Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-12
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navor and attractive appearance OF fruit
It must be cooked in the jars. Place the
fruit In the jars as fast as prepared, shak-
ing gently to I'LL the interstices, make a
syrup with boiling water, and the quantity
OF sugar specified: I'LL Jars to within the
! rubbers; place Jars in a fat bottomed yes
sci, fill same two-thirds the depth of Jars
| with tepfd water. cover and boil steadily
! until the fruit seems tender when pierced
with fork. Remove one jar at a time.
set ON a hot plate. fill to OVERLOOKING with
the boiling water or syrup. wipe on top,
adjust rubber and seal.
Sea Side Fancy Work.
Scallop Shell Lamp Jar.-A low. unsightly
lamp may be converted without expense
into a thing Of beauty by covering its I'M
slightly base with shells. Make cylinder
Of pasteboard as high as the burner of
your lamp. fitting it snugly. Pierce hole
in medium. sized scallop shell near the
back and sew firmly to the cardboard with
white linen thread. Three stitches spread
ing from the hole over the hinge will Sc
cure 1t. Begin at the upper edge Of your
cylinder, allowing the shells to project
about an inch above the cardboard. Sew
an overlapping row around the top. The
stitches Will be covered with the succeed
ing rows. Varnish with bieached shellack.
dissolved in alcohol. to bring out the colors.
Stone Paper Weight.-The fiat, oval white
stones which cover the beach In some places
take kindly to pen and ink or water colors.
Try then for light sketches. sandspit,
lighthouse and stretch of blue water or a
yacht lying at anchor with it's mast out
lined against rosy sunset sky. look well.
II you can draw figures you will find the
children eager to pose for you.
Shell Pictures-The ingenious Japanese
make charming pictures for screens and
Inn nlr Nff Iair rryIix 1l1-
men with fans and umbrellas are cleverly
initiated. But their prettiest pictures are
those of flowers. The petals of their favor
lite cherry blossom are made of five white
shells and the stem Is of coarse brown sea
weed. heavy tinted card would form an
excellent background for such designs, the
whole to be used for menu cards.
Cushions.-For the cottage by the sea a
large cushion made Of blue denim may
have sea horse In one corner and across
the side In irregular letters Othello's com
mand, Lets us to the seaside, hov' Twill
ed turkey red makes a gay foundation for
yacht cushion. Work a sail at one side,
and the lines. winds Of all the corners
kiss your sails to make your vessel MIN
ble."
Brandy Snaps.
Rub quarter Of pound OF butter into
half a pound Of -four. add half pound Of
moist sugar and half an ounce of ground
ginger Make into a paste with little
treacle; spread the paste thinly on tins, and
bake. When cooked. cut into strips. and
roll round the fingers. When quite cold.
put the snaps into tins to preserve their
crispness.
Pickles
Enameled kettles should always be used
in preference to brass or copper in making
catsup and pickles. as the verdigris pro-
duced by the vinegar on these metals is ex-
tremely poisonous. For some pickles use
cold vinegar. as in boiling most Of the
strength is lost by evaporation.
Pickles should never be put in glazed jars
as salt and vinegar penetrate the glaze and
produce a poison. Glass and stone Jars are
preferable to- any other; a small piece of
alum in each jar will make the pickles
firm and crisp. One tablespoonful of sugar
to each quart Of vinegar will be found a
great improvement to all pickles.
Damson and Cherry Pickles.-To five
pounds Of fruit put three pounds sugar.
one quart vinegar. four tablespoonfuls, or
two ounces cinnamon, one tablespoonful
cloves, as much mace. Put the fruit in a
jar. Boil the vinegar sugar and spices
and pour them boiling hot on the fruit. Tie
the spices loosely in muslin before boiling
Ripe Peach Pickles.-Pare the peaches
and drop in vinegar that has been boiled.
with one teacupful sugar to one quart vine
gar. and twelve cloves. teaspoonful Of
whole allspice and three large sticks Of Gin
namon. Always tie the spice in cheesecloth
or muslin loosely before boiling.
Spanish Pickles.-Use one peck green to-
matoes, four onions thinly sliced. one cup
salt, one-hah ounce cloves, one-half ounce
all spice berries, one-half ounce pepper
corns. one-half cup mustard Seed one
pound brown sugar, four green peppers
finely chopped. cider vinegar. Sprinkle al
ternate lays OF tomatoes and onions with
salt and let stand overnight. In the morn
ing drain and put in preserving kettle
adding remaining ingredients. using enough
vinegar to cover all. Heat gradually to boil
ing point and boil about thirty minutes
Jumbo Pickle.-Chop fine head of cab
bage. sprinkle with salt; let it remain thus
for twelve hours; then mix one onion finely
minced with the cabbage; drain through a
colander; add a good quantity Of pepper
and celery seed. Put it in jar and cover
with vinegar. Ready for use in three days.
ChOwchow.-Use two quarts small green
tomat toes. twelve small cucumbers, three
red peppers, one caulifower, two punches
celery. one pint small onions two quarts
string beans. one-fourth pound mustard
seed. two ounces turmeric, half ounce
allspice, one-half ounce pepper, one-half
ounce cloves, salt, one gallon vinegar; cut
the vegetables In small pieces. cover with
salt, let stand twenty-four hours and drain
Heat vinegar and spices to boiling point,
add vegetables and cook until soft
Ounce Marmalade.
Four pounds peeled and thinly sliced
ounces in two quarts calculated water,
two pounds peeled. cored and sliced apples.
three pounds sugar. Place the fruit on the
fire to boil until soft. then add the sugar
and stir the marmalade with wooden
spoon over brisk fire until reduced to a
thick paste-running slowly Off the spoon
when lifted out Of the pan: the marmalade
must then be removed from the fire and
poured into pots
Ounce Jam--To one pound ounces allow
three-fourths pounds sugar Peel and
quarter the ounces leaving the seeds in as
they readily impart their mucilage to the
water and thus thicken the strip. Put
the fruit and sugar into preserving pan,
add one-half teacupful water to moisten
the bottom Of the pan: stir the fruit and
sugar frequently and when it boils keep it
boiling rapidly until the fruit is soft and of
a clear. red color. 1t win take about an |
hour. from the first boiling up. Put into |
jam pots and cover when cold.
Ounces Preserved Wholesome ripe |
ounces: to every pint OF water allow three |
pounds white sugar. Pare the ounces and |
put them into the preserving nan three /