GENERAL DIRECTIONS FOR PRESERVING

Perhaps the following few general hints on preserv- ing, for the use of a young housewife, may not be un- acceptable. Several of the directions may appear needless, but there may be some inexperienced per- sons to whom they may be beneficial :

Let everything used for the purpose be clean and dry, especially bottles.

Never place a preserving pan flat on the fire, as this will render the preserve liable to burn to, as it is called ; that is to say, to adhere closely to the metal, and then to burn; it should always rest on a trivet, or the lower bar o£the kitchen range.

After the sugar is added to them, stir the preserves gently at first, and more quickly towards the end, without quitting them until they are done; this pre- caution will prevent their being spoiled.

All preserves should be perfectly cleared from the scum as its rises.

322 ILLINOIS COOK BOOK.

Fruit which is to be preserved in syrup must first be blanched or boiled gently, until it is sufficiently soft- wened to absorb the sugar; and a thin syrup must be poured on it at first, or it will shrivel instead of re- maining plump and becoming clear. Thus, if its weight of sugar is to be allowed, and boiled to a syrup, with a pint of water to the pound, only half the weight must be taken at first, and this must not be boiled with the water more than fifteen or twenty minutes at the commencement of the process. A part of the remaining sugar must be added every time the syrup is reboiled, unless it should be otherwise di- rected in the receipt.

To preserve both the true flavor aud the color of fruit in jams and jellies, boil them rapidly until they are well reduced, before the sugar is added, and quickly afterwards ; but do not allow them to become so much thickened that the sugar will not dissolve in them easily, and throw up its scum. In some seasons the juice is so much richer than in others that this effect takes place almost before one is aware of it ; but the drop which adheres to the skimmer, when it is held up, will show the state it has reached.

ISTever use tin, iron or pewter spoons or skimmers for preserves, as they will convert the color of red fruit into a dingy purple, and impart, besides, a very unpleasant flavor.

When cheap jams or jellies are required, make them at once with loaf sugar, but use that which is well re- fined always for preserves in general. It is a false

ILLINOIS COOK BOOK. 323

economy to purchase an inferior kind, as there is great waste from it in the quantity of scum which it throws up.

Pans of copper or bell-metal are the proper utensils for preserving fruit. When used, they must be scoured bright with sand. Tinned pans -turn and de- stroy the color of the fruit that is put into them. A stewpan made of iron, coated with earthenware, is very nice for preserving.

Canning Fruits.

In canning fruit the same rule will hold good in most fruits. In the first place they should be fresh gathered, peeled and let get scalding hot ; they do not need to be cooked. The bottles or jars sho^i be carefully cleaned and scalded, and should be ke]^ hot while putting in the fruit, and then sealed or soldered as quickly as possible. There is some difference of opinion about the way of putting up fruit; some think that the fruit should be put cold in the cans or bottles, and the cans set in a vessel of cold water, and that set to boiling till the fruit has thoroughly scalded ; others prefer the quicker way of scalding the fruit and put- ting it into the hot cans. Either way is good. I pre- fer the latter way for most fruits. When sugar is to be used, the proper proportion is: to each pound of fruit a quarter of a pound of sugar and half a pint of water. Do a kettle full, or as many pounds as can be attended to at a time, then till your cans. Prepare more fruit, and weigh the sugar and measure the

324 ILLINOIS COOK. BOOK.

water, and let them scald thoroughly. They must be hot all through, or they will not keep. Peaches, pears, quinces and sweet fruit, can be put in tin without in- jury to their color; but cherries, blackberries, straw- berries, plums, and all fruits containing acid, should be put in earthen or glass.

Peaches Canned Whole.

This is one of the nicest ways that peaches can be up put. They not only look nicer on the table, but retain more of their natural flavor, having the stones left in them. Select such as are finely flavored, peel them, and weigh as many as you can do at a time. To each pound of peaches put a quarter of a pound of white sug^^and half a pint of water. Let your syrup come to a boil, and drop your fruit into it, and let them cook till they are very tender, but not cooked to pieces. Have your cans hot by pouring boiling water into them, fill and seal up immediately. It is well to lay a heavy weight on each can (if they are sealed with wax) till they become cold.

There are several varieties of plums. The richest purple plum for preserving is the damson ; there are of these large and small; the large are called sweet damsons, the small ones are very rich flavored. The great difficulty in preserving plums is that the skins crack and the fruit comes to pieces. The rule here

ILLINOIS COOK BOOK. 325

laid down for preserving them obviates that difficulty. Purple gages, unless properly preserved, will turn to juice, and skins; and the large horse plum (as it is generally known) comes completely to pieces in ordin- ary modes of preserving; the one recommended herein will keep them whole, full and rich. Make a syrup of clean brown sugar ; clarify it as directed in these re- ceipts; when perfectly clear and boiling hot, pour it over the plums, having picked out all unsound ones and stems : let them remain in the syrup two days, then drain it off; make it boiling hot, skim it, and pour it over again ; let them remain another day or two, then put them in a preserving kettle over the fire, and simmer gently until the syrup is reduced, and thick or rich. One pound of sugar for each pound of plums. Small damsons are very fine, preserved as cherries or any other ripe fruit ; clarify the syrup, and when boil- ing hot put in the plums ; let them boil very gently until they are cooked, and the syrup rich. Put them in pots or jars ; the next day secure as directed.

Plums Without the Skins.

Pour boiling water over large egg or magnum bonum plums ; cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a teacupful of water for each pound of fruit; make it boiling hot, and pour it over; let them remain for a day or two, then drain it off and boil again ; skim it clear, and pour it hot over the plums ; let them remain

326 ILLINOIS COOK BOOK.

until the next day, then put them over the fire in the syrup; boil them very gently until clear; take them from the syrup with a skimmer into the pots or jars ; boil the syrup until rich and thick ; take off any scum which may arise, then let it cool and settle, and pour it over the plums. If brown sugar is used, which is quite as good except for green gages, clarify it as di- rected.

Take ripe freestone peaches ; pare, stone and quar- ter them. To six pounds of the cut peaches allow three pounds of the best brown sugar. Strew the sugar among the peaches, and set them away in a covered vessel. Next morning, put the whole into a preserving kettle, and boil it slowly about an hour and three-quarters or two hours, skimming it well.

Pare them very thin, and simmer in a thin syrup; let them lie a day or two. Make the syrup richer arid simmer again. Repeat this till they are clear; then drain and dry them in the sun or a cool oven a little time ; or they may be kept in the syrup and dried as wanted, which makes them richer.

Currants for Tarts.

Get your currants, when they are dry, and pick them ; to every pound and a quarter of. currants put a

i| • Vl

ILLINOIS COOK BOOK. 327

pound of sugar, into a preserving pan, with as much juice of currants as will dissolve it; when it boils, skirn it, and put in your currants, and boil them till they are clear; put them into a jar, lay paper over, tie them down, and keep them in a dry place.

fears for the Tea Table.

Take ripe pears and wipe them carefully ; place a layer, stem upward, in a stone jar, sprinkle over sugar, then set in another layer of pears, and so on until the jar is filled. To every gallon put in a pint and a half water. Cover the top of the jar with pie crust, and set it in a slow oven for two hours.

Apple or Quince Jelly.

Pare, quarter and core the apples ; put them in a saucepan with enough water to cover them ; let them boil five minutes ; put them in a bag, and let them drain until the next day. To one pint of juice put

one pound- of sugar, and boil it from fifteen to twenty minutes. Cranberry jelly) may be made in the same way.

Strawberries.

To two pounds of fine large strawberries add two pounds of powdered sugar, and put them in a preserv- ing kettle, over a slow fire, till the sugar is melted ; then boil them /precisely twenty minutes, as fast as possible; have ready a number of small jars, and put