The Indianapolis journal., 1903-03-22
Mid-Winter Preserves.
Golfers Weekly.

Golfers Weekly.
Marmalade.-Wash in cold water, scrub
bing the skins with a vegetable brush, one
dozen sour oranges and six lemons. Dry
them and cut off the ends. then slice very
thinly on vegetable cutter. Pick the seeds
from this pulp and put them to soak in two
cupsful of cold water. Put the pulp in
large preserving kettle, cover with one gall
Ion Of cold water and let stand for thirty
six hours. Then strain the seeds, add the
water from them to the shredded fruit and
set the kettle to boil slowly for two hours.
Add ten pounds of sugar and boil for an
other hour till it jellies. Pour into
tumblers, and when cool cover with melted
paraffine. This marmalade, il made when
oranges sell for % cents a dozen, costs
about 4 cents a tumbler. If you desire
more decided tang of acid to this preserve
angeS, and make the marmalade after ex-
actly the same rule.
- Orange Jelly-By following the direc-
lions just given for orange marmalade up
to the point where the pulp and water is
boiled for two hours a deicately tart jelly
may be obtained. After boiling the water
cheesecloth and let the liquid drip. To one
pint of juice add one pint of heated sugar
Boil till drop will jelly when poured on a
cold plate. Put into glasses and cover
Jam.-Seed one cupful of fine plump rails
ins put them to stew in a granite sauce
pan with one quart of cold water. When
the liquid is reduced to one pint add four
cupfuls of cranberries and two and a half
cupfuls of sugar. Simmer very slowly until
the cranberries are thoroughly cooked, then
can and seal.
Preserved Figs.-This preparation is more
OF a confection than a preserve. 1t is de-
licious, and affords at moderate price
dainty which costs extravagantly when
hon uf Ill n
figs, pull them apart and wipe each one
with a piece of wet cheeSecloth. Weigh
them and set aside their weight in granu-
lated sugar. Soak the figs over night in
cold water, then simmer very slowly in
just enough water to cover them. Lift
them out carefully and set to cool. Make
syrup from the water in which they were
cooked and the sugar. Put the figs back
in the syrup, adding a few bits of green
ginger, the juice of two lemons-and the
rind of one-to one pound of figs. Simmer
for ten minutes, drain off the figs, set them
to dry slightly in a moderate oven, and
boil the. syrup till quite thick. Put the
figs in glass jars, pour the syrup over them
Spiced Cranberries.-This abundant win
ter fruit makes an excellent relish when
spiced. Boil together three and a half
vinegar, two tablespoonfuls each of ground
cinnamon and allspice, and one tablespoon
full of ground cloves. When this has been
cooked to syrup, add five pounds of cram
berries. Simmer slowly for two hours.
Put away in a covered stone jar
Apple Ginger.-Pare two and half
pounds of sour apples, core and chop them
coarsely. Put in a saucepan with one and
half pounds of brown sugar, the rind and
juice of one and a half lemons, half an
ounce of ginger root and one cupful Of cold
water. Let the fruit come to boil, then
set on back Of stove where it will merely
simmer for four or five hours. Stir occa-
sionally to keep it from burning. Put hot
into jars and seal.
Cranberry Catsup.--If the catsup supply
is running low, replenish with delicious
substitute made from cranberries Cook
together ten pounds of the berries, one
quart of vinegar, five pounds of brown
sugar, three tablespoonfuls of cinnamon,
two tablespoonfulS of allspice, one table