fruit in
the Jar and pouring the honey over 1t
aud scaling air-iigh,. when the
honey Is poured from The fruit II will
have the fruit flavor aud the appearance
OF Jelly. making a delicious dessert.
dish" Whether hes, /. 10 BE- emplo, cd
Is not said. viii some Of our country
friends who have plenty OF honey make
the experiment aud let u know the re
sult.-PhiIadelpAid Timo,