Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-25

One tablespoon Of ginger,
One-halt cup of salt,
Ttco pounds of bro1rn sugar,
One cloUe of garlic.
T'CO quarts Of strong cider rine
gar.
Cook the mixture slowly until very
thick and then fill into jars, adjust
the rubber lid and seal Place ir
hot-water bath and process for
twenty minutes, then cool and store
Genuine Bengal Chutney
Wash and soak for seventy-two
hours six ounces of ginger root, then
cook until tender. Drain and put
through the food chopper or use six
ounces of candied ginger in place of
the ginger root. Put
Two lemons,
One orange
through the food chopper and then
cover with one cup of cold water
and simmer slowly until tender.
Now wash and cut into pieces one
half basket of small apples. Place in
the preserving kettle and cook until
soft and then rub through a colander
or sieve. Return the pulp to the
kettle and add the prepared orange
and lemons and the ginger, chopped
fine.
TtUo pounds of seeded ruiSinS,
One and one-haf pounds of broCn
sugar,
Three pints Of finely chopped
onions,
Three cups Of cider rinsgar,
One Glove of garlic,
One pint Of finely chopped red pep
perA
One-half c1tp Of salt,
One ounce Of celery seed,
One ounce of mustard seed
One level tablespoon Of cinnamon,
One level tablespoon of nutmeg.
Cook the mixture slowly until very
thick and then fill into sterilized
bottles or one-half-pint fruit jars
and adjust the rubber and lid and
seal. Process in hot-water bath for
fifteen minutes and then cool and
store.
Dried Apples
Wash and pare the apples and then
cut into quarters and remove the
seeds; then cut into thin slices and
cover a wire tray with a piece of
cheesecloth and lay on this tray the
sliced apples in rows. Dry in the
sun or in the oven or in drier and
cover with cheesecloth if placed to
dry in the sun and bring them in at
night to prevent dampness.
If drying the apples in the oven,
DO not permit the temperature to
rise beyond 12O degrees. When the
fruit is thoroughly dry turn into
boxes or bowls and let set in a dry
place for four days, turning them
from one container to another to
condition them.
Freshly dried fruit, if packed for
storage, will mold and become
wormy, so be particular and give the
dried foods the right processing after
drying them.
When ready to pack, store in glass,
tin or stone containers and cover
securely and then wrap the container
in newspaper and store in cool, dry
place. Use the peelings for making
apple jelly and apple sauce.
Apple Sauce
Wash one-half basket of wind
falls or summer apples, cut into
pieces and place in a preserving
tettle with three quarts of water.
Cook until very soft and then rub
through fine sieve. Return to the
1ettle and cook to the desired con-
,istency. Fill into sterilized fruit
Jars and adjust the rubber and lid
and process in hot-water bath for
minutes. Cool and then,
Itore. This apple sauce may be sweet
ened when used.
Apple Honey and Raisins Conserve
Wash one-half peck of apples and
hen cut into pieces and place in
kettle and add three pints
If water. Cook until soft and then
-ub through a fine sieve and then
add two packages of seeded raisins,
One pint of honey,
One and one-hdf cups Of finely
chopped nuts,
TtOo ounces of candied ginger.
Cook slowly until thick like mar
nalade and then pour into sterilized
,ne-half pint jars and adjust the rub
,er lid and seal. Process for fifteen
minutes in hot-water bath and cool
md store in cool, dry place.
Apple and Peach Jelly
Wash one-half peck Of apples and
hen cut into bits and place in the
kettle and add one-half
beck of peaches, washed and cut into
small pieces, without peeling, and
;hree quarts of water. Cook slowly
until the mixture is soft and mushy
and then turn into jelly bag and let
"Trip. Measure the juice and return
10 the kettle and bring to a boil and
,ook for ten minutes. Add three
quarters cup of sugar to each cup of
Juice and stir to thoroughly dissolve
the sugar. Then bring to a boil and
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