Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1900-06-07
Paste In Your Cook Book.

and pulp. Boil skin till tender
boil pulp till seeds separate, then
pass through sieve or colander
Mix skins and strained pulp, and
add sugar, three pounds to every
five pounds of fruit. Cook short
while, then add two teaspoonfuls o.
cinnamon, two Of spice, one of cloves
and one of mace. If not aciC
enough, add one-half cup of vinegar
Cook slowly till the consistency Of
jam. Omit the spice and you vii
have delicious jam.
Canned Grapcs.-Prepare as fol
spicing. Mix skins and strained
pulp; add sugar if desired, or they
may be swcctcned when used. Le
boil thoroughly; put while boiling
hot in glass jars and seal. They arc
delightful, used as sauce for meats
made into puffs or grape fool.
Spiccd plums.-Sevcn quarts o
plums, three and one-half pounds
sugar, ono ounce ground cloves, one
ounce cinnamon, one quart vinegar
Boil half an hour. We used wil(
goose plums and they made an cx
ccllcnt sauce for meats.
Spiccd Cherries.-Makc syrul
Of one pint of sugar and one pint o.
water for each quart of cherries, and
add spice to suit the taste. Add tho
cherries, which should be perfect,
with the pits left in, when the syrup
boils. Vinegar may be added with
the spice if liked.
Apple Buttcr.-Takc any guam
tity Of apples liked cut up without
pairing, cook until soft, in water suf-
licicnt to cover; strain through a
coarse bag, as for Jelly, only so much
care is unnecessary. Boil juice down
half, and thickcn with apples
which have been stcwed down till
no Juice remains in them. Cook un-
til very thick, stirring constantly to
prevent burning. Add onc-half
pound sugar to each pound stcwcd
fruit, and flavor with cinnamon. Put
in stone jars, and when cold paste
paper covers over the jars.
Fruit Jclly.-Cut the fruit into
thin slices add as little water as
possible cover and cook slowly un-
til soft put fruit and juice into a
coarse bag and strain, but not too
closely, or the jelly will be cloudy.
The bag must be left in warm
place and left to drip. TO every
pint OF juice, allow one pound of
sugar, or three quarters, if preferred.
Let boil Just twenty minutes after
it begins do not cover and do not
boil too hard skim frequently.
When the juice is put on to boil, put
the sugar into pans and set inside
the stove to heat, and stir frequent
ly from the bottom. If it browns
a little on top, it is not hurt. When
the juice has boiled twenty minutes,
throw the sugar into the boiling juice
and stir constantly. 1t will kiss and
melt at once. Let the jelly Just
come to a boil and dip out. Have a
heated pitcher ready with a piece Of
cheese cloth wet in very hot water
over the top. Pour in the jelly, Il
dippcrful ut a time. Have the
tumblcrs standing in pan Of hot
water; take out, drain moment,
and turn the jelly in from the pitcher.
Fill the glasses and set away out Of
the dust to cool, When cold, cover
with paper dipped in white Of an
egg, and pasted on securely. This
is an excellent recipe. Grape Jelly
may be made in the same way, only
instead OF cooking with water, mash
the grapes n little to start the Juice.
Strawberry and Blackberry Jelly.
Stem, wash and mash the berries,
and drain through 4 coarse Jelly bag
without cooking. 70 each pint of
juice allow one pound Of sugar, or
less if preferred. Let the juice come
to boil, and boil fifteen minutes.
Add the sugar, stir till dissolved
boil five minutes and begin to try.
Put a little in spoon, set in cold
water, if it forms a jclly-likc crust
on the surface, fill in to the tum-
blcrS. Stand out Of the dust when
cold cover with paper dipped all
over in white of an egg and paste on
securely.
Hints on Canning.-A porcelain or
an agate kettle is best, some use
bright new tin, but the fruit should
not be allowed to cool i'm it. Wash
Jars and lids thoroughly in hot soda
water, being very careful about lids
and grooves; rinse well and drain.
Set cans and lids on apron OF the
stove to heat, to stcrilizc and to pre-
vent brcakagc. They should be just
hot enough to hold with the naked
hand. Set the jar in a tin pan on