Our favorite recipes (Stake Relief Society, 1954)

Peel tomatoes and cut in thirds. Peel and grind onions. Put everything in pan and boil 3 hours. Stirring to keep from sticking to pan. Delpha P. Wall STRAWBERRY JAM 1 quart strawberries . ky cups sugar Combine 2 cups sugar with the berries, Bring to a boil and boil for 5 minutes, Add 2 cups sugar 2 tbs, lemon juice Bring to a boil and cook slowly for 10 minutes. Pour into a pan and let stand 3 days stirring night and morning, Put into jars and cover with paraffin, Vera Hales CRANBERRY SAUCE 1 qt. cranberries 2c. boiling water 2c, sugar 1/8 tsp. salt Wash and pick over the cranberries, Boil the water, sugar and salt together for 5 minutes. Add the berries and cook uncovered, without stirring, until transparent, 5 minutes of rapid cooking should be enough. Skim and cool. June Stewart WATERMELON CHUTNEY 5 c, cubed water- 1 tbs. whole cloves melon rind 1 tbs. whole allspice 2 tbs. salt 1 (2 inch) stick cinnamon 5c, sugar 1 lemon & 1 orange, 2c, malt vinegar sliced thin (rind on) Cut all green outer skin and most of pink flesh from rind, Cut in bite size or larger pieces before measuring. Soak rind in 1 qt. of water, and 2 tbs. salt over night, Be sure rind is covered by the water, In morning drain, cover with fresh water, bring to a boil, let simmer until rind is just tender. ‘While rind is simmering,combine sugar, vinegar, and a cup of water and add lemon and orange slices, and the spices tied in a muslin bag. Let boil five minutes, stirring until sugar is dissolved, Add watermelon rind andcook 30 to 40 min., or until it is transparent, Don't over cook! Pack in hot sterilized jars, fill to the top with the syrup and seal jars at once. Makes 6 eight oz. jars. Serve chilled. Saestrnrs ede in HELPFUL HINTS 1, To remove paraffin from jams and jellies more easily, place a string or thread across glass before pouring paraffin in, 2. When you have emptied a fruit bottle, wash it and put one-fourth tsp. of salt in the bottom, This will keep it sweet and prevent white scum that sometimes forms, 3. When you are peeling fruit and the juice has a tendency to run down your arm, or when you are outside washing windows, put an old rubber bottle ring on your arm, h. A little bit of butter rubbed on the end of your cream pitcher spout will prevent it from dripping. 5. When cooking macaroni, rice, cereals, etc., rub a little shortening around the tope edge of your pan to prevent boiling over, 6. Grind up those extra pickling spices you have left from your canning and use for seasoning chili, Spaghetti, gravy, etc. 7. To protect drip pans under burners on electric stoves, cover with aluminum foil, Also place foil on pan under meat when broiling. 8, Place a paper towel in bottom of hydrator to absorb the moisture, 9. Cheese stays fresh a long time if wrapped in a cloth wet in vinegar and stored in a cool place. 10. If your brown sugar gets hard, place it in your bread box for a few days to soften it, Meat loaf hint: Use grated raw carrots and grated raw potatoes in place of cracker or bread crumbs and see how light and fluffy and delicious it is, Bananas: Slice ripe bananas in a dish. Sprinkle sugar on then, Squeeze lemon juice over the sugar--not too much, but not too little, Mammmmmm Good! HELPFUL HINTS Add vinegar to water when boiling a cracked egg -- so it will not come out of shell into the water, Bland-flavored fruits such as cherries, pears, and bananas gain a new sparkle when lime, grape-fruit, or lemon juice is added to them, A more delicate and definite flavor of vanilla is obtained if just a sprinkling of nutmeg is added to the mixture, This is noticeably true in cookies, ice cream, custards, icings, and sauces, Chocolate flavors may be accentuated by the addition of a dash of cinnamon, Try it in your cocoa, Do you use Ginger?