Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-10-14

Two pounds of best Concord grapes,
juice of two lemons, one quart OF wa
ter, and one pound Of sugar Wash the
grapes, remove the stems, and put the
frult IN large granite pan, over which
square OF strong cheese cloth has
been laid. Mash thoroughly with a
wooden masher, and squeeze out all the
juice Measure the juice and add an
equal amount of cold water, dhe lemon
juice and sugar. The amount of sugar
will vary with the acidity of the
grapes, and with individual taste. 1t
may seem unnecessary to add lemon to
anything naturally so tart as the
grape, but the acid of the lemon Inn
proves the flavor Of many fruits.
Have the freezer packed and every
thing ready. SO the mixture may be
frozen quickly. and do not use any
tin or iron utensil which will change
the color Of the juice.
CLIPPED PEARS.
Fer this old-fashioned way of pre-
serving pears, the fruit should be firm,
not quite ripe, nor very juicy. Cut
them in quarters, remove the core and
skin and cut them lengihwise into thin
slices. Weigh the fruit, and for four
pounds of fruit allow three pounds Of
sugar, three lemons, two ounces CT gree
ginger, and one-half cup Of water
The green ginger must be scraped
thoroughly and cut fine. If this cannot
be procured, use the candied ginger
root sliced thin.
Cut the yellow part Of the lemon rind
in small shavings and squeeze out the
:rice.
Put the water in the preserving ket-
tie, then layer of GEAR, sugar, lemon
and ginger, and repeat until all are
USED. Cover and set on the back OF the
stove until the sugar melts and a syrup
has formed, then boil gently until the
pear is tender and transparent. Press
the fruit under the syrup occasionally
and when tender, skim it out into hot
jars and boil the syrup down a little,
then fill and seal as usual. This is
quite a rich preserve, and, as only a
small quantity will be desired. it is
better to seal it i'll fruit jars.
BARBERRY JELLY.
Barberries have a very bright, tart
favor, which is acceptable with meat,
but the seeds are Objectionable and the
juice will not always make a stiff jelly.
They should be gathered before they are
fully ripe, and some tart apple pulp
cooked with them will supply the nee
essary pectine for jelly. Four quarts
CT berries, 'three pints Of water and a
dozen sour apples quartered and cored
Boil slowly till soft, drain without any
pressure. Boil the juice twenty MN
utes, skim and then measure-and al
low a generous cup Of sugar to each
cup of juice Boil again until it will
jelly when dropped on a cold plate.
Pour into tumblers and cover the next
day.
STRAWBERRY TOMATO PRESERVE
These tiny tomatoes or gr und cher
ries are among the last of the fruits for
preserving, for in this climate they
do not all ripen before the frost comes,
but if gathered while the husks are still
green and spread opt in dry, sunny
place they will ripen and may be kept
some time before canning. While they
have quite distinct sub-acid flavor,
it is more highly developed by the sddi-
ton of lemon.
The proportions are one pound of
fruit, one-half pound of sugar, and one
lemon. Some like bit of ginger also.
Be sure that the lemon is not bitter.
Slice it and cook in boiling water until
the rind is tender Make syrup with
the sugar and water enough to dissolve
it, bring it to a boil and remove the
scum Remove the husks from the to-
matoes, rinse the fruit and add it to
the syrup and let it boil until well heat
ed through. Skim them out into the
Jars. then pour back all the syrup that
will drain from them. add the sliced
lemon and boil down until the syrup
Is quite thick. Fill to overfowing and
seal. MARY ]. LINCOLN.