Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-09-03

varieties mixed. To color them, for
decorative effect, add harmless vege.
table colors in red. green or yellow.
The colors are stirred into the paste
while it is still boiling. after removal
from the stove. If added fiavoring is
desired, it can also be stirred in at
this time. Then pour the paste in a
half-inch layer on a fiat dish or slab
of marble or glass. first rubbing the
surface with a cloth dipped in salad
oil to prevent sticking. Expose to
the air for couple of days and then
cut into such shape as may be de-
sired, using a knife or small forms
such as are used for cutting dough.
nuts or cookies. Place the cut paste
on paper. sprinkle with graduated
sugar, and allow it to. stand for two
days. Then dip in crystallized sugar
and pack in a wooden box with a
lining of parchment paper. Place
sheets of this paper between layers.
Apple Paste.-It is rot necessary
TO use the highest grade of apples.
Cut the apples in quarters and remove
the stems. flowers and cores. Place
Immediately in cold water, to which a
little salt has been added, and allow
to remain until ready to cook Boil
in covered receptacle and over a
slow fire until tender, then rub
through a coarse sieve. Put into a
kettle, adding one-half a pound of
powdered sugar for each pound of
pulp. Cook until firm, stirring stead
fly.
Apricot Paste.-TO each pound of
fruit pulp which has been rubbed
through a strainer add one pound of
sugar. Cook over a slow fire until
very thick A test for thickness Is to
pass a spoon through the pulp and
see that the track of the spoon does
not close up Immediately.
Ounce Pa&te.-Wipe the fruit, cut
into quarters, remove the core and
flower. and cook in water until very
tender Rub the pulp through a
sieve and add three-fourths pound of
powdered sugar for each pound of
pulp. Cook until very thick. Nut
kernels. scalded and chopped, may be
added.
Tomato Paste-CoOk the tomato
pulp in a pan over boiling water until
quite thick, as indicated in test for
apricot paste This will require about
three hours. With each quart use
sliced onion. tablespoonfuls of
chopped sweet red peppers or Il tea
spoonful of paprika, II teaspoonful
Of salt, | teaspoonful of sugar and
tablespoonful of mixed spices. The
spices. tied in a bag. should be
cooked with the pulp. Pack in small
lars while hot and allow the jars par
TALLY sealed to stand in hot water for
Is minutes.
Guava PaSte-Wash the guavas.
remove the blossom end. and slice.
Add lust enough water to start COOK
ing and cook until very soft. Ruo
through a sieve This is more easf-
ly done by using quart flour sitter
with "A crank, but the sitter is hard
1lo add One-lAlf as
much sugar as you have fruit, and
cook to eyaporate as much water as
possible without burning. In the ne
ginning cook rapidly. When nearing
the finishing point. cook slowly IN
double boiler, watch carefuily anu
stir constantly. When the mix
ture clings together and follows the
spoon in stirring. remove from the
Are and pour into a mold or spread
about an inch thick on a marble slab
or paraffin paper. Cut in squares
when cold. If necessary, put IN, the
sun until the outside is dry. Bring
into the house at night. Drying may
he done in an oven at low tempefa-
ture. but preferably in the sun. wrap
in oiled paper and put in box ilned
with paraffin paper. the COOKING
may be done on the CRATE IN the oven.
The paste should be stirred ire
r,,entlv 10 prevent browning. Layers
Of the paste may he put together with
melted marshmallows. Another Varl-
alton NAV he made by adding broken
nut meats to the paste before pour
ing it onto the slab.
Fruit Buffers.
Ample Butter.-Wash, pare and core
enough apples to make one pound
of apple pulp. Cover the parintS
.stl. of n
for half an hour. Drain. then add
this Juice to the apples and ounce.
Cook until soft. Put through a
sieve. Add three quarters pound or
sugar and the juice and rind or
one lemon or orange and cook until
thick and clear.
Peach Butter-Dip in hot water
then in cold water enough peaches
to make one pound of cooked peach
pulp, after removing the skins and
stones. Add a little water before
cooking to a pulp. Weigh. then add
two-thirds of "a pound OF sugar.
Cook until thick and clear. Spices
may be added If liked.
Plum Butter. - Wash enough
plums to make one pound of cooked
plum pulp. Add sufficient water
only TO prevent burning and cook
until soft. Put through a coarse
sieve orr colander to remove the
stones. Measure. add two-thirds
pound of sugar and cook until
thick
Ounce Butter.-Wash and peel
enough ounces to make one pound
of cooked ounce pulp. then drop in
cold water Cover the skins with
water. Cook for 20 minutes. then
drain. Crate the ounces into this
LIQUID. Weigh, add about one pound
of sugar and cook for 20 minutes.
Guava Butter.--Wash and cook
enough guavas in very little
water until tender to make Il quart
of guava pulp. Put through a sieve.
measure then add three cupfuls of
sugar and cook until thick.
Grape Butter.-Take one pound OF
grape pulp after the juice has been
extracted and add il to the juice
and grated rind of one lemon. Then
add about two-thirds pound of sugar
and cook until thick and clear. which
will be In about 20 minutes.
Pear Butter.-Use ripe pears. Peel,
slice and add sufficient water TO
make a thin sauce. Place over the
flame and simmer for two hours.
Stir frequently to prevent burning.
Add malt a pound OF brown or white
sraches to two quarts of the stewod
fruit Continue the cooking until 1t
reaches the desired consistency. Just
before removing from the stove. stir
IN ginger. cinnamon oT\other spices
10 taste. A little vanilla gives a
pleasing flavor. Lemon juice also
may be added. If TO be used later.
pack in sterilized jars and seal
Marmalades and Conserves.
Most fruits from which jelly may
be made are suitable for the making
of marmalades, which should have "a