eit Sree

ADVENTURES IN COOKING 205

PEAR MARMALADE

10 cups sliced pears 6 cups sugar
Y4 cup chopped candied ginger grated rind and juice of 2 lemons

Place pears in preserving kettle in layers with sugar, lemon rind and juice.
Let stand for 2 or 3 hours. Add ginger, bring to a boil, stirring until sugar
is dissolved. Then cook rapidly until of good jam consistency, about 45
minutes. When cool ladle into sterilized jars, cover with melted paraffin
and top with clean lids. Makes about 3 pints.

STRAWBERRY PRESERVES

4 cups strawberries 3 cups sugar

1 tbsp vinegar
Wash and hull strawberries, add vinegar, bring to a boil, cover and boil
for one minute. Add sugar, bring to boil and cook gently for 20 minutes
longer. ‘This time uncovered. Stir occasionally to prevent sticking. Pour
the hot berries into a bowl and let stand overnight at room temperature.
The preserves thicken considerably and after standing has the flavour
of fresh strawberries. Pour into sterilized jars and cover with melted
parawax. Delicious.

PEACH CONSERVE

6 qts. peaches 1 lemon
8 oranges 1 lb. sugar to | Ib. fruit

Blanch, peel, slice peaches; put oranges through mincer; add to peaches;
cook until clear, stirring constantly; add lemon juice and cook 5 minutes.
Bottle and seal when cold.

GINGER PEARS

4 |b. pears 2 oz. preserved ginger
4 lb. sugar ¥4 cup water
2 lemons

Peel, core and cut pears in pieces. Add sugar, water and rind of one
lemon. Simmer until a rich red colour and syrup is thick. Add juice of
second lemon and ginger cut in small pieces. Cook 10 min. Pour into
sterilized jars and seal.

CANNED FRUIT SALAD

12 pears 1 No 2 can cubed pineapple
12 peaches juice of 2 lemons
2 cantaloupes | to 2 Ibs. seedless grapes (optional)

Cut up fruit, measure, add 4% as much sugar as fruit mix; let stand 3 or 4
hours. Put in jars. Process 20 minutes.

ROSE HIPS

Rose hips are the small red fruits remaining in the fall after the flowers
of the wild rose have fallen off. ‘They are a very rich source of vitamin C.
Even after preserving the syrup has been found to retain the vitamin for
nine months without loss.