The Western outlook., 1914-12-19
MAKE PERFECT JELLY
cRA5APPLES CAN NOT BE TOO
HIGHLY PRAISED.
Excellent When Eaten as Jam OF
Served With Roast Mutton or
Game-Approved Method
of Its Preparation.

Crabapples make a most delicious
jelly which has only to be tasted once
to be proclaimed thoroughly delect'
able. The wild apples should be gath.
cred while firm and fresh, but not
quite ripe enough to fall from the
trees. Each one should be wiped with
damp cloth to cleanse it, They
should then be weighed and put in a
big preserving pan with one pint OF
water to every pound and half OF
fruit. Let them boil till quite tender,
then strain through a colander, using
fiat wooden spoon to pulp them
through. When the liquid is extract.
ed measure 1t and to each pint allow
three-Quarters of q pound of sugar.
Cook juice and sugar together, boiling
for 20 minutes. Remove the scum
and pour the jelly into small pots.
1t is very nice eaten by itself as jam,
but can be used for garnishing, as it
is of pretty red color. 1t is also eX-
cellent with roast mutton or game
and makes a capital substitute for red
currant jelly.
Crabapples in strip is a very pretty
dessert dish, and although the apples
take some time to prepare they are
worth doing, especially as they keep
some time when bottled.
The strip must be made with two
parts sugar to one of water, the in
gradients being brought to the boil
and allowed to cook gently till fair
ly strong thread can be made by dip
ping the fingers In the strip and pull
ing little When the strip is ready
drop in the crabapples and bring gen.
thy to the boil; remove the pan from
the fire, skim off the scum, lift out
the fruit, put into an earthenware pan
and cover with the strip. Let the
fruit soak for "a hours. Now drain
off the strip, add little more sugar
and water and repeat the process. Do
this at intervals of "a hours till the
strip turns to pink jelly and the
crabapples are saturated to the core
with sugar. They must be handled
fOly CdICIu1Iy 6O d6 uOL W VI Oih tAO
skins. The crabapples can be used
at once or bottled and used as re-
CURED.
Cranberry jelly is almost indispen-
sable with venison and lends piquancy
to mutton, too. The cranberries
should be well washed and the dark
colored berries picked out, as these
spoil the color of the jelly. The fol-
lowing Is a popular recipe:
Boil pint Of water and a pound
and half Of berries together for ten
minutes, then rub through a colander.
Return to the preserving pan, add
three-quarters of pound of sugar and
boil for five minutes; pot down.
EIderberry chutney.
When elderberries are ripe enough
to gather very delectable chutney
can be made as follows:
ngredients-One pound of elderber-
ries, three ounces of raisins, half a
pint of vinegar, a teaspoonful Of salt,
six cloves, a little cayenne and mace
Dust dust Of EACH, one onion, two
ounces of sugar and one-quarter Of an
ounce Of ground ginger.
Method-Run the berries through
sieve, then pound together the onion
and the rest of the ingredients, having
stoned the raisins first. Put all to-
gether In an enameled saucepan and
boil for eight minutes. Take the pan
of fire, put the lid on and leave till
the contents are cold When cold
store In Jars and tie down with parch-
ment