Evening star., 1938-09-08

to others who wish to make their &C.
quaintance In the future.
The move. or expansion Of q shop,
does not usually make news"-but in
case Of this one, because Of It's asso-
citation with the growth and Develop
ment Of Washington, and the fact
that 1t Is SO truly of us and for us,
merits notice-especiany from one
who used to be lifted up to sit on the
counters, and fed "jaw-breakers,"
while grandmother selected fine teas
from the great black boxes that are
still in the shop-or bought one an
orange as a special. special treat!
After this little wave of sentiment,
we shall get down to brass tacks, and
give you few Of those recipes for
preserving which we promised you!
More will appear Monday.
BAKED PEAR PRESERVES.
u peck seckel pears.
pounds sugar.
tablespoon water.
Wash and wipe the pears. Remove
the blossom ends. Pour water In the
bottom Of a covered dish or jar and
place in alternate layers Of pears and
sugar, ending with the sugar on top.
Cover and bake for three hours In a
slow oven, basting three or four times
with the hot sirup. Pack in hot, steril-
lied jars and seal.
DAMSON PRESERVES.
Wash damsons well in cold water
Prick each fruit five or six times with
large needle. Weigh. Make a sirup
by boiling q their weight in sugar with
water, allowing one cup Of water to
each pound of sugar. When sirup
boils, skim we'll and add the damsons
a few at time. Cook until soft and
then place in sterilized jars, seal and
store in a cool, dry place.
DAMSON PLUM CONSERVE
pounds damsons, .
l orange
"a cup raisins.
4 cup walnut meats.
3 cups sugar.
cups water.
Pit and halve the damsons. Cut in
small pieces. Cook the chopped orange
(peel and alb with one pint of water
Tor 20 minutes Add damsons and
raisins and cook until one-half of the
liquid is evaporated. Add the sugar
and cook rapidly until the mixture
will heap up on a spoon. Add the
nuts pour into hot. sterilized glass,
and when cool, cover with parafin
SP1CED SECKEL PEARS.
Wash the pears and peel them, leav-
ing the stems on. Boil cups vinegar
with 8 cups brown sugar, 2 teaspoons
cloves End q stick Of cinnamon. Add
the pears to the boiling sirup and let
them cook until tender, but do not let
them lose shape. Pack in jars, cover
them with the sirup and seal imme-
diately. -
sP1cED CRABAPPLE JELLY.
peck apples.
6 coffee cups water.
coffee cups vinegar.
Y ounce whole cloves
u ounce cinnamon sticks.
Y ounce whole allspice.
Wash, core and quarter the crab
apples. Boil them with the vinegar,
water and spices until they are soft
as pulp. Strain through jelly bag and
add one pound of sugar to one pint Of
juice Cook until mixture becomes
thick and sheets from the spoon, pour
into sterilized glass jar, seal and
store.
APPLE BUTTER.
IL pounds apples.
1l2 pounds sugar.
l gallon sweet cider.
l tablespoon cinnamon.
" tablespoon cloves.
Wash, slice and place the apples
with the cider in q kettle. Boil until
fruit is reduced to thin, lumpy sauce.
Run through sieve. Return to kettle
and cook until thick enough to round
up on spoon, add sugar and spices and
cook again until mixture heaps up
firmly on spoon. Pour at once into
clean, hot jars, partially seal and
process three to five minutes. Seal,
cool and store