The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-10-10
HOUSEHOLD HINTS.


OUNCE JELLY -Houskeepers who have not
yet put up ounces earnestly recommend
ed to try new way of making jelly. When
you are about to can your ounces, stew them
until they are perfectly tender in water.
Then take them out make syrup very rich
with sugar, and let them come to boil in it.
The water in which the ounces were stewed
tender will make jelly without the addition
Of anything but sugar. Let this water boil
until it begins to thicken, then add the sugar
in the usual proportion This sounds almost
incredible, but the clearest incest jelly is
made in this way, and in delicacy it far sur
passes that made from the skins and core S,
and one can hardly imagine a more economi-
cal jelly.
BAKED QUINcEs.-Quinces baked with the
skins on are delicious when served warm.
Put one on a saucer at each plate. If mashed
with knife the core is easily removed; then
put'on little butter and plenty of sugar
In the process of baking the ounce loses the
strong taste which is disagreeable to many,
and retains a delicate flavor that is excel
lent.
OUNCES AS SWEET PIcKLEs.-Quinces make
delicious sweet pickles. Peel them, cut
them in quarters, stick two or three whole
cloves in each quarter then steam them I'M
til tender, and let them boil for a very few
minutes IN the vinegar prepared for them !;
or make the strip of vinegar sugar and
spices first, and boil the ounces in it till
soft; proceed just as for picked pears or
peaches. only that the guinness being of so
tough FIBRE need cooking longer. Seal in
cans, and they will furnish gooo relish in
days to come.
CRAB-APPLE MARMALADE. - Marmalade
made of the common Siberian crab-apple
is not to be despised, and for the children 5
lunch or for tea with good bread and butter il
is looked upon as luxury. Stew the apples,
skins and all, till they are very soft; mash
them, adding light brown sugar to your taste.
This may be put up in cans or in little
earthen jars and sealed for winter Use.
Marmalade may also be made OF nice peach
parings, with now and then a peach left in.
This latter dish is not recommended except
when fruit is scarce, and you feel like max
ing the most of every part of it.
TOMATO MARMALADE.-To two pounds to-
mato allow two pounds sugar and the Juice
and grated rind of one lemon. Scald the
tomatoes, take off the skins, mix the sugar
with them and boil them slowly for an hour,
skimming and stirring; add the juice and
grated Tind OF the lemon and boil another
half hour, or until it is a thick, smooth mass.
CIDER JELLY.-Delicious jelly can be made
Of cider. To one pint OF clear. sweet cider
allow one pint of cold water, two pounds OF
sugar, one package OF gelatine, one large pint
of boiling water. Soak the gelatine until it
is entirely dissolved in the cold water; then
add to this the sugar, spoonful of CHINA
mon, the juice of two lemons the grated
rind of two, then the gelatine. Add the
cider last; then put all in a thick flame.
bag and let 1t drain. Do not squeeze it
at all.
GRAPES SPIcED.-Five pounds of grapes,
five pounds of brown sugar, three-quarters
of cnpful of vinegar, two ounces of ginger
root, three teaspoonfuls each OF cinnamon,
cloves and allspice. Take the pulps out of
the skins, put in a pan by themselves, and
boil until the seeds separate from the pulp;
then drain through colander. Rinse the
pulp also, to make sure that there are no
seeds left; put back on the stove, add skins,
etc, and boil an hour aud half; then seal
in bottles or cans.
GRAPE JELLY.-Jelly made from unripe
grapes, just before they turn from green TO
purple, is very delicate. Wash the grapes
after picking them from the stems in several
waters, then put them in porcelain kettle;
waah them before putting them on the stove,
as then you will not need TO put any water
with them, and, of course. the less water the
less time il will take TO boil the juice Put
the grapes, when sufficiently cooked in a
bag made of firm flannel, and let the juice
drain out without squeezing, if possible
PIcKLEs.-Cucumbers are the vegetables
most universally used for pickles, and there
are several ways of preparing them. Which
method is the best is disputed question.