LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 721, 7 April 1922, Page 2

LADIES’ COLUMN.

(By “Ru-ru.”)

As quinces are now ripe and ready for gathering, “Ru-ru’ : is giving some tried and proved recipes for preserving in different ways, which will be found excellent. The fruit should only be gathered on a dry day and bruised as little as possible, as decay so soon sets in after the slightest bruise.

Quince marmalade,

Ingredients : To every lb of quince pulp allow %lb of loaf sugar. Method : Slice the quinces into a preserving pan f adding sufficient water for them to float, place them on the fire to stew until reduced to a pulp, keeping them stirred to prevent their burning, then pass the pulp through a hair-sieve to keep back the skin and seeds. Weigh the pulp, and to each pound add lump sugar in the above proportions. Place the ,whole on the fire, and keep stirring with a wooden spoon unlfl reduced to a marmalade. which may be tested by dropping a little on a cold plifrte!; if it jellies it is done. Put it into jai-s whilst hot, let it cool and cover in usual way.

Quince Honey.

Five n'lce targe quinces, pared and grated, 1 pint of water, slbs sugar. Let the sugar and water boil, then add, the quinces and boil for 25 minutes. This is one of the' easiest and 'most quickly-made preserves.

Quince Jelly.

Ingredients : To every lb of juice allow lib sugar. Method : Pare and slice the quinces and pi\. them \into a preserving pan, with sufficient water to float them. Boil till tender and ‘the fruit is reduced to a pulip, strain off the clear juice, and to each pint allow the above proportion of sugar: Boiil the- juice and sugar together for about three-quar-ters of an hour, removing all the Skum as it rises, and when the jelly appears firm upon a little being poured upon a plate it is done.

Quince Pickle (Sweet). (Very Good.)

121bs quinces, 6!ibs sugar, 1% pints vinegar, }f>oz cloves. Boil for 2% hours. It needs no stinting. Bottle ajs hot as possible.

Preserved Quinces.

Ingredients : Quinces, sugar, water. Method : Pare and quarter the fruit and boil in enough writer to keep them whole. When they are tender take them out and to each lb of quinces add lib o,f white sugar. Let them stand wdth the sugar on till the next day,, when the syrup will be as light and clear as amber. Put them in the pan and Hat them boil for 20 mtnutes, they never get hard. The water they are boile.d ,in may be used to make a jelly of the syrup, adding lib of sugar to each pint of juice, allowing it to boill for half an hour.

Quince Blanc Mange.

Dissolve in a pint of prepared juice of quinces loz of the best isinglass, add lOozs of sugar, and stir these gently together over a clear fire, until the juice forms into a jelly as it falls from the spoon. Remove the scum carefully and pour the boiling jelly gradually cn to pint of thick cream, stirring them briskly together as they are mixed. Stir until very nearly cold, and then poured into a mould which has been dipped into cold waiter.. This dish, if carefully made and with ripe quinces, is a most delicious one.

Quince Wine,

This wine is made from very ripe quinces. When gathered they must be thoroughly wiped and pared, then slice the quinces lengthwise and remove,the cores, bruising them thoroughly in a washing tub with a pestle. Strain off the liquid part, by pressing the pulp in a bag, Warm this liquor over the fire and skim if,* but d.o not aliow it to Sprinkle some sugar into it, then in IVz gallons of water boil 12 or 14 large quinces thinly sliced, add 2!bs of fine sugar, and then strain off the liquid part and mix Ut with the juice of the quinces. Put this in|to a cask and mix the whole together, then let ;t settie. Put in 2 or [3 whites of eggs and afterwards draw it off. Add 141 b stoned raisins to the contents of the cask, when 'the wine is fermenting. THINGS WORTH REMEMBERING. Hard-boiled eggs if cooked for at least an hour, are as digestible as if lightly boiled. A pastry board if covered with a piece of white dll cloth is almost as nice as| a marble slab for rolling pastry on.

To freshen a black straw hat brush well to remove dust and then paint over with a mixture' made of equal parts of rather weak gum and black ink. Do not use cheap ink, it isn’t economy.

Stains on black cloth may be removed by rubbing with a raw potato.

Dor tender feet. —Mend ■ your stockings with silk instead of wool if you are troubled with tender feet. The silk does not chafe the skin.

When a man complains that he has no friends you can generally make up your mind that he does’nt deserve any.

You/ cannot prevent the birds of saaness from dying- over your head, but you may prevent them from stopping to build their nests there. The best society is that in which each person both preserves and lives forth his own individuality, while having it constantly educated, stimulated and corrected by others. When love of money becomes your sole passion, it casts such a shadow on your outlook that you lose the real brightness of life.

If you must form harsh judgments, form them of yourself, not of others, an eg in general,, begin by attending to your own deficiencies first. If every one would sweeo up his own walk we should have very clean streets.

Whenever we will what is good, we are better because we willed..