Evening star., 1934-05-25
two of lemon juice Is added for extra

two Of lemon juice is added for extr'
flavor.
1t is interesting to note that tn,
natural color of Strawberries Is better
| preserved by storing them at Low
temperature. Strawberries held at &
temperature just above freezing viii
be a fine red color, while those stored
in a kitchen will be pale and brown
Wrapping the jars, pulling dowr
shades to protect the shelves from
light, or canning in tin. further pro.
tects them from fading. But mos
| particularly, we warn you to give
strawberries as little heat as neces-
sary, which is very little indeed. be.
cause the natural fruit acid, and the
added sugar, both act as excellent
preServativeS.
Jams and Preserves.
Strawberry preserves: Cover two
quarts of fresh Strawberries with five
cupfuls Of white sugar. Let stand
four hours. Bring to the boiling point
slowly and carefully. so that the ber-
rles will not be crushed. Boil gently
for seven minutes after the boiling
point is reached, add half a cupful
of lemon juice, bring to a boil, and
boil for two minutes. This amount
of time is ample, therefore Go not
overlook. Pour Immediately into hot
jars and seal.
Rhubarb-fig preserves: Cut some
rhubarb into small pieces, using the
tender stalks which do not require
peeling, and measure three quarts and
halt. Add eight cupfuls of sugar
and let the mixture stand over night
In the morning boil until thick, then
add one pint Of cropped figs and the
juice and rind of one lemon. Cook
rapidly. stirring. until the mixture Is
thick and clear. Pack. while hot, into
half-pint glass jars, and seal imme-
diately. In a mixture of this sort the
fruits give it flavor, and the figs and
grated or ground lemon rind give il
good texture. The lemon adds suf-
flcient jelly-making material, as 1t Is
cooked down until thick, but not as
firm as jelly.
Blackberry and raspberry jams will be
much finer If the seeds are strained
out with sieve. Cook the fruit first
then force it through a common -four
sieve. Return to the preserving kettle
add two-thirds as much sugar as
fruit, and stir over the fire until
thoroughly mixed Again bring to the
boiling point and let simmer for 4C
minutes. Store in tumblers or stone
jars. Jam should cool and a Jelly
form over the top and adhere to the
glass all around the edge before pour.
ing paraffin upon it. Otherwise the
jam will shrink. leave a space be-
tween it and the paraffin, and fer.
mentation is liable to occur.
ConServes and MarmaIades.
Black cherry conserve: Cut two
medium-sized oranges into small
pieces, cover With water, and cool
until soft. Add one Quart of swee
pitted black cherries Of any variety
three cupfuls and one-half of sugar
lemons. Stir as the sugar dissolves
to prevent sticking to the bottom O
the preserving kettle. A heary kettl,
Is best to use, as the heavy bottom
will protect from heat. Cook rapid,
in a pan so deep that it will not boi
over, until thick and clear. Test b,
letting 1t run of the side of the spool
in thin sheet. Pour into boiled jell,
glasses and cover with smoking no
parafin. When cold. pour on another
thin layer Of paraffin, cover with lid,
and store In cool, dark place.
Gooseberry conserve: Mix togethel
five pounds of gooseberries, eight cup
fuls of sugar, four oranges. the juic,
and chopped rind, and a pound and /
half of seedless raisins. Boil unit
thick, or for about 40 minutes. Pacl
into clean, hot jars, and seal immedi
ately.
Peach and orange marmalade: Takt
one quart of canned peaches and ont
orange, including the inner white part
If the white part is very thick, hall