Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-27
TOOTHSOME RECIPES
Ways Of Making Late Pre-
serves and Pickles.
GET READY FOR WINTER
LAST OF THE TOMATO CROP
SHOULD GO INTO BUTTER.
Relishes for Cold Meat and Other
Standbys for the Supper
Table.

The late summer brings to the housewife
the most fascinating class of preserves and
pickles. The smaller sweet fruits which can
be preserved or canned have palled on her
housewifely instinct, but the late fruits,
with their piquant fiavors and the spicy
condiments used in the preserving process,
give new Zest to her work. Spiced fruits
are particularly appetiztng on the winter
luncheon tea table, and a goody supply
should always be laid IN.
Spiced Muskme!on.-Select small, unripe
melons,. cut them in halves. peel and re-
move the seeds. then cut them in thick
slices. Weigh, and for each six pounds al
low three pounds of sugar, one and a half
cupfuls OF vinegar and half an ounce each
OF whole cinnamon, cloves, allspice, mace
and ginger, mix and divide into equal parts
and tie each in bag of coarse muslin. Put
tie sugar and the vinegar together In a
porcelain lined preserving kettle and boil
slowly for few minutes. Then add the
spices and let this boil for ten minutes
longer. Drain the melons of any moisture
that may have exuded from them and drop
into the hot syrup. Boil up once; then re-
move the kettle from the fire and let all
stand over night
In the morning place the bags of spice
in another kettle, drain off all the vinegar
lHlo II ana Doll for five minutes then pour
over the melons; let stand for twelve hours
ana repeat the process Next morning re-
move the melons from the syrup and pack
IN glass jars and lay a small spice bag on
Top OF each. Boil the syrup until 1t threads,
men stand aside until cold Pour over the
fruit, seal and store in a cool place for
several weeks before opening.
spiced or Sweet Pickle seckel Pears-se-
rect pears OF good size and in good condi-
tlon, then peel and weigh them For every
pound allow half a pound of sugar, and for
every seven pounds of fruit one pint of
vinegar, half an ounce Of whole cloves,
NAN an ounce of whole cinonamon and two
ounces Of green ginger cut In Slices Put
all the spices in bag of cheesecloth and
sew or tie the opening firmly Drop the
bag In the vinegar put all in a porcelain
preserving kettle. and when it reaches
the boiling point drop in the pears. Then
COOK slowly until they are clear and tender
Put fruit and syrup together in a stone jar
Lay the bag of spices on top, cover and tie
muslin cloth over the whole Store in
a cool place
Sp1ced Grapes.-In this country, where
seems no reason why this exceedingly
toothsome relish should not be widely
known. Select good Concord grapes, and
to each eight pounds allow five pounds of
fuls OF ground cinnamon one tablespoonful
or ground cloves, one teaspoonful salt and
one teaspoonful of black pepper. Rinse
the grapes lightly with cold water. Re-
ilioSo tiie ShilfS ana place. lHeL III net
tie with enough water to cover them. Then
stand over the fire and stew until tender
Put the juice and pulp INTO another ket-
tie and heat until the scaldlng point is
reached. Then press through colander
fine enough to retain the seeds. Return to
the fire, add the sugar, vinegar and spices,
also the tender skins and the water cork
until thick and finish as for spiced pears.
Picked Plums.-Three quarts greengages
two pounds white sugar, half pint vinegar
one teasponful each of cinnamon, cloves
and alispice tied in a bag SEED the piuIns
and place in a stone jar; boil sugar, vinegar
and spice and pour hot over piums; let
stand twentyfour hours; drain on the
syrup; boil again and pour over the 1ruit.
Repeat three times
Tomato Butter.-Sixteen pounds or toma.
toes, eight pounds of sugar, one quart "a
vinegar. Peel and cut up tomatoes auu
sugar and vinegar and stew until quite sou.
Then add two tablespoonful ground emma
mon, one tablespoonful GROUND mace,
scant teaspoonful of ground cloves. LOOK
slowly until quite thick, and seal
Watermelon Rind Preserves.-Cut the
green and red from the rind OF melon ana
Cat the white part in any shape you choose.
cut into small pieces Cook the latter and
piece OF white ginger until ooth are tender;
Take the weight of the fruit In sugar ana
water enough to dissolve II. men the
syrup has cooked until 1t ropes, aod me
lemon juice. rind and fruit. COOK until
clear.
While the market is flooded with factory
made pickles Of quality and price which
naturally attract the economical house
wife, there are still many who feel that the
pickles placed on sale by even the best OF
canning firms lack the hpicy tang OF home-
made preparations II woman doesn't
count her time. the home made pickles will
not cost any more than the manufactured