The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-10-19
MRS. J. ]. INGALLS,.
SELECTED RECIPES:

A preserve that is generally liked Is
made with cantaloupe, peaches and pears
Take the inside of a half dozen lemons and
remove the seeds and chop the pulp. Put
II in a preserving kettle with two quarts OF
water and ten pounds of sugar Place over
the fire and let the contents cook fifteen
minutes after they commence to boil.
Have six pounds of pears peeled and cut
Into slices and add to the syrup. Cook
fifteen minutes before adding six pounds
of cantaloupe. weighed after IL has been
peeled and cut into thin pieces. Lastly.
add six pounds OF peaches pared and
quartered. Cook together very slowly
threC-quarters of an hour. Turn into
glass jars and seal.
Apples are fine and plenty this season.
and make a delicious sweetmeat as we'll
as being suitable for canning for early
spring use. For sweetmeats. select ripe
golden pippins, russets or greetings Peel.
quarter. core. and weigh them. Put them
In a porcelain kettle and cover with boil
Ing water. Let them cook slowly until
tender enough to pierce with straw.
Meanwhile make a syrup OF one quart OF
water two pounds OF sugar and the Juice
and grated rind OF one lemon to four
pounds OF fruit. When the apples are ten
der, take them from the water, drain.
and PUT them into the boiling syrup and
cook until clear. Place the fruit In glass
jars, pour the syrup over them and seal.
!,
omitting the lemon. make an exceedingly
nice sweetmeat.
Apples make a pretty az well as excel
lent Jelly The tart and juicy fail pippins
are perhaps the best apples to use for this
purpose. Wash them and cut into quar-
ters without peeling or taking out the
core. Put them In a porcelain kettle and
pour water over them: Cover and cook
until the fruit Is soft. Wet Jelly bag In
boiling water and suspend II from a stick
placed across two chairs. Pour the cooke ed
apples into tho bag and let them drain
Do not press or the Jelly will not be clear
To every pint Of Juice allow pound Of
granulated sugar. Put the Juice In a
porcelain kettle and let It boil steadily
twenty minutes Place the sugar on tins
and put In the oven. Stir to get thorough
iy heated. and, when the jelly has boiled
the required time, turn the heated sugar
Into It, stirring all the time with a wooden
spoon until the sugar is all dissolved. Heat
the Jelly glasses by standing them in hot
water and place in each glass a rose
geranium leaf. Let the Jelly boil up once
and pour into the glasses, The gera-
the Jelly and certainly IL very pretty to
see when the mould Is turned out on a
dainty cut-glass dish.
Ounces make a rich preserve. Peel:
core and quarter them, or when peeled
cut In slices across the fruit and core,
making rings Of them. Have half as
many apples as you have ounces (pound
sweets are the besD and cut In the same
manner. Put the ounces in preserving
kettle with water enough to cover them.
Place over the fire and let them simmer.
When partly cooked add the apples and
cook both until tender Skim out the
fruit and lay on platters, and to every
pint OF juice use three quarters OF q pint
of. sugar and let the whole cook half an
hour. Return the fruit to the LIQUID and
cook ten minutes longer.
Green tomatoes make an admirable pre-
serve. Select very small green tomatoes
and prick each one with fork. To eight
pounds Of fruit take seven pounds Of
sugar and the Juice Of four lemons. Put
all together In a porcelain kettle and let
them simmer until the tomatoes are clear.
Take out the fruit with a skinner, filling
glass Jars three-Quarters full. To the
syrup add two teaspoonfuls Of extract Of
ginger and boil until as thick as required,
Pour over the fruit, filling the Jars, and
seal.
A recipe worth trying Is for tomato
honey. Secure ripe yellow tomatoes,
wash them, cut into pieces, and put into
q porcelain kettle. Let them cook slowly
4hree-Quarters Of an hour. Strain through
. fine sieve, and to every pint Of liquor
tab,espoonfuIs Of lemon Juice and heil
It uhtil II 10 . thick syrup. "A Jelly may Be
made In the same way with red tomatoes.