Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1897-09-10
SEASON FOR PRESERVING.
housewives Getting Ready to Pat
Up Sweetmeats.
Baltimore American)


Baltimore American)
This Is a promising season for preserv-
ing, and the housewives who pat up their
own sweetmeats are laying In large guam
titles Of sugar. The peach crop, about
which there were so many fears Is re-
| ported on all sides not to be a failure by
| any means. and. although there will be no
| glut nor over-production the crop Is plen-
| tiful. and prices may be relied upon to be-
come steadily lower. The apple crop this
year Is enormous, and barrels OF the
sound and rosy fruit may be purchased
for from 80 cents for medium to Is cents
for the finest varieties. Jellies and mar
malades will not be sighted, for ounces
and damsons are plentiful. OF pears.
also. there is a large harvest. and large
quantities Of the green and yellow fruit
are TO be seen on the stalls Of the mar
kots. The berry season was distinct
success, and there should be no lack OF
jams this winter
The canning end OF the industry will
not suffer. either. Tomatoes will be very
cheap, the fine varieties now bringing
about 30 cents bushel. The late rains
have benefited the corn. and Ii has sprung
up tall and large. with many ears to the
stalk 1t IL now being harvested, and the
markets are receiving quantities of the
silken-tasselled cereal. Although the
crops have not been so plentiful as I'm
some preceding years, the season has
been far from q bad one.
Below are given some OF the best recipes
for preserving fruits and vegetables Each
one has been tested and not found want
ing:
HOW TO MAKE JELLIES.
Jellies.-Put fruit in the kettle and bare
ly cover with water. In the case OF
grapes, and such like fruit, the water
will be entirely unnecessary, as their
natural Juice will suffice. Let the fruit
cook thoroughly, and then put the con-
tents or the kettle into bag and hang
up to drip. Some will use none but
flannel bag, but one made OF cheeseclo,h. |
or even a common -four sack, has been |
found to answer the purpose quite as
well. II not better
DO not under any circumstances I'M
dertake TO hasten the work OF straining |
by squeezing the bag as it will surely |
force some of the pulp through. and the
Jelly will be cloudy. After this measure
the juice, and to each pint of juice allow |
a pound OF sugar, but do not mix as yet
Let the juice come to a boil and then
boil for fifteen minutes, skimming con-
stantly. Take It of the fire and add the
sugar. and, after letting II come to a boil
again, boil for exactly five minutes Take
off and put In glasses.
III these directions are followed. espe-
,ially those I'm regard to the time the
Juice Is allowed to boil, IL will never fan
% Jelly.
HINTS ON PRESERVING.
For preserving apples. pears, peaches
Fellow tomatoes, etc. Pee. fruit. and
lalve or cook whole. as preferred Use
'ound of sugar to a pound OF fruit Cover
With water and allow 10 boil until clear.
n the case Of tomatoes and fruit OF a
Ike juicy nature, no water will be neces-
AIRY. Cook well, and, after removing
rom the fire, allow the syrup TO boil down
Until thick.
A little ginger and lemon peel. with
some kind of fruit, improve the flavor
greatly.
Potpourri-Take apples. pears. and
peaches In equal proportions: Cut up and
lllow a pound of sugar to pound of
ruit. Then. instead of covering with
water. use the juice of grapes. warmed
md strained. Season with orange peel
md q very little cinnamon. This makes
most toothsome preserve and costs
'ut little extra for the grapes. III some
Ireen hgs can be obtained. they make |
desirable addition to the preserve.
Sweet Pickle Peaches.-To nine pounds
( peeled peaches, take three pounds of
ugar and one pint Of cider vinegar. Boil
ntil clear. Then add one teasponfui OF
loves, one OF mace. and one OF alspice
whole. Put the fruit in Jars, and pour
he syrup over them hot
PICKLES CHOWCHoW, &c.
"A |
nough to float an egg. Pour over the
ucumbers. and allow TO remain for three Z
avs. After this, heat half vinegar and
alf water. and pour over cucumbers each I
ay for three days. Then allow them TO
TAX in clear water for one day. Heat |,
negar boiling hot, season with celery /
led, horseradish peppers a little garlic
III, mustard seed "A little sugar. or v
her condiments to taste, and, after first Z
aiming the cucumbers, pour over them
I'd put in jars. u
half peck green toma- q
les, one large head cabbage, one large
lad cauliflower one half peck string
ANS, one quart small onions, one dozen {
rye cucumbers, one dozen red and one u
If dozen large green peppers, two u
noes celery seed. one half pound ground y
ustard, one half pound mustard seed. +,
e ounce tumeric. Slice fine, and cover | h
tn one pint OF salt overnight. Mix, | h
yer with vinegar, boil, and let boil for p
or 30 minutes. II
)nicn Pickle.-Do not skin the onions. d
Ike brine strong enough to float an egg; !,
II. and. while boiling hot, pour over the ..
ions. Repeat this every other day for T
lie days. Then skin the onions and let
em soak In fresh water overnight. Take NJ
and drain. Boil vinegar and spices to I.
[ taste, and pour over the onions. Tie u
} jars up and place In the sun. The n
ons will be firm and crisp. u
'rench Pckle.--One quart large cucum- "
3. cut In pieces; one quart OF small IL
whole; two quarts silver
ons, four heads caulihower, one quart to
zen tomatoes. Put all In brine over sc
hit. Mix two cups sugar, one pound 49,
stard, one cup sifted -four. one ounce ~
neric. with a little cold vinegar. Stir se
D one gallon OF boiling vinegar. Boil L.
'ew minutes, stirring constantly. and.
err removing from the fire, add heap M
teaspoonful Of red pepper. Drain the re
etables and pour the boiling mixture %
r them.
CANNING.
he preparation OF fruits and vege- IA
les for canning is very simple and re-
res little explanation. They should be
ked according TO their nature, and the
soufng ia largely matter IN he left mi