The Minneapolis journal., 1902-07-04
THE ART OF PRESERVING
Season for Making the Winters
supply of Canned and
- E-.E- Preserved Fruits.


At the season of fruit canning and preserv-
ing few hints serve as reminder Of partly
forgotten knaek of doing things easily and
we'll. Good Housekeeping makes the follow
ing suggestions: = = #
If fruit is very juicy, avoid adding water
to it when canning The less water that has
to be used the finer the flavor Of the preserve
and the more teautiful it's color. '<'1's >.8
Work quickly and keep a steady watch on
the kettle OF boiling fruit, 1t bols UP very
quickly, and seeded fruits. If left unstirred,
burn readily. II watching the preserve kettle
is an lmpossbility, keep an asbestos mat un-
der 1t. This will prevent burning. :.. -.
Never touch cooking fruit with a spoon or
fork which is of any material except silver,
wood or granite A tin spoon may ruin the
color and flavor of a whole kettle Of fruit.
Do not boil jelly minute after it has begun
to jell. If YOU DO you will have gummy
syrup instead Of jelly.
There are all sorts of methods for covering
jams and jellies-pasting paper over the top.
covering with a thin sheet of cotton batting.
pouring on parafin, sprinkling with sugar.
The simplest way is to lay on top of the
cooled preserve round Of tissue paper dipped
in brandy, white of egg or alcohol, then put
on the metal lid.
Try little CT your sugar to make syrup
before commencing the canning process If
bluish-gray scum gathers on top after the
boiling, send the sugar back to the grocery.
man with an order for better quality. The
best sugar ohtainable is necessity for fruit
preserving.
1t is much better economy to be generous
with the sugar at preserving time than to
have fruit which a few weeks later has to be
boiled over and heavily re-sweetened to in
duce it to keep
Red Raspberry Jam.-Put together in pre-
serving kettle six baskets Qarge size) Of red
raspberres, the Juice of four lemons and Ave
pounds of sugar. Cook to a jam and put up
in glasses.
Currant jam with Raisins.-Cut in halves
and seed two pounds of fine raisns. simmer
them slowly for an hour ma quart Of water.
Pick seven pounds OF currants and allow them
to cook until they break. Add the juice Of two
oranges and half lemon chop the pulp and
peel very fine and put with the fruit adding
the raisins and six pounds of sugar. Boil to
jam and put up in glasses This preserve
makes delicious relish to serve with cold
meats.
Red Currant Jelly.-Bruise the currants
with wooden spoon, put them in granite
saucepan, cover and set in a moderate oven
till thoroughly heated, then pour into a jelly
bag. Allow it to drip all night over large
bowl. but do not squeeze, which will muddy
the juice Take one pound of sugar for each
jint Of juice and set 1T in a pan In the oven
to heat Put the juice over the fire in pre-
serving kettle and when it bols add the heat
ed sugar Boil ten minutes, skimming WELL
then pour into glasses.
Gooseberry Jam.-Take the same weight Of
sugar as of gooseberries and put layer of
fruit and layer of sugar in preserving pan
till half full. Let it stand over night, then
cook over a hot fire. When the fruit falls
to the bottom of the pan it is ready to pour in
glasses.
The Sunday Menu
BREAKFAST
Fruit.
Farina, Cream.
Broiled Tomatoes. Toast.
Omelet Coffee.
DINNER
Clear Soup, with Rice
Tricandeau Of Veal, Brown Sauce.
Russian Salad;
Frozen Raspberries
SUPPER.
Cold Beef Aspic. Sliced Tomatoes.
Thin Bread. Tea.
Fruit.
z Canadian Foam.-One cup of water, one cup
Of sugar juice Of one lemon, two small table
spoons Of corn starch. BOIL until clear, then
add the whites of three eggs beaten to a
foam Avery good quick and cheap dessert.
A novel salad prepared from cold boiled
| tongue is becoming a prime favorite at we'd
ding buffets or breakfasts among people who
| enjoy dash OF novelty. The tongue Is boiled
| and chilled lin the ice chest. When cold. it
| is cut into thin slices and shaped, using tin
| cake cutter, into wee hearts about an inch IN
diameter. The pink hearts are heaped up in
dish of white lettuce leaves and served with
mayounaise.