Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-02
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I picked raspberries. Allow three-fourths
pound Of powdered sugar to every pound Of
fruit. Boil the rasp berries for ten minutes,
strain and weigh the juice, and add the
sugar in the above proportions. and boil for
fifteen or twenty minutes. Skim and stir
well.
RHUBARB JELLY-Soak two ounces Of
gelatin in a pint of water with one-half
pound best lump sugar. Well wash and
| slice about two and one-half pounds of rhu-
barb of nice bright green color, put 1t In
a stewpan to boil with quart of water.
Leave 1t to get thoroughly stewed. but not
long enough to let the juice get thick.
Strain the latter and add one and one-half
pints of it to the dissolved gelatin, with
the whites and shells of three eggs. Whisk
1t all quickly on the fire, pass 1t through
the jelly bag, and pour it into a mold and
leave 1t to set.
ORANGE AND TAPIOCA JELLY.-Soak
six tab!espoonfuls Of tapioca for three hours
in two cupfuls of sailed water. Set it in
hot water and boil, adding four tablespoon.
fuls Of sugar and a little boiling water II
too thick. When like custard add juice Of
one orange. Cover the bottom of the mold
with sliced oranges, and when the jelly Is
cool pour 1t over the fruit.
APPLE sJELLY.-Allow three-fourths
pound of sugar to each pound OF juice.
Peel. core and quarter the apples and throw
them into cold water as they are done.
Boil them till tender. then strain the Juice
from them through a fine sieve and after
warn through d Jcuy UdSs IL HCCCSooiy
pass 1t through twice. as the Juice should
be quite clear. Boil up the juice, add the
sugar stir till melted and boil for another
ten minutes. Add the strained juice of a
lemon to every one and one-half pound OF
juice just before It is finished.
Marmalades.
I FRUIT MARMALADES.-Are delicious
sweetmeats besides being economical, as
they are best made Of overrpe fruit unfit
for preserves or jellies. Mashed or bruised
fruit also may be utilized in making mar
malades provided it is not otherwise imper-
feet Peaches, apples, pears, plums. ounces
and oranges are the most desirable fruits
for marmalade. To make peach MARINA
lade take soft, ripe peaches, wipe but do
not pare, split in halves, remove stones. Put
the fruit, after weighing, in preserve ket-
tie with a little water, mash. and boil until
soft, run through colander, return to the
kettle; add half a pound Of sugar to
pound of fruit; set over slow fire. let boil
gently until thick. stir to prevent sticking.
Put in small jar, cover and set in a cool
place. Marmalade may be put into small
jelly molds and when wanted turned out in
to a fiat dish. Served thus the nodded mar
malade is ornamental to the luncheon or
the table.
PEAR MARMALADE.-Is best made of
large yellow pears. which should be ripe.
Peel and core ten pounds of pears, put in a
porcelain kettle with a pint of water let
cook slowly until reduced to pulp, add
quarter of a pound of sugar to every pound
of fruit, and stir over the fire until thick
and smooth. Take up in bowl, let cool,
put In small glasses or jars, seal and set
in a cool. dry place.
APPLE MARMALADE.-Is more difficult
to make than of other fruits. The best cook
pose and those Of tart flavor will be
found best. The cores and seeds should be
removed, but the fruit must not be pared.
After weighing put in kettle covered
with water and cook slowly until soft,
strain. return the pulp to the kettle with
three-Quarters Of pound of sugar for
every pound of apples, set over the fire
and let cook slowly until thick and clear
small jars. Two or three ounces cut up
and added to the apples will cause the mar
malade to be finer without imparting any
flavor to It.
ORANGE MARMALADE.-Is dainty and
Is an agreeable addition to the company
malade Take ten pounds each Of sugar
and fruit. Crate the rind from a third of
the orange, cut all the fruit in halves, take
out the seeds and white pulp. Put the SUI
gar in a>preserving kettle, squeeze the Juice
from the oranges over 1t, and set on the
fire to BOIL skim and let simmer for fifteen
minutes; add the soft pulp and grated rinds:
cook slowly. stir until thick and smooth.
fully when ready to serve.
Summer flashes.
Hash may be made with one or many
cooked vegetables, the vegetable or vege-
tables being used alone or combined with
meat or fish. Potato is the most useful
vegetable for hash. as 1t combines well
with the animal food or with other vege-
tables.
The conditions essential to good hash
are that the vegetables shall be cut fine,
but not so fine that the pieces shall lose
their shape or stick together-that is, that
shaken on a fork. Each vegetable must
be cut up separately. then all mixed.
The vegetables. or vegetable, and meat
or fish, must be well seasoned with salt
and pepper and If liked there may be added
little minced onion, chives parsley, cher
vii, or green pepper, finely minced. The
hash must be moistened a little with meat
broth, milk or water. not more than half a
cupful for a quart of hash.
When the bash is mixed, seasoned and
moistened put tablespoonful of butter or
of savory drippings In frying pan When
this is melted, put in the hash and spread
evenly and lightly in the pan. Over this
put little dots of butter or savory drfppings
using about one tablespoonful in all. Cover
the pan and place where the hash will not
burn, but where the heat is good. and cook
half an hour, then fold and turn out on
hot platter. rich brown crust will have
formed on the bottom if the heat has been
sufficient. Serve extremely hot. The plates
on which hash is served should be hot.
Blackberries.
There is no fruit. aside from grapes, that
stands as high in the estimate of the medi-
cal profession. Nor is there any other that
so freely can be INDUCED in by children
without disastrous results. and while black
berry cordial has saved many small suf-
ferers life, wine made from the fruit is
good for older people, especially IL taken
hot after exposure to Indictment weather.
BLACKBERRY PUDDING STEAMED
Take one cupful of sweet milk one egg,
two cupfuls of -four. two tablespoons Of
butter, one-half cupful of sugar, one tea
spoonful of salt, and one teaspoonful OF
baking powder. Fill the cups about one
third full Of berries, add the batter until
the cups are two-thirds full; steam one
half hour. Serve with cream and sugar.
BOILED BLACKBERRY PUDDING
To one quart of berries add one pound of
flour, one pint of molasses. one-half cup
of sour cream. one scant teaspoonful Of sal
eratus, one-half teaspoonful each of cloves