New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-05-31
SHORT HOUSEHOLD CHATS
What Nay Be Done zcith the Stra5o-
berru-4 Good Pudding.

Nowadays strawberries. fresh and fragrant are
IN the Northern markets at a low price iohs De-
fore they come in the gardens Ihese Hom 'he
faraway South are just delicious for certain
desserts as is Northern fruit. but they are not III
for preserving. matter how fresh they appeai.
It is doubtful If any berries brought to market
should be preserved. Their delicate na'or aho
aroma disappear after they have stood only io"
hours in market. to say nothing of the Joining
process of travel The best preserving Is done III
the vicinity where the fruit grows in the greatest
perfection Canneries and other manufactures .or
putting up fruit do their work better IN localities
where the fruit is carried only snort als'aH''
from the garden the preserving rooms. IN Eu
ropean houses strawberries are invaraoV ssaioo
up in a syrup made of their own Juice anu az
cooked only long enough to rise to the top OF 'he
syrup They also invariably cooked III the e",i
An excellent of preserving rsst snund
est berries that can be obtained For t"9 5s
quarts of berries take SIX q1a h preserving kettle
with a gill of water and after heating the whoi e
y m DaTc Ti Of he ace through
piece of strong cheesecoth BENG me oest od The
quarts sugar into porcelain lined sf;, ke'f
and bring it slowly to the boiling point ba Skim
the mixture and add the nine remaining quarts OF
nfes after eq they y begin to rise to
Still another way TO preserve straWoerries o. any any
ser6ed When the syrup to the boiling point
set at hs Pse 6o IF the sFa aa m I'll
immerse it in water of the same temperature e., as
the syrup. There regular canning Kettles tndt
come for this purpose but an ordinary clothes
boiler will do very well if 1t has fat bottom ann
care is taken that the jars do not hit against each
other by packing straw or kitchen towels between
them. A good sized kitchen boiler will hold Ten
jars, the water should reach to the neck or tne
Jar. The fruit will not cook until the water Dolls
around il for at least five minutes. When tne
water around the strawberries boiis for hIteen I
utes the berries will rise and press close against
the covers The Jars should then be taken up one e
by one. unscrewed. boiling hot syrup added TO MI
the vacant space at the top caused by the truIt
absorbing the syrup. the rubbers put on the Jars
the covers screwed with much expedition as
possible and the jars set away in cool DARK
corner Of the cellar In the morning the Jars. as
soon as they cold. should be screwed up again
as tight as possible. They be frightened con
siderably more when cold than when hot. Watch
the preserves during muggy weather IN sum
rner as they easily spoiled than ordinary
fruit They should be kept away from the llght
as well as from the heat. They keep best in a
dark closet where the temperature is not above 30
Native red raspberries make delicious preserves
II put I'D in currant juice to which pound or
sugar is added to every pint of juice
Currant jelly Is also delicious made OF one man
bIackcaps and one-half currants. Care should be
taken to prepare cuTIant jelly from fruit picked III
the vicinity at about the first week Of July when
currants first ripen. They are hanging ripe on the
bush for several weeks later, but are too watery
. for Jelly preserving of any kind even the hrst
week after they become red.