Los Angeles herald., 1892-09-11
WOMAN'S WORLD.
IA SIMPLE APPETIzlNG METHOD OF
PRESERVING FRUIT.

The Girls Who Wear Suspendcrs-A Dar.
ing Girl Rider-The Seaside Bang--The
Summer Beauty--A Defense of the
Trailing Gown-A Massachusetts Law.
With the preserving season upon us, a
few words on jam and jelly making may
be of interest to good many people,
especially to those who have the care of
mvalids. With the increased attention
bestowed on sanitary matters, the ques-
Hon of diet has grown immensely in i'm
portance, and the regulation of the sick
room food is now looked ON as scarcely
second to the system of medicine to be
followed. Now no question has been
more fiercely debated than the whole
someness of sugar. Without going the
length of some enthusiasts, who look on
sugar as only one degree removed from
poison, there are undoubtedly cases in
which its use is most deleterious, and to
such sufferers the recently introduced
yweetening agent, saccharin, is of pri-
mary Importance.
Saccharin has been adapted to culinary
use in many ways, but up till quite late
ly there did not seem to be any method
of utilizing it for the production of those
Jams and jellies which are such well
come additions to the breakfast table of
daily life or the sickroom. Now as
nothing is more depressing to invalids
than the perpetual restrictions in small
things which remind them necessarily
of their invalid condition, so anything
that assimilates their manner of life, in
diet especially, to that of their surround
ings must be of value. Acting on this
idea some experiments have been made
that fully display the use of saccharin,
in the preservation of fruits at all
events, and from this to jam making is
but step.
The process is a simple one, and can
with little care be carried out in any
kitchen. The method of proceeding is
as follows: From four gallons of water
take quart, boil it, adding to it gradu-
ally, little at time, 1 a ounces of sac
charm, and when this is thoroughly dis
solved return the quart of sweetened
water to the remainder of the four gal
Ions of water. The usual fruit preserv-
ing bottles are then filed about an inch
or so deep with this sweetened liquid
and the fruit of whatever kind dropped
in till the bottles are filled right up to
the shoulder.
These bottles are then filled up with
the rest of the sweetened water; the
corks are driven in and covered over in
the usual way, to insure their contents
being perfectly alright; the bottles are
then set in large pan, with water
within bare half inch of the top of
the bottles; this water is then heated
to temperature of 1S0 degs. Fahr.,
and kept at this heat for about 21a
hours, when the pan, with the bot
ties, is lifted off the fire, and the water,
fruit, etc., allowed to cool together for
an hour and half. The bottles are
then taken out of the water, allowed to
stand till next day, when they are put
away, care being taken to pack them
lying on their sides.
Fruit thus preserved is ready for i'm
mediate use if necessary, or keeps as well
as fruit preserved in the usual manner;
indeed it is said to be superior to the
latter both in appearance and flavor,
the liquid in which it is preserved being
especially good.-London Queen.