Ellsworth American., 1884-08-21

four pounds of the best white sugar with
quart Of water into the preserving kettle.
When the sugar mas melted, stir it well, and
set the kettle over the fire. After this comes
to boil, let it boil for quarter Of an hour.
Have ready nice, fine, tart apples, pared,
cored and sliced there should be FIVE pounds
of the prepared fruit. Put the apples into
the syrup, adding the grated rinds Of five
large lemons. Let it simmer, stirring well,
until the apple is all dissolved, and forms a
smooth mass. Then add the juice of the
lemons, boil it fast aud continue boiling and
stirring until it becomes very thick mar
malade. 1t will generally require simmer
ing an hour and half, and boiling fas, half
an hour or more When it is done, put it
while warm into dep white-ware jars, such
as come for marmalade cover it closely,
and paste paper over the top, SO as to ex-
clude the air, and put away into cool, dry
place. If YOU wish some for immediate use,
put some into handsome mould, and, when
cold and firm, turn it out on glass dish,
irst dipping the mould in warm water.
Since plum preserves has been referred TO,
1t NAV not come amiss to give the rule for
making it, when the large purple plums or
the green cages are used. Weigh the fruit,
aud scald ia boiling water to make the skins
come off easily; after they are peeled, put
them into a large bowl or turccn. and let
them stand an hour. that the juice may ex-
udt. Drain this Juice of, and lay the plums
in the kettle. alternately with LAYERS of su-
gar, allowing pound for pound pour the
juice over the top and heat slowly 10 a boil.
As it comes TO the boiling point. take out
the plums very carefully with perforated
SKINNER, draining them well through il. and
spread upon broad dishes in the sun. Boil
the syrup until it is thick and clear. skim
ming it very thoroughly. Return the plums
TO the syrup, and boil for ten minutes.
Spread out again on the platters until they
are cool and firm, keeping the syrup hot
on the fire. Fill jars three-quarters full
with the fruit, pour on the scalding syrup.
cover TO keep in the heat, and when cold tie
up. There is probably no preserve tha, is
more generally liked by ever, body than
TIE OUNCE PRESERVE.
The favcr is fine and delicate and is only
brought oGt BY cooking. ltis next 10 useless
to attempt 10 do ANYTHING with the pear
shaped ounces, They are tough and hard
beyond all telling, and no amount OF boiling
can soften them so - 10 make them at all
palatable. The only ounce TO use i the
fine yellow variety known a. the grange
ounce. With that you Will always
have fine preserve. You will prepare them
in the following way Pare, quarter and
cor y fruit, savins both the cores and the
parings. Put the ounces over the FIRE
in the preserving kettle, with water
enough TO cover them. and simmer until
they are soft, but no, until they begin 10
break. Take them out carefully, and spread
them in broad dishes u cool. Add the
parings. seeds and cores to the water in
which the fruit was boiled, and stew. close
y covered, for an hour. Strain through
jelly bag. and to every pint of liquor allow
pound Of the best granuatei sugar. Boil
up and skim this syrup; then put N the
fruit, and boil - minutes Pour the pre-
serves, fruit and yiap together into a deep
earhern pan or cro,,. Cover closely, and
let 1t stand a hours. At the end Of tha,
time, drain off the syrup. and let it come 10
boil add the ounces carefully and boil
another - minutes. Then take them out
carefully with the skinner having them a,
dry as possible. and again spread out on
dishes, setting them III the hottest sunshine
YOU can find. Boil the syrup until il hegin,
% jelly, fill the jar iwo-thirds full and cover
with the syrup. The preserves should be a
fine red. Cover with branded paper.
Marmslade made from orange qaiuces is
very nice indeed. an j. much liked by all
who have tried it. Pare, core and Slice the
ounces. and stew the skins. cores and seed,
IN kettle by themselves with just enough
water to cover them. When it has sim
mered long enough 10 extract all the favor.
and the parIngs are broken in pieces, strain
off the water through a thick cloth. Pu,
the ounces into the preserving kettle. after
weighing them. and when this water is nearly
cold pour II over them. Set II on 10 the
fire and boil, stirrin- and nash!n; the fruit
with a wooden spoon as soon a. il becomes
soft. Allow the juice Of two oranges 10
every three pounds Of fruit, putting il in when
the ounce is nearly smooth. When it is
quite reduced to smooth paste, stir in the
sugar, allowing rhree-quarters Of pound Of
the best granulated sugar to a pound Of the
fruit: boil 10 minutes more. stirring constant
ly. lake of the kettle from the fire. and
when the marmalade is COOL put it into small
jars, and put branded papers over them.
OUNCE JELLY
may be made from the parings and cores of
ounces. reserying them from the preserves
put therl into kettle, nearly cover them
with cold water, and boil them until they
are very tender, then pour them into a
straining cloth, tied over the top of crock,
and let them drain untouched. To every
pint ofjuce allow ,hree-quarters Of pound
ofwhite sugar; put the juice into kettle
and let il boil, then stir in the sugar a hand
ful at time until it is all in then allow the
syrup TO boil 20 minutes; at the end Of that
time pour into the jelly glasses and set in the
sun to stffen.
Ripe tomatoes make good preserve
better great deal than one would imagine
1t is certainly worth trying, for the result
Is good and 1t is pretty preserve. Select
smooth, clear tomatoes, scald and skin them,
| and cut them once or twice, iflarge; if small,
leave them whole Let them stand over
night that the juice may exude; draw of
the juice and weigh the fruit allow an equal
weight Of sugar turn the juice which has
been drained from the tomato over the sugar
TO dissolve il put it in a preserving kettle
over the fire, and, when the sugar is melted
and the syrup boils, add the fruit, and let ii
boil in the syrup until it is transparent;