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Show PREPARING FRUIT FOR WINTER, When the thermometer Is climbing Into the ninotlcs Is usually tho time mr-m when It Is necessary foi $(7p! the frugal housewife to j2 vfyS) prepare for the winter StalV5? supply of preserves and J) marmalndes, which can ' nover bo bought In the y market equal to the lJ home-prepared kinds. m It takes real fortitude to tako tho tlmo one would enjoy at Inko or stream to proparo fruit, even In tho beHt equipped nnd ventllnted kitchen, In hot weather. Peaches, which nro such delicious fruit, mny bo a delight long nfter they aro out of season If carefully prepared. Peach Marmalade. Holt 12 poundi of penches until reduced to a pulp with a small amount of wnter, then put them through n sieve and ndd o half pound of stignr for euch pound of fruit. Doll together, stirring ron slnntly, until reduced to n thick mnrmnlado. Put away In bottles 01 Jnrs for winter use. A delicious filling for cako or for n snuco for Ico cream mny bo made ol very rlpu penches, peeled nnd put through n colander, then mixed with equni pnrtH of sugar nnd put In sealed JnrH In tho lco chest. Weeks after peaches aro out of tho market till? Haiico will Htlll bo good If kept In cold storngo In tho Ico chest. This ii.akct oxcollont fruit for shortenko, too. Plum Catsup. Tnko half a peck of bluo plums, ono pint of vinegar, half tho weight of tho plums In sugar or less If liked less sweet. Add a tablespoonful each of cloves, cinnamon cinna-mon and allsplco, tied In a muslin cloth, noil all together, strain through a colander nnd boll again until of the right consistency. Spiced Peaches. Tako three pounds of sugar, a pint nnd a half of good vlnegnr, ono ounce of cloves, two stinks of clnnnmon, boll nil together, then ndd seven pounds of peoled penchoH. Let thorn heat through olowly then when tender nnd rich In color dip tlinio from thu sirup nnd put Into Jnrn. Noll tho sirup down (III quite thick nnd pour over liem Scnl mill fervo with ments In winter These are the snmo nu tho olillluio pickled poaches which wero gtver peeled |