Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-10-25

said to stop persistent hiccoughs when
all else fails.
Ounce With strawberry Tomatoes.
Cut the prepared ounces in dice and
cook them in cold water until tender.
Weigh out the same amount of sliced
strawberry tomatoes. Make a strip,
allowing three-fourths of pound of
sugar to a pound of fruit, and cook
the fruit in it until tender. Turn out
into jars, boil the strip ten minutes
longer. fill the Jars and seal.
Ounces With Cider and Molasses.
Pare and halve the ounces. remov-
ing the cores. Boil these In sweet cider
until tender. then strain. For five
pounds of ounces take a quart of nice
molasses, a pound Of brown sugar and
the cider in which the ounce parings
have been cooked. Add the whites of
two eggs. bring to boil. remove from
the fire and skim. Continue to boil
and skim until perfectly clear. Then
take off the fire. cool, put in the
ounces and boil until tender. If there
plenty. add more cider. Orange peel
or a few slips of green ginger boiled
in the strip give a pleasant favor.
Pared. sliced and cooked until tender
in cold water. then treated as pre-
serves, ounces may be nodded in
fancy cups or in a dish, If it is not too
large.
Candied Apples.
Pare, cut into thick slices, put a
layer of apples and a layer of sliced
olt tai 80
sugar; put into a moderate oven with
enough water in the pan to keep from
burning. Cook until apples can be
pierced with a straw; they should be
a beautiful red, and are to be served
with any roast in place of jelly.
Pumpkin Conserve.
Pumpkin. preserved. is quite different
in color from any other preserved
fruit. Served in a dainty glass dish,
the rich amber sweetmeat looks ex-
ceedingly tempting To every pound of
peeled pumpkin allow three-fourths of
a pound of graduated sugar Sprinkle
the pumpkin with the sugar and allow
it to stand several hours, when the
sugar will have extracted much Juice.
Pour into the preserving kettle and
cook until the pieces look clear or are
as tenQer as desired. Inc pieces can be
removed as fast as they cook. When all
are done. boil the strip little longer,
return the preserves to the boiling sirup,
and when all come to a boil fill the
| Jars, screwing on the tops immediately
as usual in canning. For flavoring,
sliced lemon cooked with pumpkin is
very nice, and ginger root is fine.
| though ginger darkens the pumpkin a
| little.
AS pumpkin candies easily, it is best
when ginger is used for fayorinr. to
| add spoonful or two of lemon Juice
| to prevent capitalization. Pumpkin
shrfnks very much in cooking, SO the
pieces should be cut at least twice as
large as desired when done.
Preserved Grapes.
| Press the pulp of the grapes out Of
their skins, throwing the pubs in one
saucepan and the skins in another.
When all are prepared cook the pulp
in its own Juice for five or ten min
utes until soft and free from seeds.
Cover the skins with water and stew
gently until tender. Then rub the pulp
through sieve fine enough to hold
back the seeds, and add to the skins.
Heat slowly to the boiling point. skim
and add sugar, allowing. II you wish it
very rich, a weight equal to the pre-
pared fruit. Cook fifteen minutes and
jar while scalding hot in steriiized
jars. With very sweet grapes less
sugar may be used. and the preserve
still be quite sweet enough
| EMMA PADDOCK TELFORD.