Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-09-05

700 large q quantity Al one time, a. 4 4
dlflcult " prevent burning or bollini
over II u g kettle Il 700 full. Haste u o
great importance IN preserving, ~ M
natural favor Ia thus more readily saved
while delay should be avoided In prepar
Ing. Preserves should boil slowly aftei
th0y once begin 70 cook, Peaches, pears
quIncte and apples should be peeled hne
turned into cold water 70 prevent then
from turning dark, and then cooked n
water until tender, before adding INC
sugar. Unless fruit IA acid, tbroe'quar,
tcrs VI pound Of sugar 10 pound o.
fruit N sufficient, but the preserves MADE
thus must be sealed
Always use porcelain kettle. Loaf
sugar II the beatfOr preserves and lclllosi
though granulatcd may bo used,
Nor making Ielly II IA 0f great Import
anee that Tho fruit should be quite ripe,
and II II ~ not al the proper stage, all
Efforts " make good Jelly will be vain
| II Jelly does not "formn within the iirnl
twenty.fOnr hours, ~ Ia uselGsh 10 cook II
over II may improve by being sol IN Tho
hot sun day or two, The best l0aI
sugar should be used, and the jules
shOnld be boiled before adding The sugar,
AZ IL retains both color and flavor better
The following recipes will DO found re-
liable
Peach preserves Pare good, ripe
poneheB carefully, and remove tho seed,
Make syrup 0f as many pounds VI sugar
~ fruit, In which boil the seed after
cracking. When clear add the peaches,
cook gently for twenty minutes, then
akin out the fruit, and lay 20 cool, return
20 Tho Dire and boil few minutes, Pat
In glass jars,
Apple preserves Make syrup OF
three quarters " n pound Of sugar 10
each pound, add Blioed lemon, put In
tho apples boil until they are transparent
aud place In jar Boil the syrup very
thick and pour over
Ounce preserves Fare and core the
fruit, boil 10 clear water until tender,
make hyrup with pound " sugar for
each pound Of fruit, and boil tho ounces
slowly hall Rn hour.
Pear preserves Pool cut IN halves,
core and weight allow tbroo'quattora OF
pound Of sugar 10 II pound Of fruit
mako syrup ana add 10 the fruit When
done, Hklm out the fruit and put In glass
jars Boil the syrup low, pour over and
seal
Grape preserves Pick grapes from the
stem, skin, aud put In Kettle, cook
until tins seeds are loose, then strain
weigh with tho skins, and % every pound
allow a pound OF sugar, Put the grapes
In ihn kettle when boiling add tho sugar,
ana cook slowly until done.
CitrOn preserves l'arG on tho rind,
seed, cut In slices and put In kettle DOLL
one hour, take out, and add one pound OF
sugar % the water, boil thick aud thon
pat tho melon back add one sliced lemon
~ each pound OF frnltl boil twenty
mlnuitg Take up put In jars. Boil the
syrup y1ry alOwly aud pour over
Wnt6t or mnekmOlon preserves Cut
tae rlnd In fancy shapes put In strong
brine, cover with grape leaves aud sOt
away Wh,n ready TO preserve soak In
fresh water, Dissolve four lablesp0Onfula
OF alum 10 every gallon Of water put In
tho flnd simmer TIL green, then work
out tbs alum 10y putting the rlnd In cold
water pourbollng wator ON hall u pound
OF ginger, and lot II stand, boil and add
three onuous OF mace aud sugar 10 make
syrup put the find In and boil gently,
lot cool over night, then boil again, add
n pound OF Loaf sugar To every pound %
flnd Take up the rlnd, put In Iara, boil
tho syrup thick and pour over,
Tomato preserves Scald aud peel pur.
toe,ly Ripe tomatoes, prick with needle,
aad equal weight OF sugar, aud let stand
over night, then pour OF tho lnlco and
bon thick add the tomatoes and cook
until transparent,
Currant Jelly Pick rlpo 0urranta and
put thom IN stone larl SGT tho lar In "A
lugo iron pot aud bon Pour the fruit In
nannel bag and lot drip without squctl.
lng' To every slx plnls OF uluu add i've
pounds of sugar Boil twenty mlnutes.
Tat In glassoa and set In the sun
Plum Jolly lioil pluma In a little
water, strain through a Jelly bag, add a
pound Of sugar tot pint OF Juice, boil
twenty minutes,
Ounce ltlly- Cut ounces In sllcos.
pack In u shallow kettle and pour cold
water over theml bon until soft, atrain
through Jolly bag. To pint Of Juice
aald pound OF sugar, and bon until II
ipllieH,
Grape Jelly stem tho grapes and cook
allshtly thon strain aud add pint of
pusar to every pint OF Juice boil fow
Apple Jelly Fake sour Juicy applea, nut
~ water TO cover strain To each pint
OF Juice add u pound Of sugar aud the
Juice OF ono lemon Boil, but do not
etlr until II lollcs,