Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-08-28

appreciated by the cnlldfen III tneir
school sandwiches.
CRAB-APPLE PRESERVES.
Wash and drain the apples, leaving the
stems on. Make q syrup with the same
weight of sugar that you have apples and
one-half pint of water to one pound OF
sugar. Simmer the apples in this for
three-quarters of an hour, then take out
and lay in stone jar. Let the syrup
simmer one hour longer and turn boiling
on the apples. Cover while hot.
CRAB-APPLE PUDDING.
Do not pare the fruit, but wash and
core it. Cook it in q little water until
tender. Sweeten it slightly and put 1t In
pudding dish. Make batter with two
eggs, one pint of flour in which two tea
spoonfuls of baking powder has been
mixed, q little salt and milk to mix soft,
and pour over the apples in the pudding
dish. Steam this one and one-half hours.
Serve with cream and sugar.
GREEN GRAPE JAM.
Stem the grapes and simmer in a pre-.
serving kettle with small cupful OF
cold water until soft. Rub first through
a colander and then through sieve. To
every pint of juice allow three-fourths
of a pound of graduated sugar. Boil
the pulp and sugar steadily for fifteen
minutes, stirring constantly to prevent
scorching. Seal boiling hot in pint jars
or in jelly glasses; in which case do not
seal until cold.
GRAPE JUICE NO. ].
Wash and pick from the stems one
quart of fully ripe Concord grapes, add
one quart of water and cook until very
soft. Mash and press through strain
or covered with a double thickness OF
cheesecloth. Allow one cupful of white
sugar to each quart Of juice. Let this
boil up once after the sugar has dissolv-
ed and then bottle at once while hot,
wrapping the bottles in towels wet with
cold water to keep them from breaking
while being filled with the hot juice.
GRAPE JUICE NO. 2.
Crush the grapes and bring to the boil,
ing point, holding them there without
heavy boiling for five minutes, then
strain into jars or bottles which have
been thoroughly sterilized by boiling
Seal at once.
FRESH GRAPES FOR WINTER.
Select perfect punches of grapes and
see that the fruit Is solid on the bunch
Carefully remove little spiders and webs
but do not wash the fruit. Wrap each
bunch carefully in dark-blue tissue pa
per, twisting the ends closely together SC
as to exclude the air, then pack away In
box or basket. Keep in a cool, dark
dry place and cover closely. Treated In
this way grapes are said to keep as late
as February.
PEACH JAM.
Peel the fruit and take out the stones
Cut up very small and mash thoroughly
with q wooden spoon or potato masher
and cook (stirring most of the time) fol
an hour. Add the sugar in the proper
ton of one-half pound to one pound Of
fruit and cook another hour. Peact
jam will spatter when cooking, 80 use Q
long stirrer and a pair of gloves. Soft
yellow peaches are the best for jam.
OUNCE JELLY.
This may be made of the parings after
using the better parts for preserving, but
always add some of the whole fruit, and
carefully remove all the seeds, otherwise
your jelly will resemble mucilage. Cover
the fruit with cold water, cook slowly II
covered kettle until very soft. Drair
without squeezing through double
thickness of cheesecloth. Allow three
quarters of a pint of sugar for each pin
OF Juice. Boil fifteen minutes, then ado
the sugar slowly, and then boil until i
jellies in the spoon. Strain agar
through q single thickness of cheeseclotf
and pour at once into glasses. This jelly
is milder If made partly with apple juice
Use equal parts of ounce and apple juice
and proceed in the same way.
OUNCE SYRUP.
This is very fine for flayoring sauces
and creams, and is most delicious as al
accompaniment to vanilla ice cream
pouring q spoonful over each portion
To one pint Of ounce juice, made as yot
would for the jelly, add one pint Of
sugar. Boil to thick syrup, but do no
let it jelly. Strain through single
thickness of cheesecloth, reheat and turf
into small heated bottles, cork and seal
APPLE MARMALADE.
Peel and core the apples and slice int
small pieces and put in basin of water
To every pound of apples allow ont
pound of sugar, one-quarter of an ounce
of whole ginger and one-half of lemon
Skim the apples from the water, putting
them into the kettle and boil with sugar
lemons and ginger until quite clear. Th'
rind Of tho lemons Is best put in with tn,
ginger, but the juice should not be add
ed until about twenty minutes before i
Is done. This is used In the c0untr!
districts of England.
BLACKBERRY JAM.
Take equal weights Of berries ant
sugar, put them in dish, mixing thu
fruit and sugar we'll together, and le
stand over night. In the morning put II
the kettle and boil two hours, skimminl
carefully, when the jam is ready for tn
jars.
BARBERRIEs AND PEARS.
Weigh the barberries and make
syrup with the same amount OF sugar
allowing one-half Of pint of water h
one pound of sugar. When the syrup Il
clear put in the barberries (which hav'
been freed from the stems) and boi
nearly an hour; when the barberries Art
cooked take them out with q skinner
and put as many pears (pared and quar-
tered) as you have barberries into thu
syrup and boil until tender, then TAKE
out and put with the barberries. B0i
the syrup one-half hour longer and p0ul
Immediately over the fruit.
CITRoN MELON.
Pare and cut the melon into pieces
about An inch thick. Weigh before
cooking and use the Same weight Ii
sugar q the melon. Boil the melon
gently until tender In water just enough
to cover; a. soon a. It Is tender take II
out and lay It on . platter. Make Z
syrup with the sugar and water In which
the melon was cooked. Boil this one
hour, then put In the melon and one
sliced lemon to each pound Of melon and
l. l.