Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-02-17
Hints on Late Winter
Canning and Picking

Most housekeepers find at this time of
the year that their stock Of fruits and
jellies iii they are so fortunate as to have
any is diminishing. Much can be done
to replenish it, for many sorts of pickles
and preserves can be made now and
with more comfort than when the sum-
mer is at it's height. Apples. lemons.
oranges and grapefruit can all be turned
to account.
Perhaps, owing to the continued warm
weather. the apples on hand are not
keeping well. The following recipes
will furnish economical ways OF prepar-
ing them for future use.
Preserved apples are made of sour APP
pies pared, cored and CHARTERED Weigh
them and use pound for pound Of granu-
lated sugar and apples. To each pound
of apples allow a cupful of water, the
juice of two lemons and the grated rind
of one. Boil the sugar and water, add
the apples are tender. Seal in jars and
put in a cool place until wanted. These
preserves are delicious eaten with spice
or fruit cake.
Apples are also a delicacy canned with
pineapple To every four pounds of APP
pie use one good-sized pineapple. Pare.
quarter and core the apples and after re-
moving the skin and eyes Of the pineapple
crate it. Mix a pound and a quarter of
sugar and quart of water, stir over
the fire until the sugar is dissolved, add
the grated pineapple and bring to the
boiling point. Carefully slip in the APP
Piles (Which have previously been boiled
tender and drained) and simmer Il few
moments. Then can the mixture.
To make apple jelly wash apples and
slice them without removing skin or
Sopdc Rarely no ,r}f tor
and cook slowly until the APPLES are very
tender. Drain them through a jelly bag
overnight. To one pint of juice allow a
pound OF graduated sugar. Let the juice
Stir until the sugar is dissolved. then boil
rapidly until the jelly point is reached,
put in tumblers and seal.
Lemon pickles are a condiment which
is especially tempting in hot weather, and
supply made now will be appreciated
in the summer Scrub the rind Of twelve
lemons and make three or four length
wise Sits in each lemon. Fill these Sits
with salt and let the fruit stand in an
every day in the brine that forms Re-
move the lemons and add to the brine
quart of cider vinegar, one pepper and an
ounce of green ginger root cut small.
Boil the liquid, skim and cool 1t and pour
it over the lemons. Seal in glass Jars.
Orange marmalade Is an appetizing SUBJ
stitute for fresh fruit which, Just when
it is most craved, in the early spring, is
scarcest. A tried recipe calls for a dozen
large oranges. sliced thin (using the skim,
with seeds and core removed. To this
add seven pounds of granulated sugar and
boil until clear. Pack in glasses or white
porcelain marmalade jars.
Another marmalade which will help
make up for the absence Of fresh fruit
| until berry season arrives Is made of
grapefruit To make 1t cover six small
grapefruit with water and boil until soft.
taking care when testing not to puncture
the skins. Drain and set aside until the
fruit is cool enough to handle Pare the
grapefruit thin with a sharp knife and
shred this rind. Cut fruit in two and
remove pulp. Add a quart of water to
five pounds OF graduated sugar and boil
until clear. Add rinds, shredded. and boil
ten minutes. then add pulp and boil until
1t will thicken when cooled.
calls for a different method. Pare half
Of the oranges very thin. being careful
not to cut into the white part of the rind
Cut this thin skin into shreds and boil un-
til tender. changing the water twice.
Crate the yellow part OF the skin from
the rest Of the oranges. Remove all
white from all the oranges and cut the
| fruit in very small pieces. Use a pound
| of sugar to every pound Of fruit. Drain
ine juice OH all the sugar, without press
ing the pulp. and boil until clear Add
the boiled shreds Of the skin cook ten
minutes. add the grated rind and all OF
| the pulp and boil until it will thicken
when cooled.