Evening star., 1901-09-07

two pounds of granulated sugar to every
three pounds of fruit. When the syrup IS
scalding lay in the fruit and simmer from
eight to ten minutes. Skim out the fruit
and pack in jars-let the syrup boil a few
minutes longer, pour over the fruit ano
cover at once. An old Catskil1 mountain
sweet is made by canning plums with
maple sugar, allowing pound for pound.
This gives tart sweetness especially de-
lightful to the palate.
In preserving the syrup sometimes be-
gins to rise so rapidly that there is not
time to lift the heavy kettle one side. In
such case a tablespoonful of cold water
thrown into the syrup will cause it to SUBJ
side Immediately.
Sweet picked apples are something Of
a novelty, but will be found delicious to
serve with meats. Select rather tart, we'll
favored apples, and cut in half cutting
through the stem and leaving on the skin.
Stick three cloves in each half apple. Make
rich syrup, allowing three pounds Of SUI
gar and a pint of vinegar to six pounds of
apples. Put the apples in the syrup and
simmer until they can be pierced with
straw.
Apple ginger is another relish that will
find appreciation. Make a syrup of four
pounds of sugar and pint of water. AS
soon as it comes to boil add one ounce or
green ginger sliced the yellow rind OF four
lemons. cut in tiny bits, and four pounds
OF apples, pared and Quartered. Cook
twenty minutes, add the juice Of four lem
ons, let it come to boil and seal while hot.
Grape jelly is one of the delights of the
preserver, because 1t never fails to 'set. I"
The wild or fox grape, the great northern
grade of our forest, makes the best green
grape jelly, possessing twang that is espe-
cially grateful to the jaded palate. Excel
lent ripe grape jelly may be made from the
Concord grape which is nearly allied to
the wild fox grape
Grapes make an excellent spliced fruit.
To prepare them pick from the stems seven
pounds of grapes and press the pulp from
the skins. Put the skins into preserving
kettle over the fire, with enough water to
keep them from sticking. In another Kettle
place the pulp and simmer until 1t Will
press easily through a sieve to remove the
seeds Add the strained pulp to the skins.
with half a pint of strong vinegar, three
and one-half pounds of sugar, one large
tablespoonful Of ground cloves and two OF
cinnamon. Boil until quite thick, and put
into jelly glasses or marmalade jars. Serve
with roast mutton or any kind of game.
In making brandy pears the Bartlett is
the only variety that gives entire satisfac-
ton, as 1t has a more decided flavor than
any other. Select ripe but firm pears, peel
and boil in a weak syrup until tender.
Take out, drain and pack in jars. Have
ready a rich hot syrup made with three
pounds of sugar and half pint of water.
and fill the jars containing the fruit with
equal parts of the syrup and white brandy.
Seal at once.
The little Sickel pears are delicious when
picked. Boil together three pounds of su-
gar a pint and a half of vinegar and an
ounce of stick cinnamon. Have ready seven
pounds of sound pears washed, and with
two or three cloves stuck in each pear. Put
the fruit in the syrup and cook slowly
about twenty five minutes, or until tender.
Empty into stone jar over night. The
nhao{
then put away in stone or glass jars.
In putting up cucumber pickles a bit Of
horseradish root or a hOrseradish leaf laid
over the top of the jar will preserve mold.
This is due to the strong antiseptic prin-
ciples of the horseradiSh.