Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-24
Preserves and ReliSheS
Approved Methods for Obtaining Best Results
With These Materials-Process for Obtain
ing an Especially Attractive Product.

cooked with the sugar it is smooth and
of a consistency similar to that Of soft
butter. The fruit is usually cooked
with a small amount of water until
tender and is then put through col
ander or sieve. Sugar is used in the
proportion of half a pound to each
pound of fruit pulp. Spices may be
with frequent stirring until quite thick.
1t may be sealed in steriliZed jars or
put into sterilized jelly glasses and
sealed with paraffln. Fruit butter may
be cooked in q moderate oven. 1t will
require far less attention, for there will
be less danger of its sticking and burn
ing The oven must not be hot enough
to cause burning on the top and sides,
nor darkening Of the material by
Fruits that are small and not flrm
enough for preserves may be used in
fruit butter.
Apple, Peach, Pear or Plum Butter
Wash, slice and weigh whichever fruit
you use Force the pulp through
colander to remove the seeds and skins.
Use the pulp which remains after
straining off the juice. Measure out
about half as much sugar as there Is
pulp and add some spice. such as
cinnamon or allspice, if desired. Cook
I'LL UORGLIl6I oIAlAi6 WI
stantly. Seal and store like jelly. TWO
fruits may be combined If desired.
Grape and apple. or apple and apricot
are good combinations and there are
others that are also good.
Pickles and Relishes.
The chief difference between pickles
and reliShes is that reliSheS are usually
more or less finely cut or ground up.
They may be pulpy like catSup, finely
macerated like horseradish, or cut into
email pieces like chow-chows, picalilliS,
and others Most of these products
resemble pickles in that vinegar and
spices are used to aid in preservation
and to modify the flavor and taste.
Relishes should possess the general
characteristics of their respective
groups, that is, catsups should be
smooth and of fine grained texture,
while relishes like picalilli and chow
chow should be distinctly a chopped
pickle Chopped, finely cut or ground
relishes should not be pulpy, but each
small piece of vegetable should be firm
and crisp.
Picalilli-Wash and slice one peck of
green tomatoes, six green peppers and
four onions. Sprinkle with one cupful
of salt and pack in jar over night.
Drain and chop as fine as desired.
FIdCe III a kcbtle, cover Win ElicSdi
and add one tablespoonful each Of
ground cloves and cinnamon, two cup
fuls of sugar and one cupful Of grated
horseradish, II possible. Boil until ten
der. adding more vinegar If necessary.
Seal in glass jars while hot.
Corn Relish.-Cut the corn from 20
ears of tender sweet corn. shred one
medium sized head Of cabbage, chop
eight medium sized onions and three
green peppers. Add one quart of vine
gar and one and one-half cupfuls of
salt. Bring to the boiling point and
SEAL
Watermelon Pickle-Peel and cut the
rind in pieces. Cover with alum water,
using two teaspoonfuls of powdered
alum to quart of water. Heat the
mixture to the boiling point. Let stand
for three hours in warm place, then
drain. Let the mixture stand for one
hour in cold water, then drain. Weigh
the watermelon. Make a strip, using
half as much sugar as melon, one
eighth as much vinegar as sugar, and
one third as much water as sugar. Cook
In the sirup until tender. Seal.