The Brookhaven leader., 1883-03-08

| fruits which claim attention carrier IN
the season, at least as far rs preparing
IL for the preserving kettle. Fruit which
is TO be made into delicious marmalades
and spicy sweet pickles needs only TO be
1 carefully looked over, the perfect speci-
/ mems wiped OF with a soft towel. and
the others rejected or cut in two and all
| imperfectons removed; but for pre-
serves, which are to tempt by their
looks as well as flavor, the skins and
son etimes the core also must be re.
moved.
1 Blackberries should be made into
iellv and am or canned. as the case
may be, rs soon as possible after they
| arc picked from the vines. To can
then. DO i've minutes, aid six ounces
of sugar to each quart of berries. boil
! FIVE minutes longer and put while hot in
cans or glass jars. To axe into jelly
boil them until soft, then strain, n cas-
uro the juice, and boil fifteen minutes;
then add a scant en- full of sugar for
each cupf, of j ice, aS IEeasu ed, and
| Io:l ten minutes. Unless the berries
cont1in an unusual amount of water the
Jelly will bc erlectiy solid, but as il is
impossible to always judge CORRECTLY.
and ely is spoiled if il has 10 C cooked
over-it is we'll to try spoonful in
| saucer; if it iellies around the edge as il
| cools Il is done.
Blackberries make a good Jam. which
is excellent for making tarts. and for
breakfast with warm bread. Measure
| tie fruit before it is put in the kettle;
| allow one third less s gar than fruit,
but do not put it in until the fruit has
cooked well for half an hour. After the
| berries have become soft mash them
| with wooden spoon. boil twenty min'
! utes after the sugar has been added,
stirring frequently.
To make genuine old-time preserves,
! Il pound OF sugar TO each pound OF frult
! is used. The result is Il delicious, rich
! conserve. which does NOT need the pro-
lcrt on OF new-fashioned self-sealing
ars to insure lis keeping. But, excel
lent a. they are. like many other good
things they should be used in small
I;an,ities. and they should he re erved
Tor extra Oct asions, and the palmer
canned fruits hold a more prominent
place on the everyday table.
Ounces, pears and sweet apples are
preserved inthc same way.
In making sweet pickles, whole, per-
feet fruit should be used. 1t is well to
make ma'maladc at the same time,
1len the per cct fruit can be selected
for the pickles, and all that must be cut
in two or have Imperfect p'a"es cut out
IAN be usel for the marmalade. To
make syrup for picking fruit, take
four pounds OF sugar one quart OF ci~
Ter vinegar and one pint of water for
eight pounds OF fruit add one-half
ounce o. mice, one ounce of cinnamon
n sticks and one quarter ounce of
whole cloves; let the syrup come 10
coil before putting in the fruit. After
he fruit is added let it boil until tender,
out not until it is considered thorough
" cooked. Remove the fruit to glass
Jars and pour the syrup over it. Let it
cool before sealing up. Peaches and
.rab-apples make the best pickles.
Crab apples make very pleasant
lasting jelly and are one of the best
fruits for ma. malade. Jelly, when
made rom yellow crabapples, has
delicate amber color loYriy TO behold.
TO make into jelly add two quarts of
water to half peek of apples and cook
soft. Squeeze through y jelly bag and
strain, boil the juice ten minutes, then
add one cupful of sugar 10 each cupful
of Juice. The ;uice should be measured
when put in the kettle. not after it has
Eoilcd boil ten minutes longer, then
pour into glasses.
Crab-ap, les grapes, plrms, peaches
and ounces make good marmalade. A
general rule is TO cook the fruit until
| st hnr mt thrr,,crl, H. 4
! tlra the ulp to the kc tie, add scant
'upful o. sugar TO each cupt'lI of pulp;
! buii ghrro quar- ci'S Of IN hour. II must
cook slowly and he stirred frequently OF
It VIII score h. Ii is better TO put mar,
malade INTO small bowls. If put in large
| lars it remains soft, but, if rightly made,
It W Il, when put in bowls, become per,
! fect,y solid.
| time
Peach and apple butter is usually
made in quantity, and must be stirred
all the time it is cooking. The stone is
taken from the peaches and the core
from apples. but neither are peeled.
Enough water to cover the bottom OF
the kettle well is put in with the fruit
and half pound OF sugar to each pound
of fruit added. Apple butter should be
cooked an hour and a quarter at least,
AID each butter needs little longer
"lums are made into batter the same
way.
caches may be Preserved whole.
/ though they make Il nicer appearance
! j! ,hn some is renewed, but in either
case the should he ;o'cd. A syrup is
made by putting the sugar and water
enough 10 dissolve it into the preserv.
ing kettle: when it boils add the peach.
es, and boil very gently until the fruit
| is soft enough to allow a straw to pene.
trate it and has acquired clear amber
! color.
| Oranges make Il M lst delicate flavor
| ing for preserve made from waterInel-
| OH rinds. but, if a sharper taste is liked
! lemons may be used. The melon should
| be cut in slices, the rind peeled off and
the red Part removed lelving the firm
white rnd. Cut into small pieces about
two inches long. Weigh it and Use half
pound OF sugar to one pound of mel
on. Strain the juice from the inside of
the melon, without cooking, and make
| a sirup with it and the sugar; add the
r.nds and boil until clear; then flavor to
taste with the orange or lemon; let il
boil five m nutes after the tiavor.ng is
put in; then remove to glass jars. Let
the strip boil down until it is thick, then
pour overthe fruit, and seal.
Preserves keep best in dry store
room. They will do well if only tied
up. but it is cool plan to seal all kinds