The comet. (Johnson City, Tenn.) 1884-1916, 1914-10-08
For WOm@Hl and HlOm@o
THINGS WORTH KNOWING.

THINGS WORTH KNOWING.
The reason that some marmaladt
will not jelly is because it has moi
been boiled enough. Marmalade needs
a great deal more boiling than jam. II
requires from two and half to three
hours.
When baking small cakes or buns
-four the tins instead of greasing
them. The cakes will not stick to the
tins, and will bake quite as well,
THE TABLE.
Flour Fruit Jam-Five pint boxes of
red raspberries, three quart boxes of
currants, one pound best table raisins
(seeded). three-quarters pound granu-
lated sugar to one pound of fruit !;
grated rind and juice of two oranges.
Cook until it will jell. Put in jell
glasses
Jam for Cold Meats-One quart
! blackberries, one quart gooseberries,
three-quarters pounds graduated sug-
ar to one pound of fruit. Cook until
it will jell. Put in jell glasses.
Spiced Currants-Four quarts cur
rants, one cup vinegar, six cups of
sugar, one teaspoon cinnamon, one
half teaspoon of cloves. Cook until it
thickens or jells.
Pear Conservative pounds pears
chopped or cut in small pieces, FIVE
pounds sugar. Let it stand over night.
In the morning add one pound seeded
raisins, three oranges, the juice, and
cut the rind in small pieces, juice and
grated rind of four. lemons. Cook I'M
til it will jell and just before taking
off add one-puarter pound English
walnuts broken in small pieces.
Currant and Raspberry Jelly-Pick
over currants but do not remove stems
wash and drain. Pick over raspber-
ries. Use equal parts of currants and
raspberries. Mash a few in the bot
tom of preserving bottle using a
wooden potato masher, and so con-
tinue until all the fruit is used. Bring
to boiling point and let simmer until
currants look white, strain through
coarse strainer, then allow the juice
to drop through double thickness of
cheese cloth or jelly bag, Measure,
bring to boiling point, let boil five
minutes, add an equal amount of
heated sugar, boil three minutes,
skim and pour into jelly glasses. Place
in sunny window for twenty-four
hours. Cover and keep in cool, dry
place.
Raspberry Jam-Look over berries,
mash a few in bottom of preserving
kettle, using a wooden potato masher;
continue until fruit is all used. Heat
slowly to boiling point and measure.
Return to kettle, add an equal amount
of sugar (heated) and stir until thor
oughly mixed. Again bring to boiling
point and let simmer forty minutes.
Store in tumblers or stone jars. Black
berry jam may be made the same way.
String Beans-String two quarts of
beans. Wash and boil until tender in
sailed water. When tender, drain, and
put in stew pan and shake pan over
the fire until all moisture has disap-
peared. Add four tablespoons of butter
five drops of onion juice and the juice
of one large lemon. Keep moving the
stew pan. do not use spoon to
stir the beans, as it breaks the beans).
Serve hot.
Sour Milk Pancakes-Sift together
one pint of flour, tablespoonful of salt
and tablespoonful of soda. Add
gradually scant pint of sour milk or
cream, beating until bubbly. Make a
very hot griddle. Some good cooks
prefer to mix the sour milk with the
flour overnight, adding salt and soda
in the morning. A well beaten egg
may be added, if desired.