THE CHINESE JUJUBE. 21 
The sirup is made by using one or two part- by volume of sugar 
to one 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 boil- 
ing 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 coating, 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, after which it is 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 where 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 pre- 
vious cooking. The sirup left after completing the processing makes 
a very good substitute for maple sirup 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, as desired. 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 GRAHAM BREAD. 
3 cups graham (or whole- 1 egg. 
wheat) flour. 1 teaspoonful salt. 
1 cup white flour. 1* teaspoonfuls baking powder. 
2 cups thick sour milk. 1 teaspoonful soda. 
\ cup sugar. 2 cups of dried jujubes cut in 
small pieces. 
Rake one hour in a moderate oven. 
JUJUBE CAKE. 
1 cup white sugar. 2 cups dried jujubes cut in small 
1 cup water. pieces. 
\ cup lard (not melted). 
Let this come to a good boil, set aside to cool, then add 2 cups wheat flour. 
1 teaspoonful soda. \ teaspoonful salt. Sift these together twice before adding 
to the above mixture. 
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 rubbing pulp 
through sieve or colander. 
