The Evening statesman. [volume] (Walla Walla, Wash.) 1903-1910, 1909-08-19

From now on until the first of Sep
TENDER she will be standing over ne
steamng kettle with no thought tol
the heat. for when ones means art
ecantv and there are a number o.
small mouths to be I'D, one cannot 81
too economical
rorcelain-line vessels are the bes
for preserving. Use pint jars. for VIII
these one will rarely have TO open
larger quantity than will be needed
There will also be required a couple OF
ienv bowls, a long handled spoon
small adle, a cOlander, seiVe and a
quart. pint and gill measure.
\ corer viii be found great conven-
ience in removing the core neatly from
the blossom end of the fruit. To tel
when the fruit is tender one should
have either some wisps of straw. or
q pice sound cork stuck full of needles;
the former IS probably the better
To Clarity Sugar.
Select only ripe fruit and aftfr ie has
been prepared, the next thing TO be
done is to clarity the sugar. The nov
ice should bear in mind that it is never
a good plan TO ecOnomiZ2 with this IN
gredient, for if you do there is every
chance that the fruit will spoil, or even
if II does not, your preserves will be
tasteless. For preserving use equal
quantities of fruit and sugar.
To clarity sugar. put two pounds into
a saucepan. together with one pint OF
cold water Let this dissolve, then
beat up the white of one egg and when
the syrup becomes hot stir this
through As it begins to boil, keep re-
moving the scum as it rises. When no
more scum rises, remove from the fire
and it is ready for use.
The least scorch will spoil the fla
vOr of the preserves. so cook them
slowly. stirring constantly. If they are
cooked too fast. the sugar will not pen
citrate so we'll and be sure not TO leave
them on too long. for too much cook
ing darkens the fruit and renders some
kinds of fruit very hard.
AS a general rule the fruit may be
pronounced done when ii can be easily
pierced through with a straw.
Have the Jars Heated.
AS soon as the fruit is done it is to
be poured into the jars While it is still
boiling Each one is to be filed to
overlooking and quickly sealed so that
no air can get in.
OF course. if the glass jars have not
been previously heated. they will
crack when filled with the boiling fruit.
They should first be heated by being
placed in a large kettle of warm
water, which should be permitted to
come to a boil.
Let the jars remain covered. so that
no water nor steam can possibly get
inside. 1t will be but the work of a
ward
Fold a damp towel and place this
upon the kitchen table Place the
heated jars upon this and then pour
in the fruit.
Various Alright Clements.
An old fashioned cement for jars is
made from yellow beeswax and finely
powdered rosin, using twice as much
rosin as beeswaX. Let these melt, then
remove from the stove and stir in fine
ly powdered brick dust, until il be-
comes the consistency of sealing wax
Dip the corked jars in twice.
Another simple cement is made OF
white of egg brushed over paper of the
size and shape to cover the jars. These
are put on while the fruit is still hot
care being taken that the top edge and
outside Of the jars is quite free from
sickness.
Sometimes it Ia better to use two
pieces of white paper, the first having
been dipped in brandy. the second, 6
half inch larger, TO be dipped in white
of egg.
Melted white wax may also b,
poured on the fruit and afterward
tight fitting cover may be placed owe
the jar or glass.
AS each jar is filed and sealed i
should be carefully wiped off and thel
turned upside down until cold. whe,
all are filled. examine them to be sur
that all are alright. put them in coo
earil place and two days later examin
. them again.
Should Fermentation Set In.
If in spite of all your care fermenta
ton should set in, remove all the scum
that has risen TO the top and then Sc
the jars in a kettle of lukewarn
water. Let this gradually heat an
I"t the jars remain for one hour. Re
move the kettle and let the Jars coo
h