Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-04

pers chopped fine, three-fourths Of a cup
| OF coed vinegar, one-haf cupful OF sugar,
or less, If preferred; three tablespoonfuls OF
| salt and three teaspoonfuls each OF CHINA
mon and cloves. Cook slowly until the
consistency desired. then bottle.
| For green tomato preserve from ramona
| Wash the tomatoes, cut In halves and then
| quarter the halves. This shape Is prefer
| able to slices. Scald in salt water until
| tender enough to pierce with a straw. Re-
| move and drain.
| of pound of sugar with just enough water
| to melt it, to each pound Of fruit. Place
| the tomatoes in the syrup with little
| sliced lemon and ginger root, and cook
| gently until the tomato is tender and trans
| parent. If the white of the lemon is bitter.
use only the thin yellow rind This pre-
| serve will keep without sealing, but it is
| better to pack 1t in small jar, as it is SO
| rich that only little can be used at
| time.
To make Aunt Ida's tomato butter allow
! to nine pounds Of ripe tomatoes, peeled and
sliced, three pounds of sugar. pint Of
vinegar, three tablespoonfuls cinnamon, one
tablespoonful cloves and one and one-half
tablespoonfus aispiee. Cook slowly until
thick, stirring often to prevent scorching.
Picked nasturtiums considered by
many superior to capers for roast lamb
or other meats on account of their spicy
flavor. Gather when small and green be-
fore the inner kernel becomes hard.
Remove the stems and soak all night in
salt and water. In the morning wash in
cold, fresh water, wipe dry. pack in small
bottles and cover with boiling vinegar.
Swceten and spice the vinegar if you pre-
fer.
very delicious sweet pickle can be made
from the rind of the watermelon. Pare,
cut in cubes or slices two inches and a half
long, and steam until tender.
To seven pounds of the rind allow three
pounds of sugar, a pint of vinegar, two
teaspoonfuls each whole cloves, allspice and
cinnamon. two ounces ginger root. a cup
of raiSns and a 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 a stone jar and set the jar over the
fire in deep pan of boiling water. When
the seeds are loosened. put through a sieve.
taking care that all the pulp goes through.
To five pounds of the pulp allow three
pounds of sugar. pint of vinegar and
teaSpoonful each of cinnamon c.oVes and
allSpice. Return to the fire and simmer
until as thick as desired. Seal in bottles,
soaking the corks 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 a delicious relish to be
served with meat game. Denizens of the
city can seldom find this fruit in market,
but in many farming regions it grows wild
in the 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
flavor is some like the currant-though not
So delicate. 1t combines exceedingly well
with pears, sour apples or rasinS, but re-
quires a 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 barberries and pound of
sugar to each pound of the combined fruit.
In making plain jelly pick and stem the ber-
ries. Allow half cupful of water to every
two quarts of the fruit and cook gently UNI
til the juice presses out readily. Wash,
strain and measure the juice. Allow a
pound of sugar to each pint of juice, and
while the juice is boiling put the sugar in
pans in the oven to heat. When the strained
juice has boiled twenty minutes add the
sugar, boil five minutes longer or until the
syrup will thicken in the spoon or if poured
onto cold plate. Pour into glasses and
cover when cold.
While the ounce In its natural state is
not edible fruit. it lends itself to
riety of appetizing preserves and relishes.
1t was first shown as Cydonian apple, so
called from Cydonia, in Crete, and was ded-
icated to the goddess of love. The Greeks
and Romans esteemed it highly for pre-
serving. and a writer Of the first century
declared Ounces not only yield pleasure,
but health Do not try to preserve ounces
until they begin to turn yellow. If frost
threat tens they may be gathered and laid
aside to ripen. When ready to put
up rub off the fur with a coarse towel,
pare, core and quarter, dropping the pieces
the parings and cores in separate vessel
for making jelly. Put two layers of the
ounce quarters into a preserving kettle,
cover with cold water and cook over slow
fire until the fruit is tender. When done.
skim out and lay on a fiat dish to cool. Re-
peat this process until all the ounces are
cooked. Strain the water in which the
ounces have been boiled. and to each pint
Of juice allow threequarters of a pound
of sugar Boil gently for ten minutes. skim
and add many of the ounces the
syrup will cover Boil about thirty minutes,
or until the ounces turn rich red. Lift
out with silver spoon, and drop piece by
piece into wide mouthed glass cans, set in
basin of hot water, to prevent breaking.
When filled, let the syrup boil little
longer, then pour over the fruit until the
juice runs down the sides of the can; seal.
Sweet apples may be used with the
ounces, using one-third quartered apple to
two-thirds ounce. Then put the ounce and
apple in alternate layers.
In making the ounce jelly, cover cores
and parings and as many ounces cut in
small pieces as you may desire, with cold
water, and boil slowly for several hours
adding more water as 1t cooks away. When
very tender, pour into a flannel bag and let
1t drip overnight. In the morning boil the
juice twenty minutes. skim thoroughly,
measure, and to each pint of juice allow
three-fourths of pound of sugar Boil I'M
TIL the syrup jellies when turned on to a
cold plate. Skim again and turn into
glasses.