Salt Lake Telegram | 1938-06-04 | Page 4 | Now is Time to Preserve Strawberries

N Now OW Is Time TimeTo TimeTo TimeTo To Preserve Preserve- Strawberries By ny MRS BIRS dAYNOR dAYNOn MADDOX MAnnOX 1 mating ting Ung str strawberries w is I one of th the finest of ot summer sports and so is Cooking them 1 Do you lm know knew w how to wash berries herries ber her ries proP properly Wash them just before before be be- be fore youre you're ready to use th them m. m To Tok keep k ep them from mashing rinse the th strawberries carefully a few at st a time In a pan of water Do not le let the wat water r f fall ll On them with force Lift the berries o out t of ot the Water rather than pour the water off oft That way the sand or soil soU that settles gettIes to the bottom wont won't lodge again g in on th the berries Do not hOt l let t th the berries stay in w water tel any long longer r than Is hec necessary or they'll lose color and fl flavor vor n Ra- Ra move caps pS only after the berries are thoroughly washed Preserves for winters winter's breakfast toast That's a lovely thought Lets Let's begin Strawberry preserves Select large firm tart berries Wash drain and remove caps For each po pound of r fruit Use 1 pound of sugar Combine the fruit and sugar in alt alternate layers and let stand 8 S to 10 hours or overnight before belore cook cook- ing While heating to boiling stir sUr care care- f fully Uy Boll Boil rapidly for tor 15 to 20 minutes or ot until the syrup is somewhat somewhat some some- what thick t taking care to prevent burning Remove scum Fill hot sterilized ed jars three-fourths three full fuIt of th the berries Add en enough ugh syrup to completely fill flU the containers and ancl s seal l. l Strawberry Sun Preserves These preserves can be made only if there is sufficiently hot sunshine to o cause rapid evaporation Prepare choice berries as in the recipe above For Fo each pound of MONDAYS MONDAY'S MENU 1 BREAKFAST tAST Strawberries s with st stems tm powdered sugar omelet let with garden herbs buttered toast coffee coffe milk LUNCHEON Hot Ht bacon rolls sliced tomatoes nut cookies iced ten Ida milk DINN DINNER n Creamed ham and green pep peppers ers ste steamed m d rice new peas mint and lettuce salad peaches and cream brown sugar c coffee milk these hese choice berries allow 1 pound of sugar and 1 teaspoon lemon juice Prepare a syrup from the j juice ice icet Of t less perfect berries and sugar To do this crush small berries th then n stir sUr th them m while cooking for forab ab about ut 3 1 minutes Strain To each ach pound of choice berries allow One-fourth One cup cut of this juice and 1 pound of sugar ugar Add the sugar to the juice stir and h heat at slowly until the the sugar is entirely dissolved d. d Add the b berries to the syrup and simmer r for 3 to 5 minutes min mm- utes Drain brain the berries from the syrup and place about an inch apart on n n shallow enameled pans or china platters Boil the syrup until it is fairl fairly thick thick that is for ab about ut 10 minutes or to degrees Fahren- Fahren heit leit Remove the scum add the theemon lemon emon juice and pour the syrup in n a a. thin layer over the berries Cover with window glass propped up about one fourth n fourth inch from Ui the pan Place in the sun for two or three days or until the syrup has jellied r Take rake inside at t night and after each days day's sunning turn the berries over With Without ut r reheating put the th preserves into hot sterilized j jars ars rs and seal