The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-01-16
PRESERVING IN. MID WINTER
tcornelia C. Bedford,

(Cornelia C. Bedford.)
| (TabIe Talk Magazine. philadelphia
Mid winter is not usually consider
! ed the proper season in which TO put
up fruits. Occasionally. however. the
| most forehanded ~housekeeper viii
! have some deficit in the preserve
closet: this or that fruit crop was a
failure or some member Of the family
was TOO i'll for her TO spare the time
when the berries were at their best
Yet. though there are no more cher
ries nor the current or ounce jelly 81
which she is so fond. she may today
turn her attention TO the tropical and
dried fruits now on the market and
| bring forth results which Will. pleas.
and satisfy all her family
! Orange Marmalade.
| Drop any number of fine. Juicy. seed
less oranges into a bowl Of cold water
let stand for half an hou then scrut
gently with a soft bristle brush. Dis
| card the peel of every fifth orange
Wipe n Il each lengthwise into
quarters. then with a sharp knife Gu,
across In the thinnest IF slices. Now
weigh and for each pound OF cut fruit.
allow three quarters of a pint of cold
water. Stir together. cover and let
stand in a DOL place for t~wenty-four
hours. Bring quickly to the boiling
point tusing an agate pr porcelain
lined kettlel and simmer gently until
the rinds are sufficiently tender TO he
easily pierced with a straw. Cool and
again set aside for twenty-four hours.
Weigh a second time and to each
pound add one pound of graduated
sugar- Boil slowly but steadily until
the fruit rinds aretrans parent and the
syrup is quite thick. then bottle and
seal.
Lemon MarmaIade.
Prepare and cook in the same way
as orange marmalade. but allow one
pound and a half of sugar for each
pound Of cooked fruit and water. When
slicing put the pits in a small bowl.
cover with a portion of the measured
water and let stand. Next day press
TO the fruit.
Grape Fruis Marmalade.
Make in the same way as orange
marnalade, using emily half the fruit
rind. Allow from one pound and a
quarter to one pound and a half of
& to the pound Of cooked fruit and
water according to che acidGty of the
fruit used
Preserved Figs.
For this preserve. use What are
Known as bag figs. which have not been
pressed TO the same extent as tie layer
figs. Pick them over. remove stems.
wash and soak over night in Just
enough water to cover. Drain. weigh
and allow three quarters Of d pound
OF uga TO one pound OF fruit and one
half of 4 cupful of water. Dissolve
the sugar in the water and add the figs
after Stedmine them over hot water
for fifteen minutes. Simmer very gent
" until fairly transparent but unbro-
ken, Skimming out as done. When all
are Ook boil down the syrup until
rich and thick, add the figs. bring
again to the boiling point, flavor very
family With vanilla and bottle at once.
Branded Figs.
Prepare. steam and cook the fruit in
syrup IN the same manner rs for pre-
serving. allowing similar proportions.
When quite transparent, set aside until
next day: Drain off the syrup and
boil down until very thick. adding a
piece of vanilla bean to flavor. Set
add an equal quantity of the best
French Brandy. Arrange the figs in
bottles, fill with the syrup and seal.
-Epricot MarmaIade.
Select 4 fine grade of sun dried fruit,
pick over and wash. then soak IN cold
water for t~wenty-four hours. Drain,
weigh and for each pound allow three
Of a pound of sugar. To four
pounds Of fruit add the sugar one
Scant cupfuI of water and cook slowly
until reduced to a marmalade. stirring
frequently.
Sweet Picked Prunes.
Pick over, wash and soak four
pounds Of large prunes for twensy-four
hours then steam for twenty minutes.
Poll together for ten MINUTES two
pounds of sugar. one pint of vinegar.
one ounce each of while cloves and
stick cinnamon and onc-quarter of an
ounce Of ginger. Add the prunes. SIM
very gently until tender, then can
and seal. What are known as silver
prunes are very good when prepared in
this way:
Prune Marmalade.
Pick over, wash and soak two
pounds and a half of prures over
night. Stew gently until tender. using
just enough water to over. Set aside
until DOL enough to handle. then re-
move the pits. Return to fire with six
large apples pared. covered ard sliced.
ore-half of a pound of sugar (lnore if
che apples are very and the juice
lade. stirring ~frenquently hat the mix
ture mayb e smooth. Can at once.
Raisin Jam.
Gel anu SliIc d uOZe1 large LII dp-
pies. Put over the fire with one cupful
of sweet cider five pounds of seeded
raisins and one pound of sugar. Cook
slowly, adding a little water from time
TO time to keep from burning. Stir fire.
Guently and when very soft press
through a sieve. Return to the fire
until boiling hot, then bottle and seal.
Carrot jam.
Wash and Scrape or peel large car
rots. cut in inch pieces and weigh. To
three pounds allow three pounds Of
Sugar six lemons and two ounces of
blanched almonds cut into strips.
Steam the carrots until tender then
press through q sieve. Add the grated
yellow rind and strained Juice of the
lemons. the uga and shredded al
monds and heat slowly. Simmer for
twenty minutes. stirring very often,
then put III in jars.
Spiced Pumpkin.
Pare and steam pumpkin mt ten
der. then drain and press through a