The Portland daily press., 1895-11-16
THEHoME.



After thoroughly washing and removing
all imperfections. the next process 20 that
of soaking, which is nee essarv in oraer
to restore to the fruit, as far as NAV he
the moisture of which it is deprived in
the course of desiccation. As it reonired
time to remove this moisture, SO it will
REQUIRE time to put it back, and from
twenty-four to thirty-six hours are none
too many to allow for this part of the
programme. Use large granite ware
or crockery dish and a generous ouantity
of water-unough to cover the fruit to
the depth Of at least an inch-and then
in order to admit the air, and at the
same time keep out every particle of
dust, cover the whole with clean cloth,
first laying a slender stick across the
top of the dish to prevent the cloth from
ssagging'' into the water.
If YOU put the fruit to soak before
breakfast one day it will be ready to stew
during the next forenoon, when it
should be takon carefully out of the
water, and put in crock, or a granite
ware or porcelain-lined kettle. The water
left in the pan should be allowed to set
tie and then be poured carefully off the
dregs into the cooking Kettle, and more
be added if necessary, remembering
that the frllit-unless you are preparing
it for pies, buildings, or butter-should
be Just covered with Liquid while cook
ing.
An hours gentle boiling on the back
of the range, where there is no danger of
that dreadful catastrophe, Catching
ons' will be found sufficient for nearly all
kinds of fruit. Add sugar very sparingly
since fruit prepared in this way needs
little if any, and only a few minutes be-
fore removing your kettle from the stove.
Use a silver spoon and stir it in gently,
in order not to "stodge'' your fruit,
which, properly treated, will be nearly
as perfect In form as it is in favor, and
let it boil up once or twice, and your
work is done.
Apricots treated in this way are simply
delicious-luscious, golden-yellow slices
half submerged in rich amber syrup, to
which any addition of sugar seems to
those who appreciate the flavor of this
most delightful combination of the best
qualities of peach and plum, wholly su-
perduous. Peaches are also most salts
factorily prepared in this way, but should
be cooked about fifteen minutes
longer.
About apples and pears one has to be a
little careful, as there is great deal of
difference in the quality of these fruits,
some requiring lemon to make them
palatable. Tasting after the fruit is
stewed, is the only way to
decide what additions are necessary. 1t
is to be nouou, however, that where lem
on is to be added (the juice and grated
yellow rind being preferable to slices
always, it should be added after the
sugar has been put in and thoroughly dis
solved. Prunes prepared according to
the foregoing instructions are positive
revelation to those who have known
them in the shriyeled and generally repel-
liant form in which they usually appear.
They assume gracious plumpness of
physique, smooth and shining COM
plexion, and a juiciness and melting ten
derness of disposition which render
them captivating in the extreme and
even the most inveterate Of prune haters
is conquered when he or she beholds
them in this most attractive form and
having tasted, tastes and tastes again."
Raisins, dried grapes, cherries and
dried berries are all very satisfactorily
treated as here indicated. and excellent |
pies and buildings can be made from all
varieties Of stewed dried fruit, remember |
ing only that in preparing it for such
purposes you should use much less water. |
Delicious buffers can be made from |
all kinds of fruits by stewing them as
then passing them through |
coarse sieve, and returning the smooth |
pulp to the kettle, boiling it, with con |
slant stirring, until it is of the right |
and adding the sugar few |
minutes before removing from the range. |
Marmalade is made in the same way, |
but must be boiled much longer, as it is to |
be much thicker, and sugar must be used |
N the proportion of pint to q pint |
IF pulp, after which it must be cooked |
atleast five minutes, being careful to stir |
IN from the bottom without cessation, |
IS it scorches readily.-Florence Percy |
Matheson in Good Housekeeping.