Los Angeles herald., 1909-09-03

all are filled, examine them TO De sure
that all are alright, put them in
cool, dark place and two days later
examine them again.
Should Fermentation Set In
If in spite of all your care fermenta-
tion should set in, remove all the scum
that has risen to the top and then set
the Jars in q kettle of lukewarm water.
Let this gradually heat and let the
Jars remain for one hour. Remove the
kettle and let the jars cool in the
water. Seal again and put away as
before.
If this should prove of no avail, then
the jars must be emptied at once, the
fruit stewed and served Immediately
A few recipes which should prove
valuable both for the novice and the
accomplished housewife in search of
something a little bit different from
her ordinary procedure.
Tomato catsup
This recipe does not require cooking.
The tomatoes are to be scalded, skin
ned and diced. To each quart of to-
matoes a teaspoonful of salt should be
added and the water should then be
drained from the tomatoes. Add two
tablespoonfuls granulated sugar, one
tablespoonful finely chopped onion, one
of mustard, half a dozen whole cloves.
a
taste. Mix, put in jars, cover with
cider vinegar, seal, and put away in a
cool place.
spiced Damsons
Heat to boiling point one quart of
vinegar and four pounds of sugar sea-
soned with one ounce of cinnamon and
one half ounce of cloves. Pour this
over the damsons, which have been
pierced with a fork and placed in Jars.
I,sr Of
pounds of the fruit should be used.
Cover the jars and let them stand for
twenty-four hours. This process should
be repeated for seven mornings, when
the damsons should be heated with
syrup, allowed to simmer for ten min
utes, poured back in the jars, sealed
and set away.
Picked Peaches
Take twenty-five firm peaches and
with a cloth remove the down, after
ward pricking the surfaces with q
needle. Cover with cold water, add
one quarter ounce alum, stirring con-
stantly as they begin to boil then
drain and set the fruit in cold water.
Let it stand until thoroughly cooled,
then drain and place in jars, covering
with vinegar. Seal, and after two
weeks drain off the vinegar and meas
ure the fruit To every pint add
cupful of sugar, one half teaspoonful
each of allspice, cinnamon and extract
of clover Stir this mixture until the
sugar has dissolved, then pour it over
the fruit, seal, and set in cool place.
To be served with meat
Peach Butter
To make this delicious preserve,
halve and stone the peaches, cutting
the fruit into small pieces. Cover with
water and let simmer three hours. Stir
the fruit from time to time, season
with cloves and cinnamon and seal in
meat.
Ounce Liquor
Crate the pulp and let stand for a
couple of days in a covered bowl.
Then press out the juice through
colander and to each quart add an
equal quantity of brandy and one half
pound sugar, cloves and cinnamon to
taste. Pour into glass jars and after
three weeks filter and bottle for use.
Grape Catsup
stem six pounds of grapes, wash and
cover with one pint of vinegar Boil
twenty minutes, then press through a
to a creamy thickness, and then add
two pounds sugar, one teaspoonful
each of mace, allspice, cloves and salt,
two of cinnamon and half teaspoonful
of red pepper. Let this mixture boil
rapidly for twenty minutes, then bot
tie and seal.
Raspberry Vinegar
To two quarts of ripe berries allow
one pint of vinegar, put in glass jars.
seal and let stand in the sun for one
week. Strain through piece of fan
mel and measure the juice. One pound
of sugar should be allowed for one
pint Zone pound) of the juice and the
sugar should be placed in a preserving
Kettle. together with one half cupful
of water for each pound of sugar, boil
until it will break in the hand like
glass, and the berry juice, boil ten
minutes and bottle for use.