Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-29
Mrs. Wilson Gives Careful Directions
For Conserving Pears and Cucun1bers
Watermelon and Cantaloupe Can Also Be Made Into Rings
and Pit I'm in Jns.-Southern Recipes
BY MRS. M. A. WILSON

BY MRS. NJ. A. WILSON
| All RIGHTS reserved.
THE real Southern housewife Is an
l. aristocrat in her household and she
| always ovcrsces--no matter how many
or how few servants she has-to the
preserving.
Aunt Abbia--Mrs. John Pondexter--
chef Of the kitchen, is a real old South =
ern type of nanny. Ample Of width
with her stiffly starched calico dress
rnd white cambric apron lroncd Ms
| smooth as the bosom Of "dc kurnel's 8
Shut she was busy bustling about tho
cookhouse. making ready against the
time when the missus "wuz gwine ter
make dem cumber and melon ring
| p 'snrvcs."
For the average family six one half
pint jars of each variety will be ample.
To Make the Cucumber Rings
Wash and pare lightly one dozen
medium sized cucumbers and then cut
in two-inch pieces and use an apple
corer to remove the seeds. Now cut in
slices about one half inch thick. Place
in a china bowl and cover with one
half cup Of salt and let stand for two
hours. Wash and then drain. cover
with boiling water and cook for ten
minutes. Turn into colander to
drain. Now place in preserving kettle
Three pounds of sugar,
One cup of rine0dr,
One cup of rGfer.
Three sticks of cinnamon, broken in
pieces,
Thinlv pared rind of ono lemon.
k.II 81 .LaT.
One tablespoon of oholo cloucs,
Str blades Of mace,
Tno- thirds cup Of preserved ginger,
cut in pieces.
One cup of seedless rdisins.
Bring to boil and cook slowly for
fifteen minutes. Now add the prepared
cucumber rings and bring quickly to n
boil. Simmer until the rings are clear.
This usually takes about one and one
half to two hours. BE sure to place an
kettle and then fill into half-pint jars.
prepared in the same manner, first
removing the outside rind by pairing
thinly. Then use the firm flesh that is
close to this rind.
Stuffed Melon Rings
Remove the rind from the melon and
cut the hard white part in squares about
one inch wide and one inch long, then
an inch thick; cut with small cutter
or thimble Cut out the centers and
place the little balls cut from the
centcrs in one pile and the rings in
another. Place both rings and balls in
separate bowls and cover each with
one e-half cup of salt. Let stand for
two hours and then take the balls and
follow recipe for cucumber rings. using
the balls in place Of the rings. This
is called sweet -spiced watermelon balls.
Now wash the rings and place in
preserving kettle and cover with boiling
Drain and then wash again. Now put
through the food chopper
One pound of stoned prunes,
One package of seedless raisins,
One small pot Of preserved ginger,
drained ,oeH from sirup.
Set aside until needed. Now place In
the preserving kettle and add
Four pounds Of sugar,
One cup of pinegdr,
One cup Of tcdter,
Three sticks Of cinnamon, broken in
pieces,
Three tablespoons Of cloves,
Ttpo tablespoons OF dHspice.
Five blades OF mace.
Bring to boil and cook for ten min
utes. Add the cucumber rings and
simmer slowly for one-half hour. Drain
the rings from the sirup.
Now make balls OF the fruit put
through the food chopper, and have the
ball little larger than the ring. Put
in place and tiatten on both sides
Pack at once into jars and put the
rings against the sides Of the jar in
such q manner that the stufing will
show; when the jar is full fill to over
flowing with the sirup drained from
the rings. Adjust the rubber and lid
and partly seal. Place in water bath
and have the water just to the necks
of the jars. Bring to boil and process
for forty minutes. Remove, seal Sc
curely. Let cool and then dip the tops
of the jars IN melted oaraffin sufficiently
deep to cover the lid Store In cool,
dry place.
Spiced Gingered Pears
About four days before spicing the
pears wash one quarter pound of green
ginger root and soak for two days in
sufficient warm water to cover. Place
on the stove over the simmering burner
and cook slowly for six hours.
Wash and peel one -half basket of
cooking pears, then cut In half and drop
the pears at once into a large bowl con
tanning sufficient cold water to cover.
Add one half cup Of cider vinegar, NJ
this prevents discoloring. When all
are ready. drain, place IN preserving
kettle and cover with boiling water.
Cook slowly until tender and then
drain. Now pack in jars and arrange
so as to display the pears nicely. Place
two pieces of the cooked ginger root in
center of each jar. Now place in the
preserving kettle
Four pounds of sugar,
Four cups of toater,
One-hdU cup of vinegar,
and following spices tied in piece OF
cheesecloth
One tablespoon of cinnamos,
One teaspoon OF allsptoe.