130 FAEM HOMES, IN-DOORS AND OUT-DOORS. 



and canned, and are very good and very convenient for 

 spring-time use when fresh apples are scarce. 



CHOICE PRESERVES. 



For holiday occasions there are some fruits especially 

 delectable in the form of "preserves," and to have them 

 in perfection is an achievement every housewife may be 

 proud of. 



If put up in self-sealing cans like the preceding fruits, 

 only half a pound of sugar is required ; but if stored in 

 jars and bottles, the old rule of ' ' pound for pound " is 

 necessary in order to prevent fermentation. 



The canned preserves are to be preferred, first, because 

 they are best ; the fruit-flavor is not lost in an over- 

 whelming sweetness. Secondly, they are less expensive. 



A General Rule. For four pounds of fruit put two 

 pounds of loaf sugar in a nice porcelain kettle or sauce- 

 pan, with one pint of fresh, clear water. When it is dis- 

 solved, and before it becomes hot, stir into it the beaten 

 white of an egg. As it boils remove all the scum as fast 

 as it rises until it is perfectly clarified. Then put in a 

 little at a time of whatever fruit is to be preserved, boil- 

 ing it very gently, and not allowing it to be broken. 

 Only choice, sound fruit should be used. Have ready 

 the glass cans in a pan of water after the usual manner 

 of canning. As the first is done, place it carefully in the 

 cans, until all is scalded, then pour the syrup in and seal. 



Strawberries should be hardly more than scalded in the 

 syrup, while plums, peaches, apricots, and pears can re- 

 main in a little longer. I think the preserve is improved 

 by "boiling down" the syrup one- third before pouring 

 it over the fruit. 



Marmalades A General Rule. This preparation of 

 fruit is excellent for eating with the morning dish of 

 oatmeal and cream ; or with milk- toast ; or with rice, 



