Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-17

-.
1t matters not how well the store-rocn
| closet shelves may have already been sup
piled with jells and jams, translucent pre-
| serves and spicy relishes, the average
| housewife who has her own garden to draw
from cannot bear to stay her hand lonl
| as any remnant of fruit or vegetable seems
| going to waste on tree or vine.
| Some of the most delicious sweets and
| relishes may now be made from the sea-
| sons 'leftovers'-the scraggly punches OF
Isabella grapes that have failed to ripen;
the big. fat, yellow cucumbers gone to seed;
the green tomatoes that the first frost will
| turn to no avail; the winter pears, not fine
enough to serve for eating out of hand;
| the crabapples and ounces; cabbages, green
! and red; nasturtium buds and string beans
| If you have never canned any of the lat
ter and can possibly get hold OF any now t.
do, try this good old New Hampshire recipe
| and then paste it in your scrapbook for an
| nual reference.
Canned beans Ga la Whiteface)-Take
| fresh snap beans and string and cut them
as II for immediate use. Put a layer of the
| uncooked beans in a crock or jar and
| sprinkle with salt allowing a half cup of
| salt to each quart Of beans. Proceed in
| this way until the jar is filled, then fasten
! All liSHl, WIFI the SALT at the Top. Iney
| will keep all winter and taste almost as
| good as fresh and far better than the aver
! age canned ones. Several jars of these on
| hand will prove of distinct advantage for
use in early spring before other fresh vege-
| tables are ready.
Spiced Grapes-A fine big stone jar of
spiced grapes to call upon in emergencies
| might well have emblazOned on It's fat sides
| THE Housekeepers joy
| Few other reliSheS keep 50 easily go SO
| well with every variety of meats or stay SO
| uninterruptedly in favor.
For this purpose the late Isabella grapes
not very well ripened, are the best Have
| in readiness two preserving kettles. Strip
the grapes, one by one, from the stem
| popping the pulp into one kettle and
throwing the skins into the other. Put both
kettles over the fire. adding a little water
to each-just enough to keep them from
scorchns. AS soon as the seeds loosen from
the pulp, rub through coander and add to
| the skins. For five pounds of the cranes
| weighed before picking from the stems al
low four pounds of brown sugar a pint OF
| vinegar, a tablespoonful each of cloves and
| cinnamon, a teaspoonful of allSpice and a
sprinkle of pepper. Put all together and
cook slowly for three four hours until
quite thick.
Grape Catsup.-Boil seven pounds OF
grapes and press through a colander t.
retain seeds and tough skins. Then ado
three and a half pounds of sugar, a pin
and half of vinegar tablespoonful eaci
OF salt, cinnamon Cloves allspice and E
| saltspoon of cayenne. Boil slowly unit
| OF good body, bottle and seal
In Wllliamstown, Mass, this catsuo Is
held to be time-honored accompaniment
to warm steamed rye bread for breakfast
Grape Jelly-Use for this the unripenet
Isabellas or the wild grape before the fros
| rirens them. Cover with a little water an(
cook until tender Press through a cOlan
q md th1,,
III jelly bag to drip. The next morning
measure, and to each pint of the juice
weigh out pound of sugar. Heat the
| juice to the boiling point, skim. then cook
| should have been heated in the oven stii
until dissolved. remove the spoon and allow
the syrup to first come to a boil, when il
| Should be ready to jelly.
Pour into glasses and when cold seal
fine combination is made by using equa
parts of grape and crabapple juice.
Grape and Crabapple Marmalade-Put
the stemmed grapes and the apples cu
into rather small pieces. but neither peeled
nor cored, as the seeds contain a gelatinous
substance which makes the jelly into tilt
| preserving kettle with enough water to pre-
| vent their sticking to the bottom. Bring
slowly to a scald and cook until very soft
| Turn into PURGE sieve and rub with
wooden spoon or potato masher until al
but the skins and seeds have gone through
Boil this pulp half hour. Then measure
and to each pint of the pulp add a pound
of sugar Cook again for ten or twenty
minutes turn into small earthen jars ant
cover tightly. This is excellent with meat.
or as spread for the chidren's breat
and butter.
Wild Grape Marmalade-Cut the greer
grapes open with a penknife and remov,
the seeds. Weigh and to each pound O.
the seeded grapes allow pound of sugar
Put in the preserving kettle with a LITTLE
Ntsn tor ar1h or tyr.r AIM, i,
the sugar and boil again until 1t jellies
Green Tomato Preserve-Cut the toma
toes around in halves, then quarter tn,
halves, which will keep the preserves il
better shape than slicing. To each pound
of the fruit allow three-quarters of pound
of graduated sugar and half a lemon
sliced if the white is not bitter. If IT is
shave off the thin yellow rnd and use tina
with the juice. Put the sugar with jus
enough water to melt it in the preserving
Kettle, add the tomato and lemon and sim
mer gently until the tomato is tender ant
transparent This will keep without seal
ing, but is better put in small jars.
Picked Nasturtiums.-These are deliciou:
to use instead of caperS for sauce to bt
eaten with lamb. Gather while green be
fore the inner kernel becomes hard ant
soak all night in salt and water. In the
morning rinse in cold water, drain. wipe OF
soft napkin Pack in small bottles and
cover with boiling vinegar. Sweeten ant
spice the vinegar if preferred.
Red Cabbage Chow Chow-For one head
| of large red cabbage allow a good sized
caulifiower, two quarts each of small string
beans green tomatoes, small silver-sknneC
| onions and tiny cucumbers. Remove the
coarse, struggling leaves from the cabbage
cut in quarters, then in very thin slices
| Cook the caulifiower in boiling sailed water
until partially tender, then break into flow
erets. Leave the onions, beans and cucum
bers whole but slice the tomatoes. Mix al
together thoroughly in a stone crock, an6
add pint of salt. Let it stand over night
In the morning rinse well with cold water
and drain Mix together one ounce each
celery seed and white mustard seed anG
small box of ground mustard. Add to the