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Preserving

NLIKE canned fruit, preserves depend entirely upon the sugar used in them to prevent their "spoiling," and the old rule of "pound for pound" (a pound of sugar to each pound of fruit) is still followed. Preserves are of necessity so sweet that many housewives do not make them at all, preferring the mild flavor of the canned fruit. This is not to be wondered at when we reflect that preserves as many prepare them, have no flavor to tempt the taste, save that of excessive sweetness. It is not necessary that preserves be kept air-tight, but they should not be put up in large vessels, or a mold will be apt to form on the top after a jar is opened, which involves a waste of the portion of preserve to which it adheres and imparts a disagreeable taste to the remainder. If possible, use quart jars; those put aside as unsafe for canning are as good as any. If the jars have tops, close them when filled as in canning; if not, cover the preserve with paper that has been dipped in brandy, after which paste a circular piece of paper over the top of the jar the same as for jelly. Preserves may be kept in this way for a long time without appreciably diminishing in flavor. Use granulated sugar in preserving fruit, and always look the fruit over carefully before using. It should not be over ripe, for if it is too soft, it will quickly break during the process and have an uninviting look when ready to set away.