The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-08-13

through the clear glass; and held In the
sunlight perfect shower of golden
CLEANS delighted the eve.
The leaves were the most perfect, and /
learned the modus operandi OF carving
them. which, like almost everything, is
simple enough when you know It..
1t is after the alum bath that the carv
ing is done; the rind is then soft yet firm,
and you lay the selected leaf on it, and
with an ivory point go over the veins and
also trace each Serrated point and dent of
the edge. Then you take up the leaf, and
with the sharp pointed blade of small
pen-knie cut out the leaf shape, but You
first cut deep into the veining marks so
that they will show plainly; even the
lights and shades are represented by cut
ting lightly or deeply.
The grapes are rather more difficult, as
they are only simulated, not really
separate little globes, and the tendrils are
curiycues made with the point of che
knife. The stem is cut thick enough to
hold the bunch suspended.
For the fish the pattern was tin toy
fish, and the firm, even pressure left every
scale indented in the rind, after which
the useful knife point perpetuated them
with little trouble.
The rings were cut out with an empty
yeast powder can, and the little disks
taken from the centre of each by Thin
ule. These disks, by the way, were ex-
trelmely pretty in themselves, serving to
fill up spaces and looking like so many
amber balls
After the carving is done lay all the
pretty things in cold water until ready to
use them, and proceed to make the syrup.
| Slice the lemons, rind and all, but take
out the seeds; put in.o boiling water to
cover and boil thoroughly tender, which
will be in about half an hour.
49,
and put il TO boil; it will take couple cf
hours, more or less, to get this tender,
according to the tcughness of the root,
but it must be thoroughly tender before
you use it.
J Put the sugar IN a preserving kettle,
allowing pint and a half of water to the
six pounds; use for this the water in
which the lemons were boiled, adding
! plain boiling water to make the proper
quantity. Let the sugar dissolve slowly
and come to the sinmering point.
! While the lemons and ginger are boil
! ing, put the rind into boiling water tc
cover and boil about three quarters of an
hour, or until it looks evenly transpar-
emit; then drain from the water and dry
as thoroughly as possible, even absorb
ing the moisture from the pieces By
means of soft towel. Lay them on a
fiat china dish to cool; they will look de-
jected and limp and almost discourage
you but that is just the way they should
| look az this stage.
Now you must boil your syrup hare
/ until it bubbles and froths and sputters
we'll; then set to one side and let it sub
side into quiet before you skim 1T. Dc
you know en- PEASANT, that to skim any
liquid while boiling rapidly is simply
waste of time? Let it settle first, ther
skim.
Now, put into the syrup the rind, the
lemons and the ginger, adding some O.
the water in which the ginger was boiled
this is wonderful improvement if the
water be pungent OF the root.
Boil until you see your pretty designs
fill out thoroughly and each become rich
and transluscent; then skim the frui
carefully from the syrup and put into
wide outhed glass jars, placing then
to show well through the sides. Boil the
syrup about twenty minutes longer; poul
a generous supply over the fruit ant
cover while hot.