Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1914-09-22
CHOICE JAM RECIPES
SELECTED FFloM The BssT OF
FRENCH COMBINATIONS.
Apple Ginger Dainty That Was Muc1
Appreciated tv Past Generation
--RaIsln and Fruit Cheese
-cur.art Catchup.

CBy Ida AMEs wILLIs)
For long time the carefully guard
ed process of making many choice jam
combinations was the despair Of the
connoisseur, ard 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 fiavoi's 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
exrravagaatly for such dainties.
Apple Gingsr.--Here is recipe for
delicious preserve given by house
wife or the old school. Six ounces or
whole white ginger. slightly bruised,
and placed in pan with two quarts
Of cold water. Boil gently until gin
ger is soft, then dra'n of the liquid.
each apple into six pieces, the long
way; core and pare them; add six
pounds OF lump sugar or granulated
sugar. Boil the whole slowly, adding
no more water than that drained or
the ginger. Shake often to prevent
burning. and boil rather more than an
hour or until the apples are a clear
transparent brown.
5atoerry and Rslsln Preserve.-Use
| the best raisins seeded. Cover the
| bar berries with water and boil. Strain
| through cheesecloth, allowing both pulp,
and juice to go through Add gen.
erous quantity Of sugar and the raisins,
and cook until it has little more,
than reached the boiling point Do
| not cook too long or it will become,
oandied. Seal In glasses or stone jars
| Delicious Jan.-Pulp six pounds or
| ripe Concord grapes and boil pulp III
| minutes to loosen the seeds, then rub
through sieve. Put pound of seed
| ed raisins, four oranges, the yellow
rind of one; one lemon and yellow
rind, all through food chopper. Mix
grape pulp. oranges, lemon, .kins and
five pounds of sugar together and boil
gently for 20 minutes or lalf an hour.
then put in glasses and seal.
RaIsin Cheese.-Peel and core FIVE
large tart apples and cook tender with
wineglass o. Madeira wine and halt
pound of loaf sugar. When soft, add
two and one.half pounds Of raisins.
split oper and seeded, and water
enough to keep from burning Cock
slowly until IT. can 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 waferliker slices 1t
makes nice sweet sandwich filling, first
spreading the bread or biscuit thinly
with cream cheese or nus butter.
Fruit cneese.-Take one pound OF
dates, one pound Of raisins, one pound
of fresh preserved figs, half pound OF
pinon nuts, a quarter Of a pound Of
blanched almonds. half pound of Pc
cans and half pound of Brazil nuts
Put all through food chopper mix to-
] gether we'll and pack in jam pots. Nice
for sweet sandwiches or sliced and
eaten with cream 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 as sweet
meats.
Currane catchup.-If you have an
abundance of red currants in your
kitchen garden and want nice relish
to serve with game, duck or roast
chicken. make currant catchup; 1t will
be a 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
porcelain-lined kettle until quite
thick. Add a teaspoonful each OF
cloves, cinnamon and ground black
pepper Boil little longer, strain
and bottle.