The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1914-10-08
CHOICE JAM RECIPES
Collected FROM THE sEsT OF
FRENCH COMBINATIONS
Apple Ginger Dainty That Was Much
Appreciated by a Past Generation
--Raisin and Fruit Cheese
-currant catehup.
nv LmA AMEs WILLIS

For long time the carefully guard
ed process OF making many choice Jam
combinations was the despair OF the
connoisssur, and lover Of dainty fruit
sweetmeRts Most OF the choice Jam
combinations may be- traced to south.
en France. where the good house
wives OF Provence and the part ada.
cent to nar.le.Duc. which il famous for
Its choice preserves. very reluctantly
impart the secrets OF their art. The
chief element OF success 10 combining
two fruit iiAyors BY long boiling. which
must he at just the proper tempera.
ture, These very choice marmaiades
are as yet but little known here, ex-
cept by the few who can afford TO pay
extravagantly for such daintles
Apple Ginger. Here IL a recipe for
a 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 IN soft then drain on the liquid.
Take six pounds Of apples. cutting
each apple into ak pieces. the long
way. core and pare them. add sin
pounds of lump sugar or Eranulaied
sugar lloil the whole slowly, adding
no more water than that drained OF
the ginger shake often TO prevent
burning, and boil rather more than an
hour or until the apples are . clear
transparent brown,
Barberry and Raisin Preserve Use
the best ralsins. seeded Cover the
barberrles with water and boil Strain
through oheesecloth. allowing both pulp
| and Juice To 10 through. Add q gen.
erous quantity Of sugar and the rAisins.
and cook until Il has a little moro
than reached the boiling point DO
not cook too Ions or Il will become
cAndied Seal to glasses OF stone Jars.
Delicious Jam. Pulp siH pounds Of
rip" Concord grapes aud boil pulp 10
minutes 10 loosen the seeds. then rub
through a sieve. Put n pound OF seed
ed rAisins. four oranges, the yellow
rind OF Que. one lemon and yellow
! rind all through a food chopper. ME-
grape pulp. oranges lemon. ekins and
iiye pounds Of sugar together and boil
gently for 20 minutes or half an hour.
| then put IN glasses and seal.
RAlsin Cheese. Peel and core i've
large tart apples and cook tender With
~ineglass Of Madeira wine and half
pound OF loaf sugar When soft. add
/ two aud onshalf pounds Of raisins.
I split open aud seeded. and water
I enough to keep from burning Cook
slowly until Il can be pressed through
a sieve Place In small pots or jars
and seal like Jelly Serve cut In slices
with swsetened cream. plain o.
whipped n cut In waferliksr slices II
makes nice swsel sandwich filiing. nrst
spreading the bread or biscuit thinly
slth cream cheese or nut butter.
Fruit Cheese. Take one pound OF
/ dAtes. one pound Of raisins. one poand
I ~ fresh preserved nEs. half a pound OF
plnon nuts q quarter of pound OF
blanched almonds. half pound OF Pc
cans and half pound Of BraHil nuts.
pat al through food chopper. mix to-
( r.ther Aeil and pack Ia Jam pots. Nice
7 for sweet sand~ ichss or sliced aud
+ eaten With cream OF 10 tiny cubes and
served eth ice creAm or Il may DO
f rolled in balls and dipped in fondAnt
or chocolate icing and served - SWEET
meats
currsa, cs,shvp.--I' yoa have an
abundance Of red eurrAniH IN your
kitchen garden and want . nice relish
10 serve Nth game duek Or roast
. chicken make cgrrani caichup: u will
be- change from Jelly Wash ana
stem tho currah,s. Weigh, and TO
ever, four pounds Of prepared cur
rants allow TO pounds Of hEht -6ro~a
suEar snd a piRt Of pure cider. or
" hite vine vinegar Simmer gently In
a porceiaInhusd kettle antn cutie
thick ADD lsaspoonfol each 81
cloves. einnamon and groand black
t--ppsr Hoa . little longer. str~ni
ara l.fffta