figs, ginger or other goodies, with nuts being added the last ten minutes. FRUIT AND VEGETABLE BUTTERS are easy to make, They are — made chiefly from such fruits as the apple, plum, peach and grape. They differ from marmalades, that they have a uniform texture. They are cooked until they are very tender or until they form a pulp, and are then run through a fine sieve or culander, the labor of peeling is eliminated, better — color is obtained from the fruits and a finer grain of the product is obtained. This strained fruit should be cooked until it is quite thick. When finished, their consistency should be such that they are soft, spread easily, and when a spoon is lifted up from the boiling mass it will come up heaping full, or when a spoonful is placed on a dish, no liquid separates from the solid por- — tion. Care should be taken towards the last of the boiling, not to burn one’s-self, as the butter splutters considerable. Butters are delicious when spread on bread, AMBER MARMALADE. One orange, sliced, 1 lemon, sliced, 1 grape- fruit, sliced. Slice these fine, throwing away nothing except seeds and + cores. Measure quantity of this and add 3 times quantity of water. Stand over another night and add pint for pint of sugar✪ Amber Marmalade, boil steadily for about two ve hours until it jellies. Put in glasses to cool.—Mrs. J. H. Birkin, Hamilton, Ontario, “CARROT MARMALADE. Carrots, lemons, sugar, water✪ Carrot Marmalade. Slice dark ~ red carrots into thin pieces, cut over again into fine strips. Mix with them the rind of a lemon, cut up in the same manner. Weigh and boil for fifteen minutes in water enough to cover. Drain in a colander. Take as much sugar as the carrots weigh, boil in the same carrot water with some lemon juice (4% pint of water to 1 pint of sugar) until thick as a thin syrup, in which the carrots are boiled for 5 or 6 minutes more, drain again, and boil tho syrup alone until smooth and fine. Put in the carrots and stir well. Fill in glasses or crocks, cool, then cover with parchment paper tied on.—Mrs.- B Ausenhus, Castor, Alta. _.. LEMON MARMALADE. Lemons, sugar. Wash 12 lemons and put in preserving pan, cover with water and boil 2 or 3 hours, or until the peel can be .pierced with a straw. Then slice finely, removing all pips and skin. Weigh, and to every pound of fruit and peel allow 1 lb. of sugar✪ Lemon Marmalade and % pint of water. Boil all together until quite clear and beginning to set. Put into ~ tumblers and seal.—Mrs. Tom Anderson, Carievale, Ontario, GIRL FIVE YEARS OLD TURNS MAGNET t Mrs. Alma Pierson, Pincher Creek, Alta., says:—The Magnet is sO easy to turn that our little girl of five does BOE of the separating. Wen One, CET. tainly pleased with it. 72 ° 2 . Coa Sr UGe MARMALADE. Six oranges, 1 lemon, 11 cups of cold water, ups of sugar. Peel oranges, removing all white and skin and slice thin. ce lemon with rind on, Cover oranges and lemons with cold water, let stand - hours, Then boil 8 hours, add sugar and let boil 1 hour. Pour into glasses, cool and cover, This receipt makes nine glasses of marmalade.— le B. Marshall, St. Marys, Ontario, _ PEACH AND ORANGE MARMALADE. Peaches, oranges, sugar. Hight ups of peach pulp (juice and all), 2 oranges, 5 cups of sugar✪ Peach and Orange Marmalade. Put peaches and oranges, skin and all, through a meat chopper. Boil 1 hour or more.— irs, W. Brown, Trenton, Ontario. PUMPKIN MARMALADE. Eight Ibs. pumpkin, peeled, 3 oranges, 6 Ibs. white sugar, 2 lemons✪ Pumpkin Marmalade. Peel pumpkin, remove seeds and spongy part. Cut remainder in cubes. Put in kettle with sugar and let stand 24 hours. Bring to a boil and add oranges and lemons, sliced thin, Boil until it sets spoon when cooled. Bottle in sterilized bottles.—Mrs, EH. Willett, Oshawa, Ontario.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

figs, ginger or other goodies, with nuts being added the last ten minutes. FRUIT AND VEGETABLE BUTTERS are easy to make, They are — made chiefly from such fruits as the apple, plum, peach and grape. They differ from marmalades, that they have a uniform texture. They are cooked until they are very tender or until they form a pulp, and are then run through a fine sieve or culander, the labor of peeling is eliminated, better — color is obtained from the fruits and a finer grain of the product is obtained. This strained fruit should be cooked until it is quite thick. When finished, their consistency should be such that they are soft, spread easily, and when a spoon is lifted up from the boiling mass it will come up heaping full, or when a spoonful is placed on a dish, no liquid separates from the solid por- — tion. Care should be taken towards the last of the boiling, not to burn one’s-self, as the butter splutters considerable. Butters are delicious when spread on bread, AMBER MARMALADE. One orange, sliced, 1 lemon, sliced, 1 grape- fruit, sliced. Slice these fine, throwing away nothing except seeds and + cores. Measure quantity of this and add 3 times quantity of water. Stand over another night and add pint for pint of sugar, boil steadily for about two ve hours until it jellies. Put in glasses to cool.—Mrs. J. H. Birkin, Hamilton, Ontario, “CARROT MARMALADE. Carrots, lemons, sugar, water. Slice dark ~ red carrots into thin pieces, cut over again into fine strips. Mix with them the rind of a lemon, cut up in the same manner. Weigh and boil for fifteen minutes in water enough to cover. Drain in a colander. Take as much sugar as the carrots weigh, boil in the same carrot water with some lemon juice (4% pint of water to 1 pint of sugar) until thick as a thin syrup, in which the carrots are boiled for 5 or 6 minutes more, drain again, and boil tho syrup alone until smooth and fine. Put in the carrots and stir well. Fill in glasses or crocks, cool, then cover with parchment paper tied on.—Mrs.- B Ausenhus, Castor, Alta. _.. LEMON MARMALADE. Lemons, sugar. Wash 12 lemons and put in preserving pan, cover with water and boil 2 or 3 hours, or until the peel can be .pierced with a straw. Then slice finely, removing all pips and skin. Weigh, and to every pound of fruit and peel allow 1 lb. of sugar and % pint of water. Boil all together until quite clear and beginning to set. Put into ~ tumblers and seal.—Mrs. Tom Anderson, Carievale, Ontario, GIRL FIVE YEARS OLD TURNS MAGNET t Mrs. Alma Pierson, Pincher Creek, Alta., says:—The Magnet is sO easy to turn that our little girl of five does BOE of the separating. Wen One, CET. tainly pleased with it. 72 ° 2 . Coa Sr UGe MARMALADE. Six oranges, 1 lemon, 11 cups of cold water, ups of sugar. Peel oranges, removing all white and skin and slice thin. ce lemon with rind on, Cover oranges and lemons with cold water, let stand - hours, Then boil 8 hours, add sugar and let boil 1 hour. Pour into glasses, cool and cover, This receipt makes nine glasses of marmalade.— le B. Marshall, St. Marys, Ontario, _ PEACH AND ORANGE MARMALADE. Peaches, oranges, sugar. Hight ups of peach pulp (juice and all), 2 oranges, 5 cups of sugar. Put peaches and oranges, skin and all, through a meat chopper. Boil 1 hour or more.— irs, W. Brown, Trenton, Ontario. PUMPKIN MARMALADE. Eight Ibs. pumpkin, peeled, 3 oranges, 6 Ibs. white sugar, 2 lemons. Peel pumpkin, remove seeds and spongy part. Cut remainder in cubes. Put in kettle with sugar and let stand 24 hours. Bring to a boil and add oranges and lemons, sliced thin, Boil until it sets spoon when cooled. Bottle in sterilized bottles.—Mrs, EH. Willett, Oshawa, Ontario.

Magnet users cook book