The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-09-06

DOMESTIC SCIENCE.

sprinkles all over the fruit BY morn
ing there is thick syrup. This she
puts in the preserving kettle, adding
in some cases Il very little water.
Use your head, your common sense
and your taste,)' she says, lin what
ever you do"
This Is then allowed to cook slowly
for about ten minutes, skimming, II
necessary. At the end of that time
put in the fruit and cook until 1t
comes to a boil. Skim out the fruit
and spread fruit and syrup on broad
platters and set in the hot sun, cover
ing with netting 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 Il
day and IA half is usually quite suf-
iicient 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 is native
Californian, is as vet 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
a little of the acidity or the latter.
For jelly and pies it has no superior.
Like Topsy, it Just growed' itself.
DIR. Logan, of Santa Cruz, set out a
row of raspbcrries along the edge of
a wood where the blackberrics grew
In abundance. the pollen became mixed
and the delicious loganberry resulted.
1T is an exceedingly prolific vine, one
man having sold S534 worth of berries
from one acre during the past season.
a salad of pears and peaches is a
good accompaniment for luncheon.
or it may be used for breakfast. For
this purpose the juicy Bartlett or
spicy Seckel is best. Pare. slice and
arrange in IA glass dish in alternate
layers with whipped cream and sugar
between. They should stand on the
Ice for a half hour before serving.
I'nfermented grape juice, which
makes n refreshing and hcalthful
drink. can be made at home when
grapes are abundant for five cents a
bottle In Germany this drink is used
as a cure for dyspepsia, Wash and
pick over sound Concord grapes, re-
jecting all that are soft. Put into a
preserving kettle and add little cold
water. not quite enough To cover.
Cook slowly, until the skins break,
mashing from time to time with a
wooden spoon. Then allow them to
just come to the boiling point and
pour in new coarse jelly bag to drain.
Measure the juice and to each quart
allow four ounces of granuated sugar,
Boil again for four minutes, remove
h,t, ,NrIy nj rtlfi hnt
bottles should be in hot water to
avoid brea king.
Wellesley recipe for grape juice
differs a little but is excellent. To
one peck of grapes picked from the
stems allow three quarts of water.
When cooked. strain the Juice, taking
care that none of the pulp presses
through. Add two-thrds of n cup of
sugar to each even quart of juice; let
II come to a boil, skim carefully and
bottle.
A delicious water ice Is made of
Concord grapes. Wash and drain the
fruit, and press through sieve, TAX
ing care not to break the seeds. AL
low one pint of water and ono cupful
of granuatcd sugar to each half pint
OF Juice. Boil the sugar and water to-
gether for five minutes. Add the
grape juice and one Tablespoonful of
gelatine dissolved In little cold
water, When the mixture Is cold, turn
into a freezer and freeze,
Tomato butter Is - relish greatly
favored in Southern California
To nine pounds of ripe tomatoes
pared and sliced allow three pounds
of sugar one pint of vinegar, three
tabespoonfuls of cinnamon, one and
one-half tablespoons allspice and one
tablespoonful cloves. Cook until thick,
stirring often To prevent scorching.
EMMA PADDOCK TELFORD.