The Butler weekly times. (Butler, Mo.) 1881-1918, 1912-08-01
Recipes.
The CoTnmoner.

4uoi 10, hoI1 a pun Vi vinegar dIlu Ndl1
an ounce each of cloves, allspice and
fine cinnamon. Put the berries, sugar
and vinegar into preserving kettle;
tie all the spices together in bag of
coarse muslin and add to the fruit.
Heat slowly and boil for four minutes,
then remove the berries with skim
mer and lay them on sieve; return
the syrup that drips from this into the
kettle and let boil until it threads.
Put the berries into large jar and
pour the hot syrup over them; or
pack in self-sealing jars in the same
manner. See that there is syrup
enough to fill the jars and crowd out
the air; cover tightly and store in
cool place. This is excellent with
cold meats or left-overs,
Preserved Damson Plums-This is
one OF the best plums for preserving.
Select ripe, firm fruit, pick over care
fully and use only perfect ones; let
water run over them lightly to remove
dust; leave stems on. To each pound
of fruit allow one pound of granulated
sugar; put the damsons in a large pre-
serving kettle with just enough water
to prevent burning, and let simmer
gently until the skins are tender-not
burst open; then add the sugar and
boil gently for ten minutes, removing
any scum which rises to the top. Have
perfectly clean, sterilized glass jars,
fill in the fruit boiling hot and seal.
Canning Plums-Have the best
quality of fruit you can afford, pick
over carefully, then weigh, and for
each quart jar allow eight ounces of
sugar. To make syrup, fill one jar
with plums, then pour in all the
water it will hold, then pour the water
out into measuring cup, and for each
dozen jars to be filled allow nearly
fourteen measures equal quantity of
water, and put in the preserving ket-
tie with the sugar; stir until thorough
ly dissolved. Pack the jars with the
fruit and pour in syrup to the shoulder
of the jar; then cover loosely with the
lids. Lay wooden Stats in the bsttom
of the boiler, set the jars on these,
pour cold water into the boiler to
reach the shoulders of the jars, cover
the boiler and stand over the fire.
Pour the remainder of the syrup into
a sauce pan and let boil. Note the
time at which the water in the boiler
begins to boil; let boil ten minutes,
then lift the boiler from the fire, lift
out each jar singly, fill with the boil
ing syrup, screw down the top tightly,
and return to the boiler, and leave all
in the covered boiler until the water
is cold, then set each jar on the top
end to test, unless the top of the lid is
we'll sunken, in which case it is al
ready alright.
Picking Time
Spiced Sweet Pickles-Select tiny
green cucumbers and pour over them
4 strong brine which has been heated
o the boiling point. When the brine
las become cold heat it again and pour
over the cucumbers, and when it has
cooled the second time, drain it off
md throw it away and rinse the pick
es we'll in cold water, being careful
lot to bruise them. Dry them care
ully and pack them in a jar, or jars.
Make syrup of one quart of vinegar
md eight cups of brown sugar, put in
nixee whole spices to suit the taste,
Using tablespoonful to each two
quart jar. Heat the vinegar and
spices to the boiling point and pour
'ver the pickles; pour off the next
lay, heat again, and pour over the
,ickles. Put two or three very Small
ed peppers Gf liked in the top of
ZACH jar; if the syrup seems thin,
'our it off third time and thicken
" cooking until it is of the right con-
istency, then fill the jars to overflow,
nd seal.
Good Chill Sauce-Peel two dozen
arge ripe tomatoes, four white onions
f medium size; add three green pep
ers, and run all through chopper,
r chop fine. Add three cups of vine
ar, four rounding tablespoonfuls of
alt, half level tablespoonful of
round allspice and cloves mixed, one
up of brown sugar, and boil slowly
,r three hours. 1t should be thick
nd we'll done. Bottle and seal.
Spiced Plums-Wash and prick
ach plum with needle, but do not