The Washington herald., 1912-07-31
AUGUST Is MONTH
FOR CANNING FRUIT
Preserves and Chutneys Are Wei
coined in the Winter
Months.

Fruit is plentiful, and often the sup
ply will exceed the demand; this espe-
cially applies to those who own we'll
stocked fruit gardens. The now some
what empty shelves Of the store cup
board could be refilled with many home
made delicacies. Bottled fruits, wines.
liquors, preserves, and chutneys, are all
welcomed during the winter, when fruit
is at a premium.
Watermelon Sweet Pickles.
Five pounds of fruit. five pounds OF
sugar. one pint Of vinegar. Boil the
fruit in clear water until tender: drain.
put into the vinegar and sugar. Cook
until well favored. Use all kinds Of
spices, put in a thin cloth.
Brandy Peaches.
Prepare a sirup with sugar and water.
Place the peaches in this and cook un-
til tender, but not broken. Remove the
peaches, placing them in jars, reduce
the sirup until thick. add the same
quantity of mild brandy, pour over the
peaches and tie down for storing. They
are excellent as a dessert
Picked waInuts.
Make a brine with one gallon OF water
and three pounds of salt Prick the
young walnuts and place them in the
brine Leave them in this for nine days
changing the brine every three days
After the ninth day place them on a
tray in the sun to dry. when they will
turn black. Place them in Jars when
quite dry. Boil one quart Of vinegar
with one ounce whole black pepper. one
half ounce all-splce, one ounce bruised
ginger for ten minutes. Strain and add
it to the walnuts. Tie down ready for
use in winter.
Chutney.
Take one pound each Of apples. goose
berries, tomatoes, figs and raisins. Pass
these through a mincing machine, add
one quart of vinegar, two pounds of
sugar, one-quarter pound salt, one ounce
ginger, two ounces garlic and one-quar-
ter ounce red pepper; place all In pan
and boil for an hour-bottle and use.
Crabapples make excellenty chutney.
Covering Jelly With Parnmn.
Wash and wipe fruit Remove the
kettle, nearly cover with cold water;
cook very slowly until apples are ten
der. Pour into a hot jelly bag and drain
thoroughly, but do not squeeze. Measure
the juice, allow one pound of sugar to
every pint Of Juice. Boil the juice for
half an hour; add the sugar. which has
been heated on a platter in the oven;
stir until the sugar is dissolved; boil for
eight minutes or until it jellies. Skim
when necessary. Pour the jelley into
glasses; let stand until firm and pour
melted paraffin over the top of each
glass; then cover with paper cover. Keep
all jellies in a cool, dry, dark place.
Strnining Apple Jelly.
Wipe the fruit; cut 1t into pieces.
without pairing or removing the seeds.
Put It into a porcelain-lined sauce pan.
and barely cover with cold water; cover
the sauce pan, and simmer until the
apples are quite soft and tender: then
drain through a felt jelly bag. Do not
squeeze or the jelly will be cloudy. To
every two cupfuls of this Juice allow
three-quarters of a pound of granulated
sugar. Put the juice back into the sauce
pan. and bring It quickly to a boil: then
add the sugar. which has been heated in
the oven: stis unti' the sugar is dis
solved; then boil rapidly until II jeIlies.
skimming the scum as 1t comes to the
surface. As soon as 1t jellies pour into
jelly glasses and seal.