The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-08-17
WITH SUGAR AND SPICE.

y 10 retain the substance and flavor and
keep them in . paIatahl condition. to be
enjoyed when they are out CT season
Fer this reason canning is usually given
the preference ever other methods. as
the natural favor Is retained to much
greater extent than BY any other means.
The art OF preserving fruits is traced
back 70 the ancient Egyptians. who Ger
tsinIy knew the proper process which re-
tanned their natural state and flavor. but.
unfortunately for US, their method has
been carried into oblivion with them
Many hundreds Of methods have been
re-discovered. and some OF them are 50
e1ectuai in preserving the fruit that
there Is no perceptiole change IN texture
and so little II the favor that the pro-
cess leaves the fruit almost as perfect as
when freshly gathered from the trees.
But change and variety are sought after
eevn in this class Of dishes, and many
housewives consider that their store OF
preserved foods is incomplete without a
goodly array OF spiced and picked
fruits These are not difficult 70 make
and keep well and are excellent served
with cold meats and make specially en-
joyable relish for Sunday night suppers.
which, following. as they usually do.
hearty midday meal and day Of mac
tivity, seem 10 call for something spicy
to give zest TO the appetite
Just here the question viii suggest it
self TO many whether a meal served IN
der such conditions is not superfuous
ard even harmful. We are creatures OF
habit, and in regard 10 eating should be
particularly careful not -, disregard any
set rules as 10 tine OF serving OF NUM-
Der OF meals served each day. When sc-
crstomed 10 serving late dinners through
the week the midday Sunday dinner
should be lighter and simpler than ordf-
rary, and more Of the nature OF an eIab-
crate lunch. Instead Of this sensible ar
rangemeut, Sunday Is made a feast day
il many homes. and over-eating and gen
eral upsetting OF set habits OF the week
result in veritabls blue Mondays, for
the transgressors- Some seek TO avoid
the consequences Of too hearty midday
meal by dispensing altogether with the
evening repsst. This is unwise for the
obvious reasons already stated II ap-
eaten heartily OF slowly digested. nourish-
ing food at dinner. do not overtax or
overburden the digestive functions with
unnecessary food but serve some light
dainty form OF rcfreshment with some
such accompaniment as spieed fruits.
which VIII be merely an excuse for the
regular meal usually served al the end
Ct the day and much better plan than
keeping long fast until Monday morn
ing breakfast
Spiced canteIoupe.
This is best made in September. Pare
OF the outside rind and scrape out all
seeds and stringy part, cut into square
pieces or into long. EaErow strips, Welsh
these and TO eyery- sven. pouHds ailoE
three pounds OF sugar and a pint Of
white wine vinegar. Bob the sugar and
vinegar together with few sticks Of Gin
namon and few whole cloves Add
the cantaloupe and cook gently until the
thick. This viii require several hours
When done seal in glass jars.
spIced Pears.
Select large and not over-ripe sickle
pears for this process. II you can get
them, or at least pear that Is juicy
but not soft Pare them. remove the
blossom end, but not the stem; throw
them into cold water to keep them from
discoloring- Make 4 syrup IN following
proportion: One pint Of good cider vim
egar. one and three-quarter pounds OF
graduated sugar. Boil together fifteen
minutes. Tie up in small pieces OF clean
muslin a dozen whole alispice a tea
spoonful of coarsely ground cinnamon. a
saltspoOnful OF crushed mace and a small
piece OF ginger root Boil with the vim
egar and sugar. Stick a whole Glove in
the blossom end OF the pear, then put
the piears in boiling vinegar, as many
as the syrup viii cover. and cook gently
untn the pears look clear. Drain or the
syrup. pack the pears. stem end I'D. n
glass Jars and then rehest the syrup and
pour over the fruit. II desired for win
ter serving. seal them up at ence-
spiced PIuns.
Select plurns that are perfect and 6-r1;
prick each ore with a large needle, then
weigh aud 70 every seven pounds allow
four pounds Of white sugar. Two ounces
OF stick cinnamon one ounce OF whole
cloves and pint Of good cider vinegar.
Boil the vinegar. sugar and spices to-
Esth afteeu minutes and then pour Il
over the fruit which should be packed
in a stone jar. Repeat this three times
While boiling tne vinegar the third tine
rack the pluns II glass Jars Pour the
hot syrup over them and JET stand untl
cold, then seal
Spicsd Apples
- -za- {rr- --rsa p A.
PIES. Do Tot pare lhem q remove TIE
stems. but wash them clean ard WiVe
dry. PIT them n a prssc-vius kettle f
With alternate layers u wkite sugar ~
lowing four pounds q sugar 70 nine
pouads q fruit PIT ere ounce q cinna- .
mon bark. half Al ounce of cloves OF .
botI. wiki as nuch vinegar as VII cover
the apples nicely Add a Pint - zatsT 4
20 the apples and heat slowly 70 bolirs
poins; then add ire vinegar ard cook
nntu apples are tender Rezcxe TIE /
fruir with q skinner AID spresd a-t Ga /
dishes % cool Boz TIRE syrsn do~n
thsck: pack the APPLES Il jas ard pear
the h1r syrup over then. ~ The e11 a
the week Z shey she's si<ns u EaTzinz
psur * the syrup ard noa = uD 3 fsw
minutes ard pour Il scaiSlns hos ossr f
tho frsis ard seal up The AIS
Spices Tomatoes
Selecz rath1r szssfl. suocts. rourS - 4
-rstoes thst are rfre buf fru azd s5isd 1
Ped s-a xelEh thsrn To rlEe poazts .
q re S71it sfiew a~e pesnfs - z-4-E-
Izfed sugar. &c pint g good etder TiHe- 4
ca-. az ounce sarh q cloves. ci-1E-zo1 I
nd sIs-lcs ard 2 E=z hlzses e race