Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1902-09-27
Recipes for Preserving.

J
Among the other good things you
should by all means have few jars of
figs, both green and ripe.
For the first take small green figs;
wipe them and let them soak over
night in cold water In the morning
drain, cover with boiling water and
simmer until tender They will be
| just right when they can be pierced
with straw, and then should be
drained and weighed. To each pound
of fruit allow pound of sugar; put
the sugar over the fire with just water
enough to keep it from burning, and
when clear add the figs Simmer for
ten minutes and then add the rind of
one lemon and a small piece of ginger;
! the ginger should be cut into narrow
strips. Put the figs in jars, cook the
sirup until it begins to thicken fill the
jars with the sirup, cover and seal
TO preserve ripe figs, secure fresh
ones, cut off part of the stem of each
and let soak all night in very weak
brine. using not more than two table
spoonfuls Of salt to a quart of water.
| In the morning drain and cover with
! fresh water Make a thick sirup, allow
! lag three-quarters of a pound of sugar
to each pound o. fruit and half cupful
of water to each pound of sugar.
/ ~, 8,
until it looks clear and then drain and
lay in the figs and let them simmer
until they look clear. Into each of the
jars to be used drop halfinch piece
Of green ginger and the kernels Of
half dozen peach stones and fill with
the fruit and sirup. Seal the jars and
put away in cool place Tor three
months before using
Preserved orange peel will be found
treasure if properly put up. Re
move the skins carefully from the
oranges but do not disturb the white
inner skin; cut into the desired sized
pieces, cover with cold water and sim
mer until they are easily pierced with
Il straw, changing the water every
| hour. This will take three or four
hours, as it is essential that the peel
be cooked through or the sirup Will
harden it. Make sirup Of the pro
portion of one pint Of water to one
pound of sugar, drop the peels into
this and cook very slowly until they
arc clear; then boil very slowly until
the sirup is thick and bottle while hot
Lemon peel may be preserved in the
same way and will be excellent
In putting up ounces you get both
the preserved canned fruit and a deli
cious Jelly as we'll. Pare, cut into
quarters, and core the ounces, putting
the parings carefully to one side
Weigh the fruit, and to each pound
allow six ounces of sugar and one pint
of water to each pound of sugar, Put
the CHARTERED ounces in steamer and
cook until tender, and then place III
glass Jars. Boil together the sugar
and water for five minutes and fill up
the jars; stand in Gamer for ten min
utes or steam twice as long; add suffi'
cient sirup, which you should keep
boiling, to fill to overlooking and seal
at once.
Now bring out the parings and put
them in an agate kettle, with sufficient
cold water to cover them, and simmer
slowly until they are reduced to pulp,
then turn into thick strainer or
double cheese cloth and let drain over
night. Measure the juice and heat
through thoroughly in the open oven
an equal quantity of sugar. Boil the
juice for twenty minutes, add the hot
sugar and continue boiling until it jel-
lies around the edges when dropped on
a cold plate; skim and fill your glasses,
If President Roosevelt were dema-
gogue he would promise to wipe out
the trusts. raise wages in the coal