Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-16

| oven for the night. turning occasionally DO
this for three nights. each time skimming
out the fruit and allowing the sirup to come
to boil. The fourth day make strip in the
same proportion at first and when ready
according to the test drop in the pears. AS
soon as 1t can be handled, take out, place
in shallow creased pans to harden and
candy. keeping 1t at a temperature of 80
degrees. When candied put on layers of
waxed paper in tin boxes.
Pears Cooked in Grape Juice-Cook six
quarts of grape juice in uncovered
porcelain-lined kettle until reduced to about
four quarts. Have ready, peeled, quartered
and cored pears, put In the preserving ket-
tie and cook gently until tender ana clear
Pack in sterilized jars and seal. No sugar
is needed. Apples and sweet plums are also
nice cooked in this way.
Flums Cooked in Maple Sirup-Put the
strip or maple sugar with water to melt III
to strip in the preserving kettle ana
when hot add ripe sweet plums, allowing
pound for pound. Cook five or ten minutes,
then put into jars and seal.
Pears Cooked in Cider-Boil fresh. sweet
cider in an uncovered kettle until reduced
one-half. To two and one-half quarts Doll,
ed cider allow four quarts peeied ana
quartered pears and two pounds and nan
of sugar. Cook slowly until the frult -
tender and then put into sterfliZed cans
Sweet Apple and Burberry Sauce.-To one
peck sweet apples allow half peck or par
berries and two quarts or molasSes. tIch
over the berries, removing stems and leaves
wash and put in the kettle to boil with
water to float them. Add the molasses ana
cook until the berries are tender. Skim out
the berries and put into the strip as many
of the sweet apples, pared quartered ana
cored as can cook without crowdng. Nhen
all the apples have cooked tender put INTO
a stone jar with the berries or INTO glass
cans, If you have plenty Boil the sirup
until thick and pour over the fruit. Ihe
next morning heat all together again and
put away. If put in the stone jar, scald
occasionally.
Homemade Vinegar from Apple Far
ings-Most of the vinegar sold in the
stores is not good, being made from poor
and even unwholesome materials. Sharp
vinegar with an acid 50 biting as to take
the enamel from your teeth mas dououess
been made of very poor solution OF alco-
hol poured over birch or beech tWlgS with
a right smart" addition of sulphuric or
hydrochlorc acid. This is a most PERM
cious compound at its best and becomes
rank poison when in contact with granite,
copper, brass, tin or zinc. Good vinegar IS
simply pure fruit juice and should have no
taste foreign to its source. An excellent
vinegar may be made from fair good apple
or peach parngs and this at no expense
and minimum of trouble. Put the parlngs
in large unglazed earthen pot, about half
full; add one-half teacup of molasses or,
as our grandmothers used to do, piece OF
paper dipped in molasses; then fill up with
water. Set in a warm. sunShinw place, with
a cloth tied over the top to exclude dust
and flies, and in two or three weeks 1t Will
have become good vinegar.
Cider Vinegar..Many good housekeep-
ers prefer to make their own cider vine
gar, and this too. is easy. All that Is
needed is a key or barrel of cider chat
made from the early apples is generally
used for vinegar, a warm, dry cellar or
back yard exposure to the rays of the sun.
Put into the keg or barrel a cup of molas-
SEES and then set in the sun or warm place
until it becomes vinegar. The Introduction
of some mother" haStenS the process.
Tea, coffee or sour beer left after meals
may be added in small quantities at a time
with good results. If you do not wish to
make so large quantity, a half-gallon fruit
jar set in the kitchen window will answer
the same purpose.
Nasturtium Pickles.-Just now, too your
nasturtium beds can be made to yield
provision for boiled mutton days to come.
Select the spicy seeds that are full grown
but not dried. pick off the stems or leave
on as you please. put into a glass bottle
and turn scalding hot vinegar to which a
tablespoonful of sugar to each pint has
been added. over them. Cork and set in a
cool place. These are an excellent substt-
tute for the more expensive capers.
The Crimson Barberry.-Sprigs of bar
berry picked when just the right shade
of color and dropped into vinegar Will make
n delightful garnish for game later on. Still
another way of preserving them, which old
hOuSekeeperS say is even better, Is to dry
on scalding hot vinegar and let them stand
two or three hours, when they will have
swelled out to their original size and still
maintain their color
Canned Burberry Juice.-Pick over the
fruit, discarding stems and leaves, and
thoroughly tender and juicy. Press through
cheesecloth; add a cup OF sugar to each
pint of Juice; let it boil up once, and can
like unfermented grape juice.