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Show AUTUMN PRESERVING. IMrkln unit Sllrrlmrnta ftlorad Dottii For Wlntrr Vnv, The Kulden frulln. Qnlticcs, ponrit und iiwcel npplcs. Kaeh of tlies-p vnrlctlcn slioiild be stored down by Itnelf for wlnter'M line mid ulna In coinliluutloii with ciicli other. Tliere In 110 wnstt; to the quince, which Is made rich 11 ml delicious de-licious by careful cooking. The pnred mill cored fruit mnkex very beautiful preserves lenvhig the wkln nml cores for the Jelly. All tin broken piece or lew! perfect fruit lire wived fur tlif, ltiiirnialiult'. I'm- both the jellj and iminnnlntle boll Hie Kklns, hcciI.m anil nil broken pieces together hi enough water to cover. Hod until all Is 11 pulp. Drain the Juice oil through a iiiiimIIii hag for the Jelly and uc the pulp for niiiriuiiliide l. ndiltnu more ut cr and boiling rigalli until tin imlp can bo rubbed through a hIi'u. To r'lieli pint of the pulp mill a pound of Niigirr. Hull xlowly 1 wo liuur.H, Ktlrrlug often. Pour hit" glimses anil eal like Jelly. Hteamlug is xoiiictluicri pieferreil to cooking In the rtlrup for cauuhig ipllucex, or after Hteaiiilng the trull until un-til tender cook It also In the strain ihI hut Mlrup, cooking very nlowly on the back of the stove. Keep It on for an hour or more If you can without cooking to pieced, an the longer the rpihiee cooks the brighter led color will It ho. Put Into healed Ntcrlllcil Jars and Mini 1 11 (lie airup out It. Seal carefully. llllliiei iifitl I'rttr Siiiirc, Pare and quarter twehc pounds of hard pears; pare and slice four jmhiikIh of ipiliices at night and 'sprinkle on the jirepared fruit four pounds of sugar, pulling the iiiinces rrs In (he kettle at (lit bottom. Ily uniriihig there will lie Hiiltleleut Juice to mm using any water. Cook very .slowly six hours. This may he canned or laid down hi earthen michs, covering tightly ilrst with a thick cloth mid then the stone cover of the crock. Spll'dl (irilMN, This well tried rule will he found well worth the trouble: Seven pounds of Concord crapes, washed, picked from the stems mid Hipiexcd so that the pulp Is In one dish and the skins In another. an-other. Holl the skins with one-half cupful of water until they are tender Meantime cook the pulps until soft enough to push them through 11 strainer strain-er siillleleully Hue to keep hack tho seeds, wbhh can be thrown awnj Return Re-turn the pulp to the lire, arid the skins I and three pounds nf sugar, a pint of 1 vinegar, a teaspoouful of ground cloves, the same of ginger and three teaspoon-fills teaspoon-fills of ground cinnamon nml allspice. Holl nil together for ten minutes, stirring stir-ring often, n ml put away In glass Jars. Table Talk. |