Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-06
other Juicy fruits may be made richer by
additional sugar, bottled and sealed for
winter use in ices and many other ways.

| OCner juicy fruits may De maze f1Cner by
additional sugar, bottled and sealed for
winter use in ices and many other ways
Preserving.
The usual method is to use equal weights
| Of fruit and sugar. and cook a sufficient
length Of time to keep the fruit without be-
Ing perfectly air-tight.
Preserved fruits are very rich, and for
economical reasons, at least, most persons
prefer the canned fruits for daily use. But
some fruits are more palatable preserved
than prepared with less amount Of sugar.
Canned Strawberries.
Select the finest and freshest berries. To
each quart allow a cup or half pint of
sugar, and unless the fruit is very juicy.
one or two tablespoonful of water to pre-
vent the berries from burning until the
heat draws out the juices. Heat slowly
so the fruit will be evenly cooked When it
boils, add the sugar, which has been heat
ed as hot as possible in the oven without
discoloring. Stir very gently with wood
en- spoon or paddle until the fruit boils up
again. Allow to cook for fifteen minutes.
stirring or pressing the berries down under
the syrup continually. Seal them up i'm
mediately If there is any syrup left add
to the next lot of berries instead of using
water. If you cook but one quart Of ber-
ries at time you will have better sue
cess. If your fruit is in good condition
you will have no trouble with it keeping.
Preserved Strawberries.
Put two quarts of strawberries In a pre-
serving kettle, crush them and stand over
the fire. where they will heat gradually.
AS soon as they boil take from the fire
and press them through jelly bag. Meas
ure the juice, and allow a pound of sugar
to pint of the juice. Stir over the fire
until the sugar is dissolved. Boil for ten
minutes, skimming with care. Then put In
R,,a riyN hnpr hnf
for ten minutes or until berries are clear,
and then remove from the fire and let cool
Cover with cheesecloth to keep out the
dust. Heat again to boiling point, then
When cold cover with paraffine paper, tie
closely and put in a dark, cool place.
Canned Pineapple.
Pare the pineapple, cut out the eyes and
pick or tear the pulp from the core with
silver fork. Make a syrup Of two and one
half pounds Of sugar to three pints OF
water Boil five minutes, skim, then add
the fruit. Let it boil for twenty minutes.
Pour into heated jars and seal at once.
Preserved Pineapple.
Prepare as above and to each pound of
pineapple allow three-quarters of a pound
Of sugar. Sprinkle the sugar in layers over
the pineapple, and let 1t stand over night,
covered with a cloth. In the morning put
the fruit into the preserving Kettle, prlns
quickly to a boil. skim carefully and SIM
mer gently for three-quarters of an hour
until the pineapple is transparent and ten
der. Put into jars and tie up when cold.
Canned BIackberries.
To every pound of berries allow a quarter
Of a pound of sugar, or less If the berries
are very sweet. Put the berries In the
preserving kettle, add small cupful or
water to keep the berries from burning
When they boil add the sugar ana COOK
for ten minutes Fill heated jars and seal
at once.
Blackberries can be preserved in the
same way as strawberries, but do not need
quite SO much sugar.
Keeping Preserved Fruits.
Keep the jars and cans in a cool, dark
closet where you can have ventilation from
door and window. This will keep the Jars
clean and free from the sticky moisture
which makes them so unpleasant to handle
If YOU have no dark pantry or closet use
the paper bags or tack newspapers on the
edge Of the shelf to exclude the light.
Menus for Every Day.
SUNDAY.
BREAKFAST.
Fruit, Cereal,
scrambled EGGS Grilled Tomatoes.
Toasted Mullins, Coffee
DINNER
Tomato Bisque,
smothered Chicken, Brown Sauce
Combination Salad,
Fruit Cream SUPPER Tase o0nee'
Jellfed Tongue, Cottage Cheese,
Tomato Mayonaise,
Fruit Waters,
--- Tea.
MONDAY.
BREAKFAST.
Nodded Cereal, Cream
Dreamed Salt Cod, Plain Potatoes.
Corn Pone, Coffee.
LUNCH.
Minced Chicken and Eggs,
Potato Roll,
Fruit, Waters.
Cereal Coffee.
DINNER.
Pea Soup,
Hot Veal Loaf, Mashed Potatoes.
Escalloped Tomatoes,
Fruit Salad.
TUESDAY.
BREAKFAST.
Fruit,
Dried Beef Relish, Creamed Potatoes,
Sally Lunns, Coffee.
LUNCH.
Fruit Dumplings, Cream,
Tea.
DINNER
Fruit Soup,
Broiled Steak, New Potatoes,
New Bee's' Cold i siaW. Carrots
Strawberry Bavarian Cream. Coffee.
Poles of the Earth.
From the London Telegraph.