Evening star., 1914-11-08
SEASONABLE RECIPES

thirds ounce. Do not make the mis-
take of boiling ounces in the sirup be-
fore cooking or steamlng them tehoer:
Sugar hardens uncooked ounces. II
you have any sirup LETT after the cans
are filled, let it cook little longer
then pour into small glasses. inis
makes a delicious jelly.
Ounces With Cider and Molasses,
Colonial Style.
Pare and halve the ounces. removing
the cores. Boil them in sweet cider
until tender, then strain through a
sieve For five pounds of ounces take
quart of molasses, a pound OF brown
sugar and the water in which the
ounces were cooked. Add the whites
from the fire and skim. Continue to
boil and skim until perfectly clear.
then take off the fire. cool. put In the
ounces and cook until tender II
and plenty, add more cider. Orange
peel or a few slips Of green ginger
boiled in the sirup give a pleasant fla
vor.
Pumpkin Chips, Colonial Sweet
meat.
old Connecticut field pumpkin Is best)
halve it, take out the seeds and strings
and cut as large a portion as you wish
to preserve in chips about the size Of a
dollar. To each pound of the pumpkin
allow a pound of fine white sugar and
two tablespoonfuls of lemon juice. Put
the chips in a deep dish and sprinkle
each layer with sugar. Turn the lemon
juice over the whole. Let this remain
IoI bn yhn1 10 har r
with a cup of water allowed to each
three pounds of pumpkin, a tablespoon
full of ground ginger tied In bags and
the shredded yellow peel OF the lem
ons. AS soon as the pumpkin is ten
der turn the whole into a stone crock
and set in a cool place for a week. At
the end of that time pour the sirup
off the chips, boil down to n thick 81
rup. then pour back and seal.
Boiled Cider Pie. =
This is an old New England dessert
beloved of many. Allow to five table,
spoonfuls of rich, sirupy. boiled down
cider five tablespoonfuls of moist maple
sugar and let it come to a boil. Beat
two eggs and pour the hot sirup over
them. returning to the fire for two or
three minutes, but stirring all the time.
Add half cup of seeded raisins and a
n2lI teaSpOOn1ul OF grated nutmeg. Line
a pie plate with a good crust. pour in
the mixture, dot the top with few bits
of butter, then cover with a top crust
or not as preferred. If not top crust is
used. meringue may be substituted.
Beat the whites of two eggs to a stiff
froth with two tablespoonfuls of sugar.
AS soon as the pie is baked and cooled
for about five minutes, spread the
meringue over the top, then return to
the oven, which should be cooled down
to puff slowly and turn a golden brown.
II the oven is still too hot when the pie
is ready to go in, leave the door open.
Cream Of Pumpkin Soup.
Slice a ripe. small pumpkin into
pieces enough to I'LL a quart measure.
Put into a saucepan with a pint of
cold water, and season with a tea
spoonful each of salt and sugar, a half
teaspoonful Of pepper and a few sprigs
of parsley and sweet marjoram. Cover
the pan and simmer gently for an
hour and half. stirring frequently.
Strain through a. colander to exclude
the skin. and then through finer
sieve. Put the puree back into the
pan. sprinkle over it heaping tea
spoonful of flour and mix thoroughly.
Pour over it. stiIEing all the time.
a quart of hot milk. Add tablespoon
full OF butter. and simmer fifteen min
utes. Then add a cup of rich cream
and q teaspoonful of minced parsley.
Heat, but do not allow 1t to boil. Serve
hot with toasted crackers.
EMMA PADDOCK TELFORD.