22 BULLETIN 1215, U. S. DEPARTMENT OF AGRICULTURE. 
JUJUBE BATTER PUDDING. 
* cup sugar. $ teaspoonful salt. 
1 egg- - teaspoonfuls baking powder. 
4 cup milk. 1 cup flour. 
1 tablespoonful melted butter. 
Put a tablespoonful of this batter into a buttered cup; add a tablespoonful 
of jujube pulp; cover with a tablespoonful of batter, sprinkle with almonds or 
shredded coconut, bake half an hour. Serve with bard sauce or cream. Good 
warmed up. 
To prepare jujul.es, take one good cup of fruit and cover with water. Cook 
about 30 minutes: then rub through sieve to remove skin and seeds. Add two 
teaspoonfuls of orange juice or one of vinegar. 
JUJUBE WITH OATMEAL. 
1 cup oatmeal. 3 cups boiling water. 
1 teaspoonful salt. 1 cup jujubes cut in small pieces. 
JUJUBE MOCK MINCE MEAT. 
I pint green tomatoes and 1$ h cup vinegar. 
pints jujubes, ground tine in 1 teaspoonful cinnamon. 
a food chopper. 1 teaspoonful nutmeg. 
II cups sugar. 1 teaspoonful cloves. 
Cook 30 minutes; then add 1 teaspoonful flour in water (mix thoroughly). 
Add 1 cup raisins and cook 15 minutes. 
JUJUBE SWEET PICKLES. 
The fruit should be prepared by dipping in boiling lye water about three 
minutes or until the skin slips off readily. The lye water should be made in 
the proportions of 13 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 live minutes and then boiled in alum water 
about five minutes. This should be made by using 11 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 in the 
following proportions: 
3 cups sugar. 1 teaspoonful cinnamon. 
1 cup vinegar. J teaspoonful clove<. 
1 cup water. 
Cook fruit until done, skim (ait. and put back when sirup is boiled down. 
The above is sufficient for 1 quart of pickle's. The fruit should be placed in 
jars and sealed while hot. 
JUJUBE BUTTEB. 
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 seedR 
pints jujube pulp. * teaspoonful cloves. 
5 pints sugar. 1 lemon. 
2 teaspoonfuls cinnamon. i pint vinegar. 
1 teaspoonful nutmeg. 
Cook slowly until thick, put in jars, and seal while hot. 
FUTURE OF THE CHINESE JUJUBE. 
The Chinese jujube is a plant which will oive to the drier sections 
of the South anil Southwest a valuable and highly nutritious fruit of 
excellent flavor. To the American people this jujube, so lon<r known 
in Asia, is at present little more than a name, hut when it comes to be 
