Weekly journal-miner., 1919-09-03
SEASON OF PREPARING FOOD FOR
 WINTER USE FINDS STOCKS BIG

lemons or oranges and boil this in clear water, then strain and boil the fruit in the water and drain and make up as usual-the white part of. these citrus fruits supplying the pectin. A still easier way if one has patch of citron melons or pie melons is to boil the pulpy heart of these melons, strain and boil the fruit in this juice. The citron melon contains a great quantity of jelly-making substance.
 Pear jelly has very delicate flavor and may be made quite easily by cooking a few sour and rather green apples with the pears if one does not have the citron. Pear will jell alone if carefully handled but is more likely to make delicious syrup than a solid jelly.
 Putting Up Fruit Syrups.
 Every year l can a good many jars of fruit syrups for use with griddle cakes and ill some ways we prefer them to jelly. Peach syrup IS univers- ally liked and is the easiest to make. I like to use cling peaches of pro- nounced flavor and cook them exactly as for preserves, adding, often, an extra handful of seeds from fruit l have pitted. Sugar is added in suffi- cient quantity to make a good syrup and I boil and skim till all IS clear and the fruit well cooked, then l can the fruit separately for preserves and the syrup for hot cakes, and we like the syrup the best of the two. Vel low plums make a delicious syrup, as do sweet apples and quinces. Pear syrup is very fine but will candy or crystal in time Berries are good i'll this way but berries are still too Karc at the ranch to be used in such ways Sweet apple juice may be boiled down to a syrup without sugar anc there is an excellent government bull letin about making it but this takes . good bit of time and care, so 1t doesn enter into our home fruit work.
 Can Some Fruit Juices for
 Summer Drinks.
 Last year 1 canned lot of frui 1 juice for future jelly-makiug but in stead it came into use as the ho weather came on and the men came in from the hay fields in making coo and refreshing drinks. There was ; quantity of crab apple juice that wa especially good and some jars of wilc grape juice that beat the standard bottled brands. It is worth while ol a ranch that grows fruit to put up good store of fruit juices just for us' ] in cool drinks. All my juice was jus boiled, strained, canned in hot, steril ized jars, and seal with ordinar, i caps and rubbers. I did not lose ] jar by fermenting.
 Not long ago an old friend of m, mothers asked for her recipe fo making tomato catsup, for this preci ous mother was famous for her won der-working with fruits and vege tables and the training 1 got in he kitchen was worth. lifetime of fanc. domestic science courses. She had and left to me, a receipt book dating back more than a hundred years, witl faded and yellowed pages writer over in varied and delicate hand writing by the succession of notable housewives in the family, and reading like an old romance-all rose wate and elder fowers-and Lady Balti more cake to make Owen Mister tak' a new grip on his pen and write an other cake-favored novel.
 Someday perhaps there will be som' i of these good eats in print-but her' is the catsup recipe It has beer printed before for the benefit of gooC housekeepers but it is worth printing every catsup season.
 Tomato Catsup.
 Use only very red and ripe tomatoe and cook them slowly withou scorching and in as little water a will cover them. Pass the pull through a wire mesh sieve to remov' the seeds and skins. Measure thu pulp and for every gallon use two tablespoonfuls of salt, four of sugar one of powdered mustard, and one o Hungarian sweet pepper. Chop large onion fine and squeeze the juic' into the pulp. Tie i'll a muslin ba} the following whole spimes: one leve teaspoonful of allspice, cloves, cinna mon and pepper corns. Add these t' the pulp and boil it rapidly till it i reduced about one-half and yer. thick, then for every gallon as frs measured add one pint of best vine gar and boil down again-poor vine gar will spoil the catsup and thu kettle must be stirred constantly a few things scorch easier than tomato pulp and a little scorch will ruin thu flavor. When very thick pour int hot, sterilized jars and seal at once like jars much better than bottles pouring the catsup into the bottle a Al L