Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-07
NoUel Relishes and Condiments
Are Prepared BY Mrs. Wilson
This Is the Month to Lay in Good Supply of Preserves Su
fcient to Last Well Into the Winter
BY MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
COPYRIGHT. 1879. by Mrs. N. A. Wilson. All
rights reserved.
MANY delicious dainties can be pre-
AV1 pared during the month Of Sep
tember for the winter preserve closet.
The French housewife makes delicious
dish, called raisine,- that is especially
fine with cold roast fowl or lamb. Pep
per conserve is delicious with almost
every meat that comes to our table, but
is especially fine with roast pork, duck
and goose. .....
Raisme g..
Wash two pounds of grapes, and re-
move the skins; place the pulp in pre-.
serving kettle with three cups Of cold
| water. and cook until sufficiently soft
70 rub through, fine sieve; this will
remove the seeds. Return the grape
pulp to the preserving kettle. and add
the skins Of the grapes, and one dozen
large cooking pears cut In thin slices.
Cook until the pears are tender, then
add
Juice of tro lemons,
Tpo pounds of sugar, 49,
Onc-half teaspoon of ginger,
One-hat teaspoon of nutmeg.
And cook until thick like jam. Store
in the usual manner.
Corn, Celery and Onion Relish
Place through the food chopper, using
the fine knife
Trelre large onions,
Four rcd peppers,
Three green peppers,
Three large stalks of celery.
Place in the preserving kettle, and
Cold cooked corn, cut from sir large
cars,
One tablespoon Of celery seed,
One tablespoon Of mustard seed.
Add two cups of water and cook
slowly for thirV-five minutes. Now
place in the mixing bowl
Tmo tablespoons bt mustard,
Orc Tablespoon of salt,
One lcrel teaspoon of turmeric,
Tno tablespoons of pdPrtkd,
One.hdlf cup Of -four.
Stir to dissolve and then add to the
vegetable mixture cooking in the pre-
serving kettle, stirring well to blend.
Bring to boiling point. and cook slowly
for twenty minutes. Fill into all glass
one half pint jars, adjust the rubber
and lid. and seal securely. Place in a
hot water bath, having the water just
to the neck of the jars; process for
twenty minutes, then remove, and
store in cool, dry place.
Persimmon Marmalade
The persimmon is not really ripe
until it has been touched by the frost.
You will find the persimmon in market
about the last of September. Wash
persimmons well, and place in pre-.
serving kettle. and add one quart of
water for every quart of persimmons,
simmer slowly until very soft, then
cool and rub through fine sieve; meas
ure the pulp, and return to the pre-
serving kettle and add
Three quarters cup of sugar for every
cup of the persim mon pulp.
TO every quart Of persi immons add
One cup Of preserved ginger, chopped
rery fine, -.
One cup of finely chopped nuts.
Stir we'll to blend and cook until
thick like marmalade. fill into sterilized
holf-pint jars. adjust the rubber and
| liG and seal securely; place in hot water
bath, having the water just to the neck
of the Jar, and process for twenty min
utes. Remove, cool and store in dry
place.
This is new and improved method.
shortening the time. and producing a
bright red sauce. Place fifteen sweet
red peppers in baking pan in moderate
oven for twelve minutes. Now rub the
hands we'll with salad oil, and then re-
move the skins and seeds; rub the pulp
of the peppers through fine sieve.
Wash and cut in small bits sixty to-
matoes, and place in the preserving
kettle: cook until very soft, and then
turn in the jelly bag and let drip over
night. In .he morning rub the tomato
pulp in the jelly bag through fine
sieve. and place IN the preserving ket'
tie. and add
THE prepared peppers,
Two cups Of siiced onions. pui
through the tOo& chopper, using the
Three cups of ,ohtte malt cinegar,
One and one quarter cups OF gran
ulatcd sugar aud the follo,otn0 spices:
Tpo tablespoons of cinnamon,
One tablespoon OF ginger,
One teaspoon of nutmeg,
T1p0 teaspoons OF dllsptce,
One teaspoon of cloves,
Three pieces of cadmus root,
Too tablespoons OF celery seed,
T,po tablespoons of mustardf seed.
firm muslin, as nothing but the Aavorint
is needed. Cook the mixture for two
hours, boiling rapid y and stirring with
wooden spoon all the while. Fill intt
sterilized bottles or half pint jars ane
adjust the rubbers and lids, and sen
at once II you are using the jars. i
you use bottles do not cork. Plac'
either the Jars or the bottles in ho
water bath, having the water just t.
the necks OF, the jars or bottle. ant
process for forty minutes. Now, II yo,
have used bottles, cork securely ant
| remove from the bath: and when COLI
din the tops of both the jars and bot
ties in melted parafin to cover th'
opening. Store in cool, dry place. 'Thi
chill sauce is pretty, bright red. Per
sonallx. / use the small mrs in plac.