Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-27
In Preserving Time.

LII 1 IeSerV1nS l n1le.
For most housewives there is but one
lime OF year when the preserving Kettle
is allowed to become part of the scheme
or household affairs. That is In the 5rIn.
ping heat of dog day weather Laden with
berries and fruit the market stards ~ ~,
mouse garden at that season are prodieal II,
theif offerings. and she of thrifty puro,s,.
mas come to consider it the best ard only
opportunity TO repienlsh her supply OF can.
req meats for the following winter
me expert housekeeper, however teaches
US differently. Early June Is when ah..
puts up her most delicious preserves. and
sue oeieflus her custom thus: Berries ana
"uit lot preserving are not always hes.
"tieh they are cheapest nor Is II always
soou economy to wait until they reach -h.,
'oNest marx Women are apt 10 buy then
with lavish hand. thinking the cost Is sa
small waste of fruit is the inevitable
consequence. and what may be saved In
the expense of the raw berries is lost in
me quantity Of overripe fruit winch
cannot be used. or more important SIN in
tue supply of canned sweetmeatg left n.
the storeroom To be thrown away who,
preserving time comes round again. a.
certainly pays in the end To buy the mas,
perfect fruit the market affords and viii,
this in view | shall do the greater uart ~
my canning early in June"
The following are choice recipes fa, nr.
serving seasonable fruits. which Will soon
reach the height of their perfection.
raspberry and Cherry Jam-Bnu ia
gether for fifteen minutes eight pounds Of
raspberries and four pounds Of stoned
cherries. Then take the scum from Tho
Top and add nine pounds IF sugar. ALLOW
the fruit to boil again until the Jam hangs
from she spoon, when Il should he skin,
llieu again and poured into small ston.
Jars. Cover closely with paranine manor
and the jam Will be ready for use
Cherry Marmalade- the stems
and stones from the amount OF cherries -,
be used Crush the stones. place them II,
a saucepan with a small quantity of u,-,.r
and boil until the flavor is extracted. FIJI
the fruit into preserving pan. adding tv-.
or three cupfuls of water and boil until AL
Is reduced to a pulp. with a wooden Spoon
Sur frequently to prevent sticking 20 tt.
bottom. To each pound of fruit measur..
out three-quarters of a pound of loaf sugar
ana add 10 the strained water Ia which thu
stones nave been cooked. Allow the sugar
10 dissolve and boil until transparent bub.
hles appear on the top. Now pour Tho
melted sugar In with the fruit and con
tinue stirring until thick and smooth. Turn
the marmaIade into small glasses ana
when cold cover the top with tissue Uauar
ana stand away until ready for use.
Strawberry Conserye-Buy large and vc.y
ripe Strawberries. When they have been
carefully hUlled, place them in a cheese
cipth bag and mash. wringing out the
Juice. Measure this juice by dessert spop.l-
luis In stewpan measure out sugar. six
ounces to each tablespoonful Of he straw
berry juice. Boil this sugar until Il
strings without stirring. Remove from
the IRE and add the straw berry juice. Mix
together with wooden spoon until the
conserve begins to be dry and white and
put away in an earthenware jar
Cherry Jam Without Sugar-wipe the re-
quired quantity of cherries with a cloth
free from all dust. and remove the stones
and stems. Break the stones aud bon
them for a few minutes with small quau-
dty Of water. After straiuing the liuuor
from the stones. put it back into the
saucepan with the fruit and boil until all
is reduced to a thick jam. Stir all the time
with a wooden spoon. Add A little CHINA
mon and powdered cloves If the flavor IS
desired When the jam becomes a thick
pulp put it in small jars. Cover and set
away.
Pineapple Jelly-Choose perfectly ripe
pineapples. pare them and remove the
eyes. Now CRATE the pines and TO every
cupfui OF the grated fruit add one-Quarter
Of pound OF white sugar. allowing them
TO stand together for three hours Place
on the stove In preserving pan and let
come slowly to a boil Continue boiling
very slowly until the fruit is quite soft
then pour into Jelly bag and have the
syrup drain through without squeezing into
an earthenware basin. leaving 1t in the bag
until the syrup has all dripped out. To
each breakfast cupful of syrup. add "A
quarter of pound of white sugar and
boil slowly, Swimming at frequent inter
walls. After 1t has been boiling for about
quarter Of an hour place small guam
uty of it in a saucer 10 cool II It
Is stiff the jelly is DONE if not continue -
the boiling process for a time longer When
done let 1t cool until ii is lukewarm and
pour into glasses. Cover with rounds OF
paper dipped In brandy so that no air can
possibly get to them.
Raspberry Syrup-Put six ounces Of rasp-
berries into an earthenware pan. cover
with four ounces of crushed loaf sugar
and allow to remain for ten or twelve
hours. Pass the juice through a very fine
sieve, measure IT. pour into a preserving
pan and boil for twenty minutes. Swimming
frequently. To each breakfast cupful Of
the Juice add four ounces of crushed sugar
and boil until the liquor begins TO thicken.
Pour in bottles. cork tightly and stand in
a dry place until wanted.
Bottled aspberrieS.-Select hue large
ra spberries. Pick them over carefully
without bruising and drop them gently into
quite clean bottles till they I'LL them to the
neck Stand the bottles in a large kettle
of cold water with bands Of hay straw
around them. AS the water comes
to a boil lift the kettle off the stove. Take
each bottle out and fill up with absolutely
boiling water TO the neck of the bottle. just
covering the fruit. Then strike three sui
phur matches together and hold them light
ed In the neck OF the bottle till 1t is full
of the white fumes Withdraw the matches
cover quickly and tightly with heavy white
paper Now return the bottle to It's place
in the kettle and leave until next day TO
get quite cold These raspberries keep per
fectly and are Ike fresh fruit when opened.
Valuable Herbaceous Plants