Cookery for every household

Some people prick their fruit with a steel knitting-needle at the stalk end to prevent the skin breaking, but we have serious doubts whether anything is gained by so doing. The bottles, after packing, are filled up with syrup or water. When very large plums are used, they may be cut in half with a dessert knife, and the stones extracted and cracked. The kernels may then be distributed among the fruit in the bottles. When placed in the steriliser the temperature should be brought up very gradually till it reaches 160°. If the plums are in good condition the temperature should rise to this point without the skin cracking, but, if the fruit is at all soft, 155° will be sufficient. Victorias, Czars, and Monarchs are the best varieties for preserving. The well-known Pershore plum must not be forgotten, as it bottles admirably. 2174. A French Method Plums, which are bottled abroad, often have their skins entirely removed before they are packed in the bottles. This is done by dipping the fruit into very hot water, when it will be found that the skins may be removed without any difficulty ; but it is a matter of opinion whether any object is gained by the process, because the skins of plums do not become in the least uneatable from being bottled, and it represents a good deal more time and trouble. Moreover, when finished, the appearance is not so good or appetising as when bottled with the skins on. 2175. Damsons Bottle in the same way as plums. Apricots, Peaches, and Nectarines These fruits, unless quite small, should be cut in halves, always remembering to use a dessert knife, as a steel knife will not only make the fruit taste, but mark it and turn it brown or black. The stones should be cracked, and some of the kernels placed amongst the fruit when packing. The packing of the fruit is a slightly difficult operation. The halves should overlap each other evenly up the sides of the bottle, no space being left. Before trying packing of this sort it would be well to purchase a properly packed bottle and use it as a model. Care must be taken that all the juice which the fruit loses when it is being cut is saved and put into the bottles with the kernels. This can be done by halving the fruit on a plate. As these are choice fruits, syrup may be used in the bottling instead of water. When used, the fruit must not be ripe, but quite firm. Care must be taken not to bruise it when placing in the bottles. Bring it gradually up to a temperature of 155°, following in all cases the general directions for bottling. As apricots, peaches, and nectarines are generally expensive in this country, they are not so much used for bottling, though they are very delicious, and for those who have gardens they are quite worth doing. 2176. Apples and Pears These should be carefully and evenly peeled before bottling. They should be cut down the middle as already advised for peaches, &c., removing the cores. Have ready a basin of water into which some lemon juice has been squeezed ; drop the fruit into this, and then fill the bottles with the fruit so prepared, and at once add the water or syrup. If there is any delay, the fruit will turn brown, and it is to prevent this happening that it is dropped into the basin of water, the lemon juice keeping it white. 2177. Tomatoes