Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-23
Canning

| Blackberries, blueberries and raspberrles re-
| quires teacup each OF water and sugar
| to every quart by actual measurement of
| fruit Make a thin syrup of the water and
| one-half the sugar. When II boils skim and
! add the fruit. Let 1t simmer gently for five
minutes, add the rest Of the sugar, let 1t
| come to a boil again. can. and seal at once.
| Press the berries gently under the syrup
while cooking, but do not break or mash
| them. Add the Juice of one lemon to every
| three quarts of blueberrtes.
| Elderberries are canned exactly like the
blueberries only emitting half the amount
| of water Currants should be washed,
| drained and stemmed. To each quart add
one and one-half cups of sugar, mix well,
| and allow to stand two hours. Place over
the fire, bring quickly to the boiling point
let simmer five minutes, and seal.
| Sour cherries should be stoned and then
measured. For every quart allow one and
| one-half cups of sugar and one cup of wa
| ter Put the fruit and sugar into preserv-
ing kettle in layers and let 1t stand an hour
| During this time simmer In the water to be
| aided one tablespoon of cherry stones for
| Jery quart of fruit, strain and add suf-
| flcient boiling water to make up for the
| amount which has boiled away. Add this
| to the fruit and let boil steadily eight min
| utes, then seal at once.
| For ox-heart cherries allow one cup Of
sugar and two cups of water for each quart
| or 1ruit. 10 not stone, Dul puilCtuEe tdCl
| cherry two three times with a fine darn
| Ing needle, then cook in the syrup for five
| minutes.
| For Canned
| Gooseberries allow one-half cup water and
| two cups sugar to each quart of fruit, either
| green or ripe. Make syrup with the sugar
and water, add the fruit, bring quickly to
| the boiling point, and simmer gently for five
| minutes Seal at once The stems and buds
should be removed from gooseberries.
| Damsons, green cages and yellow cages
| require one and one-half cups sugar to each
| quart of fruit Puncture each plum two or
| three times with a darning needle, place in
| LAYERS with the sugar. and let II stand over
| night In the morning bring slowly TO the
! boiling point and let simmer until the fruit
| is tender but not broken. Skim and seal.
Peaches should be thinly pared or skinned
| In boiling water, halved, stoned and thrown
| into cold water. For every four quarts of
! peaches make syrup with two cups or
| sugar and four cups Of water When 1t Dolls
| drain the peaches from the cold water, put
| them into the syrup, bring 1t quickly to the
| boiling point, then remove to the back OF
| the range and let simmer gently until ten
| der, but not soft. Seal at once.
| In canning pears use the same proportions
| of fruit sugar and water as directed for
! peaches. Pare and halve the pears and cook
them in boiling syrup Let simmer five min
utes and seal.
To Can
rawberries.-Wash, drain and hull fine,
| firm, ripe berries Allow one cup of sugar
| to each quart of fruit Place in layers in a
preserving kettle, cover. and let stand one
| hour Then bring slowly to the boiling
| point let simmer gently for two minutes,
| pack carefully into jars, fill to overlooking
| or
Always use perfectly sterlized Jars which
| are air tight for canning fruit, and the best
| granulated sugar. Keep in a cool, dry, dark
| storeroom or cellar.
P, Pineapples should be pared and sliced and
| chopped or cut into small pieces. To every
quart allow two cups of sugar. Place In
| layers in a preserving kettle, let stand two
| hours bring quickly to the boiling point
| simmer for fifteen minutes, and seal The
| sugar loaf pineapple Is to be preferred. as 1t
| is less acid and has smaller core
| Pare. quarter and core ounces and cook
| in sufficient water boiling to cover until
| tender. Make a syrup with one cup of wa
ter and two cups of sugar to each quart of
| fruit. When 1t boils, skim and add the
| lender ounces. Let simmer gently for fif-
| teen minutes then seal. sliced lemon
| added to every three quarts of ounces gives
| pleasant flavor.
A Sunday Dinner.
| Strawberry Sponge.-Fruit sponges may
| be made from berries of any kind. One
| third of box of gelatin Is soaked in three
| tablespoons of cold water until soft. An
| equal amount of boiling water Is added to
| one cup sugar and cooked until the sugar
| is dissolved, when the gelatin is added and
\ It is taken from the fire, strained, and one
| tablespoonful of lemon juice and one cup OF
| strawberry joice Is added. AS 1t chills and
| thickens the whites of three eggs are beaten
until stifr and dry and one cup and half
/ of cream beaten to a solid froth. These
| are mixed with the partly thickened liquid
| and all whsked together until spongy and
quite stiff. Turn into mold and decorate
| with whole berries and set away until chilli
| ed.