Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-09-06

September IL one of the most boun-
tiful fruit months In the year, IL the
mouth when peaches, pears, plums and
grapes are perfection, when apples are
kerslded by golden plppins and the
beautifully tinted Maidens Blush; the
month when oranges, bananas, lines
aud lemons become more plentiful and
the priccs begin Ia drop. Cantaloupes
and waiermelons, though In their de
ciining days, can still be found, and q
few early ounces, pumpkins and Gran
berries help to swell the list.
Peaches are In perfection, and there
can be no nicer dessert than large, rosy
checked, juicy peaches, decorated with
their own green leaves. The handsom.
eat and most finely favored peaches are
the large yellow peaches With red skins.
For supper they are Nicely pared. cut
In small pieces aud eaten With sugar
and cream. The very ripe peaches and
those that are bruised, u not 10 the
least decay~i, are just right Ia freeze,
either With ar without cream. .
Those that are not quite ripe are the
incest for jelly, for stewiug. for pies aud
dumpllng.. Those for canning should
be ripe, but very hrm aud solid. and
they also make the incest preserves. so
that Il IL economy 10 buy this fruit by
the crate, ss II Will supply all demands.
II IL said that some housekrpers
make Jelly 90 the skin. of peaches, but
that would te impossible u the fruit IL
pared AZ Il should he. The skin 81 the
peach can be- ioo.ened With the point 81
knife and then drawn OF like glove, 80
that none ~ the peach itself u wasted.
Il IL cheaper to use the small hard fruit
for Jelly.
Peaches a little under-rIpc are al.o the
beat for splicing. They should be- pared
aud thrown into cold water Ia preserve
their color. Then for every seven
pounds 81 fruit take four pounds 81
brown sugar, one pint ~ yin.
egsr and the following ground splcc-,
divided In thr-c or four parts and tied
In separate pieces of thin muslin; Tn"
tea.poouful each 81 ginger aud cloves,
two each 81 allspice aud cinnamon aud
half a tcsspoonful of mace. Tut the
spices, vinegar and sugar on Ia boil, and
when hot, put In the fruit and bring To-
a boiling point, pour Into stone crock
aud stand In = cool place over night.
Next day pour OF the vinegar, bill u
aud pour over the fruit; do this Tor nine
consecutive days; then boil the syrup
down until there l. only enough Ia
cover the fruit, put the peaches 10, boll
up once then put away In stone Jars.
All other fruits can De spic,d In III.
same way, though apples, pears and
plums ne-d not have their skin. removed,
though they should BE- we'll pricke'i
with large needle.
bartlett pear. are without exception
the very best 81 all vArietic. for eating,
canning. preserving and .plclng. Other
nicc pears are the seckel, the Duchess,
the lIcrgelean aud the Beurrc DAMON.
Many persons are fond of the katirrins
pear, but II Il rather dry. III. Bartlett
pear. are very handsome canned. When
preparing them, pare, cut them In
halves, aud remove the core aud bloc
.om end. but not the stem. A. they
are pared, put them In cold water until
YOU have about twenty halves, which
will al q quart Jar. Weigh them, and
allow q quarter of a pound ~ granulat
81 sugar Ia each pound ~ pears. Pu,
the sugar with a pint 81 water Into y
porcelAin-liuci kettle, stir until Dis
solved, boil and skim. In the meantime
put the pear. In another kettle, cover
them With boiling water aud simmer
thcm gently until YOU can run a broom
straw through them. lin each hall
caremlly "a II hecom"s tender and slide
Into the boiling syrup lei u simmer ten
minutes; then place q carefully 10 the
lar, which should be heated AMI stand
Ing on folded damp towel. When the
fruit l. all In. all the jar Ia overlooking
With the syrup, aud screw on ID" top.
rroceci In this way until all the pear.
are done. Let the ,r. stand Ia the
Kitchen out 81 IN. drsught until the
next day: screw the top. a. tight n.
possible, wipe the jar. clean and Put
them away Ina coal, dark clo.e'.
OF the plum. for table use IN. nicc.t
arr the large. blue plums and the green
and yellow cages. These, With a small
er plum popularity known a. the Dam
sou, are the h-.t for preserving, an'i
they make exceptionally fne Jelly; but
they m, too acid Tor canning except o.
use In pie. during the win,.r. Plum
Jelly 1. one 81 the very incest for Jelly.
cake, aud l. one of the easiest Kind. "a
make. wash the plums, prick them
yell, and put them In porc-lain-llneei
kettle With Que pint II water Tor each
half peck 81 plum.. Cover the kettle
aud put II over the firc until the plums
are soft aud broken then drain through
a lelly-bsg. Measure the juice, and allow
Que pound Of graduated sugar 10 each
pint IL Juice. put II Ia pans and at In
Ia. oven where Il will heat without
scorching. boil the juice rapidly Tor
twenty minutes, add the sugar gradu-
ally, stirring until Il l. all Dissolved ;
then pour quickly Into heated tumhlers.
Let them stand until the next day, melt
a lump Of paraiilnc aud pour over the
top of the Jelly, then stand away Ia q
cool. dark closet.
Grapes are pre-eminently n breakfast
fruit from now until Christmas, and a
pretty dish filled with Concords, Del,-
ware. and Niagsras, and Decorated with
sprays 81 nssturtium blossoms, !. a
pretty centrepiccc for the table. For
those Who can pay the price, the Black
Handbags aud California Muscats are
most tempting: hut our native grape.
ar. within the reach ~ all, selling AZ
low as three or five cents pound.
Concord, Isabella or Clinton grapes
are the be.t for Jelly, aud they should
be a little under-ripe. Grape Jam u very
nice aud l. easy Ia make. They should
he pulped. the skins put In one di.h and
the pulp. Ia porcelain-llned kettle and
brought To u boil Ia loosen the seeds.
Press through a colander. add the skins,
measure. aud to every pint add half a
pound Of granula.ed sugar. Boil all
together very rapidly for twenty min
ute., stirring IL occasionally To prevent
scorching. Pour Il into wiie-mouthel
Jars aud stand away To cool before seal
lug.
Ounces are used only when cooked,
aud make the most delicious preserve.
aud Jelly; but one of the incest WAYS Ia
use them 1. for marmalsde, which eau
be cut Ia slices, like cheese, and IL nice
for tea or lunch. To make the msrms-
lade, PARE. core and cut In pieces line,
ripe, yellow ounces, and To each pound
of the pieces allow half n ound of gran
ulAted sugar. Put the cores aud parings
Ia a kettle with enough cold water Ia
cover them, and keep the lid Of the set-
tie shut tight. When they are boiled
very soft, strain on the water over the
sugar, and when Il IL all dissolved, put
Il over the fire In clean kettle and boil
to thick syrup, skimming IL we'll.
When no scum ri.es, put IN the qulnces;
cover them closely, and boil very gen
tly over . SLOW fire, stirring and MASKING
them with q wooden spoon until YOU
have thick, smooth paste. DO not be