The Caucasian. (Shreveport, La.) 1900-192?, 1901-06-09
AMONG THE STRAWBERRIES
Diff Ways Of E1uiliD% and Washing.
Can High ColoTed BERRIES Only.

Can High CoIored BERRIES Only.
Annually at the arrival Of the small
fruit season there are q number of
things which it would benefit house
keepers. especially the inexperienced,
to know, as. for instance, the best
ways of hulling. washing and canning
strawberries. Good Housekeeping fur
nishes the following Information on
these points from such good authority
as Mrs. Emma Z. Ewing:
Strawberries, except in rare cases, re-
quire rinsing or washing to free them
Of dust and grit, and, as they are much
more easily hulled when dry than they
| are after being wet ana are less liable
to become bruised in the operation Of
hulling and washing, prefer, although
| contrary to the usual custom, to re
move the hull before rinsing or wash
! ing the berries In doing so | find
| these excellent methods to follow:
To hull strawberries take each berry
| between the thumb and fingers of the
! left hand, gather up the hull and stem
! with the thumb and forefinger of the
right hand and remove them with a
; gentle twist. If done carefully, the
berry will be left unbruised and unin-
| jured i'm the least.
To wash strawberries use All earthen
! bowl, larger at the top than 1T the bot
tom, that will hold at least a gallon.
, irI full Of cold
| water Slip the berrivs carefully from
the plates upon WHICH they were laid
when hulled int%Tthe water and lift
and stir them g<htly with the hands so
as to free thGSi of dust and dirt. Pour
off the husband light dirt that rise to
the SURFACE Of the water and with the
hands hit the berries into fiat bot
toned sieve and let them drain few
minutes. If more than a quart Of ber-
rics are to be washed. pour those in
the sieve into dish and wash the re-
naming berries in a similar manner.
To can wberries, after the ber-
ries have been hulled and washed.
crush one-fourth of them, strain out
the juice and put it into a preserving
kettle. To each pint of juice add pint
of granulated sugar and half a pint Of
water. Let it simmer 20 minutes; take
from the fire and remove the scum.
Fill glass cans with the remaining ber-
ries and set them on racks or rests in
boiler containing sufficient warm wa
ter to cover the racks. Pour the pre-
pared strip over the berries until the
cans are completely filed. Screw on
the caps of the cans loosely; add hot
water to that in the boiler until IL
comes half way to the tops of the cans
Put the lid on the boiler; let the wa
ter boil half an hour. screw the caps
tightly on the cans, cover with towel
to prevent exposure to the cold air, re
move from the. boiler and set away tC
: cool. When they become perfectly
cold, tighten the caps, wrap the cans
J In paper to protect them from light
and keep in a cool. dry closet.
} In many fruits color and flavor are
: intimately associated and seem almost
inseparable. and when such fruits LOSE
their color by cooking they In large
! measure lose their flavor also. This Il
! especially true in regard to strawber
J ries, several varieties Of which bleacf
/, out so much In either canning or pre-
serving that they become practically
both colorless and Havorless; hence
only high colored strawberries shoulC
be selected for such purposes.