Magnet users cook book

; CRAB APPLE JELLY. Crab apples, sugar. Wash crab apples, remove stems and blossoms, cut in two and put in kettle with enough cold water a to just cover them, Cover and cook slowly until apples are soft; mash them i and pat in jelly bag and strain; don’t squeeze the bag, or the jelly will be - cloudy. Measure juice, boil it for twenty minutes, and add an equal quantity of heated sugar, boil five minutes, skim, turn into glasses. Let stand in sunny window 24 hours. Cover with parafine wax and keep in cool, dry place —Mrs. John Irving, Milverton, Ontario. = __ CRAB APPLE JELLY No. 2. Wash the crab apples, cover with water, - 2 _ set on the stove and cook slowly until soft enough to strain, Strain through ' a jelly bag. To four quarts of juice add three pints of sugar. Heat the & sugar in the oven, and after the juice has boiled 14 minutes, stir in the warm. - sugar and boil until it thickens.—Mrs. Nick Hauer, Leofeld, Ontario, a CURRANT JELLY. Currants, sugar. Red currants make the best a jelly, equal parts red and white make lighter colored jelly. Do not have - currants too ripe or picked directly after a rain, _ , Pick over currants, do not remove stems, wash and drain, mash berries and put in kettle, cook slowly until currants look white, strain through a - coarse sieve, allow juice to drop through a jelly bag. Measure, bring to boil- - ing point, boil 5 minutes. Add an equal amount of heated sugar, boil 3 ~ minutes, skim and pour into glasses, let cool and when set, cover with S -parafin wax and keep in cool, dry place.—Mrs, W. C. Lawson, Brampton, _ Ontario. Sg GRAPE JELLY. Grapes, sugar. Use half-ripe and half-green grapes. “Wash, remove stems and mash. Boil 20 minutes and strain without squeez- Z ing. Allow one pound of sugar for each sixteen fluid ounces of juice. Boil juice 20 minutes. Heat the sugar on a pan in the oven while the juice is boiling, and at the end of twenty minutes add it to the juice and boil hard _ three minutes, skim when necessary. Strain into’warm glasses, let stand ~ ‘till stiff and cover with melted parafin. —Mrs. Chas. B. Edgar, Grimsby, - [illustration: EIGHT YEARS AND SHOWS NO SIGNS OF WEAR] _ Mr. Hugo Unland, Chesterwold, Alta.. says:—I will never have to buy another Cream Separator. My Magnet, after eight years, skims as perfectly QUINCE JELLY. Quinces, sugar. Remove blossom end and cut the — fruit in pieces, using seeds and cores (if you want light colored jelly don’t use seeds), but if they are left out in the juice, the juice must be boiled after dropping; thirty minutes instead of twenty. Use enough water to float thirty quince pieces, but not cover them, boil until soft and put in jelly bag to drain, Allow 3-4 lb. of sugar to each pint of juice. While juice is boiling down, dry sugar in oven; when sugar is added, continue boiling. three miutes, then place in jars—Mrs. Geo. Mahon, Freelton, Ontario. ROSEBUD JELLY. Perhaps you know a better name for them, they are those small apples from the rose bushes, they get red in the fall. Cook until — very soft, smash as fine as possible, then press through a sack, add half as much sugar as there is juice, boil until fairly thick. You will have some fine — imitation honey.—Mrs. Fred. Bader, Hoodoo, Sask, APRICOT JAM. ~ Three lbs. dried apricots, 1 teaspoon salt, 4 cups water, 3 cups sugar. Wash the apricots in warm water, put in a preserving kettle and cover with four cupfuls of water, Let stand 24 hours, then put on a slow fire and boil until tender. Add the sugar and salt; mash and boil for 30 minutes, or until thick. Put in jars and seal. To make fresh apricot jam, cut fruit in quarters, remove stones, use 3 cups water and.3 cups sugar, Put on stove and boil 30 minutes.—Mrs. Wm. ~ Young, Dundalk, Ontario.