Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-27


more fascinating.
\ well-dlled fruit store closet-jars.
glasses, bottles and TASKS in orderly rank
and file, each properly labeled and afford
Ing mountaineering glimpses of its lucent
cortents-is a sight to gladden. the eyes
and rejoice the heart of the housewife,
whose pleasure 1t is to put up fruit to
be put down" by those she loves.
There is no question of luck in the put
ting up of fruit The secret of unvarylnS
success lies in the use of the best of ma
terials and absolute cleanliness, not only
visible but chemical No matter how clean
the jars are washed when put away, they
must each be sterilized tops and all, be-
fore using. 1t is false economy also to
use rubbers that have served their pur-
pose once. That is enough to retire them.
An agate or porCelain-lined kettle of mod
crate size should always be used for COOK
ing the fruit and kept for that purpose
only. Tin saucepans are an abomination.
Be sure each jar is perfect and that the
ton can be screwed tight. If not lay 1t
aside for holding dry groceries or splced
pickles where absolute immunity from
air is not so essential. See that you have
an accurate measuring cup. a good ladle
and a fruit funnel for putting the fruit
into the cans. All these are cheap, and 1t
does not pay 20 use makeshitts. Jelly
bags also should be in readiness, prefer
ably of flannel made three-cornered in
shane and with strong string or tape
run around the neck for suspendng them
to drip. Never squeeze jelly unless you
are prepared to take the chance OF It's
being cloudy.
1t is a good plan to keep special cloths
and holders for use during canning Tune
as fruit stains are difficult to remove. y
half pound of parat!in for covering Jeliies
and jams is another wrinkle that may be
noted. -
To Prepare the Parafin-shave half
pound of parafIn into a pitcher or dlsn
n-ItT~
when ready TO use melt by setting INTO
hot water or over the teakettle. w hlie the
jelly is still warm, pour layer OF paranlIi
over the top. Then cover with the ustal
tin or glass cover. When needed for the
table slip off the parafiin, and put 1t away
to he used again.
The Preserve Clcset.-This should ne per-
f9ctly dark dry and cool. Light Is MUIR
Gus TO the keeping OF preserves h 'aDi,
stocking up fresh in the spring or carry
summer have tie walls whitewashed ana
the shelves thoroughly scrubbed ana dIleu'
i'm order to insure a perfectly WEoLcsoIne az
mosphere If you have no such closet nor
dr,- cellar. cover the shelves of any cool
closet with black cotton and hang a cur
tain OF the same over the fruit In IaoelHs
the fruit 1t is also a good plan to date each
pireanples.-While some housewives put
nm their pines in late May or early June
il is usually better to wait Tor the sIsaI
loaf pines that come q Httle ldtei anu III
he
cI.asrd for as low as a dollar Dozen me
earlier strawberry pine Is 100 aciu' - -
best always TO preserve pheapples III q
moderately heavy syrup, three-quaI'e VI
a mound of sugar to one OF the iru4t Heas
ured after peeling and shreddlns OF cuttiils
into cubes :, 49,, ,r,,,,,o+
Is a pineapple snip Some OF these come
in the form of scissors, one Sue SCOOP
and The other a loop of metal to shut down
upon the fruit and take out the eye. IN
preparing the pineapple II shou4o pe peeieu
first then, after the eyes are FehloNeu VIZ
suippers or a sharp-pointed knife slreu
with a silver fork or cut in cuoes. f9i
branded pnapples they are usually peeleu'
the ewes removed, then the 1fut coIeu WIN
an ample corer and sliced in pieces aDout
half an inch thick. II 100 l@i &c 'i4' S'NN'
are then qUartered. J.,
Preserved Pineapple.-After one pine Is
cut up, working as rapidly as possLp,,JL
weigh put into a stone jar ana cover WIN
three-ouarters of its weight in sugar. IRE
pare another pine and proceed In the same me
way When all are prepared, cover the Jal
and stand in the cellar or some cooI pidGT
over night. In the morning the juice wiz
have dissolved the sugar and the liuit wiz
he covered with clear syrup. Put INTO lile
,,-asa-,-fnp kettle and let fruit ana syrup
come slowly TO the boiling point. No I
five minutes, skim and can lHlineG.atelS,
Pineapple prepared as above ana leI, I'VE
night with the sugar VIII keep Tor some
time with no cooking at all II ushIy
canned 1t is usually safer however TO let
II lie scalded through. ,,
Pincapple Mauualade.-Pare and shred
-1a ufnrapule place the pulp over the flr@
and cook twenty minutes. Ihen measure
allow TO every two cups of the pulp cup
ana "a half Of sugar. cook ana sur HFe OF
ten minutes. then put into Jars ana sea-:
Piueauuli SyrUp.-TUis makes delicious
water ice and Is better for iaVoring than
fresh pineapple. Put three pounds OF loal
smear i'm a porcelain kettle over the ire
,f vi and add TO
them two cups o. clear water. Pour over
Tie sugar anu set over the fire to boil until
clear. Remove and cool. Pare and CRATE
,,fotIrb pineapple TO make quart OF juice.
Then strain into the syrup. Boil ten min
utes. remove and bottle. Cover the co:lls
canned Rhubarb. Cold Water Process
Wash and cut into small pieces without
peelfng. Fiji glass jars, lacking closely,
then cover with freshly drawn water. Cover
closely and let the Jars stand over night;
In the morning the water Will De Iouhd
lowered the fruit having absorbed some OF
H. Now fiji to running over with more
fresh water then seal and put away for
winter use This is delicious for pies or
sauce and will require less sugar than fresh
rhubarb.
.'utti Frutti.-This is a delicious rich pre-
serve made without cooking. 1t Is com
posed of a variety of the hght-colored
fruits. each added in its season, ana VIII De
in perfect condition by Thanksgiving. As 1t
is an exceptionally rich conserve, little
VIII be found to go a long way. Into
gallon jar, stone or glass, with wide
mouth and tight cover. put one quart of the
best French brandy, then fruit as 1t comes
I'm season, beginning with strawberries and
sugar loaf pineapple. Hull the berries and
cut the pine in thin slices. with core and
ewes removed. For each pound of fruit al
low a pound of sugar. Next add half
dozen or so Of red bananas. sliced, then
layer OF sliced oranges, with their weight
In sugar. White cherries and red rasp-
berries come next with white currants
ruoseberries peaches and light grapes.
There should be just enough brandy to keep
tic fruit covered. If there is not CROUCH
after Il while a little more may be added
Stir frequently with a wooden spoon and
keep well covered.
Strawberry Jam.-Hull ripe, dry straw
berries, being sure the fruit is clean and
fresh. though not necessarily large. Weigh
and to every two pounds of fruit allow
pound and a half Of sugar. Put into pre-
serving kettle, mash. heat gradually and
Eoil until little put on a cold saucer jelis.
Stir and skim occasionally. Put in jars.
cover with round of branded paper of
paraiiin. then tie close.
Strawberry Fritters.-This Is an English
sweet that comes highly recommended Mix
ore tablespoonful of olive oil with the
grated peel of half a lemon and q little
flour When smooth add the well-whisked