The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-10-04

mer 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 tha.
bottles on their sides.
Barberry jelly is a delicious relish
he served with meat or game. Dc
zens of the city can seldom find th
fruit 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 1t
and should not be picked until late,
when it has turned a fine deep GRIM
son. Its flavor is some like the cur
rant-though not so delicate. 1t COM
bines exceedingly we'll with pears,
sour apples or raisins, but requires 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
a pound of sugar to each pound OF
the combined fruit. In making plain
jelly pick and stem the berries. Allow
half cupful 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 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 II
poured on to cold plate. Pour into
o. and cover when cold.
While the ounce in It's natural state
is not an edible fruit. II lends itself
to variety of appetizing preserves
and rclishes. 1t was first shown as
Cydonian apple. so called from Cy-
dOnia, in Crete and was dedicated to
the Goddess of Love. The Greeks and
Romans esteemed it highly for pre-
serving, and a writer of the first CEN
tury declared "Quinces not only yield
pleasure. but health" DO not try to
preserve ounces until they begin to
turn yellow IL frost threatens 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
in cold water to prevent discoloration.
Save the parings and cores in a sepa-
layers of the ounce quarters into
preserving kettle, cover with cold wa
ter and cook over slow fire until the
fruit is tender. When done, skim out
and lay on fiat dish to cool Repeat
this process, until all the ounces are
cooked. Strain the water in which the
uninces have heen boiled, and to each
pint of juice allow three-auarters OF a
round of sugar. Boil gently for ten
minutes, skim, and add as many or
the ounces AS 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 I'm basin OF hot water To prevent
breaking. When filled, let the syrup
boil a little longer then pour over the
fruit until the juice runs down the
sides of the cam seal,
Sweet apples may he used with the
nlinces, using one-thrd quartered ap-
pie 10 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 slow
a. for several hours. adding more wa
ter as il cooks away. When very ten
der, pour into a flannel bag, and let II
drip over night. In the morning boil
the mice twenty minutes, skim thor
ouehly. measure, and to each pint OF
Juice allow three-fourths of pound
of sugar. Boil until the syrup jelles
when turned on To a cold plate. Skim
again and turn into glasses.
EMMA PADDOCK TELFoRD.