The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-10-29
Recipes
Spiced Currants.

+,
two tablespoons cinnamon, one
tablespoon cloves, one tablespoon
black pepper. Put the spices in a
bag. Mash the currants and put
them on to boil. After cooking a
few minutes strain out the currants
through a colander. Add the juice
to the vinegar, sugar and spices, let
them boil Is to 20 minutes and pour
over the currants.
Apple Catsup.
Peel and quarter a dozen apples.
Stew in a very little water until soft,
then rub through sieve. To a quart
OF the sifted apples add one teacup
sugar, one teaspoon pepper, one tea
spoon cloves, one teaspoon mustard,
two teaspoons cinnamon and two
medium-sized onions, chopped fine.
Stir all together. add one tablespoon
salt and half pint of vinegar Boil
one hour and bottle while hot,
Fig Preserves.
Weigh figs and allow an equal
weight of sugar. Wash them, cover
with cold water and let stand for "a
hours, drain and drop them into
boiling water and simmer until ten
der. Return to the cold water for
two days. changing the water once:
then make a syrup with the sugar
with one-quarter Of its bulk Of wa
ter, add for every five pounds the
thinly pared rind of a lemon and
one-Quarter of an ounce of green
ginger; add the drained figs and
simmer for half an hour, then bottle
and seal.
Ounce Jelly.
Peel, cut and core some fine ripe
ounces; put in sufficient cold water
to cover and stew gently till soft,
but not red. Strain Juice without
pressure, weigh and to every pound
Of juice allow one pound of crushed
sugar. Boil the Juice (uncovered)
20 minutes, add the sugar and boil
again until it jellies-about a quar-
ter Of an hour. Stir and skim we'll
all the time. Strain through thin
cloth into jelly glasses and cover
when cold The remainder of the
fruit can be made into marmalade,
with three-fourths Of q pound of
sugar to every pound of ounces, or
1t can be made into compotes or
tarts.
Green Grape Jelly. -
One gallon of grapes, three pounds
Of sugar, one pint of vinegar, two
tablespoons of stick cinnamon, two
tablespoons of whole cloves.
Remove the stems from the
grapes, wash and drain, then put
grapes, vinegar and spices in a pre-
serving kettle and cook until the
grapes are tender; turn into a jelly
bag and strain. Put the juice in a
kettle and cook for 20 minutes, add
the sugar Cheated in pan in slow
oven), and cook until 1t will Jelly;
about five minutes will be needed.
Seal at once.
Tossed Shrimps.
Put one tablespoonful of butter
into frying pan and add two ia
blespoonsful of finely chopped pars-
Icy. Take a half pint Of shelled
shrimps, dip them into flour with
which white pepper, salt and dash
of cayenne should previously have
been mixed; then throw the shrimps
into the frying pan, shake them
about until they have absorbed all
the butter and serve very hot with
melted toast.
Aspic Jelly.
Aspic jelly can be made from any
stock. To three pints of clear stock
add two ounces Of gelatin that has
been dissolved in cold water. Beat
together the whites and broken
shells Of two eggs and the yolk of
one egg, and add these to the stock.
Stir in a tablespoon Of catsup,
tablespoon Of vinegar. a teaspoon
each of savory, thyme, marjoram
and parsley, a blade of mace, two
whole cloves, white pepper and salt