Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-24

for when done the fruit must be cooked
down to rich velvety mass that can be
nodded, and thinly sliced like cheese.
To prepare dry conserves the fruit
is cooked in rich syrup until the latter
has struck through" The fruit is Their
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 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 proper
ton of three-quarters of pound for
every pound of fruit and one pound fol-
every pint of water. Cook until drop
of the conserve on chilled plate will
keep its shape.
| Turn into small glasses or gallipots
hours. When the cooking process Is
1
enough to slice smoothly For apple
raisne cut in small pieces two and one
half pounds of high favored cooking APP
pies, 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 SUI
gar; cook very slowly until the above
mentioned test will apply successfully,
rub through fine colander and put in
1 small jars.
Served with tiny balls of cream cheese
or fluff of whipped cream, and accom-
panied by unsweetened waters and choc-
j olate, raisine makes the finest kind Of a
luncheon sweet.
A conserve made from citron melon is
very good. Make it in the proportion oil
ten pounds of melon, eight pounds Of
sugar, four large lemons and one-fourtf
pound of green ginger root. Pare ane
cut the melon in small pieces, then cover
it with lime water made of 1a-lb. of limt
and one gallon of water. Let it stant
for five, or six hours, then drain, cover
with cold water, bring to the boiline
point and drain again. Put the melon
the lemons, sliced, and half of the sugar
in the preserving kettle and set away fol
twenty-four hours; then add the re-
mainder of the sugar, and cook over /;
slow fire for five or six hours.
A dry conserve, Turkish conceit
is also made of citron, and will prow
a practical novelty to many. 1t is gooe
for luncheon sweet or to serve with
ice-cream. Pare and chop very fine a
fresh citron, cover it with slightly salted
water and boil until tender; drain and
4 cover with diluted white wine vinegar OF
lemon juice and let stand at least twenty.
four hours. Drain again, cover with 4
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 Will
glass and stand in the sun-or In a COO,
, oven--for twelve hours. Cut In fancy
shapes and pack in layers, with gran,i.
lated sugar between, in air-tight boxes.
/ Tomato Marmalade
We are SO accustomed to look upor
) the humble little green tomato as fit onl,
to play the part of "supe" in the mixed
/, pickle-pot that it is hard to associate il
with a toothsome marmalade, but tti.
truit-for the tomato is berry--reall,
shines as a marmalade ingredient. Pee
the tomatoes and cut in halves or quar-.
tiers. Add the sugar, allowing abou
thirteen ounces for every pound of fruit
and stand away over night. In til,
u morning add one lemon