The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-09-05
THEHoME.
Plum Preserves.

Plums are canned like peaches. lb ID
not advisable to remove the stones for
canning or preserving, as this cannot be
done without breaking the fruit. Dam
son pluns should have the skin pricked
needle, and all other varieties may be
peeled by dropping them into boiling
water for a minute or two so loosen the
skin. To preserve white plums make a
syrup Of three pounds of sugar and one
pint of water, SWIMMING the syrup az
soon as it boils up. Peel the plums,
then drop them few at time into the
boiling syrup and cook until they can be
pierced with silver fork. Fill jars
with the fruit. pour in the boiling hot
syrup and seal.
fhe following is also good rule for
preserving plums: Weigh the fruit and
scald with boiling water to remove the
skins. Let them stand for IN hour after
peeling to drain; remove this juice. Put
the plums in a kettle with the sugar,
which should be in the proportion of
pound for pound, placed in the kettle in
dib6l uttb6 Idly oTb. Z OuI Uuo JulC0 Ot0E VIC
top. and bring slowly to boil; when
boiling hot, rsmoye the plums and place
upon large dishes in the sun. The plums
will need the utmost care in handling,
and perforated SKINNER should be used
to remove them from the kettle. Boil the
syrup until rich and nearly thick enough
to jell, add the plums and boil ton min
utes, again remove them to platters to
cool and harden; kee p the syrup hot;
I'LL the jars with the cooled fruit, thon
pour in the syrup, cover to keep in he
heat, aud when cold tie up as desired.
Dam on pluD,s are put up the same way
except that the skins are only prioked,
not peeled.
English Damson Jam. and skin
as many pounds of damson plums as
you desire to put up. Allow three-quar-
ters of a pound Of sugar to every pound
of fruit. Add about cupful of damson
juice obtained in the same way as you
do the juice for jelly. Stir this in the
plums, and you need not add any water
to prevent their burning. The skin is
removed by throwing boiling water over
the plums and skinning them with the
| fingers. Let the juice and plums boil
together for about twenty minutes, stir
ring continually. Then strain the mix
ture through porcelain lined colandel
to remove the pits. Return the jar to the
fire. add the sugar, and boil it for hall
an hour longer, stirring it very frequent
ly to prevent Its burning. Green gngt
plums are sometimes made into jam by
this rule, but they do not make as rich 6
jam as damsons.-N. E. Farmer.
| Marmalades.
| Marmalades have been largely super
seeded by preserves and canned fruits
There are many fruits which are es
pecially suitable for marmalades. Peache,
are especially delicious prepared in thil
way. Select perfectly ripe and luscious
peaches. 1t requires a rich peach tc
make good inarmalade. Peel, sto n.
and weigh the peaches. Allow three
quarters of a POUND of granulated sugar
to every pound of fruit. Mix the fruit
and sugar together and put 1T in a porce
lsin-lined kettle at the back of the fire
whsre it will slowly heat and draw the
juices out Of the fruit. Stir it up from
the bottom several times while it il
standing. When it is quite hot and juicy
draw it forward where it will cook. LIE,
it boil for at least three quarters Of al
hour, stirring 1t frequently. Add to tn,
peaches when you put them over about {
Third of the kernels of the peach pits
blanched and cut into shreds. Let tn,
marmalade stew until it ia a thick,
smooth paste. Test it by dropping a lit
tie in water or by pressing the fngel
through little taken out to cool. If i
ourls before the finger it is done, or il
when dropped in water it does not dis
solve at once.
Apricots make a very delicious marina
lade, which is made exactly the sam,
way.
Pineapple marmalade Ia, as frequently
prepared as any other. Select large suga
loaf pineapples, peel them, take out thu
eyes, which are not very deep in a sugar
loaf pineapple. and CRATE them on por
celain CRATER into an earthen dish. D,
not CRATE the core. Weigh the juice ant
pulp and measure out to every pound
Il three-quartrs Of a pound of sugar. Miz
the sugar with the pulp and boil 1t TO
an hour to an hour And three-quarters
till IL is smooth, clear paste and firm
kQuipces make delicious marmalade, a
do harberries.
One OF the best and most delicious O
marmaladss Is prepared from apples an
the core and peeiing Of ounces left afte
preserving. Put the peeling and core
in just water enough to COOK them an
let them simmer. When they have cooke
for three-quarters of An hour and ar
thoroughly tender, strain. off the juic
and measure it. Add two pounds of or
pies cored and peeled, TO an equa
weight of ounce juice and add three
quarters of pound Of sugar to ever
pound of this mixture Boil it down til