The Portland daily press., 1898-08-05
THE HOME.
PRESERVING FRUIT.

PRESERVING FRUIT.
The richest and most delicate favors
cannot be produced with inferior fruit or
sugar; neither from the choicest KINDS
unless proper methods, vessels and uten-
sils are employed. Sugar is used IN can :
ming to impart more delicious flavor to
the fruit, and has no excepting power.
The thorough expulsion OF the air, ana
jars and rubbers so perfect that 1t cannot
afterwards force it's way in, are what
"keeps' it.
1t is better to pare with silver knife,
for fruit will sometimes discolor before 1t
can be finished and dropped In cold
water.
The skins of peaches and plums may be
easily removed by pouring boiling water
over the fruit, but only few should be
taken at one time, and they should he al.
most Immediately plunged into cold wat
er to prevent softening.
The pits of cherries and peaches and
the cores of pears impart q richness and
delicacy of flavor that cannot be obtained
in any other way. There is more pectine
(gelatinous matter) around the cores and
skin of all kinds of fruit than in any 9TH
or part, and in making jelly neither
should be discarded. Knots, blacks pots,
stems and blossom ends should never be
left on fruit when making jelly.
| After once coming to boil fruit should
| cook slowly.
A more delicious flavor is impaired to
peaches If the syrup Is made OF water IN
which half the pits have been boiled. and
the fruit will be frmer if it is allowed to
remain in the cold syrup over night be-
| fore it is cooked.
| Peers and ounces should be cooked till
tender in clear water before they are put
| in syrup.
Green ginger. lemon, vanilla or other
! flayoring should only be used with fruit
that is rather devoid of flavor, as citron,
watermelon and some varieties OF pears
and apples A teaspoonful of sliced gin
ger root is sufficient for quart OF fruit.
| Large Siberian crab apples have less
s'crabbedness, and so make pleasanter
| jelly and preserves than the smaller yar1-
| ETY..
Equal quantities of plums and crabap-
pie make delicious marmalade.
Peaches will not make jelly .hat is firm
enough to retain it's shape when turned
| out of the mold; but it is one of the most
delicious sorts for cake, pudding etc.
By adding few pits to the skin OF
peaches and boiling them in as little wat
| er as will cover them, an excellent jelly
may be made.
Equal quantities of grape and ounce
skins make delicious jelly
Jelly cannot be raboiled without making
| it darker colored and injuring it's delicate
flavor.
Properly made jelly is sure to keep per-
fectly if the top is covered with parafine,
and afterwards with paper pasted down
closely at the sides. All that Is placed in
glass vessels should be covered with paper
to exclude the light. Tue latter not only
causes discoIoration, but Injuries the fla
vor of canned fruit. 1t should be kept in
a cool, dry place. Country Gentleman
LITTLE HORNS OF BREAD.
The Germans and French have deli
cious breakfast bread which somewhat
resembles bun in consistency. These
small 'tbreads" are made in curved form,
esembling about two-thirds of a circle,
and sharply pointed at the end like
goats horn. To make dough for this
purpose sift and heat until warm, five
cups of bread flour, add three well-beaten
eggs mixed into cup of warm milk;
half cup of softened butter, a teaspoon
| full of SALT and finally half compressed
yeast cake melted in two tablespoonful
of milk. Beat the batter until it blieters
Let the mass double in volume. 1t
should rise over night in cold weather.
When it is light, roll 1t out and cut 1t in
| to squares about two inches In size and
about an inch thick. Pull out two op-
posite corners of each OF the squares and
roll it between the palms of the hands.
Curve it around to form the horns. Let
the horns be rubbed with butter and set
to rise, we'll covered, for an hour. Rub
each of them over with the white of an
egg and dredge them with granulated
sugar. Bake them in a quick oven for
| fifteen or twenty minutes. New York
Tribune.
TROUBLESOME EYES.
A dark room and O little water are the
best eye remedies yet put on the market
So many people will continue to use
cheap eye lotions and poultices that a
word of warning Is needed occasionally.
They are all injurious and weakening to
the eyes. If it is only weakness that both
ers the eyes, give them rest in dark
room occasionally, and battle them in hot
or cold water. Cold water is for inf1amed
eyes; it will reduce Inflammation better
than anything else. Apply it as cold as
possible. Hot water is for tired eyes.
| This warns and soothes the muscles and
nerves, and rests the whole eye. Use these
remedies. and in others, unless advised by
an oculist
The Importance of clear, fresh, purified
water in summer is very great. 1t should
be used Internally in proportion to the
amount we eat. Drink long and freely of
| it, and our health will be better. Do not
| let beer, wines or any other beverage be
substituted for it.-Dr. A. S. Atkinson
| in n. e. Farmer.
CHDLREN'S BRUISES.
In discoursing to woman's club re-
GENTLY physician. dwelling upon how to
treat children's bruises, told of simple
method to sterilize needle that was to
be used to pick out splinter or other for
eign substance often jabbed into small
boys hands or knees through reckless
falling. If the needle is passed through
1oLol fapp or hoi Iipo xuo+o, 80 ....I