Ellsworth American., 1884-08-21

How to Make Preserves From the Later
Fruits.

may be put up during August and Septem-
Der. \ fine old-fashioned sweetmeat, which
Mr., Leslie emphasizes a. being remarkably
good, ani which every American housekeep-
er used 10 make as a matter of course, is
The American c.jran, which is prepared in
the following manner Pare a sufficient
number Of cijron melons and cut each mel
en- into four thick quarters. Weigh them
and pa, them over night into a tureen or
4 large Nhitc-ware pan or basin. Prepare
some very weak alum water, allowing to
each quart OF water a Bit Of alum about the
>ize OF a grain Of corn. In the morning cut
the melons into slices or lengths, wash them.
each piece separately, in the alum water.
which VII. green and clear ii. Then pour
some more alum water over the pieces and
let them stand half an hour thus covered ;
at The end Of that time drain the citron and
put il into the porcelain preserving kettle,
allowing e every four pounds Of citron a
large half pint Of clear. fresh water There
mas, be water enough 10 cover the ciron and
.cep It from burning Allow to every four
pounds The grated yellow rind Of large
lemon, putting ]; IN With the citron and sav-
in- THE lemon juice to alI 10 the syrup, Set
the kettle over clear fire, and boil
slowly
riI nf drEoN 4 TENDER ENoUGH
to be easily pierced through with a large
needle. II 1t seem, 70 be boiling dry, add
little more cola water When all the
pieces are quite tender. take each one out
separately with fork and spread them on a
large dish. Then strain and measure the
liquid. and TO eAeh pint allow pound Of
'ae best eraHu.aiel sugar. Put the liquor
ana the sugar into the preserving kettle and
let i boil, ,kmm.ns i, well. until il becomes
q thick rich, Je.y-..ke syrup. |, will most
probably be boiled sufficient, IN about half
an hour Next pat in the pieces of citron
one at a time, and boil them ! o minutes. or
more # they need, IN tie syrup. until i has
thorough, penetrated them. Afterward
take ont the c.tron, spread it on a dish 10
r3ol, and transfer the syrup to large pitch
When cl!4. put the ei,ron into glass
-''- i''1' ''e >''ol' ">si A. NO'ei '"e
"'', "'''-' r-i,'' 1'tt'''' ''' VI 1'ils ant
tle closely over each another covering of pa
i'''' ''''''- '""" "..H 'aN'e oi i'uc'.aSe 10
N''P O-' '''' an Il ii's wiz ne 'ol"o 10 oe
. 'eis ''''e S"ee,'i'A'' II you ''Ne'aiiu iea'-
/ Il : - 1e'1.'.o.' Ho1 may 1ua % 'he
--'0''' WY" S'iis y - u's' oo'l'h- III iem-
'''''' "''>' ''-'' Oh '''''e u ginger
-''' .''e '''''ius VI ei'ion' IL you
N '''-> P'eS'' " ~ imitation ol 10Y
'''' =" ''as ai.ei d "aN ''a1 ~
''1' s''1' u 'Ne "i'S' pieces
Pc ''-'"" =" 1's"' anu >el 'heih iof
"a, - ''ie no' s1h' turning each piece
>e'e'1' 'iiii,S d gay linen MAKE hoie near
~ i''e'e' iN'' '"iiie s'i'iis
'''"i' anu hais 'Neiii On lines across
~ oi'eH' Su'ihH "'huo"' heh sunlciehu!
1iH' p1' 'heiH INTO uSn' jars OF BOXES ana
Nee' 'ueh' 10 Use aS ''foh IN cake and mince
PIES Preserved eiiFon MAJ be candied' al
ST 4 h"s 'A'N H'e of SiA months 10 'he syrup
y ''N"iS 0H' P4eees' >PfeaulhS 'nelIl on
4'>i'' anu ool'"s 'he syrup again uhti! II Is
a. lilcA a. poSSioIe. IL may require some
"uu-tloAa4 sugar linen pour IL on the ci'-
Ioh anu "heh u mas grown eosd' ana mas
ur!ea on 'he pieces put them INTO a jar.
NIao apes eSPecldlis the req oioeriah
apps hlaAe ue1iclouS anu very ornament
al preserve iou should use only the iruit
tha' is perfect OF nearly So and always have
'i'e stems on Ailef you nave PICKED over
your iIu''' ahu selec'eu 'hdt "hieh you are
10 use put II mo preserving ketue with
water enough |" cover He"' lpis SLOWLY 10
'He po''lNs POM a'i ie' 'lie iiuit simmer
un''i 'hs SNii's pisSA '"eii ufa'h 'nem' a'lu
and with \ small nanknira ext,ac, tho cors
from, m. blossoms end sill leaving In ,ha
stems When The frui, is ali prenared WEIGH
if. and TO every pound allow a mound of The
hest oranula,ed sug,- and ,easnoonf,l a
water. bol the water and SUGAR toee,ber nm.
I'll me scum ceases 10 rise then nm, IN N.
fruit. cover The kettle. and simmer until the
annles are clear and tender and Of delicate
red take them out with a skinner and
spread upon dishes to cool and harden add
to the syrup from which the fruit has beer
removed, lemon Juice. in the proportion o.
one lemon to three pounds Of fruit, and boi
until clear and rich; fill glass Jars three
quarters full of the apples. pour the syrur
in, and when cool, tie up. Another mic,
way Of preparing crab apples is to make .
marmalade of them with plum syrup. Ii
making plum preserves, there is almos
always more syrup than is really needed
and it can be spared as well as not. The
CRAB APPLE MARMALADE
is a good fashion of using this surplu.
syrup. The proportion will be as follows
Eight pounds Of crab apples; two Quart,