Buckeye cookery

necessity for an excess of sugar having passed away, as preserves may be less sweet, with no risk of fermentation, if sealed. Hither tin or glass cans may be used, care being taken to make the sealing perfect. ‘ Quinces, pears, citrons, watermelon-rinds, and many of the smaller fruits, such as cherries, currants, etc., harden when put, at first, _ into a syrup made of their weight of sugar. To prevent this they should be cooked till tender in water, or in a weak syrup made from a portion only of the sugar, adding the remainder afterward. In preserving fruits, such as apples, peaches, tomatoes, plums and strawberries, and other fruits, which are likely to become too soft in cooking, it is a good plan to pour the hot syrup over the fruit, or to strew over it a part or all the sugar, and allow it to stand a few hours ; by either method the juice is Nad anne and the fruit hard- (243) ; 244 : PRESERVES. ened. Another approved method of hardening fruit is to skim it out of syrup after cooking a few minutes, and lay it in the hot sun two or three hours, and then pour over it the boiling syrup. Long _ protracted boiling destroys the pleasant natural flavor of the et and darkens it. Preserves should boil gently to avoid the danger of burning, and in order that the sugar may thoroughly penetrate the fruit. A good syrup is made in the proportion of half pint water to a pound of sugar. Use loaf or granulated sugar. Put the sugar and water over the fire in a porcelain kettle, and, just before it boils, stir in the white of an egg beaten lightly with two table-spoons water; and, as it begins to boil, remove the scum with great care; boil until no more scum arises, and then add fruit. Or the aut of the egg may be mixed thoroughly with the dry sugar in the kettle, and the boiling water poured over, when all impurities will immediately rise to the surface with the egg, then boil slowly, or rather simmer, until the preserves are clear. Take out.each piece with a skimmer and lay on a flat dish to cool, or else put in the jars at once. Stew the syrup, skimming off the scum which rises, until-it “‘ropes” from the ‘spoon. If the preserves are already in the jar pour the syrup over them and seal; if on dishes, return them to the syrup and boil up once before putting up. This is merely a matter of choice, and we have never found any difference in the results of the two methods. reserves may be made from canned fruit (and some prefer to do this rather than make in the hot season), using less sugar than the rule. When preserving canned peaches or apples, it is an improve- ment to add a few sliced oranges or lemons. When berries or small _ fruits are done, take up with a little strainer, and place in cans; if a cup is used, it is impossible to free them from the syrup. Marmalades, or the different butters, will be smoother and better flavored, and will require less boiling, if the fruit (peaches, quinces, oranges and apples make the best) is well cooked and mashed before adding either sugar or cider. It is important to stir constantly with an apple-butter stirrer. In making either preserves or marmalades, follow the directions as regards kettle, sugar, and putting up, already given for jellies and jams, covering at once, but not putting away till cold. When » / \ f 7. Fa i 4 - | } 7 * wo Xe : w ! ; Are . Pe at ry ‘e vee i : Uae PAA dd Oo Me bay hth Bae ie eo tae 4 . i * Wer 4 OA Ae SRE PTA NS 2) oe ey aol eh le Nie oes me a\ciee ants Breese: | PRESERVES. ae ong preserves are candied, set jar i in kettle of cold water, and let boil for an hour; or put them in a crock kept for that purpose, set in oven and boil a few minutes, watching carefully to prevent burn- ing. When specks of mold appear, take them off carefully, and scald preserves as above directed.