HAMPSHIRE COUNTY FARMERS' MONTHLY 



HOME MAKERS NOTES 



CAREFUL STUDY OF SCORE 

 CARD WILL ANSWER 

 MANY QUESTIONS 



Preserved Products 

 Score Card 

 Fruits and Vegetables Jellies 



Shape 



Size 



Color 



Arrangement 



Container 



Protection 



Condition 



Quality 



Taste 



Texture 



10 

 10 

 10 



10 



10 

 5 



30 

 10 



Clearness 



Color 



Texture 



Coyitainer 



Protection 



Condition 



Taste 



15 

 10 

 30 



15 



5 

 30 



100 



100 



Bread 

 Score Card 



Taste 



Style 



Suitability 



Wearing quality 



Ease of construction 



Ease of Laundering 



107f 

 10% 

 10% 

 10% 

 10% 

 10% 



HOW TO USE THE LATE FRUITS 



Secret of good Grape Jelly is 

 Use Underipe Grapes 



Many women complain about their 

 grape jelly not jellying. Nine cases out 

 of ten, this is due to not having used 

 grapes at the right stage. They should 

 be slightly underipe so that the pectin 

 will be present. Just as soon as grapes 

 are ripe, their pectin value is lowered. A 

 good proportion is 1 c of grape juice to 

 1-1 cup of sugar. If grapes are too ripe, 

 be safe by combining a few apples. Apple 

 pectin always works well. 



A few of these recipes may be of help 

 to you. 



Spiced Grape Butter 



Wash grapes, remove stems, separate 

 the pulp from the skins, and let stand 

 overnight. Heat pulp to boiling point 

 and drain thru a colander. Add the skins 

 to pulp, and to each 5 pints of fruit add 

 8 cups of brown sugar and 2 tbsp. each 

 of cloves and cinnamon. Boil mixture 1 

 hr., add 1 c. cider vinegar and continue 

 boiling until mixture is thick. Stir con- 

 stantly to prevent burning. Pack butter 

 into clean, hot jars or glasses. 



Grape and Apple Butter 



1 pint grape pulp 



1 pint apple pulp 



2 cups sugar 



Prepare fruit pulp by cooking fruit and 

 pressing thru sieve. Combine ingredients 

 and cook mixture until thick, about 20 

 minutes. 



Grape Conserve 



3 pounds seeded grapes 

 6 cups sugar 



1 pound English Walnuts (broken into 

 small pieces) 



Mix ingredients and cook together as 

 for jam. The juice of 1 orange and the 

 peel of 2 orange, cut in small pieces may 

 be added for variation. Put in clean hot 

 glasses or jars. 



Plum Conserve 



1 pound plum pulp 



1 to li^ c sugar 



2 lemon, juice and grated rind 

 I orange, juice and grated rind 

 1 c seeded raisins 



J c nut meats (if desired) 



Wash plums, seed, and weigh. Mix in- 

 gredients, except nut meats and cook mix- 

 ture until thick and clear. Add nut meats. 

 Put into clean hot glasses or jars. 



GROWING RHUBARD IN 

 WINTER ADDS FRUIT 



TO YOUR MENU 



"Rhubarb usually is to be had in win- 

 ter only as an expensive hothouse pro- 

 duct, but there is no reason why any 

 farm or city family having a cave or base- 

 ment may not grow enought of the plant 

 for table use. The method is extremely 

 simple, and no special equipment is 

 needed. 



After the first freeze in the fall, dig up 

 a small quantity of the rhubarb roots 

 from the place where they have grown in 

 the garden during the summer. Put the 

 roots into one or more dirt-filled bushel 

 baskets. If baskets are not available any 

 kind of box about sixteen inches deep will 

 sei-ve as well. After the roots are planted 

 in the baskets, the latter should be placed 

 in the cave or basement where the tem- 

 perature will be above freezing at all 

 times. 



Shortly after the baskets are located in 

 the warm atmosphere the rhubarb will be- 

 gin growing, and it is surprising how 

 quickly the stems will become large 

 enough for use. As the light will be re- 

 stricted, the leaves will not become large, 

 but this is an advantage because the 

 stems will be long and slender, the result 

 of the effort of the plan to reach upward 

 toward the little light that is available. 

 The .stems may be somewhat lighter of 

 color than those grown outdoors, but the 

 difference is slight and on the score of 

 the flavor nothing better could be desired. 



It is imperative that the roots be not 

 lifted from the garden plot until after a 

 freeze. During their stay in the base- 

 ment, the soil in the baskets should be 

 watered only enough to keep the soil 

 moist, not wet. In spring the roots may 

 be transplanted again back to the garden 

 to work all summer in the usual way, and 

 recuperate. 



Besides supplying rhubarb for the fam- 

 ily table during the winter months, there 

 is opportunity here for growing the plant 

 for sale." 



Tomato Conserve 



1 qt. tomatoes, fresh or canned (drain off 



juice) 



1 c seedless raisins 



4 c sugar 



1 lemon cut in small pieces 



2 c English walnuts 



Wash raisins, blanch, peel and core 

 fresh tomatoes. Mix ingredients, except 

 nuts, and cook mixture until it is thick 

 and clear. Add nuts, chopped fine, and 

 pour mixture into clean hot jars or 

 glasses. 



