The Preservation of Food in the Home. — Part II 1297 



Pack alternate layers of fruit and sugar in jars, being careful to have 

 the top layer of sugar. 



The sugar will dissolve gradually and form a thick, rich sirup around 

 the finiit. The mixture should be kept covered, but need not be sealed. 



Strawberries preserved in cranberry juice 



If strawberries are canned or preserved in a sirup made with cranberry 

 juice instead of with water, they retain much of their natural flavor and 

 the product has the color of fresh strawberries. 



Pickles 



It is the custom with vegetables such as tomatoes and cucumbers to 

 soak them in brine before putting them through the regular pickling 

 process. The brine is probably used because it withdraws moisture from 

 the tissue of the vegetable and makes it possible to obtain a firmer result, 

 renders a milder flavor, gives the desired salt taste, and adds to the keep- 

 ing quality of the pickle. 



The strength of brine required depends on the length of time the vege- 

 table to be pickled is to remain in the brine. 



Too strong a brine softens and spoils the vegetable. 



To make brine. — To i quart water add | to | cup salt. The brine 

 should be strong enough to float a fresh egg. 



To keep pickles green.— Grape leaves and cabbage leaves are said to 

 help in retaining the natural green color of cucumbers and unripe tomatoes. 

 The bottom and sides of the kettle are lined with leaves, the kettle is 

 then filled with the mixture to be pickled, and a layer of leaves is added 

 to cover the top of the mixture. The mixture is then brought slowly to 

 the boiling point. The practice of "greening" vegetables by cooking 

 them in copper kettles is a dangerous one. If copper is used at all it 

 must be with the utmost care and the utensil must be scrupulously clean. 



Vinegar mixtures for pickles. — 



I. To each quart of vinegar add 



i^ teaspoon whole black peppers f teaspoon whole cloves 



1 1 teaspoon celery seed f teaspoon mustard seed 



if teaspoon allspice i| tablespoon cinnamon bark 



I tablespoon sugar f teaspoon grated horse-radish 



II. To each quart of vinegar add 



f ounce ginger \ ounce mustard seed 



I teaspoon mace If pickles have not been soaked 



I ounce small onions in brine use 2 ounces of salt 



