Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-06-11

HOLD
lINTS

From this time on, through the season,
the woman who does up her own "con-
serves will find abundance to do Straw
berries are now at their best, rhubarb and
pineapple are plentiful and cheap, cherries
are due, currants are ripening and rasp-
berries and gooseberries are in sight.
Unless one lives in the tiniest of city
fats with no cool place to keep anything,
or in some region where all fruits have to
be imported, homemade preserves, jelltes,
jams and pickles are not only far more de-
licious and economical than those that are
to be bought for moderate price, but far
and away more wholesome. When one
reads in the government reports that the
majority of fruit jellies on the market are
made from apple pomace the refuse of the
cider mill, with perhaps three raspberries
to the jar of raspberry jam and three
Strawberries to the jar of strawberry
JAM" that fruit buffers are largely COM
pounded from glucose, saccharine, ETC.:
that canned fruits are docto.ed with all
sorts of preservatives to save on sugar and
that pickles are communicating con-
glomerate of sulphuric acid, spices made
up of the hulls of any Old thing colored
with copper sulphate, he can but feel that
in the interests of self-preservation it Is
time to bark back to the old-fashioned way
of having the winters supply of fruits
put up at home.
II am an old-fashloned housekeeper,' ..
said one woman last summer at club
meeting called in the interest of the pure
food laws, and all through the summer
l toll putting up fruit. This summer L
thought I'd follow the example of my
neighbors, and buy instead. Now that my
attention has been called to the label of a
large preserving firm where Pure fresh
currant Jelly Is printed In large letters.
while on the margin in type SO small It can
.Nt,ItY hs a.A ,xttk, ct.
appears upside down. A suifiCiency of glu-
cose and preservatives, etc. | am warned
in time and will begin on my own straw
berry jam as usual"
In the Putting up of Fruit-Most house,
wives delight in the putting up of frl,it or
at least take infinite pride at the close of
the season In reviewing the serried ranks
of lucent syrups, all properly labeled and
arranged in order, ready to be brought out
at a moments notice for the delectation of
family and guests. 1t Is a feminine accom-
plishment giving far greater satisfaction
to all concerned than the ability to strum
out an Indifferent rhapsodie ON the piano
tear a passion to tatters In eiocution paint
marines that would cause even an oyster
to weep or burn" cords of wood into de-
signs neither beautiful nor artistic
Like all other housewifely duties pre-
serving may be made easy or difficult, ac-
cording as II is done In the right or the
wrong way. Among the A, b C's of the
art are the following suggestions: Use
only sound fruit and soon as possible
after gathering. Wash all fruit that comes
from the market or that from home gar
dens IL it has been exposed to dust or II
any insectide has been used in its vicinity.
Be sure that Jars. rubbers, tops and cook
ing paraphernalia are all sanitarily clean.
Even IL they were put away scrupulously
clean they should be scalded before using.
Never use tin or iron vessels for cooking
fruit in. Enameled or porcelain ware is
best. Use silver or wooden spoons and
silver knives II the fruit Is specially acid.
Have everything in readiness before be-
Ginning the work of canning The needful
articles include pans. spoons. a wooden
rnasher strainers fine and coarse, a gro
GERS funnel and small milk dpper, plenty
OF fine and coarse cheesecloth for straining
sslIy a half pound Of paraffine to be melted
and used TO cover jelly. enough cans and