The citizen. (Frederick City, Md.) 1895-1923, 1901-06-07
AMONG THE STRAWBERRIES
Delt ways of Hulling and Washing
Sah High COlOred Berries Only

iSh Nolored Berries ONLY
Annually at the arrival of the small
1rult season there are a number Of
.nlhgs which it would benefit house
keepers especially the inexperienced
10 Know as, for instance. the hest
ways of hulling, washing and connina
strawberries. Good housekeeping fur.
hlshes the following information On
these points from such good authority
as Mrs. Emma p. Ewing:
Strawberries, except in rare cases. re-.
qulre rlnsing or washing to free tbom
Oh DUST and grit, and, as they are mpob
more easily hulled when dry than they
are after being wet and are less Liable
10 become bruised in the operation ~
huillng and washing, prefer, although
contrary to the usual custom, to re.
move the hull before rinsing or wash
ing the berries. In doing ca ena
tnese excellent methods to follow:
10 null Strawberries take each horny
between the thumb and fingers Of the
lett hand, gather up the hull and stam
with the thumb and forefnger Of tba
right hand and remove them with y
gentle twist If done carefully, the
perry will be left unbruised and min.
Jured in the least.
10 wash Strawberries use an earthen
DoWi' larger at the top than at the bot-
tom, that will hold at least gallon
FIJI the bowl two-thirds full Of cola
water. Slip the berries carefully from
the plates upon which they were laid
when hulled into the water and lift
ana stir them gently with the hands so
US 10 Tree them of dust and dirt. pour
OFF the dust and light dirt that rico 70
the surface of the water and with the
hands lift the berries into n fat hot
toned sieve and let them drain a few
minutes. II more than quart of Der
RES are to be washed, pour those in
the sieve into dish and wash tbn 70.
naming berries in a similar manner.
10 can Strawberries, after the ber-
ries have been hulled and washed
crush one-fourth of them. strain ont
the juice and put it into a preserving
kettle. To each pint of Juice add n mint
OF graduated sugar and half pint Of
water. Let it simmer 20 minutes: take
from the fire and remove the scum.
FIJI glass cans with the remaining ber-
ries and set them on racks or rests in
q boiler containing sufficient warm wa
ter to cover the racks. Pour the pre-
pared sirup over the berries until the
cans are completely filled Screw on
the caps of the cans loosely; add hot
water to that in the boiler until it
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 n towel
TO prevent exposure to the cold air, re-
move from the boiler and set away to
cool. When they become perfectly
cold, tighten the caps, wrap the cans
in paper to protect them from light,
and keep in cool, dry closet.
In many fruits color and flavor are
intimately associated and seem almost
AH9N Pal ablc, anu w men SUCH fruits lose
their color by cooking they in large
measure lose their favor also. This is
especially true in regard to strawber-
ries, several varieties Of which bleach
out so much in either canning or pre-
serving that they become practically
both colorless and flavorless; hence
only high colored strawberries should
be selected for such purposes.