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For Your Preswwve Cupboard

Raspberry Jam
(New Method)

6 cups raspberries—fairly
closely packed

6 cups sugar

Measure berries into preserv-
ing kettle, place over flame and
mash while they heat. Bring to
a full rolling boil and boil 2 min-
utes. Add warmed sugar. Bring
again to full rolling boil and boil
1 minute. Remove from heat and
beat with a Dover beater for 4
minutes. Pour into sterilized jars
and seal immediately. N.B.: The
shorter boiling period, combined
with the beating, results in a
larger yield, and the jam has a
fresher flavor.

Loganberry and _ Blackberry
Jams: Make by same method.

Small Pickled Onions

2 quarts small white onions

YZ cup salt

1 quart white wine vinegar

1 cup sugar

2 teaspoons mixed pickling

spices

Pour boiling water over the
onions, set aside to cool. When
cool enough to handle, the papery
outer skin can easily be removed.
Let stand overnight in a brine
using the %4 cup salt with enough
water to cover. Drain and rinse
lightly. Bring to the boil the
vinegar, sugar and spices tied in
a bag. Boil for a minute or two.
Remove spices, put in onions.
Just bring to the boil and pack
into sterilized jars. Seal immedi-
ately, N.B.: Cauliflower pieces
are delicious pickled the same
way and, if desired, may be mixed
with the onions.

23

Cherry Olives

1 quart firm Bing cherries

2 tablespoons salt

1 cup vinegar

Clip stems of cherries short.
Pack into quart sealer. Add salt
and vinegar, and fill jar with cold
water. Seal and shake jar until
salt is dissolved.

Orange Marmalade

6 marmalade oranges
1 lemon
1 ordinary orange
1% cups water to each cup of
prepared fruit
Sugar
Wash fruit, and cut in very
thin slices. Measure. Discard
seeds. Put fruit in a bowl, add
1% measures of boiling water
for each measure of fruit. Allow
to stand overnight. Boil un-
covered for 1 to 1% hours. Meas-
ure and add an equal quantity
of sugar. Boil until a little of
the syrup will jell on a cold plate.
This takes 8 to 10 minutes. Pour
into sterilized jars and seal with
wax. Makes 4 quarts.