C/he PURITY CK BAK

712. CRANBERRY JELLY

4 cups cranberries
| cup cold water
2 cups white sugar

Method:—Pick over cranberries,
wash and cook with water until
skins burst; press through a strain-
er, add sugar and stir until it is dis-
solved, then cook without stirring
for 5 minutes, or untilit jells. Pour
into moulds or glasses which have
been wet with cold water. Cool
and seal with paraffin.

713 BLACK OR RED CURRANT
JELLY

Black or red currants
White sugar

Method:—Wash and stem 4
quarts currants. Place in preserv-
ing kettle and add 1 cup water.
Bring to boiling point (breaking a
few berries to start juice); stir fre-
quently. Boil 20 minutes; pour in
jelly bag and let drip (do not
squeeze). Place juice in kettle, re-
heat and boil 4 minutes. Measure
juice, then add 1 cup sugar to each
cup juice. Cook, skimming fre-
quently, until jelly stage is reached
(test by placing a drop of syrup on
cold plate—it holds its shape when
ready for bottling). Pour into
sterilized glasses. Cool, and seal
with paraffin.

714 GRAPE JELLY

Wash grapes, remove from stems
and mash; boil 20 minutes. Pour

into jelly bag and let drip over-
night; then boil juice for 20 minutes.
Measure and add 1 cup white sugar
to 1 cup juice and boil 3 minutes.
Place in glasses. Cool, and seal
with paraffin.

715 CRABAPPLE JELLY

Wipe apples; remove stems and
cut apples in halves. Place in pre-
serving kettle. Add enough cold
water to almost cover apples. Cover
and cook slowly until apples are
soft. Pour into jelly bag and let
drip overnight; then bring to boil-
ing point and boil 20 minutes.
Measure, add 34 cup white sugar
(heated) to 1 cup liquid. Boil 5
minutes. Skim and pour into steril-
ized jars and let stand 24 hours.
Seal with paraffin.

716 CRYSTALLIZED GINGER,
FRUIT PEELS AND CENTRES.

Boil 2 cups white sugar with 4
cup cold water, in covered dish, for
2 minutes. Remove from fire very
gently, uncover, and let stand until
cold. Place ginger, peel or fruit
centres in preserving kettle, cover
with water and bring to boiling
point; drain and lay in pan in rows,
separated. Cover while warm with
cold syrup and lay dampened
cheesecloth on top of syrup (cheese-
cloth will float and absorb any
crystals which may form). Let
stand for 8 hours, remove cheese-
cloth, then pour into large sieve and
drain. When dry the fruit will be
covered with fine white crystals. |

PURITY FLOUR

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