The Montgomery advertiser., 1904-04-10

I@R-AKE the rough cones Of the pine apples and cut off part of ths | stem, leaving about two inches ot it Put in an agate pot filled with water and boil for five hours, ol until tender enough to pierce with a straw. Then take out and peel IcarefulIy. Cut in thick slices. cut out the
 core, weigh 1t and put in a bowl. Allow
 a pound and half of sugar to a pound
 of fruit. Put layer of fruit and layer
 of sugar until all the fruit Is used and
 set aside until morning. Drain syrup from | fruit and let 1t come to boil; skim and nut fruit in. After the syrup and fruit come to a boil let them boil ten minutes counting from the time they begin to DOH. Lift out the pineapple and put into the liars. which have been previously scalded. 1 Let the syrup boil until 1t is thick. then pour 1t over the pineapple and when cold seal up the jars.
 English Chutney Sauce.-Three quarts green gooseberries, half gallon of vinegar. l Boil the gooseberries in three pints Of the vinegar till they are thoroughly soft. Take | from the fire and add to them the follow IinR:-One pound of sugar, three-nnarters lof A hound of salt, three-Quarters-o of
 hound of raisins chopped fine, halxI pound | of entrants chopped fine, two ounces or T mustard. one ounce ground ginger one ounce Jamaica ginger, one ounce cayenne | nods. one nutmeg grated. one teaspoon Il ful ground mace Mix them thoroughly {, vvitb fine boiled gooseberries, add the re- ! mnining pint of unboiled vinegar ana mix ! again. Put aside and let stand for an lh lhour Do not boil again. After standing
 stir mn again, strain through colander l and then bottle. This is delicious with
 cold meats. l Gooseberry Preserve.--Take six quarts of
 Sooseberries and put aside three quarts or I them to preserve whole. Put these three quarts into an agate pan with enough cola | | tender. Drain the water from them ana | law thems in cold water. Put the other | three quarts into a stewpan, allowing a hint and half of water. Boil these, mash 1 them and strain through jelly bag. To
 each pint of juice allow one ana naif sugar is melted put in the whole berries. drsining them first, and boil twenty min
 utes but do not let them break
 "Two Bites of a Cherry"-Preserved
 Cherries.-Get tart cherries if possible. Al- low a pound of fruit to a pound of sugar.
 Remove every cherry pit and save all the iuice that comes from them Put the
 seeded cherries in a bowl, first putting a Iayer of cherries, then a layer of sugar, | until 1t is all used up. Let them stand two hours, so that all the juice will be extracted. Then drain the syrup into an
 gate preserving kettle and boil for fifteen
 minutes before adding the cherries. Boil
 the cherries in the syrup until they look clear. Put them in glass jars. Do not
 seal on the first day, for if any Of the cherries rise to the top of the syrup they
 will have to be put back on the fire and cooked for twenty minutes.
 All small fruits, cherries, strawberries, Sc, should be put in the sun for two weeks after they are sealed, then put them away in a dark closet or wrap thick paper round each far, so that no light will reach them.
 Cherries for the Holidays.-A pretty or- namental cherry can be preserved by max ing a syrup of one pint of water to pound of sugar. Allow pound or sugar
 to every pound of cherries. Do not take
 out the cherry pits and leave all the short stems on the cherries. When the syrup IS
 ready, put in as many cherries as you can
 cook without crowding in the pan. Cook twenty minutes. Lift out with perto-
 rated ladle and put on dish to cool Put | in the others and cook each lot or cherries | twenty minutes until they are all done.
 Put them in jars and pour syrup over them and seal up, covering the top of the fruit
 with papers cut to fit and dipped in orandy.