The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

tor when done the fruit must be cooked
down to rioh velvety mass that can be
nodded. and thinly sliced like cheese.
10 prepare dry coQserves the fruit
is cooked in a 1ch syrup until the latter
has Struck through The fruit Is then
drained from the syrup and the cooking
process continued in a 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 a 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 hnc colander, add four
pounds OF ripe pears peeled and cut into
small pieces, and cook over slow hre
until reduced to thrce-quarsers OF the
amount, then add sugar in the proper
ton OF threc-quaTters of a pound for
every pound of fruit and one pound for
every pint of water. Cook until a drop
OF the conserve on chilled plate viii
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
enough 10 slice smoothly. For apple
raisoe cut in small pieces two and one
half pounds OF hiSh-Aavored cooking ap-
| pies, put them over 4 slow FIRE with ore
| 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 STU
gar; cook very slowly until the above
mentioned test will apply successfully.
rub through a inc oolandcr and put in
small jars,
Served with tiny balls OF cream cheese
or fluff of whipped cream. and accom-
panied by unswcetened wafcrs and choc-
olate, raisine makes the finest kind OF
! luncheon sweet
a conserve made from ctron 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 CT 1z-lb. of lime
and one gallon OF water Let it stand
for FIVE or six hours, then drain. cover
with cold water bring to the boiling
point and drain again, Put the nlclon
the lemons, sliced, and half of the sugar
IN the preserving kettle and set away for
twenty-four hours; then add the re-
nainder OF the sugar, and cook over a
slow hre for FIVE or six hours
A dry conserve, a Turkish conceit,
is also made of citron. and will prove
practical novelty to many It is good
for a luncheon sweet or 10 serve with
iee-cream. Pare and chop very fine a
fresh citroH, cover it with slightly saltcd
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 j
thick sugar syrup made as for canning
fruit and slowly boil until a thick green
paste results, then add one-haIf cupful OF
rose-water and continue cooking until
little dropped in ice-watcr can be rolled
in firm ball Pour to the depth OF one
hall 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 Narmalade
We are so accustomed 10 look upon
the humble little green tomato as ft only
to play the part Of "supc" in the mixed
piclle-Pot. that it is hard TO associate it
with 4 toothsome marmalade, but this
fruit-for the tomato is berry-rcally
shines as a marmalade ingredient. Peel
the tomatoes and cut in halves or quar-
ters. Add the sugar, allowing about
thirteen ounces Tor every pound OF fruit
and stand away over night. In the
morning add one lemon.