The Barre daily times. (Barre, Vt.) 1897-1959, 1917-08-10
Fruit Canning.

ISidttu Ilftu VI ~ ltlipH " TWO QUARTS
fruit improves the flavor Boil the sections
in the syrup until tender, fill jars with
fruit and add boiling syrup to over.
flowing, and seal at once Fill and seal
one jar at time and do the work as
rapidly as possible. The second method,
the fruit is washed, peeled, quartered and
cored and packed as tightly as possible
without crushing in jars, the tops set
on the jars and then the jars are steamed
until the fruit is tender, After steaming
and boiling, add hot syrup of heavy den.
sity and seal at once.
Sweet Apple and Ounce Preserves
Use any proportion of apples and ounces.
Prepare and steam separately until ten
der. Boil fruit in heavy syrup until deep
red, pack il jars and fill with thick boil
ing syrup and seal at once.
The national emergency food garden
commission estimates that the war prod
uce of the country is valued at $3.50 200
900 as result Of the nationwide cam
paign conducted in cooperation with this
paper and it is to conserve as much of
this food as possible that the canning
campaign is being conducted The com.
mission viii send its canning and drying
manuals to anyone who sends two-cent
stamp to pay postage to 2I0 Maryland
building, Washington, D. C.
Uses for Marshmallows.
The August number of the Mothers |
Magazine gives number Of recipes for |
practical uses of marshmallows and as
serts that keeping a tin of the dainty on
the emergency shelf is wise plan. The
following rules are given and also for
making the marshmallows themselves.
Marshmallows-Two cupfuls sugar,
one-half eupful water, two tablespoon
fuls geatine soaked in one-half cupful
water, one teaspoonful vanilla, powdered
sugar. Let the sugar and water boil I'M
til soft ball is formed in cold water;
then stir in the gelatine, which has been
allowed TO soak for 20 minutes in water.
Stir until it begins TO thicken and then
add vanilla. Cover well the bottom Of
fat platter or shallow pan with powdered
sugar and pour the candy into it. When
dhOht ttia NuI III biothS anu uuSb Wei
with powdered sugar. In cold weather
the mixture will harden in three hours,
but in summer frequently IL hours are
needed to set it. Stored away in tin
cracker box, these marshmallows will |
keep for long time A little cornstarch
may be mixed with the powdered sugar
in which the marshmallows are packed
without affecting the taste of the can
iy.
Marshmallow Charlotte - One half
pound marshmallows, one-half cupful of
or preserved cherries, one
lalf eupful cherry syrup, one and one
lalf cupfuls cream, one tablespoonful of
yelatine, one and one-hslf tablespoonfuls
old water, three teblespoonfuls boiling
water, three tablespoonfnls powdered |
ugar, one-half cupful blanched almonds, I
'ne-half teaspoonful vanilla. Cut the |
into small bits and let ,
hem stand an hour in the cherry syrup. s
ut the cherries into bits, and run the I
nut meats through meat chopper. Soak {
he gelatine in the cold water five min '
ties and then dissolve in the boiling wa C
er. Whip the cream stiff and add the a
Beat all together until
he marshmallows are thoroughly incor- y
Grated; then add powdered sugar, va K
lila and the dissolved gelatine. Add a
herries and nut meats and pour into Q
old, wet mold. Serve with garnishing IL
whipped cream and cherries. q
Marshmallow Sauce for Ice Cream q
Ielt the marshmallows, cut in small n
ieces, in a double boiler. Flavor with to
few drops of almond extract or vanilla Ie
nd serve as "A sauce for chocolate ice
-eam.
Marshmallow Frozen Pudding-One
lpful marshmallows, two tablespoonfuls Il
slstine, four tahlsspoonfuls cold water. OF
ne cupful hot milk, four egg yolks, one. oil
alf cupful sugar, one cupful whipped Sc
cam, one-half cupful chopped almonds, al
he teaspoonful vanilla. Cut the marsh al
allows in pieces and heat them in a on
,uble boiler until soft. Soak gelatine ~
the cold water i've minutes Make a al
Istsrd of the milk, egg yolks and sug. -
and add the soaked gelatine. Strain 20
rough a wire sieve into bowl, and ~
at with an egg beater until cold Add
whipped cream, nuts and
ivoring and pack in ice and salt for 4,
ur hours. %
Cresm-One-half cupful G.,
Fam. half pornd marshmallows. al 80
Dnd extract Whip the cream stiff. add
e marshmallows cut into small pieces :
d flavor with few drops Of almond
tract. Fin sherbet glasses and set
ide for II hours before serving. Serve
tn custard sauce favored with bitter
nond. .
Icing-Two cupfuls sug.
one-half cupful water, three egg
Iites, one teasPOonful lemon juice. one
II pound marshmallows Boil sugar
a water until Il threads. Allow the
-up TO cool slightly; then pour slowly