The news scimitar. (Memphis, Tenn.) 1907-1926, 1919-09-19
Helps for H0uSekeeberS in
Planning Sunday Dinner
Bessie r. Murphy, Director Elizabeth Ann Kitchen.
WHEN PEARS ARE RIPE.

WHEN PEARS ARE RIPE.
Dried Pears.
Prepare same as for apples.
Pears, Canned.
Select ripe pears, but not too soft; peel, blanch, put in cold bath,
p iae e aeq IsTaT Ts fe@s m wh hsn,n packed Ike whole Il Leave ,n stems { on and
tween .m the two stems; make q syrup Of 8 pounds 9 ounces of sugar
Quart glass jars 80 minutes.
Sweet Picked Pears.
Gun x 3 = POHaas c 81 pears n ALLOW ! pint tt vinegar "a 2 pounds sugar, y
IN thin muslin bag, boil ! minute with vinegar and sugar; skim, add
Gngered Pears.
Take pears not quite ripe. peel and core in thin strips; to s
pounds Of pears Clipped, allow s pounds sugar, / cup water, juice
root cut in pieces; simmer until thick as maTmaiSde; put in Jelly
Pear Preserves.
Pare, cut in halves and throw into cold water; take / pound
tender. HH III syrup jobs u n a layer Oh nu' and COOK until
WHEN APPLES ARE RIPE. ~
Canned Apples.
Apples shrink more in canning than most fruit, for this reason
pack, cover with a syrup made By boiling boiling until It'll sugar aasD is dissolved solve iA II
ounces moaa Of Of sugar to l gallon of water; pack into quart jars and
Dried Apples.
Feel quarter and core the apples; spread in the sun to dry.
Apple Marmalade.
Use tart apples, add water and cook to a thick pulp; measure
and add y pound Of sugar to l pound of fruit; stir we'll all the
with cinnamon and lemon to taste; put in pint glass jars and seal.
Spied Sweet Apples.
add 4 pounds of sugar, / quart of vinegar and / pint Of water and i
oua arfe ea ef a Of aasp DtCs, and cinnamon tied up in muslin bag; in each
until tender; remove and fill into Jars; boil the syrup down N until All
en me, anu pour over the apples; simmer the fruit in a syrup spiced
MY win SUCK cinnamon and a little ginger root and add the vine
- aler III ruit has been removed to jars; put in glass jars.
Apple Ginger.
Four pounds each of apples and sugar; make a syrup Of the
sugar by adding ! pint of water; chop apples fine with / ounce Of
green ginger or use white ginger root, put into the syrup with the
glass jars and seal.
Picked Apples.
rake ripe hard apples; peel evenly, and IL the apples are per-
Y ieaVe them whole, otherwise cut in quarters; to q peck of apples
maze ABOUT Z an z q Ounts Of Of v doess s AMID I tb e0g .RS. Of tn s9sa,' y y s an Ggas' 2. Fl
unground; teaspoonful of mustard seed, a few pepper grains and
q ntle SAT-; heat the vinegar and sugar together till it bons and
SKIN well put the spices into a thin muslin bag and add to the
vinegar tnen put in the apples; place over the fire and stew slowly
until the apples are soft; then take out the apples, LET the vinegar
Doll ooWn and pour 1t over the fruit; cover and put away,
Apple Catsup.
-, Quarter, pare and core IL sour apples; put in a saucepan, cover
win water and let simmer until soft; nearly all the water should
oe esaporated; rub through a sieve and add the following to each
quart u pulp: ! cup OF sugar, / teaspoon Of cloves, 1 teaspoon mus
lara 2 teaspoons of cinnamon and | tablespoon salt, 2 cups Of vine-
81 II q grated onions; bring the catsup to a boil and let simmer
gently o / hour; bottle, cork and seal. This catsup Is excellent
TO serve with cold meats or roast turkey. ~~~