Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1889-08-22

pdFt Ga tue liSt century
On some OF the new sleeves the mate
Tials ere again shaped to give increased
height TO the shoulder points. A deep
cut is then made in the fore part, which
is more or less long. Into this space q
piece of material, shaped like an elon-
gated diamond, cut in half, is intro
duced. Where no alien fabric is en-
ployed, passementerie similarly shaped
is laid upon the sleeve.
Household
A savory smell of boiling fruit suggests
that this is the season for preserving and
for preparing genuine fruit iellies, to
furnish variety in the winter months
when most house-keepers feel the need
OF a store laid by. 1t is true that within
the last quarter of n century canned
fruits aud geiatine jelley (of this it may
be truthfully said, call it By what name
you will, it tastes the same,) have
largely supplanted the rich preserve and
clear jelley that was the pride of the
hostess and the admiration of her
guests, but i'll no sense do these
factory products equal the dainty con-
serves upon which the housekeeper of
that day bestowed so much care.
There is q reaction in favor of home
made preserves, and the woman IS eX-
change in almost all the cities have or
ders for these from the fastidiouS 400,
and delicately nurtured women have
found their forgotten skill in this
high art Of domestic life available as a
means of support for themselves and
families. 1t is to be hoped thas many of
the June brides are now snugly esconced
in their own homes and have ere this de-
yeloped a t, ste for domestic duties and
pride in their successful efforts,
and that there is now laudable desire
to fill the pantry shelves with trophies of
their skill in the art preventative.
For such work Il charcoal furnace is
very convenient, and in one season almost
repays the cost, which is trifiing. The
next essential is a porcelain preserving
kettle, better than any other, then
sound, fresh fruit and the best of white
sugar. These, in connection with pains
taking patience, will give most satisfac-
tory returns.
Peaches abound most in this section,
and many people have q penchant for
this old fashioned preserve. After select
ing the fruit with care, il should be pared
smoothly and halved. It requires some
skill to remove the seed if OF the cling
variety, but the kGack is soon acquired.
AS soon as cut the pieces should be
dropped into cold water AS the air makes
them dark, ap,d when there are enough
prepared weiEisSarefully. The old rule,
"pound for PsHR - holds good Get,
but if the presef$sNjs put into Mason la
less sugar viii ans%S Ten pounds IS -
much as ought to bgFp6sas4 vi 6hee.'
Let the fruit and sugE. stfHa sfogeth6f
overnight andy the 1s6fning bAlr care
fully !intett4e ketsats--s u As4soon "a. it is
scaldimg hoe remove the fruit With a
skinner on to large dishes and set IN the
sun. I4et the syrup boil rapidly and
skim carefully, using the white
of egg to clarity it. When the
syrup" is the consistence of
Honey put IN a few pieces of the peaches
at time and let them boil until clear.
After ali the fruit has been thoroughly
cooked, let it be again placed in the sun,
while the syrup is re- boiled Let this be
thick as possible as it grows thinner by
standing. Then STRAIN carefully while
hot over the fruit, and as soon as con-
verient put il into the Jars. cover the
top with a branded paper or piece of
Canton flannel, and if properly closed
be little danger OF fermentation.
Jelly making from peaches is rather
uncertain The fruit must not be quite
ripe and of an acid variety. Sometimes
il order to make it CONCEAL it is necessary
TO Use citric acid or lemon juice
Grandma's rule, "measure for meas
ure, - can be violated to the extent of
little less sugar than juice. In all cases.
when making jelly it is well to hold some
OF the sugar back and add it by the
spoonful toward the last. In jelly max
ing the boiling must be fierce and the
syrup hot when the sugar is put in, If at
the end of fifteen minutes, by dropping
a little into cold water it shows no dis
position TO Jelly it is safe to add sugar,
but if it ipclines to string like candy it
needs more acid.
A delicious apple preserve may be
made by making o syrup OF three-quar-
tiers of q pound OF sugar to each pound Of
apples, add sliced lemon, put in the
apples. boil until transparent aud place
i'll jar Boil the syrup until very thick
and pour over them.
To preserve pears peel, cut in halves,
core and weigh, allow three-quarters of
pound of sugar TO q pound of fruit
Make syrup and add to the fruit. When
done take up and place in glass jars
Boil the syrup low and pour over and
seal.
Preserved crab apples have pecul-
iarly pIquant flavor. Put them in a ket-
tie and keep scalding hot tor an hour;
add small lump of alum.
Take the fruit up and skin, leaving on
the stems. Add as many pounds of sugar
as fruit to the water and boil to syrup.
Cut watermelon into fancy shapes and
put in strong BRINE; cover with grape
leaves and set away. When ready to
preserve soak in fresh water. Dissolve
four tablespoonfuls Of alum to every gal
Ion of water; put in the rind; simmer un-
til green; then soak ont the alum by put
ting the rind into cold water Pour
boiling water on half pound of ginger
and let it stand; boil and add three
ounces of mace and sugar to make a syrup;
put in the rind and boil quietly; let it
cool over night; then boil as before. add
ing pound Of cut sugar TO every pound
of rind; take up the rind and put in jar;
boil the syrup until very thick and pour
over it. This makes a particularly nice
preserve.
Space only permits a short talk on pre-
serving by this old method but as home
made canned fruit Is infinitely superior