| Show I I U W4lfa Jj J fa fei i < Have pallcnci ncro ato Mower > ana SOUK of birds Beauiv and fragrance wealth of sound I ht All unl Hummers glory thine from morn till And life too full of Joy for nllcrnd wordx C IIl hnxlcl While Tune skies and June meadows the fragrance of lilacs loses and new mown hay the 1 liquid notes of the l meadow lark 1 and the cheery cdll of Bob While seem all In league to woo the housekeeper to leave her caios behind ana come out into the sweetness and glory of It all the laden cherry trees the crimson and Ivory fruited brunches of the currant the hlscicil1s Mt1 Lvb nand n-and the fragrant pineapple set up insistent In-sistent counterclaims for Immediate attention No month possesses such varied attractions to the woman who loves the book of nature and no month sounds a sterner call to duty Happy Is the woman who ian effect a compromise com-promise If I there arc wide porches about the house m licit of the work of preparation can be done out of doors Who would sit In a hot kitchen hulling berries pilling I cherries or shredding pineapple when thc same pleasant work can be done under the shade of the trees or beneaththe vines Arrange to do as much of the work as possible In the cool of the morning rising earlier I If need be Dont attempt to do too much at one time A half docn cans I 7 of fruit put ip in a morning Or a dozen I glasses of Jelly will still leave the afternoon I af-ternoon clear for n walk a drive a rest In the hammock a row on the iIver or tea on the lawn and there are thirty mornings In June to do it In I In putting up fruit see that all the essentials es-sentials are on hand before beginning work Dont wall until the fruit Is In the preserving kettle before running to the corner grocery for the sugar Jt Is economy of time to buy sugar In eniyflve I or fifty pound bags this month for you will need It right along J See that yll utensils arc In perfect order or-der that a supply of new rubber bands Is on hand and that the cans and glasses are aa clean I and sweet and clear as soap and water can make them If every time a can has been emptied It has been carefully washed and dried and put away with its own top screed onthis part of the work will be greatly great-ly I simplified Yet even If cleaned before be-fore putting away they will need to be scalded Just before using Have ready a small sharppointed knife for paring a silver plated fruit knife ground to a fine edge and kept expressly for this purpose Is best Have a hajf pound of parafflno on hand for covering Jellies several long handled wooden spoons a ladle a colander a bright tin strainer a small skewer or silver nut pick several sev-eral large bowls and platters and a couple of large porcelain or granite kettles ket-tles Never use tin vessels for cooking fruit nor yet Iron Brass when thoiv oughly cleaned Is pleasant to use but Its expense and the < < labor necessary lola lo-la ep It in good condition precludes Its adoption in tJie ordinary kitchen A plentiful supply of cheesecloth and towels and a large mouthed funnel to use In filling f the Jars should also be In readiness The size of the cans to be used may dopcnd largelyonlhc I size of the family fam-ily For a small family the pint sized Jar Is host for nearly everything taking ta-king pains to select those with wide mouthed tops Halfgallon Jars will be found useful for large whole fruits In selecting fruit for doing up take care that It Is neither underripe nor overripe Tho former will be tasteless and the Jailer mushy Skilled housewives who are fortunate enough to have their own gardens are careful to gather their ftu ton a dry day bncnufre tho presence of excessive moisture In the atmosphere seems to affect jelly The old wives tradition tolhe effect that currant jelly made after July Hh will not jell is usually quite correct owing to the fact that by that time the peollc acid of the fruit Is apt to have lost its gclalinouls properties prop-erties and becomes gummy Beside the plain currant jelly than which there Is nqn6 bqttcr for serving with mutton oj venison the combination combina-tion of equal parts of currants and I red raspberries makes a delicately colored and flavored Jelly Strawberries Strawber-ries and cherries also need the addition of currants In malcing currant Jolly It Is not necessary nec-essary to stow them Pick over carefully I care-fully amoving all the leaves and poor fruit then If gritty or if they have been exposed to tho ravages of the rapacious cm rant worm wash thoroughly thor-oughly and drainn a colander rans for to a granite kettle I or I stone jar set In a large pan jlwothlids fuji of tepid water Heat felmvly mashing meanwhile with si woodqn pintle1 Arf I soon as pulpy which rill bo In a few moments pour inlo l the Jelly bug preferably 1 pref-erably Manuel and Husuchd over v a bowl collhenJllr to drip ver night J I I Do not squcexo It or It will be cloudy In thp morning mcasure the Juice and I allow 16 each pint of Juice a pound df granulated su nr Heat thp sugar In tie oven stirring oftpn to nroyent burning When the juice hda boiled just twenty minutes und hus been well skimmed pour In the hot sugar ansi < l stir unWltl Is rfjl dissolved 1 no longer Boll from wolo thr < io minutes min-utes LeSt by pouring a few drops illl dIp nnd exposing to the 111 l to HOG If U j b kill to thicken then pt iu at onto yiuo J gJasBes which haveWen rolled In hot water Fill to the brim To prevent pre-vent cracking place the glasses while being filled on a hot damp cloth While many housekeepers still cling lu < the oldfashioned method of covering cover-ing jplllps with rounds of paper wet In brandy and pasted on to the glass with Hour paste an easier method may be found In the use of parafllnc Shave a halfpound of parafllne In a pitcher or pint etip and melt it by setting It Into a vessel of hot water Whll the jolly Is still warm pour over the top a thin coating of patalline This seals it thoroughly and prevents mould Cover this In turn with the tin top of the glass or a layer of cotton batting When needed for the table the para Ill ne can be slipped oil like a cover and set away to be used again Spiced currants make an excellent relish to serve with meats Allow to each pound of the fruit a pound of sugar Matte a syrup In the proportion of one pint of vinegar four pounds of auger and add two teaspoonfuls each of cinnamon and allspice a teaspoonful teaspoon-ful of cloves and half a teaspoonful each of salt and mace When boiling add the currants and cook for twenty minute Put up In glasses the same as Jelly The Wiesbaden process of preserving strawberrlos remains the best rule for keeping the evanescent flavor and color of this most delicious of fruits The genuine rule as furnished by a Wiesbaden Wies-baden housekeeper calls for the use of honey Insteud of sugar but unless one can be sure of the pure unadulterated honey sugar Is preferable Select two lots of berries both sound and dendrlpe the one to make the Juice with and the other to can Smaller Small-er berries will do for the juice For every pound of the smaller berries allow al-low a halfpound of sugar and place inlayers in-layers In an earthen bowl or stone crock over night covering them and placing where they will be cold This will keep them from fermenting and they will make their own JuIce The next morning drain off this Juice and add honey or sugar In the proportion of a quarter of a pound of honey or a I halfpound of sugar to each pint of juice Boil this syrup down to one third of the original quantity skimming skim-ming off any froth that arises While the syrup Is scalding rinse the jars inside In-side and out with hot water Ill close with the nice whole berries fasten the lids part way leaving off the rubbers and set in fruit racks or dripping pan In the botom of which Is a thick wet towel on the back of the range to keep warm Invert a washboiler over the Jars to assist In retaining the heat When the syrup Is ready pour over quickly using a silver spoon handle to push back the berries Fill tp the very brim so that no air remains In the can put on the rubbers and screw on the covers as tightly as possible Tighten them again when cold wrap each can In paper mark plainly with name of fruit and date and set away In a dry closet in a cool cellar where the tom perature does not rise above 70 degrees 13MMA PADDOCK TJ3LFORD i o |
