The Providence news. (Providence [R.I.]) 1891-1906, 1897-09-13
My Dear Jane:

In my last communication promised
20 tell you something OF my methods in
picking and preserving. In the very
first place do away with the idea which
some people seem TO have that anything
is good enough 10 preserve. Only the
most perfect fruit or vegetables should
be used. for "specked" fruit, however.
carefully the bad spots may be cut out.
will never be quite satisfactory. An
other thing. do not try TO use brown SUI
gar; white sugar is really as cheap and
produces the finest syrup.
At the present time. nearly every one
Uses sealed jars in which 10 put the fruit.
Instead of stone jars, as formerly. and
there are good reasons for this In the
nrst place II requires less sugar-the old
rule of pound for pound not being OBJ
served with them; and again the fruit re-
tans it's natural flavor 20 a greater de-
gree. When the fruit is TO be put in the
eealed glass jars use only three quarters
OF a pound of sugar to a pound of fruit
a granite ware kettle is the best utensil
for cooking the preserves, but II any
other material is used be sure that IL is
thoroughly secured before using.
One vexatious thing which sometimes
happens is the accumulation OF mold on
the top OF the fruit. Some people will
tell you that This indicates that the con-
tents are i'm excellent condition. Well,
prefer mine in excellent condition with
outthe gray-green covering, and so, after
filling the jar, ! pour little melted
parafine over the top. which quickly har-
dens into a thin cake. This can be easily
removed, and used al another time. The
a 81 1sF la
less.
If your preserves should take a no.
tion 10 ferment ju5t remove them from
the .'Irs. add little sugar, reboil and
seal again.
To preserve cyirrGnts and cherries
whole IN bunches prepare them as you
would any fruit. allowing the three quar-
tcrs of pound OF sugar to each pound OF
fruit; when cooked drain them from the
7yrup, and then Cry them on stove or
vry moderate even. adding to them
cue ~ Of powdered loaf sugar, which
NIL slowly penetrate the fruit while the
hGuid part 81 the syrup slowly evapor-
atts. Put the punches on n sieve and
cry IN the stove, turning every SIX or
sight hours, and every time you turl
them sprinkle with powdered sugar.
when thoroughly dried lay in drawer OF
iarsc box Sc that the lunches viii not
'NGch each clNer. ANY kind Of fruit may
te preserved in thls way.
PECSEt;YEp WHOLE BERRIES.
DO not u-c over-ripe berries; have them
arm and " hole. Into he granite ware
kettle put a pound OF sugar and a cup
tui of water for every two pounds OF
t-riit, and let tie water and sugar cone
"r.draly to bcil. FIJI the Jars ab,u ut
\ 'o-thr-5 fuH If the uncookCd bCrr.-s
I'LL up to the briIl with The syrup.
Nov put the .ars in pan Of very coid
wr.cr on the stove and Let the water
neat un;l boiling and the fruit bee mes
scaidinS hct. TEsn yomCve them and :. al
tight. / have kept fruit THIS WY for
years.
At thls reason Of tho yecr there can be
had fine green tomatoes and thLs- or, de-
licious VIXEN preserved Slice sX tlesh
lemons without removing the skins, bat
taking out the seeds. and add to ono
peck Of green tomatoes; add TO this mix
ture six pounds Of sugar, common white,
and boil until transparent ard the syrup
is thick. a little addition OF ginger root
nay be liked.
delicious preserve may be r-aGc
from watermelon iind, almost as
good as c.t.cu, and many people can
not seem 10 tell the din nee Talk
the rlnds left from the melon, wash
thoroughly and cut iEt9 small pieces.
TO each pound CT Rad gJiow pound and
half OF sugar. Cover the Inside OF tha
kettle with green vine l,-tSs ana put IN
the pieces without the sugar. A layer ot
vine ieaves should cover each layer OF
r!nd; cover with water. sprinkle in a
.ew tiny pieces OF alum. and put n thick
cloth over The kettle. Simmer for TWO
hours and then spread on a fiat dish 10
cool. Melt the sugar. using q pint OF
water 10 n pound and half OF sugar, and
aix with IL the beaten white OF an egg.
Boil and skim The sugar. and when quite
;lear put in the rnd, and let IL boil two
hours; remove the rind. boil the syrup
again, pour IL over the rind. and let IL
temaln ali night In the morning boil
nv syrup with lemon Juice, allowing
one lemCn g. quart ofsyrup. when itis
thicl. enough 90 hang in a drop from
cod spoon pour over the fruit which
has PIT, lausly reen rut IN the Jars. Fin
the jars a"oGt tso-thirGs fun OF The
melon. ard $50 with the syrup. This Is
ircst GC'cit -s p.,scrVC.
1 sAaa o.te .od sDiHe more hints and
hcps on .tttrry,u-. and next winter
Whtn "a al, tL. s.nE them just re-
mcnJer AtUls cu..nari.y.
CO4rOEI JONES.
DCCtcr OF Cookery.