Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1894-07-19
JAMS AND JELLIES.

This is the season when the good house
keeper dons long gingham apron, for
gets that she is striving for universal
suffrage and spends her time among the
preserving kettles in the kitchen. The
work of preserving requires time and
pains, but in the end it more than pays.
The season for one fruit succeeds that
for another SO rapidly during the summer
that unless q houSekeeper be watchful
the particular fruits which she may have
thought of preserving will be gone before
she is aware of it. A good general rule;
says the New York World. is that all
fruits are at their best for canning when
they are ripe and firm, but they should
not be allowed to pass to the stage OF
over-ripeness. The jars in which fruit is
to be put should be heated gradually in a
pan of water After they have become
nearly filled with hot fruit, boiling syrup
should be poured over them. Here are a
number of seasonable recipes which are
sure not to be disappointing:
Spiced Currants-Use seven pounds OF
red currants. half a pint OF strong vine
gar, half a pint of currant juice, three
pints and half of graduated sugar, two
of whole cloves. Tie the spice in the bag
and put it in the preserving kettle with
the sugar, vinegar and currant juice.
Place on the fire and when the mixture
boils add the currants. Boil until the
currant mixture will jell. 1t will take
from an hour to an hour and half for
this.
Blackberry Cordial-Put the blackber-
ries in the preserving kettle and heat
slowly until they begin to boil. Mash the
berries and cook slowly for half an hour.
then strain the juice through piece of
cheese-cloth. Measure it and put it into
clean preserving kettle. To each quart
add half a pint of sugar, naif a teaspoon
full of cinnamon, one-fourth of teaspoon
full of ground cloves and half a nutmeg
grated. Boil for half an hour. Let the
liquid cool and add a gill of brandy. Bot
is excellent for bowel complaint. 1t one
does not wish to use brandy it may be
omitted
Raspberries Preserved in Currant Juice
Use twelve quarts of raspberrles, three
quarts of currantS and three quarts of
sugar Free the currantS of leaves and
stems and put them in the preserving
kettle and on the fire. Cook slowly for
an hour, stirring and MASKING frequent
ly. Spread a square of cheese-clOth i'll
a colander and place the colander over
the preserving kettle, then pour in the
hot fruit and juice and squeeze as much
juice as possible from the currants and
through the cloth. Now add the sugar to
the currant juice and place the kettle over
the fire. Stir frequently until the sugar
is melted. Have the raspberries stripped
from the stems and freed of leaves.
and when the syrup begins to boil put
the fruit into it. Let the fruit boil for
ten minutes. Skim the raspberries from
the syrup and put them in glass jars
that have been placed in a. pan OF cold
water and kept over the fire until the
water boiled. Keep the covers hot in an
other pan of water Now MI the Jars
with hot syrup, and put on the covers i'm
mediately. There will be about a quart
of syrup left. Seal it in a jar. 1t will
be excellent to use IN making sauces or
dishes for dessert in the winter.
Strawberry Jam-For every pound of
fruit use three-quarters of pound OF
sugar. Also use one pint of red currant
juice to every four pounds of strawber-
ries. Boil the juice of the currants with
the strawberries half an hour, stirring all
dipped out nearly all the juice, leaving the
fruit quite dry, and boil up rapidly for
about twenty minutes, skimming careful
ly Put in small jars with branded It's
sue paper over the tp.
Raspberries Preserved Without Cook
ing-After Kidding twelve quarts of rasp-
berries of stems and leaves, put them in
a large bowl with nine pints of granu-
lated sugar. Wash the fruit and sugar
together, and place the mixture in cool
place for three or four hours. At the
very thoroughly, and pack in jars. just
before packing, however, hold each jar
over lighted candle for half a minute
to exhaust the air. Screw the covers on
carefully. Wipe the jars and place them
in cool, dark place in the cellar Straw
berries and blackberries can be pre-
served in this manner.