The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1907-08-26
FOR MADAM AND MADEMOISELLE
By
Storing Away september's Bounty
By SUSIE SMITHERS.


At one of the largest house furnish
ing shops in New York the other day.
the head salesman stated that in the
last half dozen years the call for fruit
jars and other canning paraphernalia
had fallen off over fifty per cent. Not
sc long ago." he said. housewives here
as elsewhere prided themselves on put
| ting up their own preserves and pickles.
so that every spring we laid in a ire
mendous quantity of everything need
/ full for making the work light and
effective Today there is almost no
call for anything of the kind. Increas-
co rentals are driving more and more
families into limited quarters. where
there is TO chance for storing extra
! supplies, and the difficulty of getting
! fresh fruits, so essential in getting the
best results in canning has forced most
| people into buying all their canned
goods"
While this is certainly true in the
great metropolis. the housewife of the
country and smaller cities still prefers
to put up her own store of preserves
finding them cheaper and far better
than anything she can buy CONNER
cially prepared. The art is not lost
therefore; there is simply transference
to the base of supplies. and few gifts
bring with them a warmer welcome
than a crate of homemade conserves.
jellies, preserves and pickles put up in
old home kitchens and sent down to the
jewellers in Gotham.
While there are but few new things
in the housefurnishing shops designed
with special reference to the putting
up of fruits. there is a redivivus of the
old-fashioned apple parer. such as can
still be found in grandmother's attic.
Ian imposing cherry pitter where the
cherries go into a sort of a hopper, the
wheel is turned and out they come
freed from stones. and fruit presses
made like the familiar meat presses.
There are also berry hullers, pineapple
eye ships, spoon racks to fit on the
preserving kettle and hold the spoon
in readiness. There is also a patented
fruit steamer holding one or two cans
as preferred
In preserving September's bounty
apples, grapes. and pears, furnish all
sorts of delightful possibilities.
Ounces come a little later. when
there is just a suggestion of frost in
the air.
Red Astrakhan jelly.
There is no finer jelly in appearance
and taste than that made from the
little red astrakhans The color is a
most exquisite peach pink and the
flavor a combination of peach, apple
and strawberry. Wash the apples,
but neither peel nor core. Cut in
small pieces, put into a stone jar set
in a pot of hot water and boil until
the apples are very soft, and the liquid
red. Then turn into a jelly bag and
let drip over night In the morning
measure the juice and put an equal
quantity of sugar on plates and set in
the oven to heat through. When the
juice has boiled twenty minutes and
the sugar is hot. but not melted or
yellowed, turn it into the boiling Juice
Stir until the sugar is dissolved. re-
move the scum and pour into glasses
that have been rolled in hot water
Vary this jelly by f1avoring some with
a little lemon juice, some with pine
apple juice, and some with rose
geranium. To use the juices, add
to the apple juice when cooking. The
rose geranium flavor is obtained by
putting a leaf in the bottom of the
glass before turning in the jelly, when
it's peculiar fragrance will permeate
the whole
(Continued Tuesdavl