Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-10-09

To seven pounds of the rind, allow
three pounds of sugar, pint Of vine
gar, two teaspoonfuls each whole
cloves, allspice and cinnamon, two
ounces ginger root, cup of raisins-
and sliced lemon. Cook very slowly
for several hours then pack in jars.
Grape Catsup-Is excellent to serve
with meats. Pick the grapes off the
stems, wash, put in stone jar and set
the jar over the fire in a deep pan of
boiling water. When the seeds are
loosened, put through sieve, taking
care that all the pulp goes through. To
five pounds of the pulp allow three
pounds Of sugar, pint of vinegar, and
a teaspoonful each of cinnamon. cloves
and allspice. Return to the fire and
simmer until as thick as desired.
Seal in bottles, soaking the oorks in
hot water and forcing into the bottles
as far as possible Cover with sealing
wax while still hot. When cold put
away in a cool, dry place, laying the
bottles on their sides.
Burberry jelly is delicious relish to
be, served with meat or game. Denizens
in market, but in many farming
regions it grows wild in fields and
pastures and. like the elderberry, may
be had for the picking The barberry
needs the touch Of frost to ripen it and
should not be picked until late, when
it has turned fine, deep crimson. Its
favor is some like the currant-though
not SO delicate. 1t combines exceedingly
we'll with pears, sour apples or raisins,
but requires good deal of sugar, as the
fruit is very acid. The English fancy
is to use it with raisins, allowing a
pound to every five pounds Of bar
berries and pound of sugar to each
| pound of the combined fruit. In max
| ing plain jelly pick and stem the
berries. Allow half cupfnl of water
| to every two quarts of the fruit and
cook gently until the juice presses Out
| readily. Wash, strain and measure the
| juice. Allow a pound of sugar to each
pint Of juice, and while the jnice is
| boiling put the sugar in pans in the
oven to heat. When the strained juice
| has boiled 90 minutes add the sugar,
boil five minutes longer or until the
syrup will thicken in the spoon or il
poured on to a cold plate. Pour into
glasses and cover when cold.
| While the ounce in its natural stat,
is not an edible fruit, it lends itself tt
variety of appetizing preserves ane
relishes. 1t was first shown as ;
| Cydonian apple, SO called from Cydonia
in Crete, and was dedicated to the God
dess of Love. The Greeks and Roman
esteemed it highly for preserving, AMI
writer of the first century declared
"Quinoes not only yield pleasure, blu
health. +" Do not try to preserv
ounces until they begin to turf
yellow. If frost threatens they may b
gathered and laid aside to ripen. Whel
ready to put up" rub off the flu
with coarse towel, pare, core an
quarter, dropping the pieces in col
water. to prevent disooloration. Saw
the parings and cores in a separat
vessel for making jelly. Put two layer
of the ounce quarters into preseryin
kettle, cover with cold water and coo
over slow fire until the fruit
tender. When done, skim out and la
on fiat dish to cool. Repeat thi
process, until all the ounces al
J cooked. Strain the water in which th
ounces have been boiled, and to eac
pint of juice allow three-q quarters of
| pVuhu VI ou6his Aoil SohJly lOI
minutes, skim, and add as many of I'll
] ounces as the syrup will cover. Bo
about 80 minutes, or until the quino,
turn rich red. Lift out with silv,
, spoon, and drop piece by piece in,
wide-mouthed glass cans, set in a basi
Of hot water, to prevent breaking
: When filled, let the syrup boil lit
Q longer, then pour over the fruit unit
! the juice runs down the sides of ii
8 can; seal.
, Sweet apples may be used with II
: ounces, using one third quartert
:. apple to two-thirds ounce. Then p
q the ounce and apple in alternate layer
In making the ounce jelly, GOV
I cores and parings, and as many quinc
/ cut in small pieces as you may desir
with cold water, and boil slowly f
several hours, adding more water as
: cooks away. When very tender, pc
If into flannel bag, and let it drip owe
10 night. In the morning boil the juice
It minutes, skim thoroughly, measui
!, and to each pint of juice allow thrt
% fourths of pound of sugar. Boil un
the syrup iellies when turned on te
le cold plate. Skim again and turn in
lie glasses. Emma Paddock Telford.