El Paso herald. (El Paso, Tex.) 1901-1931, 1916-06-10

, make almost anything "jeIl." fact
long known TO many women in the
south.
Southern women. by the way often
use the Juice Of the grapefruit 10 make
cake rise IN place OF sour milk
that part OF the country there are few
cows and milk IS scarce. while the
grapefruit Is abundant Its juice pro-
! Nides the acid 10 act upon the soda in
the dough- thereby generating the gas
that causes the rising OF the cake
The government experts say that any
{ housewife can easily put up grapefruit
IN such way that II viii keep in
DEFINITELY serving as a base for grape
fruit ade or other bevera ges Al she
has TO do is to bring the juice to boil
ing point IN a porcelain lined or en-
ameled Kettle. and pour it while hot
into bottles The latter must be her
metically sealed; and il is important
that they be full. so as to leave no
space for air between the cork and the
contents II an air-space remains, the
juice viii change color.
Watermelon Syrup New Idea.
Who ever heard of watermelon
SYRUP Nobody It is ano5ner of IN
Gle Sans new ideas. Delicious for the
table, il affords the farmers wife a
convenient means for utilizing the sur
plus melons that would otherwise sDoiI
in the fields But this kind Of fruit
in the season, is cheap enough in city
markets TO render the making of va
termelOn syrup worth while from the
point Of view Of the urban housewife
Watermelon juice contains only
about seven percent of sugar, but this
disadvantage is offset by the ease with
which il is obtained As for the pro
cess. it calls only for utensils that are
found in every household. The pink
flesh (separated from the seeds) is
crushed with a potato masher. put into
a cloth bag, and pressed. The Juice is
then boiled until a small sample, on
- h. oh
a maple syrup. All that remains TO
be done is to pour IL while hot into
bottles or jars and seal the recepta-
cles
The syrup is reddish-brow in color,
very sweet and will serve most of the
purposes for which syrups Of other
kinds are used in the household. The
government experts have tried il with
very satisfactory results for making
gingercake and candy. and for sweet
enlng and flavoring ice cream
syrup From Frozen Grape Juice.
There are many different kinds of
fruit syruDs, hitherto unknown, which
Uncle Sans experimenters in eoodv-
manufacture have found out how TO
make For example. delightful syrup
can be obtained from fresh grapes by
the use Of a cream separator Of the
simple and inexpensive kind commonly
employed on farms. The Juice is frozen
solid. then broken into small pieces,
and put into the separator. the whirl-
ing motion Of which causes the syrup
portion 10 fly out Of the ice BY this
means gallon of grape juice is quick
" made to yield a quart Of syrup,
which. brought 10 a boil and poured
NOT into bottles duly sealed there
upon viii keep indefinitely.
such a syrup. when made from Con- /
cord grapes. is OF a rich purple color.
somewhat thicker than maple syrup.
Mixed with twice its bulk OF water. il !
affords a novel unfermented grape I
O. or ara ~ 49,
grape but much less acidity-a large
part Of the acid being left behind in the I
ice II IS suitable for use in soft I
drinks as an ingredient Of ice cream 4
sundeas, and as a flavoring in cookery. /
Peach syrup, black currant syrup. /
blackberry syrup and black raspberry \
syrup. all of them delicious. can be I
prepared in the same way and kept as I
use in the household throughout the /
year They retain their Characteristic !
colors and flavors indefinitely.
Grapefruit Syrup simple.
The same may be said Of grapefruit
sErup-tne method OF production tcOr-
responding to that above described
being so simple that people in regions
where this kind Of fruit is cheap and
plentiful are earnestly recommended 10 |
try it. Great as is the demand for
grapefruit, the production during re
cent years has far exceeded it: and IL I
IS expected that growers Will adopt /
this new idea as affording a means
whereby they can profitably dispose OF
their surplus.
Strawberry and red raspberry syrups
are easily made in the same way: but /
they are not available for the every
day housewife because they lose both
flavor and color unless kept at or near
freezing point To preserve orange
Juice in any shape is another puzzle
that the experts have not vet solved. A
cream Nsepara tor quickly removes from Z
. liz
matter leaving il a perfectly iinpid
and nearly cOlorless fluid. but il cannot
be heated ito sterilize it, without
spelling its flavor.