Daily capital journal. (Salem, Oregon) 1903-1919, 1914-10-31

spiced Currants.

GyLA TOUNDo Oh CuTTdHCSy IOuT
~ pounds sugar, one pint vinegar,
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 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 dozen apples.
Stew In 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 a 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 iellies--about q 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 pound of
sugar to every pound Of ounces, or
II can. be made into eompotes 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 pre-
serving kettle and cook until the
grapes are tender; turn into jelly
bag and strain. Put the juice in o
kettle and cook for 20 minutes, add
tho sugar Cheated in pan in slow
oyen), and cook until II will jelly
about five minutes will bo needed
Seal at once.
Tossed Shrimps.
Put one tablespoonful OF butter
into frying pan and add two ta
blespoonsful Of finely chopped pars
10y. Take half pint OF shellet
shrlmps, dip them into flour witt
which white pepper, salt and dasl
OF cayenne should previously have
been mixed; then throw the shrimpI
into the frying pan, shake then
about until they have absorbed al
the butter and serve very hot viii
melted toast.
Aspic Jelly.
Asplo jelly can be made from am
stock. 10 three pinta Of clear stool
add two ounces Of gelatin that hai
been dissolved in cold water, Bea
together the whites and broker
shells of two eggs and the yolk o
one egg, and add these TO the stock
stir in tablespoon Of oatsup,
tablespoon OF vinegar, teaspoon
each OF savory, thyme, marjoran
and parsley, a blade OF mace, twl
A.t. .ta,.aa .vhatn nnnnnr and nal