Purity flour cookbook

PINEAPPLE AND RHUBARB PRESERVES 5 pounds sugar. 1 pineapple. 4 pounds fhubarh. Cut up rhubarb, cover with sugar ovor-niglit. cut pineapple into very small pieces and boil in a little water until soft, then pour over rhubarb and boil till clear. PUMPKIN GINGER Five pound,- pumpkin cut in small pieces and 5 pounds sugar: let stand 24 hours. Put on to boil with f pound root ginger and 6 lemons cut fine. Boil until the pumpkin is clear, then take out pumpkin and boil the svrnp until very thick, then pour over. Page One Hundred and Forty-eight PURITY FLOUR More Bread and Better Bread TO CAN CHERRIES OR SMALL FRUITS WHOLE Weigh the cherries after wiping carefully and Btones. Allow i pound sugar to each pound of fruit, or enough to fill each jar. Put the sugar and water fruit in a pan of warm water, fill each with the boil on tight and stand in a tub and cover with boiling keepTn the steam, and let stand till the water is cold, table cherries are delicious dene in this way, aod re lill pint sealers full without removing either stems or and about f cup of water to each pint jar of fruit, on the stove and boil till clear, then set the jars of iiici- syrup. Put on the rubbers and screw the covers water. Cover oyer with old blankets or carpets^ to If the jars are air-tight not a cherry will spoil. The aiiiiii like fresh ones. CANNED RHUBARB (WITHOUT COOKING) Cut the rhubarl) m pieces about 1 inch long, put m jars and cover with cold water. Seal and put in a cooV place. When desired for use, drain olf the water and sweeten. When preserved m this mannei the fresh flavor is retained. APPLE JELLY Almost anv apple will make jelly, though hard, sour-juice apples make the best, both for keep- ino- and flavor. Cut up the apples do not peel or core, put them over he fire m preserving pan with nil "ient water to covei and boil them until thoroughly cooked. Strain through a coarse bag and allow 1 po\ nd of uo-ar to each pint of juice. Boil the juice 20 minutes without the sugar, which should mean- time be put n a pan m the oven and heated very hot. When the juice has boiled 20 minutes, add the S suir^and stir only until sugar is dissolved. Take off, pour into glasses and seal. If you wish the jelly perfectly clear do not squeeze the bag when straining the apples. GRAPE JELLY 10 pounds Concord grapes. 4 cups water. Put on to boil till soft, then put in jelly bag and strain. Add 1 pound of sugar to each pound of juice. Boil 1 hour. CURRANT JELLY Do not have currants too ripe and do not pick directly after a rain. Cherry currants make the best jelly Equal proportions of red and white currants are considered desirable and make a lighter colored ^'""^^^■pick over currants, but do not remove stems; wash and dram, mash a few in the bottom of a pre- ■ Vo+?1p nsinp- a wooden potato masher. Continue until berries are used. Cook sloAvly until cur- ::XLk whitr Itrairt^^^^^^^ a coarse strainer, then allow juice to drop through jelly bag. Measure, bnn^ to boTlmt point and boil 5 minutes. Add an equal measiire of heated sugar, boil 3 minutes, skim and pour into glasses, let cool, and when set cover with paraftin wax and keep m a cool, dry place. Page One Hundred and Forty-nine Y^~? PURITY FUOUR More Bread and Better Bread