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Page 89
The fruit must be picked when just ripened, as when too old it will not
form jelly. Look over, and then put stems and all in a porcelain-lined
kettle. Crush a little of the fruit to form juice, but add no water. As it
heats, jam with a potato-masher; and when hot through, strain through a
jelly-bag. Let all run off that will, before squeezing the bag. It will be
a little clearer than the squeezed juice. To every pint of this juice add
one pound of best white sugar, taking care that it has not a blue tinge.
Jelly from bluish-white sugars does not harden well. Boil the juice
twenty-five minutes; add the sugar, and boil for five more. Put up in
glasses.
ORANGE MARMALADE.
This recipe, taken from the "New York Evening Post," has been thoroughly
tested by the author, and found delicious.
"A recipe for orange marmalade that I think will be entirely new to most
housewives, and that I know is delicious, comes from an English
housekeeper. It is a sweet that is choice and very healthful. If made now,
when oranges and lemons are plentiful, it may be had at a cost of from
five to six cents for a large glass. The recipe calls for one dozen
oranges (sweet or part bitter), one half-dozen lemons, and ten pounds of
granulated sugar. Wash the fruit in tepid water thoroughly, and scrub the
skins with a soft brush to get rid of the possible microbes that it is
said may lurk on the skins of fruit. Dry the fruit; take a very sharp
knife, and on a hard-wood board slice it very thin. Throw away the thick
pieces that come off from the ends. Save all the seeds, and put them in
one bowl; the sliced fruit in another. Pour half a gallon of water over
the contents of each bowl, and soak for thirty-six hours. Then put the
fruit in your preserving-kettle, with the water that has been standing on
it, and strain in (through a colander) the water put on the lemon-seeds.
Cook gently two hours; then add the sugar, and cook another hour, or until
the mixture jellies. Test by trying a little in a saucer. Put away in
glasses or cans, as other jelly."
FRUIT JELLIES.
Crab-apple, quince, grapes, &c., 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 sirup as for preserves, and boil any fruit, prepared as directed,
until tender. Let them stand two days in the sirup. Take out; drain
carefully; lay them on plates; sift sugar over them, and dry either in the
sun or in a moderately warm oven.
PICKLES AND CATCHUPS.
Sour pickles are first prepared by soaking in a brine made of one pint of
coarse salt to six quarts of water. Boil this, and pour it scalding hot
over the pickle, cucumbers, green tomatoes, &c. Cucumbers may lie in this
a week, or a month even, but must be soaked in cold water two days before
using them. Other pickles lie only a month.
Sweet pickles are made from any fruit used in preserving, allowing three,
or sometimes four, pounds of sugar to a quart of best cider vinegar, and
boiling both together.
CUCUMBER PICKLES.
Half a bushel of cucumbers, small, and as nearly as possible the same
size. Make a brine as directed, and pour over them. Next morning prepare a
pickle as follows: Two gallons of cider vinegar; one quart of brown sugar.
Boil, and skim carefully, and add to it half a pint of white mustard seed;
one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce
each of whole cloves and black pepper-corns. Boil five minutes, and pour
over the cucumbers. They can be used in a week. In a month scald the
vinegar once more, and pour over them.
TOMATO CHUTNEY.
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