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Classic
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page 388
until it jellies upon a cold plate; then put into small jars; cover with
brandied paper, and tie a thick white paper over them. Keep in a dark, dry and
cool place.
Blackberry or strawberry jam is made the same way, leaving out the currant
juice.
A NEW WAY OF KEEPING FRUIT.
It is stated that experiments have been made in keeping fruit in jars covered
only with cotton batting, and at the end of two years the fruit was sound. The
following directions are given for the process: Use crocks, stone butter-jars or
any other convenient dishes. Prepare and cook the fruit precisely as for canning
in glass jars; fill your dishes with fruit while hot; and immediately cover with
cotton batting, securely tied on. Remember that all putrefaction is caused by
the invisible creatures in the air. Cooking the fruit expels all these, and they
cannot pass through the cotton batting. The fruit thus protected will keep an
indefinite period. It will be remembered that Tyndall has proved that the
atmospheric germs cannot pass through a layer of cotton.
MACEDOINES.
Suspend in the centre of the jelly mold a bunch of grapes, cherries, berries, or
currants on their stems, sections of oranges, pineapples, or brandied fruits,
and pour in a little jelly when quite cold, but not set. It makes a very
agreeable effect. By a little ingenuity you can imbed first one fruit and then
another, arranging in circles, and pour a little jelly successively over each.
Do not re-heat the jelly, but keep it in a warm place, while the mold is on ice
and the first layers are hardening.
Rhubarb spiced
10 cups Rhubard diced
2 " sugar
1 pint cider vinegar
2 teaspoons cinnamon
1 1/2 " " cloves
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Classic
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