The Providence news. (Providence [R.I.]) 1891-1906, 1897-08-13
(Copyrsgho
sI-EdEG

My Dear Annie-Fruit Is now well to
the front and all good housewives are
thinking about their preserving. have
not begun to put up very much as yet, ex-
cept little jelly and some cherries.
nave found II better TO use three-quar-
ters OF pound of sugar TO every pound
or fruit than the old rule OF pound for
pound. There cannot be too much care
taken In selecting fruit for jellies, for IL
the fruit lis overripe any amount or time
IN boiling will never make II jelly. BE
sure and carefully skim off the juice af-
Ter IL begins TO boil and the scum rises
TO the top; II allowed to boil under the
Jelly will not be clear. DO not stir IL
while IL Is boiling. BY keeping these
general principles i'm mind and following
recipes closely, / think you will have
good luck. In putting up cherries, take
large, ripe cherries, weigh them, and to
each pound allow a pound OF loaf
sugar. Stone the cherries (opening them
with a sharp guild and save the juice
that comes from them in the process. As
you stone them. throw them into large
pan and stew about half the sugar over
them, letting them lie in IL an hour or
two. Then put them into a preserving
Kettle with the remainder of the sugar,
and bell and skim them till the fruit Is
clear and the syrup thick.
You say you would like to put up some
whole apples. For this pipplns are best.
Peel corr large firm apples and throw
them into water as you pare them. Poll
the parings In water for fifteen minutes.
allowing a pint to one pound Of fruit.
Then strain, and. adding three-quarters
OF pound of sugar TO each pint of wa
ter, as measured at first. with enough
lemon peel to impart a pleasant flavor.
return to the kettle. When the syrup
has been well-skimmed and is clear, pour
It boiling hot over the apples, which must
he drained from the water in which they
have hitherto stood. Let them remain
in the syrup until both are perfectly cold.
Then, covering closely. let them sim
n;er over a slow fire until transparent.
When all the details of these direc-
tions are attended to, the fruit will re-
main unbroken. and present beautiful
and inviting appearance. tried new
way OF making
CURRANT JELLY,
and I am sure you will like IL as we'll as
i do.
Wash and squeeze the currants in the
usual way and put the tuiee In Il. stone
jar. and place in some cool corner of the
cellar. In about twenty-four hours a
considerable amount OF froth will cover
the surface, produced by fermentation,
and this must be removed, and the whole
strained again through the jelly bag.
then weighed and an equal weight of
powdered white sugar is TO be added.
Stir IL constantly until dissolved, and
then put In jars, tied up tightly and set
away.
At the end OF another twenty-four
hours a perfectly transparent jelly OF
the most delightful flavor will be formed.
which will keep just as long as If IL had
been cooked. This manner of preserv-
Ing currants is at least worth a trial.
Mold can be prevented from forming on
jelles by pouring a little melted para
fine over the top. When cool ii Will
harden to a solid cake, which is easily
removed and can be saved for another
year.
Later on will write you more fully
concerning the fruits which come later
In the season.
Your cordially.
COMFORT JONES,
Doctor OF Cookery.
Dorchester Mass.