The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-07-27


When fruits for preserving began 10 come
Aunt Sally gave the following rules and regu-
lations," at different times and under appropri-
ate circumstances:
''When you're going to make jelly of any
thing, it will squeeze good deal easier if you
coddle it over the fire first and then let it get
cool enough to be comfortable to your hands.
You don't know what coddle is2 Well, just to
heat through and como as near boiling as it can,
not to. And now, you can get potato masher
for five cents. I'd have one purpose for fruits
lit stains it up, of course and it isn't nice for
the potatoes: and it's one of the incest things to
mash fruit with. And you ought to have couple
OF wooden spoons-a large one and a small one
they're nice to mash anything through sieve
with Having the right sort of things to
work with is half the battle-and knowing hows
the other half! For jelly, a pound Of sugar to
pint of juice is the rnle; used to be bothered,
sometimes with currant jelly that wouldn't jell,
but somebody told me a new way, and had no
trouble after that Her argument was that the
sugar was cooked already, and only thinned by
being cooked more, she said to boil the juics
the full twenty minutes, hard, and skim it AS
clean as could be, and then set the kettle quite
off the fire, and stir In the sugar till it's every
bit melted, and it'll pretty turn to jelly be-
fore you can get it poured out, and be prettier
color. too, than when it's done the old way.
White cuirants make pretty jelly-sort of am
and I both disliked them SO deadly sweet
as they are when you put pound
for boind-three quarters of pound
Of sugar to q pound Of fruit is plenty
we tried it one year ago, and always did 1t thas
way afterwards. And another thing-if Won have
a skinner with holes wire spoon and skim
out the fruit when it's boiled twenty minutes.
and half-f your glasses and jars then you
let the syrup boil at gallon for fiveDr ten min
utes more, and fill up your glasses while it's boil
ing, and they'll be pretty sure 70 keep But it's
as well to give your preserves look once or
twice week. and then, il anything's begun to
work, it can be boiled up with little more su-
gar before it's too far gone to be saved
ounce of prevention is worth pound of cure
you know. If things are to be cooked down for
jam or marmalade half pound of sugar to the
pound is plenty. And If you're putting them pp
for pies, then quarter Of pound to quart
jar, as said, Those two-Quart glass jars are
NICE especially fpr whole peaches, for the full
than two or three pies. And when you make
raspberry jam, if you can get some eur
rants at the same time it's a great
improvement 10 put pint of currant-juice to
every three pounds of raspberries-or even
more, if raspberries scarce and currants
plenty, as they're apt to be. And your jams
ought to be cooked till the pint goes all to pieces
lit will help it on to keep stirring with wooden
spoon. And / think things are better for being
fastened up while they're right hot-there will
be less air in them-for you know they always
shrink when they cool. used to cut two pa
pers, an inner one, of thin, white paper, just the
size of the top OF the glass, to be dipped in
brandy, or good whisky, or alcohol and an outer
one, half an inch larger-that may be clean
brown paper. as well as not-and if you cut lit
tie Sits all round the edge, it will paste down
smoother. Flour paste is the best-a druggist
told me way to make it keep. so it's good
plan to make pint. before you begin preserving.
and put the bottle in cool place, and then it's
handy. You rub two teaspoonfuls Of -four into
half pint of cold water, and stir that into half
a pint of boiling water and let it boil till it's
nice and smooth, and shiny, and then, when it's
cold, stir in thoroughly FIVE drops of oil of cloves
and five drops of carbolic acid and bottle it.