Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-03
n. MRS. NJ. A. WILSON

Place in preserving kettle
T,so oonnds Of CrdnUIdted sugar.
Ono and one.hdlf cups OF boiling
Wster.
Vest slowly to dissolve the sugar.
.,d then cook for three ininues. Select
large strawberries, wash with the stems
An and turn on q cloth covered tray to
arv: remove the stems and drop in the
Mailing firup. Cook until soft, then
m with skinner and place in half pint
lar. As soon as you have a layer about
cne inch deep. sprinkle very lightly with
4 dustipg Of nutmeg. mace and allsptce.
Rspcat until the jar is full apd then
All 70 oyerhowing with some Of the hot
,irup, adjust rubber and seal securely.
Now place in deep saucepan, so that
the water will cover the jar at least
two inches, and cover with warm water
bring to boil. Boil for twelve minutes,
remove the jar and store in usual place.
Strawberry and Currant Conserve
Place in preserving kettle
Teo quarts OF mashed and stensmed
strapberries,
Ono quart Of ouv1ants stemmed,
Tmo pounds Of sugar,
Juice Of one orange,
JUICE OF ono tGWOH.
Heat very slowly until the sugar
raelts and then cook until the mixture
ia thick like marmalade. Fill into ster-
ised glasses and store in the usual
manner. Madame Tassaejohne always
places spice bag In this mixture while
cooking and II you like the spice flavor
you may add it,. too. Place in small
square Of checsecloth
One blade Of mace,
Three pieces Of cundied ginger,
y,co ollspicc,
Onc.half Of a nutmeg.
Tie closely and keep in the preserving
kettle while the conserve is cooking.
Turkish Pourrl
Place in saucepan
Too quarts Of stemmed and rashed
streuberries,
Ono and one.holt pounds Of young
stalks OF rhabarb out in small pieces
Three pounds Of sugar,
Juice Of tro oranges,
IL tiny bits,
IN tiny bits,
,,t o.s'Aclt I. ,,,!, , cnp Of oandied cherries
cue N Isny bttS,
Ono CUP Of almonds cut In smoR
peces.
Now tie the following spices in a fine
plere OF cheesecloth and add to mixture,
cooking in the preserve kettle:
0xe teaspoon of cinnamon,
neo feaspoons Of ginger.
oose'hdp teaspoon Of allspice,
quarter teaspoon of cloves,
Mvse'qtarfer tedspoon Of dniseed.
Iie securely before adding to pre-.
iMs.!ving M. Kettle: Cook mixture until thick
like marmalade. taking care that it does
noL ecorch: and then turn in stcrilized
nat.l pint Jars, and cover the top with
melted parafin and seal with the ton
"a tne usual manner. This sweetmeat
ssNed with cold meats, and is de.
neous with cold boiled or baked ham.
strawberry and Raisin Conserve
.flace in preserving kettle
0ss package Of seeded roisln,.
mse package OF seedless raisins,
.I..'s I"'es' quarters cup OF candied citron
'},.:. G}ns:haIt cup Of candied singe,.
va'ce OF four orat0es,
LOO pounds Of sugar,
TOO quarts Of crushed .trn,cb.r,;..
T,so Sos s,oS1y ss,Io%!y TOR half hour. Now add
Fovr ounces Of candicd oinoer mt IN
smsH pieces. '"S'' 'N' !"
ZOO, UTok until thick and store in the
usual manner as for marmaladcs. Either
.iIwosrries, Iries, raspberrlcs, blackberries
nucklenerries may be used in above
,.. tpes. 1T will give you splendid va :.
ivy 10 90 UP some Of each.
Apricot and Strawberry Conserve
wash one pound Of fancy dried .nri.
w. $50 ana soak In one quart Of warm
.r ~. overnight. In morning add
md I'arts 0t crushed stropbe,,ies.
Now toIk ',,h until tho apricots are tender.
uo through sieve and add tho
luce o. three lemons.
o. INV th"o,th!rds cup of sugar for each cun
,arn ,ae apricot and stra wberry puree re'
n,. =" preserving kettle and add
Ors. OGnGr'er teaspoon of mace,
Cont "v teaspoon Of Nutmr1.
then Va 'to until thick like marmalade. and
cover VIII w',h IN Strrilized half. pint lars |;
and so,, T'.n In, melted paraffin when cold
VII" rubber and lid of jar.
H. Cherry Conserve
''ac" IN preserving kettle
No, ,"''' pounds of cherries after s,on.
nu lmo and onc.haU pouud, o, ,..,,
eofs f"yI"at "ni pound Of iancy dried arr.
w J,i tm y small pieces, Wv" 'p"
|aNe OF t'co oranges
One Oea co. ring Of one.hav oranss.
O"e Os cup o. vinegar, ~
Que 0ns CUP Of grapo juice,
4u'r'er 8, teaspoon Of mace.
rhsHi simmer very slowly for an. ,,,,u
nsr;I,,rSok H rSok as for jam, and w si,rn n'u,, IT,
Grapefruit Jam
with ,uut .E Tour largo grapefruit in hal, and
keen,rssn snarp knife cut the NUN froO rma
th,ep,ng this pulp In large nIccp"sp pu'p ,,I ,,,ree
iet,,pp pulp and juice in The nrcssrri',e sdce
# j~oo j~o pounds Of sugar,
krst w."pes oGres OF fancy sirapbcrrirv
berries issuing and then slemmin, tho
} marmsi, COOK slowly until thicI ,ine ine
lies. iu'''ade' Store in glasses as s for IKE IKE
!. W.. rss Turkish and orient,, h,u..
Il anss s.lw.ays cut iittls rounds A. noass. oh.,.
e 1t both the isliv .Ies .Iss oI white
~ sas jsrs they 'I ~ Sss.: ~ s.s sno % re
Ihis DaDsS q SksS Sisk ~