New-York tribune., 1905-07-19
SUMMER PRESERVING.
Recipes for Fruits That Should Be
Put Up at This Season.

wise housekeeper postpones all the preserving
and picking she can until the cool days OF Sep
tember- Although there are some fruits which
must be put up at this season or not at ALL there
are many things. like melons. cucumbers. string
beans and tomatoes that be attended TO later.
Sometimes energetic but inexperienced house
keeper feels inclined 20 rush the season. even IN
spite OF the heat She should remember however
that the hot days yet to come will be somewhat
trying TO all preserves and pickles. Because OF
this. as wei as because Of the wear tear on
ones own strength 1t is better to wait
Like some other things, there is an easy way
OF putting up fruit without In the neglecting
II Do not attempt than one kind OF pre-
serving at once, and when that is divided into two
days the work VIII be much ighLened.
Mhen making preserves Of pineapples and some
used is mixed with the fruit the night before and
allowed to stand in cool cellar IN the refriger-
it ana it can be immediately and easily preserved
II TINS syrup. It will then need to be boiled only
Jellies, too, are much better If the juice is
sugar IN cool place, ike the cellar until the
morning. Then boil for i've minutes or
4 the hOusekeeper is an early riser and can spsFe
her preserving before the beat Of the OF dsv eyen an "
II requires great deal OF experience and 1udg-
serves; The thoughtless woman Is seldom suo-
soon or forgets them and lets them boil too long.
great many fruits cooked too much and
Raspberries and all soft berries are good pre-
served according 70 the Wiesbaden method Of
2oeking The iroit is PreseTyed p tWothiFds lis
& %egnt n6d 10 Seesr @ giIn eupf OF dTuit JUICE for
cans then cova with the syrup .Tna6s Of fruit
ong eno'g . allow the berries .. rise 2
ar used depends arsely upon the acidity Of the
sorae OF the midsummer fruits.
CURRANTs AND BI4ACKBERRIEs
delicious old fashioned recipe is the following
tor preserved currants: Take seven pounds Of red
currants Ghe large cherry currant. which does not
contain many seeds, is the oest) and look them
over. rejecting all imperfect fruit which. of course
would ruin the preserve. Have on hand three pints
OF currant Juice. strained and squeezed from
other bowlfu OF cUrrants To this Juice add seven
pounds sugar and boil the mixture three minutes
Then add the seven pounds of picked currarlts with
q pound Of stoned raisins. Cook them for ten min
one Of the most delicious accouipannents Of roast
Now is the time to prepare this relish An excel
lent rule is the following: To every seven pounds OF
pint Of vinegar or half pint Of vinegar and half
pint Of currant iuice Boil the mixture until It
me mixture is cooling add three ta3lesPo0afIIs Of
cloves. The moisture around the fruit should turn
sDiced oackberrtes are made tn about the
way. adding. IN comhination with the other Spices
Far bIackbar1y lam a.lnu III fErea-ouarfers sol ~ a
pound Of sugar TO a pound Of fruit MIX the sugar
vi the @ ce % be aa s to show SR ' a 9f tns RUB 5GSe e
fruit with spoon to assist Il IN the process Now.
Il repeatedly for about one hour Il must boil
into uaaralade Jars and let t cool for tenty-four
hours before sealing II up
THE PINEAPPLE
sUgarloaf pneapples are the best for preserving
the early strawberry pine being quite inferior
for this purpose. To preserve pinappIes weigh
out two-thirds or thrse-Quarters OF a pound of
sugar TO every pound of fruit Peel, slice and
core .he gineaPpie t and spTnke Il with sugar % as
away oEeTnMignt @ M IN the, the morning % turn the pine
preserving Kettle and bring il to the boiling point
Let IL boil for about three minutes. then put IL
70 receive IL pineapple is often canned too in
the same way that cherries are 1t is, however.
better in preserve or Ia a thick maFmaIade.
For a marInalade a pound Of sugar 70
BITS as possible after peeins and coring it. Mix
the sugar with IT, let it stand in cool place
6aif an hour Al the end Of this time it should
in this way and return II to he preserving Kettle
Continue cooking It, stirring II almost constantly.
longer. or until IT becomes clear, amber colored
paste which viii be firm when it is cooled Then
put II in small jars and seal
RASPBERRY JAM.
A raspberry Jam may be rnade with either the
black or the wild red berries II Is considered an
Improvement to add currant Juice to the berries
The currants themselves are rather too se@dy to
pound Of sugar 70 every pint OF juice and every
Pt qhe berries and curranf juice in porcelain
lined kettle the IRE and lei them COCK twentg ,
burning. then add the sugar and COOK II until II
ii IS not advisable to use the common red rasp-
berries OF the garden for this purpose. Tney are
delicious fresh but are too dry Tor such preserv-
ing. The wild red mountain berries and the black
caps are the best. The former becal Sc they can
not bear transports ton w1il, are seldom seen IN
city markets, but they make a most delicious jam
GoosEBERRIEs
CSoosebe-rtes are excellent IN many dishes-batter
puddiugs, tarts jams catchAps and the old Scotch
dish OF 'gooseberry fool"
A eooseberry lam is much liked by many house
keepers II can be prepared either from the green
ebe fruit IS not fully ripe and stil retains the
green acid favor. Pull on the tops aflo STEMS
from three pounds Of berries. After washing them
mt them over 70 boil In just enough water 70
cook them About half a pint Will De sui1lcIent 15
Let them cook for twenty minutes. a "a seh hs so
tnear together Tor afTeen or twenty minutes longer
ripe gooseberry Jam may be made in the same
way allowing half pou1d OF g,i SUGAR 70 seT svery
fhe smooth skinned fruit for this purpose rathar
than the hairy, rough fruit -.
GOoseberry catchuP Is said 70 DC very nice m & s1e
fke The above rule with the addition or spices and
boiling Il down until very thick ..
en- ~oiIoTfng rule for catehup: To ten pounds Of
Etonnsd and tailed" goosebsrries add eight pounds
of brown sugar. tablespoonful or cinnamon, q
SsaEaoonfu of cayenne and other spices to suit the
800 Eoil two hours after adding quart OF good
sinegar then strain and bottle
CHERRIES
r~ha s0,r nforeIIo cherry makes a good preserve.
h,, the sweet cherry Is only suitable for canning.
7.ba larter becomes Insipid when richly preserved
g., The old fashioned way. Some housewives think
tEes preserves are ricnef Wnen the Lrult IS
not stoned Il the fruit Is @ o St6hee es nS sg sGTS
rbe Trlit allowing sugar. pound for pound, Put a