Domestic science, principles and application

Fruits most used are strawberries, raspberries, blackberries, rhubarb, grapes, oranges, peaches, and quince or big plums. A conserve is a preserve made from a mixture of fruits with or without the addition of some other material, such as nuts. General Method. — 1. Pick over the fruit, wash and weigh. Cut large fruit into quarters or smaller pieces and crush the berries and grapes. Put in a preserving kettle with enough water to keep from burning, — about 3^ cup to each quart of fruit. Cook slowly until the fruit is soft and the juices run. 2. Remove the seeds from grapes and some berries by rubbing the mixture through a sieve; then return to the fire and add an equal weight of hot sugar slowly. Stir the mixture constantly to prevent burning, and cook until it "jells" on the spoon or becomes thick. 3. Turn out into hot sterilized glasses, let stand aday or two, and then seal and put away the same as jelly. JELLIES, MARMALADES, AND PRESERVES 207 1. Currant Jelly Method. — Pick over the currants, but do not remove the stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a potato-masher. Add more currants and mash and continue adding currants until all are used. Bring to a boil slowly and let simmer until the currants appear white. Strain through a coarse strainer and allow the juice to drain through a jelly bag. Measure the juice, bring to the boiling point and boil 5 minutes. Add an equal measure of heated sugar and boil until a good jelly test is obtained; then pour into glasses. {Basis for 4 girls, % cupful juice.) 2. Apple Jelly Method.— Wash the apples and remove the stems and the dark spots. Cut into fourths, but do not core or pare. Add just enough water to cover the apples and cook until the fruit is soft and crushed. Drain through a jelly bag. The pulp that remains may be put through a colander with more fruit for flavoring and used for jams. For the jelly, measure the juice and add an equal amount of sugar. Boil the juice for 20 minutes (for a large amount), remove the scum, and add the heated sugar. Boil about 5 minutes or until the jelly test shows the mixture will jelly. Pour into hot sterilized glasses and seal when cold. (Basis for 4 girls, % cupful juice.) 3. Orange Marmalade 9 oranges 4 qts. water 6 lemons Same weight of sugar as fruit Method. — Slice as thin as possible the oranges and the lemons crosswise with a sharp knife; remove the seeds and put fruit into a preserving kettle with the water. Cover and let stand for 36 hours and then boil for 2 hours. Meas- ure the cooked fruit and add an equal amount of sugar. Cook until the mixture jellies. Jar, and seal when cold. 4. Big Plum Conserve 1 basket big plums 3 oranges, rind of one Sugar, % weight of plums ^ lb. shredded almonds Method. — Cut the plums into halves and remove the stones. Cook the plums, oranges, and the sugar for 45 minutes. Blanch the almonds and cut them several times lengthwise. Add the almonds to the fruit mixture and cook 10 minutes longer. Put into sterile glasses and seal when cold like jelly. This amount makes 13 glasses. 5. Spiced Grapes 7 lbs. fruit 33^ lbs. sugar 1 c. strong vinegar 2 oz. cinnamon 1 c. grape juice 1 oz. cloves