Twentieth century home cook book

Cocoanut Candy. — Two cupfuls of white sugar, one-fourth cupful of water; boil; put the pan in a larger pan of water, and stir until cool; when it begins to get somewhat stiff and cool enough, stir in the grated cocoanut, and stir until cold. Cut into cakes. The meats of any nuts, chopped or grated, may be used. The name of the candy coming from the nuts. XII. Candied Fruit. After peaches, plums, citrons or quinces have been preserved, take the fruit from the syrup and drain it in a sieve. To a pound of loaf sugar put half a teacupful of water; when it is dissolved, set it over a moderate fire; when boiling hot, put in the fruit ; stir it continually until the sugar is candied about it ; then take it upon a sieve, and dry it in a warm oven or before a fire. Repeat this two or three times, if you wish. A SHOWY HOUSE OF SEVEN KOOMS. CHAPTER V. PRESERVING. DRYING AND CANNING FRUIT. OLD AXD NEW WAYS OF PEESEEVING. II. CANNING FRUIT. III. HOW TO PRESERVE FRUIT. IV. CANNIXCi WHOLE FRUIT— PEACHES. V. CANNING TOMATOES. VI. CANNING VEGETABLES. Vn. PRESERVING IN SUGAR. VIII. MARMALADE. IX. JAM OP APPLES AND OTHER FRUITS. X. JELLIES. XI. SYRUPS— BLACKBERRY, ETC. XII. DRYING FRUITS. XIII. MISCELLANEOUS RECIPES FOB PRESERVING. XIV. BRANDY PEACHES AND OTHER BRANDIED FRUITS. I. Old and New Ways of Preserving. Many persons, not much past middle age, can remember the time when preserving meant cooking the articles in sugar, pound for pound, making a conserve rather than a preserve. The other plan of preserving was to dry the fruit in the sun, having first cut it into thin strips, or other sections. Since then, the Avorld has moved. Very little preserving, in the old-fashioned way, with sugar, " pound for pound," is now done. The fruits are either dried, put up in self-sealing cans or made into jelly. Rules for Preserving. — A flannel bag is the best for straining jelly. If possible, avoid putting jelly in any stage in a metal vessel, unless silvered. For every pint of strained juice allow a pound of sugar. Granulated sugar is the best. In all cases it is best to boil the juice fifteen minutes before adding the sugar, thus insuring the necessary evaporation, and avoiding the liability to burn it. It is well also to heat the sugar before it is added, as in so doing the boiling process will not be interrupted. All jelly should be made over a moderate fire, and be carefully watched and skimmed. In making preserves, there must be no economy of time and care, and the fruit must be fresh. Boil without covering, and very gently. Jellies and jams must not be covered and put away until cold. Marmalades require constant stirring. In making jams, boil the fruit fifteen minutes before adding the sugar. Mash the fruit before cooking. Jellies. In making jellies, from half to three-quarters of a pound of sugar is allowed for each pint, or pound, of strained juice; currants require a pound to a pint. II. Canning Fruits. In canning fruits only enough sugar is used to suit the taste. One quarter of a [55] pound to a pound of fruit is enough; but many use half a pound. None but the finest white sugar is to be used. If put in glass, the cans must be kept in a perfectly dark place, and kept as cold as possible without freezing. The larger fruits, such as peaches, pears, etc., may be placed in a steamer, Over a kettle of boiling water to cook. Then drop) the fruit into a syrup of the right consistency, fill from there into the cans, pour over all the boiling syrup, and seal immediately.