New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-10-17
RRasAIF7 OV5E-HOLD
IS, a, TALKS
THE TIME FOR PRESERVING.

THE TIME FOR PRESERVING
Experienced housekocpcfs puj of all tho autumn
preserving tina, be deferred until just after
the first frosrs. Then pears. apples. ounces green
tomatoes and other preserving fruits and vcgrta-
blcs are usually somewhat lower in price than they
are earlier in the season. owing 20 the large guam
titles market at this time
Pears md ounces and some apples are much
better II they rpened in the house. They
should lie from a week to two weeks IN cool. dry
fruit room before they In perfect condition for
splicing preserving.
Green fruit never makes good preserves. nor is II
desirable that preserving fruit be mellow. II must
be firm and yet ripe.
The ounce is the only fruit raised in our orchards
which Is always sold 10y tho piece or dozen never
by the measure The best apple ounces. the best
market variety OF this fruit. never command less
than So cents a dozen. Gnared kuotly ounces can
sometimes be purchased cheaper but thcy are not
worth buying
OUNCE PRESERVES.
Ounce preserves are better "a we'll as cheaper
when made up with apples Use half ounces and
half sweet apples. any firm. sound apple that
IL not too tart. Weigh Oh, three-quarters o.
pound OF sugar 10 every pound OF apples and
ounces weighed after they are peeled and cored
and quartered. Save the peelings and cores FOR
Jelly. Lay the fruit in water while YOU prepare tho
syrup; Add pint Of cold water TO every two
pounds Of sugar.
sugar. but has not boiled. add for every Two pounds
Of sugar used the white OF MIX the egg
with "A little Of the hot mixture and then draw the
kettle back 10 the coolest part Of the stove ana
beat II IN with the rest Of the syrup Let the syrup
After It has beiied about len minutes thick
scum will cover It. Skim this of. and the syrup
ounces In first and cook them slowly in the syrup
until they are nearly tender and then add ne
apples arc added. and in few moments the whole
preserve should be red. Put the quarters OF ounce
and aur,ieg I'm oil n
with syrup. and when cold cover them with bran
died papers AMI screw them up II you prefer you
Some housckecpers prefer to cover all their pre-
serves with Tin layer OF m Sii paratn "4T' IN
soon az the preserves become cold. As parafin
possosses no a'niy iHr ar" nr aator -
II prevents mould.
OUNCE JELLY.
The hes, ounce jelly Is made OF the peelirg and
cores OF apples and ounces. The Jelly Will be just
as fine In flavor and much more tender If the apple
cores and skins are used. No better jelly IS made
OF the pulp Of fruit than OF the skin. Unless there
Is scarcity Of skins ard cores 1t Will not he nee
essary the pulp Of the fruit at ail-enongn OF
1t clings 10 the pec,ngs and core for the purpose
OUNCE MARMALADE.
Ounce marmaade is made Of whole fruit. using
half apples and half ounces Cut the fruit up.
Do not peel or core IT, but remove the stems and
flower ends. Cut It into bits Cook II until tender
In Just water enough to cover It. Strain this pulp
through PURGE steve. Allow pound OF sugar TO
down ' in a poIcoaln- ned kettle until il is stirr
enough to form stirring 1t frequently, as 1t is apt
burn after the sugar Is added
PREPARED PEARS
Pears prepared with ginger make delicious. In
expensive preserve. Select firm. ripe pears. Peel
them and core them. II you arc making ounce
Jelly these Feelings may be used with ounce and
apple peengs for Jelly. Remove the flower and
stem from the pears and weigh them. Allow a pint