Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-25

tie in a piece OF cheese cloth and put
all in preserving kettle with the sugar and
vinegar. When it boils add the cherries
bringing to the boiling point again. ana
ing drain the vinegar from the fruit. heat
1t again and pour 1t over the cherries. DO
this three four days in succession. the
last time boiling the juice down to just
enough to cover the fruit. Add the fruit,
let come to a boil and can.
Spiced Peaches.
Peel large peaches but do not pit them.
To six pounds of fruit take three and half
of sugar. one quart of vinegar and zone
teaspoonful each of cinnamon and cloves
tied in bag. Boil slowly for an hour in a
porcelain kettle and can while hot. Pears
and apples may be spiced in the same way.
Picked Plums.
For eight pounds of fruit take four
pounds of graduated sugar, one quart OF
vinegar one ounce of cinnamon and one OF
cloves; scald the vinegar. sugar and spices
together; skim and pour boiling hot over
the fruit and let it stand three days; pour
off the syrup, scald and skim and pour
over again, and continue this process every
three days until they have been scalded
three times The plums should be pricked
with a needle before dropping into the
syrup to prevent the bursting of the skim
Pineapple Pickle.
Slice the pineapple very thin and pour
over 1t a syrup made of two pounds OF
graduated sugar to pint of vinegar, with
spices of cloves, cinnamon and allSpice. The
next morning drain off the syrup. boil up
again and pour over the fruit. Repeat this
twice again Ripe muskmelon. ripe cucum-
Der and watermelon are picked in the same
manner The rind is cut in thick oblong
pieCpS shaved
Cherry Pickles.
Take large cherries before they are ripe
enough to be soft and put them, stems on,
into jars of stone or glass Heat the jars
in hot water, and pour over them a syrup
made with pint of vinegar to every three
pounds of sugar Tie in piece of cheese
cloth a teaspoonful each of cinnamon. all
spice and cloves. Drain off the liquid and
heat to boiling point every morning for
week. Pour 1T while hot over the cherries,
which must be kept in a cool place, a dark
cellar or sealed in cans. If a more acid
pickle is desired use half the amount OF
sugar.
Picked Blackberries.
Take three quarts of blaCkberries before
they are fully ripe, wash thoroughly and
add one quart of vinegar and a quart of
sugar, place all in a porcelain preserving
In glass. This is much nicer if spices are
not used.
Marshmallows.
Soak quarter of a pound of gum arabic
In half pint of water until 1t dissolves,
then strain and put into a double-b boiler
with half a pound of powdered sugar, set
over the fire and stir until the mixture be
comes thick and white. When it begins to
thicken test it by dropping a little into
ice cold water AS soon 1t will form
soft ball remove from the fire and stir
in the whites of three eggs beaten until
stiff and white. This gives them the
lightneSS and Spongy texture. Flavor with
a teaspoonful of vanilla or two teaspoon
fuls of orange flower water. Dust a shall
low pan thickly with cornstarCh and turn
in the paste. having layer about an inch
thick. Let it stand for twelve hours then
turn out on a Toured board or slab and
cut into squares. dust well with Confec-
toner's sugar and pack in boxes If you
desire to keep them any length of time.
They will become harder If kept long and
are best made soft can be handled.
Caramel Hickory Nut Ice Cream.
Use any recipe for plain Philadelphia or
French Ice cream, but using less sugar and
adding half cup of hot caramel, and
when cold enough to turn into the freezer
add a cup Of chopped nuts chopped very
fine. Make the caramel by putting q cup
of sugar in saucepan over the fire. add
ing one or two tablespoonsfus of hot
water Uhis is not necessary, but the sugar
diSSOlveS quickery, stir until 1T melts and
all the water eVaporateS-if any Is used
then pour into the hot milk intended for
the cream.