Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-16
Keg of Delicious Sap
Lasts Short Time if
You Make Jelly
Sauce and Bever-
ages of Sparkling
Apple Juice That
Members of the
Whole Household
Will Like.


w sess a brisk hardness or
whether IL is the bubbling
cider just run through the cider mill.
sweet and mild-it is all cider. and il is
all delightfully."- suggestive OF the return
OF autumn and the long evenings indoors.
And thank the powers which bring the
eyer-changing seasons. 1t is autumn
again and IL Is cider time
Even the small household should be
able to use whole keg of cider. for
there are more ways Of USING cider than
most housewives imagine.
mere is a recipe for the good old Eng
lish mulled cider:
Beat three eggs and add a few table
spocnfuls Of sugar. according to taste.
Have a quart Of cider boiling and pour
lit over the eggs, stirring II constantly
as you do so. Now put the mixture back
on the stove ard boil again. Serve hot
In glasses or stems IL you are afraid of
breaking the glasses.
A*
| Cider cup calls for pint of cider. one
I wine glass full of sherry, two tablespoon
fuls brandy. the rind Of a lemon. half
an orange sliced thin. three slices Of GU
cumber. X In season. sugar to taste. a
little grated nutmeg and liquor glass
OF Curacao. The ingredients should be
mixed fresh and served in tall glasses
with spoons.
| Here are two rules for making cider
jelly. The first one, to be made in small
quantities for immediate use. calls for
| two ounces of gelatin in little water.
Add it to two and a half pints Of cider
and one pound Of sugar till II begins to
thicken. Strain through a cloth and turn
out into jelly mold. When cold and set.
serve with cakes and cream.
The other jelly recipe calls for good
acid winter apples which should be
washed. stemmed and cut into quarters
and put in the preserving kettle with
four quarts OF fresh cider to every eight
quarts OF apples.
Boil until the apples are very tender
and then strain, measure, and for every
pint of juice add a pint of sugar. Stir
the sugar and juice until the sugar has
dissolved and tHen put on the fire tin IL
hollis. Then draw or from the flame and
skim carefully. Repeat this boiling and
skimn1ing process three times Then pour
into jelly glasses that have been brought
to the boiling point. and set in the sun
shine to cool.
X
Here is a delicious cider cake rule It
fuls OF sugar. three eggs. four cupfuls of
flour. one teasroonful of allspice. a tea
spoonful of baking soda and cider Cream
the butter and sugar and add the eggs
well beaten. Then add the flour and spice
and soda and enough cider to form a
stiff batter. Bake in a hollow tin. II
makes a well chosen dessert wen served
fresh and unfrosted with nuts and raisins
INnv 30
can be used. 1t Is made by rubbing to-
gether one small tablespoonful of flour
and two tabIespoonfuls of butter and add
ing one cupful of brown sugar and two
thirds Of cupful of boiling cider. Sim
mer the mixture till 1t is smooth and
creamy. stirring constantly. 1t should be
served Immediately.
A good many cake rules and all mince-
meat rules call for boiled cider. but few
explain how to boil it. Here is the best
way. Take very new cider and boil
steadily but not rapidly till Ii has been
reduced one half, skimming from time to
time. Allow 1t to cool and then bottle
and seal the corks with sealing wax and
use as needed. mold will probably rise
on top of the cider in the bottle, but
this does not injure the cider in tie least.
and can simply be removed when the bot
tie Is opened.
!. II your cider gets too hard to drink re-
member that It is not wasted. for tho
best possible table and cooking vinegar
Is made from cider. You VIII need ono
and "a half pounds or rye -four for a bar
rel of cider and considerably less for the
amount needed In a small household, Mix
the flour with little vinegar and add
enough hot water to make thick paste
Put it into the barrel or keg and stir well
with stick or wooden spoon. Put 1t I'm
q warm place for ten days After that
1t can be bottled and will keep for q year
or longer II properly sealed.
But after ALL why should there be any
cider left to make vinegar out Off. If we
follow the directions of a noted French
specialist we would drink II all for our
health. This man Of science says that
for govt II 10 excellent and should be
drunk when the fermentation has Just
completed. before 1t has begun to get
'.hard."' and should be diluted with q
third Of water.
For any one. whether he has govt or
not. the doctor says II is splendid
knraf ;f,tR ur svr,k 40