The globe-independent. (Hagerstown, Md.) 1943-19??, 1944-06-29
The Homenaker's
Corner
By MARY DOUGLAS

and jam that one would like for
the coming winter. We may, how
ever, be able to squeeze out enough
here and there to do bit of pre-
serving and jelly making. Perhaps
you have already taken advantage
of the large cherry crop to make
some delicious cherry preserves.
And now, with the berry season on,
the making of jams is in order, SO
here are few suggestions:
Berry Jams Blackberry, Dew
berry, Logan berry, Raspberry or
Youngberry)-Wash and crush ber-
ries. Add "a cup water to each
quart berries. Cook until soft. Press
the cooked berries through a strain
er to remove seeds. Of preferred,
the seed may be left in.) Add from
"a to l cup sugar to each cup berries
or from "a to | pound sugar TO each
pound berries. Boil untile thick.
Pour while hot into hot jars, seal at
once.
Rhubarb Jam-Cut unpeeled rhu
barb into u inch pieces. Measure.
Add cups sugar to each quart rhu-
barb Boil until thick. Pour into
hot jars. Seal at once.
Peach Jam-Wash, peel, pit, crush,
and measure or weigh ripe peaches
Add " cup water to each quart
peaches. Boil 10 minutes. Add "a
as much sugar as fruit. Boil until
thick Pour into hot jars; seal at
once.
For Spiced Peach Jamie any
combination of spices in a bag and
drop into the jam while cooking.
When making jelly without added
pectin, select fruit which is slightly
under ripe, perfect and dry. Acid
fruits, such as apples, currants,
plums, ounces, grapes, etc., are the
most suitable, as they contain more
pectin, the jellying principle, than
the sweeter varieties.
When commercial pectin is used
the fruit may be of any variety,
fresh, canned or dried, fully ripe and
rich, or lacking in pectin. The pee
tin method is safe, speedy and high
ly satisfactory, but individual rules,
which have been worked out by the
manufacturer and which come with
the container, must be followed eX-
actly. These rules, however, are
very simple A larger amount OF
sugar is required when using pectin
recipes, due to the short time of
boiling. The result is, however, a
greater number of glasses of jelly,
better flavor and color and certainly
less expenditure of time and labor
Here is a recipe without the use of
pectin:
Apple, Crabapple or Ounce Jelly
Wash, wipe and stem fruit, re-
move blossom ends from the apples
or ounces, and rub ounces with a
rough cloth to remove fuzz, but do
not peel or core. Cut up fruit with
a silver knife, add water almost to
cover, cook slowly (covered) until
tender; strain through jelly bag.
Measure juice, boil 20 minutes, add
heated sugar "a cup to each cup of
juice), boil five minutes, and test for
jellying. Skim and turn into sterii-
lied glasses and seal Immediately
with hot parafin.
With big fat green peppers in the
markets, and leftover bits of this
and that around the house, the din
ner problem should be no problem
at all. Combine the left overs and
stuff the peppers with most pleasing
results.
To prepare peppers for stuffing
cut off the tops of the peppers or cut
them in two lengthwise, and remove
the inner fibers and seeds. Drop
into boiling water, remove from the
fire, let stand ten to twelve minutes,
then drain
Meat Stuffng
6 green peppers
l cup cooked meat, chopped fine
and seasoned
u cup bread or cracker crumbs
Milk or cream
Prepare peppers as directed. Mix
the meat with the bread or cracker
crumbs and moisten with little
milk or cream. u sure that it is
rather highly seasoned. Fill the
peppers with the mixture and serve
at once, or cover with buttered
crumbs and set in the oven 400 F.
for 10 minutes to brown.
Cheese Stufing
l cup crumbs
II cup chopped cheese
l tablespoon melted butter
or substitute
Salt
Prepare peppers as directed. Mix