The Fargo forum and daily republican., 1918-11-01
CANNING AND PRESERVING.


Beet ReIish-Three pints cooked
beets put through coarse food chopper
Ceaye stem end on while cookingl to
retain the red color; two quarts raw
cabbage, cut fine on slaw cutter. two
cups horseradish, chopped fine, four
cups sugar. one tablespoon salt, four
and one-half cups vinegar. Bring to
boiling point and seal.
Beet Relish (uncooked.) )-One quart
cooked beets (chopped). one quart
raw cabbage (chopped), one cup
brown sugar, one cup horseradish,
(grated), one quart boiling hot vine
gar (or enough to cover), salt TO
taste Do not cook. Put up in jars.
Red PickIes-One quart cooked and
chopped beets, one. quart chopped
raw cabbage, one cup grated horse
radish, two cups sugar, one table
per, one-quarter teaspoon red pep
per. Cover with vinegar and bring
to scald in kettle. The unusual color
of this pickle is attractive.
To Dry Mushrooms-Cut mush-
rooms in half, put them on window
screen, on four bricks or fatirons
and dry over the heat Of the stove,
then put in a cloth bag and they will
keep through the whole winter.
When ready to use parboil them.
Economical Use of Quinees-
After washing and wiping ounces
carefully, peel and slice into rather
thick slices. Cook until tender.
drain juice from these and reserve
for jelly. Prepare a syrup of water
and sugar (as sweet as you like); {;
heat. When boiling put into cans
ond saaI Aa nIIipcas ara So strong
| in flavor. they are still very good
after the juice has been drained
from them for jell. (Handle care
/ fully so slices remain whole.)
For the jeIl cook apples, ounce
peelings and cranberries together.
When cooked tender drain, add
ounce juice. add equal portions
of sugar to juice. Use this proper
tion One-half peck ounces, one
half peck tart apples, three pints
cranberries
After extracting juice from ounce
parings, apples and cranberries, rub
pulp through fine sieve or strain
er. To pulp add cooked and strained
grape pulp and juice add sugar to
sweeten well and cook same as any
other Jam. Grapes can be used in
proportion to taste; a few pounds
give fine flavor.
Result of these combinations:
Canned ounces.
A fine lot of pretty and tasty jelly.
A generous supply of good jam.
Ounce Honey.-Six large sized
ounces, four and one-half cups
sugar, one pint water. Boil sugar
and water ten minutes. Peel and
CRATE or grind ounces, add them to
the syrup and boil ten minutes
longer. If ounces are not prepared
too soon before the syrup is ready
the honey will be as yellow as gold.
Make jell out of the parings. Do
not add seeds. 1t makes a beau
tiful red jell if half apple parings are
needed. Boil till ounce parings are
soft, strain through sack.
Tried Receipts.
Indian Puddins-F'our cups milk
(whole or skin), one-fourth cup corn
meal. three -fourths teaspoon salt,
one teaspoon ginger, one third cup
of r1olases. Cook milk and meal in
a double boiler twenty minutes; add
moIasses, salt and ginger. Pour into
creased pudding dish and bake two
hours in a slow oven, or use your
fireless cooker. Serve with milk
This makes good and nourtshing
dessert. Serves six.
Grape Wine-Strlp grapes from
stems. Place in crock Mash grapes
to pulp. To each quart pulp add
one quart boiling water. Let stand
twenty-four hours in crock. Strain
into clean crock. Add one pound
of granulated sugar to each quart
of liquor. Let stand twenty four
hours and skim off all foam and sed-
iment that arises. Continue this
skimming process each day until no
more sediment and scum form.
Strain and bottle, cork tight and set
away for future use. the longer you
leave it the better the quality.
Green Tomato and Apple JAM
Take two thirds green tomatoes and
one third apples. Grind both through
food chopper. Cook gently about
four hours, then feasure one cup of
sugar for each cup Of fruit; add a
stick of cinnamon. Continue cooking
until desired consistency is reached
(about two hours). Stir frequently
to keep from burning.
Cabbage and Beet Pickle.-Chop
fine two quarts beets after they are
boiled and cold. Chop fine two
quarts red cabbage. and add to the
beets and cabbage two cups brown
sugar, one cup grated horseradish,
one tablespoon salt. cider vinegar
enough to. cover. Put up in air
tight glass jars.
@f.s IL