While
boiling, drop in the berries, and let them boil ten minutes. Skim out
the fruit, and put it on a platter. Boil the syrup ten minutes
longer; then pour it over the berries, and set where it will get the
sun for two days. Put in jelly glasses, and seal. Made in this way,
the fruit retains both color and flavor.
TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.
Put pound to pound of sugar and fruit; let stand over night. In the
morning, boil all together fifteen minutes. Skim out the berries;
boil the syrup till thick and clear; pour over the fruit.
For millinery go to Jennie Thomas, the oldest and best.
CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.
For every quart of strawberries, take one pint of sugar; add a
tablespoonful or two of water. Let sugar dissolve; then add fruit,
and let boil. Can immediately in air-tight glass cans.
CHOPPED QUINCES. MRS. ELIZA DICKERSON.
Pare the quinces; cut in small squares; cover with water, and stew
until tender; pour into a colander, and drain. To each pint of the
juice, add three-fourths pint of sugar. Let boil, and skim well for
ten or fifteen minutes; then put in the quinces; cook until the syrup
begins to jell. Put in glasses, and seal same as jelly.
CANNED PINEAPPLE. MRS. LULU DANN.
Take equal measurements of shredded pineapple and sugar. Place in a
crock alternately, a layer of shredded pineapple and one of sugar; let
this stand over night.
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