WATKINS COOK BOOK

TO CAN STRAWBERRIES
WITHOUT COOKING

Make a syrup of one quart of
water and one cup of sugar.
Boil 5 minutes. Skim. The jars
should be well sterilized and
very hot before being 24 filled
with strawberries. Pour suffi-
cient syrup, while very hot, into
each jar to fill it. The covers
also should be sterilized and hot.

CANNED RHUBARB

Wash and cut the rhubarb in-
to one-inch pieces. Fill the
sterilized jars as full as possible.
Fill with cold water. Seal im-
mediately. This is a very simple
method which preserves the
freshness of the rhubarb.

PEAR MARMALADE

Peel some large, firm pears.
Cut in large pieces. For each
pound of pears, add %% of a
pound of sugar. Let the pears
stand in the syrup for several
hours—long enough to extract
the juice. Put onthe fire. For
each dozen pears, use 3 lemons
or more—to your taste. Boil the
lemons until they are tender.
Extract the juice and slice. Mix
with the pears. Buy a jar of
preserved Cantonese Ginger.
Chop the ginger fine and add to
the pear syrup. Heat until the
pears become tender, but don’t
crush the fruit. Don’t cook

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long enough to allow to dry.
The syrup should be thick and
rich.

GRAPEFRUIT MARMALADE

2 large grapefruit or 4 small
ones

3 lemons finely chopped

Soak the grapefruit in water
while you are chopping the
lemons. Slice the _ grapefruit
very thin, using all of them.
Boil the fruit in two quarts of
water to each quart of fruit.
Let stand 24 hours, then boil
for one hour on a very hot fire.
Let stand until the next day.
Add 1% pounds of sugar for
each quart of liquid. Boil until
the mixture jellies.

GRAPE MARMALADE

1 five-pound basket blue
grapes

1 quart sugar

14 pound walnuts

1 orange, chopped

1 pound raisins

Separate pulp from skins.
Heat and put through sieve.
Add to orange, skins and sugar,
cook about 20 minutes; add the
rest of the ingredients which
have been put through the
chopper. Put into jelly glasses
and seal.