Los Angeles herald., 1909-09-03
A Halt Hour with the House Wife

AT OW is the time when fruits are
cheap. and when the thrifty
~ housewife is consequently think
ing of preserving a few favorites for
winter use, says Phoebe Forrest. From
now on she will be standing over her
steaming kettle with no thought for
the heat, for when ones means are
scanty and there are a number of small
mouths to be fed one cannot be too
economical.
The young wife, eager to show off
her Accomplishments, despite the fact
that as yet her family is but small, is
also toiling bravely through the warm
weather, and with these inexperienced
young things 1 should like to have
little chat today.
Of course you know that porcelain
lined vessels are the best for preserv-
ing, and that you will require some
we'll cleaned and dried jars. Use pint
jars, for with these you will rarely
have to open a larger quantity than
will be needed. You will require a
couple of jelly bags, a pair of scales,
a couple of large bowls, long handled
spoon, a small ladle, a colander, sieve
and a quart, pint and gill measure.
A corer will be found a great con-
venience in removing the core neatly
from the blossom end of the fruit To
tell when the fruit is tender you should
have either some wisps of straw or u
nice, sound cork stuck full of needles;
the former is probably the better.
To Clarity Sugar
Select only ripe fruit, and after it
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 economize with this in
gyraIiprf If there iS every
chance that the fruit will spoil, or even
If it 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 removing 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 favor
of the preserves, so cook them slowly,
stirring constantly. If they are cooked
too fast the sugar will not penetrate
so well, and be sure not to leave them
on too long, for too much cooking
darkens the fruit and renders some
kinds of fruit very hard.
AS a general rule the fruit may be
pronounced done when 1T can be easily
pierced through with 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 filled 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 boil
Let the jars remain covered, so that
no water nor steam can possibly get
inside. 1t will be but the work of
moment to remove these covers after
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 becswax 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 1T be-
comes of the consistency of sealing
wax. Dip the corked jars in twice.
Another simple cement is made or
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 is better to use two
pieces of white paper, the first having
been dipped in brandy, the second, a
half inch larger, to be dipped in white
of egg.
Melted white wax may also be
poured on the fruit and afterward a
tight fitting cover may be placed over
the jar or glass.
AS each jar is filled and sealed it
should be carefully wiped off and
turned upside down until cold. When