Preserves.—Preserves are scarcely needed if canning is nicely done. They require much more trouble, and are too rich for ordinary use, a pound of sugar to one of fruit being required. If made at all, the fruit must be very fresh, and the syrup perfectly clear. For syrup allow one teacup of cold water to every pound of sugar, and, as it heats, add to every three or four pounds the white of an egg. Skim very carefully, boiling till no more rises, and it is ready for use. Peaches, pears, green gages, cherries, and crab-apples are all preserved alike. Peel, stone, and halve peaches, and boil only a few pieces at a time till clear. Peel, core, and halve pears. Prick plums and gages several times. Core crab-apples, and cut half the stem from cherries. Cook till tender. Put up when cold in small jars, and paste paper over them.
Jams.—Make syrup as directed above. Use raspberries, strawberries, or any small fruit, and boil for half an hour. Put up in small jars or tumblers; lay papers dipped in brandy on the fruit, and paste on covers, or use patent jelly-glasses.
Marmalade.—Quinces make the best; but crab-apples or any sour apple are also good. Poor quinces, unfit for other use, can be washed and cut in small pieces, coring, but not paring them. Allow three-quarters of a pound of sugar and a teacupful of water to a pound of fruit, and boil slowly two hours, stirring, and mashing it fine. Strain through a colander, and put up in glasses or bowls. Peach marmalade is made in the same way.
Fruit Jellies.—Crab-apple, quince, grape, etc., are all made in the same way. Allow a teacup of water to a pound of fruit; boil till very tender; then strain through a cloth, and treat as currant jelly. Cherries will not jelly without gelatine, and grapes are sometimes troublesome. Where gelatine is needed, allow a package to two quarts of juice.
Candied Fruits.—Make a syrup as for preserves, and boil any fruit, prepared as directed, until tender. Let them stand two days in the syrup. Take out; drain carefully; lay them on plates; sift sugar over them, and dry either in the sun or in a moderately warm oven.—Helen Campbell, in “The Easiest Way in Housekeeping and Cooking.”
HOME STUDIES IN CHEMISTRY AND PHYSICS.
BY PROF. J. T. EDWARDS, D.D.
Director of the Chautauqua School of Experimental Science.