The representative., 1899-08-10
Tor any length Of time.
PINEAPPLE.

| Home-canned pineapple is delicious.
but Is one OF the most troublesome
fruits to handle. The scaly peel or COW
ering is hard on the hands, as is also
the Juice, the latter seeming to perfo-
rate or eat into the fingers. For this
reason one should never attempt to put
up but few at time.
Some chop the pineapples In small
pieces In chopping bowl, but they are
far nicer cut in large, thin slices, as
large as the bottle will receive. When
finished they should be almost trans
parent. Pears halved. cored and canned
In the same way, that is, boiled in syrup
until a silver fork makes an impression
on them, are quite as luscious
CARE OF CANNED FRUIT.
| Do not put the fruit into permanent
| quarters under a week. during which
| time it should be carefully watched, the
least suggestion of fermentation render
ing it necessary that it be reheated and
resealed. Examine carefully into the
| cause, which may prove to be a defect
| i've bottle, lid or rubber. They are got
ten up on such cheap plan nowadays
that defects In some part of the outfit
Is quite common occurrence. The
rubbers should always be allowed to lie
In tepid water for at least an hour be-
fore using, then wiped perfectly dry be-
fore placing on the jar. All moisture
should be removed from the lid and
neck of the bottle after the fruit is
| filled in, before sealing.
A cool. dry. dark place is the best for
keeping fruit. Care should be taken
that the temperature never drops to the
freezing point. OF course a regular
fruit closet, kept perfectly dark, is the
best for this purpose; but, unfortunate
| ly, everyone is not provided with this
convenience. Where it is necessary to
keep the fruit in an exposed place, each
| bottle should be wrapped in paper In
! order to exclude the light. This not
only prevents the darker fruits from
fading, but takes up what moisture
would otherwise adhere to the outside
of the jars, and develop into mold If
cellar shelf is used for this purpose,
cloth should be spread over the WHOLE
and this should be removed occasionally
and summed
PRESERVES.
The old rule, and most recipes, call
for pound of sugar to pound of fruit
| This is really more than is necessary
| for most fruits. Where the fruit is tart
this is the better plan, but when pre-
serves are sealed there is no necessity
| for using quite this amount of sugar,
nor in cooking them down so much as
| was the custom in years gone by. Then,
sealing preserves was an unheard- of
thing, and they must needs be cooked
down until they were thick and strong,
in order to make them keep. Putting
them in air-tight bottles or jars does
away with this, and gives you instead a
milder and more palatable article.
| JAM, MARMALADE AND BUTTER.
These are about one and the same
thing. We usually speak Of the berries
| as being jammed. Where the jam is
made with the seeds in it, the berries
should be crushed we'll before putting
| on to cook. In these spreads" three
fOurths OF pound of sugar should be
used to pound of fruit. There is more
| danger of cooking too much than not
enough, as it stiffens considerably as it
| cools. The best way to test is to dip
out spoonful into saucer and allow
| to cool couple of minutes. If it be-
| (Which can readily be seen by fitting
the saucer to one side). you are safe in
| removing it from the fire at once
In cooking up fruits preparatory to
making butter or jam, it should not be
! weighed until the waste portion is re-
moved and the mass ready for cooking.
This should always be cooked a while
before the sugar is added, as the cook
ing Of the two together for length of
time is what makes it strong. The
| greater portion of water contained in
| all fruit can thus be removed without
endangering the delicate flavor AS in
preserves, where the fruit is sealed, it
requires much less cooking down.
Twenty minutes after adding the sugar
Is sufficient in most cases. Granulated
| sugar Is the best to use for this purpose.
| although the "C' or coffee "A" can be
used with good results.
JELLY
Never attempt to make Jelly with
anything but granulated or loaf sugar;
pint of sugar to pint of juice. The
fruit should be cooked only just enough
to make the juice run easily. Where
the fruit becomes mushy the pulp him
ders the free flow of juice, and is quite
apt to make the jelly cloudy Do not
squeeze the juice out, but allow to
drain. A pointed bag made of thin
muslin is best for this purpose. After
measuring the juice, allow it to cook a
few minutes before adding the sugar.
When the sugar has thoroughly melted
and tho mivt,,ro hOi1od ,,v, 1yol1 - cho,,1a