Paraffin should also be provided, as this
should always be used for the first covering to prevent the formation of
molds, which are likely to grow on moist sweet substances exposed to the
air. Before using paraffin for preserves, they should be allowed to
stand until the surface has become absolutely dry. It is well to label
preserves, too; so labels should be kept on hand for this purpose.
* * * * *
RECIPES FOR PRESERVED FRUITS
VARIETIES OF PRESERVED FRUITS
53. The several methods of preserving fruits result in considerable
variety in the finished product. _Preserves proper_ are those cooked in
a heavy sirup, either whole or cut into pieces. In addition to being
prepared in this way, fruit may be made into _conserve, marmalade, jam_,
and _butter_. Specific directions for the preparation of each one of
these varieties are here given, together with a number of recipes
showing the kinds of fruit most suitable for the different varieties. No
housewife need deprive her family of any of these delicious preparations
if she will familiarize herself with the methods explained and will
follow out minutely the directions given.
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