Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-24
PLUM PRYg.PsA RATIohs
Good Hints for IJeIlS Makers - Fruit
- 10
Juices for Sheraset and Ices
Marma4Rdes,R Recipes.

Spiced plums, easily made, are the best of
relishes to go with game, poultry and NUT
ton Wash, drain.s pick and weigh the
plums prick the skins lightly; then pack
them down in earthen jars with one-half
their own weight Of sugar. Strew through
the fruit while packing plenty of whole
cloves, whole aIspice, mace, ginger slight
ly bruised and stick cinnamon Put in
also few whole black pepper corns and to
each jar allot single pod Of the small red
pepper. Take half pint of cider vinegar
for each pound of fruit, add to it as much
sugar as the fruit was packed in, bring 1t
to boil skim well and pour over it scaId-
ing hot. Let stand twentyfour hours, then
drain off the strip, boil up. skim and return
to the fruit. Do this three times, then put
fruit and strip together in the kettle, let
them boil five minutes, skimming well. then
fill the jars and tie down with branded pa
per next the fruit.
II sorbets are much liked, use water in
place Of vinegar to make the strip for
them, and at the last boiling reduce 1t
one-half before putting in the fruit. Let
the fruit get hot all through, then take the
kettle from the fire and put in as much
whisky or brandy as there was strip. Do
not boil after the liquor Is added; but let
stand in the kettle five minutes before put
ting into jars. Tie them down tight. Small
jars are best, as the ,spiced fruit loses
flavor by standing long after 1t Is opened
Keep the jars dark and cool-this also to
preserve flavor, as the fruit will not fer
ment if properly prepared.
Plums. either plain or mixed with green
grapes, make the most delicious of all tart
jellies. Small. juicy yellow plums are
best. Wash, pick and scald them. with
their own bulk of green grapes, picked from
the stem; strain out the juice, let it set
tie ten minutes, then pour it carefully off
the sediment. Put in a shallow kettle over
quick fire. boil for five minutes, skim
ming well, then add for each pint Of juice
a pound and a quarter of very hot granu-
lated sugar. stir hard until the sugar dis
solves, then skim again and boil hard for
two minutes. Drop little in ice water
the minute this hardens take it off the fire
and pour into hot glasses.
Plum pie Is a recognized summer privi-
lege, but few there are who know plum
custard pie. Scald until soft quart of
ieshy, well favored plums, rub them
through a cOlander, throw away skins,
crack dozen of the pits, blanch the ker-
nels and add them to the pulp. Cream
half pound of butter with pound of SUI
gar and the yolks of six eggs, beat very
light, then add the plum pulp. Taste the
mixture, and If too tart add more sugar.
Line pie pans with good paste, pour in the
custard half an inch deep and bake in
brisk oven. Make the egg whites into
meringue and heap the pies with it as they
come from the oven and set them back, for
a minute.
Jelly Making.
Small or uneven fruit, if sound and well
favored, will make good jelly. but beware
OF using that which is half spoiled. over
ripe or has been picked green. Bruised or
specked fruit may be used if care is taken
to cut away every trace Of specks and
bruises. Wash and drain. but do not peel
before cooking. In case Of stone fruits cook
with the stones in, land after straining
crack a dozen or So, blanch the kernels
and put them in the jelly.
Cook fruit for jelly in clean earehen
jar that is set in kettle Of boiling water
Let it boil thres1 hours, keeping the jar
cool, before strairfin s standing over night
VIII help rather than hurt. Jelly made in
small quantities Is so much lighter and
brighter that it pays TO boil the juice half
is much better than deep one-the jelly
point is reached in about half the time
Weigh the sugar and beat 1t very hot: The
Juice should be boiled at least five minutes
and very well SKINNED before the sugar
goes in. Two to five minutes more cook
ing ought to finish the jelly.
A clean jelly bag Of loosely woven crash
Is best for straining Scald it before putting
in the fruit and rinse through cold water.
wringing out well. Keep the seams out
side. They must be strongly sewed and the
corners sharply rounded. Never squeeze
the fruit hard enough to force pulp through
the bag. Wash 1t well inside and out be-
fore putting in the new batch
When fruit is scarce one may make jelly
and marmalaOe from the same lOI-eSpe-
cially where the fruit is mixed. Raspber-
ries and currants, apples and currants. or
apples and ounces, all answer excellently.
Pick the berries very clean. mix. scald in
the jar. then put into the bag. and let what
juice win drip without pressure. When the
dripping ends weigh the fruit left in the
bag. put three-quarters its own weight OF
sugar to 1t and cook over slow fire. stir
ring often until it is thick enough to hold
the spoon upright. Put into small jars and
seal, or tie down with brandy paper next
the surface Of this marmalade. Measure
the juice and cook as directed. adding
pound Of sugar to the pint for the jelly.
Wash apples and ounces well. pare and
core them: saving parings and cores. and
cook the fruit in the jar: While 1t cooks
boil the cores and parings in water enough
to cover them plentifully. When they arc
soft, strain, squeezing the bag we'll Drain
the juice from the fruit in the jar. and mix
1t with the liquor from the cores. Meas
ure 1t, boil ten minutes, add pint of hot
sugar for each pint. also a teaspoonful of
strained lemon Juice. Stir and skim well,
boil two minutes. and put in Jars or glasses
just as 1t begins to set. Cook the fruit In
the jar with it's own weight Of sugar over
cIo fraIr rfil or TO