The Common sense recipe book

In ¥% 1b., % |b, and 1 Ib. bottles at 25 cts., 50 cts. and go cts, OUINCE, JELLY: Rub the quinces with a cloth until they are perfectly smooth, cut in small pieces, pack tight in your kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour fruit in, and hang up to drain, occasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. To every pint of juice add a pint of sugar, and boil fifteen minutes or until it is jelly. Pour into tumblers or bowls and finish according to general directions. If quinces are scarce, the parings and cores of quinces with good tart apples boiled and strained as above make excellent jelly, and the quinces may be saved for preserves. LEMON JELLY. Take a package of gelatine, and let it soak ina pint of cold water over night. Then add-to it a quart of. boiling water, the juice of four lemons, and a pint and a half of sugar. Stir well and strain into moulds to cool. STRAWBERRY JELLY. Sprinkle three pounds of sugar over two quarts of berries, let them stand an hour, mash, and boil twenty minutes. ORANGE MARMALADE. Oranges will soon be at their prime, and should then be used for preserving, as they soon become stringy. Both sweet and bitter oranges can be used, although the bitter oranges have [illustration: advertisement for Montreal Toilet Supply Co.] The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 Ladies Say Baby’s Own Soap Is unsurpassed . for the Complexion. the finer flavor. In preparing fruit for marmalade the pulp and rinds should be boiled separately. The rind should be cut into quarters with a knife, and then peeled off the orange, and cut into thin chips. When cut the chips should be boiled in water for an hour or so. When tender they can be strained off, and are ‘ready for, (use. GRAPE MARMALADE, Wash and pick over your grapes, place in kettle to cook until they will pass easily through a sieve after sifting. Measure the pulp thus obtained, and for every pint of pulp add an equal quantity of granulated sugar. Return to kettle, and cook until thick, being careful to stir frequently to prevent burning. I always use wild grapes, as we think the flavor is nicer. LEMON JELLY. Take a package of gelatine, a gill and a half of cold water; soak for two hours; add one teacupful and a third of sugar and one pint of boiling water; stir all together; add the juice of two lemons or one wineglassful of wine; strain through a cloth, and put in moulds. PRESERVED GRAPES. A delicious preserve can be made of California grapes. Cut each grape open, and extract the seeds; add sugar to the fruit, pound for pound; cook slowly for half an hour or longer until the syrup and pulp of the grape are perfectly clear and transparent. WHEN YOU ASK FOR Always ask for it, and see that you get it, as in buying it you only pay for what you get. . Hair renewer is a great comfort, but that is only one of the many results produced by using “LUBY’S wath tentt HAIR RENEWER’’ for restoring gray hair to its natural color. It is at the same timea. cool and pleasant dressing for the hair, and it is liked and appreciated by all who use it. At all Druggists. Only 50c. a Bottle. STRAWBERRY JAM. Put into a porcelain kettle four pounds of strawberries, one pint of red currant juice, and two pounds of sugar. Boil the berries and currant juice first; add the sugar and boil up again, skimming well. Put in jars, cover with brandied paper, and keep in a cool place. TOMATO MARMALADE.