ADVENTURES IN COOKING 209

CRABAPPLE JELLY

Cut washed and stemmed crabapples into rough pieces. Add water barely
to cover, cook until fruit is soft. Drain through a moistened jelly bag.
Measure juice and set aside 34 cup of sugar for every cup of juice. Boil
juice uncovered 10 minutes, gradually add sugar, stirring until sugar is
dissolved. ‘Then cook rapidly until two thick drops of syrup will run
together and sheet off a metal spoon. Remove from heat, let stand one
minute, skim. Pour into sterilized glasses. When cool cover with a layer
of melted paraffin—top with clean lids.

Little red apples from the ornamental flowering crabapple trees make
delicious jelly. It is tart and very red in colour, makes a very fine substitute
for cranberry jelly to serve with turkey or chicken.

GRAPE JELLY

Cut washed and stemmed grapes in a kettle. Unless grapes are very juicy
add 44 cup of water for each quart of stemmed grapes. Cover and cook
until seeds are free, about 10 minutes. Drain through a moistened jelly
bag. To prevent crystals in jelly, let juice stand overnight in a cool place,
then dip out juice leaving sediment behind.

Measure juice and set aside 34 cup of sugar for each cup of juice. Boil
juice 5 minutes, add sugar. Stir until sugar is dissolved, then cook rapidly
until two thick drops will run together and sheet off a metal spoon, about,
10 minutes. Pour into sterilizezd jars, when cool cover with melted paraffin,
top with clean lids.

STRAWBERRY AND RHUBARB JELLY

4 cups of juice 1 bottle fruit pectin

8 cups sugar
To prepare—cut about | lb. fully ripe rhubarb in 1-inch pieces and put
through the food chopper. Crush thoroughly or grind about 2 heaping
quarts fully ripe strawberries, combine fruits, place in jelly bag and squeeze
out juice. Measure sugar and juice into a large saucepan and mix, bring
rapidly to a boil and at once add pectin, stirring constantly. Then bring
to a full rolling boil and boil hard 1% minute, remove from heat, pour into
sterilized glasses, skim if necessary. Cover with melted paraffin, top with
clean. lids.

APPLE BUTTER

Use firm, ripe, freshly gathered apples. Core apples; pare; slice. Measure
apples; add equal amount cider. Simmer apples until soft. Press through
sieve; measure sieved fruit. Add ¥% as much sugar and a few grains of salt.
Bring to boil. Boil, stirring frequently, until thick and no rim of liquid
separates out when butter is dropped on cold surface. Pour into hot,
sterilized jars, filling to top; fasten covers at once. If desired, add stick
cinnamon and whole cloves tied in cheesecloth to butter while cooking.
Remove before pouring into jars.