The herald., 1895-09-05
A. Hamburger
& Sons
Peoples Store
RULES FOR
PRESERVING FRUITS FOR
WINTER USE

Tho Septem ber sunshine brings forth
fresh and delicious fruits, and warns the
provident housewife to make ready her
winter storeroom. AS these fruits Will
soon be i'll season, some recipes for pre-
pairing them for table use may be well
come, 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
pan of hot water and carefully fill 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 sat
isfaction when branded, as they have a
more decided flavor than any other. Se-
lect firm but ripe pears, peel and boil in
weak syrIp 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 a half q pint OF water and fill the Jars
containing the fruit with equal parts of
the syrup and white brandy. Cover i'm
mediately.
Ginger pears are delicious sweetmeat,
Use a hard pear. peel, core and cut the
fruit into thin slices. For eight pounds
OF fruit after it has been sliced use the
sape quantity of sugar, the juice of four
lemons, one pint of water, and half a
pound OF ginger root sliced thin. Cut
the lemon rlnds into as long and thin
strips as possible. Place all together in
preserving kettle and boil slowly for
an hour.
Speed pears are an excellent relish. To
make them, place in porcelain kettle
four pounds of sugar, one quart of vine
gar. one ounce of stick cinnamon, and
half an ounce OF cloves. When this
comes to u boil add to it eight pounds OF
pears that have been peeled and cook
until tender. Skim out the fruit and put
III glass Jars. Boil the syrup until thick
and pour it over them. Apples may be
used III the same manner.
Plckled pears are made thus: Boil to-
gether three pounds of sugar three pints
OF vinegar and an ounce of stick cinna-
mon. u sc 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 stone jar with the syru p
and cover. The following day pour off
the LIQUID and heat and turn over the
fruit again. 1t may require heating the
second time.
10 make grape preserves press with the
fingers the pulp of the fruit and put 1t
over the fire to boil. When boiling rub
It through a seive to remove the seeds.
Put the juice pulp and skins into pre-
serving kettle and to every pint add one
pound of granulated sugar ana boil as
thick as required.
Grapes are one of the best fruits VS.
have for jellies. Wild grapes are colsid-
cred by many as even better than the cul-
tivated fruit. To make jelly stem the
grapes carefully and wash well. Put them
lnfo a preserving kettle. cover and heat
slowly. Stir frequently and cook until
the fruit is we'll broken and has boiled.
Take from the fire and squeeze through
jelly bag. Measure the juice into por-
celain kettle and set upon the stove to
boil. For each pint of juice allow one
pound Of granulateu sugar and while the
juice is boiling place the sugar in tin
pans and put it in the oven stirring often.
When the juice has boiled steadily twen-
ty minutes add the hot sugar and stir
Rapidly until it dissolyes. 1t will make a