The junior cook book

Take up at once into jelly glasses, and when cool cover with melted paraffin. RASPBERRY JAM, (both red and black) GOOSEBERRY JAM CURRANT JAM BLACKBERRY JAM All these fruits may be made into delicious jam by the same recipe given for Strawberry Jam. In each case be careful to add the sugar while berries are still damp from the washing, and avoid stirring as this will break the berries. Stir only twice and that while boiling is going on. All of these fruits, including strawberries, when made by the above recipe, are delicious for making ice cream sundaes. 1, 2, 3, 4, JAM Take 1 pineapple (or 1 can of grated pineapple), 2 lemons, 3 oranges, 4 apples. Peel the pineapple, core and take out eyes. If the orange is a kind that has much ''white" to the rind, peel off half the rind. Cut the orange and lemon into 8 pieces each. Peel, quarter and core the apples. Put all fruit thru a coarse grinder. Mix fruit and any juice that has escaped, and measure. Take an equal amount of granulated sugar and mix thoroly with the fruit. Put over a very slow fire till mixture boils. Boil 20 minutes. Pour into jelly glasses. This recipe should make about 15 glasses. If small apples are used take 8 instead of 4. This is a fine jam to make in the springtime when the jam shelf begins to look bare. It makes very fine picnic sandwiches. PEAR HONEY Peel eight large *' winter" pears. These are hard, green and brown pears that come late in the year and that are inferior for eating. Cut in quarters, remove cores and put thru a coarse grinder. Be sure to catch all the juice that may run from the grinder while the pears are being ground. Mix pear and juice, and measure. Measure out an equal amount of sugar. Mix together well and put over a slow fire. After it comes to a boil increase the heat till it bubbles briskly. Cook for 20 minutes, stirring frequently so that it does not scorch. Pour into small glasses or jars and, when cool, cover with melted paraffin the same as for jelly. PEACH JAM Peel and remove stones from 12 peaches. Put into saucepan and, with a big spoon or wire potato masher, break peaches into small bits. This work must be done quickly so that peaches will not turn brown. Measure the pulp. Add an equal amount of sugar and mix well. Put over a slow fire till it comes to a boil. Then slightly increase the heat and cook 15 minutes. Pour into small jars or glasses and seal with paraffin. RHUBARB CONSERVE Wash, peel and cut up into 1 inch pieces enough rhubarb to make 1 quart. Put in a saucepan and add : 3 cupsful of sugar, 1 lemon cut into tiny slices. Toss together till well mixed and then Put over a slow fire till sugar melts and draws juice from fruit. When there is plenty of juice in pan, increase the heat and cook till mixture has boiled 10 minutes. Add 1 cupful of seeded raisins. Stir in well and cook for 10 minutes more. Pour into small jars and use while fresh. This is very nice in the springtime when rhubarb is plenty. The early summer rhubarb, which is a little strong, may also be used this way. VICTORY JAM Soak 1 pound dried peaches for 1 hour. Wash carefully in 3 changes of water. (The soaking loosens dirt and grit and is very important. ) Pour over the peaches 1 quart of freshly boiled water, cover and let soak for 24 hours.