Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-09-19

w elgn IL, ana LOT every pOunQ allOW
three ourths of a pound of graduated
sugar. Heat the sugar and add it to the
| fruit pulp and simmer for about twenty
minutes, taking care not to let it burn.
Turn into small jars or glasses, cover,
and put away like jelly.
CRAB-APPLE JELLY.
Leave the fruit whole, cutting off the
stem and blossom end, put them into the
kettle and nearly fill with cold water;
cover and cook slowly until tender; then
mash the fruit and drain it, without
squeezing through jelly bag. Boil this
juice steadily for twenty minutes, and
stir in sugar equal in weight to the juice.
Boil for five minutes, remove the scum
and turn into glasses. Let the jelly
stand in a sunny window for day, then
cover and put away in cold, dry closet.
DELICATE JELLY.
Use one pound of ounces to ten pounds
of grapes. Do not pare or remove the
seeds of the ounces. Boil together, and
strain the same as in other kinds of jelly,
allowing one pint of sugar to one pint of
juice. Put the sugar in the oven and
get it piping hot without melting it.
| JAM FOR CAKE.
Allow five quarts of grape juice to
three quarts of chopped apples which
have not been pared. Boil until
soft, mash through sieve, and allow
three-quarters of pint of sugar to one
minutes, or until thick.
WILD GRAPE JELLY.
Pick the ripe grapes just as they begin
to change color. Crush the fruit and
cook thoroughly, then drain in jelly bag
over night. Boil this juice for one-half
hour, skimming frequently. Allow three
pints of sugar to two quarts of juice, and
boil until it jellies.
| sPICED GRAPES.
Take eleven pounds of grapes, squeeze
the pulp from the skins. Scald the pulp
until the seeds will separate easily, then
work through a colander, and throw
away the seeds. Place the pulp and
skins in a porcelain kettle, with one
quart of strong vinegar, six pounds of
sugar, two tablespoonfuls of ground Gin
namon, one tablespoonful each of cloves
and allspice. Boil one and one-half
hours, stirring often to prevent burning.
This quantity will make one gallon when
done, and is very nice with cold meats.
Place in stone jar, with cloth and paper
tied over it.
CHILL SAUCE.
1t is better to use half-ripened toma-
toes for this recipe. Peel four quarts,
and cut them in halves, drain on sieve
and then chop fine. Chop two onions
and two red peppers; add these to the
tomatoes, with half cupful of grated
horseradish, half cupful of salt, one
cupful of mustard seed, one tablespoon
full of white pepper, one small cupful of
sugar, one tablespoonful of ground Gin
namon, half tablespoonful each of
ground mace and cloves, and one quart
of vinegar. Cook steadily for nearly
two hours, stirring frequently. Put in
jars or bottles while hot.
TO CAN FRUIT.
In canning fruit there are few rules
that must be strictly observed in order
to insure success. The glass jars must
be heated slowly and kept very hot until
they are filled. Some cooks heat them
in the oven, and others put them in
large pan of cold water on the stove, let
ting them stay there until the water
boils. Soak the rubber bands in cold
water, with teaspoonful of ammonia in
it. The fruit must be put in the jars
boiling hot and sealed Immediately.
When the jars are cold give the tops an
extra screw.
The proportion of sugar used in ber-
ries and fruit that is not very acid is
only one-half to three-quarters of
pound of sugar to pound of fruit.
Make a strip of the sugar with little
water, and, when hot, put in the berries
and bring to the boiling point. Fill the
jars two thirds full of fruit and the rest
of it with the juice. Peaches and pears
require few minutes boiling, but watch
that they do not fall to pieces, and never
use the fruit overripe.
CUCUMBER OIL PICKLE.
Take good sized cucumbers, wash and
wipe dry; do not peel. Slice them thin,
and sprinkle salt on each layer. Let
them remain one day and two nights;
drain them two or three hours. For one
dozen cucumbers take one quart of vine-
gar, two-thirds of cupful of salad oil,
half cupful of white mustard seed, one
half of cupful of black mustard seed,
one tablespoonful of celery seed, six
small onions sliced thin; add the cucum-
bers and mix we'll. In three weeks the
pickle will be ready for use. Stir &C.
casionally.
EASY CUCUMBER PICKLES.
Lay the cucumbers in a crock after
they have been washed clean. Dissolve
fine cooking salt in boiling water, max
ing it quite strong, and pour over the
cucumbers while hot. Cover and let
stand twenty-four hours. Then pour
off this brine, put the cucumbers in the
pickle jar, with layers of mixed spices
between, and pour over them enough
vinegar brought to boil to cover them.
These will be ready to eat in a few days,
are always firm and will keep good for
two years.
VIRGINIA CHOU CHOU.
Chop very fine one dozen and half of
onions, three heads of cabbage, one
dozen and half of red and green pep
pers, half peck of ripe tomatoes and
quarter of peck of green tomatoes; add
one pint Of salt, and let 1t stand over
night. Drain 1t we'll the next morning. |
Add one pound of brown sugar, one tea
cupful Of grated horseradish, one table |
spoonful Of ground mustard, one table |
spoonful of mustard seed, the same guam
city Of black pepper, one ounce Of celery |
seed and one ounce of tumeric. Put all |
In kettle and cover with good vinegar.
Boil three or four minutes. stirring it |