The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-09-20
PRESERVING FRUIT.

tHC LES anu ueIlflDuS IEulfS ana WafnS
the proyident housewife TO make really
her winter storerooin. As these fruits
will soon be in season. s0ine recipes for
preparing them for table use may be
welcome. particularly as they nave all
beei tried and found good.
For Canning Pears-To every three
pounds of fruit allow one and one-half
water. Peel the pears and hay them in
cold water to keep them from turning
dark before they are wanted. When the
syrup is boiling. put the pears in and
COOK until they look clear or a fork can
be stuck nto them easily. Have the jar.
ta!iy MI them with the fruit. Pour the
not syrup over them. filling the jars to
the top. Cover and seal.
IN making brandy pears. Bartletts are
the only variety that will give entire
satisfaction when branded. as they have
q more decided flavor than any other.
Select firm. but ripe pears. peel. and boil
i'll a weak syrup until they can he pierced
with a straw. Take the fruit out. drain
and put i'll jars. Have ready a rirh. ho,
syrup made with three pounds Of sugar
and a half pint of water and FIJI the Jars
containing the fruit with equal parts Of
the syrup and white brandy: Cover i'm
Ginger pears are a delicious sweet
meat: Is" a hard pear. peel. core and
cut the fruit into very thin slices. For
eight bounds of fruit after it has been
sliced use the sam quantity of sugar.
the juice Of four lemons. one pint Of
water and half a pound of ginger root,
sliced thin. Cut the lemon rinds into az
long and thin strips as possible. Place
all together In a preserving kettle and
boil slowly for an hour.
Speed pears are an excellent relish.
!" make them place in a porcelain kct-
Tie 1our pounds OF sugar. one quart Of
vinegar. one ounce of stick cinnamon
and half an ounce Of cloves. When
this comes to Il l'oil. add to it eight
pounds Of pears shat have been peeled
and cook until tender. Skim out the
fruit and put in glass Jars. Boil the
syrup until thick and I"ur it over them.
Apples may bp us. III the same manner.
Plckltd pears are made thus: Boil
together three pounds of sugar. three.
Iints Of vinegar ami IN onnre Of stick
cinnamon. tsr kpvpil bounds of SOUND
pears. wash and stick three or four
cloves in each pear and put them in the
hot syrup and cook slowly twenty-five
with the syrup and cover. The following
day pour of the liquid and heat ani
turn over the fruit again. 1t may re-
quire heating the second time.
TO make grape preserves. prpSs with
the fingers the pulp from the fruit and
put 1t over the hre 10 iril. When boil
ing rub it through a sieve to remove the
seeds. Put the juice. pulp and skins
into a preserving kettle and to every
pint add one pound Of granulatpd sugar
and boil until as thick as required.
Grapes are one Of the best fruits W."
have for jellies. Wild grapes are CON
sldered by many as even better than
the cultivated fruit. To make jelly. stem
the grapes carefully and wash we'll. Put
fhsrpN mt - t<<1
heat slowly. Stir frequently and cook
until the fruit is we'll broken and has
boiled. Take from the tirt. and squeeze
through a jelly bag. Measure the juice
into a porcelain kettle and set u,on tn.
stove to boil. For each pint of juice al
low one pound of graduated sugar. and
while the juice is boiling place the sugar
on tin pans and put it i'll the oven. stir
ring often. When the juice has boiled
steadily twenty minutes add the hot
sugar and stir rapidly until it dissolves.
1t will make a kissing sound as it falls
in and melt quickly. Let tn" jelly inil
up once and take from the stove. Have
the glasses heated by standing them in
hot water and pour the liquid jelly into
them. When it is perfectly cold cover
the glasses. Jelly of two colorS and diff
ferent flavors may be made with the
same grapes by separating the pnl, and
skin of the grapes and c"rkin. each one
by itself. One will be purple and the
other amber.
Grapes make an excellent Spicttl fruit.
To prepare them. pick from tn" stems
seven pounds of ripe grapes and separate
the pulp from the skin. Put the skins
into a preserving kettle over the fire with
enough water to prevent them from
burning. In another kettle place the
pulp and cool until it will press easily
through a sieve to remove the seeds. Add
the strained pulp to the skins with half
a pint of. sharp vinegar and one ounce
each of white cloves, allspice. and CHINA
mon. Boil together until it is thick and
put into Jelly glasses.
Grape juice makes i fine sherlet. Put
in Il saucepan half a pound of ~granulated
sugar and one quart of water. Let it
boil a few moments. Take from the FIRE
and add the Juice of one lemon and a
Tablespoonful of gelatine that has been
dissolved in ! gill of water. When cool
add a half pint of juice from any dark
rich grape. and turn into a frtezer and
freeze. When frozen and before you re-
move the heater add the white of an
egg beaten to a frnth with one tablespoon
full of powdered sugar. Stir thoroughly
into the sherbet. Cover and repack.
Stand in a cool place for two hours.
For canning ~greengage> or blue plumS,
prick the fruit with a fork to prevent
bursting. Prepare a syrup allowing two
pounds of ~granulated sugar and a half
pint of water to ever! three pounds Of
fruit. When the sugar is dissolved put
in the fruit and heat slowly to boiling
point. Let it cnok ten minutes. Skim
out the fruit and place in jars. Let the
syrup boil another ten minutes. then pour
over the fruit and cover at once.
Canned blue plum> make delicious pies
for winter use. Spiced plumS are fine
with meats. The damSon plums have the
best flavor. To seven pounds of fruit
add three and Il half pounds of brown
sugar, one pint of sharp vinegar. and one
ounce each of cinnamon, cloves and all
spice. Scald them three times and put
into jarS.-New York Sun.