Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1915-06-30

N HOST Americans cherish among
lVI their dearest memories OF child
hood the preserves. the jams
and the 1ellies that were made by
some wise old-fashioned housekeeper
from receipts that came down In the
family" 1t is just as possible to
make such preserves now as 1t ever
was-more so, II anything, for one
does not have to depend on the old
fashioned preserving kettle and leis-
ure to give days at time to the work.
To-day one can have enameled pre-
serving kettles in two or three diff
ferent sizes, and either buy a large
quantity of fruit when 1t is at its best,
making a business of preserving for
perhaps two days, or do the work
little at time, as fruit and oppor-
tunity present themselves.
Which method is preferable depends
entirely on the circumstances of the
housekeeper and what she wants to
make. If II is a case of pickles or
catsup or currant jelly it will prob
ably be best to take a day OIL ana 90
II, for most receipts for these things
are intended for making large guam
titles, and the process itself is trifle
complex and needs all ones attention
for awhile. 1t saves time to make
pickle brine or vinegar, or any one
of the various fruit wines and cordials,
berry brandy or kirsch, in quantity,
because they have to be kept stand
ing about for awhile and looked after
from time to time, and 1t is Just as
easy to do that with a gallon as with
half the amount; moreover, fruit is
cheaper by wholesale. In the case of
currant jelly, it ought to be made
early in the season because later the
currants will be likely to be over-ripe
and as the sagacious foreign-born
cook of an inexperienced housekeeper
put it, fruit what is ripe cannot make
de yelly yell" Even these luXuries,
however. can be made in the tiniest
apartment if one knows how, and
cares TO take the time.
JelIies and Preserves
The average family, nevertheless is
more concerned with preserves that
cannot be duplicated by commerce.
plain fruit jellies, preserved fruits and
the various kinds of jams; and these
can be made in small quantities just
as we'll and more conveniently. For
the ordinary preserving receipts you
need an enameled kettle that will hold
several gallons-nearly or quite as
large as a soup kettle-but an enam-
eled saucepan that will hold from two
quarts to a gallon is all that most
women will need to stock a whole cup
board with nice things. The one i'm
portant point is that it must be enam-
pickles can be successfully cooked in
metal.
Having secured the kettle, which
should have a cover also of enameled
ware and spoons for stirring and meas
uring, likewise enameled, see to 1t
that the receptacles for your fruit
are also of that material and not of
tin or other metal. To leave straw
berries, after hulling, in tin pan for
several hours preceding the cooking,
is not going to improve the taste of
your jam. 1t pays to have several
shallow pans and plates of enameled
ware for berries, for If they are left
for any length of time in a deep large
dish where they do not get the air
they mould. Have also a measuring
cup Of enamel or glass-the former is
of course more durable-for you may
have to use that cup in measuring
frSit juice or vinegar scalding hot. A
longhandled dlppef, and q skinner,
are also useful in preserving, ana d
collander is almost a necessity.
1t is not economical to skimp on
sugar in any sort of canning process. !
There is no better rule than the old
reliable one of a pound of sugar to a
pound of fruit; and if in addition you
take care that the fruit is not in the
least overripe you will be on the road
to success. Jelly cannot be made at
all with overripe fruit, and for this
reason many wild fruits such as plum, |
fox grapes and even barberry and wild
cherry, are better for jellies than cul- ,
tivated fruits-they are not so sweet. |
nary fruit Of the market will often