Evening star., 1921-07-22
fae Stars Household
Expert Tells How to
MAKE the Best Sort of
ICanned Products From
! Fruits Berries and
! Melons in Season.
Melons in Season.

Melons in Season.
Fruit for making jams should be
Just ripe, but not overripe. 1t
should be boiled fast to preserve the
color of the fruit and kept well
btirred, removing all SCUM as 1t
rises. Do not pour paraffin on the
Jam until it is cool end a Jelly forms
pm the top and adheres to the glass
hlr around the edge. Otherwise the
jam will shrinks leave a space be-
ween 1t and the paraf,in. and fer
mentation Is more liable to occur.
utensils for making jams and pre-
Berves. Never use tin. iron or cop
per utensils, as these will spoil the
cofor and are not safe to use; Store
[nalades in cool, dry place. free
rom drafts and in an even tempera-
ure.
Raspberry jam. Wash and pick
bver the fruit and measure in sep
hrate bowls equal quantities of ber-
ries and sugar. Warm the sugar,
add 1T layer by layer to the raspoer-
ries. after crushing q few of the ber-
ries in the bottom of the preserving
Kettle. Cook until thick. which will
This jam win be less likely to De-
.ome grainy II you Tuse one-sixth OF
forn syrup instead Of the full amount
bf sugar.
faspberry jams are much finer II the
beeds are strained out with sieve.
;ook first, then run through a hour
Fiever. return to the preserving ket-
heated and stir until thoroughly
mixed Again bring to the boiling
POINT and let simmer for forty min
lteS; store In tumblerS or stone Jars.
Cherry jam.
Stone and weigh the cherries and
poll them over q brisk FIRE for an
hour, keeping them almost constant
pan. or they will stick and burn
Add for each pound Of fruit half a
pound of sugar. Boil quickly Tor
wenty minutes. Take of scum as 1t
rises.
Red or White Currant Jam.-Use
wo quarts of either red or white cur
ANTS, from which the stems have been
removed. Add three pounds of sugar.
bne pound Of chopped raisins and two
oranges. peeled and sliced. Boil for
plum Jam.-Use six pounds Of plums,
bne pint to the pound after the skins
md stones are removed: six pounds
bf sugar, one pound of seedless rails
ms, the chopped meats from one
|ound of walnuts, the Juice OF four
orange. Boil slowly for ono hour.
|tirring constantly. This is delicious
o serve with ice cream.
Pear Jam.-Core, but do 4not peel,
|ome good ripe pears. slice them.
rush them we'll In bowl and strain
he pulp through a very hhe sieve.
'or every pound of this pulp add one
o1f of nravinnAfT
o a thick sirup. Cook 1t veryt slowly
ntii reduced to about two-thfrds Its
riginal quantity. 1t should be OF the
consistency of honey. Pour in jars,
bt cool and seal.
Making Preserves.
Peach Preserves.-Select firm, ripe
uit, peel carefully, using silver
nife, cut in halves and take out the
it's, Allow a pound of sugar for
yer Of the sugar on the bottom Of
he preserving kettle and cover it
ith q layerSof peaches. hollow side
o, and repeat until all are used. Heat
cry slowly and when the sugar Is
eited add q cup Of water in which
each stones have been boiled for q
kw minutes. Cook the, peaches gently
the sirup until clear, which should
Ike about half an hour, then remove
18th a skinner and put in layers on
platter while the sirup boils QUICK
for fifteen minutes. Skim or the
tum and at the end Of that time the
rup should be clear and thick. Fill
rs with the peaches. arranging care
lily to get as many In as possible,
en- fill with the boiling hot sirup and
currant g rant and Cherry Preserves.-Put
rec quarts of stenmed and washed
Irrants in the preserving kettle and
bok until the Juice begins to appear.
rush and strain through cheesecloth
get all the juice. Have In readi-
ess twelve quarts of cherries pitted
ith the Juice of the currants and
ght pounds Of sugar. Heat slowly
the boiling point. skim and simmer
r fifteen minutes, or until the cher
es look clear. Pour into small jars
glasses and seal. If more acid Is
ay be used.
Blackberry Preserves.-Wash the
rries and put them through a food
opper and then weigh and put them
an equal amount of sugar and boil
r fifteen minutes. When cool these
g delicious.
Cantaloupe Preserves.-After max
q a sirup of three-fourths of Y
und of sugar and one pound OF
ntaloupe. season with allspice, cin-
mon and cloves. Allow the fruit to
ok for twenty minutes, then re-
pye it from the sirup. Cook the
rup until thick. then pour it over
fruit in the jars.
Watermelon Preserves.-Use the
ick rind, after removing all the
cen rind and the soft red portion
the melon, cut in cubes. The sirup
IL be like honey II brown sugar IS
cd. add a few slices of lemon and /,
stick Of cinnamon to the boiling
up. Do not put the cinnamon in q
Il. Place the melon in the sirup and
il until done. II simmered, the pre-
rves will be dark and rich and the
up will be q little thick. II quickly
oked, they will turn a clear pink. Il
.emon Preserves.-Peel, then cut
e dozen lemons in slices and soak
a day In cold water, then boil four