The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1920-08-14
RAINFALL HELPS
MARKET PRODUCE
Trash Food Stuffs Are
Most Plentiful in
Several Years.
CITY MARKET is OPEN
Health Inspector Allows
Place to Reopen After
Being Screened.

Plentiful rainfall has made Il pos
gible for the farmers and truck
gardeners of Tulsa county to produce
some of the finest vegetables and
fruits that have been seen IN Tulsa
in years. The grocery stores in the
outskirts of Tulsa. as well as the up
town stores, have many varieties OF
wholesome fresh food stuffs. In the
city market. there Is every kind Of
vegetable and fruit that is grown be-
tween here and California
The city market. which was
closed last week following an in
spection by Mrs T. II. sturgeon.
state health Inspector. II open now.
Since then tho market has ocrn re-
screened, and the booths cleaned up
in general. The markt was re-opened
the next day after Mrs. Sturgeon
closed IL. and has been in operation
ever since.
Among Tho newest homegrown
fruits on the market is the water
melon, which is selling for 3 cents
n pound. II was announced yester-
day that the homegrown melons
will be cheaper in price next week.
, California fruits are becoming
more plentiful. and the prices are
dropping each week. one may now
purchase the large blue and red
plums for 80 cents a dozen. California
peaches sell for 40, as and so cents
a dozen.
Homegrown grapes are just be-
ginning to come in. When purchased
at the markets they sell for 10 u a
pounds but by going to the vineyards
they can be bought for S cents a
pound. Grapes may be used in max
ing jell, grape butter, grape fudge
and the juice Is very good to pre-
serve other fruits. Apples. pears. and
plums may he preserved in grape
Juice. The method OF preserving fruit
in grape Juice is to boil . quarts OF
grape Juice until It is reduced TO
quarts. Quarter the fruit and boil Il
in the Juice until 1t is clear and
tender. Seal In sterilized Jars.
The following is a good recipe for
grape Juice: Wash the grapes and
pick from the stems Put fruit in the
preserving kettle and crush slightly
Heat slowly and boil gently for malt
an hour. Crush the fruit with n
wooden spoon. Put sieve or col
ander over a large bowl and spread
n snuare of cheese cloth over the
sieve. Turn the fruit and juice !nto
the cheese cloth; drain well, then
draw the edges Of the cloth together
and twist hard to press out al the
Juice possible. Put the strained juice
d
the fire. when 1t boils Up, Draw bach
and skim Let 1t boil again and skim
then add the sugar and stir until dis
solved Boil five minutes. skim more
carefully. sFill hot sterilized Jars ol
bottles. Put the jars in a moderate
oven for ten minutes. in pans oi
boiling water. Have som" boiling
Juice and pour a little OF It into th'
Jars as they are taken fromNthe oven
then seal. Place on boards and set
aside out of cold draft. Use l gil
OF sugar to n quart OF juice.
Vegetables that are shipped In this
week are caulitlower from Texas
which sells for 20 cents n pound
rhubarb, from Arkansas, for s y ant
10 cents pound; and head lettuce
/ for 80 cents a pound
Home grown vegetables are fresf
lima beans, 1874 cents pound
green beans. 1874 cents pound
white radishes, cents n bunch; po
, taties. 6 IA cents a pound; sweet po
tatocs, 10 cents pound, one marke
q will have a special sale on sweet po
tatoes today and sell them for u
cents a pound. Chill peppers sell foi
40 cents a pound, while sweet pc
pers bring 25 cents a dozen. Gu
cumbers are cheaper this week, the.
sell for cents each.