The news and herald. (Winnsboro, S.C.) 1877-1900, 1894-09-11
PRESERVE MAKING.

Only the most perfect and best fiA-
vored fruit should be used in making
preserves, says Eliza Parker in the
Courier-J Journal. Equal quantities OF
fruit and sugar should be used II the
preserves are to be first-class, though
fruit that is not acid may be made with
less, but must be sealed in order to
keep. Small fruits should be cooked
slowly half an hour or more; larger
fruits, pared, and put in the syrup,
and cooked slowly until clear and ten
der. Small jars are best for preserves
thereby prevent opening a larger guam
tity than is needed. Haste is necessary
in preserving, as the natural flavor OF
all fruit is thus more readily retained.
Peach Prescrves-Pare good, firm
peaches, and remove the seed, make a
syrup Of as many pounds Of sugar as
fruit, in which boil half a dozen seeds
after cracking. When clear add the
peaches, and cook gently for twenty
minutes, skim out the fruit, and set
aside to cool; boil the syrup until
thick, return the peaches, and boil un-
til clear. Put in glass jars.
Crab Apple Preserves-Select perfect
ripe crab apples, put in kettle, cover
with boiling water, to which add small
lump Of alum. Take the fruit from the
water. and -rb the skin off with s.
cloth, but leave on the stems. STRAIN
the water, add as many pounds OF sugar
as YOU have fruit, and boil to syrup,
drop the crab apples in and cook slow
ly until clear. Take up carefully, boil
the syrup low and pour over.
Citron Preserves-Pare of the outer
skin, cut in halves, remove the seeds
and cut each half in small pieces. Put
them in a stone jar, add half a teacup
of salt to every six pounds of cltron.
Cover with cold water, and set aside for
five hours, drain and cover with fresh
cold water. Soak two hours. Dissolve
teaspoonful of powdered alum III two
quarts of boiling water, add the eltron,
let boil five minutes. Drain. Make
syrup, allowing pound of sugar for a
pound of fruit. Put in the cltron, and
simmer until tender. Sift carefully
from the kettle with skinner, lay on
q dish and set in the sun two or three
hours. Add the juice of two lemons
for every ten pounds of fruit to the
syrup. Boil gently for fifteen minutes.
Put the citron in jars, and pour the
boiling syrup over. Watermelon rinds
may be preserved in the same way.
Plum Preserves-Al]ow equal guam
titles of sugar and fruit, add sufficient
water to make rich syrup, boil and pour
over the pl,lms, let stand over night.
In the morning drain off the syrup, put
in a.kettle, add the pllIms, let boil half
an hour, take up, and put IN glass jars.
Blackberry Preserves-Pick the ber-
ries over carefully, puta pound Of fruit
to pound of berries. Let stand with
the sugar over for five or six hours.
Boil slowly half al hour.
Grape Preserves-Pick grapes from
the stems, pick and put in. kettle,
cook until the seeds are loose; strain,
weigh with the skins, and to every pound
allow a pound of sugar. Put the grapes
in kettle, let boil, add the sugar, and
cook slowly until thick and clear.
Ounce Preserves-Pure and core the
fruit, boil In clenr water until tender;
make syrup with q pound Of sugar to
pound of fruit, and boil the ounces
iu it until clear.