178 FRUITS AND HOW TO USE THEM. 



pe:^seeved feuits. 



Preserves are a rich preparation of fruit which is cooke:l 

 ■with ail equal weight of sugar. Happily this old-timo 

 toothsome confection has given way to mere wholesome 

 canned fruit, but now and then the housekeeper wishes to 

 put up a few jars of preserves in honor of the olden time 

 when tlie measure of a woman's efficiency in cooking i<iiv- 

 tially rested upon her sweets. The less they are used tbe 

 better. Occasionally a smiill portion in garnishing or fla- 

 voring or in fancy dishes upon extra occasions may be ad- 

 missible. 



In preserving, the fruit wiU remain whole by making a 

 hot syrup by the addition of a very little water to the sugar 

 and allowing it to come ta a boil. Then add the fruit, 

 which should simmer gently until it is soft enough to allow 

 a straw to penetrate it. Large frdits like peaches, pears 

 and quinces are peeled, pitted and often divided in half. 

 Small fruits are plunged directly into the boiling syrup, 

 and when thoroughly cooked are skimmed out carefully so 

 as not to break them. The s.^Tupisthen boiJed down and 

 poured over the conserve. If it is not. very thick it is 

 drained off in a day or two, boiled again and poui-ed over 

 the fruit. This is sometimes repeated three or four times. 



Apple Preserve.;.— Make a syrup of one quart of sugar 

 and two quarts of water, skim and boil. Pare, core and 

 divide into quarters or eighths, according to their sizei 

 fine, tart apples, allowing one pound of fruit to a half 

 pound of syrup, and drop the secviorjs into cold water. 



