October, 1912 
PICKLED PEARS 
In these days of plenty, when Keifer 
pears may be secured in quantity at small 
cost, their possibilities should be better 
understood. While the Bartletts and Seckel 
pears are preferred for quick desserts, and 
the numerous small autumn pears known 
as “preserving pears,” are the favorites for 
“putting up,’ the comparatively tasteless 
Keifers receive small consideration. In 
reality they may be used in many ways; as 
the firm fruit is readily cooked tender with- 
out mashing, and may be spiced and pickled 
and flavored and preserved indefinitely. 
For the plain sweet pickled pears, cut the 
large fruit into quarters without paring. 
Make a syrup of one half pint of water, 
and one pint of vinegar to every pint of 
sugar; cook the pears in this until tender, 
pack closely in jars, cover the pears with 
hot syrup, and seal. These make a rich 
appetizer to serve with cold meats. 
IN CRAB-APPLE TIME 
By R. A. AYERS 
E our dooryard grows a big grafted 
crab-apple tree, bearing on one side the 
Transcendent, a large, yellow variety, 
with a red cheek, early, sweet—for a 
crab-apple—and full of rich, yellow juice; 
on the other a late dark-red variety, 
almost equally good, though its flesh is, 
drier and more mealy than that of the 
Transcendent. For canning and preserv- 
ing we prefer the Transcendent, while for 
pickling and spicing the red variety is al- 
most equally good, and both kinds make 
the best of jelly—clear, firm and well 
flavored. Because of its reliable jellying 
quality, we often add to it plum, grape, 
blackberry, or some other fruit juice less 
likely to harden satisfactorily. From one 
quarter to one half of plum or other fruit 
will give the flavor of the foreign fruit 
without losing the jellying quality. For 
a delicate rose flavored jelly add a rose 
geranium leaf to the juice when boiling 
it with the sugar. A single leaf will flavor 
a kettleful of juice. Spiced jelly is a most 
delicious relish for cold meats, especially 
lamb and veal. To make it, adda cupful 
of whole spices sewed into a muslin bag, 
to a large kettleful of juice while boiling, 
removing the bag just before straining 
the juice into the glasses. Use allspice, 
stick cinnamon, cassia buds and whole 
cloves; adding the last with judgment 
because of its dominant flavor. 
For the jelly, cut the crab-apples into 
quarters and wash them thoroughly in a 
colander. Wormholes and decayed spots 
must of course be cut out, but it is not 
necessary to remove skins, cores, stems 
or blossom-ends. Place the fruit in a 
porcelain kettle, add cold water to barely 
cover, and cook slowly until thoroughly 
soft. Mash with a wooden spoon or a 
potato masher, and pour into a flannel 
jelly bag wrung out of hot water. Drain 
over night. In the morning measure the 
juice, add an equal quantity of sugar and 
boil, skimming carefully until the syrup 
begins to thicken on the skimmer. Very 
careful housewives strain a second time, 
through cheesecloth, before pouring into 
the scalded glasses. It often stiffens al- 
most as it is poured. Cover with a piece 
of cheesecloth and set in the sun for sev- 
eral hours. Pour a thin layer of melted 
paraffin into each glass to exclude germs. 
PRESERVED CRAB-APPLES 
Cover the crab-apples nearly with 
water. Cook slowly until a little tender, 
then carefully skim out and set aside to 
cool. For every cup of water left in the 
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