Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-04
You Don't Haze to Wait for Fresh Fruits
to Make Good Preserves, Says Mrs. Wilson
Dried Peaches and 4prcots Can Be Used Hh Dates Figs
and Dainty Spices-4n Old Roman Beauty
Recipe is Included

what her station in life may be. when
the time arrives. must acQuaint herself
with the modes of cooking peculiar TO
hcr own community.
Roman beauty fruit butter is COM
bination Of Occidental and Oriental
cooking. and is delicious. Like many
recipes handed down from these good
folks. IT has stories Of its wonderful
beautifving power. Wash in warm
One half pound OF prNnes.
Onc.haf pound OF dpricois.
Three. quarters pound of peaches.
Place IN II large saucepan and add
Three pints Of boiling ratcr,
One cup Of honey.
JlcO pounds Of sugar.
Cook very slowly. until the fruit is
soft and thick, now rub through fine
sieve in TO clean saucepan and add
One pound Of trGlnuts. chopped fne.
One.haV pound Ot cdndicd citroa,
chopped fine.
One Qnartcr pound ot cdndied oronge
peel.
One-hdH pound Of condied ginger,
rO packages Of seeded rdisinS.
Three quarters teaspoon OF nutmeg.
cne.hdf teaspoon OF aHsptce.
Cook very slowly until very thick,
stir TO prevent burning. then fiji In all
jars, filling the jars while butter is
hot. When cold, cover with II thick
layer Of melted paratfin, seal and
store in cool place.
This recpe can be cut in half for The
small family.
Old folklore tales give rhis butter the
credit of beautifying the skin and giving
ulster 70 the hair. The young women
Of the community would rather give UP
dress or some other luxury than omit
this butter from their daily diet. par
ticulariy in the late winter and early
spring.
Russian Cherry Preserve
Wash in warm water tho following
dried fruits
, one pound Of pitted cherries,
One pound Of pedrs.
Place in saucepan and add
One quart Ot boiling ndter.
One and one-hnN pounds Of &uoaJ.
one package Of seeded rdisins,
Grated rind Of one half lemon.
Juice Of one lemon. cook slowly until
thick, store in glass jars as for the spice
rench butter.
RumaniAn Fruit Butter
Wnsh and soak in warm water. using
five cups of water to soak the fruit
Onc-hQf ponnd Of dpricos.
one half pound Of pitted cherries.
Place in saucepan and add
Sir medium size apples, pared an,
'cOreQ, then cat ~ slices.
Cook slowly until soft enough to ruE
through Il sieve; then return 10 th'
saucepan, after measuring, and add
T,co pounds n augur,
One.hdf teaspoon Of nutmeg,
One quarter teaspoon Of mace,
Tro tablespoons Of sharp clic
rinegor.
Cook until thick and then s,or" as TO
jelly or jam,
Russian Fruit Paste
Pare and cut in slices
Sir apples
Add two cups OF water and COOK in
Ill soft Now add
One quarter pound pifted cherries,
One.hoV pound Of pitted dates, Gu
IN bits,
One. quarter pound Of fgs. cut q
small pieces,
One-half pound dpricots, cut i,
pieces.
Simmer slowly until the fruit is .oft
then add
Three cups Of sugar,
Cook very slowly until very thick
Store ia the usual manner and seal.
The addition Of these very unusua
dried fruit conservcs will add variety I,
your menu and they may be used oc
casunaily all summer with the frcgl
fruits, thus bringing real mst to you,
table.
When packed IN little two ounc
glasses they make splendid gifts To-
the folks who have the tiny kitch'
'snstss' or "a business woman