EDITH ADAMS’ 12tmH ANNUAL PRIZE COOK BOOK 87

UNUSUAL PRESERVES

TWO-IN-ONE CITRON PEEL

Wash, peel citron, remove seeds and all
rough parts from centre. Cut in slices, Ya~
inch thick. Quarter each slice. Put 1 tin
of pineapple juice. (No. 2) in a granite
kettle. Add 2 cups of sugar (3 if you can
spare it). Also a few drops of food color-
jing, red, green or yellow, and a few grains
of salt. Simmer until fruit is clear and the
syrup thick. Seal in sterilized jars (or cook
until the fruit has absorbed all the juice).
Dry in a tray, lined with wax paper, on
an open oven door. Roll in sugar. Store
in a covered jar until ready for use.

CANDIED ORANGE PEEL
Peel of 2 oranges

14 cup sugar

1% cup water

Cut the peel into sections, removing as
much of the white pith as possible. Put
into a lined pan, cover with cold water, and
simmer slowly until tender—about 45 min-
utes. Drain and remove the rest of the
pith, if any. Cut peel into strips, and
‘return to pan with the measured sugar and
water. From boiling point, simmer steadily
for 20 minutes or so, when the peel should
be semi-transparent. Lift onto a plate or
wire tray to cool; roll in sugar, and store
in a screw-top jar.

MARROW CURD
2 pounds marrow
3 lemons
4 cups sugar
Y% pound butter
Remove marrow rind and seeds, cut into
pieces and boil or steam until tender.
Drain well and allow to stand in colander
for 2 or 3 hours, until well-drained. When
cold, add sugar and butter and simmer
gently until thick like cream. Add grated
rind and juice of 3 lemons and simmer for
5 minutes longer. Put in jars and store as
jam.
“This is as nice as lemon curd bit
much cheaper.”
Mrs. R. Peters, 207 East Twenty-first
Avenue, Vancouver, B. C.

IMITATION PRESERVED GINGER
(Using Lettuce Stalks)

When lettuce has run to seed, peel the
stalks and cut in pieces, 2 to 3 inches long.
Cover with cold water and bring to a good
boil. Remove stalks from pan, lay on a
soft, clean cloth to drain. Boil 2 pounds of
preserving sugar in a pint of water until
it threads very slightly. Flavor well with
lemon peel and ginger. When really hot
and lemony, place the stalks in a dish and

pour the syrup over them. Leave for 12
hours, covered. Then boil up again. Do
this 6 times, put in small pots and seal.

PARSLEY JELLY

Wash and stem the parsley. Place in a
pan with enough cold water to cover when
parsley is pressed down. Add a pinch of
powdered alum (may omit). Boil 30 min-
utes, turning the parsley a time or two.
Strain through a cloth and then boil the
juice about 20 minutes. To every 4 cups of
juice, add the juice of 1 lemon. To every
cup of fluid, add 1 cup sugar. Boil to 223
to 224 degrees F. Test on saucer. When
done, pour into jelly glasses and, when

_ cold, cover with paraffin.

“Now that parsley is ready, it’s a good
time to make Parsley Jelly. This is how
I make it—it’s very nice.”

Mrs. Etta Miller, 2271 MacPherson Av-
enue, Burnaby, B.C

PEACH-SKIN JELLY

After skinning a crate of peaches, put
all the skins, stones, etc., into a saucepan
with 334 cups water. Boil for about 20
minutes. Strain through a jelly cloth or
bag. Measure 3 cups juice to 6% cups
sugar. Put together in a saucepan and mix.
Bring to a boil over the hottest fire and
at once add a full bottle of commercial
pectin. Then bring to a full rolling boil,
and boil hard for % minute. Remove from
fire, skim and fill jelly glasses.

“This makes a very good jelly of a good
rich color. It uses up the pectin in the
skins and stones. I have made peach jelly
like this for years and have never yet
had to use the whole peaches for juice.”

Mrs. Christine Morrissey, 2975 Winder-
mere Street, Vancouver, B.C.

RED PEPPER JELLY
20 sweet red peppers
4 lemons
4 hot red peppers
3 pounds granulated sugar
Remove seeds from peppers, chop fine,
cover with boiling water and boil for 10
minutes. Drain off the water and cover
with vinegar. Add sliced lemons and boil
for 30 minutes longer. Remove the lemon,
add the 3 pounds sugar and boil until
thick. Put into sterilized jars and seal
immediately. Makes 5 pints.
“T receive so many compliments when
I serve this with a roast for Sunday dinner
that I consider it well worth making.”

Mrs. Frank A. Jones, Box 41, Penticton,
B.C.