The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1890-06-28
GOOD THINGS.
From Good Housekeeping,
FRUIT PRESERVING.

| From Good Housekeeping
FRUIT PRESERVING.
To can fruit is to preserve it, vet there
| is a great difference between canned ane
| preserved fruit, as it is understood b.
the housekeeper. Preserves are wha
| most housekeepers term the fruit that i:
put up pound for pound-or nearly that
with sugar. Canned fruit. as it j:
generally understood, can be put uT
without any sugar: or it may have ad.
ded to it a small or large amount, a:
ones taste NAV dictate. Some fruits
are by far better when canned than
preserved, whereas, on the contrary,
others are not fit to use if canned with
only small quantity of sugar. Straw
berries are. of all the fruits, the most I'M
satisfactory when canned. but. when
properly preserved, the most delicious.
RaSpberries, when preserved, are de-
liciouS, and useful for many kinds OF
dessert; yet they are quite as desirable
canned. Indeed, | know of no fruit that
retains its freshness and flavor in can
ming like the raspberry. Pears are in
sipid if preserved, but if canned in a
very light strip are delicious. Ounces
are not good canned To de
velop the perfect flavor they
should be preserved with at least
half pound of sugar to pound of fruit:
better three-quarters of pound. These
are only few examples of the differ
ence in fruits in regard to the necessity
of more or less sugar to develop flavor
and texture. OF course in selecting your
fruit and the method of putting it up,
you must take into consideration how
you are going TO use it. Should you. as
many people do, use the preserved fruits
and cereals in large quantities rather
than use animal food, then the amount
of sugar added to the fruit mutt be only
enough to give it the required flavor.
When this is the case the fruits that re-
quire the least sugar should be selected;
on no account try Strawberries.
PRESERVING BERRIES.
For years l had been experimenting to
get the best method for preserving straw
berries, and had not found satisfactory
mode. A friend in Pennsylvania told me
how she made her preserve, which was
delicious. Last summer | tried good
many ways, and while several of the
methods gave fairly satisfactory results,
was such perfect success as the
Pennsylvania rule. i shall preserve all
my berries by it this year. Here it
is: Sun-cOoked berries. Pick over the
berries and weigh them; then put them
III the preserving kettle. Add to them
as many pounds of granulated sugar as
there are berries. Stir, and place on the
fire; and continue stirring occasionally
until the mixture begins to boil. Cook
for ten minutes, counting from the time
it begins to boil. Pour the preserve into
large platterS, having it about two inches
deep, and place in the sun for ten hours
or more (the rule said twenty-four, but l
found that one day Of sunshine an
swered). The preserve is now ready to
be put into jars and placed in the pre-
serve closet. 1t Will keep without seal
ing, but | used the Mason pint Jars, as
they are as convenient and cheap as any
article one can use.
Remember that these preserves are
put into the jars cold; that no water is
used in cooking them, nothing but
5he berries and sugar; and that
they will be very rich, 50 that
only a small quantity need be served
TO a person. The flavor of this
fruit is perfect Only fine, ripe berries
should be used. The platters of preserve
IAN be placed on a table in sunny win
low. or on a sunny piazza. 1t is so early
n the season that there Is not much
trouble with flies. | do not see why the
'ruit could not he placed in jars and the
jars placed in the sun for two days. 1
shall try it this year with some of the
1t would make the work
much easier.
BERRY ICE CREAM.
During the season of berries people
generally want TO have them on the
able daily in some form. There are not |
many modes of cooking them that are
desirable, but when they can be com
)ined in cold dishes in such a manner ar
lot to lose their flavor or character, they /
i'd much to many dishes. Here are a |
ew rules that viii probably give general /
Pick over three pints of ripe berries. /.
md put them in large bowl with one /.
)int of granulated sugar. Crush the I
ugar and berries together with vege- /
able masher and let them stand for |
wO or three hours. At the end of that /
ime rub through a strainer that is fine /
,nough to keep back the seeds. To the /
trained mixture add one quart of cream. I
Tot too rich, and freeze. This amount of /
material will make about three quarts of I
he frozen material 1t is one Of the I
most delicious ice creams made.
People sometimes try TO freeze the /
whole fruit If fruit be simply mixed .
With the frozen cream. and stand for an
lour or so. this will answer. but it must .
,e remembered that the berry has very
little sugar III it, and that it win become
5 hard almost as a rock if it Is exposed .
0 the freezing temperature for any
ength of time. The preserved fruit. be-
ne saturated with sugar. will not harden
his way when kept at the freezing
,oint.
The foregoing. as 10 berries, is meant
for strawberries, but it Is Just
5 applicable to raspberries and other
erries of that class a 10 strawberries,
kept perhaps, in using them in ice
ream where the color renders all but
he red and cream varieties unsuitable
or appearance sake.
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