The PURITY Capk BAK

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a

before removing from heat. Pour
into sterilized glasses. Seal when
cold with paraffin.

706 ORANGE MARMALADE

12 oranges

3 lemons

9 cups cold water
12 cups white sugar

Method:—Slice fruit very thinly,
discarding rinds of 3 oranges and
1 lemon. Pour water over fruit
and let stand overnight; then bring
to boiling point, add sugar, and
simmer until syrup jells. Pour into
sterilized glasses. When cold, seal
with paraffin.

707 GRAPEFRUIT MARMALADE
| grapefruit
| orange
| lemon
Cold water
10 cups white sugar

Method:—Wash fruit and slice
very thinly; measure, and place in
earthen dish. Add 3 times as much
water as fruit. Let stand 24 hours;
then bring to boiling point and boil
10 minutes. Let stand another 24
hours, add sugar and boil until
syrup jells. Pour into sterilized
glasses, and when cold, seal with
paraffin.

708 PEACH OR APRICOT
MARMALADE

Blanch fruit; remove skins and
stones; chop, measure and place in
preserving kettle, then add 24 cup
white sugar to each cup fruit. Stir
well and bring to boiling point slow-
ly. Simmer until thick. Pour into

sterilized glasses and, when cold,
seal with paraffin.

709 RHUBARB MARMALADE

4 cups rhubarb, cut finely
2 cups white saugar
| cup chopped walnuts

Method:—Boil rhubarb and sugar
until thick (do not add water).
Add nuts. Place in sterilized glasses
and when cold, seal with paraffin. |

710 PINEAPPLE AND
APRICOT CONSERVE

3 cups dried apricots
414 cups cold water
| large tin sliced pineapple
3 cups white sugar
Juice of 14 lemon

Method:—Wash apricots and soak
in water overnight. Cut pineapple
slices into quarters and add with
juice to apricots. Simmer until
tender, stirring frequently. Add
sugar and cook 10 minutes; then add
lemon juice and cook 5 minutes
longer. Pour into sterilized glasses
and when cold seal with paraffin.

711 PEACH CONSERVE

3 oranges

6 lbs. peaches

5 lbs. white sugar

| cup seeded raisins, chopped
| cup walnuts, chopped

Method:—Wash oranges (do not
peel) and slice thinly. Blanch
peaches, peel and cut into pieces.
Place fruit in preserving kettle, add
sugar and raisins and bring slowly
to boiling point. Cook until thick,
stirring frequently, then add nuts.
Cool. Pour into sterilized glasses
and seal with paraffin.

PURITY FLOUR

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 _* BEST FOR ALL YOUR BAKING ~+