Domestic Hints
A VERY successful method for bottling fruit and vegetables that has been used for years is as follows: Pack sound fruit or vegetables in ordinary glass jam-jars. Place in moderate oven until jars and fruit arc heated through. Remove from oven and gently pour boiling water over fruit until covered. Pour on melted lard or good mutton fat to the depth of an inch or more. Tie over with paper, and store. , When required for use first remove tthe fat, and.contents of jar should bo in perfect condition. Raspberry Cheese. I Very good cheese can be made from both raspberries and 1 loganberries by I this method. Stew the fruit till very soft in a little water, then rub through a sieve to remove the pips. Add lib. sugar to lib of pulp and boil about 50 minutes. ' Sugarless Jam. I Four tablespooiifuls of glycerine arc ( equal to a pound of preserving sugar, or of gelatine and 2oz. of saccharine (dissolved in a cup of water) equal 41b. of sugar. Add either to the fruit after it has boiled well, i Boil for about 20 minutes, then test. ]t will set when eold, but will not be very stiff.
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https://paperspast.natlib.govt.nz/newspapers/PBH19331230.2.107.4
Bibliographic details
Poverty Bay Herald, Volume LX, Issue 18284, 30 December 1933, Page 9
Word Count
201Domestic Hints Poverty Bay Herald, Volume LX, Issue 18284, 30 December 1933, Page 9
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