Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-08-10

consist Of boiled-down fruit pulp
with sugar added according to the
acidity of the fruit and are improved
in flavor if several varieties Of fruit
are mixed. After the fruit paste is
made (see recipes) it can be coloored
vegetable colors. The coloring is
stirred into the boiling mass after
removing from the fire. Different
favors also can be added at this
stage if desired. The paste is pour
ed up in a half-inch layer on fiat
dishes, marble or glass slabs, which
are first rubbed with a cloth dipped
in a good salad oil. The dishes are
then exposed to draft for couple
Of days, after which the paste is cut
into figures. If the paste is well
boiled down it is dried more easily.
The paste can also be cut with a
common knife or with f1uter vege-
table knife, Or it can be cut in round
cakes, the center of which is again
cut with a smaller circular cutter.
There will thus be both rings and
small round cakes. The cut paste is
PLACED on paper sprinkled with crys--
talllZed sugar or common graduated
sugar. Then it stands again a cou-
pie of days exposed to draft, Is dip
ped in crystalliZed sugar, and packed
in tin Or wooden box lined with
parchment paper and with layers of
Inc same paper pldceu petWeen Inc
The paste can be kept thus and
served as dessert. and as garnishing
on creams and custards, frozen
creams, large cakes, etc.
Apricot Paste
One pound powdered sugar to one
pound fruit pulp. Rub the fruit pulp
through a PURGE strainer and weigh
it. Add the sugar, put it over slow
fire, and cook until very thick, SO
that when a spoon has been passed
through it the mass does not run
together Immediately. Then pour the
paste upon fiat dishes which have
been rubbed with oil and allow it to
dry. Cut and pack in layers as direct
ed above.
In the same manner raspberry,
strawberry and currant pastes are
made.
ounce Paste
Three-Quarters pound powdered
sugar for each pound of fruit pulp.
Wipe the fruit, cut into quarters, re-
move flower and core, and cook in
water until very tender. After rub
bling the pulp through sieve, weigh
it and add the required amount of
sugar. It is then cooked until very
thick. Scalded and chopped nut kerr
nels may be added. The pulp remain
ing after the juice has been extracted
for ounce jelly may be used also.
apple EaSGe
one-halff pound powdered, sugar to
one pound pulp as rubbed through
sieve. For this product apples
that are of lower grade than is re-
CURED for some other purposes can
be used. Cut the apples into quar-
ters. Remove flower, stem and core.
Put fruit into cold water until it Is
ready to be cooked. Boil tender I'M
der cover and over very low fire
in order not to scorch. Rub the
tender apples through a coarse sieve,
weigh and put in the kettle to be
slant stirring until it is rather firm.
It 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
paste is poured out, dried and kept
as the others.
Other fruit pastes can be made of
cherries, plums, kumquats, Quavas,
and other tropical fruits.
1t is often advisable to make sew
eral different pastes. When near y
dry (before cuttfng) place different
colored or different favored layers
on the top of each other as in a lay
err cake. With a sharp knife cut in
one-half-inch strips through all lay
Tonato Paste
One quart thick strained tomato
pulp, four tablespoonfuls chopped
sweet red pepper pulp, or one table,
spoonful paprika, one slice onion,
one-half teaspoonful salt, one tea
spoonful sugar and one tablespoonful
mixed spice.
Cook spices, tied in bag, with to-
| mato pulp over boiling water for
| about three hours, or until the paste
is thick enough to hold the shape of
spoon when testing by dipping out
a spoonful. Pack hot, process small
jars Is minutes in water both at
PIP degrees F