Rensselaer Republican, Volume 20, Number 44, Rensselaer, Jasper County, 5 July 1888 — Notes on Preserves. [ARTICLE]

Notes on Preserves.

The WntiMihold, - —-G—-----r —— - ~~ . Preserves should boil gently to prevent burning, “simmer” people used to say,-and that the sugar may penetrate well. Peach and pear preserves are standards along with quince. We like plums. A good damson is excellent, and grapes are always in order. To clarify syrup mix thoroughly., the white of an egg with the dry sugar in the kettle, pour over it boiling water and all impurities will immediately arise. Grape jelly is also quite as desirable as anything in the jelly line. A person recovering from sickness will relish grape jelly almost before all other sauces, and, if possible, it is well to have some on hand for this purpose, if no other. In the making of jams my good cook book tells me the fruit should..he.thoroughly bruised before cooking, as this prevents its hardening. Jams also require almost constant stirring,and a good ladle or paddle should be in possession of every housekeeper.