Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1914-10-14
HOUSEWIFE AND
HER MARKETING

There is still time for the housewife
who has been away all summer to fill
the shelves of her preserve closet Late
peaches and pears, yellow tomatoes, an
occasional watermelon or citron, and
grapes galore are still in market, While
ounces are just beginning to come In
in abundance.
Both green and ripe tomatoes are avail
able in quantities for chopped pickle OF
various kinds, and will be until frost
catches them" as a market woman ex-
pressed 1t the other day. Peppers are
also cheap and plentiful, though onions
are rather scarce and certainly higher
than usual Cabbage is, Of course, all
ways with us, string beans are still in
market, and that best part OF mixed
pickle to many palatee- -caulhower-is
just making its snowy wy-headed appearance
on market benches.
Many housewives are arguing that the
high cost Of sugar makes home preserv-
ing a doubtful economy, but as bought
en-" preserves will undoubtedly cost more
than usual the coming winter, the situ-
alton is practically unchanged. Where
time is no object 1t certainly seems worth
while to make preserves in the home, es-
pecially If there are growing children to
devour them.
In preserving. as in all forms of cook
cry. the essential thing is to be ready
before actually beginning work. The
housewife will save both time and nerv-
Gus wear and tear by having on hand all
the sugar, lemons. spices and vinegar
she will require, to say nothing of enough
jars and new rubbers, jelly glasses or
other containers, before the preparation
OF fruit is undertaken.
Branded peaches-Instead of peeling.
place Whiteheath peaches for three min
utes in scaldng water In which a small
lump of washing soda has been dissolved.
The skins can then be rubbed off easily
with a coarse towel. leaving smooth, firm
fruit. Drop peaches, few at time,
into syrup made of five parts OF gran
ulated sugar to one of water. and boil
until they can be pierced with a clean
straw. Take from the syrup, cool, and
arrange In glass jars. When the peaches
have all been cooked, let the syrup boil
until 1t is quite thick. then cover peaches
with equal parts of syrup and white
brandy, and seal. This is by no means
hurry-up work, as only small quantity
of fruit can be handled at a time.
A qulnoe recipe from an old cookery
book published in 1886 is not only inter-
esting because of it's quaintness. but
makes a good preserve. AS "pippin
liquor" is undoubtedly cider. it shows
that the popular apple-qulnce combina-
ton existed from earliest times.
ITO make whole ounces whlte-Take
the largest ounces of the greenest color
and scald them till they are pretty soft;
then pare them and core them with a
scoop: then weigh your ounces against
SO much double refined sugar, and make
a syrup of one-half, and put in your
ounces and boil them as fast as YOU
can: then you must have in readiness
pippin liquor; let IL be very strong of
the pippins. and when 1t is strained out
put in the other half of your sugar, and
make II a Jelly, and when your ounces
clear put them into the jelly and let
them simmer a little; they will be very
white; so, glass them up and when they
are cold, paper them and keep them in
a stove" From the authors use of
stove" throughout the book, II must
have been the old name for our present
storeroom. He invariably uses ''fre" as
the place where the cooking is done.
Ginger pears-Peel and slice fruit. Let
simmer until tender in a syrup made OF
four parts sugar to one of vinegar Spice
with small quantity of whole cinnamon