The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-07-02
Recipes for Your PreserUinqyI
Kettle

what extravaganza" I exclaimed to a
aOsIess IN mld-Wlnter when she brought
LOrth a luciOus strawberry s~hOrtcake.
Not at ALL" she replied airily. "vou're
fooled this time, for those stralwberries
were put IN cans almost two years ago -
Indeed I was surprised for this was no
ordinary HAT sauce which topped her rich
biscuit dough. The color was brilliant
and the flavor as fine as though the ber-
RES had Just been plucked from a sun
warmed patch.
1.-THE reason you like it," my hostess
continued, lis because the strawberries
have never been cooked. The fresh ber-
RES are ground, mixed with sugar and
sealed in Jars. The sugar preserves them.
and you have a sauce which is delicious
on ice cream, or as q dessert over cake.
For Sunday night supbers with hot tea
DlsculC' IL is my tamlly's first choice. III
IND you the recipe" And this is what
l copied from her book:
UncOOked Strawberry Preserves
Put thru the food chopper fresh straw
berries. Measure them. To each cup OF
the ground Strawberries and two cups
or sugar. Let mixture stand a hours in
the sugar viii be well dissolved and dis
tr1buted. Put into sterilized jars, seal
and store in a dark place.
How easy that is and how good they
were. As we talked 1 leafed through her
book and found other conserve recipes.
The ones marked excellent" she gave
me the privilege to give you. Here they
are:
Rhubarb Conserve
5 lbs. rhubarb cut very fine.
, lbs. catSins, stoned and But through
food chopper or seedlesS raisin left whole
3 oranges, thinly sliced as for marmalade.
1 lemon thinly sliced
5 lbs. sugar
! Id. nut meats
Cook fruit until tender, add sugar and
cook until it jellies. Add nuts just before
pouring into glasses.
Strawberry Pineapple Conserve
1 pineapple shredded
3 oranges sliced thin.
1 quart strawberries
parts Of sugar. Cook until it is thick
and pour into glasses.
Pear Honey.
. lbs. pears, beeled, cOred and put thru
food chopper
1 large can grated pineapple
1 cup sugar to each can of fruit
Simmer slowly from three to four hours
till mixture thickens. Pour into glasses
and seal.
JeIlied Cherry jam
1 grapefruit
2 cups canned red cherries
2 ID cups sugar
.1-2 cup Bectin
Remove pulp and juice from grapefruit,
add cherries and sugar. Cook together for
j LEM mA4uLC0s 44EM auu- UEELlU aWU DOL
rapidly for five minutes.
Currant Jelly
Wash and stem the ~currants. Put then
into a kettle and add about O%ne-fOurth al
much water as currants. Boil until tn.
currants are reduced to a pulp. Pour in
to a jelly bag and strain. Make at Least
one more extraction, if there is a fairly
large quantity Of pulp. make a third. Whei
all the juice has been strained from tn.
pulp, strain it again through the bas
or a heavy cloth.
Measure 6 or 8 cupfuls Of juice into
kettle. Boil for about 8 minutes. Ad.
from three-fOurths to. an equal amount o
heated sugar. Remove the scum as /
forms. taking off as much as possible be
fore the sugar is added. Continue to bOi
until, when spoon it lifted from the jelly
\ two drops win cling to the spoon. the
come together and drop as one drop.
Remove from the heat. Pour into ho
glasses. Cool. Seal.
Crab Apple Jelly
Wash the apples thoroughly. remov
the stems, and cut into quarters. Max
sure that the apples contain no worms
Put them into a kettle. Add about ha.
as much water as apples. Cook slOwl
until tie apples are soft. Strain th
juice through. a jelly bag. Before It stOr
dripping return the pulp TO the ketts
AID half as much water as pulp, and 81
low the fruit to cook again. Make q &c,
ond extraction, and 10 the same way NAL
a third one. Then combine the juice.
Strain an Of &C through a bag 60 NAL
sc clear. Measure 9 or 8 cupfuls OF juic
Pour it into q preserving kettle. Bon I'd
about 5 minutes atraining OF the ncul
that rises 60 the TOD.
no each cupfuI Of Juice. ada ga 70
cup eof sugar that has been heated.
apples are m1d &c flavor use onlv 3
Gun sugar. Hou nnfl, when nDoon
llted MON The 5eug, two frons war ON
HW 13 1H4o0s t1f. Gene O8U er nr. a..
81 one drop. Pour into hot rlat C6r
1col