Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1914-08-05
PUTTING UP FRUITS S.
20 NOT WAIT FOR The NATIVE
PRODUCT TO RIPEN.
List Of Green Fruit Preserves 40 ex.
tenslve 40 the MISREPRESENTATION
In Trying Out New Recipes
- for CONNECTIONS.

Inc woman who delights In we'll
filed shelves Of homemade preserves,
pickles and appetizing relishes does
not wait for the native summer fruits
to appear in their fully matured ripe
ness before beginning operations. The
first contribution to her stores is sew
eral dozen each. Of orange and grape
fruit marmalade. This must be made
while the fruit il at its best and the
prices reasonable. .Pieplant should be
used for jam and marmalade while the
stalks are young and tender. Then fol-
lows closely green ~gooseberries, which
many housewives like preserved In
many ways. In fact the list Of green
fruit preserves is almost as extensive
az the ripe, and the woman who loves
to preserve and jell and jam" fnds
1t very hard to resist the fascination OF
the work, especially when it comes to
trying some new recipe for q confec-
ton :indorsed by q friend.
Grape Fruit MarmaIade.--lt is not
too late to make a little Of this deli
.cious marmalade, though it should be-
prepared much earlier! It may be made
without lemons. II you prefer; allow
ing four pounds Of sugar to four
pounds of the fruit pulp. When COM
bined with lemons, proceed in the fol-
lowing manner: Take half . dozen
ripe, heavy grapefruit, wash them and
cut in thin Slices Remove the seeds
and as much Of the white skin as pos
sible. Cover with water and stand
over night. Cook slowly for two hours,
then add the sugar and let It simmer
until thick. Fill glasses. seal and keep
in q cool place.
Rhubarb Marmalade. - Wash and
chop enough rhubarb to make . gal
Ion then steep it quite soft. To each
pint Of the rhubarb allow q pound Of
%granulated sugar, q pound of seeded
bunch raisins and a ripe pineapple
minced fine. Boil and stir until
smooth and thick. FIJI glasses and
seal and keep in q cool place.
Gooseberry Jelly.-Remove stem and
blossom from the berries. and to each
pint Of berries add one and one-half
,cupfuls of water. Simmer until the
berries are broken, then turn them
TITO y Jelly UA8 AuN uAoAA oySAA 01ssS
Measure the Juice and boil quickly
for Is minutes; then stir in an equal
measure OF sugar and boil steadily for
half an hour. It should be ready to
pour into the glasses. but It Is safest
70 try it first. same Ia other Jelly. Bot
sure to remove all the scum while It
is boiling. Nice to eat with cold
meats.
9j Cherry Preserve.-seed the cherries
washing them quickly in cold water to
prevent the strong taste 50 often
noticeable In cherry preserves. To
every pint OF cherries use n pound
OF sugar. Put the sugar in q porce73
lain-lined kettle with Just enough Wa
ter to dissolve it. Bring to boil, add
the fruit and boil to consistency de-
sired. Ssl
Cherry Jam.-Wash and seed the
cherries and mash through colander.
II they$are q sweet variety, add half As
much sugar as cherries; II sour kind,
use from three-quarters to .even quanti-
ty. Cook moderately fast In large
preserving, kettle and stir almost con-
stantly toward the last. Cook until
quite thick. tS I'm