The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-08-05
MAKING JBLLlBS and PRESERVES

ANU I h \. !. ! j !. YE y
and the merest bit Of sugar. he SLOW
leooking brings out the sweetness N ~. the
fruit. When preserying is done W n s 1niIs
spelling Sugar of itself Is preservsst,i.y,se.
gstead q saihng then, y sSsn Wi mitb ana
close sealing The Asrlffhh1 rd Plan q mp rsIi
sugar fruit IL, ara boil ssS nRtl w # Rrosbs s
cost twiceIas much as the French, IS not ~
| half as good. &. Il M. !. al.
IL you want something quite as cell cell,
s59s ss a ay III French Plan
lsfthat 1t scarcely seems to he cookinyE
sweet APPLES and Is, crannerles, haf
You viii ind TITO best results from com,
bining two tlavors In the came co eIst
81 pears pears aid barbar berries- only in this 4
Instance take the Juice instead 81 the
whole berry which ls sto g suggestive y
ssS' co 1ssS Which may be new e many
ii made of Strawberries and rhupar6 ~
the proportion Of threo,times az mn le, - o.
Wound Tor pound. Less sugar is. neces-
gary when the cooking Is after the French
method When preserves are mace pUuln4
s p II as the sugar Is q preserva,,ti,yyss,
| hut when less sugar Is used care 1nus.
be taken about sealing quickly.
| Pears are rather tasteless for cannlng,
but q delicious preserve Is made Of h az.
| by allowing one ounce aof green G.. n,ss,.
root to six pounds each OF susar a'lu nver
l5nlght lii pint OF water. Then cut u w
and add to- the water In which It vas "
soaked the sugar and four CUPS Or wa va ~
i pared and cut III small, square pie ces '.
/ Add them to the syrup and simmer very
i slowly until the fruit Is clear ana amnel
4 and Tho syrup thick. Citrors ma ". DC o.!
i treated In same manner II You may airy
! the flavor By substituting for the ginger
lna ,.u'es 4 ~ y q \. !, !. J.
i IL When canning blueberrics or huckl ber-
i ries use little 81 gal, as 1t WI ms re tlle
L berries tasteless. The best way 70 Keep
these berries and retain their iavor Is 70
sonnd berries. lay them on clean papers ,r 8
In sunny room. where they VIII ,no y, % %
1 disturbed or get dust ", and lea We them y
dry stir them daily SO that al SIDES ,!e :, arg
Il exposed to the sun. AZ Put ava IN 3 Clean
paper bags, and hen wanted va, so q, over s
i night, and the berries will have the per-
1 feet flavor OF the fresh 5 !,
81 Green tomat to preservetsis rich and de-
i lioious and has something Of the charac-
j teris tics we are inclined to credit to lm-
/ ported goods. Do not have the toma toes
too large Slice them. Make. q 4syrup 2. a. a. .
loving a. pound OF sugar to the pound q
/ fruit. II one likes preserves very sweet;
I II not, &thrce-auarters Of pound VIII pc
! enough, When he syrup has boiled clear
land transparent Slice q, lemon to a. pound
i 81 fruit, or, III 1t Is small use two cook
LIT III a little wa un til tender and hen
add It and the water in when was
4 cooked to the boiling preserve Just be fore
l5canning. This preserve grows bet VI Z n
age # The mplest way OF heating he
! jars Into which you are going to put pres
lifting iii hem out as needed Set On folded
towel or plate while filling. 5ss
III you have 81 preserved or canned
peaches, 8qulnces or apples you WI ha ve
peelngs and Which aa nesd no %
free from specks. They are as good as
the whole fruit for jelly, Tor in the cores
and skins lies much Of the element that
down to eetsout the juice. putting enough
#waters to keep I hem from sticking to the
skettle; strain the juice and proceed q; as $,
Jelly generally You can, 4 make TAX Jelly
often used are most delicious, PluHs ana
thimbleberrles are S TWO o. ; the latter;
Strawberries and pea hes % not jeil u "
i with currants and then llards N we'll = he
principle OF ali Ejelly-inaking IS simply
Extracting the Juice and hen addlng
| sugar enough Il to & make 1t harden Some
fruits, currants at certain stage. VII
jelly without sus r and sWitlio q cooking 8.
l$Jelly-makng is nj ore bother than can n
ming IS
fectly clean boiled 1 In lporcclain kettle.
until all thc~juice Is extra cted. hen II
lis strained through a flannel bag and al al
Lowed to drip, but should not be wrupg
ielly! f5 Hal hree-
1fourths the amount Of juice is the rule
IEforSthe sugar, and Il y is heated in the
oven before t is added to the hot juice.
can make as good Jelly by put ting sugar
and Juice together on$the stove and boiling
until the Juice will Jelly when tested The
! juice after su7lr7is added Is thattdlfferentt.
! juices require Shorter or long Time ana
1.-THE same fruitjuice will jelly6quicker one
4 day than It Willsthe next. ~
| sS Our mothers always covered sjellies with
! papers dipped in egg or brandy, but the
up to-date cook has a better. way t day
/ She pours hot para u on her Jelly anu AZ
mold will form. and whichsray be lifted
without difficulty when one wishes the
4 jelly. Try this once and you will never!
return to- any of the old spreserva Il yes.f
4 serve. NJ t5,lFg5 Gs S3b aiS KS h. 3B
When buying sugar for jelly, ETC., the
i AL graduated will be found the best.
take bSecOlluasslIl bJaTS IL
!! you want results that will satisfy YOU
! DO not try to cook too much at a time,
and do not use an old kettle. Agate iron
kettles are as safe 4 to use as gpor celain,i
/ sand better t. the latter hAYo been used
4 suntl the lining Is cracked. Watch that
lsthe Juice does not eaten to the bottom
y for fterf n kettle has ONCE been burnt It
y IS apt TO repeat the trouble. II you keep
4 gyour Jars in paper bags you Will find the
II color holds we'll. For the first weeks
4 OF working reheat the contents, but there
4 will $not be iif you cover with hot melted
Il @paraflin, or seal at once with sterilzed
I covers, Copyright. 1904, by Joseph b..
i gBoWles,l 5
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