Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1914-09-23
CHOICE JAM RECIPES
Objected FROM THE BEST OF
FRENCH COMBINATIONS
Apple Ginger q Dainty That Was Much
Appreciated by . Past Generation
--Ralsln: and Fruit Cheese
i 3s-Currant Catchup. p

(By L1DA AMES
For q long time the carefully guard
ed process of making many choice jam
combinations was the despair OF the
connoisseur, and lover of dainty fruit
sweetmeats. Most Of the choice jam
combinations may be traced to south
ern France, where the good house
wives OF Provence and the part ada
cent to Barbecue, which is famous for
its choice preserves, very reluctantly
impart the secrets Of their art. The
chief element of success is combining
two fruit favors by long boiling, which
must be at just the proper tempera-
ture. These very choice marmalades
are as yet but little known here, ex-
cept by the few who can afford to pay
/. e~xtravagantly for such dainties.
Apple Ginger.-Here is a recipe for
. delicious preserve given by a house
wife of the old school. Six ounces Of
whole white ginger, slightly bruised,
and placed in a pan with two quarts
Of cold water. Boil gently until gin
ger is soft, then drain OF the liquid.
Take six pounds Of apples, cutting
each apple into six pieces, the long
way; core and pare them; add six
pounds Of lump sugar or graduated
sugar. Boil the whole slowly, adding
no more water than that drained on
the ginger. Shake often to prevent
burning, and boil rather more than an
hour or until the apples are q clear
transparent brown.
earbsrry and RaIslns Pressrve.-Use
the best raisins, seeded. Cover the
barberries with water and boil. Strain
through c~heesecloth, allowing both pulp
and juice to go through. Adds gen
erous quantity of sugar and the %raisins,
and cook until 1t has q little more
than reached the boiling point. Do
not cook too long or It will become
candied. Seal in glasses or stone jars.
Delicious Jam.-Pulp5 six pounds OF
ripe Concord grapes and boil pulp ID
minutes to loosen the seeds, then rub
through a sieve. Put a pound of 9
ed raisins, four oranges, the yellow
rind Of one; one lemon and yellow
rind, all through a food chopper. Mix
grape pulp, oranges, lemon, -kins and
five pounds OF sugar together and boil
gently for 20 minutes or half an hour,
then put In glasses and seal.
RaIsin Fchesss.-Peel and core hve
large tart apples and cook tender with
q wineglass OF Madeira wine and half
. pound OF loaf sugar. When soft. add
two and one-half pounds Of raisins.
split open and seeded, and water
enough to keep from burning. Cook
slowly until it ear be pressed through
sieve. Place in small pots or jars
and seal like jelly. Serve cut in slices
with sweetened cream, plain or
whipped. II cut in waferiker slices It
makes nice sweet sandwich filling, first
spreading the bread or biscuit thinly
with cream cheese or nut butter.
Fruit cheese.-Take one pound OF
dates, one pound of r~aisins, n pound
OF fresh preserved figs, half a pound OF
pinon. nuts, a quarter Of q pound of
blanched almonds, half a pound OF pc
cans and half q pound Of Brazil nuts.
Put all through food chopper, mix to.
gether well and pack In jam pots. Nice
for sweet sandwiches, or sliced and
eaten with a or In tiny cubes and
served with Ice cream. Or it may be
rolled in balls and dipped in fondant
or chocolate icing and served az sweet
meats.
currant catehup.-If you have an
abundance Of red currants in your
kitchen garden and want q nice relish
to serve with game, duck OF roast
chicken, make currant catchup; 1t will
be I change from jelly. Wash and
stem the %currants. Weigh. and to
every four pounds Of prepared cur
rants allow two pounds Of light-brown
sugar and . pint Of pure cider, or
white wine vinegar. Simmer gently in
Z porcelain-lined kettle until quite
thick. Add . teaspoonful each OF
cloves, cinnamon and ground black
pepper. Boil a little longer. strain
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