The islander. [volume] (Friday Harbor, Wash.) 1891-1899, 1895-06-20
CRYSTALLINE FRUITS.
A Few Fruits Which Are Best Expert
mented Upon.

Few Fruits Which Are Best Expert
mented Upon.
Few CONNECTIONS are more delicious
than candied fruit, and few sweetmeats
are more expensive, sixty cents pound
being the regulation price, and pound
represents very small amount. They
can be prepared at about half the cost,
however, at home, if care is taken.
Cherries, currants, pineapples, april
cots, pears and peaches are best expert
mented upon. The two former can be
used in punches; the pineapple is sliced
across the fruit, each piece being a
good quarter inch thick; apricots are
cut on one side and the stone slipped
out, while pears and peaches are halved,
and of course, peeled.
Make thick syrup, pound for pound,
adding for each pound small cup OF
water. Boil the sugar first, then drop
| in the fruit, and when they have
boiled clear take out and drain from
the syrup. If the cherries are stoned
| (the red ox-hearts make the finest, be-
ing not so sweet as the white and with
out the rank tartness of the sour red
ones), it is nice to string them on broom
spint as they can be more easily han
died.
Sprinkle literally with powdered
sugar, lay ON sieve and set the fruit
in warm oven. l used a wire dish,
such as our grandmothers kept fruit
in, set within another dish to catch the
syrup. In two hours return the fruit,
sprinkle with sugar again. Keep this
up until the sugar has all dripped out.
On no account have the oven hot, as it
will dry the fruit and leave it like so
much leather. And, of course, the
fruit must be laid in single rows when
drying.
When the juice has evaporated and
the sugar has formed a glazed surface,
put away in boxes in a dry place.
Waxed paper should be laid between
each layer. A bureau drawer is as
good place as any to keep them
Kenneth Wood, in Chicago Record.
Cooking Outfit for Campers.
The essential cooking utensils Of
the outfit are very simple and few in
number, viz: A fry pan, bean ket-
tie, two pail kettles, Wilson sklnnlng
smaller kettle fits snugly within the
larger one and CHS in turn fits within
the bean kettle. A suitable fry pan is
obtained by cutting all but about three
inches from the handle of the common
type of long handled fry pan. On the
top of that portion of the handle which
remains is firmly riveted an iron socket
of square cross section, into which the
squared end of green stick is thrust
as temporary handle. Fry pans thus
furnished have several advantages over
the common type. The handle does not
have to be transported, is nonconduc
tor, and the pan is not easily Overturn-
ed. The handle may be made long
enough to use without fire logs; the
pan may be balanced ON fire logs by re-
moving the handle and inserting it
again when the pan is to be removed.
A nine-inch pan weighs only about a
pound. These pans, as well as the
kettles which are here described, have
been in use for some time by the geolo-
gists of the Lake Superior division of
the U. S. geological survey, where
they were first seen by the writer. The
bean kettle is especially used for bak-
ing beans, but it can also be made to
do duty as an ordinary kettle. 1t is
made from Russian sheet iron, the
horizontal section being roughly clip
teal. The cover is made to fit over
the body of the pail so that the kettle
can be opened without the danger of
introducing ashes into it, The cover
handle is of wire and when not in use
lies fat against the cover. The bail is
also of wire working in a swivel rivet-
ed to the wall of the kettle, and when
dropped the bail lies snugly against
the side of the kettle. Outing for
June.