Evening star., 1901-10-15

leaving an even-grained loaf with small air
cells. For the same reason given the loaves
should be baked in separate pans. SO tnat
an even degree of heat can be obtained on
all Sides This also gives morecrust, which
is the most digestible as well as the sweet
est part Of the loaf
Small obiong sheet-iren pans are the best
to use.
The loaves should not fill the pan quite
half full when put in to rise, as they must
not rise above the SIDES Of the pan when
done.
The temperature of the oven must be
from 400 to COO degrees and of even tenn
perature in all parts, and kept at an even.
steady heat to bake the loaf evenly. Even
with SO high temperature outside that in
the center of vthe, loaf will not rise above
212 degrees until all the water has evapor-
ated; and it must be kept up to this tenn
perature until this point is reached for the
bread to be perfectly digestible.
When Loaves Are Baked.
When the ioaves are taken from the oven
remove them at once from the pans; turn
pans bottom side up and place the loaf
with end resting on the pan to allow the
air to circulate about the loaf and steam to
escape. Do not put away until perfectly
cold; then keep in a clean, dry tin box,
with cloth laid lightly over the ioaVes.
Concord Grape Jam.
The grapes should be ripe and perfect.
Pulp them and put the skins In one ket-
tie and the pulp in another. Place Kettle
containing pulp over the fire and heat to
boiling point; then rub them through a
coarse sieve or colander Return to the
kettle, add the skins and measure and to
every two cups or grade pulp add cup OF
sugar. Stir until the sugar Is dissolved and
then allow to bon rapidly. stirring ire
quently, for half an hour. Fill small Jars
or glasses and seal up
Preserved Crab Apples.
The apples should be very ripe Wash
them well in cold water; put them into
porcelain-lined kettle and just cover with
boiling water Let them cook very gently
until you can remove the skins easily.
Drain them, peel and carefully remove the
cores, but do not break the apples to re-
move the stems. Weigh them, allowing
one and one-quarter pounds OF sugar to a
pound of fruit: alom. q cup OF water to this
quantity of sugar. .SPut water and sugar
over the fire and bring to boiling point.
Skim until clear, then pug in the apples and
cook very gently until they are tender ana
transparent. Skim aWhiIs cooklng @ When When
mouthed jars, and when cool seal same
as jelly.
Crab Apple Sweet Pickle.
Prepare the apples fas FOR preserves; drain
and make syrup as follows: Put one pint
OF vinegar over thexfrea add four pounds OF
sugar and stir until dissolved. Mix together
half an ounce of gfiSgert root, teaspoonfui
of ground cloves. fMo tsaspoonfuls of all
spice, two teaspoonfuis spf cinnamon and
half a teaspoonfuls Iof ground cloves: put
them Into four small bags and add to the
vinegar and let it boil up; add the apples
and bring again to boiling point Then put
the apples in stone jars. turn the syrup
over them and leti stand until morning.
Pour Off the juice, place 1t over q moderate
fire and when boiling hot, pour 1t back Into
the Jar over the apples and let stand until
next day: then boil the Juice again. Do
this for eight days and then boil the syrup
down until there Is Just enough to cover
the fruit Heat fruit and syrup together
and put carefully into Jars and when cold
tie up same as jelly.
Menus.
WEDNESDAY.
BREAKFAST.
Fruit.
Cereal. Cream.
Hamburg steaks. Broiled onions.
Sally Lunns Coffee.
LUNCH
Clam chowder.
Fried egg plant. Cold catsup.