Ibt RURAL NEW-YORKER 
1311 
Preserving Elderberries, Rhubarb and 
Plum Tomatoes 
Would you give suggestions for use of 
wild cherries and elderberries, which are 
extremely plentiful in this part of Long 
Island? Their use for preserving espe¬ 
cially? Also suggest how to use yellow 
plum tomatoes and rhubarb (separately; 
to make marmalade or preserves. I would 
like to put these fruits up in that form 
in two-quart stone jars if practicable. 
MRS. J. B. 
If the little bird cherries growing in 
long clusters are referred to, we do not 
know any method of preserving the fruit. 
In the past, many people have used these 
cherries in making alcoholic cordials, now 
illegal. They have very little pulp, and 
rather a bitter taste. No doubt they could 
be cooked, the pulp pressed through a 
colander, and then mixed with green ap¬ 
ple pulp, and prepared like other fruit 
butters or marmalade. They are made 
into excellent jelly mixed with green 
apples or crabapples. 
Elderberries.—These may be combined 
with gooseberries, crabapples and green 
grapes, equal parts of either, making a 
piquant table sauce, while pies made from 
them might please the individual who does 
not care for the flavor of the single fruit. 
For Winter use elderberries may be pre¬ 
served in either of the above combinations 
and treated as other fruit, or canned 
plain without sugar for use in pies only. 
When. making pies from the plain canned 
fruit it is wise to cook the berries with 
the same proportion of sugar, flour, etc., 
ns given for fresh berries, filling the pie 
paste when cold. This insures a jelly-like 
consistency of the finished product with¬ 
out those unpalatable doughy lumps too 
often seen. Again, they may be spiced 
and used as a table sauce or in pies, using 
the same proportion. 
Preserved Elderberries.—Seven pounds 
of elderberries, three pounds of granulat¬ 
ed sugar, three lemons sliced thin ; put 
the elderberries alone in a stone jar in 
warm salt and water over night. Next 
morning drain them in a colander, make 
syrup of the sugar and lemons and one 
pint of water, then put elderberries in the 
syrup and cook. When they begin to boil 
hard time them 20 minutes, then pour in 
a jar or can ready for use. 
Preserved Elderberries No. 2.—Shell 
berries. To an eight-quart panful use a 
heading tablespoon of salt, pour on hot 
water and let stand half an hour; drain 
well. To seven pounds of berries thus 
prepared, use three pounds of sugar and I 
one pint of vinegar : boil well. If one I 
w r ishes to keep in jars without sealing 
they should be boiled down thoroughly. 
For pies add a little sugar and flour 
enough slightly to thicken the juice. 
Spiced Elderberries. — Nine pounds 
cleaned elderberries, three pounds brown 
Sugar, one pint vinegar and one ounce 
each of cloves, cinnamon and allspice. 
Put sugar and vinegar in a tw^o-gallon 
granite kettle over a slow fire and let 
come to a boil. Add berries and let sim- j 
mar two and a half hours. Tie spices in 
little muslin bags and add when nearly 
done. Seal in air-tight cans. 
A number of rhubarb recipes were given 
in our issue of March 22. 1910, page 536. . 
The following is an excellent marmalade : 
Peel the rhubarb and cut into half-inch 
pieces. Put into a large earthen bowl, 
and cover with sugar, using one pound of 
sugar to each quart of rhubarb. Allow 
this to stand over night. Be sure the 
bowl is large, as there will be a great 
flood of juice. In the morning, strain off 
the juice into a preserving kettle, and 
when it boils add the rhubarb. Boil slowly 
for an hour, or until the rhubarb thickens 
and assumes a deep color. Stir frequently 
to avoid burning, and remove any scum 
that rises to the top. About 15 minutes 
before removing from the fire, add the 
yellow rind of one lemon chopped fine, 
and the-juice of two lemons, to each four 
quarts of marmalade. 
Tomato Clove Preserves.—To four 
pounds of yellow plum tomatoes, not too 
ripe, allow four pounds of sugar, three 
lemons and whole cloves, according to 
taste. Peel the tomatoes without break¬ 
ing, sprinkle sugar over arid let them 
stand over night. In the morning pour 
off the syrup, add the cloves and let it 
boil until thick, then strain. Return to 
fire and add the chopped pulp of the 
lemons, rejecting the skin, and the to¬ 
matoes. and cook gently until the 
tomatoes look clear. Put into jars and 
seal. To give a quite different flavor, 
substitute one-half ounce of ginger root 
for the cloves, and proceed as above. 
Tomato Mock Orange Marmalade.— 
Scald and peel large-sized yellow toma¬ 
toes. Cut downward over each seed sec¬ 
tion. press open ami remove all seeds with 
the thumb, leaving the pulp comparatively 
whole. To two parts of the prepared to¬ 
matoes, allow one part of orange, slicing 
thinly. Cover all with an equal quantity 
of sugar and let stand over night. In the 
morning pour off syrup and cook down 
about half, add the tomatoes and oranges 
and cook until the orange skins are trans¬ 
parent. Seal in jelly glasses. 
Tomato Marmalade.—For every two 
pounds of tomatoes allow two pounds of 
sugar and the juice and grated rind of 
one lemon. Pour scalding water over the 
tomatoes to loosen the skins. After re¬ 
moving the skin, mix the tomatoes with 
the sugar and boil slowly for one hour, 
Stirring and skijnming frequently. At the 
end of that time add the lemon juice and 
ritul and cook another hour or until the 
whole is a thick, smooth mass. The addi¬ 
tion of a little Canton preserved ginger is 
delicious in this. 
Make 
Old 
Things 
New 
Furniture 
Floors 
Woodwork 
T> ENEW the old, worn chair, brighten up the soiled, 
marred woodwork and give the rough, hard-to-clean 
floor a new, glossy surface. That’s the way to have a 
clean, attractive, healthful home. You can do it yourself 
and enjoy doing it because the results are so satisfying. 
Just get a can of 
SHERWIN-WILLIAMS 
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The All Around Varnish-Stain 
and apply as you would paint. It produces a rich, at- 
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Floorlae is but one of many home upkeep finishes to be had 
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S-W Flat Tone 
An oil paint for plastered walls, producing 
beautiful color effects and giving a durable 
surface that can be washed when soiled. 
S-W Old Dutch Enamel 
A rich, smooth, durable enamel for woodwork, 
made by the “Old Dutch” process. It stays 
white and will not crack. Two shades—pure 
white and ivory. 
S-W Inside Floor Paint 
Just the thing for old, worn floors. Gives a 
durable surface that can be walked on and 
scrubbed without injury. 
S-W Varnishes 
Get Mar-Not for your floors, Scar-Not for 
your woodwork and furniture and Rexpar for 
outside varnishing. Each is made to best serve 
its particular purpose. 
Write for “ The A B C of Home Painting ” in which an expert painter tells how to 
paint everything in and around the farm. It is free. 
Address Sher win- Williams Co., 601 Canal 
Road , iV. W., Cleveland, O. 
ShErwin- Williams 
Products 
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Farmers Fund, inc.. Alliance Bank Building, Rochester, N. Y. 
The Farmer Bis 
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By 11. Armstrong Roberts 
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For sale by 
THE 
RURAL NEW-YORKER 
333 W. 30th St.. N. Y. 
I 
