Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1900-08-28

HOW TO
MAKE JAMS.
! Suggestions for the Housekcepcr
Who Prefers to DO Her own Pre-
/ serving.
! At this season of the year the care
| full provider begins to consider future
! needs and protect herself against the
scarcity of fruits and such perishable
/ Fruits play quite as important 4 part
in the ;siinter dietary as they do in hot
weather.
SELECTING THE FRUITS.
/ This must be done with care and be
isof the bsst and in the right condition
! 1t must not be over-ripe or crushed, for
4 If more than barely ripe il will not keep
Y 50 we'll. And the fruit should be gath;
sered in dry weather.
MAKING JAMS.
Use only the pest Kind Of sugar, gran
4 ulated. The common rule is equal
\ weights of sugar and fruit, but this is
1 no always necessary, as the proportion
isof sugar must Nary somewhat Accord
/ ing to the kind of fruit used, some re-
iqairing much and others less TO make
/ them patatable. II too much is used it
1 will cause candying Of the fruit. If the
/ air is excluded entirely after the fruit
lis thoroughly cooked it will keep with
/ out sugar, but will not be rehshed.
THREE MF.IIODs Used.
/ There arg three methods employed in
4 making jams. The first is to boil the
lcruslled fruit for fifteen minutes. and.
then add The sugar 1heated), three
.auarters of pound being allowed TO
leach pound of fruit. Cook from ten to-
thirty minutes after putting in sugar.
i The second method is to make a syrup
and then boil the fruit in it, allowing
pound for pound for acid fruits The
third is 10 allow equal proportions of
/ fruit and sugar. Crush the fruit and
cook both together over a slow fire until
lit iellies. Each method is good for its,
kind
WHAT FRUITS TO USE.
Jams are usually made from fruits
8that contain 4 quantity Of juice such
as strawberries. raspbeFries. currants
land black berries. The fruit buffers and
marnalades are made from the harder
fruits.
TO TEST WHEN DONE.
In order to Know when Jams are suffi-
lcientlS cooked drop a small quantity
on a saucer, and when it locks dry ana
3.sglistens ard no juice or moisture app
pears it is done.
THE COOKING.
The closest attention IS necessary IN
order that does nps burn a. this.
would ruin the aavar a steady hut
| moderate lire is nec6ssais to ksep UP.
4 regular boiling Agate or lsrcesaifl3
lined! kaftIes should be used and
Nyoo1en paddle for stirring
SEALING AND STORING
jam should b. put UP IN dean
glass or MAJ st0na jars ant, $ alstti Or
lowered same q canned fruits and then
stored n cool. dry, lark place that
can be Frequently aired. IfySu 50 not
possess a dark rlasst fos preserves
save aii ne paper BAGS 4, Which VOC
So Ss}lti grocery supplies and coEert the
Jars 9,itl fhese
ANT AND LAS PREF JAN.
THIS makes a daiightfll eoifibiNati4n.
So one third eurrants ana birds
iSsts tiie STEMS tiitssi IDS
So t e Sssa tslo2ietisnlS pnt ssp MT
ilissss iSifsk ths i1oerilt2s %
!tti3is1s Nfissl slll. Masti l2lii AZ IS al
sS9 esllsa Asa ,is'ets7Sl gtslitsiS q a.
~ s1sssal g one lts,Si5ldtas firal.t.
Let stand 4 few hours, then drain 8ff
i l4ie luiees s3l3ils % q t's9a ii1d aSsfi tils
ifliit. SIMMER uhlil Ills tAislSs ds-
REQ;
sl3ffis " Ai.si = LADIES AND i5lstfIgt2f
Almost az Kinds % fruits are ussd foii5
ttatse, eiSilsr siilglss ori e9tfl pilas lls,
ss ts' me PROPORTIONS al9eut tf 81 ms
q: fsaafas stis ts3st'la liuiI, hllf the
lllilS = cooked si frtsifsE.s % ~
Ifalssl l'ssi etllefiata si3Si mai a maxi
IN ia ilis,#3 II ne fruit ana
nos ne sugar ma s. fsisllsires thof9ns.tl
cooking. " many Y Is Pest tos
DOL a le skitn5 itiss 1slli peteEs i3t stiIig
10 me sugar
~. isSSe'. Nt'si y q LEN NJ
= -AMs
Much depends On now Inc supt,lN IS
her own fruit the cost IS very !i,tle II
one does not count the cost spen;; ever
the fire in midsuinmer. Ana thefe IS
great deal of satisfaction IN having al
~. ~ ~ !.