Evening star., 1941-06-16
Pen Mger Than the Sword and Just Hazardous to Youngsters
This sWeek's
Preserving
Recipes
By Betsy CasveH,

BLACK CHERRY CONSERVE.
oranges.
l quart black cherries.
5 tablespoons lemon juice.
31a cups sugar.
Remove seeds from oranges, cut
ting the fruit into paper-thin slices.
Cover lightly with water and cook
until tender. Stem and pit the
cherries and add them with the
lemon Juice and the sugar to the
oranges. Cook all together slowly
until the conserve Is thick and clear.
Pour into sterilized jars and seal.
RIPE SWEET CHERRY
CONSERVE.
1 cups q lbs) prepared fruit.
Grated lemon rind.
!. cup lemon juice.
7 cups g lbs) sugar.
y pound chopped seeded raisins.
l cup finely chopped nut meats.
/ bottle fruit pectin.
To prepare fruit, pit about ga
pounds fully ripe sweet cherries.
Crush thoroughly or grind. Add
| one-fourth cup water, bring to a
boil, cover and simmer Is minutes.
(For stronger cherry flavor add one
fourth teaspoon almond extract be-
| fore pouringD Crate rind and
squeeze juice from two lemons.
Measure sugar and prepared fruit
solidly packed into large kettle, fill
ing up last cup with water if neces-
sary. Add lemon rind and juice,
raisins and nut meats. mix we'll and
bring to full rolling boil over hot
test fire. Stir constantly before and
while boiling. Boil hard five min
utes. Remove from fire and stir
in bottled fruit pectin. Then stir
and skim by turns for just min
utes to cool slightly to prevent float
ing fruit. Pour quickly. Paraffln
hot conser .e at once. Makes about
| II glasses IS fluid ounces each).
CHERRY AND PINEAPPLE
CONSERVE.
I quart sour cherries
l cup fresh pineapple, peeled and
grated
I pint tart apples, cubed.
cups sugar.
Place ingredients together in ket-
tie and cook until mixture is thick
and looks clear. Turn into steril-
lied glasses. seal and store in a dark
place, where it is cool.
PICKED MUSHROOMS.
pounds small mushrooms
y cup water
p teaspoon mace
Il teaspoon red pepper
l teaspoon salt
! 2 cups cider vinegar
Peel the mushrooms and remove
stems before washing them care
fully. Place them in saucepan
with the water and let stew for &C
minutes. Add the seasonings and
the vinegar. let mixture boil up HARD
for minutes. pour at once into hot
sterilized jars and seal.
PICKLED ONIONS
quarts white onions, very small
! cup salt
quarts vinegar
cups sugar
J. cup mixed allspice, mace, celery
seed and pepper.
Cover the onions with boiling
water, let stand for minute or two
drain and cover with cold water
Peel. Add the salt and let stand il
the salted water overnight. In thu
morning wash through colander tt
remove excess salt Tie the spice!
in a bag and let boil with the vim.
egar and the sugar. Remove spice
bag, add onion, boil up once and fl
hot, sterilized jars to overflowlns
Immediately. Seal at once.
SHAKERS PICKLES.
Take half grown cucumbers fresf
from the vines, wash the sand from
them and pack them in jars. Max,
pickle of salt and water strong
enough to bear an egg; put a piec,
of alum in it, in the proportion of Z
piece as large as a nutmeg to
gallon of pickle: boil and skim it
and pour hot over the pickles: let il
remain until cool: pour it off. Boi
as much vinegar as will cover tht
pickles hot. put in the vinegar the
same proportion of alum as you put
in the brine In two days the pickles
will be fit to eat and will keep fol
10 years.