Evening star., 1917-09-21
FOOD. HEALTH, HOME AND THRIFT

of damson plums, three and one-half
pounds of sugar, one pint of vinegar,
one tablespoonful of cinnamon. one
half tablespoonful of allspice and one
half tablespoonful of cloves Remove
the stones from the plums and boil the
vinegar, sugar and ground spices; add
the plums and boil slowly for thirty
minutes: seal tightly.
CRANBERRY JELLY AND MARINA
LADE. - To preserve cranberries in
bulk. wash eight quarts Of the berries
and put them on to cook with just
enough water to keep thom from burn
ing. Let them steam thoroughly and
when the fruit has become soft strain
through a bag, extracting all the juice
possible. Return this to the fire, and
soon as it comes to a boil add sugar to
taste. q little less than half a pound to
a cupful being about the quantity that
will he required. Stir until the sugar
has dissolved, then let the mixture boil
up once more, and pour into jelly
glasses. If it is a marnlalade that is
to be made. do not strain the berries,
but add the required quantity of sugar
as soon as the fruit has become sutii-
GENTLY soft.
YELLOW TOMATO PRESERVES-
Take one pound Of yellow tomatoes.
one pound Of sugar, a few pieces of
ginger root and one lemon. Scald the
tomatoes and peel them. cover with
suExlr and let them stand an hour. Put
them in a saucepan and let boil until
the fruit is clear. Seed aud slice the
lemon before adding. Seal tight.
LEMON PRESEftN IS-Peel and cut
one dozen lemons in slices and soak for
a day in cold water; then boil four
pounds of sugar and Il cup of water for
about twenty minutes and stir to keep
from burning: next add the lemons,
some chopped raisins and almonds, and
let thicken slowly.
CANDIED CITRON.-Nake a soda
solution in the proportion of a quarter
n a n h.a L
quart of water. Drop the pieces of
peeled citron into this when ii is boil
ing, and cook until tender. Remove,
drain and soak for five hours in alum
water, made by adding 4 hit of alum
The size of a filbert to one quart of
water. Drain and stand in water con-
tanning one tablespoonful of citric acid
to each quart. In the morning drain
and weigh. and keep two cups of the
acid water for each two pounds of
fruit Boil this water with sugar equal
in weight TO the fruit, adding the
grated rind of two lemons Cook the
citron in this sirup until clear and
candied; roll in powdered sugar and
dry slowly
PUMPKIN PRESERVT.s.-To pre-
pare this delicacy, pare and cut one
large yellow pumpkin into small pieces
weigh these. and to each pound add
one one pound Of sugar. When thoroughly
mixed add gill Of lemon Juice to
each pound of pumpkin and set aside
Tor twelve hours. At the expiration
OF this time boil the mixture in the
preserving kettle until the pumpkin is
tender; then place in jars strain the
Slfgp, reheat it to the boiling point
tightly e'i
PUMPKIN MARMALADE.-Cut eight
pounds of yellow pumpkin into small
pieces and, after nine bounds of sugar
nave been mixed with them. leave to
stahd Tor twelve hours: then peel six
oLahsts ana as many lemons and hoil
.he Flhd of both for two hours chang
ing the water two or three tfr1as ct
o!i as much of the white part of the
rlho as possible to prevent the mixt,Ire
rom becoming too bitter; then chop the
remainder of the rinds add with the
Juice Of the fruit and boil from TWO
TO three hours. Seal and keen in a
dark plare. "
Ten CHIFS-six pounds of
pumpkin. peeled and cut info small
l'ltCtS' HNe pounds of granuIated sugar.
SIN lemons juic- and grated rjnde and
one quarter pound Of fresh ginger root
soaked. ScTaped and ChOuacd fine pit
lhe sugar on the pumpkin and let stand
over night, and the lemons and ginger
ana cook slowly until the pumpkin is
dohe and the juice is as thick = honey.
For ma king these golden chins one
shouid have fresh ginger root. but when
mar Is not obtainable place cooking
ginger in bag and boil the same as
spices. BE very careful TO discard the
lemon seeds and the white ftbrous mat
Ter from the lemons. a it imparts a
bitter taste.
DRIED PUMPKIN.-Prepare a large
kettleful Of pumpkin as for steuing.
Let 1t boil hriskIy until the water
. eEaporates, then boil slowly. stirring
often Dry on plates in the oven. Put
the pumpkin into glass Jars or wax
lhed boxes. When needed. take a
piece as large as a hens egg and dilute
in one quart of milk.
DRIED SWEET POTATOES. As
soon as sweet potatoes are taken out
Of the ground wash them thoroqghIv
and boil until tender. but not too soft
W hen done. peel and slice them and
put in the sunshine 10 dry until thev
are hardened To keep sweet potatoes
IN winter. line q barrel wi;h warm
dry newspapers. then wrap each potato
in paper and pack into the barrel until
full Cover well and keep in wa-m
dry room.
LAW SCHOOL SFSSinMc