Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-04-01

abundance and so reasonable as to be
within the reach Of all.
Now Is the time to put UP your store
or orange marmalade Now is the time
to eat freely Of pineappes though the
strawberry pines that are coming in
trst now are not as good for canning
as the richer sugar loaf that comes
later. This is the time, too. to he look
ing up your recipes for candying April
'iolets and turning Aprl's sunny faced
dandelions into wholesome and medi-
cinal beverage.
Busy days for the housewife, but
when are there days that are not pusy
for the woman who loves her home and
delights in seeing that everyone in it is
comfortable. we'll cared for, and their
special tastes remembered?
ORANGE MARMALADE.
While the genuine bitter Scotch mar
nalade is prepared only from the Seville
oranges which are not always easy to
Obtain ordinary oranges combined with
a few lemons or grape fruit make q
good substitute.
A very excellent rule calls for the use
OF two lemons to every dozen large
oranges. using IL possible one bite.
orange to II of the sweet. Slice 'hc
oranges very thin, removing the seeds
Add the lemons and enough cold wat 81
to make three quarts and a half in all
Let stand over night in an earthen bowl
Inc next morning put over the fire anf
simmer gently until the strips OF rim
are tender. Add seven pounds grant
lated sugar and continue the cookiny
stirring often, until the strips are trans
parent. and the syrup when cooled of {
jelly-like consistency.
Partially cool in the kettle then pod
into glasses. This hardens after stand
Ing. Do not cover at once but allow |,
cool. To seal properly. fit "A round o
paper to each glass. dip in brandy, pu
over the fruit then adjust the cover
o' seal the top with paper moistene,
with white of egg
Allow no spaces where the air cal
penetrate.
II you prefer the marmalade to b.
more bitter, tie some of the seeds In
| little bag and boil with II. Remov
when the marmalade is put in glasses.
| IA ElSSlDE MARMAILADE.
| A Riverside orange marmalade, tina
has an excellent reputation among al
who have ever tried it. is made in tn,
way Slice a half dozen navel orange
and two lemons. and let stand owe
night in two quarts of cold water Tn
| sEcing Is done with a very sharp knife
| first taking of the thick ends. The re
| mainder Of the fruit Is then cut /
halves longtudnally. Then resting tn
fat side Of the fruit on plate, eac
half Is held and sliced thin. making hal
circles In the peeel which look yer
Pretty in the completed marmalade
the morning the fruit and water ar
boiled for A. minutes, after which iiv
| pounds OF sugar heated in the oven
| aided, and the whole allowed to boil
minutes longer. The strips of pc,
should he transparent and the Jelly
| fine amber in color
RHUBARB AND ORANGE JAM.
Wash three pounds young rhubar
and cut in pieces about 10 inches
length. Put three pounds oranges
the preserving kettle with cold wat,
to cover and simmer three hours. Ora
the oranges and cut each in four piece
Put six pounds crushed loaf or gran
lated sugar In the preserving kett
With Just enough water to prevel
sticking, and stir with wooden paid
Until it reaches the boiling point T.
in the oranges and rhubarb. stir uni
boiling, move to the edge of the Fl
and simmer 10 minutes
Turn into Jars but leave until cold b
fore covering with disks of paper di
ped in brandy. This is an old Engli.
recipe and an excellent one.
HOW TO EAT TIE DBLIGHTFu
PINEAPPLE
While the small rosy tinted stra,
Berry pineapple now coming into II
markets is not as good for prcseryi,
as the sugar loaf that comes later. it
excellent for the table eaten in its ma
ural state and Yields itself with inflni
} grace to the concoction of various daint
dishes and desserts. Those who ha,
eaten pineapples in their native cou,
try tell us brave stories of their luscio,
consistency and flavor. They say OF
Noi' tdhc a lciSpopU lNlo plltaDn
field, and eat the delicious pulp fro
. The rind as we eat oranges: and unt
we have so enjoyed them we do n
know the poss bilties of pineapple
Pineapples according to connoiseur
should not be sliced for immediate ca
ing. Neither should they be peeled.
Having selected a ripe pineapple
green one Is rank poison), cut off Il
stem and throw away and twist out Il
crown. Into the shallow pit from wni,
the crown has been twisted drive "
. strong skewers down through the &c
ter core until they just come throu,
the bottom. Now pull the skewe
apart splitting the pine asunder fro
stem to crown.
These halves are then quartered Al
again divided, giving eight slices IN
without losing drop of the juice. II
slices can now be eaten from the han
using rind and eye as proper and Co
venent handles for conveying the pu
from fruit to the lips. After trying tn
way. few would voluntarily go back
the old method Of slicing.
HAWAIIAN PINEAPPLES
New American canning plants
Hawaii are sending us some of t.
most delicious fruit in the world TT