Little Falls weekly transcript. (Little Falls, Morrison Co., Minn.) 1894-19??, 1898-10-04
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MARMACAOES:

Vsv 0sasesl Directions and Some Spo-
aiai 1soapss For These Popular Prsssrvss.
From the standpoint Of wholesome.
Ness or popularity fruit jams and mar
nalades differ widely, but as far as
making is.concerned they are identical.
Only eurrants and berries oan be used
or Jam proper, while marlnalade has
he entire range Of larger fruits from
plums to ounces. The substitution OF
formulated for coffee sugar and the heat
ing Of both the sugar aud the fruit be-
lore they are combined hos given both
.onserves finer color and flavor. But
hi spite of this jams-cspecially currans
md raspberry have lost their old time
prestige. Familiarity with the possible
results of eating fruit seeds was the
Handwriting on the wall" that sealed
their doom. Or the other hand, r,arma'
ladies' were never SO delicious, 50 varied
Or 60 popular as now. 3, ."'% ~ ~
No other preparation Of fruit requires
such close attention from first to last.
Constant and thorough stirring with .
wooden lsdle to prevent the mass from
adhering to the bottom Of the kettle
will alone insure success. A porcelain
lined kettle is better than q granite
ware one, because thicker.
Marmalade requires little longer
cooking than jam, because the gelatin
Gus skins aud seeds are rejected. The
fruit is first cooked until soft. Then
mashed through puree strainer to free
the pulp FROM skins, etc. 1t is then re:
turned to the fire. The sugar added on
the mixture cooked slowly and steadily
until it il smooth and little cooled on
q plate is firm and free from water.
These general directions preface the
following recipes in Good Housekeep-
ing for several kinds of marmalade:
Plum Marmalade:-Wash, weigh and
cook the fruit, strain, add three-fourths
Of pound Of sugar to every pound OF
fruit and cook 25 minutes.
Pineapple Marmalade.-Pare and dig
out the eyes, CRATE the fruit or chop 1t
very fine. Cook in its own juice and
the least water possible until 1t can be
easily pierced with fork. ..
Peach Marmalade.-Pare, stone and
weigh the fruit and allow lemon to
every three pounds. Carefully pare the
thin yellow rind from the lemons and
cook it with the fruit. Put the sugar
and pulp over the fire. Boil five or more
minutes and carefully remove all the
white scum which rises. Add the juice
of the lemons and cook ten minutes,
stirring constantly. If preferred, the
chopped kernels of ono-third the pits
can be used instead Of the lemon peel.
Crab Apple Marmalade. Wash, quar-
ter and core the fruit cover the cores
with cold water aud stew an hour.
Strain the liquid over the apples and
cook until soft. Strain the pulp, add
sugar and cook half an hour; then test
aud cook longer if necessary.
Ounce Marmalade.-Pare, quarter
and core the fruit and drop the latter
into cold water. Cover the parings ant
| cores with cold water, stew slowly to-
two hours and then strain through
strong jelly bag, extracting all the &c
latinous substances possible. Drain th'
FIRST on a cloth and cook until tender
in the liquid strained from the core'
and parings. Mash the fruit through {
coarse sieve, add the heated sugar ant
cook Is minutes