THE CHINESE JUJUBE 13 



JUJUBE MOCK MINCEMEAT 



1 pint green tomatoes and y 2 cup vinegar 



iy 2 pints jujubes, ground fine in a 1 teaspoonful cinnamon 



food chopper 1 teaspoonful nutmeg 



1% cups sugar 1 teaspoonful cloves 



1 cup raisins 1 teaspoonful flour, in water 



Mix the green tomatoes, jujubes, sugar, vinegar, and spices and 

 cook for 30 minutes: then add flour (mixed with water), mix thor- 

 oughly, add raisins, and cook 15 minutes. 



JUJUBE SWEET PICKLES 



1 quart jujubes 1 teaspoonful cinnamon 



3 cups sugar y 2 teaspoonful cloves 



1 cup vinegar 3 tablespoonfuls lye 

 y 2 cup water y 2 teaspoonful alum 



The fruit should be prepared by dipping in boiling lye water for 

 about 3 minutes, or until the skin slips off readity. The lye water 

 should be made in the proportions of V/ 2 ounces (3 tablespoonfuls) 

 of lye to each quart of water. The fruit should be removed from the 

 boiling lye and plunged into cold running water. It should be washed 

 about 5 minutes and then boiled in alum water about 5 minutes. 

 This should be made by using iy 2 teaspoonfuls of alum to each 2 

 quarts of water. The fruit when removed from this should again be 

 washed in running water 5 to 10 minutes, after which it should be 

 removed and well drained. The fruit should then be placed in a 

 sirup made by mixing the sugar, vinegar, water, cinnamon, and cloves 

 and brought to a boil. Cook fruit until done, skim out. and put 

 back when sirup is boiled down. The above is sufficient for 1 quart 

 of pickles. The fruit should be placed in jars and sealed while hot. 



JUJUBE BUTTER 



6 pints jujube pulp y 2 teaspoonful cloves 



5 pints sugar 1 lemon 



2 teaspoonfuls cinnamon % pint vinegar 

 1 teaspoonful nutmeg 



The fruit should be boiled until tender in sufficient water to cover 

 it. It should then be rubbed through a sieve or colander to remove 

 the skin and seeds. 



Cook slowly until thick, put in jars, and seal while hot. 



FUTURE OF THE CHINESE JUJUBE 



The Chinese jujube will give to the drier sections of the South and 

 Southwest a valuable and highly nutritious fruit of excellent flavor. 

 To the American people this jujube, so long known in Asia, is at 

 present little more than a name, but when it comes to be properly 

 appreciated as a delicious fruit and a sure crop for sections where 

 ordinarily little fruit is grown, it will become a valuable asset in these 

 regions. 



Until adequate machinery and methods for the commercial process- 

 ing of this fruit are devised it will have a limited market, and it 



