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

improve jelly. Crabapple jelly is good
for the same reason. Currant and rasp-
berry is better than raspberry alone.
Gooseberry jam
The following receipt for gooseberry
jam is as good for any other fruit,
and can be depended upon; but 1t
should be said in passing that the Eng
lish gooseberry jam which we import
owes some of its deliciousness to the
English gooseberry, and this fruit does
not do nearly as we'll in America.
However, American homemade goose
berry jam is good. Trim the berries
and weigh them, allowing a pound
of sugar and the juice of one lemon to
each pound of fruit. Bring to boil
and skim. Cook until 1t jellies on a
plate, stirring often; 1t ought to be
done over a slow fire; If on a gas
range, use the purfle plate or the sim
mering burner. In an hour or less the
jam should be ready to strain through
acollander and put into jars or glasses.
Either put round of cut paper over
the top, large enough to turn up
slightly round the edge and keep out
every bit of air, and tie another round
tightly down over the top, or use in
stead of the inner paper a layer of
paraffin, heated and put on while hot
which is better. The paraffin can
be used over and over again. For
apricot jam you may use two and a
half pounds of sugar to three of fruit
but never reduce the quantity of sugar
for jam below this. A good time to
make jam is before breakfast in the
morning or Immediately after, while
the day is still cool.
Good combinations are lemon and
rhubarb. using the chopped rind of a
large lemon and half an ounce of sliced
bitter almonds to one and a half
pounds of rhubarb; gooseberry and
currant, one cup of currant juice to
three pounds of berries; apple and
ounce (you can use a pint of ounce
preserve juice to a pound of sliced
apples); apricot and plum, and cherry
and raspberry. On general principles
use pint of the tarter fruit juice to
pound OF the sweeter. Scotch orange
marmalade is made like jam, but the
imported article owes it's flavor to the
fact that the Seville orange is used.
You can cook fruit without any
neat at all, after bringing it to a boil.
Use the sugar and fruit, pound for
pound, with half as much water;
make syrup of the sugar and water,
put the fruit in it, bring to a boil
pond into deep plates. cover with sheets
OF glass and set in the hottest sun for
three Gays, then put in jars and seal
Canning Corn
Corn and some other things, includ-
ing berries, can be canned with little
trouble II you have fishkettle or small
enameled boiler that will hold several
cans. Cut the corn from the cob and
pack into the cans until they are so
rull you can just get the cover down;
set them in the boiler, bring to a boil
slowly and let them simmer for two
or three hours. In the case of ber-
rles an hour would be enough. Then
set the boiler off as it is and leave
till cold.
Spiced fruits are delicious and have
the merit of keeping very well un-
sealed. Some day when grapes are
cheap, take basket or two, remove
from the stems, wash thoroughly by
putting in a collander and letting water
run over them, then put in the pre-
serving Kettle without any water, add
cup of sugar to an ordinary basket
of grapes unless they are very ripe,
when less will do, and about as much
cinnamon, ginger, allspice and cloves
as you would use in making a spice
cake. The exact amount is hard to
give because the taste of families
varies, but it is better to have too lit
tie than too much. Add also to a
pound of grapes one lemon sliced.
Cook until it is like jam; a double
boiler is less trouble after it once
boils, as it cannot burn then. When it
is thick, strain through a strainer
fine enough to keep out the seeds, and
keep In an earthen jar or a small pail
of enameled ware. Many preserves
change their flavor If exposed to the
light in glass jars, which is why a
dark closet or an Opaque container
should be used. If there is juice left
over from any of these receipts, 1T can
be used in making lemonade.