Evening star., 1940-06-24
Readers Ask
Preserving
Recipes
Several Favorites
Are Repeated in
Column Today
BY BETSY CASWELL,
Woman's Editor.

The calls have been coming In
thick and fast lately for preserving
recipes, as the markets received
larger shipments of less expensive
fruits and homegrown products
reached maturity. We are printing
today some of the recipes most fire.
quently requested and will follow
them up with more next Monday
In the meantime if there are any
others you wish please call us at
National 5000, and we shall be only
too happy to give them to you.
PRESERVED STRAWBERRIES.
"a cups sugar.
2 cups water
quart Strawberries.
Boil the sugar and the water to-
gether for is minutes. Hull and
wash the Strawberries carefully,
picking out the largest and most
perfect. Discard any that are spoiled
in any way, but measure the selected
berries once again to be sure that
you have full quart. When the
water and sugar have boiled their
IS minutes add the berries and boil
slowly for eight minutes and no
longer. Remove the berries with a
skinner and place in a shallow
bowl. Cook the sirup for 10 to Is
minutes longer until it is really
thick, and pour it over the straw
berries while hot. Let the fruit
stand "a hours before putting it
into the sterilized jars. Seal and
store in a cool, dark place.
STRAWBERRY JELLY.
4 cups berry juice.
2 tablespoons lemon juice.
8 cups sugar
! bottle pectin.
Crush well 3 quarts fully ripe
berries. Squeeze through jelly bag
or cheesecloth. Squeeze and strain
juice from lemon. Measure sugar
and juices into large saucepan and
mix well. Bring to boil over a
hot fire and at once add the pectin,
stirring all the time. Bring to a
full rolling boil for one-half minute.
Remove from fire, skim and pour
into sterilized jars. Paraffin at once.
RIPE SWEET CHERRY CON-
SERVE.
4 cups q lbs) prepared fruit.
Grated lemon rind.
4 cup lemon juice.
cups 6 lbs) sugar.
u pound chopped seeded raisins.
cup finely chopped nut meats.
bottle fruit pectin.
To prepare fruit, pit about 21a
pounds fully ripe sweet cherries.
Crush thoroughly or grind. Add
one-fourth cup water, bring to a
boil, cover and simmer IS minutes.
For stronger cherry flavor add one
fourth teaspoon almond extract be-
fore pouringD Crate rind and
squeeze juice from two lemons.
Measure sugar and prepared fruit
solidly packed into large kettle, fill
ing up last cup with water if neces-
sary. Add lemon rind and juice,
raisins and nut meats, mix we'll and
bring to full rolling boil over hot
test fire. Stir constantly before and
while boiling. Boil hard five min
utes. Remove from fire and stir in
bottled fruit pectin. Then stir and
skim by turns for just five minutes
to cool slightly to prevent floating
fruit. Pour quickly. Paraffin hot
conserve at once. Makes about II
glasses Is fluid ounces each).
BLACK CHERRY CONSERVE.
oranges
l quart black cherries.
tablespoons lemon juice.
3l2 cups sugar.
Remove seeds from oranges, cut
ting the fruit into paper thin slices.
Cover lightly with water and cock
until tender. Stem and pit the
cherries and add them with the
lemon juice and the sugar to the
oranges. Cook all together slowly
until the conserve is thick and clear.
Pour into sterilized jars and seal.
SOUR CHERRY JAM (WITH
PECTIN.
4 cups prepared fruit.
Z cups sugar.
bottle fruit pectin.
Pit 2z pounds fully ripe sour
cherries and crush well or run
through the meat grinder. Add one
fourth cup water, bring to a boil,
cover and simmer for IS minutes.
Measure sugar into a large kettle,
add fruit, packing each cup solid,
fulling up the last cup with water
If necessary. Mix well and bring
to full rolling boil over a hot fire,
stirring constantly. Boil hard for
three minutes, remove from fire and
stir in pectin. Stir and skim by
turns for five minutes to COOL Pour
quickly into sterilized glasses and
paraffin at once. Yield, II to II
glasses.