Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-06-11

Portable but absolutely clean cotton gown
and with cheerful spirit.
Among the good things that may De put
up for future reference almost any Gay
now are the following:
Strawberry Jam.-Weigh the fruit after
huling and washing, and allow TOT eacn
pound a good three-quarters OF a pound OF
sugar Put the fruit over the hre in the
preserving kettle and cook half an hour
stirring often Add the sugar, boil twenty
minutes longer, skim thoroughly and put
boiling hot in air-tight jars. Keep in a
cool dry place. A pint of red currant juice
added to every four pounds or berries
makes a delightful variation. Boil the cur
rant juice with the strawberries.
Gooseberry Conserve.-shave off the yell
low rind from three oranges, taxing care
to get none of the bitter white Squeeze
out the juice. "Top and tail" five pounds
of gooseberries, seed two POUNDS of raislns;
and chop the gooseberries, orange peel ana
raisins very fine. Add four pounds OF sugar
and the Grange juice, and simmer gently
for an hour or until thick. Turn into smai
jars or tumbers. and while still warm
cover with melted paraffine. This seals 1t
thoroughly and prevents all mold. Ihen
cover with paper or the ordinary glass OF
tin coYer and set away in cool place
When needed for the table slip off she
paraffEne, and put away to be melted ND
used vigain when necessary.
To Can Without Cooking or Steaming
GooseherrieS, Rhubarb or DamSon PlumS-
rack the prepared ITull COIHptCtiy All 5iooS
jars and pour over them syrup mace as
follows: Allow a generous cup and half
of sugar and pint of water for each quart
jar. Let this come to a good Doll. SKIM
cook ten minutes longer, then pour over the
fruit in the jars and seal at once alright,
Gooseberries and rhubarb may also be kept
by just lightly packing the jars with either,
putting on the rubber, immersng under
water in a vessel of cold water and when
the jars are full screw on the lids, still
holding them under water so that no air
can possibly get in. When taken out try,
if possible, to tighten the lids even more.
Spiced Gooseberres.-Top and tail the
berries and wash clean. Make syrup,
allowing three pints of sugar to one of vim
egar. Skim, add the berries and Doll down
until quite thick. Add more sugar If 1t
seems necessary, as 1t is better economy to
be generous with sugar at preserving time
than to have to boil them over later. When
nearly done spice with cinnamon and
cloves.
Currant and Raisin Conserve.-Cut In
halves and seed two pounds of large rails
ms, put them in a quart of water and
simmer slowly for an hour. AT the same
time stem and wash seven pounds of cur
rants and cook in a Jar set in pan of
hot water until they are soft. Now add
the pulp, peel and juice of two oranges
and half a lemon (the peel and pulp
minced fne) to the currants and raisins,
together with six pounds of sugar. Boil
gently TO Il jam ana put up III SU1dll
glasses, covered with paraffine. This is
an excellent relish to serve with cold
meats.
Rhubarb and Orange Marmalade.-Peel
the yellow rind from half a dozen or
anges, rejecting all the bitter white. Cut
the pulp in small pieces, taking care that
no seeds go in. Put the pulp and peel,
tie, together with two pounds Of rhubarb
cleaned but not peeled, and cut in inch
pieces, and pound and a half of sugar.
Simmer until the orange peel Is tender
and the marmalade thick, then put in
glasses or little cheese Jars.
Morello Cherry Preserves is a
southern recipe and most delicious Pick
the cherries when full ripe, stem but do
not pit. Prick each one with pin to pre-
vent their bursting. For each pound of
cherries allow pound and half of loaf
sugar. Roll part of the sugar sprinkle over
the cherries and let them stand over night
In the morning dissolve the rest of the
sugar in a half pint of currant juice put
In the preserving kettle over a slow fire.
Add the cherries and simmer until they are
tender but not broken. Take out care
fully and put in glasses or Jars boil the
syrup until thick, pour over the cherries
and seal.
Canned Cherries-While the sour cher
r1es are usually considered best for do
Ing up, the large white red sweet cher
fully to make sure there are no wormy ones
and pit or not, according to preference.
Most people like the pits left in. thinking
the flavor improved. Allow a cup of sugar
to each jar of fruit Put the cherries and
sugar In layers in the jars until nearly
full. Arrange the Jars in boiler or kettle
meath to avoid breaking. Put in water
enough to come nearly to the top of the
jars, put on the tops, but not the robbers.
Let the water boil until the sugar in the
Tor ho yv1nl tod anAP al
Meanwhile have more syrup boiling in an
other kettle, and as soon as the fruit Is
| ready, which will be In five or ten minutes,
take out the jars, one at time, fill with
| scalding syrup and seal at once. Fruit put
up in this way Is very good eaten as
| preserves while 1t makes excellent pies,
| scarcely inferior to those made with fresh
| fruit
! Picked Cherries.-For this you will
need plump, rather tart cherries with the
| stems on. For five pounds of cherries scald
| together one quart of vinegar, two pounds
| of sugar, one-half ounce of cinnamon, one
! half ounce of cloves and mace mixed, the
| spices tied in thin muslin bag, and pour
over the cherries while scalding hot. Seal
| at once
Currant Shrub.-This is one of the most
| cooling and refreshing of summer drinks
and is said to be specially beneficial in
| cases of liver trouble. Stem red currants.
| wash thoroughly and place in a stone jar
| set in u Kettle OF not water COOK until
| the juice is we'll extracted, then put IL a
| flannel bag to drain. For each pint of The
| clear juice allow a pound of graduated
| sugar, and boil together ten minutes Boz
| tie while hot. Many prefer to add gill of
| the best brandy TO each pint Of the liquid
| before bottllng. To prepare it as d bev-
| erage, allow two tablespoonfuls of the
| shrub to each glass of cold water.
| Rhubard mplings.-White rhubarb is
| Still! 50 good and cheap try this suggestion
| for quick dessert that does not take over
| twenty minutes to prepare, then cus it out
| and paste in your scrapbook for ready ref
| eience.
| Ii is the invention of an old and resource
| ful Arizona hOusekeeper, natural COOK,
| and one always ready to rise to the coca
/ sion for unexpected guests, even on an
| isolated ranch miles from any base of sup
| plies. When rhubarb is in seasol she
| washes and cuts II in inch pieces, and
| stews with little more than half its weight
! in sugar and just a little water. 1t does
| not need much. for as soon as 1t begins to
| cook the juice forms plentifully While it
| is cooking she mikes up flour batter the
! same for meat dumplings, using in the
| proportion of pint of flour, half .ea-
! spoonful of salt. two teaspoonfuis Of bak-
ing powder and scant cup of swee. milk,
then drop ii by the spoonful into the boil
ing rhubarb The result Is delicious, eaten
hot with or without cream AS the same