Buckeye cookery

Fig PRESERVES. Gather fruit when fully ripe, but not cracked open; place in a _ perforated tin bucket or wire basket, and dip for a moment into a deep kettle or hot and moderately strong lye (seme prefer Jetting = oPs ‘e a ye} spo? w ao — ifs | PRESER Si aes 247 them lie an hour in lime. Ape and after the pearls drain) ; ; make » a syrup in proportion of one pound: sugar to one of fruit, and when the figs are well drained, put them in syrup and boil until well cooked ; ce remove, boil syrup down until there is just enough to cover fruit ; Bee put fruit back in syrup, let all boil, and seal up while hot in glass oN er porcelain jars.—Ex-Gov. Stearns, Florida. : GRAPE PRESERVES. oe ‘Pick grapes from the stems, pop pulps from the skins, doing two at a time, one in each hand between the thumb and forefinger. Put — s pulp in a porcelain kettle and stew gently until the seeds are loosen- ee ed; then strain and rub it through a sieve, weigh it with the skins, — oe and to every pound of this allow one pound of granulated sugar. Put skins and juice in kettle, cover closely, and cook slowly until the skins are tender; while still boiling add the sugar, and move the — kettle back, as it must not boil again ; keep very hot for fifteen - minutes, then, seeing that the sugar is thoroughly dissolved, pour : _the fruit in cans, and screw down the covers as soon as possible. Cea PEAR PRESERVES. Poe Pare, cut in halves, core and weigh (if hard, boil in water until es, tender, and use the water for the syrup), allow three-quarters pound sugar for each pound fruit, boil a few moments, skim, and cool; when luke-warm add pears, and boil gently until syrup has penetrated them and they look clear; some of the pieces will cook ’ before the rest, and must be removed; when done, take out, boil Opes down syrup a little and pour over them; a few cloves stuck here Woo. and there in the pears add a pleasant flavor. Put in small jars oe with glass or tin tops, and seal with putty.— Miss Florence Williams. PEACH PRESERVES. Take any fine peaches that do not mash readily in cooking, pare earefully and remove pits; take sugar equal in weight to fruit, (or if to be sealed, three-quarters pound sugar to the pound of fruit), and water in proportion of a half pint to each pound of sugar. Boil pits in the water, adding more as it evaporates, to keep the proportion good, remove pits, add the sugar, clarify, and when the — scum ceases to rise, add the fruit, a small quantity at a time; cook — slowly about ten minutes, skim out into a jar, add more, and so on s 248 : PRESERVES, until all are done, and then pour the boiling syrup over all. The next day drain off and boil syrup a few minutes only, and pour back, repeating daily until the fruit looks clear. Two or three times is generally sufficient. The last time put up the preserves in small jars, ~ and secure with paper as directed for jellies. If to be sealed in cans, the first boiling is sufficient, after which put into cans and seal immediately. The latter plan is preferable, as it takes less trouble and less sugar, while the natural flavor of the fruit is better retained. Many think peach preserves much nicer if made with maple sugar. Clingstone peaches are preserved in the same way whole, except that they must be put on in clear water and boiled | until so tender that they may be pierced with a silver fork before adding the sugar. 3 PiLumM PRESERVES.