The Bridgeport evening farmer., 1909-06-25

for when done the fruit must be cooked
 down to rich velvety mass that can be
 molded, and thinly sliced like cheese
 is o eooed a 5 a ss2np unt ts ts latar @
 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 pufp,,
 rub through fine colander, add four,
 pounds of ripe pears peeled and cut into
 small pieces, and cook over slow fire
 until reduced to three-quarters of the amount; then add sugar in the propor- ton 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 chilled plate will keep its shape.
 Turn into small glasses or gallipots and place in cool oven for nine or ten hours. When the cooking process is finished the conserve should be stiff raisne cut in small pieces two and one half pounds of high-favored cooking ap-1
 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 a fine colander and put in small jars, i.,r
 Served with tiny balls of cream cheese or fluff of whipped cream, and accom- panied by :unsweetened waters and chec- | olate, raisine makes the finest kind of a 1 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, fouI large lemons and one-fourth pound of green ginger root. Pare and | cut the melon in small pieces, then cover it with lime water made of N-1b. of lime and one gallon of water. Let it stand for five or six hours, then drain, cover l 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- l n1ainder 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-crean. Pare and chop very fine
 fresh citron, cover it with slightly sa1ted
 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
 little dropped in ice-water can be rolled
 in a 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-
 lated sugar between, in air-tight boxes. Tomato Aarmsiade
 We are so accustomed to look upor the humble little green tomato as fit only | to' play the part of "supe" in the mixed pickle-pot, that it is hard to associate 1t
 with toothsome marnalade, but this | fruit-for the tomato Is a befry-rea1ly shines as marma1ade ingredient. Peel
 the tomatoes and .cut in halves or quar-
 ters. Add the sugar, allowing about
 thirteen ounces for every pound of fruit,
 and stand away over night. In the l morning add one lemon.