The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-08-29

Cookery
Points

Preserving Day Don'ts.

W &ueUSWOFk. frcSerV0S, JellleD AIlO
pickles all require exact measurements
to be perfect. Every fruit needs its
own time for cooking. Get a preserv-
ing and picking book and follow the
directions to a IT" or, better still, ask
the good housekeepers you know for
their recipes and write them down
word for word.
Don't think that you can put up a
large quantity of fruit as easily as you
can 4 small one, however experienced
you are There is q deal Of standing
to do, and interest nags when the body
Is weary. Much good fruit Is spoiled
on preserving and canning day because
1t was put up when the housekeeper
had reached the listless and exhausted
stage.
Don't think that you can be econom
ical with sugar when preserves and
jellies are in hand, for you will find
this q great mistake. In the first
place, fruit stinted Of sweetness sell
dom keeps, and, in the second place, It
has no taste. Jelly will not ..jell" II
the fruit Juice and sugar are not mea
ured exactly according to directions.
But sometimes the jellying process Is
delayed for ONE eason or other even
when there is enough sugar. In this
event put the jelly in the sunshine for
4 little while, where the action Of the
bright light will produce the desired
change.
Don't think that you can be entirely
successful in all your canning, pre-
serving and picking II you have only
smakeshift tools. Proper implements
saye time. and they are more likely to
bring success. The utensils needed for
q good batch Of work : q preserving
kettle. we'll cleaned and dried jara,
several jelly bags thalf Of ~cheesecloth
and half Of i1annelD. two Or more
square pieces Of flannel, q long handled
spoon. q colandersA puree sieve. two or
three large bowls, q ladle, q pair Of
scales. a quart. pint and gill measure
and perhaps q canner.
Don't think IL your family is small
that you must use quart Jars. As all
OF the fruit cannot be eaten up at once.
SC 10 a deal more sensible to put 1t into
pint Jars. Jelly and jam tumhiers do
not need to match. and for sealing
these up parafln candles be melted
down and the hot wax poured over the
fruit. But this Il only q makeshift de,
vice for the amateur practicing with q
little fruit. for the parafin sold BY the
pound IL better for the purpose. Wash
the candles on Il theySare to be used
and strain the melted wax. Have
about q quarter Of m inch OF the wax
ct the top of the fruit and seal up the
practice tumblefs with letter paper
put on with white Of &c.
Don't think that because you haven't
/ rot q regulation boiler for your fruit
Jars your nice things will spoil In the
making. Any wash boiler can be used,
but the water must come up to
the top Of the Jars, aud they must
stand on something while the boiling
h going on or they will break. Spread
the bottom OF the wash boiler with
| hay or straw or cover 1t with four OF
ave layers OF newspaper: then put over
the covering some weight or other 70
keep It down. The Jars should be Al
least two inches under water. and Il
bottles are boiled the water should
reach one inch below the cork. After
the Jars are IN the wash boiler pour the
water in-cold-and place the boiler on
the stove. where It will come to q Slow