Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1890-09-09
cAhplIp FRUITS

Ing IL not COMMONLY known to house
kespsr., Vet u l. q very dainty aud DELI
chou. mode 10 preserving. and where
fruit !. raised NJ home, of can D. bought
ch.sp, will be found to furnish variety
shich will b. acceptable during the long
winter. Canji-d fruits sill sl.o ~
found great convenience In preparing
many elegant ani ornamental di.h~. Tor
Iaril.. and dinner; aud when the
housewife must dsI~ai upon her osn
resources Tor such occasions, viii be
quite Invaluable.
Tie work will BE- found little tedious
anil rr,lulrr. more time aud care than
other Nay. ~ preserving. bat " Patience
I. .x.ryi.ci the result vii always IL
satisfactory.
Every variety ~ fruit can - canilci.
hut the larger aud finer kinds, such q.
quiucc., p~ar., apples, peaches, plum.
and cherries. among our domestic va.
rlsti.s, will H. found brat; while, 81
course. lemons. oranges and plncspplrs
sIll IL found excellent.
In candyibg fruit, th. mo.i perfect In
apJ-arsncc and flavor should he .elccted,
ind while riyr, 4, should never b. .oft
90 brui.ci. Then IL .hoald 10 very care
fully handled. In pcrllng. silver knife
.houh h. u.ol. small fruits, such as
plums, curranis, grap.s and cbcrrie.,
may H. left on ,h. stones, which gives
them pretty appearance.
4. the sork mu.t b. done quickly.
and cooked q. little az possible. IN. fruit,
u very large, .hould IL hsi,-i AMI al
way. pittr,i 10 tho cs.ni.f. In order Ia
permit tho air Ia escape, .. we'll q. Ia al
low the sugar a. thoroughly preserve ".
After psring and sticking, the fruit
should ~ Immediately dropped In very
cold water, to prevent di.colofing, az
yell a.. Ia harieu u.
When q sufficient quantity !. prepared,
the fruit .l,oald - put In q porrclsin-
lined k-,tle, we'll covered With bot
water, ani allowed to simmer until u
tegin. "a get tender. thru " should BE-
very carefully ilfi.,i from the KEITH. aud
laid In cold water Tor i've minutes, when
u .hoald b. taken up and pat on sieve
10 drain. Afi.r bcing dry, lay the fruit
In whls~mouthci Jar, az large, deep
dish, aDi pour over boiling .irup to
cover, pres. down With q saucer az plate
to Keep we'll under the strip and set
away over hight. In the morning, pour
~ th. .lrlp, bring to q boil, and again
pour over the fruit and LEI stand q. h.
fore. Iepca, TIL. proce.. fot seven
days. renewing the strip N necessary.
N M. end II that tim. no morc sugar
will be absorbed, the fruit should thru
- we'll drained aud placed on q sieve to
dry. II will then be canii~i, and should
- Put away In q cool, dry place, ss heat
or dampn-.. will cause the sugar Ia melt
and lnjurr IN. fruit.
Fruit prrl,r-d In thi. way will k-.p
for sny length 10 time.
C,>>lp lrACIir. on PrAEs.-Dis-
solve a pound % sugar la gill II water,
pot Ia q small ian, and act In kettle ~
water until II hollis; prepare the fruit,
place LAYER In slrup sufficient Ia cover
and cook slowly until clear; take the
fruit up With q perforated spoon. lay on
sieve Ia drain: When cold, rrturn to
the .lrup, let heat, tax. up again, pat IN
q .halios dl.h, pour the remaining sirup
over, let act until th. next day; take
from the .lrip very little .houli ~
main.l lay on sieve Ia drain snd hard
en-; wh~n we'll candiei, pack away b.
tween sheets % parafiine paper aud keep
Ia cool place.
CA>pirp TOMATOES on TOMATO fiGs.
Select small, smooth tomatoes-the
small, yellow, pear-.hspcd ones are the
be.,-scaid AMI peel. Allow thr--
round. of sugar 90 six of tomatoes
place LAYER 81 tomatoes In the bottoni
IL porc-lain-lincd krttie, cover tbickiy
with sugar aud set over q moderate hrc,
and let cook very gently until the sugar
l. all meltci, then lift them carefully
one a. time With n large spoon, aud
.pr,ad on dishes and act la the sun to
dry; sprinkle every morning With gran
ulatei sugar until they are we'll csndied
and dried; pack In Jars With layer at
sugar between each layer of tomatoes.
CANDiLp IrNoN AM ORANGE PfSL.
-l.smo,e all the pulp from fresh orange
or lemon peel. which leave ne thick a.
possible. throw In salt and water and LEI
remain for fourteen days, then wash
through several waters, put In sauce.
pan, cover With cold water and let boil
until tender, but not soft. change the
water while boiling until the peel is
fresh; when tender. pour the water on
the peeis: make sirup of one pound al
sugar and one pint of water, Jet boil i've
minutes aud put the peels In, and LET
simmer until perfectly clear, take up
aud add two pounds Of sugar and hall =
pint ~ ~ster. LET boil until II threads.
put the pceis In. take from the DIRE and
stir until cool. then llft the pieces with
. fork from the .irup aud lay on di.h,
sprinkle With graduated sugar aud let
dry. Candied orange aud lemon peel
~ill be- found very useful for various
cooking purposes, a. well I. for orna-
menting desserts.