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JELLY, CANDY, PRESERVES
CRANBERRY SAUCE

1 tb. cranberries 1/2 ¢.. water
1 tb. sugar 3 few drops of lemon

Pick over berries carefully (remove soft ones). Place
above ingredients into a pan (except lemon) and bring to a gentle
boil carefully remove all the scum, let boil only 20 minutes. Add
lemon juice last. Do not mush. Pour into sterilized jars. This

will keep.
Mrs. J. VanZiffle

CHERRY CHOCOLATES

1 bottle maraschino cherries 3.1/3 c. sifted icing sugar
1/2 c. Eagle Brand milk 1 pkg. semi-sweet chocolate
1 tsp. vanilla

To make fondant, blend Eagle Brand and vanilla, then
gradually add icing sugar. Mix until smooth and creamy. Drain
cherries, then wrap each cherry in fondant and let stand awhile.
In the meantime, melt chocolate, then dip cherry until well coat-

ed. Place on wax paper to harden and put in refrigerator.

Mrs. Keith MacKenzie
RASPBERRY JAM

6c. berry pulp, well 4c. white sugar
mashed

Combine and boil 15 minutes (rolling boil). Add 1 level
tablespoon of Epsom Salts. Boil 3 minutes, bottle and seal.

If seeds not desired press through two layers of cheesecloth.
Mrs. Kevis

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

Sa2 -41- Port Alberni, B.C.