The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-07-24

striving all the time, then spread ION.
plates and dry IN the sum 81 H the
weather is hot, three days will suf--
dee. When the paste on the edges
hooks like leather and cleaves from die
plate readily, ia knife is passed
around the edge, 1t is ready. Dust It
with white sugar, then roll up. II
stored in dry place 1t will keep for
several months. 43. =. : 81 N Il. Ssis :5ss
Preserved cftron Melon. 8
Pare and cut the melon into nice
pieces about an inch thick and weigh
It. Boil gently until tender fns just.
enough water to cover it.; as soon ass'
tender take it out and lay on a plat.
ter, Make a syrup with as much SUI
gas as the melon weighed E before
cookng) and the water in which it
was boiled. Let this boil sone ! hour, 3.
then put In q. melon and one lemon
sliced to each pound OF melon, also q
few cloves. Simmer ffty minute take
the melon out and boil the syrup half
an hour longer. Pour over the melon
while hot. g a: FL s{s5i
Preserved Bartlett Pears. 3,..:. s5.S !: z
Take twenty Ave of these pears.
pare them and cut An halves, remove
the core and drop at once into a. bowl
OF cold water to wllich The Juice of one
lemon has been added. Put three
pounds Of sugar and three spints OF.
water In q kettle, place on the fire ami
bring TO q boil: Skim carefully, then
drop IN the pears and cook Unfit ten
der, but not broken Take; them. out:
carefully and pack In hot jars. Cook
the syrup q little longer, iii the cans
to .ovarnowing, then seal. Il desired:
the juice aid yellow rind OF two lem
ons cut In strips and an ouneesof GIN
ger root may be added when ftf1e,
syrup Ii made. s Il: sSs q
French sRaisins Marmaladsl
Take an equal weight .of pears and
grapes. Cock the grapes "a sa5: little
water until soft, then press through
a colander to remove the seeds. Add
the pears. cored and sliced, and sim
nler until thick, stirring very ire Ire
auently. When thick sweeten to taste,
scald and strain through u c olander.
:ss spiced Plums. 5z+ .sg5s
+. For seven pounds OF plu1ns take
three and one halt pounds OF brown
sugar, one pint OF vinegar, one ounce
each Of cloves, allspice and mace, and
Two ounces Of cinnamon; putting the
spice IN q thin muslin bag. Cook
slowly until the juice is a thick syrup.
s:s.5> Wild Grape Marmalade. 4.
Cut open the grapes with small
knife and remove the seeds. Allow
one pound Of sugar to each pound OF
fruit. Cook the grapes with a little
water and boil twenty minutes. 8 Add
a av1n
poured into q cold saucer will hold it's
shape. Remove at once and pour in
cups or glasses. $.t:$%@ z*5.s
Ounce Preserve - /
Pare, core and weigh the fruit, put
your preserving kettle with one pint
OF water to every pound OF fruit and
boil ten minutes or until tender
enough to pass broom straw through
them. Il they are not perfectly ripe
they will require longer boiling. Take
out one at @ time and place on dishes
to drain. Allow one pound OF sugar
to every pound Of truth. Put the sugar
in a kettle with enough water to dis
solve 1t then put IN the fruit and BOIL
until the cloudy look disappears, skim
ming all the time. Lay the fruit on a
dish to cool then put 1t In Jars and
pour the hot syrup over 1t. Cover with
apaper dipped in brandy, before seal.
ing +. ", 755.s !3'5 *}ssSt<
| Burberry and Raisin Preserve. \
Use good raigtns with the stones re-
moved. Cover the banbe1Hies with wa
ter and boil. Strain through q piece
i of cheesecloth, 90 as to exclude the
skin and seeds Add a5 generous
amount Of sugar ana ths radsins and
4 cook until It has boiled q Jew min
tutes: Do not cook too long az there ia
danger OF It's becoming candied, Il
may be canned ID glass jars % sealed
tightly In q stone crock. III