Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-09-13


cold water to come nearly to top of ap-
pies. Cover and cook slowly until ap-
pies are soft and broken, stirring occa-
sionally, using a wooden spoon. Then
allow juice to drip through a double
thickness of cheese cloth, or jelly bag.
Boil twenty minutes and add an equal
quantity of heated sugar. Again let
boil, skim and cook until when tried on
a saucer mixture jellies. Fill glasses,
set in sunny window, let stand twenty
four hours; cover and keep in cool dry
place. This Is excellent to use for sweet
sandwiches or jelly roll.
spICED GRAPES
Wash and remove stems from eight
pounds of grapes; separate skins from
pulp, heat pulp in a kettle until seeds
may be readily removed; put through
coarse strainer. Add strained pulp to
skins with four pounds of brown sugar
mixed with two teaspoons ground CHINA
mon, one teaspoon of Glove, one-half tea
spoon of mace, and one pint vinegar.
Cook slowly two hours. Wild grapes
are the most satisfactory, but when not
procurable, cultivated ones may be used,
selecting those which are under ripe.
PRESERVED PINEAPPLE.
Pare pineapples, remove eyes and chop
soft part. Put pineapple and sugar in
alternate layers in earthen bowl, using
equal quantities of each; cover and let
stand in ice box over night; in the morn
ing, drain and boil syrup until, when
slightly cooled in saucer, 1t Is the con-
sistency of honey. Skim frequently
during the boiling. Remove from range,
add fruit to hot syrup and let stand until
cold; then fill jars and seal. Use in
making whips, or as sauce for cold pud-
dings and ice creams.
PEACH MARMALADE.
Dip peaches in boiling water, few at
a time, to remove skins, cut in halves
and remove stones; there should be four
quarts. Put peaches in porcelain-lined
kettle, heat gradually and cook slowly,
stirring occasionally until we'll mashed;
then rub through fine sieve. Add five
pounds sugar and cook twenty minutes,
after sugar is melted, stirring constantly.
Put into pint jars.
Buy large selected crab, apples. Wipe,
remove stems, thinly pare, cut in quar-
tiers and core; there should be four
pounds of fruit. Pare the yellow out
side skin from two oranges and cut in
small strips, rejecting the white inner
skin. Thinly slice the oranges, discard
ing seeds If there be any. Arrange the
fruit in alternate layers in porcelain
lined preserving kettle, sprinkIing each
layer generously with sugar; using in
ali four pounds. Place on back of range
that it may heat slowly, and allow it to
cook until the consistency OF jam. Turn
into glasses, cool and cover. During the
latter part of the cooking 1t should be
watched carefully to prevent burning
TUTTI FRUTTI CONSERVE.
Wipe and remove stems from two
pounds of blue plums; immense plums
in boiling water, and remove with skim
mer as soon as the skins can be easily
slipped off. Wipe, pare, core, and thin.
ly slice two pounds each OF apples and
pears. Arrange fruit in alternate layers,
sprinkling each layer generously with
sugar; using in all five pounds. Place
kettle on back of range and cook slowly
until mixture ia thick, stirring frequent
ly. Rub through sieve to remove plum
pits. Add one cup of washed and stem.
med sultana raisins, return to kettle
and cook until raisins are soft.
OUNCE AND APPLE JELLY.
Select the ripest and most perfect
shaped fruit for canning. The parings
may be used for jelly. To these add
three pounds each of ounces and sour
apples, wiped, stems, seeds, and bios
som ends removed; then cut in small
pieces. Put in kettle, add cold water to
cover fruit, and cook slowly until ounce
is soft. Strain through jelly bag. Boil
juice twenty minutes, and add an equal
quantity of heated sugar. Skim, let boil
five minutes and turn into glasses. Let
stand twenty four hours and cover.
SWEET PICKLED PEACHES.
Boil one pint of vinegar, two pounds
of brown sugar, and one ounce of stick
cinnamon for twenty minutes. Dip
peaches in boiling water, a few at time,
to remove skins; using one-half peck.
Stick each piece with four cloves, cook
ing few at time In the hot syrup until
soft. Fill pint jars with peaches, over
flow with syrup, put ON covers. If jars
having screw tops are used, examine
them the next morning to be sure they
are tight.
CANNED YELLOW PLUM TOMATOES.
Wipe two quarts yellow plum toma-
toes; cover with boiling water aud let
stand until skins may be readily remOv-
ed. Boil two cups OF water and two
cups sugar ten minutes; thinly slice two
lemons, remove seeds and add lemon to
syrup. Cook tomatoes In syrup a few
at a time, until soft and clear, being
careful that they do not lose their shape.
Fill pint jars with tomatoes and lemon,
overflow with boiling syrup and put on
covers.
CURRANT JELLY.
Pick over currants, but do not remove
stems; wash aud drain. Mash few in
the bottom of q preserving kettle, using
q wooden potato masher, and 80 continue
until all the berries are used. Bring to
the boiling point and let simmer until
cur.ants look white. Strain through q
coarse strainer, then allow juice to drop
through q double thickness of cheese
cloth or jelly bag. Measure, bring to
the boiling point and let boil six minutes.
Add an equal measure fine graduated
sugar which has been heated In the oven,
care being taken that 1t does not become
brown with heat. Let boil three min
utes, skim. and pour into sterilized jelly
glasses. Place In a sunny window and
let stand twenty-four hours. Cover, and
keep in cool, dry place.
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