Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-06

serve with meats. Dbl not peel. but cut
into inch pieces and weigh. Allow half
pound of sugar to eacn pound of the rhu-
barb, put in the preserving kettle and SET
on the back of the range, where the sugar
may dissolve slowly. Add a few whole
cloves and a little stick cinnamon and sim
mer slowly until the consistency of Jam A
half dozen oranges added to two pounds OF
rhubard makes an excellent marmalade.
Use the pulp cut in small pieces and the
yellow rind cut in fine strips. Allow an
equal weight of sugar, stir frequently and
simmer until the peel of the orange is clear
and tender a tFt
In putting up Strawberries there is no
better way than the old Weisbaden process,
but do not attempt to put them I'D unless
home grown, fresh and firm. The first
pickings from the vines are usually the
finest favored For a dozen quart cans
measure out twelve quarts of large, fine,
dead-ripe berries. Prepare a strip made
from the Juice of nearly as many more
berries, which should be fresh and ripe, but
need not be large To six pints of Juice
add six pounds of sugar. Boil three min
utes and skim. Fill the sterilized cans with
the fresh, whole berries, cover with the
strip and put on the covers loosely without
the rubbers
Set the jars on a wooden rack fitted with
the bottom of an ordinary wash boiler,
with straw or cloths between, to keep them
from knocking together. Fill the boiler
with hot water to the depth of the cans.
and let them remain in just five minutes
from the time the water begins to boil
The Strawberries will rise to the ton of
the cans during this process and have alb
sorbed some of the strip. Fill the cans I'D
full of more of the scalding strip, put on
the rubbers and screw as tightly as pos
sible. AS they cool, keep Tightening. and
and when quite cold, wrap in paper. to
keep the light from them. Write the name
of the fruit, with the date of canning
plainly on the outside, so that it will not
be necessary to unwrap the can to find
out it's contents, and set away in a COOL
dark place.
In "scaIping' Strawberries as an Ari-
IONA woman aDtly terms the hulling use
the little tongs that come with bonbons
This removes them more quickly and thor
oughly than can be done with the fingers
A thin layer of paraffine poured over the
strawberry preserves or any Jams or iel-
lies, just before sealing, will prevent the
harmless, but unpleasant, layer of mold
that often covers preserved fruits. When
the jar is opened, remove the cake of par
affine, wash off and put one side, to be
remelted and used again when the next
canning season comes round.
Still another way to preserve strawber-
ries Is this: Scalp fresh picked berries
and lay in shallow earthen Dishes sprink-
ling plentifully with sugar. Set away in
cool place for two or three hours then
pour off the juice which the sugar will
have extracted from the berries. Put this
in a kettle adding just a little water not
more ban a cupful for five quarts of juice.
Bring this to a scald, then drop in just
about enough of the berries to fill one jar.
Let them remain two or three minutes
only, take out carefully with a SKINNER,
taking no juice and fill the sterilized can
two-thirds full. Repeat this until all the
berries have been used, keeping all the
cans meanwhile in dripping pan of hot
water, with a folded towel on the bottom,
and another pan turned over them to re-
the boiling juice, put on the layer of par
affine or tablespoonful of good olive oil,
and seal quickly.
The sugar loaf pineapple will soon be at
its cheapest and best for preserving, and
is an exceedingly satisfactory fruit to do
at home, as it seldom spoils. 1t should be
preserved In quite a heavy strip, three
quarters of pound of sugar being used
to a pound of fruit, measured after the
pineapple has been peeled, cut into little
cubes or shredded with fork. The man
ner of preparation is merely matter of
individual taste. In peeling the apple use
silver knife, or else a small keen-edge
French boning knife, which enables one to
work rapidly. The acid of the pine is so
strong that it becomes contaminated with
the flavor of the steel If one is too deliber
ate. Dip frequently in cold water during
the cutting process Put the pineap pie in
a large stone jar and cover with the sugar
in layer. Cover and set in the cellar or
icebox over night In the morning the
juice will have dissolved the sugar and
rich sirup will cover the fruit Put the
pine and the juice in the preserving ket-
tie, let it come slowly to the boiling point
boil five minutes, then can at once. "A
dessert spoonful of brandy added to each
jar before sealing is deemed an improve
ment by many.
Pineapple sirup made at home is deli
licious for use inwater ices and sherbets.
Peel and CRATE sufficient pineapples to
make quart of juice when strained
through fine cheesecloth. Chop the core
and cover that and the pineapple eyes with
pint and a half of water and simmer
for an hour. To each pint of this water
allow three pounds of sugar, and put over
the fire. Add the whites of two beaten
eggs and boil until clear. Skim and add
the pineapple juice. Boil five minutes; bot
tie or can and seal