Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1895-09-09
PRESERVING FRUIT.


her winter storeroom. AS these fruits
will soon be in season, some recipes for
preparing them for table use may be
welcome, particularly as they have all
been tried and found good.
For Canning Pears-To every three
pounds of fruit allow one and one-half
pounds of sugar and a half pint of
| water. Peel the pears and lay 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 fork can
| be stuck into them easily. Have the jars
| standing in a pan of hot water and care
fully fiji them with the fruit. Pour the
| hot 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
more decided flavor than any other.
| Select firm, but ripe pears, peel, and boil
| in weak syrup until they can be pierced
with a straw. Take the fruit out, drain
| and put in jars. Have ready a rich, hot
syrup made with three pounds of sugar
| and half pint of water and fill the jars
containing the fruit with equal parts of
| the syrup and white brandy. Cover inn
mediately.
Ginger pears are a delicious sweet
meat. Use hard pear, peel, core and
| cut the fruit into very thin slices. For
eight pounds of fruit after it has been
sliced use the same 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 as
long and thin strips as possible. Place
all together in a preserving kettle AND
boil slowly for an hour.
Spiced pears are an excellent relish.
To make them place in a porcelain ket-
tie four pounds of sugar, one quart Of
win N
and half an ounce Of cloves. When
| this comes to Il boil, add to it eight
pounds of pears that have been peeled
and cook until tender. Skim out the
fruit and put in glass jars. Boil the
syrup until thick and pour it over them.
Apples may be USE IN the same manner.
Picked pears are made thus: Boil
together three pounds OF sugar, three
pints of vinegar and an ounce OF stick
cinnamon. Use seven pounds 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
minutes. Turn them into a stone jar
with the syrup and cover. The following
day pour off the liquid and heat and
turn over the fruit again. 1t may re-
quire heating the second time.
To make grape preserves, press with
the fingers the pulp from the fruit and
put it over the ire TO DOil. 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 graduated sugar
and boil until as thick as required.
Grapes are one of the best fruits we
have for jellies. Wild grapes are con-
Sidered by many as even better than
the cultivated fruit. To make jelly, stem
the grapes carefully and wash we'll. Put
them into a preserving kettle, cover and
heat slowly. Stir frequently and cook
until the fruit is well broken and has
boiled. Take from the fire and squeeze
through jelly bag. Measure the juice
into a porcelain kettle and set upon the
stove to boil. For each pint of juice al
low one pound of granulated sugar, and
while the juice is boiling place the sugar
on tin pans and put it in 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 the jelly boil
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 f1avors may be made with the
same grapes by separating the pulp and
skin Of the grapes and cooking each one
by itself. One will be purple and the
other amber
Grapes make an excellent spiced fruit.
To prepare them, pick from the stems
seven pounds of ripe grapes and separate
the pulp from the skin. Put the skins
into preserving kettle over the fire with
enough water to prevent them from
burning. In another kettle place the
pulp and cook until it will press easily
through 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 cinna-
mon Boil together until it is thick and
put into jelly glasses.
Crane Juice makes fine sherbet. Put
in a saucepan half pound of graduated
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 freezer and
freeze. When frozen and before you re-
move the beaten add the white of an
egg beaten to froth with one tablespoon
full of powdered sugar. Stir thoroughly
into the sherbet Cover and repack.
Stand in cool place for two hours.
For canning greengages or blue plums,
prick the fruit with fork to prevent
bursting. Prepare a syrup allowing two
pounds of granulated sugar and a half
pint of water to every three pounds of
fruit When the sugar is dissolved put
in the fruit and heat slowly to boiling
point. Let it cook 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 plums 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 a 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.
Three Rules.
On one occasion (writes the Hon. A. L.
Tollemache in ''Some Recollections of
Jowett'O he said to me: "a friend of
mine of great practical ability told me
that he has laid down for himself three
rules of conduct; Never retract. Never
explain. Get it done and let them howl"
Jowett repeated these paradoxical max