The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-06-26

d pound Of best granulated sugar to each
pint OF Juice. She brings the Juice to-
d boil. and spreads the sugar on tins,
setting them In the oven to heat. When
the Juice has boiled ten minutes, she
drops IN the hot sugar, "trles' the Jelly
and quite generally finds that, thanks
to the hot sugar It already forms"
Then she po,1rs II into the sparkling
glasses and leaving 1t to cool, she Is
away. on her game OF tennis. Z
on her return. she covers the glasses
with white paper, fastened down With
white OF an egg, cleanlieat Of all mucl-
lagos.
In preserving, her primary object Is
to retain the shape Of the fruit, NO she
handles II with infinite care Straw
berries, raspberrles and blackber-
rles are washed by plunging the colander
intos cold water before stemming tho
fruit. II they are atemmed first, they
soak up water. Only the largest and
firmest fruit Is selected for preserving.
Allow one pound OF best gran,ilated
sugar for each pound Of fruit. Arrange
in the preserving kettle layer OF sugar
on the bottom, next ono OF berries. and
30 on until all are used Stand the
kettle over the gas stove, with the fire
turned low and heat gradually until tho,
boiling point is reached or until the
fruit Ia. thoroughly scalded.
with q perforated ladle. lift TIE fruit
out OF the syrup in small quantities. so
that It viii not be bruised, and I'll the
lars half full or more. Boil down the.
syrup, pour 1t over the fruit in the Jars.
and leave the Jars open until the pre-
serves are cold. Then cover as directed
tor Jelly.
For brandying she selects the frmest
and finest peaches on the market. the
- ~ 3,ru " a nj
graduated cane sugar. 10 every four
pounds OF peaches, pared. she allows an
equal weight OF sIgar and o pint OF
brandy The peaches are laid In the
enamel kettle. covered with the sugar
and allowed to stand over night.
The next morning the peaches are
swimming IN a syrup formed Of the su-
gar ana their own juice. Each peach
is lifted out carefully with q skinner
and laid on a platter after which the
syrup is brought to a boiling point;
slttmmed carefully, and allowed to Doll
until quite thick. Then the peaches are
returned to the boiling syrup and cooked
until clear, when they are SKINNED from
the syrup and dropped skillfully Into
glass Jars. The syrup is again boiled
down until thick, the brandy IS added,
and the mixture poured over the peaches is
until the lar Is full. when 1t Is sealeo
Just az for preserved fruit.
ID on her list Of meat relishes. Ma 'mselle
Dainty prTdes herself Justly upon Chili
sauce the like OF which no canning fac.
tory ever produced It is made when
tomatoes are plentiful and cheap.
\, a peck OF ripe tomatoes are plunged
INTO boiling water and peeled, then chop
bed and boiled until thick and mushy;.
70 this she adds one pint OF chopped
onions, one l,alf-dozen large, green pep
pers, chopped fine. and boils them gent
~ for half an hour; after which she adds
half cup OF salt. one pint OF vinegar
ana Tablespoon OF cloves, one OF CHINA
mon ana two OF whole mustard 5; SEEDS {.
The sayory mixtures SINNERS gently iorl
m hour more after which It Is bost i',
il Jelly tumblers or clean. old pic ~
bottles corked and sealed VIII !st.n =
same old sealing wax her great cay la''u'
nother used. .&s sl36S