Evening star., 1900-06-02
CATHERINE TALBOT.
H o u s HOL HINT

While June skies and June meadows the
fragrance of lilacs. roses and new-mown
hay. the liquid notes of the meadow lark
and the CHEEKY call of Bob White seem all
in league to the housekeeper TO leave
her cares behind and come out into the
sweetness and glory of it all, the laden
cherry trees. the crimson and ivory fruited
branches of the currant. the luscious straw
berry and the fragrant pineapple set up in
sistent count nter-caims for immediate atten-
ton. No month possesses such varied at
fractions to the woman who loves the book
of nature. and no month sounds a sterner
call to duty. Happy is the woman who can
effect compromise If there wide
porches about the house. much of the work
of preparation can be done out of DOORS
who would sit in hot kitchen huling ber-
r1es, pitting cherries or shredding pineapple
when the same pleasant work can be done
under the shade of the trees or beneath the
vines. Arrange to do as much of the work
as possible in the cool of the morning, ris-
Ing earlier If need be. Don't attempt to do
too much at one time. A half dozen cans
OF fruit put up in a morning or dozen
glasses of jelly will still leave the afternoon
clear for a walk, a drive. a rest in the
hammock row on the river or tea on the
!awn and there thirty mornings in
June to do it in.
Ihe W1esbaden process of preserving
strawberries remains the best rule for keep
ing the evanescent flavor and color of this
most delicious of fruits. The genuine rule
as furnished by Wiesbaden housekeeper
caiis Tor the use of honey instead of sugar.
out unless one can be sure of the pure un-
adulterated honey, sugar is preferable
Select two lots of berries both sound and
dead ripe, the one to make the Juice with
ana the other to can. Smaller berries will
.i,Ir oo i1r the juice. For every pound of the
smaller berries allow a half pound or sugar
and place in layers in an earthen bowl or
stone crock over night. covering them and
placing where they will be cold. This will
Keep them from fermenting and they will
make their own Juice The next morning
drain off this juice and add honey or sugar.
IN the proportion of quarter pound of
honey or a half pound of sugar to each
PM OF Juice Boil this syrup down to one
thlrd OF the original quantity skimmino off
any iroth that arises. While the svr1In is
Seaidlns rinse the jars inside and out with
not water fill close with the nice whole
berries fasten the lids part way. leaving
OH the rubbers. and set in fruit racks or
gripping pan. in the bottom of which is a
.hick wet towel. on the back of the range
20 Aeep warm lnvert a wash boiler over
me Jars TO assist in retaining the heat
"Heh the syrup Is ready pour over ouickIv
usiiiS d SILVER spoon handle to push back
the berries Fill to the very brim so tbat
no air remains in the can put on tho rub
perS ana screw on the covers as tipbtI[, &c
possible Tighten them again when cold
wrap each ca.I in paper mark nI,ini,. 80,
name of fruit and date and ser ,,.,a Wi'ii "
ui! closet IN cCol cellar where the tern
Peia'ure does not rise above 10 degrees.
In putting up fruit see that all tho essa,
tlals are on hand before beginning ,yorl,
Doh wait until the fruit is in the preserv
ing kettie before running to the corner gro
cefy Tor the sugar. 1t is economy of time
to buy sugar in twenty-five or fftvno,,nG
bags this month. for you will need il ri,bt
aicng. See that all utensils are in nerfec.
order that a supply of new rubber hands is
u.
as c.ean and sweet and clear as soar and
water can make them. If every time a can
mas been emptied it has been carefully
washed and dried and put au-ay with its
own top screwed on-this part of the worl,
Will be greatly simplified. Yet. even If
cleaned before putting away they will need
10 be scalded just before using. Have ready
small sharp-pointed knife for pairing. a
sllver-pated fruit knife ground to a fine
edse ana Kept expressly for this purpose rs
best Have half pound of paraf fine on
hand FOR covering jellies several lonu-
handled wooden spoons. a iadlc "a coiander
a bright tin Strainer, a small skeWtr or
silver nut pick, several large bowls and
platters, and coupe of large porcelain or
granite kettles. Never use tin vessels for
cooking fruit, nor yet iron. Brass when
thoroughly cleaned, is pleasant to use but
Its expense ana the labor necessary to keen
1t In good condition preclude its adoption
in the ordinary kitchen. A plentiful supply
of cheese cloth and towels and IA large
mouthed funnel. to use in filling jars, should
also be in readiness.
The size of the cans to he used may de-
pend largely the size of the family. For
a small family, the pint-sized jar is best
for nearly everything. taking pains To Sc
lect those with wide-mouthed tops. Half
gallon jars will be found useful for large
whole fruits.
In making currant jelly it is not neces-
sary to stew them. Pick over carefully re-
moving all the leaves and poor fruit. then
if gritty If they have been exposed
to the ravages of the rapacious currant
worm wash thoroughly and drain in
Colander; transfer to a granite kettle or
stone jar; set in a large pan two-thirds full
Of tepid water. Heat slowly. mashing mean
while with a wooden pestie. AS soon as