The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-05-15

suspicion Of stalsHezs iniurss the aavor
Of the preserves.
The havoring should be added "a
the last half hour OF tho simmering. and
may bs according 10 tho taste II the
customer. Ter my own uso put IN only
bunch Of blanOhrd peach kernels. his
gives q dsliCata almond flavor. but tho
majority % my customers prefer lemon.
while Tow like ginger. To give the first
flavor | allow two slices % lemon 81 n
pound 1t preserves, the lemon SLICE
being about az thick as a knife blade.
Al first | used preserved ginger, but
for the last ten or fifteen years ] have
been growing enough ginger root In a
boX in our flower pit Ia flavor all my own
preserves and those Of my neighbOrn
\ bat Of root half an inch long N sufficient
Tor ono pound OF rind. When the fresh
root is used Il should be- put into the pre-
serving kettle with the first layer Ot
carved rind and allowed 20 remain all
through the preserving process. Il may
then he removed or poured into the jar
with the strip. according to fancy.
When the rind ~ To he crystalliged !
allow DO % remain IN is strip Tor two or
three DAYS. sometimes as long a. two
weeks, then take IL out and treat i a.
before. with the exception 81 adding
water when the strip thiCkens. II n
not often that have TO add more sugar,
though som. rind Is much more watery
than others When this II the case
make the additional strip In another
vessel 80 that thu SCUM that rises on top
may be- more readily taken Oh. After
this is done it should he poured into the
kettle with the siuimering sirup and the
preserved rinds.
'Of course this il the longest way 70
preserve watermelon rind. Putting u IN
the sun and cooking Il slowly adds to
the transparency Of nearly all preserves,
though ! cannot saw that u improves the
flavor I have Ipade just a. delicious
watermelon rind preserves In half the
time aad without removing from the
kettle until the proCess was completed.
but where people nav a high price for
preserves they want them good 10 look
al as well as 10 taste
When an conditions are nropitious
my riud preserves 1rr the color 81 the
very iphtrsi shude 81 amber and ~ trans
garpnt that the pattern on the bottom of
the preserve dish NAV h. clearly seen
through. II the jar Is kept covered they
will keep for any length ~ time, though
where there h even a slight evaporation
there j. danger II their Candying
Though candving does detrart from the
appearance OF he preserves the majority
m people think i renders them more
delicious
When first began the business "a a
business did an tho carving and pre-
zerving myself. New my two young
do all except the actual
arriving. They work under my direction.
rrllly under nv eyes. from the time the
melons are cut until the preserves ara
packed and marked for shipment.
IL required ten years for me % pay
he mortgage on our home. though V now
.-,us an insignificant sum. less Than 500.
We paid 10 per cent. interest, which was
not considered exorbitant a few years
after the close Of the war. and ] cleared
lnlv 81 cents on a gallon Of preserves.
Nov my preserves cost Hse less than a
iollar a gallon. even when they are de-
vrred in New York. and ! sell them at
i've
When people speak to me about the
ugh cost II living now A. compared %
'orty years aRO | remind them OF the
Inference in the cost % money. II |
nortgaged my place to-day ! would only
,av half the rate ! did forty years ago.
while the profit on my labor j. ten times
Is great