No. 12. 



Recipes for the Season. 



383 



Set the jar in an oven or pot filled with boil- 

 ing water. Keep ihe water boiling round the 

 jar, till the gooseberries are soft ; take tiiom 

 out, mash them with a spoon, and put thein 

 into a jelly bag to drain. When all the juice 

 is squeezed out, measure it, and to a pint of 

 juice allow a pintof loaf sugar. Put the juice 

 and sugar into the preserving kettle, and boil 

 them twenty minutes, skimming them well. 

 Then put the jelly warm into glasses, closely 

 covered with brandicd papers. [Cranberry 

 jolly is made in the same manner.] 



TO PRESERVE PEAS, PLUMS, DAMSONS, &C. FOR 

 TAKTS AND PIES. 



Gather them when full grown and just as 

 they begin to turn. Pick one-third of the 

 largest out and put to them as much water as 

 will cover them, boil and skim them. When 

 the fruit is boiled soft, strain it through a 

 coarse sieve, and to every quart of this liquor 

 put a pound and a half of sugar; boil and 

 skim it, and then throw in your fruit, just give 

 them a scald, take them of!" the fire, and when 

 cold put them into bottles, with wide mouths, 

 pour your .syrup over them, lay a piece of 

 white paper dipped in sweet oil over them, 

 and cover tight. 



The editor of the Yankee Farmer, who 

 ought to be good authority on such subjects, 

 says: "The following is an easy and whole- 

 some method to make preserves and jellies 

 without using brass or tin, or any other poison- 

 ous utensil. Curants, strawberries, black- 

 berries, raspberries, cranberries or damsons 

 may be preserved in the same way. 



"7b make Jelly. — Take a peck of cur- 

 rants on the stem or strings, wash them tho- 

 roughly and let them set in a large wooden 

 bowl or tray to drain ; next day put them on 

 common dinner plates and set them in the 

 oven as soon as the flour bread is taken out; 

 in an hour or two they will be scalded through, 

 take them out and separate the juice from the 

 skins and seeds by straining them through a 

 clean coarse cloth, then return the juice into 

 the plates and set them immediately into the 

 oven to dry away. Have as many plates as 

 the oven will hold, for the smaller the quan- 

 tity of juice on a plate, the sooner it will be 

 thick enough to add the sugar. Let the juice 

 dry away until it is about as thick as molas- 

 ses, which perhaps will not be till the oven 

 is cold. When the juice is sufficiently thick, 

 put it into a large pitcher and add as many 

 pounds of sugar, as you had pounds of currant 

 ju-ne before it was "dried away ; then set the 

 pitcher into an iron dinner pot, with water 

 enough to reach half way up the pitcher; 

 cover the pitcher with a saucer, and the pot 

 with the pot lid or cover ; put it over the fire 



and let it boil till the jelly is thoroughly scald- 

 ed ; it must be taken ofl^the tire two or three 

 times and stirred with a large silver spoon or 

 clean wooden stick ; when thoroughly scalded, 

 take it off, and when it is cold, cover it close 

 and keep it in a dry cool place. 



'■^To prepare Preserves. — Wash the fruit 

 and let it drain dry. Then .set it on plates in 

 a pretty warm oven, (after the flour bread is 

 drawn out it will be about the right heat,) let 

 it set about an hour or two, so as to be scalded 

 through, take it out and pour it off; and re- 

 turn the juice to the oven to dry away ; when 

 it is as thick as molasses add it to the fruit 

 from which it was taken, and put it into a 

 stone or earthen preserving pot ; add as many 

 pounds of sugar as you had of fruit before it 

 was put into the oven, then place the pot in 

 a kettle of water, cover the pot with a plate, 

 and set the water a boiling; after they are 

 well scalded, take them off and set them in 

 a dry, cool place. They may be made with 

 rnolas.ses instead of sugar, only the molasses 

 must be boiled till it is as thick as it can be, 

 or as thick as you would boil it for candy. 



" Strawberries make one of the most whole- 

 some preserves, equal almost to the Guavor, 

 and by this method of preserving, are entire- 

 ly safe from the deletereous effects of poison- 

 ous metals, as brass or tin kettles." 



BLACKBERRY SYRUP. 



We are indebted to a friend for the follow- 

 ing receipt for making blackberry Syrup. — 

 Tins syrup is said to be almost a specific for 

 the summer complaint. In 1832 it was suc- 

 cessful in more than one case of cholera. 



To 2 quarts of juice of blackberries, add 



1 lb. loaf sugar, 



h oz. nutmegs, ^ oz. cinnamon, pulverized, 



I oz. cloves, i oz. alspice, do. 



Boil all together for a short time, and when 

 cold, add a pint of fourth proof brandy. 



From a tea-spoonful to a wine glass, ac- 

 cording to the age of the patient, till relieved, 

 is to be given. 



TO PRESERVE CURRANT.S. 



Gather them when green and separate them 

 from the stems; then put them into junk bot- 

 tles, cork the bottles closely and put them in 

 a cool part of the cellar. Currants may be 

 kept fresh and green in this manner a year, 

 and will make excellent pies in the winter 

 and spring. 



Another mode of preventing the ravages 



nf insects. — A Petersburgh paper states that 



the water in which potatoes have been boiled, 



sprinkled over grain, plants, &c., completely 



! destroys all insects, in every stage of their 



' e.\istence, from the egg to the fly. 



