The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-08-02

tuce from washing. Stew the whole
very gently for rather more than one
hour; then stir to it a well-beaten egg
and about half a teaspoonful Of pow
dered sugar. When the peas, etc, are
nicely thickened, serve; but, after the
egg is added, do not allow them to boil.
Preserved Blackberries-To preserve
them allow three-quarters of a pound of
sugar TO one pound of fruit. Stir the
sugar with the blackberries, adding a
cup Of blackberry juice with a half
pound of sugar to prevent the fruit
burning in the kettle. Water can be
added for this purpose as we'll as black
berry Juice, but the addition of water to
any preserve weakens its flavor and ne
cesSltates cooking ii a longer time than
would otherwise be required. In the
case of most berries and all delicate
| fruits the longer they are cooked the
more flavor is lost. Let the sugar
gradually melt over the berries at the
back of the stove. Then bring them for
ward, let them boil up over the fire
and cook for about ten minutes. Seal
them up rapidly in canS.-N. Y. Tribune
Blackberry Cordial-Blackberry cordial,
which is famous old-time preparation
is put up in many families purely as a
medicine. its efficiency being generally
acknowledged. Put about four quarts
| of blackberries into a stone jar and set
the jar in pot of warm water over the
fire. Let the water boil for half an hour.
AT the end of this time strain the berries,
pressing out all the juice. Add half
pound of sugar to every pint of juice,
apd to every two pounds of sugar used
half an ounce each of powdered CHINA
| mon, powdered allspice. and grated nut
| meg. Let the mixture boil for two
| hours. Add half a pint of pure French
| brandy to. every quart used in the
preparation. Bottle the mixture and set
ii away for about three months to be-
come mellowed. 1t will keep for years,
and that which is to be used one sum-
| mer should be prepared the summer be-
| fore.-N. Y. Tribune.
Blackberry Jam-For blackberry jam
| allow three-quarters of pound of sugar
To pound of fruit Mix the sugar with
| the fruit and set it at the back of the
| fire till the juice begins to show, mash
| ing the fruit little to assist in the pro-
| cess. Then bring the fruit forward and
/ let it cook, stirring it repea tedly for
| about one hour. 1t must boil rather
| rapidly TO become properly reduced.
| Test it before putting it in the jars by
! cooling a little of it to see that it has
| become properly thickened. Pour it into
| porcelain marmalade jars and let ii cool
! for q hours before sealing il up. Press
| brandy papers close over the jam. These
| consist simply of white paper dipped in
| brandy. Seal up the marmalade jars
| with paper. using the white of an egg
| for mucilage Tie layer of cotton bat
/
| dOubly sure that il will keep. Mark
| each jar separately with Its contents
| when you put it away.-N. Y. Tribune.
| To Can Blackberries To can blackber-
| ries allow a cup of sugar to two cups Of
| water for every can of fruit. Let this
| strip boil up over the fire for ten min
| utes. Fill cans with the fruit Cover
| them with the strip, which need not be
| cooled for this purpose, but may be used
| moderately warm, as the blackberry is
not a very delicate fruit like the straw
| berry and the raspberry. Put on the
| covers of the jars without the rubbers,
| or. in case the new patent jars are used,
| leave the vent open Set the jars on a
| rack in warm water reaching up to their
| necks There should be wisps Of hay
| or cloths put between the jars to prevent
| their knocking together. Let the jars
| cook in this way for ten minutes after
| the water has begun to boil Take them
! out. take off the covers and put on the
| rubbers. If the strip around the fruit
| has boiled down fill the cans up to the
brim with more strip. Screw on the
| covers as tightly as possible, or, in case
| of the patent jars, close the vent when
| the jars are cool: tighten them again If
| they are screw jars. Wrap them each
in paper and set them away in dark
| closet where the temperature will not
rise above 70 degrees. 1t is not safe TO
| keep any preserves above this tempera-
ture. though many do not suffer from
| it. Canned blackberrfeS make delicious
pies and puddings.2N Y. Tribune.
Preserved Hucl1leberries for Winter
| Pies-A few housekeepers can buckle
berries, but this is an elaborate and eX-
| pensive and not specially successful way
| of preparing them for winter use The
| syrup cannot be utilized in pies. The
| old fashioned method of preserving them
| for winter in molasses though it sounds
| coarse to cultivated tastes is the most
| successful one. The molasses does not
| affect the fruit seriously, as it would
certainly ruin any more delicate fruit.
The berries may be taken out. washed
| free from mOlasses. and made into pies
any time during the winter, and they
| will keep till warm weather. provided
they are kept in cool place About a
| tablespoonful of pure cider vinegar
should be added to each pie to correct
the somewhat insipid sweetness of the
fruit when fresh berries are used; and
some housekeepers add a cup of vinegar
to every quart of molasses when they
put up their huckleberries for pies.
Rinse the fruit which is to be prepared
for winter carefully, rejecting the num-
| erous green berries and leaves that are
| likely to be found among them, and also
all wilted specimens. Use only firm,
large, ripe fruit Put them in large
| stone Jar and cover them with good,
| sound molasses. Set them in a cold
| place in the cellar. seal them up, and
| do not disturb them till cold weather,
| when they may be opened ana the ber-
ries used from time to time, being kept
| under the simple earthen cover of the
jar. A cup of vinegar is certainly an
| addition. Pies made from huckleberries
put up in this way are great deal
better than those made from dried fruit
| or fruit canned in more elabrOate
way.-N. Y. Tribune.