The Republican. [volume] (Oakland, Md.) 1877-current, 1929-01-03
THE HOMEMAKERS CORNER
BY MISS ELSIE BENTHIEN
Home Demonstration Agent

Add variety to the winter menu by
making a new jam or jelly from avail
able fruits in season.
Grape Jelly from Bottled Juice
One pint bottle e cups) grape
juice, 3 level cups sugar, " cup certo.
Measure sugar and then the juice
into saucepan, stir and bring to boil.
Stir in certo and bring again to a
full rolling boil for y minute. Re-
move from fire, let stand minute,
skim, pour quickly and cover hot jel-
ly at once with hot melted paraffin.
Canned Pineapple Jam
Two level cups pineapple, 31a level
cups sugar, u cup certo, juice of l
lemon, if desired.
Use small can of crushed pineapple.
Measure 2 full cups crushed pine
apple into saucepan. Add sugar, mix
and bring to full rolling boil, STIR
ring constantly and boil hard Y min
ute. Remove from fire and stir in GER
to. Skim, pour quickly and cover hot
jam at once with hot melted paraffin.
Banana Butter
For cake filling and sandwiches, 3
level cups crushed bananas, juice of l
lemon, 7 level sups sugar 6 lbs.),
bottle Certo.
Use mellow ripe bananas. Crush
with masher to fine pulp and measure
crushed fruit into large kettle. Add
sugar and lemon juice, mix well and
bring to boil. Add ounce of Certo
stirring constantly and bring again to
a full boil and boil for one minute.
While boiling stir constantly over en-
bottom of kettle to prevent stick
ing. Remove from fire and stir fire.
quently for minutes to cool slightly,
which prevents fruit floating. Then
pour quickly and cover at once with
hot melted parraffin.
Dried Fig Jam.
Three-quarters ID. dried figs, 2 cups
water, juice l lemon, 51a level cups
sugar, l bottle Of certo.
Remove stems. Place figs in large
bowl, add lemon juice and water; COW
er and let stand hours or overnight.
Drain juice into saucepan, crush fruit
thoroughly with masher to break up
skins or put thru grinder and place
in saucepan with juice. Add sugar and
mix well. Bring to full rolling boil
and boil hard for one minute, stirring
constantly over entire bottom of pan
before and while boiling. Remove
from fire and stir in certo. Pour quick
ly and cover hot jam at once with hot
melted paraffin.
Note-This jam may take from 1 to
3 weeks to come to full set accord
ing to the kind of figs used For a
quick, hard set for cake filings use
one cup more sugar, and break up
jam with fork before spreading on
cake.
Orange Marmalade
Four medium sized oranges and the
juice of one lemon, level cups cooked
fruit, level cups (21a lbs) sugar, "
cup certo.
Peel off orange skins in quarters.
Cut the orange meats in thin slices
crosswise and seed Then cut them
up reasonably fine, discarding the
hard center parts and add the juice Of
the lemon.
Lay the orange skins fiat, use a
sharp knife and shave off about half
of the white part next to the yellow
skin and discard these whites. Then
shred the skins real fine to the thin
ness of a dime (the thinner the shreds
the more tender they will be) and
cook these skins in covered pan
with ~ cups Of water and exactly
Il of a level teaspoon soda, for just
10 minutes, stirring occasionally.
Then add the cut-up fruit to the cook
ed skins and water. Cover pan again
and boil slowly for 20 minutes longer.
Measure just 3 solid cups OF this
cooked fruit, adding water to fill Bird
cup if necessary. Add sugar, bring
to a boil and boil gently minutes.
Remove from fire and stir in certo.
Let stand minutes, stirring occa-
sionally to cool slightly, which pre-
vents fruit from floating. Then pour
quickly and cover hot marmalade at
once with hot melted paraffin.