The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-08-26

ktilEltlS RafSdiltS ~ tttS WY O1 tt0dNSt
fruits. and we will be glad TO have in
readiness various receipts for their easy
preservation for winter use. II we are
tired of the usual plain preserves, newer
methods Of preparing raarmalades, pick
eled and spiced delicacies, as well as easy
methods of canning. will be welcomed by
the -housekeeper
First in order come canned peaches,
and the following is a good recipe for
their treatment
II the fruit is just a little too hard
to eat fresh it will be all the better for
canning. Pare carefully enough peaches
for one can. Have enough water TO just
cover them in your pan or granite-ware
kettle. The peaches should be haived ana
dropped carefully. the cut side down IN
the boiling water. Cook moderately,
keeping them covered, till a silver FORK
Will pass through them easily Have in
another vessel a syrup made of n cup
full OF ~granuiated sugar and two OF water
When the peaches are done. before they
have time to cook to pieces. lift them
carefully into the can; fill up the can
with the boiling syrup, shake down and
refill until the syrup bubbles out at the
top, then screw on the top, tighten as the
can cools; and after being sure that the
can is perfectly tight. set away in the
dark can closet. or wrap in brown paper
to exclude the light.
Proceed IN the same manner with the
other peaches and when all have been
canned strain the liquor in which they
have been boiled; measure and d to
every pint of juice a pound of sugar and
boil till it %jellies.
Peaches that are too ripe for canning
NAV be made into marmalade and If there
is difficulty about burning when cooked
on top of the stove, baking will obviate
the trouble. Peel the ripe peaches, slice
finely and weigh. For a pound of fruit
allow t~hree-euarter of a pound of gran
ulated sugar. With a masher make them
as fine and smooth as possible. Put in
an earthen jar, cover, and bake in the
oven like beans. This win take several
hours. when the peaches become solid
enough to jelly, place in tumblers, bowls,
ielly cups or anything. convenient. Cover
and seal when cold. the same as jelly.
fIlCSe QeS1rOuS OIL plGhiAAF P(dSAiS0 49,
read the following with interest:-VVith a
coarse crash towel rub the bloom from
the peaches Stick several cloves in each
peach. n for % pounds of fruit use IL
pounds of sugar. Put on the stove in a
large granfte-ware or porcelain kettle five
pints of vinegar and a handful Of stick
cinnamon. as it becomes hot gradually
stir IN the sugar When the sugar is
all dissolved. and the syrup is boiling hot,
put in the peaches, a few at a time Cook
until done and skim out in a three gallon
lar. When all are cooked, boil the syrup
down a little and pour over the peaches,
placing a saucer on them to keep them
rnder the syrup. IN a few days pour
off the syrup and boil down thick. BY
this time the peaches will have sunken
so that they VIII go into a two gallon
jar. Pour the hot syrup over them. put
on a plate and tie paper over the jar.
They viii keep until peaches come again.
Canned pears are delicacies not to be
sueezed at. These, the same as peaches.
are better not too ripe for canning. Peel
ousszI. halve carefully. and take out the
and core. Make a syrup the
SdlllE as AVI PE~C4lN-- IL III Ciod6A
pears for one can. Cover and COOK till
can with a silver fork, being careful not
to break the halves. Place a small tea
strainer on top Of the can, and fiji with
hot syrup. Give it a shake to settle
n exclude the gas. refill and seal. The
small seckel pear may be canned whole.
simply peeling and taking out the bios
som.
The housekeeper who wishes to pre-
pare spiced pears may find a useful hint
IN the following recipe:-Peel, cut in half,
and core twelve pounds Of pears. Take
three pints of cider vinegar, a handful
each of stick cinnamon and whole cloves,
and Ave pounds of sugar. Put the pears
in this syrup, cook till done, and can
while hot.
If Indian pickles are in demand follow
these direetions:-Cut into quarters four
of each Of the following fruits:-BIue
plufns. aprfcots, peaches n green cages.
Slice two ounces of white cabbage, four
hard boiled eggs, four small onions, ten
small ~cucurnbers. Mix all together and
dou tWC ounces Oh freshly picked ndStuI-
tiums. Place them an together in a
preserving kettle. Make a brine, using
Quarter Of a pound of fine salt to a
quart of boiling water. Pour the hot
brine over the pickles and let them re-
main in it until the following day. Drain
of the brine through a colander, and
spread all on large dishes. so they will
not touch, n stand in the hot sun for
four days, bringing them in in the even
ing, or if the weather is cloudy or damp.
Wash well in a colander and wipe dry.
Slice two ounces of grated horse-radish.
a Glove of garlic. twenty small. white
onions, one ounce of mace, two ounces
Of ground ginger. one grated nutmeg,
one pound Of graduated sugar, two
ounces Of mustard. two ounces of mus
tard seed, one ounce of turmeric pow
der. Mix all together with one pin of
cider vinegar; heat to boiling and pour
over the pickles; stir well UP from the
bottom and put into stone jars. filing
each jar about three-quarters full.
How women walk has recently been
the subject Of discussion in a Parisfan
journal. According to this authority tbe
palm must be awarded to French women
The English woman. It states. does NOT