1808 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



liquid without pressing. Pour it over a 

 second lot of berries, let stand as before 

 and drain a second time, then measure. 

 For one quart, take over half a cupful 

 of water, add to it one tablespoonful of 

 whole cloves and two tablespoonfuls of 

 broken stick cinnamon and simmer gent- 

 ly for l."") minutes. Strain, pressing hard, 

 add to the measured vinegar, and bring 

 to a boiling point. Add two pounds of 

 granulated sugar, boil 10 minutes longer 

 and bottle. A few tablespoonfuls to a 

 tumbler of water makes a delightful sum- 

 mer drink. 



CANNED Strawberries. See Raspberries, 

 this section. 



Strawberry Jelly. See Barberry and 

 Apple Jelly under Apple Recipes, this 

 section. 



TAPIOCA 



Fruit Tapioca 



One cupful of pearl tapioca, strained 

 juice of one lemon, strained juice of one 

 and one-half oranges, one-half can of 

 sliced pineapple, shredded, with its juice, 

 one and one-fourth cupfuls of sugar, one 

 cupful of water, whites of two eggs. 



Soak the tapioca over night in cold 

 water. In the morning drain off the 

 water and place the tapioca in a double 

 boiler with all the other ingredients ex- 

 cept the whites of the eggs. Cook until 

 clear. More than one cupful of water 

 may be found necessary. When done pour 

 into a large dish, then fold the whites 

 of the eggs, stiffly beaten, into the hot 

 tapioca. Serve cold with or without 

 cream. 



Tiitfi-Fniifti Fillinir for Cake 

 Stone and chop half a pound of raisins; 

 cut one-fourth a pound of citron into thin 

 slices and one-fourth a pound of figs into 

 small pieces; blanch and slice one-fourth 

 a pound of almonds and cut half a pound 

 of crystallized fruits into small pieces; 

 squeeze over these the juice of one lemon. 

 Add one pound of confectioners' sugar 

 (sifted) and enough boiling water to 

 make a paste that will hold its shape. 

 CA>'M>G FRUIT WITH HONEY 

 There is no mystery or luck about the 

 successful canning of fruit. If properly 



done, failure is almost out of the ques- 

 tion. The fruits or vegetables should 

 be barely ripe, never overripe, perfect 

 of their kind, or at least with no fer- 

 mentation started in them, and the 

 sooner they are taken from tree or gar- 

 den and sealed up in jars the better. 

 New fruit jars are best put over the 

 fire in cold water to cover them, brought 

 slowly to a boil, and slowly cooled; 

 then they will stand greater extremes 

 of heat and cold. 



If particular about keeping the fruit 

 in shape, or where a large amount is to 

 be done at once, it is usually put un- 

 cooked into the jars and covered with 

 the honey. The jars are then set into 

 a large boiler with a perforated rest 

 under them to keep them from the bot- 

 tom. Fill the boiler with cold water 

 nearly to the shoulders of the jars. 

 Screw the tops on rather loosely; put 

 the cover on the boiler and bring to a 

 boil. Both fruit and vegetables can 

 be done up in this way. As a rule, the 

 latter is more difficult to keep than fruit, 

 and require much longer cooking. 



Twelve quarts of raspberries require 

 two quarts of honey. Put two quarts 

 of the fruit in the preserving kettle and 

 heat slowly on the stove. Crush the 

 berries with a wooden vegetable masher 

 and spread a square of cheesecloth over 

 a bowl and turn the crushed berries and 

 juice into it. Press out the juice and 

 turn it into the preserving kettle. Add 

 two quarts of honey and put it on the 

 stove. When the syrup begins to boil, 

 add the remaining ten quarts of ber- 

 ries. Let them heat slowly. Boil ten 

 minutes, counting from the time they 

 begin to bubble. Skim well while boil- 

 ing. Put in cans and seal. 



Of cherries, take six quarts, one and 

 one-half quarts of honey. Measure the 

 cherries after the stones have been re- 

 moved. Pit them or not, as you please. 

 If you pit them, be careful to save all 

 the juice. Put the honey in the pre- 

 serving kettle over the fire until it sim- 

 mers. Put in the cherries and heat slow- 

 ly to the boilin'; point. Boil ten minutes, 

 skimming carefully. 



