New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-07-08
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THE PRESERVING SEASON.

The Fourth OF July practically opens the preserv-
ing season. The sugar-.oaf pineapple reaches It's
lowest price at about this time; the red currant Is
usually Just in the proper condition for jelly While
the sweet cherry hangs crimson the tree. tempt
ing the efforts OF the amateur as well az Vi 'he
professional Gamer Of fruits.
A good preserver Of fruits is artist In her
way In the quiet Of the kitchen she can accom-
plsh wonders in preserving with simply the as
sistance Of some friends help Every hand cam
not be trusted with preserving This work re-
quires the refining touch OF intelligence and
delicacv of taste which H. lacking in the average
unskilled domestic. however good her Intentions
PINEAPPLE PRESERVES.
Pineapple preserves frequently failures. either
because they are cooked much or because they
are too A great many varieties OF pine
come 10 our market. The early strawberry pine
apple is an acid fruit, excellent for use on the
spring breakfast table, but not III FOR preserving
for two II is too acid. and therefore re-
oures the use OF too much sugar TO be economical.
and comes early In the season II does not
pay TO early fruit. If you can something equally
good later because there is more risk In keeping
It The sugar-loaf pineapple is so called from us
conical shape. 1t is pure white fruit with
shallow eye. which be easily peeled on Al
the height OF It's season I, should not cost more
than 81 a dozen at the downtown. markets. At up
town fruit stalls It is often than double this
price II Is best 10 preserve the pineapple In
moderately heavy syrup Allow about three-quar-
tiers OF pound Of sugar 10 pound OF the fruit.
measured after 1t has been peeled and cut into Htte
cubes or torn into shreds with fork. Prepare the
pineapple either way I, looks rather better cut
into cubes not over a quarter OF an inch square,
but some people insist that plneappes are never
more delicious than when they are peeled ana win
a silver fork from the core in shreds. Ih"re
Is however considerable nonsense talked and writ
ten concerning the use OF silver knife in peeing
hoe kpif lie usQ
honine knife such as all French cooks for this
purpose This does the work so rapidly that the
Fruit is not contaminated with the flavor OF the
steel What is necessary is rapidity Weigh each
pineapple as soon AZ It is peeled and cut up Slice
II in quarter-inch slices. and cut these into dice
with a large French cook knife working as
quickly as possible Put the pineapple in large
stone Jar and with three-quarters OF It's
weight Of sugar. After this. prepare another pine
apple and quickly cover IT as before. When all the
pireappes are prepared. put a cover on the jar
and let IT stand covered in the cellar or any COO
place until morning. In the morning the juice VIII
syrup viii cover the fruit Put this syrup with
the pineapple. over the IRE IN porcei porcelain Inc,
t IL bo ' for five minutes then skim it and can it
at once.
CURRANT JELLY
The safest and best way make currant Jelly is
the simplest Place the currants In stone jar
and set 1t in a pot Of water the The
lar should b. covered tightly. and be little higher
than the rim OF the pot. that no steam can get
10 the currants Cook them in this way thirty
minutes after tho water begins TO boil ms re-
move the fruit from the fire. crush IL with potato
masher and strain through a flannel bag. Do not
sou.eze the currants hard. as the jelly VIII be
cloudy II you do /; is better to press the JUICE
mound OF sugar Put the Juice over the fire In
porcelain lined kettle ana let y cook quietly for
twenty minutes after II boils Then add the sugar.
sir no dissolve quickly as possible. and as soon
as 4, hollis remove the kettle from the stove ana
an inc bowls and tumblers They should be stand
ing In a pan OF boiling water TO prevent their being
cracked by the hot Jelly. II Is now claimed ny
chemists that light H. powerful agent In fermenta-
ZION and for that reason opaque bowls or Jars are
| mould for the table. little iely may be PUT IN a
umh.r so that the color and clearness OF the jelly
| a prettv Jelly Of fine color is made by a mixture
| ~ hair white and half red currants. Make Diack
currant Jelly TO with venison by this rule
PRESERVED CHERRIES.
Sweet cherries do not mako a good preserve For
th,. purpose the sour Kentish cherry Is the best.
Sweet OK heart cherries. however make the best OF
canned frpit. Cut hall the stem from the rp'S''
soundest OK heart cherries all the stems,
AS YOU please Sterllze glass Jars by allowing them
| with their covers 10 stand for thirty minutes IN
| boiling water. Put the cherries into them as
| fast as you empty the water. and cover
| OF sugar 10 a pint OF water. Put on the steri-
| lized covers and immense the jars as soon as
/ they are all filled In regular cannery. or place
| them on a wooden rack IN the bottom OF q nat