Evening star., 1943-08-11
Readers Clearing House

shortened bit; also l pruned out
surplus foliage which was without
fruit buds. My first tomatoes usually
were ripe about August l. You will
find skins so thin they may be easily
removed without hot water. or they
do not need to be peeled at all. Hope
this is not too late to help you.
HARDENED SUGAR.
THANKS to Mrs J. NJ. NJ,
HyattSDule.J
In response to the request of Mrs.
H. j., Silver Spring, hardened pow
dered sugar can be made "as good
as new if it is rolled with rolling
pin on a pastry board or paper
large enough to let it spread out
rather thin. Then sift it through
-four sitter, and continue to roll
out any remaining hard Jumps until
all are crushed and can be sifted
through.
Powdered sugar makes delight
full substitute for granulated sugar
in sweetening fresh berries or
peaches served with cream; also it
can be used to sWeeten whipped
cream-When we can get that again!
WATERMELON RIND
PRESERVES.
(Thanks to H. M. P, Vrginid)
I am inclosing a recipe for water
melon rind preserves, the origin
of which dates back to Revolution
ary War days. Today I make them
exactly this way. except that use
tiny bit of green coloring instead
of the grape leaves. We think
them delicious, and unlike any
others.
Cut rind of one melon into small
pieces. Cut off all signs of red
and green. Put in bowl and
cover with salt, let stand over
night to draw out the water. In
the morning, soak the rind in cold
water for 10 minutes. Have a kettle
of cold water to cover rind, in which
a lump of alum the size of small
egg has been dissolved. Zone table
spoon powdered alum) Let rind
cook in this until firm-about 80
minutes.
Next, take Il pound of green root
ginger, scrape off skin and slice thin.
Put in cold water to cover rind,
cover with green grape leaves and
let ginger and rind cook about 35
minutes-until rind Is nearly tender.
Pour off this water and again put
in enough cold water to cover rind.
Put in ginger and to each measure
of water used, add twice as much
white sugar. When it comes to
boil, put in rind and let cook until
done, clear and very tender
WATERMELON RIND PICKLES;
KOSHER PICKLE RECIPE
REQUESTED.
(ThankS to Mrs. r. H., Washington
3l2 pounds rind.
Sailed water Il teaspoon salt to /
quart water.
"a pounds sugar.
sticks cinnamon, broken in
pieces.
! teaspoon whole Cloves
Small piece ginger root.
2 cups vinegar.
l cup water.
Sliced lemon (optionaD.
Cut rind in 1-inch squares and
cover with Salted water. Allow to
stand at least IL hours. Remove
rind from water, add enough fresh
water to cover. Cook until rind is
tender. Drain Boil sugar, vinegar,
water and spices tiled in bag for
10 minutes, add rind and cook until
Remove spice bag.
place rind in sterilized jars and fill
with sirup. The addition of sliced
lemon gives a nice flavor.
Does some one have a recipe for
kosher green tomatoeS-Whole or
half? Also for kosher dill pickles?
ED. Note-Although 1De hare
printed such number Of recipes
for watermelon rind preserves
and pickles that 1Ue hare been
forced to omit many that hare
been sent in, zoe feel that both
OF these giDen dbOue are so un-
usual that they merit special at
tention by readers OF the Clear
inn uasyco 1