The Barre daily times. (Barre, Vt.) 1897-1959, 1917-07-24

ne book OF Genesis, I'D chapter, con-
tains the first record we have of a sale
of land.--Womans World.
Canning Sour and Sweet Cherries.
II is matter of personal choice
whether or not the pits be removed from
cherries before canning. If cherries are
pitted care should be taken to save all
the juice to be poured into the jars after
the cherries are packed. A lady's glove
buttoner is very useful in taking the pits
out of cherries.
or after pitting. ii the pits are removed
packing the fruit into hot jars as
tightly as possible without rushing.
Then fill the jars with hot cherry juice
or syrup made of one cup sugar to three
cups cherry juice or water as desired. If
cherry juice is available, ii should be
used.
Adjust tops and partially tighten
them, sterilize for 10 minutes, complete
sealing and invert out Of draught t.
cool. Wrap jars in paper TO r.ovent loss
of color in storage,
Sweet cherries are not generally pitted
and little lighter syrup is used than in
the case OF the sour fruit. Otherwise
the process is the same.
When making jelly, bag Of cheese
cloth of about the same capacity as the
kettle you are using will be found con-
venience. Put it in your preserving ket-
tie and put the fruit in the bag, just as
you would put it in the empty kettle.
A good way to hang the bag to the ket- |
tie is to use the spring clothespins. Lift |
the bag occasionally while the fruit is
cooking, to be sure it does not stick to
the bottom. When the fruit is cooked
lift the bag out and hang it where the
juice will drip all night. The next day
make the jelly as usual.
Six Tested Sponge Caxa Recipes.
Water Sponge Cake-Ihis is small
sponge cake: One egg, one half cup of
sugar, one-haIf teaspoon lemon juice,
three tablespoons of cold water, three
fourths cup Of -four sifted with che tea
spoon baking powder.
Sour Cream Sponge Cake Two eggs.
one cup sugar, two thirds cup sour cream,
one tablespoon soda, one half teaspoon
,ream tartar, one and one-half cups -four Z
little salt and vanilla. When in tin
prinkle top with sugar. Delicious.
Peach Sponge Cake-Bake a plain
ponge cake in round cake form. Cut !
mt the center, leaving a wall about
hree-quarters of an inch thick on bot
ON and sides. Just before serving Gil
he cake with peaches that have been |
Iced, sugared and chilled. Pile the .ap /
generously with whipped cream when :
as been favored with lemon.
Cheap and Quick Sponge Cake-Two
ggs (beatenl, one cup sugar, one cup
our, one spoonful baking powder, salt, :
anilia, one-half cup hot milk. To be
mixed exactly in order given. +:
Dark Sponge Cake-One cup white or
ght brown sugar, four tablespoons melt
L
poon of cinnamon, one half of nutmeg, !
ne fourth of Glove, well beaten together. |
id one egg, one cup quite sour milk. |
lift one teaspoon soda with two cups !,
| pastry four-add and beat hard un :
i thoroughly mixed. Bake in a square
n in moderate oven 80 to 40 minutes.
ometime try baking it this way Six =
Up cakes to eat warm, sprinkled with ;,
igar before baking. The rest in two h
,und tins and put together with white pI
osting Very nice for cheap cake. CT
Molasses Sponge Cake--0ne half cup Il
hite sugar, one teaspoon salt, one half ie
aspoon ginger, one-half teaspoon cloves. ~
he teaspoon cassia, two heaping tea :"
ICONS soda, one egg, beat these thor 90
lghly together, add one cup molasses, SC
lie scant half cup melted lard. After
ese are mixed stir in two and one-half of
ps -four and lastly add one cup strong m
It coffee. and beat until smooth.-Bos- al
n Globe. ie
Dorothy Dexter. ~ ~
ha
Only Offensive Not Winning.