Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-08-20

| integrated. Strain through a muslin or
cheesecloth bag, and for each pound of
the edible portion and shredded peel
add / ID. sugar. Boil until the tellying
point is reached.
Sour Orange ndarmalade
! (Native fruit similar to the Seville
orangel
One pound peeled sour oranges; 2 lbs.
water; 1 1-2 lbs. sugar.
Preparation of the peel: Wash fruit
remove peel; discard one-fourth of the
! peel, using the portion free from blem-
ish- Cut this peel into as thin slices
as possible, place in a kettle with four
times it's weight of water, boil for 10
minutes, and drain free from water.
Repeat this process three times.
Preparation of the juice: After the
peel has been removed weigh the fruit
cut into small pieces, place in a kettle
and for each pound of orange add two
pounds of water. Boil until 1t thor
oughly disintegrates. Pour into a fan
Eel jelly bag and press until no more
juice can be obtained. Again drain Juice
through a clean flannel jelly bag with
out pressing.
Pour this into kettle, add the peel
bring to a boil, add one and a half
pounds sugar for each pound of fruit,
and continue the boiling until the jelly
stage is reached which is indicated by
the taking or sheeting from the spoon.
Cool, pack and seal.
Grape Jam
Select grapes about one-half of which
are underripe rather than entirely ripe
Wash and steam the fruit. Separate the
pulp from the skins. Cook pulp for ten
minutes and press through a sieve or
colander to remove seeds. Add three
fourths cup of water to each quary of
skin and boil until tender. Then put the
pulp and skins together and measure.
For every quart of the miXtzre use one
pound of sugar. Bring the fruit to
BOIL add the sugar, and cook, stirring
frequently until it will give the jelly
test or reaches 105 degrees c. or 221
degrees F. Pour while hot into hot Jars
and process as for jam.
Gingered Pears
Use pears not quite ripe, peel, core
and cut into thin slices. To eight
pounds Of pears allow six pounds sugar.
one cup of water. and the juice of four
lemons Cut the lemon rinds into thin
strips and add them Also add one
eighth pound of ginger root cut into
pieces. Simmer until thick as MARINA
lade. Pack like peach jam.
Fruit pastes, as they are called, con-
sist of boiled down fruit pulp with
sugar added according to the acidity of
if several varieties of fruit are mixed.
After the fruit paste is made (see
recipes) IL can be colored red, yellow,
or green, with harmless vegetable col d
ors The coloring is stirred into the
boiling mass after removing from the
FIRE Different flavors also can be added
at this stage if desired. The paste Isl
poured up in a half-inch layer on fiat
dishes. marble or glass slabs, which
are first rubbed with cloth dipped IN
a good salad oil The dishes are then
eyposed 10 draft for a couple of days.
after which the paste is cut into figures.
If the paste is we'll boiled down it is
dried more easily. The paste can also
be cut with a common knife or with
huteT vegetable knife, or 1t can be
c7,t an round cakes, the center OF which
i. again cut with a smaller circular
cutter: there will thus be potn rings
and small round cakes. The cut paste
Is nlaced on paper, sprinkled with crys-
taIlized sugar or common granulateo
sugar Then it stands again couple
of days exposed to draft, is dipped In
crvstallized sE=ar. and packed in a. TIN
o,. wooden box lined with parchment
naner ard with layers Of the same paper
placed between the layers of paste
THE. haste can be kept thus and served
as dessert, and as garnishing on creams
and custards, frozen creams large
cakes, etc.
Apricot Paste
ona-nound powdered sugar to lib.
fruit pulp. Rub the fruit pulp through
a nuree strafner and weigh 1t. Add the
sugar. nut it over a slow fire, and COOK
until very thick so that when spoon
has been passed through 1t the mass
des not run together Immediately. Then
nour the paste upon flat dishes which
have been rubbed with oil and allow
II to dry Cut and pack in layers as
directed above.
In the same manner raspberry, straw
berry, and currant pastes are MADE.
Ounce Paste
Three-ouarters pound powdered sugar
for each pound of fruit pulp. Wipe the
fruit. cut into quarters, remove flower
and core and cook in water until very
tender. After rubbing the pulp through
a sieve weight It and add the required
amount of sugar. 1t is then cooked until
very thick Scalded and chopped nut
kernels NAV be added. The pulp remain
ing after the juice has been extracted
for ounce jelly may be used also
Apple Paste
One-half pound powdered sugar to
pound pulp as rubbed through sieve
For this prduct apples that are of
lower BTdd6 IMAM 10 iCdNAANN 80 1870
other purposes can be used. Cut the
APPLES into quarters. Remove flower.
stem and core. Put fruit into cid water
until it is ready to be cooked. Boil ten
der under cover and over a very low
fire in order not to scorch. Rub the ten
der apples through a coarse sieve, weigh
and put in the kettle to be cooked with
the sugar under constant stirring until
IL Is rather firm. 1t can be varied in
taste by adding different flavors, as, for
instance, vanilla, peppermint, or orange
flavor, or cooked with either finely cut
citron, finely cut lemon peel, or blanched
and cut nut kernels. The paste is pour
ed out, dried and kept as the others.
other fruit pastes can be made OF
cherries, plums, kumquats, quayas, and
other tropical fruits.
II is often advisable to make several
different pastes. When nearly dry Che
fore cutting) place different colored or
different favored layers on the top of
| each other as in a layer cake. With a
| sharp knife cut in one-half-inch strips
| through all layers and dry.
| Tomato Paste
One quart thick strained tomato pulp,
4 tablesponfuls chopped sweet red pep
| per pulp, or 1 teaspoonful paprika, !
] slice onion, one-half teaspoonful SALT l
! teaspoonful sugar and l tablespoonful
mixed spice.
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