The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-18

heat and fill glass jars and seal. Some
add a few whole cloves and stick of
cinnamon to this preserve.
RHUBARB AND ORANGE PRE-
SERVE.
Peel six oranges carefully, removing
the white rind and pips and slice the
pulp into a preserving kettle; add the
peel cut very fine and a quart of rhu-
barb cut into small pieces and from a.
pound to one and one-half pounds of
sugar. Cook down until thick and
clear then put in jars and seal.
GREEN GOOSEBERRIES.
Cook these in as little water as pos
glass Jars with as little of the water as
possible; fill up with boiling water and
seal. When opened pour off the water
in the jar and cook like fresh berries.
GOOSEBERRY CATSUP
The gooseberries should be almost
ripe. Wash and put them in a porce-
lain kettle; scald, mash and rub them
through a coarse sieve. and to eight
pounds of berries allow four pounds of
soft brown sugar with four ounces of
cinnamon, two ounces of cloves tied
in a small muslin bag. Boil three hours
before adding spices; cook with spices
and a pint of vinegar until well favored
and bottle and seal at once.
GREEN GOOSEBERRY JELLY.
Put one and One-half cups of water
to each pint of berries and heat until
bag and let drain over night. In the
morning measure the juice and boil rap
idly for ten minutes; then add a pound
formulated sugar to every pint of
juice and boil steadily for ten minutes
longer. Skim while boiling and when
done pour into heated glasses, filling
to overlooking; a bit of the thin yellow
peel of lemon may be placed in each
glass before the jelly is poured in.
CANNED CHERRIES.
Wash and stone the cherries and
sprinkle with sugar, allowing for
Morello cherries a cup of sugar to each
quart of cherries; for white cherries less
sugar Sprinkle the sugar over the
cherries and let stand until the juice
settles; then cook slowly for ten min
utes; put into jars and seal. A table
spoonful of the cherry pits for each
quart of fruit tied in q piece of muslin
and boiled with the fruit, removing it
before putting in the jars improves the
flavor.
ENGLISH METHOD PRESERVING
CHERRIES.
To every pound of cherries allow q
pound of sugar and three tablespoon
fuls of red currant juice.
Lay some sugar on the bottom of the
preserving kettle then a layer of pitteG
cherries, then another layer of sugar.
then cherries; repeating this until all
are in, leaving a little sugar to stir in
as they boil; then add the currant juice
and set over the fire. Bring quickly to
to prevent burning, but do otstir them.
Skim carefully and when the syrup is
thick and the cherries look clear put
them into Jars and seal up.
PRESERVED CHERRIES.
Wash and stone the cherries and to
each pound allow three-quarters of q
pound of sugar, or less sugar If cherries
are white Cover the cherries with the
sugar and let them stand over night
Next morning put them on to cook and
boil slowly until clear and tender and
the syrup like honey. Bottle and seal.
SPICED CHERRIES.
Tie an ounce of stick cinnamon and
an ounce of whole cloves in a muslin
bag and boil it in a pint and a half of
vinegar for Is minutes. Add four pounds
of graduated sugar and boil ten min
utes longer: skim well. Put in seven
pounds of pitted cherries and cook gent
ly for one and one-half hours. Then
skim out and nut in heated jars. Boil
the syrup down until the consistency of
honey and fill up the jars and seal.
PICKLED WALNUTS.
Gather the walnuts when soft enough
to pierce with a darnfng needle and let
them stand for six days in a strong
brine; then drain and wipe dry, pierce
with a large needle and throw into cold
water and let stand for six hours then
drain and pack in jars. Prepare the
pickle as follows: To q. gallon Of good
blades of mace, u whole cloves, a ia ble-
spoonful of whole peppers and a tea
spoonful whole allspice- Boil five or six