Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-08
Add Crabapples and Elderberries to
the Preserve Shelf, Urges Mrs. Wilson
Tasty Butter, Marmalade Spced Cheese Forms
Pleasant Variation From Usual Jelly-Creen Tomato
PreSerue Is Delicious

to the boiling point and roOk until
soft. Let cool. then rub through fine
sieve to remove skins. seeds and cores. |.
Measure pulp and return TO preserving
kettle and add
One tablespoon Of cinnamon,
One teaspoon Of nutmeg,
One halt teaspoon of CiOrCS.
One halt teaspoon Of dilSpice.
One-hdt teaspoon Of ginger.
Tie the spices in piece of cheese
cloth and cook the pulp for fifteen min
utcs. Now add two thirds pint of sugar
for every pint Of pulp and stir 70 dis
solve the sugar well. Cook slowly until
thick ike appchutter. Remove the
spice bag and store In usual jelly man
ner.
Crabapple Preserve
Wash the apples and then cut in
quarters and remove the cores and weigh
the fruit. Place two and one-half
pounds of sugar in q preserving kettle
and add ono cup Of boiling water. Stir
70 dissolve the sugar and then cook for
five minutes. Then add two pounds OF
prepared crabapplrS. weighed when
ready to add to srup Cook slowly
until tn" apples have n clear, trans
parent appearance. Skim out apples
| and lay on platter. Boil sir,Ip until
quite thick. Return apples and bring
| slowly to the boiling point. Cook for
, five minutes and then fill into sterlized
glasses and jars and seal at once.
| The bright red Siberian crabapple is
best for preserving. Choose perfect
sound fruit. even If you pay few cents
more. Chcap, wOrmy apples will not
max" good Jelly or preserves. and are
not worth using time or material on.
Elderbery Preserve
Wash the berries and then drain on n
cloth and remove the stems and meas
ure. Place in preserving kettle
T,co ptnts Of clderbcrrieS.
Ono and One-haH pintS Of sugar,
Strained Juice Of ono lemon.
Heat slowly to the boiling point and
then boil until thick. Watch con-
stantly. Fill into stcrilized half pint
Jars. Seal scalding hot. This is de-
licious with roast. cold meats. etc.
For spccd eldcrbcrry preserve add
, the spice as directed in spiccd crabapple
cheese.
t Elderberry Jelly
Wash cldcrborries and lay on a cloth
TO drain, Remove from stems. Meas.
urc and plar"
Four piutS Of eldcrbcrrieS
Three cups Of cqtCr
. in Il preserving kettle Bring slowly
potato maSher and cook for thirty min
! utcs. Let cool and then turn into jell,
bag and let drip. then squeeze dry
Line n COlander with two thicknPsSeS o
paper napkins. Set the Coandcr L
J. allow the juice 10 drip through. Turl
- in the juice and filter. Measure iuc
n and return to clean preserving kettl
n and boil for ten minutes, Add three
:, quarters cup Of sugar 10 every cup o
y IL -.
bring slowly to boil. Cook for fiftPcI
minutes and then turn into stcrili2e
glasses and store in usual jelly manner
Green Tomato Preserve
In the garden YOU will find quite
few tomatoes that are misShapcn an
cnn be picked green for this dcliciou
preserve. Wash the tomatoes and cu
in pieces Discard the core and an
lard or diScolorod spots. Measure an
place in preserving kettle
Tro quarts Of f"CIU chopped gree
tomatoes,
ThrCc pOuHdS Of sugar.
one cUp ot boiIing water.
TwO packages Of seeded rdiSinS,
one rup Of preserved ginger.
Bring slowly to the boiling point an
stir until the sugar is dissolved. the
| cook until thick like jam. Store
| htcrilizrd glasses or bowls and whP
cod cover with melted paraffn.
This Oriental Swcptmcat is very GOO
le with meats. or as q filling for fant
ny sandwiches or just TO sPrv" as jelly.
ne To hnyr sucress with ipllies M
,u . iams and preserves. you must wat
l,r them very carefully; il you leave &
le. room for an instant. remove the kott
eli from the fire, as it only takes Just tn
Nv particular instant in which to bur
IeF and If burned the preserves arc lost al
-, cannot be- retrieved. Use porcelai
,"e lined or enamel preserve kettles.
)m
Is nH Sdre Lemon Rind
lD- .i-.-- 49, ;,,i,u . lemon, -