Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-05
I IOUSE=
HOLD
lINTS

AitiS W piluB the ITull Jars from the top
shelf take account of stock and see that
the preserving kettle is In good order 1t
! should be of agate or porcelain-lined. Tin
or iron utensils must never be used in pre-
serving and making jelly. as the fruit acids
attack these metals, affecting the color of
the preserves and giving them a metallic
taste. Regular kitchen pans will answer
Tor holding and washing the fruit; but
there must be plenty OF them. Mixing
bowls and stone crooks are also useful in
preparing the fruit. Other essentials are a
good supply of Jelly bags preferably OF
loosely woven flannel of fair quality new
can rubbers Dit is poor economy to run the
chance of losing fruit and labor by trying
to make old stretehed-out rubbers answer,
TWO or three long handled wooden spoons,
sharp vegetable knives for pairing the fruit.
wide-mouthed funnel, ladle, asbestos lids,
q wooden potato masher and a strong wire
sieve. Scales are a convenience. as weigh
ing Is more accurate than the ordinary
measuring.
See that the preserve closet Is cleaned
and perfectly dry for the fruit supply.
Then buckle on your housewifely armor
and start your seasons preserves.
Oranges, rhubarb and pineapples should
all be done this month. The success of can
ming depends upon perfect sterilization. To
this end the jars, covers spoons and other
utensile should be put on the stove in a ket-
tie of cold water. allowed to come 20 boil
then kept at the boiling point at least ten
or fifteen minutes, There are several meth
DDS Of canning. These are cooking the fruit
in the jars in boiling water, cooking the
fruit in jars In the oven, cooking the fruit
before putting into the jars, cooking in the
sun. and In the case OF cranberries. pie
plant and green gooseberries, simply pack
ing in cold water and closing the cans cir
tight. The cold-water process is only pos
sible with these three fruits. as their own
acids are destroyers Of germs. Fruit canned
In iar< ch0 hot and
therefore more attractive to the eye than
that which is stewed and then packed in
the Jars. In canning, the proportion of
sugar varies according to the sweetness OF
the fruit and the for wldch 1t Is In
tended. Fruit that is to be used as sauce
is best put up with sugar. while that intend
ed for cooking purposes may be put up
without any. And the wholesome rhubarb.
To Can Rhubarb Cold-water Process
Select the rhubarb when young and tender
and of pretty pink color Wash thorough
ly, peel and cut into small pieces as for pies
Pack into glass jars that have been ster-
ilized, fill the jars to erhoHung with
freshly drawn water, put on the covers and
let them stand over night. BY the next
morning you will find that the rhubarb has
taken up more or less Of the water and that
there is quite a vacuum to be filled. Drain
off the water and fill again to overfiowing
with fresh cold water, seal the jars closely
and put away for winters use. This, when
opened, will be found to require less sugar
pies and sauce. Cranberries and green
gooseberries may be canned in the same
way, and will keep for years.
Preserved RhlIiba rb.-Wash. peel and cut
the rhubarb into pieces then weigh. Place
in a preserving kettle without water and
cook thirty minutes. Meantime put an
equal weight Of sugar in q saucepan, allow
ing a pint of water to each four pounds of
sugar. Boil without stirring until little
poured in a cup of ice water breaks like
glass When the rhubarb has been cooked
enough pour the syrup over it, cook five
minutes stirring gently that it will not
stick, then pour into jars and close tightly.
Keep in a cold place.
Rhubarb Lumjs of Dehght.-Choose young
and tender but plump stalks of rhubarb,
wash peel and cut IN inch and a half
pieces. Weigh and allow as many pounds
over the fire with n half cup of water al
lowed to each pound Of sugar; bring TO a
boil, skim and add the thin grated yellow
rnd Of a lemon and juice Ga tablespoonful
to each pound of sugar.. Add the pieces OF
rhubarb to the boiling syrup, simmer gently
until transparent but not broken, drain,
dust each lump with sugar and dry on par
affine paper In the oven or sun. Use the
remaining syrup for steWing the rhubarb
for immediate use.
Rhubarb Jam.-Allow to each pound Of cut
rhubarb one pound of sugar and one lemon.
Pare the lemon thin as possible into an
earthen bowl, taking care to remove all
the white, bitter membrane, and slice the
pulp of the lemon into the bowl, discard
Ing all seeds. Cut the rhubarb into inch
pieces and put in the bowl on top Of the
lemon and the sugar on top of the rhu-
barb. Cover and stand away in q cool
place over night. In the morning empty
into the preserving kettle, simmer gently
three-fourths of an hour, or until quite
thick. take from the stove, cool a little and