Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-05

pack into Jars. Cover with parafIine or
branded paper
Another delicious jam is made by COM
bining pineapple. rhubarb and aHbsrries
in equal proportions.
California Rhubarb and Orange Marina
lade.-String and cut in inch pieces two
pounds rhubarb Peel thin one-haif dozen
oranges and cut the yellow rtnd into shreds.
Put the rhubarh, oranges and yellow shred
ded peel into the preserving kettle with
pound and half OF graduated sugar. and
place over gentle fire. Cook and stir uu-
til the consistency required, then turn into
jars. but leave uncovered until thoroughly
cold. Cover with paratfne or branded pa
per.
fine ripe. oranges and two lemons. Peel
four of the oranges and the lemons and
carefully remove all the white pithy skin.
Cut oranges and lemons in small pieces.
Slice the remaining two unpeeled oranges
in thin slices and cut into sections. Place
all in large saucepan. cover with cold
water and let stand twenty-four hours. Boil
slowly one hour and stand aside again till
next day Now slowly boil another hour.
add equal weight of sugar to the fruit
and cook three-quarters of an hour longer,
then pour into sterlized glass jars or Jelly
glasses Let them stand a day or two be-
fore covering. Grape fruit marmalade may
be made in the Same way.
Orange and grape fruit marmalade. (Ssn
ia Barbara.)-For six large navel oranges,
allow three grape fruit and the juice or
six lemons. Boil the oranges and grape
fruit separately in water TO cover, until
soft enough to be easily pierced with
fork. Leave over night in the water in
which they have boiled. In the morning
cut the grape fruit in halves, scoop out tho
pulp and press through a colander to re-
move the seeds and tough core Shred the
rind fine with sharp knife. Cut the
oranges in slices, saving every drop of Juice
from both fruits. To the shaved skins ana
pulp allow two quarts of cold water. Now
measure and add one and a half times the
Al F.sz4F ana
Juice hot Add the lemon Juice then cook
gently until like thick syrup. Pour into
steriliZed glasses. but do not seal for
day or two, when 1t will have set into
rich amber Jelly. Seal with paraftine.
Dundee Scotch Marmalade.-Wash thor
oughly fourteen large oranges. Take half,
using the largest and with a sharp knife
peel thin, taking care not TO use any of the
white pithy skin Put into a deep preserving
kettle and add two and half quarts cold
water. Let this stand thirty-six hours,
changing the water two or three times Tho
second morning put the soaked peeiinss
with the last water over the fire to cook.
Peel the other seven oranges. throwing
away their skins. Slice the whole fourteen
oranges. add four pounds graduated sugar
and the Juice of two lemons: turn into the
preserving kettle with the Feelings and SIM
mer two hours until clear and thick. stirring
often to prevent scorch. When partially
cooled pour into glass jars, but do not
cover until cold. This will keep for years.
Pineapple Marmalade.-Peel and CRATE or
chop many pineapples are desired.
using silver knife or fork in the operation.
Measure or weigh and allow q pound of SUI
gar to each pound Of fruit. Mix well ana
stand in coo. place over night. In the
morning cook for half hour until soft
enough to put through a coarse sieve.
Strain return to the preserving kettle and
continue cooking. stirring almost constantly
for half an hour or longer until clear am
Der jelly that will thicken into a. paste as Il
cools. Put into small Jars and seal when
cool.
Preserved Pineapple.-Select ripe fruit.
pare, and with small-pointed silver knife
carefully remove the eyes. Now cut the APP
pie in small square pieces, rejecting tho
core, or shred 1t with a fork. Weigh and al
low three-quarters Of pound of sugar to
each pound of fruit. Put all together in the
preserving kettle, stir we'll and stand in a
cold place over night In the morning bring
slowly to boil. skim and cook gently for
half or tbree-quarters of an hour Pour into
Jars and seal. A tablespoonful OF brandy
poured in the mouth of the jar just before
sealing adds to the richness of the fruit
and prevents its softenng.
Pineapple Shortcake.-While pineapples
are in season try a pineapple shortcake.
Make rich biscuit dough and bake I'm two
parts For the filling peel rich ripe sugar
loaf pineapple and shred or cut into tiny
cubes. Cover with sugar to sWeeten and
leave over night. When ready to fill the
cake drain off the surplus juice and use tt
with whipped cream as a sauce to pour
over the shortcake. Canned pineapple also
makes delicious shortcake filing for WIN
ter. In canning the fruit allow half pound
of sugar to each pound OF fruit.