Preparation: Boil together sugar, chocolate and milk or cream until it hardens in water. Add the butter; take off the fire; add the vanilla and walnuts. Stir until it thickens. Pour in a greased tin and put in a cool place to harden.
CHAPTER 23.
PRESERVES.
Preserving Fruits and Vegetables.
Only the best quality of fruit should be used for preserving, and the preserves must be kept in a cool dry place.
Glass jars are the best to put up preserves; tin cans must be soldered and this cannot very well be done at home.
The kettle in which the preserves are cooked should be clean and kept for this purpose only. The spoon or ladle used for stirring is best of silver or new wood.
The jars should be clean and scalded before using. They must have good rubbers and be closed so tightly that not a drop will come out when turned upside down.
No. 1—STRAWBERRIES.
- 1 lb. of strawberries
- ½ lb. of sugar
Preparation: The strawberries must be dry and sound. Clean them, pour water on and let stand for a few minutes, then drain in a colander. Now weigh the fruit and take ½ lb. of sugar to every pound of fruit. Boil the fruit and sugar a few minutes over a slow fire, then fill it at once into the jars. Close these tightly and set them upside down to test the covers. When they are cold, store them in a cool, dry place.