Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1914-10-09
CHOICE JAM RECIPES
SELECTED FROM THE BEST OF
FRENCH coMBiNATioNA
Apple Ginger . Dainty That Was Much
Apprseiated BY Past Generation
-Raisin and Fruit Cheese
-Currant Catchup.

By Ida AMEs wILLIs.)
For long time the carefully guard
I'd process Of making many choice jam
combinations was the despair Of the
connoisseur. and lover Of dainty fruit
sweetmeats. Most of the choice jam
combinations may be traced to south
erl France. where the good house
wives Of Provence and the part ada
cent to Barbecue, which IL famous for
Its choice preserves. very reluctantly
impart the secrets Of their art The
chief element of success IL combining
two fruit navors by long boiling. which
must be at just the proper tempera-
ture. These very choice marmalades
are az yet but little known here, ex-
cept BY the few who can afford to pay
extravagantly for such dainties.
Apple clnger-Here IL q recipe for
q delicious preserve given by q house
wife Of the old school. Six ounces Of
whole white ginger, slightly bruised.
and placed in q pan with two quarts
OF cold water. Boil gently until GIN
ger II soft, then drain OF the liquid.
Take six pounds Of apples. cutting
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 moro water than that drained Oh
the ginger. Shake often to prevent
burning. and boil rather more than n
hour or until the apples are . clear
Transparent brown.
earberry and RaIsIn Prsssrve.-Us
the best raisins, seeded. Cover the
barberries with water and boil. Strain
through cheesecloth, allowing both pulp
and Juice to 90 through. Add . gen.
erous quantity Of sugar and the raisins.
and cook until II has . little moro
than reached the boiling point. Do
not cook too long or 1t win become
candied. Seal in Glasses or stone jars.
Delicious Jam.-Pulp six pounds Of
ripe Concord grapes and boil pulp Is
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. Nix
grape pulp. oranges. lemon. skins and
hve pounds Of sugar together and boil
gently for 20 minutes or half IN hour.
then put In glasses and seal.
Ralsln chseee.-Peel and core I'VE
large tart apples and cook tender with
. wineglass Of Madeira wine and half
Q pound Of loaf sugar. When soft, add
two and ons-half pounds Of raisins.
split open and seeded, and water
enough to keep from burning. Cook
slowly until It can BE- pressed through
q sieve. Place In small pots or jars
and seal like jelly. Serve cut N slices
with sweetened cream. plain or
whipped. II cut IN wafer.liker slices Il |
makes nice sweet sandwich fllling. first |
spreading the bread or biscuit thinly |
with cream cheese or nut butter.
Fruit chsees.-Take ono pound Of |
dates, one pound Of raisins. one pound
Of fresh preserved llgs. half . pound Of |
pinon nuts, quarter Of . pound Of |
blanched almonds. half . pound Of Pc |
cans and half . pound Of Brazil nuts.
Put al through food chopper. mix To- |
gethsr well 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 - sweet
meats.
currant catehup.-N you have IN
abundance Of red currauts IN your
kitchen garden and want . nice relish
10 serve with game. duck or roast
make currant catchup: Il win |
DO . change from jelly. Wash and
stem the currants. Weigh, and to
svery four pounds Of prepared eur
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 . teaspoonful each Of
cloves, cinnamon and ground black
pepper Boil . little longer. strain
md bottle.