Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-09-04


she thinks, would also be good treated
in the same way, but peaches, pears
and plums have not juice enough in |
themselves. The rule, as usually gwen,
calls for a pound of sugar to pound |
of fruit but she uses much less sugar |
and keeps the fresh taste of the fruit.
She commences the process at night,
hulling the berries, pitting the cherries,
or cutting out the two seeds of the
Tokays, as the case may be, and taking
care to preserve every bit of the juice.
For each pound of the fruit measured
before pitting or seeding, she allows a
scant pound of sugar land in many in.
stances very much less), and sprinkles
all over the fruit. BY morning there
is thick syrup. This she puts in the
preserving kettle, adding in some cases
very little water. Use your head,
your common sense and your taste,
she says, in whatever you do.
This is then allowed to cook slowly
for about 10 minutes, Swimming, II
necessary. At the end of that time put
in the fruit and cook until it comes to,
a boil. Skim out the fruit and spread
fruit and syrup on broad platters and
set in the hot sun, covering with net
ting or panes of window-glass. The
fruit is then allowed to have the full
benefit Of the suns rays until rich and
thick. In California day and "a half
is usually quite sufficient, but under
duller'skies three or four days may be
required. Put in jelly glasses and cover
with writing paper thoroughly wet with
brandy. Put up this way, the fruit
retains its natural color and taste, and
is really very little trouble to do.
The loganberry, which "a native
Californian, is MS yet comparatively
| unknown outside the Golden State.
Once introduced to general notice,
there is no doubt but that it will be-
come extremely popular. 1t is cross
between the red raspberry and the wild
blackberry, having the taste and color
\ of the former with the form and lit
4 tie Of the acidity of the latter. For
| jelly and pies it has no superior. Like
Topsy, it Just growed" itself. DR..
Logan Of Santa Cruz, set out row of
raspberries along the edge of wood
where the blackberries grew in album
dance, the pollen became mixed and
the delicious loganberry resulted. 1t is
an exceedingly prolific vine, one man
having sold 1884 worth of berries from
one acre during the past season.
| A salad OF pears and peaches is a
good accompaniment for luncheon,
or 1t may be used for breakfast. Fol
this purpose the juicy Bartlett or spicy
Seckel is host. Pare, slice and arrange
in glass dish in alternate layers with
whipped cream and sugar between.
They should stand on the ice for Q
half hour before serving.
1
Unfermented grape juice, which
makes refreshing and healthfu
drink, can be made at home wher
grapes are abundant for five cents /,
bottle, In Germany this drink is uset
as cure for dyspepsia. Wash and
pick over sound Concord grapes, re.
jeoting all that are soft Put into I
preserving kettle and add little colo
water not quite enough to cover
! Cook slowly, until the skins break
MASKING, from time to time with /;
wooden spoon. Then allow them Il
Just come to, the boiling point and pou
q in new coarse jelly bag to drain
Measure the juice and to each quar-
I allow four ounces of granulated sugar
! Boil again for four minutes, remove
: bottle, cork and seal while hot. Tn
| ] bottles should be in hot water to avoi
!. breaking.
/ A Wellesley recipe for grape juic
r differs a little, but is excellent. L
!, one peck of grapes picked from tn
s stems allow three quarts of water
d When cooked, strain the juice, takin
care that none of the pulp presse
through. Add two. thirds of cup
Ia sugar to each even quart of juice le
r it come to q boil, skim carefully an
!. bottle.
A delicious water ice is made of Cor
"a cord grapes Wash and drain the frui
N and press through sieve, taking cal
IL not to break the seeds. Allow or
~ pint of water and one cupful of gram
"a lated sugar to each half pint OF juic
d Boil the sugar and water togeth,
AZ for five minutes. Add the grape Jul,
ly and one tablespoonful of gelatine di
: solved in a.little cold water. When IL
8, mixture is cold, turn into freezer ar
q. freeze.
he Tomato butter is a relish great
H. favored in Southern California
in To nine pounds of ripe tomato
an pared and sliced allow three pounds
,st sugar, one pint Of vinegar, three tabl
a. spoonfuls Of cinnamon, one half tabl
re spoons allspice and one tablespoon
NO cloves. Cook until thick, stirring oft
,t, to prevent scorching.
nd Emma Paddock Telford.