The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-05
TABLE AND KITCHEN.

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HOW TO MAKE JAMS.
At this season of the year the careful
provider begins to consider future needs
and protects himself against the scarcity
OF fruits and such perishable food that
can not be obtained in winter.
Fruits play quite as important part
| in the winter dietary as they do In
SELECTING THE FRUIT
This must be done with care. and be
of the best and in the right condition. It
must not be over-ripe or crushed: for
If more than barely ripe it win not keep
ed in dry weather
MAKING JAMS.
Use only the best kind of sugar. gran
ulated- The common rule is equal
weights OF sugar and fruit, but this is
not always necessary, as the proportion
of sugar must vary somewhat accord
ing to the kind of fruit used, some re-
curing much less than others to make
them the palatable Il too much is used =, It
Will cause candying of the fruit. If the
air is excluded entirely after the fruit
is thoroughly cooked, it viii keep with
out sugar, but will not be relished.
THREE METHODS USED.
There are three methods employed in
crushed fruit for fifteen minutes, and
then add the sugar (heateG), three-quar
tiers of a pound being allowed to each
pound of fruit Cook from ten to thirty
minutes after putting in sugar. The sec
ond method is to make syrup and then
boil the fruit in it, allowing pound for
pound for acid fruits. The third is to
allow equal proportions of fruit and
sugar. Crush the fruit and cook both
together over a slow fire until it jellies.
Each method is good for its kind.
WHAT FRUITS TO USE.
Jams are usually made from fruits
that contain quantity OF juice, such
as Strawberries, raspberries, currants
and blackberries- The fruit buffers and
marmalades are made from the harder
fruits.
TO TEST WHEN DONE
In order to know when jams are suffi-
GENTLY cooked, drop small quantity
on a saucer, and when it looks dry and
glistens and no juice or moisture appears
it is done.
THE COOKING
The closest attention is necessary in
order that it does not burn. as this
would ruin the flavor. A steady but
moderate fire is required to keep up q
regular boiling. Agate or porcelain lined
kettles should be used and wooden pad
49, SEALING AND STORING.
The jam should be put up in clean
glass or small stone jars, and sealed or
then stored in a cool, dry, dark place
that can be frequently aired. If you
do not possess a dark closet for pre-
serves. save all the paper bags in which
you get your grocery supplies and cover
the jars with these.
CURRANT AND RASPBERRY JAM.
This makes a delightfuE combination
Use one-third currants and two-thirds
raspberieS. Pick the stems from the
currants wash thoroughly, but do not
mash. Pick over the raSpberrieS, but
do not wash them. Mash them and
add to curTants- Add tflree-quarters of
Let stand a few hours; then drain off
the juice, bring to a boil and add the
fruit. Simmer until it is thick as de-
sired.
THE MARMALADES AND BUFFERS.
Almost all kinds of fruits are used for
these, either sfngly or in combination,
and the proportions are about the same
as regards sugar and fruit; but the
fruit is cooked to frmer consistency
It must be remembered that in max
ing jams, jel1ies etc., it is the fruit and
not the sugar that requires thorough
cooking In many cases it is best to
boil and skim the fruit before putting
in the sugar.
THE ECONOMY OF HOMEMADE
JAMS.
Much depends on how the supply is
obtained. When the housekeeper has
her own fruit the cost is very little If
one does not count the hours spent over
the fire in midsummer. And there is
a great deal of satisfaction in having
a we11-stocked preserve closet. How
ever, it is a. doubtful question whether
the housekeeper who must buy all her
materials shows the most wisdom in
putting up her own fruit or in buying.
Many city houses are not well provided
with pantries and cupboards wherein
to keep more than the stores that are
necessary for immediate wants To
these it is a relief to know that they
can get preserved fruits of all kinds
that are just as good as mother made
put up by first class preserving manu-
facturers-
1t is claimed, and with good reason,
too, that these goods must necessarily
be better and have better keeping quail
ties than the homemade article Ihese
firms employ chemists who test the
acidity of the fruits. that vary from sea-
son to season in the same kinds The
sugar is then proportioned according
to the quality of the acid, making them
Just right for the ordinary palate and
insuring their keeping perfectly.
Recipes.
Montrose Pudding-Put one pint Of
cream in a double boiler and heat to
scalding point. Beat the yoke of six
eggs together with a cup of graduated
sugar until light. Pour the boiling hot
cream over this, stirring rapidly; then
return to double boiler. and stir and cook
until it begins to thicken. Take from the
fire and add another pint of cream and
a tablespoonful of vanilla. Let get per-
fectly cold, and then freeze same as ice
cream. When frozen hard, pack in a
round or melon mold, leaving quite a
space in the center. Fill this with straw
berry or raspberry water ice, cover over
with the frozen pudding. Then cover the
mold closely, SO no salt can get in; pack
in ice and salt, and let stand for at least
two hours This pudding is served with
a sauce.
Stewed Cucumbers-Select large GU
cu7nbers; pare. cut into eighths and
throw into cold water. Let stand for an
hour. Then drain and cut into cubes.
Cover with boiling water. add salt and
cook until tender. Drain carefully and
serve with white sauce.
White Sauce-MeIt two level table