Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-08-18

top with branded paper or a piece of
Canton flannel, and if properly closed
and set in dark, cool place, there will
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
in order to make it CONCEAL it is necessary
to use citric acid or lemon juice.
Grandma IS rule, "measure for meas
ure, - can be violated to the extent of a
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
little into cold water it shows no dis
position TO jelly it is safe to add sugar,
but if it inclines to string like candy it
needs more acid.
A delicious apple preserve may be
made by making a syrup of three-quar-
tiers of pound of sugar to each pound Of
apples, add a sliced lemon, put in the
apples. boil until transparent and place
in jar. Boil the syrup until very thick
and pour over them.
To preserve pears peel, cut in halves,
core and weigh, allow three-quarter5 of
a 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 peeul-
iarly pIqUant flavor Put them in a ket-
tie and keep scaIding hot for 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 gall
Ion of water; put in the rind ;ssimmer Un-
til green; then soak out the alum by put
ting the Tind into cold water. Pour
boiling water on half a pound of ginger
and let it stand; boil and add three
ounces of mace and sugar to make 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 short talk on pre-
serving by this old method, but as home
made canned fruit IS infinitely superior
to the g boughten, some plain direc-
tions will be given next week for this
process that is not so troublesome as the
young housekeeper may imagine.
RECIPES.
Cream mufIins-0ne pint of cream,
three eggs, a pinch of salt, flour en- ough
to make thick batter.
Fried potatoes-Slice them very thin,
and drop into cold water. Drain for
few minutes on collander, and drop
few at time into boiling lard an inch
deep. Skim them out, and drain on
sieve over the fire TO dry. Sift little
salt over them.
Lemon sauce-One teaeupful Of sugar,
one-half teacup butter, one tablespoon
full of flour, all well mixed together. Add
also grated rInd Of lemon and pint Of
boiling water. Boil five minutes; when
ready to serve squeeze into sauce juice of
one lemon.
Veal salad-Boil a knuekle Of veal in
six quarts of water; when tender remove
the bones, chop the meat and add the
Juice, which should be mostly absorbed,
and two cups of cracker crumbs, CHINA
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