Indianapolis Times, Volume 39, Number 80, Indianapolis, Marion County, 12 August 1927 — Page 15

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These Preserve Recipes Win Times Prizes

Today twenty prize recipes for preserves are printed in The Times. Os the several hundred sent in the twenty best were chosen and each reader who has one printed will receive one dollar. Next Friday will be the day for twenty best recipes on ways to cook vegetables. The recipes must be sent to The Times recipe department by Wednesday noon. If you have a special way of cooking, beets, carrots, parsnips, sweet potatoes or any favorite dish, send the recipe, and compete for the prize. Each day except Friday The Times prints one miscellaneous recipe and the reader who sent it receives a dollar check. The miscellaneous recipes may be sent any time. Here are the twenty for preserves:

APPLE GINGER PRESERVES Put small amount of ginger root In a little bag, boil in tfater until it tastes strong of it—to each pint of this water add one pound of sugar and one-half teaspoon lemon juice, let boil a few minutes, keeping it skimmed all-the while, then add apples. Drop them while the syrup is boiling and let them lemain until they become clear. Remove and put in jars. When syrup is cold pour over them. Miss Lilliacc J. Montgomery, Fairland, Ind. CITRON PRESERVES Peel and cut the citron in little squares. Use a pound of sugar to pound of citron, and the juice of four lemons to six pounds of fruit; boil one-fourth pound of ginger root in water until it looks white and transparent, then take it out and let drain overnight. The next morning tie ginger root in cheesecloth bag and boil in one quart of water until the water tastes of it, then take it out and put it in the sugar. Boil and remove scum as fast as it appears, Then put in the citron and lemon puice, with a few slices of the lemon. Boil until citron looks soft and transparent. Leah Vcntor, Dupont, Ind. RED RASPBERRY PRESERVES Three pounds of sugar, one cup water, cook until it forms a thick syrup. Drop into this one gallon of red raspberries which have been washed. Cook thirty minutes and seal in sterile glasses. Mrs. A. Walter, 916 N. Oakland Ave., City. PRESERVED FIGS Put ripe figs into a pan. strew Eoda thickly over the figs, cover with boiling water and stand aside until cool. Make a syrup with one pound sugar and one quart water. When the figs are cool, take from soda water and cook in syrup until clear. Put in jars and seal. Martha White, 1967 Winter Ave., City. GROUND CHERRY PRESERVES Remove the hulls from enough ground cherries to have scant quart ready for use. Wash and drain from colander. To one pint white sugar add enough water to dissolve well and cook to a heavy syrup, but do not scorch. Add the cherries to this and cook till it makes a thick syrup. Just before removing from fire, add eight to ten drops of lemon extract. May be canned either hot or cold. Mrs. Ruth Ader, R. R. 3, Greencastle, Ind. PRESERVED PUMPKINS To each pound of pumpkin allow one pound of sugar and one gill of lemon juice. Obtain a good sweet pumpkin, halve it, take out the seeds and pare off the rind, cut into neat slices. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them. Pour the lemon juice over the top and let it remain for two or three days. Boil all together, adding half a pint of water to every three pounds of sugar until the pumpkin is tender. Then turn it into a pan and let it stand for a week. Then drain off the syrup, boil until thick, skim and pour it boiling over pumpkin. Dorothy Nutgrass, Bridgeton, Ind. LEMON MARMALADE Slice the lemons thin, removing the seeds, add three pints of cold water to each pound of fruit, after cutting. Let stand twenty-four hours, then boil till tender. Pour into an earthen bowl until the following day. Weigh it and to every pound of boiled fruit add one and one-half pounds of lump sugar. Boil the whole together until the syrup jellies and the chips are rather transparent. Mrs. Katherine Rusche, 3603 E. Tenth St., City. PEACH PRESERVES Wash and soak one pound of dried peaches in one quart of cold water. Let soak over night. In the morning, add one cup of seedless raisins, one cup chopped walnuts, juice of one lemon and one orange. Add one pound of sugar and bring to a boil slowly and cook carefully one hour. Apricots may be used the same as peaches. Pearl Nichols, 1133 S. West St., City. PRESERVED GREEN PEPPERS Wash sound green peppers, boil and when done pour cold water over them. Put into an enameled saucepan with one-fourth pound olive oil, one onion slices, salt, finely chopped parsley an dfennel leaves. Place in oven and cook fifteen minutes. Pack peppers in jars, pour over them liquid in which they were cooked and close jars with air-tight covers. Miss Marie Dearborn, Acton, Ind. QUINCE PRESERVES Pare, core and quarter the fruit, then weigh it and allow equal quantity of white sugar. Put the parings and cores in a preserving kettle, cover with water and boil for half an hour; then strain again through a hair seive and put the juice back into the kettle and boil the quinces in it a little at a time until they are

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tender. Lift out with a drainer as they are done and lay on a dish. If the liquid seems scarce add more water. When all are done throw in the sugar and allow it to boil ten minutes before putting in the quinces. Let boil until they change color, usually about an hour and a quarter on a slow fire. While they are boiling occasionally slip a silver spoon under them to see that they do not burn. On no account stir them. Have two fresh lemons cut in thin slices and when the fruit is being put in jars lay aslice or two in each. Mrs. L. E. Stout, 1133 S. Illinois St., City. PLUM PRESERVE IN SYRUP To every of fruit allow one pound of loaf sugar, one-fourth pint of water. Boil the sugar and water together for about ten minutes, divide the plums, take out the stones, put the fruit into the syrup and let it simmer gently until nearly tender. Take it off the fire and put it into a large pan and the next day boil it again for about ten minutes with the kernels from the stones which should be blanched. Put the fruit carefully into the jars, pour it over the syrup and when cold cover down so that the

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3-DAY' LOT SALE! A Week-End Sale of Lots! Grow with Indianapolis. If you believe in it, you will want to own a little piece of it. Every one knows that each day the news columns, as well as the courthouse records, relate stories of the increases in Indianapolis land, and of the fortunes made by good buyers. What yesterday was a farm, in a few years supports a skyscraper. Many an old resident remembers when streets north of the canal were “trails.” To get you started, Indianapolis Real Estate dealers have combined and are holding a “Big Week-End Lot Sale” in all parts of the suburbs, and to make it easy for you to start, down payments have been made especially low. Turn now to the classification “Lots for Sale” in the Real Estate columns of the Want Ad section and mark off a few choice “buys.” Run out over the week end and buy, not one, but several. Put your gold in land before time puts silver in your hair. THE-TIMES , . MAin 3500 Buy a Piece of Indianapolis!

air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear. Mrs. Glenn Brinson, 3244 Boyd Ave., City. YELLOW TOMATO CONSERVE One quart of cooked tomatoes drained, two oranges, one lemon, four cups sugar. Cut the pulp of the oranges and lemon in small pieces and mix well with the tomatoes and sugar. Cut the rind into small pieces and boil in clear water until bitter taste is out, usually about ten minutes. Drain and combine with the other ingredients. Cook slowly about two hours, pour into glasses and seal with parffin. Mrs. Edna Kightlingcr, 1919 N. B. St., Elwood, Ind. CARROT MARMALADE Scald and rub the skin from a number of carrots. Then put them through a food chopper. To each pint of the pulp add the juice and grated rind of one lemon. Put in a sauce pan. For each quart pour over the mixture three and one-half cups of granulated sugar and let stand over night. In the morning boil until its clear and appears sufficiently cooked. Put into jelly glasses. Gertrude Callahan, Westport, Ind. TOMATO PRESERVES Two pounds yellow pear tomatoes, or red ones, sliced, two pounds of sugar, one teaspoon spices, one lemon, wash tomatoes, cover with boiling water and let stand until skin can be easily removed. Peel, Cover with sugar, let stand over night. Pour off syrup and boil until clear and quite thick. Skim, slice SCHLOSSER'S Qwßrove Butter CJresh Churned fmm c JteshQrecui

lemons, then add tomatoes, lemon and spices to syrup, and cook until tomatoes are clear and thick. Pour into sterile jars or crocks. Seal with paraffin. Mrs. P. Henderson, 1837 Spann Ave., City. GRAPE CONSERVE Five pounds grapes, five pounds sugar, one pound raisins, three cups chopped nut meats. Pulp grapes, cook pulp and run through colander to remove seeds. Add pulp to hulls, sugar, orange juice, grated rind of one and one-half orange and raisins. Cook fifteen minutes, add nut meats, cook five minutes more until thick. Seal. Mrs. Carter, 1152 W. Twentyeighth St., City. HONEY, PINEAPPLE, WATERMELON PRESERVES Boil the following for ten minutes: One pound of honey, threefourths cup w'ater, one-half teaspoon ginger, juice and grated find of one lemon. Add one pound of watermelon rind cut into small cubes. Simmer gently for three

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hours. Add one cup of crushed pineapple and cook one hour longer. Seal in-jars. ■ • Mrs. Lotus Jones, R. R. G, Box 116, City. PEAR PRESERVES For every pound of pears that have been pared and quartered, add one pound of granulated sugar, let stand over night. In the morning pour off the syrup, bring to a boil, add one sliced lemon for every two pounds of pears and five cloves. When this syrup is at boiling point add pears and cook clear. Seal tight in sterilized cans putting one slice of lemon in each pint can. Josephine White, 29 South St., Franklin, Ind. RASPBERRY. RHUBARB PRESERVES One pint red or black raspberries, one pint rhubarb cut in inch lengths, four and one-half pints of sugar, one-fourth cup water. Cook rhubarb with the water until soft, add respberries and sugar and cook until it thickens. Strawberries or

blackberries may be used in place of raspberries. Serve or can. Iva Elliott, 1202 Shelby St., Shelbyville, Ind. CURRANT-ORANGE PRESERVES One pound of currants, two small oranges, three-fourths pound of sugar, one cup of water. Grate the rind of the orange and add it to the currants, sugar and water. Cut the orange into very small pieces and add. Cook until thick. Put into glasses and seal and jelly is sealed. Mrs. Fred T. Hall, R. R. 2, Mooresville, Ind. PINEAPPLE PRESERVES To each pound of .fruit add cup of w'ater, put in preserving kettle, let boil gently until tender and clear. Remove fruit from water, add a pound of fruit, return to kettle and boil all until it is transparent. Take out fruit and place in jars. Continue

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to boil syrup until it is thick and rich. When nearly cool, put it over fruit. Mrs. Daniel Miller, 20 N. Oriental St., City. LINER DODGES WHALES Big School of Monsters Force Boat Out of Course. NEW YORK, Aug. 12.—The liner Munorleans came into port here a little late recently because of large / COLD CUTS X j taste more appetizing when seasoned with I LEA & PERRINS’I X SAUCE X

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