New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-07-09
DELICIOUS PRESERVES.
WHAT MAY BE DONE WITH RASPBERklh>'

| keeper that as Itte pTt-fTNiHs
be done in the heat Of sumner possible "''i wv
rooseberries Strawberries cherries pneappes ana cur
rants have been taken care Of there remain 10 "u
except the midsummer berries which II i poN'"NV''
necessary to pat up before September ihcie '''
many vegetables like cueumbers tomatoes an" S'iine
beans. and some fruits Of the late summer WIN"
fempt the prentice hand in August but these may
All be put up I'm the cooler days which come no"l
later 1t is especially desirable to avoid this Work III
The hot and mucgy DAYS Of August. which are trying
To all sealed preserves. as well as To Your Au'"S'
| and patience. Where all other things are equli an"
your time be chosen. clear day i the DS. ''e
for preserving. Another essential OF sncce7alu pre-
serving IS perfect cleanliness. The sloveh pre'erN'r
has not only her careless methods TO cohtehu "llh'
but the animalculae which sure TO eXiSt ID inc
atmosphere Of the nl-kept kitchen and 10 be present
in the mould OF dshclohs that not daily purihed
ly soap and sunlight. string beans are vegetable
| which a hOuSekceppr who Is anxious 10 rush the
season" is likely 10 put up early in the summer ie'
the time for canning beans Is when the lhle crop
Of the "refugee" beans are brought 10 our marker III
October. Watermelon rinds and muskmeiona are bet
ter put up early In September or late In August 'hah
earlier.
Black currants come in season soon after the red
currants or from about July to July 20 The Jeliy
which IS the favoritc preserve made from theD i pre-
pared exactly like the dcurrant jelly Inc oi'cA
Currant, however, a fruit very rich In goIa'lnous
matter and II Is necessary 10 cook the Juice more
than a moment after the sugar is added 10 make II
ready for the Jelly bowls. Cooking 1t too often woud
be likely to toughen it. This IS favorite English
jelly and old-fashloned housepaekers sevie 1t with
vcni,on 1t probably dates back beyond the days OF
Queen Elizabeth for the arts OF confectionery ana OF
preserving fruits we'll understood even III me
time Of the Black Prince Among the most costly
items chronced in the royal household books OF that
Prince the died fruits and bonbons which We're
1t nd e,,..sf
The captive King seems have been extraordinarily
fond thcs" fruits and 10 have been In the hah OF
consuming much Of them as n modern LADY oi so
ciety for the good Prince ordered special fagree
box or bonhonniere made for his
The raspberry. which rpcns early in July, makes
delicious jam. II is sometimes canned in It's own
Juice, when II is useful for the table and for pies
Tie cleapc, and valuable variety for the pre-
server Is the common blackcap, This berry Is now
cultivated. and there ha- been attempt 10 pro
duCe special varieties but these are hardly known 10
the general public and not sold In market by their
names. The quality of the berry, therefore, must be
judged by Its appearance In the basket black cap
raspberry OF good quality should not cost or 10
cents quart. The price will depend upon the
scarcity or abundance Of the seasons crop. These
berries are 80 finn and little injured 10y handling
that the very best result may De obtained from pre-
serving the market fruit.
To can the fruit In IT. own Juice. aside about
three quarts OF berries for Juice nine quarts for
preserving whole. Put The three quarts I'm stone
lar and set boiling water. the water reaching MP
outside far the hcrrlrs are inside the jar. L"i
them boil in this position ;or about twenty minutes
then wash them ana strain out the juice. Measure
the Juice. and - every pint add pound OF The best
granuated sugar. Weigh the berries which are be
preserved them aside in cool place. for they
will not be- needed iii later. Add also the Juice
half the weight Of these berries in sugar. Make
syrup Of tie juice and sugar. cookiug # FOR f"w
moment, to thoroughly dissolve Tie sugar; then
strain # and set away cool When the syrup I,
thoroughly cold PIT IN glass the ra,pbcrris which
were set aside, lilns The can fun possible with
ont crushing tho fruit. Fill Zach can 81" hsim with
the cold syrup Put the covers on the cans without
the rubbers Pack tine IN q argc boiler scparat-
Ing them from each other by towels wi-p, of hay.
and letting them rc-t wooden rack made for the
purpose and hitng in the bottom Of the boiler They
would certainly crack II n" glass Jars set
the bottom. HI the boiler with cold water mp 20
the neck OF the Jars and let f. gradually the
boiling point. The moment O." water comes 20 ~"
boiling point watch the bcrrle,. They need 10 cook
but short time longer. When they have risen. rs !
they al will. To the top they done. Put Oh the
rulbcrs ana screw then. down tgAt. The quantity Of
sugar may very large. but 1t really /, not. II Is
only little over half pound 10 - pound 81 fr'It /
variety T., given hy adding third part 81 curraut
Juice two third, raspberry gcc These rlsph"rr",
are delicious for tie table aud make excellent pie,
The Wild red phcry Is also excellent prepared Ia
tl.iS way.
raspberry Jam may be made Of either black caps !
or Of the wild r,d raspberry Most hou,ek"cpors
slider it an Improvement 10 add onetAlrd Of currant
Juice twO-thirds raspberry. Tie Currlnis them /
selves too ,eedy 10 put In this preparations II /
currant ulce Is u-;l allow a pound OF 10 every
pint Of IHicc and every pound and half OF rasl- :
berries. stir the raspherres and the currant Juice
together the raspbeyri" alone over the fire TO pre-
vent their burning rst lot them cook for about
twenty minutes. Then add the sugar and cook until )
the preparation Is good Jam. II viii never cut Ike
4 marmalade. will II mOuld firmly Xix" Jelly. hut
Il will hc Of the consistency 81 very light jelly.
We not advise readers 10 attempt TO common
rcd raspbcrrcs Of the garden Though these are eX-
,cllen the table, they special success In
They too dry and have too muS'y
lavor. The wild rcd mountain berry. which, We be-
ieve. has never been brought into our gardens for
cultivation. and the back-cap the best berries for
preserving. The red mountain berry is seldom or
never found IN city markets. owing to the fact
hat II docs not bear transportation well and Is apt 10
become moudy In very short time. II Is the most
delicious berry Of all the wild woods. however, for
am. Black and red raspbcrries generally In per
ection from July > 10 July 30.
RaSphorrics like all other berries and fruits. may
e canned In light syrup, made in the proportion Of
cup OF sugar and a cup OF water 10 quart %
berries Boil the water and syrup together for ten
minutes. I'll glass cans with the bcrri', and cover
hem with This syrup. lmmesc the I'm cold
water, scrcwing tine covers, but emitting the rub
'crs When the water has boiled around them and
hey have cooked about ten minutes they done
nd ready for the rubbcrs. II the syrup has
,Olled down that the Juice docs mol reach to the
op, add q little more, boiling hot. This I, cheap
way OF putting mp rn.pherrcS The objection + That
he fruit loses Its body and parts with ill., juice. which
diluted - the wafrry syrup. Their" {, hut
title less sugar used I'm his process than when The
rult l. canned In it, juice. although that process
Gems al the first glance 10 be far ,AtraNagaift
ne The ordinary American canned fruit I, not 80
rcat "A culinary triumph som" writers would lead
- 10 suppose. III" German prrscrNors excel II, IN
very way I'm the preparation Of small fruits for the
market especially In the preparation Of berries which
hey always put up In cold syrup made Of their
Wn juices.
very delicious shrub Is made from black rasp-
errl"s select very large. juicy fruit for This pur
ose 10 Tour quarts oi raspb"rTie, add enough Of
n hl,ei llI,r Nln,,Ir lNnrnlV hmm the