Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-08-28
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when the filling begins. Even cans that
have been put away scrupulously clean
need scalding and the rubber rings must
be in perfect condition. Many cans Of
fruits and vegetables are lost through
carelessness in this respect.
All fruits from the market should be
washed before using, and those from home
gardens shauld have similar treatment
If they have been exposed to dust or If
any insecticidc has been employed near
them.
Prepare the fruit with care, handling the
delicate kinds as little as possible. While
the fruit Is cooking, heat the Jars by roll
Ing in pan of hot water When ready
! TO fill stand on the back of the stove. or
/ table close at hand. in another small Da-
sin, with handle having a wet cloth
! folded In the bottom Fill with the scald-
| Ing fruit, slipping a silver knife or spoon
around In the jar next to the glass 50 that
| all air bubbles may escape.
Just before the liquid runs over, put on
! the rubber, which should have been dip
ped in warm water, together with tho
glass top. put in more scaldng liquid un-
| til it runs over, screw on the top and set
! out of draught AS the jar coos keep
| screwing tighter.
Some of the most delicious preserved
small fruits that have ever eaten were
put up this year by the German method
in California. Sour cherries, Strawberries,
| blackberrieS and 1oganberries were the
fruits used, and pronounced perfection by
all who saw them. Even better" says
| the woman who put them up will be the
| Tokay grapes which | shall preserve in
! September" Figs. she thinks would also
be good treated in the same way, but
peaches, pears and pums have not juice
/ enough in themselves. The rule, as usu-
ally given, calls for pound of sugar to a
| pound of fruit; but she uses much less
q n
fruit. She commences the process at
night hulling the berries, pittng the
cherries. or cutting out the two seeds OF
the Tokays, as the case may be. and tax
ing care to preserve every bit of the
juice.
For each pound Of the fruit measured
before pitting or seeding, she allows q
. scant pound of sugar (and in many in
stances very much less). and sprinkcs all
over the fruit, BY morning there is tn cs
syrup This she puts in the preserving
Kettle, adding in some cases a very lit
i. tie water. Use your head. your common
sense and your taste" she says, lin what
ever you do"
This is then allowed to cook slowly for
about ten minutes, skimmrg, If neces-
. sarY. At the end of that time put in tho
, fruit and cook until it comes to a boil
Skim out the fruit and spread fruit and
syrup on broad platters and set in thu
hot sun, covering with netting or panes
of window glass The fruit is then al
lowed to have the full benefit of the sun
, rays until rich and thick. In California
= day and half is usually quite sufficient
but under duller skies three or four day,
may be required Put in Jelly glasses ant
! cover with writing paper thoroughly We
with brandy. Put up this way. the frui
retains its natural color and taste. and Is
=, really very little trouble TO do.
The ,oganberry. which Is a native Cal
. ifornian. is as yet comparatively unknown
outside the Golden Gate. once introduce,
> to general notice, there is no doubt tn,
-. that it will become extremely popular
II is n cross between the red raspberry
!, and the wild blackberry, having the tast'
1 and color Of the former with the form an,
=. a little of the aciditY Of the latter. Fo
I Jelly and pies it has no superior Lik
+. Topsy, it Just growed' itself. Dr. Logan
I of Santa Cruz. set out Il row of raSp
berries along the edge of a wood where thu
e blaCltherries grew in abundance, the pollel
e became mixed and the delicious Iogaubnrr,
l resulted 1t Is an exceedingly prolific vine
e one man having sold 1874 worth Of berrie
d from one acre during the past season.
salad of pears and peaches is goo,
accompaniment for luncheon, or it ma,
be used for breakfast For this purpos
the juicy Bartlett or spicy Seckel is best
Pare. slice and arrange in a glass dis
. in alternate layers with whipped cream
: the ice for half hour before serving.
al Unfermented grape juice. which make
a refreshing and healthful drink. can b
a made at home when grapes Ire abundan
= for five cents n bottle In Germany thi
e drink is used as cure for dyspepsia
:, Wash and pick over sound Concord grapes
:, rejecting all that are soft. Put into pre-
> serving kettle and add n little cold watel
"a not quite enough to cover. Cook SLOWLY
= until the skins break, MASKING from tim
l. to time with n wooden spoon. Then nj
y, low them to Just come to the boiling poir
- and pour in new coarse Jelly bag to draii
y Measure the Juice and to each quart ALLOW
four ounces OF granuated sugar. Ro
| again for four minutes. remove, bottl,
e cork and seal while hot. The bottles shoul
" be In hot water to avoid breaking.
A Wellesley recipe for grape Juice di
fers a little. but ia excellent, To one pee
of grapes picked from the stems allo'
# three quarts of water. When cooked
a strain the Juice, taking care that mono c
: the pulp presses through Add two third
- of n cup of sugar to each even quart
# Juice; let it come to boil, skim CAREFUL
,s and bottle.
A delicious water ice Is made Of Cor
cord grapes, Wash and drain the frui
. and press through sieve, taking car
- of water and ono cupful Of granulato
:, sugar to each half pint OF Juice Boil IN
. suagr and water together for five mir
" utes. Add the grape juice and one table
> spoonful OF gelatine dissolved in a littI
u cold water When the mixture is colo
D. turn into freezer and freeze.
!, Tomato butter Is n relish greatly IA
u vored in Southern California.
IL To nine pounds OF ripe tomatoes pare
: and sliced allow three pounds Of sugar
one pint of vinegar. three tabcspoonfus G
II cinnamon, one and onc-half tablespoon
, allspice and one tablespoonful cloves
- Cook until thick. stirring often to prever
10 scorching
he EMMA PADDOCK TFTFORD.
p GOOD WORK BY SHERIFF
u Moses Bessett Arrested as n Member o