tracted, about 15 to 20 minutes, mash-
ing with wire masher. Strain through
jelly bag. Measure juice and boil 10
minutes counting from time you have
a good rolling boil. Skim well, re-
move from burner and add sugar, cup
for cup for sweet jelly, otherwise %4
cup of sugar to 1 cup juice, stir well
until sugar is dissolved, but do not
stir after. Boil 5 minutes counting as
before and skimming so jelly will be
clear. Pour into hot sterile jars. When
cool seal with paraffin. Be sure that
grapes are underripe.
—Mrs. O. Stephensen.

RHUBARB JELLY.
3% cups rhubarb juice.
742 cups or 3% lbs. sugar.
1 bottle pectin.

Method—To prepare juice, cut, do
not peel, about 3 Ibs. fully ripe red
stalked rhubarb in 1 inch pieces and
put through food chopper. Place the
fruit in a jelly cloth or bag and squeeze
out the juice. Measure the sugar and
juice into a large saucepan and mix.
Bring to a boil over a very hot fire and
add fruit pectin at once, stirring con-
stantly. Bring to a full rolling boil and
boil hard for half minute. Remove
from fire. Skim, pour quickly into
hot sterilized jars and seal.

—RMrs. L. McAlpin.

CRANBERRY JELLY.

Pick over and wash 8 cups of cran-
berries (high bush). Put on to boil
with 4 cups hot water. Boil for 20
minutes. Rub through sieve or drain
through jelly bag for fine jelly. Add 1
cup sugar to 2 cups juice unless sweet
jelly is desired, when more sugar may
be used.

Boil 5 minutes counting from the
time you have rolling boil. Then test
for jelly. Skim well so jelly will be
clear. Turn into sterile glasses and
wax when set.

CRANBERRY SAUCE.

Pick over and wash 3 cups of cran-
berries (low bush). Put in stew pan,
add 2 cups sugar and 1 cup boiling
water. Cover and boil 10 minutes. Un-
cover and skim well. Cool.

—Mrs. O. Stephensen.

75

CRABAPPLE JELLY.
Wash and core 8 lbs. crabapples, »
put in preserving kettle, boil until
pulpy. Strain through jelly bag.
Measure juice and boil 15 minutes.
Add 1 cup of sugar to each cup of
juice. Boil until it tests for jelly
(when jelly forms on spoon). Skim
well. Pour into sterile jars.
—Mrs. B. W. Benson, Hecla, Man.

VEGETABLE MARROW FILLING.
4 lbs. marrow.

6 lemons.

Y% I|b. butter.

4 lbs. white sugar.

Method—Peel marrow, steam until
cooked, add juice and rind of lemons,
put through food chopper. Add 4% Ib.
butter and white sugar, simmer until
thick and seal while hot. This makes a
delicious filling for tarts. Cocoanut
may also be added.

—Mrs. J. O. McLaren, Gladstone, Man.

CANDIED ORANGE OR
GRAPEFRUIT PEEL.
Rind of 3 large oranges, or
Rind of 2 grapefruits.
1 cup sugar.
1% cup water.

Method—After the rind has been
soaked, drain and cover’ with cold
water. Bring slowly to a boil and
drain again. Repeat this until there
is no salty taste. Then cover with
water and cook steadily until the rind
is very tender. Remove and scrape
the inside of the rind to remove any
of the bitter white part. Then cut with
the scissors into narrow strips. Bring
the water and sugar to a boil and add
the peel. Cook gently until it has ab-
sorbed almost all the syrup. Let it
cool in the syrup, then reheat slowly
and lift the peel out, drain and roll in
sranulated sugar. This will keep in-
definitely if stored in a airtight con-
tainer, and is even nicer after 2 or 3
weeks. Instead of rolling in sugar, the
peel may be dipped in melted choco-
late after it has been drained out of
the syrup. This is especially nice if
it is to be used as a confection.

—Carol Feldsted.

CANNED CRABAPPLES.
Wash stem and quarter crabapples
and put in sterilized jars. Make a light