The Hartford republican. (Hartford, Ky.) 18??-1926, 1911-07-28

quarters OF an hour, stirring with
a wooden Spoon all the time.
RED GOOSEBERRY JAM.
Talae the rough. hairy goOssbcrrses
and TO svory pound of picked fruit
allow thre ~quarters pound of loaf
sugar. Boil the gooseberries with a
little water or red currant juiceystir-
ring well for one hour; add the sugar
ard boil again for forty minutes, skim
ming and stirring all the time.
CHERRY JAM.
Take picked and carefully assortc'
cherries, and to every pound allow
ons half TO threc-qranters pound
of sugar, according to taste and the
dampness Of the season; stone the
fruit and boil carefully, stirring for
half an hour; then add the sugar,
boil and skim for another half hour,
and Just ID fore 1t is done add some
ue this b.anch ID ard split Kernels or
a few drop5 ratafia.
RASPBERRY VINEGAR WITH SU-
GAR.
Mash The fruit i'm am earthen bowl.
To every pound OF raspberries add a
pint of vinegar; cover and let it
stand two or three days. Then press
it thncrgh jelly bag. To ewrey
pint add half pound of boat sugar
and st aae juice on the fire to
come to boil, taking off any scum
that rises. ALLOW five minutes gem
tie boiling, set it to cool, then pour
into small bottles and cork we'll.
CURRANT VINEGAR.
A fine vinegar may be made from
!, currauts by simply PRESSING the fruit
! to q mash; bet DIT stand over night,
then stRin the juice off clear and fill
the botNs to the brim. Set them.
uncorkedNn the sun or in warm
place untA fermentation CEASES. Any
little imputty that rises skim off
with a piecN of plotting paper and
cork the bottNs WILL. White currants
are excellent fv delicate, pale vim
egar.
WILD GRAPE EILY FOR GAME.
One gallon of eeen grapes, one
pint of vinegar, to tablespoons of
whole cloves. two teaspoons of stick
cinnamon, one and ue-half quarts
, of sugar. Cook the irredients ex-
ceut the sugar until thagrapes are
| tender Strain Through Jelly bag.
: Put the juice in the KEITH and boil
, for twenty minmtes. Add She sugar
heated and cook until it WI Jelly
: about five minutes will be needed.
: CANTALOPE FOR LUNCHEON.
, Gut i'm halves, chill and justbsfore
: s5rwirg pile with ps served inger
= ard CROWN with whifVed and 4yht-
e ly sweetenad cream.
d Ginger ice cream or " served 81
n genad pears, are also delicious servd
t in cantaloupts.
i CanGaloupas make a delicious pdckI
$ CANTAaIOUPE PIqlLE.
CuM tina fruit in slids, }nove the
ss,ds ard soft part and bel very
o thin. Boil in Lightly saith water
V tan minutes. rmovs and cootTo sew
d en- pounds of fruit allow onehlart OF
It vinegar, three pounds of sugA throe
d pil c,ss stick cinnamon four fnchss
d long and ONE ounce each alaste and
ID cloves. Bell sugar. vim gar amdpices
ID tnga.har tan minutes, add theliced
Id melon and cook five minutes. take
az out ths fruit with a SKINNER, and
a pack in jars. Cook the siTup TENN
V uas longer ard pcur over fruit lin
k Jars. Prsaved ginger is consf-
Id I'D I'm Improvement by many
= CAKE FILLING FROM PRESERW
Id MELONS. \
- This is quits out of the ordina
Nv ard most .xoe hnt. Dram the sir
liIrCNn u IClN~ IN Wd~St PiN'~|''
~ Add ons cupful sugar ard cook un
~" it thr ads. Chip che pr'servss fiji
add to the boileld sirup, take from
fire and beat until part ally cool
w then spread bs.wten layrs of VIII
or sponge cake.
- MELON MANGOES.
aft Thlse may be made from SIN
n green watarmalons On musNmeSo
preferably the latter. Cut out a S
ton of the melon about an ir
a wide and three long, then scoop
NJ the seads and soft portion. Place
did fruit in earthen or WOOD IN racep
md Gle and Let them soak over night
m strongly salted water. In uhe mo
id ing drain and put the cut portion
ng one side. whIsre you may know to
them whene they belong.
For the stufing, chop enough y
t.s white cabbage TO fill the cavitiss,