Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-08-20
OF MANY DIFFERENT VARIETIES, CON-
MON AND OTHERWISE.

MON AND OTHERWISE.
Preserving and picking, which has al
ready engrossed the attention OF the
housekeeper for some weeks, will still
be fruitful subject for months to come,
until the approach of the winter season
relegates the last Of the fruits to tender
memory, or until the family larder has
been fully supplied with q complete
assortment Of sweets and sours. 1t Is q
hard task, and one involving much labor,
annoyance, and II might be said frequent
failures; but It should be added that the
latter are usually due to want Of care,
thoughtfulness and thoroughness--
hand at such times and in such employ
| ment.
II Is not always necessary, for this
purpose, to have the highest grade OF
fruit, as to size, fairness, and other
fancy qualifications; but there must
be no mistake in one respect-it should
always be fruit that Is sound, OF proper
degree of ripeness, free from contamina-
ton of any kind, fresh and reliable. Too
many times 1t is supposed that the
making up will hide defects which
ought not 10 exist. This Is being dis
honest to ones own self and family
very poor kind of deceit at any time and
under any circumstances.
Another thing which should be accept
ed at the outset il, in working from n
recipe TO follow that recipe implicitly,
in all respects. No matter II II may
| .o.,,, ,h., sau,. 30 tha ipctructinps ora
absurd, triiling, or unimportant. The
writer of the formula had reason for
Just the details laid down; 1t may not
have seemed desirable or necessary to
specify the wherefore for each step OF
the process, but quite likely the differ
ence between success and failure may
centre in some very unobtrusive point.
Wherever they are available, 1t Is best
TO use glass vessels for canning. They
are Clearly, permit at all times perfect
inspection OF the contents, and a house
hold once stocked and using care not to
break will require no msterial outlay In
the way of replenishment for years TO
come. IL is quite commonly supposed
that glass jars must be dipped in hot
water before they are filled, but this Is
not at all necessary a. guard against
breakage. III glass has been set on a
folded cloth wet with cold water, II may
be filled with boiling fruit without any
danger of break on account OF unequal
expansion. A grocer's tunnel and q
small milk dipper form the best known
combination for getting the hot fruit
into the jars, and il Is surprising TO OBJ
serve how much disagreeable labor !:
saved by these articles In combination
with the folded wet cloth as base fol
the glass.
Jeilies NAV be covered with waxed
paper, branded paper, or more readily
and efficiently by pouring over the tor
of the Jelly, when quite cold, enough
melted paratline 10 exclude the air. This
! hardens AZ once, may be readily removed
vi hen the Jelly il 10 be used, and is cap
able Of being reused for an indefinite
number of times. Any cheap paper
may then be put over the top OF the
tumbler or jar 10 protect from dust. The
paratline Is clear white wax, odorless
aud tas,eless, perfectly pure and harm
less in every way.
CRAB ArPLE JELLY.
This is one OF the standard varieties
easily and inexpensively made. Cut Tho
apples into pieces without removing
seeds or cores, as they improve the flavor
first making sure that the apples are en-
tirely clean, without and within. Set {
stone Jar in a pot OF hot water, and put
the apples in the jar without adding
water To them, unless they should
be very dry, in which case put cup
full OF water to every six pounds Of fruit
Let them boil for eight or nine hours
and leave them closely covered In the jal
all night. Squeeze out the juice the mex
morning, and To each pint allow pount
of sugar. Put the juice over the fire, ant
when boiling add the sugar. Allow 1t Il
boil for moment or two, till the suga
is entirely dissolved, then take from TIT
fire and fill the glasses.
CRANBERRY JELLY.
This is probably the easiest jelly Il
, make. Into quart Of water put three
quarts Of cranberries, two pounds o
white sugar. Cook thoroughly, MASKING
all the berries well, and pass the julie
. through fine sieve. Return this juice
10 the stove, cook for fifteen minute
longer, then pour into glasses in tn
usual manner.
OUNCE JELLY.
A good article OF ounce jelly may b
made from the cores and parings OF nic'
ounces, which should be cooked for n
thour or more in water enough TO fully
cover them. They arc then TO be rur
through colander and allowed TO Sc
till the pulp has we'll settled-probably
till the following day, the juice Is ther
drawn of through thin muslin bag
mes sured, and placed over the fire
Whe.: il boils thoroughly add pound 81
sugar for each pint Of juice, and boil I'll
the Jelly rolls from the spoon. IL 1t is no
appear stiff enough, after cooling In tn
bowls, il should be set in warm place
for couple of days TO evaporate.
RUSSIAN APPLE JELLY.
To the Feelings and cores from three
or four nice apples add pint OF ho
water. and set the vessel In the oven oil
by the fire till the water is strongly per
meated with the apple flavor. Their
drain of the juice and throw away thu
remainder. To the apple water add 4
large tablespoonful OF sago, and set 1t OF
the fire till all the water has been absorb
ed. The addition OF little lemon juic,
will improve the flavor. Put In mould'
to form, and eat either hot or cold. Ii Il
relished BY invalids. Rhubarb may b.
used in similar manner.
CANNED PEACHES.
Pare the fruit, cut in half, removing
the pits, and with these raw halves pack
the Jars closely. Made heavy syrup ol
two pounds of sugar TO pint Of water
and when il is well done pour it over the
fruit and seal at once.
PEACH PRESERVES.
The skins Of peaches may be instantly
removed by dipping them in scalding
water, then in cold water, and rubbing
off the peel; but IL this is done the flesh
will darken little unless cooked imme-
diately. For white peaches, therefore
il is better to pare with sharp knife
Put into preserve kettle three pound:
of sugar to four pounds of peaches, and
cook until the fruit Is clear. Then re.
move the fruit and cook the juice until II
forms a syrup Of the proper consistency
Half dozen of the kernels from the pits
should be added to the syrup for each
jar.
PICKLED PEACHES.
For half peck Of nice peaches, take