The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-08-18
Preparation Of Fruit Juices.

J.W. Parkinson gives in the Contec-
TONERS Journal the appended directions
for preparing fruit juices: Nah the
iuicy fruits in a basin, to pulp; place
on the fire and make scalding hot;
now pour into hair sieve and allow the
Juice to run through. Put into bottles,
and securely tie down. Place these bot.
ties in caldron of cold water, and boil
for twenty minutes. Remove from the
FIRE, and allow to remain in the caldron
until cold, then set away for use. In the
case of non-juicy fruits, such as apples,
pears, peaches, etc., put the fruit into
basin, cover with water and boil to
pulp. Now place on hair sieve, and
allow to drain without pressing. OBJ
serve now that it is only the liquor
which passes through the sieve without
pressing which is to be used for favo.-
fnr purposes. What remains In the
form of pulp is not adapted for these
uses. Now put the Juice obtained as
above into bottles and proceed to treat
as already laid down for the juicy fruits.
The foregoing process is to lie gone
through with in the case where the ex-
traet is are to be kept transparent and
clear, as for syrups, cordials and b2ver-
ages. In cases where &he favorings are
to be used for any purpose where trans
parency or clearness is not desirable,
such as for ice creams, fruit ices and
bonbons, then would use not only the
clear fluid, but the pulp of the fruit also.
would for these Opaque purposes save
and utilize every thing of the fruit ex-
cept the skins and seeds; this pulp to be
treated as already laid down.
Preserved Peaches and Tomatoes.
Weigh tie fruit after it is pared and
the stones extracted, and allow q pound
of sugar to every one of peaches; crack
one quarter of the stones, extract the
kernels, break them to pieces, and boil
In just enough water to c1ver them until
soft, when st aside to stew in covered
vessel; put layer of sugar at the bot:
tom of the kettle, then one OF fruit, and
80 on until you have used up all of 10th
set it where 1t will warm slowly until tht
sugar is melted and the fruit hot through
then strain the kernal water and add it
boil steadily until the peaches arc tender
and clear; take them out with perfo
rated skinner and lay upon large, fiat
dishes, crowding ss little as possible
Boil the siiup almost to je.ly-that is
until clear and thick skimming off al
the scum; fill your jars two thirds full
of the peaches, pour on the boiling slrup
and when cod cover with tissue
paper, then with cloth, lastly with thicl
parer tied tight y oYer them. Th'
peaches should be ready to take off afte
half an hours boiling; the sirup boilce
fifteen minutes longer, fast, and ostel
stirred to throw up tho scum.
Nice tomato preserves can be made II
tae following manner: Select smooth
ripe tomatoes, scald and remove the skin
and the hard part near the stem. Cut
cash in each lobe and with the thuml
remove the seeds. Rims, we'll in COLI
water, which will remove any stray seed
and the slime. To every pound of frui
thus prepared allow half a pound o
sugar; cook until clear, and just befor
taking frcm the fire add lemons cut Ii
thin slices in proportion of about on
lemon to every pound of fruit. Keep il
air-tight jars the same as other fruit.
Tomatoes should be used, either TO
preserving or for canning, before the coo
weather Of autumn has made them acid
as everyone perhaps already knows.