The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1890-06-29
buyuries of the Winter Table.


August, more largely, perhaps, than any
other one month of the year, caters 10 the
luXuries of the winter table And scarcely
more in the line of luXuries, may be added,
than in the matter of necessities, for many
of the various assortments Of fruits and
vegetables of August stored away under
numerous preservative methods for future
use have by common usage become absolute
necessities of life. AS the season for the
s'art preservative'' is crowding itself so
rapidly upon US it is as well to prepare our
selves in time for its coming. Canned to-
matoes, canned corn, beans, etc. cheap and
wholesome, plainly served, for a greater
part of the year form no important part
of the frugal meal of the humber classes,
TO say nothing of the resources they offer
ior the cSlcocrion of palatable and even
dainty dishes accredited to the pantries of
the more prosperous in this worlds affairs.
Peaches, of which August is the most not
able contributor, find their way somehow
into almost every household, and maintain
steadily their rank as the most popular OF
ali fruits as a winter delicacy.
Happy, or rather fortunate, is the house
keeper with whom it is possible to do her
is the case it is far more satisfactory, both
TO those who work and to those who reap
the fruits of her labors. There is pecu-
liar pleasure derived from eating home
made preserves not to be extracted from
the mschine-made material, though one
may be as tasteful as the other They i'm
part confidence free from mental lnterro-
cations and sneaking suspicious that all
things are not what they seem.
Tho hon eplypapar who NnnCrpf,,latae her
self upon being able to preserve anything
and everything makes a mistake, which
hideous demons in frightful Nightmares
or alarming cases of collie among the juvi-
nile corps too often attest.
In preserving any kind Of fruits the
most perfect and best favored only should
be selected, And it is not a good plan to
attempt 70 handle too large quantity al
one time, as it is difficult to watch, prevent
burning or boiling over. Many housekeep
ers, amateurs especially, disregard this i'm
portant point in their desire to do as much
as possible in short time, and get rid Of
the heat and steam of the kitchen-and
then wonder why their efforts Were fail
ure and those of their neighbors successful
Poor benedict has to eat them all the same
and if they make him sick, something ht
ate at the club, that glass of beer, or the
ice cream he quietly took down town has II
carry the blame.
Ii is good rule when preserves are no
to be sealed, to use one pound of sugar Il
every pound Of fruit; If it be sealed les
sugar viii answer, yet we advise the use o
pound for pound. However, this is oftel
determined by the acidity of the fruit
Haste is of Importance only in preparin,
for the preserving, as the natural flavor i
thus more usually preserved-yet the pre-
serves should be allowed to boil slowly
Avoid using brass kettles, porcelain is ia
better. If necessary to use brass, grea
care should be taken to have them secure
bright and kept very clean. Loaf sugar
good. yet granulated is the standard for a
kinds of fruits. Canning and preservin
establishments use granulated sugar alto
gether-hence the superiority of home
. made goods.
When one is ready to begin canning tn
cans should be put IN a pan of warm waite
and set on the back of the stove. Prepar
the syrup, add the fruit, and by the tim
this is done the cans will be ready. Fill q
full as possible and set aside where no cui
rent of air viii strike them. Light injure
all fruits and vegetables, especially toni
toes, and the place where canned fruit
kept should be dark, cool and dry.
Select perfect fruit; peel carefully
plunge Immediately into cold water to pr,
vent changing of color, lay the fruit in tn
can: pour boiling syrup over 1t, set in he
water to heat and then seal up carefully.
The following is weli-tested guide fl
cooking fruit and the quantity of suga
necessary. The minutes indicate the tin
for boiling, and the ounces the amount
sugar for each quart: Cherries, 5 minute
ounces. RaspberI1es, 6 minutes, ounce
Blackberries. 6 minutes 6 ounces. Plumb
10 minutes, 10 ounces. Pears, 80 minute
6 ounces Pineapples, Is minutes, 6ounce
Crabapples, % minutes, 6 ounces. Apple
Is minutes, S ounces. Currants, 10 mir
utes, ounces. Grapes, 10 minutes,
ounces. Gooseberries, 20 minutes, S ounce
Ounces, 25 minutes, 10 ounces. Tomatoe
% minutes.
OF course, Judgment must be exercise
according to condition, quality and class
the fruit
There is a great difference of opinion
TO which is preferable in canning frui
and vegetables-tin, glass or stone. Tin
more largely used, especially by large ca
ming establishments. Which ever is use
every kitchen should be provided with
wide-m0utbed funnel to set in cans or jal
through which to pour the material tn
should be done quickly and the top adjusts
at once.
In point of consumption tomatoes lead I
long odds all other kinds of canned good
the quantity used during the past five yea
being estimated at over fifty million cal
per year, which demonstrates the goC
Judgment of American housewives
using vegetables so freely.
The canned vegetable consumed next I
tomatoes is corn, a special variety call,
sugar corn being used for that purpos
The Maryland canned corn is more in &
mand than any other, and the most exte
sive establishments are in that stat
Maine corn is said to be the finest, but Z
supply is unequal to the demand and pric
are much higher.
Canned peas are coming into use mo
freely. AZ one time they appeared On
occasionally, but now are used regularly
many homes.