Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-06-17

! into figures. II the paste is well boile,
down, 1t will dry more easily. Man,
small forms useful for cutting th
paste can be bought. The paste ca,
| also be cut with q common knife O.
with fiuted vegetable knife. or !,
can be cut in round cakes, the cente,
OF which Is again cut with a smal.e,
circular cutter. There will then b.
both rings and small round cakes. The
cut paste should be placed on paper
sprinkled with crystallized sugar OF
common granulated sugar. Then lie
It stand again for a couple of day.
exposed to a draft, dip in crystallizet
sugar. and pack in tin or wooder
box lined with parchment paper ant
with layers Of the same paper PLACED
between the layers Of paste. Tht
paste can be served as dessert. ant
as garnishing on creams and Gus
tards. frozen creams. and large cakes
Apple paste--It Is not necessary e
use the highest grade apples. Cut the
apples into quarters, remove the
stems. flower and core. Place I'm
mediately In cold water. to which &
little salt has been added. and allow
a covered receptacle and over a slow
fire until tender, then rub through
a coarse sieve. Put into kettle, add
ing one.half pound of powdered
sugar for each pound OF pulp. Cook
until firm, stirring steadily.
Apple paste can be varied in taste
by adding vanilla. peppermint. or
orange flavor. or cooked with either
finely cut citron. finely cut lemon peel,
or blanched and cut nut kernels. In
the same way other fruit pastes can
be made with cherries. plums. KUN.
quats, guavas. and other tropical
fruits. You can make several diff.
ferent pastes in one. When nearly
dry and before cutting. place different
colored or different favored layers on
top of each other as in a layer cake.
With a sharp knife cut in one-half-
inch strips through all the layers and
dry.
Apricot. currant, raspberry and
strawberry pastes: To each pound
of fruit pulp which has been rubbed
through a strainer add one pound of
sugar. Cook over slow fire until
very thick. A test for thickness is to
pass a spoon through the mass and
see that the track of the spoon does
not close up Immediately.
Tomato paste: Cook the tomato
pulp in a pan over boiling water un-
til quite thick. which. will require
about three hours. With each quart
use one sliced onion, four tablespoon
fuls Of chopped sweet red peppers or
one teaspoonful Of paprika, one.half
q teaspoonfui of salt. one teaspoon
full of sugar, and one tablespoonful
of mixed spices. The spices. tied in
a bag. should be cooked with the pulp.
Pack in small Jars while hot and allow
the jars partially sealed to stand in a
hot water bath for fifteen minutes at
c12 degrees Fahrenheit.
Fruit Juices.
The juice of such fruits as grapes.
currants, blackberries, Strawberries.
raspberries elderberries and cherries
make delicious and wholesome
drink. and are excellent for use in
gelatin desserts, buildings, sauces.
Ice cream and sherbet. The flavor of
the juices is finer when they are
sterilized below the boiling point.
Select sound ripe fruit, crush. and
heat slowly to about 100 degrees
Fahrenheit. or the simmering point.
Strain through a double thickness Of
cheesecloth. and let stand in a cool
place for a few hours, then pour off
carefully to free from the dregs.
which will remain In the bottom of
the receptacle. The addition OF sugar
will make the flavor finer. 1t may be
used in any desired proportion. a fair
allowance being one cupful Of sugar
to one gallon of the juice. or the
juices can be bottled without any
sugar and later made into jelly. Pour
the juice into sterilized bottles, put
sterilized shoppers In lightly, set the
bottles on a rack in water bath,
and leave at the simmering point for
thirty minutes. Remove from the
water bath, put the shoppers in
tightly, and when cool dip the top OF
the bottle in melted paraffin or seal.
ing wax. A good wax may be made
by melting together equal parts of
rosin and beeswax.