Evening star., 1933-09-08
Using Late Summer Fruit
Shortcakes and Puff Pastry Are Among Good
Dishes Which May Be Prepared
Buffers and Jellies.
Buffers and Jellies.

two-thirds pound Of sugar and cook
until thick.
Peach Butter.-Dip some peaches in
hot and then In cold water. Remove
the skins and pits. Add Q little water
and cook to pulp. Weigh. You should
have one pound of the cooked pulp.
Add two-thirds pound Of sugar. Cook
until thick and clear. Spices may be
added II liked.
Plums in Jelly.-Either the red or
the blue plums can be used for this,
also the yellow plums If they are not too
soft. For every pound Of fruit. allow
a pound of granulated sugar. Put the
sugar in the preserving kettle over Q
slow fire, adding q very little water to
help melt the sugar. Half cupful Of
water will be enough for several pounds
of sugar. When melted, let simmer
slowly. Wash the plums and dry them,
then prick each several times with
darning needle. Put just enough plums
in the sirup to make close layer all
begin to break, then lift them out care
fully with a skinner and put a layer
in q fat dish while another layer Of
plums cook In the sirup. When all are
cooked and cool, return those first
cooked to the sirup, which all this time
has been simmertng, and cook until
transparent looking. Repeat the process
with each layer. and when all are
done. put them In glass jars and pour
the boiling hot sirup over them until
the jars are brimful. Let stand until
cold, filling up with sirup If the jar
contents shrink, and finish as usual
Nf m Hn yHIr
after a few days will be encased In q
beautiful rich jelly.
Juice for Jelly Next Winter.-Grind
or slice>the fruit desired, either apples,
peaches, or other fruit, or If the fruit
contains seeds, such as grapes or raSp-
berries, and therefore cannot be run
through a crater or slicer, mash wen
with q heavy potato maSher. Place the
crushed fruit In q steamer or tight
kettle, with trivet in the bottom, to
prevent sticking to the kettle. Do not
add water unless necessary. Cover
tightly. and cook slowly until tender.
and let drain without squeezing. Then
drain the juice through heavy outing
flannel or felt. MASKING the fruit after
cooking causes cloudiness Of the juice.
Heat this juice to boiling point, and
when boiling hard pour Immediately
into hot, boiled jars, and seal tightly.
Label and store in q dark place. Use
this Juice to make into jelly in the
usual way from time to time during
the Winter. This method Is especially
recommended for grape jelly, as the
grape skins contain tartaric acid which
may crystalline into jagged crystals In
the Jelly after it has been made for
some months. However, they are easily
- laI itviN k1oSn
cooking the jelly.
To keep grapes arm and in shape
when of the stems, first pick them
from the stems, being careful not to
crush the fruit. Wash and place them
in jars which have previously been
rinsed in cold water, then in quick
succession turn on and of three times
enough boiling water to cover the fruit.
Now I'LL the jars with rich, hot strup
and seal. The fruit will retain its
shape and the pulp will be as f1rm as
when picked from the stem.
A pretty first course for luncheon
may be made Dy arranging fresh grape
leaves and ienGfils with bunch Of
white grapes on q handsome china
plate, on which stands a stem frappe
glass containing shaved ice and red
grape juice. Decorate the table with
red roses.
Grape Juice Blanc Mange-Allow two
tablespoonfuls Of cornstarch wet with q
little water to one pint of boiling grape
juice sweetened to taste. Cook for i've
minutes, pour into q mold wet with ice
water, and let stand until cold. Serve
with whipped cream.
Grape Appetizer. served with
orange Juice make ~ refreshing ap-
petizer. White grapes and red Tokays
may be used. Rinse the chilled grapes
and cut them In halves lengthwise.
Remove the seeds with . pointed knife
and place the grapes in slender glasses.
Sprinkle slightly with granulated sugar,
and half fill the glasses with orange
juice Drop q spoonful Of shaved ice
ON eSch and serve on doily-covered