The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-08-14
PREPARING FRUITS FOB WINE
Some Suggestions on Canning. Preserving
and Splicing.

and splicing.
When preserving large fruits, select
only the best cooking varieties OF sound,
fresh fruit, which is not oyer-ripe; pare
carefully with silver knife. and throw
Immediately into cold water 10 prevent
discoloration. Use equal quantities of
fruit and sugar; weigh accurately and
cook slowly until tender and transpar-
emit
Delicious apple preserves are made
by pairing. cOring and quartering firm,
ripe apples. Allow one pound Of sugar
10 half pint OF water; put in pre-
serve kettle; add the Juice and rind OF
one lemon and let boil FIVE minutes: put
IN the apples. and let cook gently until
clear; take from the FIRE: stand aside 10
cool; when cold put carefully in jars;
boil the strip low; pour over and cover
closely
In making peach preserves select
large. firm. freestone peaches; pare. cut
into halves and remove the stones;
weigh. and 10 each pound allow 4 pound
of sugar. Spread the peaches out on
large dishes and cover with sugar; let
stand five or six hours; put into por-
celain-lined kettle and bring quickly
TO q boil: then let simmer slowly until
clear; take up carefully, piece at
time. and put into glass jars; let cool;
pour over the strip and cover.
Pear preserves are made IN the same
manner.
When making apple jelly. take ripe,
tart apples: wipe, but do not peel; cut
into pieces; put into preserve kettle
with water sufficient 10 cover; set on
the fire. and let boil slowly until the
apples are very tender; take up and
strain through a jelly bag without
squeezing. To every pint of juice allow
! three-cuarters of pound of sugar.
| Put the Juice into porcelain-lined
| kettle, and bring il TO boil; add the
sugar; stir until dissolved, and boil
/ rapidly until it jellies. As soon as
! jellied put in glasses; cover and set IN
! a cool, dark place.
To make peach jelly, pare, stone and
slice acid peaches; put into stone jar
/ with little water. Stand the jar IN q
| kettle of boiling water; cover, and let
boil for an hour; stir and break the
fruit; pour into jelly bag, and let
drip without squeezing. Measure the
juice, and to every pint allow a pound
! of sugar. Put the juice into kettle;
let come to a rapid boil; add the sugar;
stir until dissolved, and boil until
jellied.
Delicious peach marmalade may be
made from very ripe. soft peaches
wiped carefully, but not peeled; cut IL
halves, remove the stones; allow halt
a pound of sugar TO every pound Of
| peaches. Put the peaches in a preserve
kettle, add water to cover, and bring
slowly to a boil: stir and mash the
peaches: add the sugar with a handful
of peach kernels pounded TO paste
boil and stir until thick and smooth
being careful not to scorch; put away
in glass jars.
Apple and pear marmalade may b,
made in the same way.
Take quarters of peeled apples
peaches or pears. Make sirup o
three-quarters of pound of sugar an,
half a pint of water TO every pound o
fruit. Boil the fruit slowly in it unit
clear: take up carefully, spread OF
dishes. and set in the sun to dry; whel
dry roll each piece in granulated suga
and pack in jars, and you will have
delicious fruit conserve.
Spieed peaches are prepared by tax
ing seven pounds of ripe, soft peaches
wash and wipe, but do not peel. Put
pint of strong apple vinegar into
kettle with four pounds OF brow
} sugar, and set over the Ere to boL
Take one teaspoonful each Of groun
, cloves and mace, two teaspoonfuls c
allspice and cinnamon, with half q
ounce of ginger root put into littl
D muslin square, tie and throw into IN
vinegar. When the sirup IS boilin
. hot drop the peaches IN, and let hea
through: take from the fire and tur
into q stone jar: stand IN cool plaC
over night. Next day drain the liquc
from the fruit into the kettle. and It
, over a moderate fire; when boiling pou
back into the jar over the pesche
!; I Repeat the scalding process for Ton
DAYS. the last time adding the fruit
the strip while boiling, and let hea
through; put in jars and sea-.
!, Apples and pears may be sPiced
: the same way.
!, In canning apples. peaches and pear
, they should DC prepared as for preser
> ing. boiled in clear water until tende
and then put IN the sirup. Select on
ripe. sound fruit; pare. core and thro
: in cold water, when ready 70 can TAI
the fruit from the water, weigh, al
put in 4 porcelain kettle; cover vat
!, boiling water; let cook until tende
While they are boiling make sl-up
I, one pound Of sugar and quart
water for every four pounds Of fru
favor with the grated rind and juice
one lemon. With a skinner lift n
: fruit from the boiling water and p
carefully into the strip; let he
through; put in the cans. cover wf
: with the boiling sirup and seal
canning pears use pint # water 70
u pound Of sugar 20 make the sirup-
Keep your preserves, Jellies, CO
d served and canned fruits in q cool dal
. and perfectly dry place. -Ladies' Hoa
Journal.
. Up-to-Dats Hosiery
} The latest fancy is black silk stOc
= inr, with the open-vvorS instep wr0ug
0 in let. With them are worn b-a'
= satin slippers with the tips q the 70
! embroidered in Jet. Frequently the d
.r