Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1907-09-20
OF FEMININE INTEREST
OCTOBER CANNING
CFrom the pelineator.l

may still be found for the lars con-
tanning those things that cannot he
canned until later in the year. The
summer, of course. has brought its
customary array OF fruits and vege-
tables. all OF which have duly been
made into jam aud Jelly. preserve
and pickle. or eatsuo and relish. and
yet delicious as all these things
may be, and highly as they Will be
appreciated during the cold DAYS OF
winter. there are opportunities In
the October canning that should new
er be neglected by any housewife.
who prides herself upon the COM
pleteness of her preserve supply.
IL is about this season OF the
year for example. that the ounces.
the apples. and the late pears com
mence 10 appear but. in addition
TO these comparatively common pre-
Serves. recipes for which may be
found in any reliable cookery book
there are score OF other daiaties
that are quite as well entitled TO a
place on the storeroom shelves
Among these We have the cranber-
ry and the barberry. both OF which
adapt themselves to many culinary
uses.
To preserve the cranberries in
bulk-a method that will be found
advantageous in many ways. es-
pecially in localities where the sun
ply of this fruit is likely to be I'M
certain-wash eight quarts OF the
berries and put them on to cook with
just enough water 10 keep them from
burning Let them steam thorough
ly and when the fruit has become
sort, strain through a bag. extract
ing all the juice possible. Return
this to the fire. and. as soon as IL
comes to boil, add sugar to taste
"a little less than half a pound 10
a cupful being about the quantity
that will be required. Stir until the
sugar has dissolved: then let the
mixture boil up once more. and pour
into jelly glasses. II Il Is a mar.
marmalade that Is to be made do
not strain the berries. but add the
required quantity OF sugar as soon
as the fruit has become sufficiently
soft.
Berries may be made either into
n preserve or jelly. but the latter Is
usually regarded as the better wav
OF treating them, as by that method
the seeds are removed.
= To make barberry Jelly. select
only the very ripe berries-those
that have been touched by the frost
are Rest. Mash them, and then lot
them simmer on a very moderate
fire, with but a little water. until
they have become extremely soft.
Strain theme and. after adding
pound of sugar to each pint of Juice.
boil from twenty to thirty minutes.
Both watermelon rind and citron
may be made into a most delectable
preserve. Select a ripe melon
scrape off the green exterior. and
leave only the meat of the rind. Cut
this into strips. and boil in a duart
OF water to which a half dozen peach
leaves and half a teaspoonful of
H0leratus have been added. as these
will assure a fine green tint when
tender, remove to a bath OF cold
water in which a large tablespoonful
of alum has been dissolved. as this
will make the melon chips brittle
When they have soaked for an hour
rinse them in clear water: then boil
them in a strip composed of a pound
OF sugar to each pound Of rlnd and
adding one thinly sliced lemon and
a few pieces OF green ginger 20 each
two pounds Of rind Boil about
twenty minutes and set aside for
three or four days; then strain off
the strip; reduce IL by boiling until
II Is very rich; pour it over the
rind while still scalding hot. and
be sure It is completely covered
Then cool and seal.
To prepare the dry citron used in
making cakes and puddings. pre-
serve the rind according to the rule
given above. after cutting 20 in the
shape desired, but, instead OF seal
ing the jars leave them open in
order that the air may enter free
~ In this way the preserve will
dry gradually, and the strip will
form in a sort OF candy over the
rind This will be found to be ali
excellent substitute for the citron
sold in stores.
Almost all kind Of ripe fruit will
keep well through the winter If thsy
are dried I'm the sun. One way to
dry them nicely IS TO spread them
on platters and expose them to the
sun for a number Of days. taking
them in before the dew falls, OF ~
the weather threatens to become
damp Apples peaches. and pears
must be peeled before an attempt IS
made to dry them and the stones Of
fruit like plums or apricots should
be extracted Apples are best when
dried without sugar. but other fruits
are improved n half their weight in