12 DEPARTMENT BULLETIN, U. S. DEPT. OF AGRICULTURE 



The fruit should be dried until it is firm, but not too hard. If in- 

 sufficiently dried, when the fruit is placed in the mouth the soft 

 flesh inside separates, leaving the skin. This difficulty will not arise 

 if the fruit is properly dried. 



The sirup is made by using 1 or 2 parts by volume of sugar to 1 

 of water, according to the taste of the individual. The use of the 

 light sirup results in a product having more of the fruit flavor, but 

 if a confection is desired a heavier sirup should be used. If the fruit 

 is to be free from sugar on the outside, the boiling sirup should be 

 made up to its original volume just before the fruit is taken out. The 

 fruit should be well drained as it is removed. Where a sugar coat- 

 ing, as in glaceing, is desired, the original volume should not be 

 renewed, but the fruit should be taken from the concentrated sirup 

 and drained until the surplus sirup runs off. It should then be 

 placed on a tray which has previously been covered with waxed 

 paper. The addition of half a tablespoonful of salt to each quart 

 of sirup is recommended when dried fruit is used. After the fruit 

 has been removed the sirup should be made up to the original volume 

 by adding water. About one-fourth pound of sugar should also be 

 added for each pound of fruit used in the previous cooking. The 

 sirup left after completing the processing is very tasty when used 

 on hot cakes. 



In sections where the summers are dry and there is little humidity 

 in the atmosphere the fruit should be stored in containers having 

 tight-fitting covers. Glass fruit jars or tin cans having tight-fitting 

 spring covers can be employed if the fruit is to be held over or used 

 during the summer season. 



The fresh fruit as it comes from the tree can be punctured or 

 scored, and after it is thoroughly dried it can be stored away in 

 paper bags. It can then be processed at any subsequent time. It is 

 easier to puncture or score the fruit when it is fresh and plump than 

 after it is dry and wrinkled. 



MISCELLANEOUS RECIPES 

 JUJUBE CAKE 



1 cup white sugar 2 cups dried jujubes cut in small 



1 cup water pieces 



y 2 cup lard (not melted) 1 tea spoonful soda 



2 cups wheat flour V-± teaspoonful salt 



Mix together the sugar, water, lard, and fruit. Set over fire and 

 let come to a good boil: then set aside to cool. Sift together twice 

 the wheat flour, soda, and salt, and add to the other mixture when 

 cool. Bake in moderate oven. 



JUJUBE CAKE FILLING 



2 cups jujubes 1 cup water 



1 cup sugar 1 tablespoonful flour 



Juice and grated rind of one good 

 lemon or orange 



Cook the jujubes 20 to 30 minutes; remove skin and seed by rub- 

 bing pulp through sieve or colander. Add sugar, juice, water, and 

 flour and bring to a boil. 



