Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-08
BY MRS. NJ. A. WILSON,
Copyright. 1921. by, Mrs. ~; A. Wilso

-" '""'' 'e"'
DOTH the wild and cultivated per-
d s,mmor, mako n de,;cious fruit
summons '',"Ae .. ' ..-,
Then later in the season they can be
used Ia n number of wnys for making
I.Iaa...,a .s.;,,, ,ostr;os ,ooa opd
uelec'"oie p"ouinso' p"e'i.o'' 'oe' "'"
other desserts, including the rice per-
simmon. custard.
Whom nurcbosino tbe ners,mmons.
-. ~ -, ..o,,,
oe sure tnat you nave so'he VI 'ne"'
under-ripe for Jelly making, also an
other lot Of unripe persimmons IL
v;,od With a damn cloth md nlaced
p s,a.a it,. .,.r r.i,,
On "'re UT eip'e 'ne'''s' 'ue' VIII
keep from three to four weeks.
The Jnpanese persimmons, when Just
beginning to turn yellow. are quite hard
and are best for this purpose.
VIA perimmons % inny De ut,co @ Stow Sow.
IN a cbeeseciotb boc to condition them
md thcn thew can he stored in glass or
a., cows
Persimmon Jelly
Wash one pound of persimmons and
place in preserving kettle and add
six tart apples. Just wash and slice
| the apples. Now add two cups Of water
and heat slowly TO the boiling point.
cooking slowly until apples and per
simmons are in n soft pulp. Turn into
jelly bag and let drop. Now line q
colander with two paper napkins and
set the colander over small bowl in
side larger one. Turn in the pre-
It rnaru roYah proHT Mrntr y the " snnll I howl ~
nne, nH.a, 'n.o" M - fIIa Xyhar tho ;m;ce r.
1ito 1itonod "' r,ao s,re and retmrr n tbc nrc .
n,.Tiru' nu,.;na ' nottIo ond ho;I for twelyo
n,t,,t.S n,inntSs tbon odd tbree .onorters cun
~ at'',",,o. e',ao Cow ovoru c,n of im;co Stir
"" ",;+I I"e"' rooden Snoon % GissoIys the
Hus"l nnu mn;, co .,ro,ro r,J,utos ord
| l's pm. l., -. % a.on;I;.od niasaos sot
inen ,",n ~ .,nJor. nJo orJ ,rhoS old coyor
,.;.h n,o,tod noraf;n ord store in the
WIN 'ierteu iem'. nnn. pa,aN "hu ''0'e III '"s
-
fersimi''oh conserve
Now turn the pulp left IN the )cliv
bag nftcr the juice mas drlrpea through
and rub IN through sieve. Measure
and ada 10 the pup
One pockage of secd,css rn,sins,
One cup OF rne!v chopped nuts'
One-haV cup OF pne'V chopped pre-
serred ginger;
Grdted rtnd OF one-ndI orange
Grated r'nd oI 1ne-hap 'emon'
Juice o. one-naV lemon,
NJ nmln' y
Onc-half lereI teaspoon of cinnamon,
Onc-fourM level teaspoon OF nutmeg.
| ... s.,
-. cGok si1MiS; 81 s.'ns thns t;u'ue sn intn stori ;.
lized glasses and store in the usual jelly
manner. Remember to use an asbestos
mat under the preserving kettle when
making the jams, jellies and conserves,
for il 1t scorched. just once, the prod
uct Is ruined and nothing can be done
to retrieve the burnt taste. II you are
compelled to leave the room, take the
preserving kettle of tho fire until you
re'urh' po,.,,o, ,o
'""'
WASH one dozen persimmons ana tnen
o.. 49,. - ,ou:.s a,a.
Juice Of one larGe orauGe.
Grated ,ind of one half oraroe.
Juioe Of one lemon
Ono ouart of suoar
Bring 10 a boil. then stir constantly
ana COOK Slowly untii the petsh'inon'
arc very Soi' 'tt s,o eoG, s,ou nnJ nt sne 't -
ture tllrouKi my s'eVc hhu return u
the preserving ai5 he.,'e ahu COOK SLOWLY
nh'ii Oh Tue aesifeu 'n'eAhess'
Yellow Tomato Jam
Wash four mounds NJ voI,ow +omo,o.
and Mace in n nrcservinc kottio nm,
adj four Guns of wo+ar Col
Slowly until yery soft and thcn add '
''o"'' ~ .',s anu 'A'" '0'
Three and ne.hat pounds Of sugar