The international cook book

color. Put through jelly bag. Measure juice, bring to the boil- ing point and boU twenty minutes. Add an equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized glasses and when cold cover with paraffin. Currant and Raspberry Jelly Mix one quart of currant juice with one quart of raspberry juice. Boil twenty minutes. Add equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jars. Seal with paraffin. Mint Jelly To one quart of apple jelly (measured after sugar has been added) add one teaspoon of mint extract and a little green coloring. Pour into sterilized jars and cover with paraffin. Cranberry Jelly 4 cup>s cranberries 2 cups sugar 2 cups water Pick over and wash cranberries. Place in saucepan with the water and boU twenty minutes. Strain through a sieve, rubbing through as much pulp as possible. Cook three minutes. Add two cups sugar and boil two minutes. Turn into bowl or jars. Chill and allow to set before using. Quince and Cranberry Jelly I dozen quinces 3 quarts cranberries Cook the fruits separately, drain, combine juices. Boil twenty minutes. Add equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jars. Seal with paraffin. Grape Jelly Mix one quart of grape juice with one quart of apple juice. Boil twenty minutes. Add equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jars. Seal with RECIPES 151 paraffin. To make blackberry jelly, substitute blackberry juice for the grape juice. Rhubarb Jelly Mix one quart of rhubarb juice with one quart of apple juice and one cup of orange juice. Boil twenty minutes. Add an equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jars. Seal -^ith paraffin. Rhubarb and Strawberry Jelly Mb? one quart of rhubarb juice -^-ith one quart of strawberry juice and two quarts of apple juice. Boil twenty minutes. Add an equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jars. Seal with paraffiin. Grape Juice 3 quarts grapes i pint water Sugar Wash ripe grapes and free from stems. Measure, and to every three quarts grapes use one pint water. Put into kettle and let come slowly to boiling point, stirring constantly. Remove from fire and strain through thick cloth. Measure and put juice back in kettle. Add one cup sugar to ever\' three quarts of juice. Let come quickly to boiling point and turn at once into sterilized bottles. Seal. Grape Fudge 7 pounds of grap)es i poxmd raisins 7 pounds of sugar i pound walnuts Wash and pulp the grapes. Cook the pulp until seeds can be removed. Put through a coarse strainer. Chop the skins, cut raisins and nuts in small pieces. Then mix ingredients and cook until thick. The time depends on the juice. Poiu- into sterilized jars. Seal with paraffin. IS2 THE INTERNATIONAL COOK BOOK Grape Marmalade I pint grape pulp yi teaspoon cinnamon yi cup sugar yi teaspoon allspice yi teaspoon ground cloves Rind of Ya, lemon Boil slowly for about thirty minutes. Stir constantly. Before putting in jars remove the lemon rind. Pour into sterilized jars. Seal with parafl&n. Orange Marmalade 9 oranges 6 lemons 4 quarts water Sugar