Evening star., 1917-09-21

t.hto"ly for twenty minutes. taking care
- II does not burn, then add the
Iaislns and boil for about fifteen or
ttMenty minutes longer, or until the
Iuice mas thickened a little. Add the
,,ut meats and boil up a minute. Seal
GRAPE MARMALADE.-Puln six
BOUNDS or grapes. free them from seeds
80 80 add the pulps to the grape skins
t eWo pounds of seedless raisins and
rour pounds of sugar. Cook for fifteen
oranses ana then add the pulp of four
" . .hses ana the rind of one orange
cut INTO thin straws. Cook nntiI the
iiluio forms jelly, then pour into
glasses and seal
tbE GhApE BUTTER-Rub ripe grapes
equal bulk of sugar. Place an in an
carmen crock. put 1t in a hot oven and
sIir I occasionally to prevent burning.
ms makes delicious butter.
HhAPE APPETIZER-tirap served
WIN orange juice make a refreshing
appetizer. White grapes and red Tokavs
aie used Rinse the chilled cranes and
cul them in halves lengthwise Remove
tiie SEEDS with a pointed knife and
rl".e ehe grapes in slender glasses.
apiihkle lightly with granulated sugar
and half fill the glasses with oran@a
Ju'ce. Drop a spoonful of shaved ice
on top or each glass and serve on doiIv-
covered plates with a green leaf at the
Siue VI each glass.
lANDlED GRAPES - Pick some
and then place in a Jar. Have hoi1in.,
water ready and pour entire,y oyer
'hehl. Let stand twenty minutes tben
poui or and repeat twice more When
lhe third water is put on. place some
s,t1 a. IN water on the stove to make a
sHup' the quantity depends on
the size of the Jar. then no,,, 80 ~
water and fill with the sirup. Seal the
same as any other fruit. Be careful NOT
10 bfeak the skin. They are delicions
"heh opened and will keep for a long
time. o' ' ioiiS
various Preserved and Picked Fall
Fruits.
AFfLE kETCHCP-Wipe. quarter.
pare and core twelve sour apples. Put
IN saucepan. cover with bofIins,
water, bring to the boiling point and
let simmer until soft, when nearly all
the water should be evaporated then
rub through a sieve. To each quart of
apple pulp add the following: Mix one
cup of sugar, one teaspoonful of pep
per, one teaspoonful of cloves. one tea
spoonful of mustard, two teaspoonfuls
OF cinnamon and one tablespoonful of
salt: then add two grated onions and
/.
apple pulp. to which the mixture has
been added, to the boiling point and
let simmer one hour. Bottle, cork and
seal while hot
APPLE AND OUNCE JELLY-Wash.
wipe and core ten large sweet apples
and thirty ounces. Put through the
coarse part of a meat grinder. Place
the pulp in a granite kettle. cover with
water and let cook slowly for about
fifteen minutes Pour into muslin
bag and drain: return the juice TO a
clean kettle and boil down one-haf; !;
skim Now measure and to every cup
full Of juice allow two-thirds of a cup of
sugar Boil quickly for ten minutes or
less If 1t begins to thicken. Twice the
amount of jelly can be made from the
same amount of apples or ounces by
using this recipe.
APPLE AND CRANBERRY JELLY
Take equal parts Of apples, cranberries
and evaporated apricots. Soak the
apricots over night, then cook all to-
gether slowly with just enough water
to cover. Strain and make jelly as
usual. one pound of sugar for every
pint of juice. This makes a beautiful
jelly. which cannot be distinguished
from crabapple.
OUNCE MARMALADE-On cup of
grated ounce, one cup of sugar and one
cup of hot water. Dissolve the sugar
in the hot water and boil for twenty
minutes. stirring constantly.
some quinces. wash. cut into quarters.
pare the sections and remove the seeds
Cut each quarter into thin slices and
place IN a boiling sirup. Cook very
slowly for several hours until the
ounces are done and have turned a
very dark red with jelly around them
Seal in glass Jars the same as jelly.
CANNED PEARS.-Pour boiling wa
ter over the pears and let them stand
until cool CROUCH to handle. The skin
will come off very easily and the core
will slip out much more easily and
smoothly. A tablespoonful of good ci-
der vinegar added to each quart is an
Improvement to the flavor.
PEAR PRESERVES. - The winter
pears, or very late fan pears will make
better preserves if first cooked in plain
water until tender. then placed in
spiced sirup and cooked down. In this
way they are not strong, have a deli
cate flavor and are not tough.
PEAR HONEY.--Reserve the juice
from cooked pears and boil it with Gin
namon bark. Before placing it in the
lar boil one-fourth of a teaspoonful Of
cream Of tartar in each half gallon OF
Juice. 1t prevents the sirup from crys-
tailizing. This is a rich sirup to serve
with breakfast cakes.