Arizona republican., 1909-10-02

for when done the fruit must be cooked down to a rich velvety mass that can be nodded, and thinly sliced like cheese.
 To prepare dry conserves the fruit is cooked in a rich syrup until the latter has struck through" The fruit is then drained from the syrup and the cooking process continued in cool oven, or, bet ter. under glass by the rays of the sun. This kind of conserve is usually packed in sugar for keeping. and is eaten from the fingers like candy.
 The following recipe for what the French call Raisine will give very choice conserve: Skin four pounds of grapes and cook with one pint of water until the seeds are free from the pulp. rub through a fine colander, add four pounds of ripe pears peeled and cut into small pieces, and cook over a slow tre until reduced to three-quarters of the amount; then add sugar in the propor- tion of three quarters of pound for every pound of fruit and one pound for every pint of water. Cook until drop of the conserve on a chilled plate will keep its shape.
 Turn into small glasses or gallipots and place in a cool oven for nine or ten hours. When the cooking process IS finished the conserve should be stiff enough to slice smoothly. For apple raisne cut in small pieces two and one half pounds of high-favored cooking ap- ples, put them over a slow fire with one pint of sweet cider and simmer until soft: then add an equal quantity of chopped seeded raisins. one cupful of water or cider and four pounds of su- gar; cook very slowly until the above mentioned test will apply successfully, rub through fine colander and put in
 small jars.
 | Served with tiny balls of cream cheese or fluff of whipped cream, and accom- panied by unsweetened waters and ehoc-
 olate, raisine makes the finest kind of
 luncheon sweet.
 A conserve made from citron melon IS
 very good Make it in the proportion of ten pounds of melon, eight pounds of
 sugar, four large lemons and one-fourth pound of green ginger root. Pare and
 cut the melon in small pieces, then cover 1t with lime water made of z-lb of lime
 and one gallon of water. Let 1t stand for five or six hours, then drain. cover
 with cold water, bring to the boiling point and drain again. Put the melon,
 the lemons. sliced, and half of the sugar
 in the preserving kettle and set away for
 twenty-four hours; then add the re- mainder of the sugar, and cook over a
 slow fire for five or six hours.
 A "dry" conserve, a Turkish conceit,
 IS also made of citron, and will prove
 a practical novelty to many. It IS good
 for a luncheon sweet or to serve with
 ice-cream. Pare and chop very fine a ! -.s ,s c1. .oht water and boil until tender; drain and
 cover with diluted white wine vinegar or
 lemon juice and let stand at least twenty
 four hours. Drain again, cover with
 thick sugar syrup made as for canning
 fruit and slowly boil until thick green , paste results, then add one-half cupful of . rose-water and continue cooking until a little dropped in ice-water can be rolled 5 in firm ball Pour to the depth of one half inch into oiled pans, cover with ] glass and stand in the sun-or in cool , oven-for twelve hours. Cut in fancy
 shapes and pack in layers, with granu- s lated sugar between, in air-tight boxes f Tomato Narmalade
 [ We are so accustomed to look upor S the humble little green tomato as fit onll 10 play inc part or Supe m tne iniAet ], pickle-pot, that it is hard to associate ! $ with a toothsome marmalade, but thi
 fruit-for the tomato is berry-reall.
 shines as a marmalade ingredient Pee
 the tomatoes and cut in halves or quar
 ters. Add the sugar, allowing abou d thirteen ounces for every pound ot trui' C and stand away over night In tn 5, morning add one lemon.