The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1886-09-24

simple sna Reliable nsles sos sueesas-
ssl1y Compoun6lng Them
Doubtless ve Ill remember the store.
800. - o.~ vr.rd rothers vherc lama
-. s-,,s- l--.. sh. 1880. sxicv
~ J7'"c, "o'o ~oP'' 49, 1900 49,
ouorss ana the jars with tner wn''o
labels 20 suggestive d their delicious
contents. The housekeeper Of the
present day, deluded By the attractive
placards, II apt % try 20 evade the
labor Of making the homemade art
iclc, BY purchasing canned goods One
u apt however TO get discouraged -
the disproportionate amount Of fiber IN
the apricot jam and the number Of
beetles and June bugs In the store
goods.
Canned goods can indeed be puT.
chased in Is good shape Is need be.
but luscious jams. clear stripped pre-
serves, jellies and marmalades 80 dear
to childish hearts. repay one for home
care and labor.
We give = few simple and reliable
| rules for compromising them. Jelly
from small fruit y made BY heating
J the fruit in stone jar placed within
another vessel OF boiling water. until u
1 h soft; then squeeze out the juice and
1 measure = scant cupful OF sugar 70 one
\ brimful Of juice; boil the latter niteen
minutes, add the sugar which mean
/ while has been heating In earthen dish
es in the oven, stir until well dis
solved. and pour out into glasses cups
or bowls This never Fails unless the
fruit Is over-ripe when II contains more
water than Il picked earlier. II there
is any doubt about II test little 10 2
saucer, and II i does not Jell allow lt
v boil five minutes longer
For jam. measure the fresh fruit a.
lowing hcaping bowlfui OF fruit to
scant one OF sugar; let the fruit boil un.
I'll soft; mash with fruit-stirrer; Dol
one hour; add the sugar. and boil hail
an hour longer. Stir often 70 prevent
burning. II spiced jam Is desired ado
one teaspoonful OF cinnamon, hall q
much ginger and quarter OF tea
spoonful each Of cinnamon. cloves ant
allspice to each quart OF cooked fruit
stirred in when you do the sugar.
4 Plums, pears, peaches and ounces
are all preserved after the following
rule: Pare the fruit and halve or quar-
ter il. Allow three-quarters Of pount
of sugar to each pound Of fruit. and
pint Of water to every three pounds o
sugar. Let the sugar and water com
to boil and skim it. then put in tn
fruit and boil until It may be pierce'
with straw, lift II out with care, an
put ii in glass jars filling them two
thirds full. Return the sirup 70 III
IRE and stir in the white. Of an cgl
beaten to froth; boil and skim unit
perfectly clear. then NIL up and sea
. the jars Citron and watermelon rind
should be cut into strips. thin and =
fanciful as your taste may direct; Al
low pound Of sugar for each poun
, Of fruit. one gill Of water for ever
, two pounds Of sugar; three lemon
! and quarter Of a pound Of gree
! ginger root for every five pounds
fruit Let the pared rind lie IN soa
! for three hours changing the waite
+ every hour; pare the yellow rind fror
= the lemon in thin strips. and parboil
: for half an hour in clear water; cut Q
. and throw away the coarse white rin
which Is bitter. and slice the lemon
thin slices. Boil and skim the sirul
add the fruit. lemons. lemon rind Al
the ginger which has been bruises
. Get the white variety and wrap i IN
q thin muslin cloth Or leave u loose
3 you please. Boil ali together until q
fruit looks clear and transparent =
y move the skinner 70 nat dishes ~
= place in hot sun for one hour viii
- the sirup = reduced BY boiling. Retul
J. to the strip and boil for half an ho
= longer. hottie and seal This preser