The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-06-13

lain-lined saucepan with cup of wa
ter for each pound; when it comes
gradually TO a boil fill the Jars full to
overlooking the elastic band should be
on), then stand them in a Dot of cold
! water. with plates or straw on the bot
tom TO keep the jars from touching:
allow the water to boil. and the con-
tents of the jars also to become boiling
hot; have some hot strip near at hand
to make sure the jars are full, and
screw down the covers at once.
In preserving time. if new classics
for the glass jars run short and stores
are not convenient, hard. impossible
locking bands may he made soft and
pliable by soaking in water that has
one tablespoon of ammonia to two of
water: from five minutes to half an
hour will bring about the desired re-
! suit.
Grape preserves are often not a sue
! cess because the skins are not cooked
alone In a little water until tender:
! they require good steady simmering
When the pulp is squeezed out it must
be stewed until tender and the seeds
come away easily: ii is then to be put
/ through a hair seive and the tender
skins added with little of the water
| they were stewed in retained, the whole
/ boiled up together, with a good half
pint of sugar to each quart Bottle
while hot.
Many otherwise we'll : furnished
kitchen cupboards are without that
most necessary convenience, a hair
sieve. They cost only from % to 50
cents. according TO size. and by their
use all discoloration or ''tinny" taste is
avoided. If scalded after using they
are kept sweet and clean New tin is
all right, but it is difficult to have it al
ways new: however. fruit juices must
not be allowed to stand even in the
sfiniest Of tin, crooks are the right
thing.
SOME SUGGESTIONS FOR THE
KITCHEN.
Many housekeepers, who have stewed
tomatoes almost daily while the season
lasts, avoid the heat and labor of can
ming a large amount at once by cook
ing enough extra each time to fill a
quart glass jar; it is surprising how the
filed jars accumulate. Extra squash
and pumpkin NAV be cooked and pre-
served in the same way.
Our grandmothers always took care !
to have little boiled-dOwn cider in the /
storeroom for using in fruit cake, mince |
pies and the like, as it is cheaper and |
better than brandy for this purpose.
Our readers are advised to provide
themselves with a quart. To make
this quantity five quarts of cider must
be boiled gently until all but one has
evaporated. Bottle while hot Re
member that this is very strong, and a
tablespoonful goes a long way
When pairing and coring apples and
wash them first, the skins and
cores thrown into cold water, brought
slowly to the boil and simn,-~ed awhile
will yield a strongly flaS led liquor
hat may be converted into strip or
ELY.
Never throw away the water in
which green peas are boiled. 1t makes
delicious foundation for a PURGE or
With the addition of milk and some
lines little cream. if the shells of
-oung peas are also boiled therein,
lothing more is needed
The season is here when friends are
IRVING by late trains Something
earty' is needed for the tired travel
rs, and, as it ought to be warm,
ut not warmed over. dish. it must be
lade a study by the mistress herself
! chop or two may be made delight }
1lly tender and Juicy. and viii not Y
poll if the train is belated. if treated
8 follows: Sprinkle pepper and salt
pom the chops. then d-edge with -four,
ut upon strong plate. add a teaspoon
water, cover with another plate the z
anne size, and putin very slow oven
II an hour. Serve on the top plate, 4
hich at the last is turned down, and
lus the chop is not disturbed. This
cooking on scientific principles, and 4
Dtil tried the scientific result can
ardly be guessed at.
EMILY FORD.