Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-06-11

preserving kettle and set on the back Of
the range where the sugar may dissolve
slowly. Add n few whole cloves and
little stick cinnamon, and simmer slow
ly until the consistency of jam A half
dozen oranges added to two pounds Of
rhubarh makes an excellent marmalade.
Use the pull, 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.
In
PUTTING UP STRAWBERRIES.
there is no better way than the old Wes-
baden process, but do not attempt to
put them up unless home grown fresh
and firm. The first pickngs from the
zines are usually the finest Favored.
For dozen quart cans measure out
twelve quarts of large fine. dead-ripe
berries. Prepare syrup made from the
juice of nearly as many more berries,
which should he fresh and ripe, but need
not be large. To six pints Of juice add
, six pounds of sugar. Boil three minutes
and skim. Fill the steriized cans with
the fresh. whole berries, cover with the
syrup and put on the covers losely with
out the rubbers
! SGT the Jars on a wooden rack fitted
with the bottom Of an ordinary wash
liilltT, Wltn SlIdW Ut CiOtUS D'tWteH, "
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 be-
gins to boil
The strawberries will rise to the top
of the cans during this process, and
: have absorbed some of the syrup Fill
the cans UP full Of more of the scalding
syrup. put on the rubbers and screw as
tightly as possible. AS they cool, keep
tightening. 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 1t will not be necessary to un-
| wrap the can to find out it's contents, and
set away in cool, dark place
In "scalping' strawberries, as an ART
IONA woman aptly terms the hulling use
the little tongs that come with bon bons.
This removes them more quickly and
thoroughly than can be done with the
fingers.
A thin layer of paraffne poured over
the strawberry preserves, or any jams
or jeliies just before sealing. will pre-
vent the harmless but unple2sant layer
of mould that often covers preserved
fruits. When the jar is op,u'i, remove
the cake of parafiine. wash "i and put
ono side, to be melted anu I again
when the next Gaming s comes
round.
Still another way to preserve straw
berries is this: Scalp" fresh picked ber
: rics and lay in shallow earthcu dishes.
sprnkling plentfully with sugar. Set
away in a cool place for two or three
hours. then pour off the Juice which the
sugar will have extracted from the ber-
ries Put this in a kettle adding just IL
, little water, not more than a cuqful for
FIVE quarts of juice. Bring this to scad.
then drop in just about enough of thu
berries to fill the jar. Let them remain
two or three minutes only, take out care
fully with n skinner, taking no juice,
. and fill the sterilized can two-thlrds fun,
= Rcucat this until all the berries have
: been used in keeping all the cans mean
l while in a dripping pan Of hot water with
n folded towel on the bottom and another
pan turned over them To retain the heat.
p Then fill each jar w with the boiling
! juice, put on the layer of parafine or u
: tablespoonful Of good olive oil, and seal
quickly.
. THE SUGAR LOAF PINEAPPLE.
| will soon be at it's cheapest ana best for
preserving, and is an exceedingly salts
=. factory fruit to do at home, as it seldom
spos II should be preserved in quite
\ a heavy syrup, three-quarters of pound
: Of sugar being used 10 n pound Of fruit,
measured after the pineapple has been
= with fork. The manner Of preparation
! IS merely a matter of individual taste.
IN peeliNg the apple use a silver knife,
-, or else small kean-edged French boning
knife, which enables one to work rapid
". The acid Of the pine is SO strong
= that it becomes contaminated with the
= cutting process. Put the pineapple In a
u large stone jar and cover with the sugar
, in LAYERS Cover and set in the cellar
:, or icohoN over night. II the morning
,.@l r1,.
u and rich syrup will cover the fruit.
T. Put the pine and the juice in the prcserv-
ing kettle, let II come slowly to the boil
= ing point boil five mintes, then can at
! once. A dessert spoonful of brandy added
= to each jar before sealing is deemed an
q Improvement by many
I PINEAPPLE SYRUP
Q made At home is delicious for use In water
. ices and sherberts. Peel and crate
2 sufficient Dineaples to make quart or
ju;ce when strained through fine cheese
cloth chop the core. and cover that and
the pineapple eyes with a pint and a
half Of water and simmer for an hour.
. 70 each pint of this water allow three
@ pounds Of sugar and put over the me.
II Add the whites Of two beaten eggs and
. boil until clear skim and add the pine
g apple Juice. Boil five minutes; bottle or
/, car ana seal.
b
ii Sunday schools coin money by Or, fIig-
bees profit sharing, Write him at once.
| Northampton. Mass
d DIED.
4 PETERS-In this city, Thursday Juno
Q T. Charles F.. Peters, aged 6S years
MANDEVILLE-Sud in Newark,
:, y. j., June :. 1908, Hattie Truman Mande-
u VILE wife of DIR. {. y. Vaudeville Of