New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-09-23
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ABOUT THE PRESERVING OF FRUI'

ABOUT THE PRESERVING OF FRUIT.
The preserving season is drawing near its close.
Large quantities OF expensive fruits have been pre-
pared-delicous In themselves. but often too ex-
ravagant in for the daily food Of the average
man and woman for whose ia BILE they are prepared.
Like our "shut-up" parlors. they are for company
alone We do very little preserving for everyday
use. Most Of the homemade preserves OF the land
are prepared with characteristic American lavish
ness and too rich. except for those occasions
when display hospitality.
The average American housewife Is more likely
to neglect the food OF the everyday table than that
for special occasions When she does small
amount Of preserving the every day table Is usually
forgotten. and the entire amount Of money used is
expended In few costly preserves.
A much wiser method would be to omit all costly
preserves and prepare first sufficient quantity Of
those which are suitable for the daily table. There
few recipes given In these days for good. mex
pcnsive preserves. Some fruit Is rich In sub
stance that II may be made to do double duty.
The first water It is cooked parboiled in may be
poured OF and reduced for a jelly and the fruit
used afterward for marmalade or whole pre-
Sugar is now so inexpensive that It is the
fruit which is the chief cost Of a preserve.
Plums cheap fruit when purchased In
market. When jelly and a preserve can be made
from the plums and both preparations be the
for the poorest housewife to purchase.
Select firm. sound fruit. Cover the pums after
water IL then come slowiy to the boiling point.
to crack strain Of this water carefully Let it
boil steadily for about twenty or thirty minutes:
AsT this d ea Of tue aas ea ns A Ss RGuHS
thus formed to jelly Allow about three quarters
plums LETT They Should have been measured before
| they were boiled, Cook the plums and sugar to-.
You desire mamaade COOK the p San With
Rroush @ e pits S "nd
ss0l a be pa aGpt and ST fe nf ali 10
| marmalade. Stir 1t often
PEACH PARINGS JELLY.
| delicious jelly may be made OF the parings of
| peaches. pears. apples ounces. Save all the
sound cores of the apples. pears and ounces put
with the parings. Apple and pear jees are little
| insipid. and may be improved by adding orange
| juice ana grated orange rind or pineapple or
ounces TO flavor them. There is no advantage in
using the pulp of apples pears for Jelly as the
portion Of the fruit which forms the Jelly is found
! In the cores and skins. II about one-third ounce
pairing Is ADDED to apple parines delicious jelly
delicate Ran Jelly Of ounces alone ana IS more
fruit f Is n o Of Da frSt pSrnss wash the
especially deep. Lay aside all the sound cores with
water Let the mass cook for three.qusrters Of an
hour At the end Of this time strain on the liquid
oranges o add juice Of two oranges s and ~ ,he
SsvoTed with pineapple add S' cup 'o OF pneapps
an extra alfpound of sugar II the Jelly is simply
favored with lemon Juice the Juice of one lemon
10 every pint Of apple juice. In whatever manner
the Jelly Is Favored, boil the sugar and Juice down
until n Is a Jelly IL Is impossible to tell how long
it viii take 70 reduce lia1d Of this kind to the
cold cook It for twenty-five minutes. letting il
boil steadily all the time, and then try II by drop
ping little in ice water or cooling spoonful on
ice.
A talk will soon be given on how TO make new
and inexpensive marmaades and ounce and apple