Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-07-22
PRESERVES. JEtliES AND JAMS.
Concluded from last week.

This Is something new, ana 30 uoii-
cious that it may we'll be considered ones
choicest preserve. Take five pounds of
washed and stemmed currants, five
pounds of sugar, and five oranges peel
ed, seeded, and cut into bits; add two
and half pounds of seedless raisins;
mix the whole together and boil for
thirty minutes. Seal while hot.
CURRANT AND RASPBERRY JAM.
Wash and stem ripe currants and mix
with an equal quantity of red raspber-
ries. Weigh them, and take pound and
a half of sugar to three pounds of fruit;
crush and cook for fifteen minutes while
the sugar heats in the oven. Cook half
an hour more with sugar.
sPICED cURRANTs.
Stem and wash the currants; then
measure five pounds with four of sugar,
a pint of vinegar, tablespoonful of
powdered cinnamon, and teaspoonful
of powdered cloves, and boil slowly for
three hours. Use this same rule for
gooseberries, or any spiced small fruit.
PRESERVED PINEAPPLE.
Pineapples are in season all summer,
but they are usually cheapest in July.
Peel the fruit, and remove the eyes, but
do not cut off the bush. Take this in
your left hand, and with a silver fork
begin at the bottom and pick off bits as
large as you like it, turning the apple
around as you do SO. The core will be
left untouched on the bush, and all that
is good will be removed. Put this in
the cans, boil the juice with sugar, and,
if necessary, with little water, and
pour it over the fruit as before.
BLUEBERRIEs
are to be put up in this way, but with
not too sweet syrup; they are excellent
in pies or tarts in winter. Blackberries
are to be treated as were the red rasp-
berries.
GERANIUM JELLY.
This is also something new, and a
great improvement on the old form of
crab-apple jelly, which was over-stiff
and of coarse flavor. Select light-cOlor-
ed crabs and cut them up without peel
ing or removing the cores. Barely
cover with water, and cook till they are
pulp. Put them in flour sack, hang
it up, and let it drip all night. In the
morning measure the juice in pints and
take as much sugar; boil together for
fifteen minutes, or till it jellies on the
spoon. Heat your glasses and put a
leaf of rose geranium in each. Cut up a
lemon without peeling it and mix it
thoroughly in the hot jelly, but do not
let it get in the glasses. Pour at once
over the geranium and leave the leaf in
till you cover the jelly. The two tiavors
together are very delightful.
PRESERVED OUNCES.
Peel and quarter the fruit and remove
the cores. Stew gently in rich syrup
till they become transparent.
OUNCE JELLY.
Take the peels and cores of the fruit
left from the preserves; add half as
many unpeeled and uncored apples as
you have ounces, which are also I'M
peeled and uncored. Cook till tender,
drain, take as much sugar, and cook fif-
teen minutes.
PLUM PRESERVES.
Scald the plums and peel them; cook
in syrup till transparent, and then put in
cans; or, prick the plums and cook with
skins on till they are tender, but not too
long, for they will continue to cook after
they are in the cans and will fall to
pieces. Take them off just before they
are thoroughly tender.
PLUM JELLY.
This is excellent with meats. Cook
the fruit till it is a pulp, and strain
measure the juice, add pound for pound
of hot sugar, and boil twenty minutes.
GRAPE JELLY
is made in exactly the same way, but il
the grapes are very sweet little less
sugar should be used, say scant pint to
a full one, or it may have crystals of
sugar in it. Half-ripe grapes make the
best jelly.
sPICED GRAPES.
Use the rule for spiced currants.
First, however, press the grapes from
the skins and put the pulp through the
colander to remove the seeds; then mix
the pulp and skins.
GRAPE JAM.
Prepare the grapes as above, add an
equal amount of sugar, and cook till
firm.
PRESERVED PEACHES.
These are the very best of all preserves.
Choose large white peaches, and peel
but do not cut them. Make syrup,
and cook them till nearly done, trying
with straw. Put them in cans and
pour the hot syrup over them. Or, il
you prefer the yellow peach, peel and
cut in halves, and add few peach ker-
nels to each can for the flavor.
PEAR PRESERVES.
If the fruit is large, peel and cut in
halves, but if small, peel but leave
whole. Cook in a rich syrup till nearly
done, using sliced lemon or a little GIN
ger root to flavor with if they seem at
all insipid.
ORANGE MARMALADE.
Cut the oranges in halves and remove
the pulp with a spoon. Take one lemon
to every five oranges and prepare in the
same way. Then cut the half shells OF
the fruit each into two pieces, and take
out as much of the white skin as posi-
BILE. Put the outside yellow skins on to
boil in water. Weigh the pulp, and the
half as much sugar, and simmer for fiji,
teen minutes. When the peel is trans.
parent and tender take it up and, laying
several pieces together, cut mot fine
shreds, first scraping each one thor,
oughly with spoon till all the white in
side is gone. Mix with the pulp and
sugar and cook till very thick, and put
in jelly-glasses. This will be found to
be a very nice recipe.-Harper's Bazaar.
SELF-RELIANCE.