The Savannah morning news., 1904-06-26

utes for the boiling process. The 1uics
is poured into the jelly bag, Ma'mselle
Dainty using double cheese cloth in
stead of the flannel bag her great
grandmother considered essential for
/ clearing jelly. 1t is left to drip over
night into a large agate bowl.
! The next morning Ma'mselle Dainty
measures off fruit juice and sugar, hair
, pound of best granulated sugar to
each pint of juice. She brings the Juice
to a boil, and spreads the sugar or
tins, setting them in the oven to heat
When the juice has boiled ten minutes
she drops in the hot sugar, tries"
the jelly on cold sauce plate set on
the ice, and quite generally finds that,
thanks to the hot sugar, it already
FORMS" Then she pours it into the
sparkling glasses and, leaving it to
cool, she is away on her game OF ten
mis-
On her return she covers the glasses
with white paper, fastened down with
white of an egg, cleanliest Of all muci-
age.
When country relatives. with gaze
critically fixed on city ways, visit
Ma mselle Dainty's home, she sur
prises them with preserves equal to
any country made sweets.
In preserving, her primary object is
to retain the shape of the fruit, so
she handles it with infinite care,
Strawberries, raspberries and black
berries are washed by plungtng the
colander into cold water before
stemming the fruit. If they are
stemmed first, they soak up water
Only the largest and firmest fruit is
selected for preserving.
Allow one pound of best granulated
sugar for each pound of fruit. Ar.
range in the preserving kettle a layer
of sugar on the bottom, next one Of
berries, and so on until all are used
Stand the BEETLE over the gas stove
with the fire turned low and heat
gradually until the boiling point is
reached, or until the fruit is thorough
ly scalded.
With a perforated ladle, lift the
fruit out of the syrup in small guam
titles, so that it will not be bruised.
and fill the Jars half full or more
fruit in the jars, and leave the
jars open until the preserves are
cold. Then cover as directed for
jelly
There lives not man who does
not recall some friend of his mother,
famous for her branded pea ches, and
it is to please Father that Mann
selle Dainty perfects herself in the
art OF brandying peaches.
For this she selects the firmest and
finest peaches on the market, the best
French brandy, and the pureSt granu-
lated cane sugar. To every four pounds
of peaches, pared, she allows an equal
weight of sugar and a pint of brandy
The peaches are laid in the enamel kct-
tie, covered with the sugar and al
lowed to stand over night.
The next morning the peaches are
swimming in a syrup formed of the su-
gar and their own juice. Each peach
is lifted out carefully with a SKINNER
and laid on a platter, after which the
syrup is brought to a boiling point
skinned carefully. and allowed to boil
until quite thick Then the peaches are
returned to the boiling syrup and cook
ed 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 until the jar is full, when it is
sealed just as for preserved fruit
On her list of meat relishes, Ma'msalla
Dainty prides herself justly upon Chill
sauce, the like of which no canning
factory ever produced. 1t is made when
tomatoes are plentiful and cheap.
A peck of ripe tomatoes are plunged
into boiling water and peeled. then
chopped and boiled until thick and
mushy. To this, she adds one pint Of
chopped onions, one half-dozen large,
green peppers, chopped fine, and bos
them gently for half an hour; after
which she adds one half-cup Of salt,
one pint of vinegar, one tablespoon of
cloves, one of cinnamon and two of
whole mustard seeds. The .savory
mixtures SINNERS gently for an hour
more, after which it is bottled in jelly
tumblers or clean, old pickle bottles,
corked and sealed with the same old
sealing wax her great-grandmother
used.
1t is a'mselle Dainty who takes
special pride also in the selection Of
dishes for serving her delicious handi-
work. Naturally, for jelly andpreserves
her taste runs to cut-glass, with round,
fiat servers for the jelly and oblong
boat-like dishes in the star pattern for
preserves.
For the Chill relish. she select a
green dish in the form of fresh, curl
ing lettuce leaf and for the strawberry
preserves huge strawberry leaf, in
Majolica china.