Evening star., 1941-06-09
This Weeks
Preserving
Recipes
By Betsy CasVeH,

AS we promised, We begin today
our regular Monday groups OF pre-
serving and picking recipes. These,
due to space restrictions, must be
fairly brief, and we are confining
them to those old-time favorites
that do not usually appear in mod
ern books. For general instruc-
tions and wider range of recipes
we suggest that you avail yourself
of the offer of the booklet dis
tributed by The Star Information
Bureau. Many of the recipes which
will appear in this column may
be printed somewhat in advance of
the season for the fruits or vege-
tables indicated; this. too. is due
to lack of space and time in which
to include all those for which We
have received requests. You can
tuck them away in the files until
needed!
TUTTI- JAR.
Buy a stone crock with lid and
wash it thoroughly. Place one
quart of brandy in it and add. as
they come into season. one quart
of strawberries, one quart cherries,
one quart raspberries. one quart
blackberries, one quart currants,
one quart gooseberries, one quart
peeled sliced apricots; one quart
peeled. sliced peaches; one quart
peeled, sliced pineapple, etc. Every
time you add the fruit add the
same amount of sugar. The mixture
should be stirred every day until
the last of the fruit has been added
Cover the crock well and keep in
a cool, dark place.
PICKLED CHERRIES. NO. l.
Pit the cherries and place them
in a large crock or glass jar. Cover
them with mild vinegar and let
them stand to 10 days. Stir twice
daily. Remove the cherries from
the vinegar and drain well. To
each pint of cherries add one pint
of sugar. Put back into crock and
let stand for eight days longer,
stirring each day as before. At the
end of the allotted time pour into
sterilized jars and seal
PICKLED CHERRIES, NO. 2.
! quart cherries.
l tablespoon salt.
Vinegar.
Leave the stems on the cherries,
which should be large and perfect
specimens of the sour variety. Wash
the fruit well Pack into sterilized
jars and to each quart add one ia
blespoon salt. Fill the jars with
solution of equal parts of vinegar
and cold water. Seal and set away
for winter use. These are good with
meats or served on the appetizer
platter.
SOUR CHERRY JAM with
PECTIN).
4 cups prepared fruit.
7 cups sugar.
! bottle fruit pectin.
Pit 21z pounds fully ripe sour
cherries and crush well or run
through the meat grinder. Add
one-fourth cup water, bring to a
boil, cover and simmer for Is
minutes. Measure sugar into
large kettle, add fruit, packing each
cup solid, fulling up the last cup
with water if necessary. Mix well
and bring to full rolling boil over
a hot fire, stirring constantly. Boil
hard for three minutes, remove
from fire and stir in pectin. Stir
and skim by turns for five minutes
to cool. Pour quickly into sterilized
glasses and paraf1in at once. Yield,
IL to IL glasses.
COMBINATION JAM.
/ quart sour cherries.
l pineapple.
2 quarts Strawberries.
7 cups sugar.
Wash and pit cherries. Shred
the. pineapple after coring and
pairing it. Wash the berries and hull
them, selecting the best ones care
fully. Put the cherries and the
pineapple in kettle and bring to
boiling point. Boil for five minutes
before adding the berries and the
sugar, Boil slowly until thick;
about one hour and a half will do.
Pour into hot, sterilized Jars and
seal ut once.