Evening star., 1940-09-02
Recipes for
Late Fruit,
Vegetables
Last Roundup of
Suggestions for
The Jam Closet
BY BETSY CASWELL,
Woman's Editor.

Although we know that any
number of you thrifty and dauntless
housewives will continue to turn
the product of garden and orchard
into delicious stock for the jam
closet shelves for the next several
weeks, we shall be forced to call
this our finale for the present.
Other things are demanding atten-
tion, so we'll have to offer you this
last batch Of recipes which includes
one for an especially good relish, and
some others for utilizing late fruits
in unusual ways. However, as we
said last week, although we won't
be featuring preserving recipes in
the column any more this season,
we'll be only too glad to supply you
with any recipes of this type if you
will ask us .for them by phone or
letter.
END-OF-THE-SEA RELISH.
. quarts green tomatoes.
! quart ripe tomatoes.
u head cabbage.
3 green peppers.
3 red peppers.
3 stalks celery.
3 large onions.
peeled cucumber.
u cup salt.
3 pints mild vinegar.
IL pounds or cups brown sugar
teaspoon mustard.
! teaspoon paprika.
Chop the tomatoes, cabbage,
celery, peppers, onions and cucum-
bers. Place in a kettle In layers
and sprinkle the salt in between.
Cover and let stand all night. In
the morning drain and press out
all the liquid. Add to thu vegetables
the sugar, vinegar, mustard and
paprika. Cook about i hour or
until transparent. Pour into sterilized
hot jars and seal.
DAMSON PLUM CONSERVE.
2 pounds damSonS.
/ orange.
Y cup raiSins.
4 cup walnut meats.
3 cups sugar.
2 cups water.
Pit and halve the damsons. Cut
In small pieces. Cook the chopped
orange (peel and alb with one pint
of water for 20 minutes. Add dam
sons 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 glasses and, when
cool, cover with paraffin.
GRAPE AND NUT CONSERVE.
cups prepared grape juice.
% pounds or 6 cups sugar.
2 lemons, grated rind and juice.
6 oranges, chopped.
6 cups raiSinS, chopped.
Az cups walnuts, chopped.
cup filberts, chopped.
Dissolve the sugar in the grape
Juice, add the other ingredients
except nuts and cook slowly until
thick. Remove from the fires, add
nuts and mix well. Pour into
sterilized hot glasses and cover
with paraffln when cool.
PRESERVE OUNCES.
Pare them very thin, cut them in
half, take out all the hard core
with sharp knife, weigh the fruit,
and to every pound allow a pound
and half of sifted sugar, and a pint
of cold water; put the ounces into
a preserving kettle with the water,
cover them closely, and let them
simmer very gently until perfectly
tender, but not broken; some of
the fruit will become tender much
sooner than the rest. AS they are
done, take each piece out separately
with spoon, and lay on dish to
COOL When all are out, strain the
water through a thin cloth, put it
back into the kettle, add the sugar.
When it comes to boil, lay in the
ounces, boil them until clear, which
will take from half to three-quarters
of an hour, take them from the fire,
fill sterilized jars three parts full
of the fruit; fill up with the sirup.
After filling the jars, put the re-
mainder of the sirup in molds or
bowls; do not cover them until the
next day. This will be a stiff jelly
when cold. In preserving ounces
by this recipe, it is unnecessary to
boil up the skins and seeds, which
always make the fruit and jelly
dark.
SPICED SECKEL PEARS.
Wash the pears and peel them,
leaving the stems on. Boil cups
vinegar with cups brown sugar,
2 teaspoons cloves and a 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 sterilized jars,
cover them with the sirup and seal
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