Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1903-02-19

MAL.ADE.-Wa in cold wat
err. scrubbing the skins with vege-
table brush, one dozen sour oranges
and six lemons. Dry them and cut
off the ends, then sfice very thinE
on vegetable cutter Pick the
seeds from this pulp and put them to
soak in two cupfuls of cold water.
Put the pulp in a large prcServing
kettle, cover with one gallon of cold
water AMI let stand for SO 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 another hour or till it jellies.
Pour into uumblers. and when cOoI
cover with melted parattine. This
marmalade, if made when oranges
sell for 25 cents dozen, costs about
cents a tumblor. Ii you desire
more decided tang of acid to this
preserve, use four grapefruits instead
of six oranges, and make the marmal-
ade after exactly the same rule.
ORANGE JELLY.-By following
the directions just given for orange
marmalade up to the point where the
pulp and water is boiled for two
hours, delicate tart jelly may be
obtained After boiling the water
and pulp, pour it into a strainer lin
ed with cheeseCIoth and let the Ii
Quid drip. To one pint of juice add
one pint Of heated sugar. Boil till a
drop will jelly when poured on a cold
plate Put into glasses and cover
with paratiine.
JAM.-Seed one Cupful of fine
plump raisius, put them to stew in d
granite saucepan with one quart of
cold water. When the liquid is re
duced to one pint, add four cupfuIs
of CranbeTries and two and a hall
cupfuls of sugar Simmer very slow
ly till the cranberries are thoroughly
cooked, then can and seal.
APPLE JELLY.-If you own a bar
rel of apples and they begin to spot
slightly, as even the best apples will
do during the winter. it is economy
to pick them over frequently and use
all the specRled apples for Jelly.
Pick out with sharp knife every
morsel of decay, then wash the ap.
pies well in cold water, rubbing them
with cloth, for winter-stored APP
pies have a faculty for accommodating
dirt Cut the fruit into thin clices,
using both cores and skins To each
quart of apples add one pint of cold
water, and set in kettle over the
fire in a large preserving kettle. If
the apples are rather flavOrless, add
one lemon. finely sliced, to two
quarts of apples. Stir frequently to
prevent the fruit from burning.
When it is reduced to a mush, pour
into a jelly-bag of crash or flannel,
which has been wTung from hot wat
er. Hang il to drain for twenty-fom
hours in as warm a place as possible.
There is a large amount of gelatin
ous substance in apples. When gela-
tine is chilled of course it sOlidittes;
so if a jelly-bag cools before the
Juice has run out, quite an amount
of it is lost. An excellent winter
method for jelly-making is TO keep
the bag suspended as near as posi-
BILE to hot register. Allow for each
pint of juice one pint of sugar. Set
the juice to boil for twenty minutes
and put the sugar to heat in a MOD
crate oven After the boiling-down
process is done, pour in the heated
sugar when the bubbIing will scarce
ly be interrupted. Pour it into heat
ed tumbers after five minutes cook.
ing. Leave it to cool, then cover
with para1ine. One secret Of quick
and perfect jellying is to have every
thing which comes in contact with
the juice quite hot.
PRESERVED FIGS-This prepare
ton is more of a CONNECTION than
preserve, It is delicious, and affords
at a moderate price a dainty which
costs extravagantly when bought AZ
a grocery Buy the finest dried figs,
pull them apart, and wipe each one
with a piece of wet cheesecloth.
Weigh them and set aside their
weight in graduated 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 a syrup from the water in
which they were cooked and the
sugar. Put the figs back in the syr-
up. adung a few bits of green ginger,
the juice of two lemons-and the rind
of one-to one pound of figs. Sim
mer for ten minutes drain of the
figs. set them to dry slightly in
moderate oven, and boil the syrup
till quite thick. Put the figs in glass
jars. pour the syrup over them and
seal while hot.
SPICED CRANBERRIES.- This
abundant winter fruit makes an ex-
ceIlent relish when spiced Boil to-
l gether three and a half pounds Of
brown sugar. two cupfrls Of vinegar,
two tablespoonfuls each Of ground
cinnamon and allspice, and one table
spoonful ground cloves When this
Il has been cooked to a syrup. adj five
n L.