OCR Text |
Show I EXCELLENT RECIPES y Pear Marmalade. Pear marmalade may be made of the hard winter pears to be found - in the market all through the season. : f To ten pounds of these, pared and cut I in small pieces, add an equal amount of sugar, eight ounces of crystalized 'ji.- ginger cut in pieces of uniform size, i : ;' and boil them slowly for an hour. ' Meanwlule slice thinly four lemons, i v cover with cold water and set no ;i the back of the range to simmer, i ; When the pears have boiled for an hour, chop the lemons and add them : ! and the water to. the pears and boil ' for another hour. After putting the ; marmalade into glasses, cover at I j ' once with hot paraffin, j , Orange Marmalade. J ' Orange marmalade is made also of grapeful and lemon. Select one large, 'l plump fruit of each variety, pare i them thinly and with a sharp knife cut the peel into thin shreds. Discard ; I' the white covering and cut the'threc I fruits into small pieces. Measure the f pulp and shredded peel, and cover 'J with three time3 as much water. Let stand overnight, and In the morning boll for ten minutes. Stand aside j for another day and night, measure I k again and add an equal qunntity of J sugar. Boil until it jellies. . ft Chutney. Chutney is made of appleB, which .'j should be pared, cored and cut in I small pieces. For each pound of apples ap-ples use four cups of vinegar and stew slowly until the .apples are tender ten-der but not mushy. Add one-half pound of raisins cut in small pieces, one ounce of garlic, two of mustard seed, one-quarter pound of crystalized crystal-ized ginger cut in small pieces, two ounces of salt, one-eighth teaspoonful of cayenne pepper, and one pound of brown sugar Bring these to a boil, let simmer gently for fifteen minutes, then put in glasses or jars. Citrus Fruit Marmalade. 'One grapefruit, one orange, one lemon, three quarts of water, five nounds of brown sucar. Select heavy fruit with clear, bright rind. Slice all as fine as possible. Remove the seeds and cut from the grapefruit the tough center pith. Place the 'fruit in a bowl, add three quarts of cold water and allow fruit and water to stand for twenty-four hours. Place over the fire, bring to boiling point and simmer for an hour and a half. Cool slowly and again let the mixture stand overnight. Next day bring again to boiling point, add five pounds of brown, sugar and cook slowly until the fruit Is clear. Turn into jars and cover as for ordinary jolly. This is a very Inexpensive marmalade, mar-malade, costing about 50 cents to. make ten glasses. Here are also several novel recipes: |