The times., 1897-06-13
FOR EARLY JUNE.
When Fruit Is Abundant and Cheap
and Preserving Is In Order.

Vhcn rFuit Is Abundant and Cheap
and Preserving . in Order. !
With June roses come pineapples, In
perfection and at their very cheapest.
The straw berry pineapple, which appears
In such abundance during the latter para
OF May, does very well between whites,
but the perfection of this fruit Is found only
In the Sonth Sea Island pineapple, which
finds its way TO US with the first month Of
summer While this highI y-iiavored fruis
is cheap, and may be secured OF perfect
| rlpeness, preserves and sirups for frdit
! drinks should be bottled. Currants ara
| also at this season at their best for pre-
| serving Later On, when better for table
| use, they have lost much OF their natural
| gelatin The beautiful cherry eurraBts',
| are not as good for preserves as the early,
| smaller variety. The first week in June
usually also brings the best strawberries
] for preserving A point well worth re-
membering when preserving is that when
| cooking whole fruit the shape is kept
and wooliness avoided by adding a quar-
ter of tcaspoonful of powdered alB;n 10
every quart OF water, the fruit TO become
tender in this and shen drained and
added to the siFup, and cooked long enough
for The sweetness TO penetrate.
Follow the Injections given fellow, and
when any fruit is at its most perfect
stage and with the natural flavor See
that the fruit is not over ripe, wipe, bns
DO not wash, fill the wide-fnouthed glass
jars two-thiTds fuD. For every pound Of
fruit allow half OF granulated sugar.
Put the sugar in pcrcelain-iined sauce
pan with cup Of water FOR each pound,
when 1t comes gradually to a toll, fill
the jars full to oyerflowing 1.-THE elastic
band should be left on }, then stand them in
pot of cold water, with plates or straw
on the bottom TO keep the jars from
touching. allow the water 10 boil, and
the contents of the Jars also TO become
boiling hot, have some hot siTup near az
hand to make sure the Jars are full, and
screw down the covers at once.
In preserving time, if new eIastics for
the glass Jars run shoIt and stores are
not convenient, hard impossible looking
bands may be made soft and pliable by
soaking in water that has one tablespoon
of ammonia to twoo of water From fiy ernin-
utes to balf an hour viii bring about the
desired result
Grape preserves are often not success
because the skins are not cooked aioneina
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. 1t
is then to be put through hair sieve and
the tender skins added with little Of the
water they were stewed in retained the
whole boiled up together, with good half
pint of sugar to each quart Bottle While
hot.
Many otherwise weil-furnished kitchen
wiz
sary convenience, hair sieve They cost
only from 25 to So cents. according to
size, and by their use all discoIoration or
''tinny" taste is avoided II scalded
after using they are kept sweet and clean.
New tin is all right, but it is difficult to
have it always new; however, fruit juices
must not be allowed to st and even in ths
shiniest of tin. Crooks are the right
thing.
Many housekeepers, who have stewed
tomatoes almost daily while the seasou
lasts, avoid tie heat and Ia ator of canning
large amount at once by cooking enough
extra eacR time TO fill Crart lass jan
it is surprising how the filed jars accumu-
late. Extra squash and pumpkin may be
cooked and preserve d in the same way.
Our grandmcthers always took care to
storeroo:n for using in fruit cake. nince
pies and the like, as it is cheaper and
better than brandy for this purpose Our
readers aIe advised to provide them selves
with q quart To make this quantity five
quarts Of cider must be boiled gently until
ali but one has evaporated. Bottle while
not. Remember that this is very strong,
and a Tablespoonful goes d long way.
When pairing and Coring apples and
peaches wash them first; tie skins and
cores thrown into cold water, brought
slowly TO the boil and simmeIed awhile
viii yie,d strongly favored liquor that
may he converted into syrup or jelly
Never throw away the water in which
green peas are boiled. 1t makes delicious
foundation for a puTee, OF, with the addi-
tion of milk and sometimes a little cream,
if the shells of young peas are also boiled
therein, nothing more is needed.
The season is here when friends are ar
riving by late trains. Something hearty
is necessary for the tired travellers, and as
it ought TO be warm, but not wa rmedover,
dish, it must be made a study by the mis-
tress herself. A chop or two may be made
delightfully."- tender and juicy, and will not
spoil il the train is belated, If treated as
follows: Sprinkle pepper and salt upon the
chops, then dredge with flour: put upon a
strong plate; add a teaspoonful of water;
cover with another plate the same size, and
put in very slow oven for an hour Serve
On The top plate, which at the last is turned
down, and thus the chop is not disturbed.
This is cooking on scientific principles,
and until tried the scientific result can
hardly be guessed at.