9 cups water
9 cups sugar

‘Put grapefruit, orange and 1 lemon
through the mincer. Add juice of 1 more
lemon and the 9 cups of Water. Boil 15
minuté* Let stand 24 hours. Boil for
30 minutes. Add heated sugar and boil
1 hour longer. Add the juice of remain-
ing 4% lemon when adding sugar.

—BERNIECE WILLIAMS

PEAR CONSERVE

8 Ibs. pears
1 Ib. ginger

_ 4 lemons
» 8 Ibs. sugar

Cut pears and lemons in smal
Boil till tender with just enoug
to cover. Cut ginger rather fine. |
_ to the above—then add sugar and,
hour or until thick. ul

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A ec Oe D4
ra

-

_ MARMA
_ 1 Jarge grapefruit %
1, large -orange 3 "
242 large lemors « - i

‘slowly to the boil and cook Very

» is filled. Store in a cool, da

»’ PEAR HARLEQUIN ©

6 Ibs. pears ;
3 oranges q c

Y, can shredded pineapple, ~ ‘¢. ”

Sugar & ed *. i
Medium sized bottle maraschino

cherries

Mix together and let stand overn
Boil till clear and thick. Just bef
moving from heat, add the cherries
juice. Pour into sterilized jars %
when cool. :

PRESERVED STRAWBERRIES ~
4 Ibs. strawberries a 7
1 Ib. sugar oe oF .
Place the strawberries in a colander, mA
pour rapidly boiling’ water from the tea
kettle over the berries.” ” _* @them —
immediately under t - i se
Sfor about 1 maptite. 9. | aly
and hull. Combine th- i .1 7 Over
a low heat to extract” « .¢ irom the =
berries, and dissolve, ae sugar. Bring 9. .

for 10 minutes, without stirring.
hot sterilized jars, sealing €

Fill hot sterilized sealers wi
berries. Immediate}
boiling syrup made a:
parts water, and B 5 minut
airtight. Remoye p ing ke

filled with boiling water from sto
on floor in out-of-the-way corn

sere

sealers of fruit
water nearly t
kettles cover Wi

night, or until wat

kettle with boiling —
f jars. Put lid a
nket and leave over-

A
6 cups berries
5 cups sugar
® Juice of 1% lemon 2
Cook 10 minutes at rolling boil, =
— MURIEL BUTCHART
. § ;

(102 »”

AC , «

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RASPBERRY J.