Evening journal., 1904-11-15
Household Hints

Picked Grapes-Prepare the grapes
as for preserving by removing the skins
boiling the pulp and straining out the
ss@ss To five ponnds of fruit add
,upful Of cider vinegar. cupful of
grape juice, three pounds of sugar and
O. spice bag containing two ounces Of
cinnamon, one ounce Of cloves. a small
piece of ginger root, and one whole
nutmeg. Place in a preserving kettle
over slow fire, and cook until Of the
consistency of marmalade. stirring con-
stantly to prevent burning; this should
take about one hour and a quarter.
Turn while hot into jelly tumblers and
cover when cold with parafine.
Spiced Pears-Peel and cut in small
pieces a peck of Bartlett pears, not
over-ripe; arrange in layers in white
porcelain kettle, sprnkling with five
pounds of sugar. Allow them to re-
main covered over night, and in the
morning place over a slow fire, adding
a pound and a half of crystallized gin
ger, three sliced lemons with the seeds
removed, one small cupful Of vinegar, a
teaspoonful of grated nutmeg, a table,
spoonful of grated cinnamon and half
q dozen whole cloves. Cook until re-
Guced one-quarter and seal when cold
in small jelly tumblers.
Mushroom Pickles-Select small but
ton mushrooms; wipe clean and put in
salt and water for twenty-four hours.
Scald sufficient vinegar to cover the
mushrooms, adding a little mace. stick
cinnamon, celery salt and pinch of
cayenne. Drain and carefully dry the
mushrooms. arranging them in small
preserve jars and pour over the vinegar
when cold, adding a few mustard-seeds
If a hot pickle is desired. Keep in a
cool. dry place.
Picked Red Cabbage.-Shred with a
sharp knife four heads of red cabbage
and soak over night IN a strong brine
Heat to the boiling point a gallon OF
vinegar. to which have been added
while cold two chopped onions, four bay
leaves, two chopped green peppers. q
handful of whole cloves, a tablespoonful
OF. mustard seed. a bunch of chopped
celery and a tablespoonful of grated
horseradish Cook for half an houi
after the vinegar begins to boil anC
pour while hot over the cabbage tha
has been drained and packed closely in
a small earthenware crock.
Marchpane Strawberries--This deli
cious sweetmeat known also as marzi
pan and mazapan. and usually import
ed, is nodded i'm the shape of fruits
vegetables and animals, the outside be
ing colored to represent as nearly a
possible the object selected. The sweet
meat itself is not hard to make. mold
ing presenting the greater difficulty
The strawberries however are easil
formed. for they are simply diminutiv
croquettes. Blanch. peel and dry on
pound Of sweet almonds and fou
ounces Of bitter almonds. Pound ther
in a mortar. Put one pound of pow
dered sugar into granite or coppe
saucepan, place over a moderate fir
and stir continually suntil it dissolve
and clarifies, removing all scum as
rises. Take from the fire, stir tn
pounded almonds into it, return to tn
stove, stir continually. taking care nc
to allow it to burn. Cook until it doe
not adhere to the fingers when trieC
Spread on a board sprinlIed with pow
dered sugar. and when almost cold mol
into shape. dip into white Of egg an
roll i'm red sugar. Cut the green car
from angelica.