Evening Republican, Volume 18, Number 229, Rensselaer, Jasper County, 28 September 1914 — CHOICE JAM RECIPES [ARTICLE]

CHOICE JAM RECIPES

•ELECTED FROM THE BEST OF FRENCH COMBINATIONS. Apple Ginger a Dainty That Was Much Appreciated by a Past Generation . —Raisin and Fruit Cheese —Currant Catchup. (By LIDA AMEB WILLIS.) For a long time the carefully guarded process of making many choice jam combinations was the despair of the connoisseur, and lover of dainty c fruit sweetmeats. Most of the choice Jam combinations may be traced to eouthern France, where the' good housewives of Provence and the part adjacent to Bar-le-Duc, which is famous for its choice preserves, very reluctantly impart the secrets of their art The chief element of success is combining two fruit flavors by long boiling, which must be at Just the proper temperature. These very choice marmalades are as yet but little known here, except by the few who can afford to pay extravagantly for such dainties. Apple Ginger.—Here is a recipe for a delicious preserve given by a housewife of the old school. Six ounces of whole white ginger, slightly bruised, and placed tn a pan with two quarts of cold water. 801 l gently until ginger is soft, then drain off the liquid. Take six pounds of topples, cutting each apple into six pieces, the long way; core and pare them; add six pounds of lump sugar or granulated sugar. Boil the whole slowly, adding no more water than that drained off the ginger. 'Shake often to prevent burning, and boil rather more than an hour or until the apples are a clear transparent brown. Barberry and Raisin Preserve-—Use the best raisins, seeded. Cover the barberries with water and boll. Strain through cheesecloth, allowing both pulp and juice to go through. Add a generous quantity of sugar and the raisins, and cook until it has a little more than reached the boiling point. Do not cook too long or it will become candled. Seal In Klasses or stone Jars. Dollclous Jam.—Pulp six pounds of ripe Concord grapes and boil pulp IS minutes to loosen the seeds, then rub through a sieve. Put a pound of seeded raisins, tour oranges, the yellow rind of one; one lemon and yellow rind, all through a food chopper. Mix grape pulp, oranges, lemon, -kins and flve pounds of sugar together and boll gently for 20 minutes or half an hour,, then put in glasses and seal. Raisin Cheese.—Peel and core five large tart apples and cook tender With a wineglass of Madeira wine and half a pound of loaf sugar. When soft, add two and one-half pounds of raisins, split oper and seeded, and water enough to keep from burning. Cook slowly until it can be pressed through a sieve. Place in small pots or jars and seal like Jelly. Serve ent In slices with sweetened cretom, plain or whipped. If cut in wafer-liker slices ft makes nice sweet sandwich filling, first spreading the bread or biscuit thinly with cream cheese or nut butter. Fruit Cheese.—Take one pound of dates, one pound of raisins, one pound of fresh preserved figs, half a pound of pinon nuts, a quarter of a pound of blanched almonds, half a pound of pecans and half a pound of Brazil nuts. Put all through food chopper, mix together well andpack in Jam pots. Nice for sweet sandwiches, or sliced and eaten with cream or in tiny cubes and served with ice cream. Or it may. be rolled in balls and dipped In fondant or chocolate icing and served as sweetmeats. Currant Catchup.—ls you have an abundance of red currants in your kitchen garden and want a nice relish to serve with game, duck or roast chicken, make currant catchup; it will be a change from Jelly. Wash and stem the currants. Weigh, and to every four pounds of prepared currants allow two pounds of light-brown sugar and a pint of pure cider, or white wine vinegar. Simmer gently in a porcelain-lined kettle until quite thick. Add a teaspoonfol each of cloves, cinnamon and ground black pepper. 801 l a little longer, strain and bottle.