Evening Republican, Volume 18, Number 190, Rensselaer, Jasper County, 13 August 1914 — PUTTING UP FRUITS [ARTICLE]

PUTTING UP FRUITS

DO NOT WAIT FOR THE NATIVE PRODUCT TO RIPEN. \ ■ LJet of Green Fruit Preserves as Extensive as the Ripe—Fascination In Trying Out New Recipes for Confections. The woman who delights in wellfilled shelves of home-made preserves, pickles and appetizing relishes does not wait for the native summer fruits to appear in their fully matured ripeness before beginning operations. The first contribution to her stores is several dozen each of orange and grapefruit marmalade. This must be made while the fruit is at its best and the prices reasonable. Pieplant should be used for jam and marmalade while the stalks are young and tender. Then follows closely green gooseberries, which many housewives like preserved in many ways. In fact the list of green fruit preserves is almost as extensive as the/ipe, and the woman who loves to “preserve and jell and jam” finds it very hard to resist the fascination of the work, especially when it comes to trying- some new recipe for a confection Indorsed by a friend. Grape Fruit Marmalade. —It is not too late to make a little of this delicious marmalade, though It should be prepared much earlier. It may be made without lemons, if you prefer; allowing four pounds of sugar to four pounds of the fruit pulp. When combined with lemons, proceed in the following manner: Take half a dozen ripe, heavy grapefruit, wash them and cut in thin slices. Remove the seeds and as much of the white skin as possible. Cover with water and stand over night. Cook slowly for two hours, then add the sugar aqd let it simmer until thick. Fill glasses, seal and keep In a cool place. Rhubarb Marmalade. Wash and chop enough rhubarb to make a gallon; then steep It quite soft. To each pint of the rhubarb allow a pound of granulated sugar, a pound of seeded bunch raisins and a ripe pineapple minced fine. 801 l and stir until smooth and thick. Fill glasses and seal and keep In a cool place. ( Gooseberry Jelly.—Remove stem and blossom from the berries, and to each pint of berries add one and ■ one-half cupfuls of water. Simmer until the

berries are broken, then turn them Into a jelly bag and drain over night. Measure the juice and boil quickly for 15 minutes; then stir In an equal measure of sugar and boil steadily for half an hour. It should be ready to pour into the glasses, but It is safest to try it first, same as other jelly. Be sure to remove all the scum while It Is boiling. N|ce to eat with cold meats. Cherry Preserve. —Seed the cherries, washing them quickly in cold water to prevent the strong taste so often noticeable In cherry preserves. To «very pint of cherries use one pound of sugar. Put the sugar In a porce-lain-lined kettle with just enough waiter to dissolve it Bring to a boil, add the fruit and boil, to consistency desired. / Cherry Jam.—Wash and seed the cherries and mash through a colander. If they are a sweet variety, add half as much sugar as cherries; 1& sour kind, [use from three-quarters to even quantity. Cook moderately fast In a large preserving kettle and stir almost constantly toward the last. Cook until (quite thlek.