The Common sense recipe book

Cut the citron in thin slices, boil in water with a small piece of alum until clear and tender, then rinse in cold water. Make a syrup of three-fourths pound of sugar to a pound of citron; boil a piece of ginger in the syrup; then pour the citron in, and let it boil for a few minutes. Put in one lemon to five of the fruit. [illustration: Citron] In making jellies, if the gelatine be soaked for two hours or more in its own volume of cold water, and then dissolved in hot water, and there be added to this liquid some pure granulated sugar and wine or clear fruit juice, a clear jelly will be the result if it be strained through a flannel or a napkin. The sugar must be fully dissolved, and it is a good plan to place the bowl containing the preparation in a pan of boiling pater, and stir the mixture over the fire until it looks clear, then strain. Select of Pears: Take nine pounds of pears, leaving stems and skins on, if not too tough. Put five pounds of granulated sugar and a pint of The Refrigerant Qualities of ABBEY’S Effervescent Salt Make it invaluable in Fevers and many inflammatory affections. JAMES M. AIRD Everything we make is Pure and Cood. TELEPHONES - - - - 1025, 1340, 6488, 5052 vinegar in the preserving kettle, with a teaspoonful each of cloves, cinnamon and mace, tied in thin muslin bags. When the syrup is nicely cooked, throw in the pears, a few at a time, so as to keep them whole. When clear, remove with skimmer, and put in others. Pack the pears in cans, boil the syrup until rich and thick; pour over pears, and seal. Crab-Apple Preserves. Gather apples after a frost, and cook them in water to cover until they can be pricked. Peel, punch out core, and make a syrup of equal weights of sugar and apple. When boiling cook the fruit one-half hour. DAMSON JAM. Fill a stone jar with fine ripe damson plums. Cover, set in a kettle of boiling water, and cook till the stones separate from the pulp. Pour into a broad bowl or pan; cool, pick out the stones, and mash the pulp till of a smooth consistency. Allow one and one-half pounds of brown sugar to one quart of pulp, and boil slowly in a porcelain-lined kettle for an hour or more, skimming it well. Fill small, wide-mouthed stone jars, and keep uncovered in a cool, dark place two days. Then cover with parafine, and a paper cap fitted on with white of egg. After a while it will be firm enough to cut like cheese. Apple Jelly: Mrs. J. Brown. Take green apples that will cook nicely; quarter the apples without paring, put them in a pan or kettle, and cover over with water, and keep them covered: let them boil slowly until Made with Benson’s Canada Prepared Blanc-Mange Corn is an exquisite dish for the table, and in- valuable for invalids. Manufactured only by The EDWARDSBURG STARCH Co., Ltd. Cardinal, Ont. Edwardsburg Silver Gloss Starch For all domestic. Laundry uses Manufactured only by The Edwardsburg Starch Co., Ltd. entirely done; then put in a bag and drain (not squeeze) them. Put a pound of white sugar to a pint of juice. This is very easily made in the winter; is best made day before using. Apple Jelly of Apple and Lemon: Mrs. P. Ayer. Grate one large or two small apples, the rind and juice of one lemon; add one cup sugar; boil three minutes. Coffee Jelly. One-half box of gelatine, one-half cup of ‘“‘Lyman’s» Concentrated Extract of Coffee,” three-fourths of a pound of sugar; pour the coffee over thei gelatine; when dissolved stir in the sugar, add one-half pint of boiling water, strain into moulds, and serve with whipped cream.