It is necessary, therefore, to start preserves in a thin sj^rup. Boil until the fruit is done. Remove the fruit and place it in a shallow dish, allowing it to stand in some of the syrup while the remainder boils thicker. Pour this thick syrup over the fruit on the platter and let stand until cold or until the next day, when the whole may be returned to the kettle, allowed to come to a boil, and the fruit removed and set aside in a shallow dish until the syrup is again boiled down. When thick enough this syrup is poured over the fruit as at first and the vessel covered and allowed to stand until next morning. The fruit is packed cold in jars, the syrup poured in little by little as the packing progresses, and until the jar is quite full. The packer must use a thin reed paddle to remove air bubbles and to push the fruit in place. All jars packed with preserves must be processed after filling 15 minutes to destroy mold spores. Fill the jar. Exhaust five minutes. Process 15 minutes. Never use metal kettle for preserves, jams, or jellies. Porcelain-lined or agate kettles are desirable. Always cook preserves, jams, and jellies in open vessel that evapora- tion may take place easily. 87 Franklin Sugar Etiquette The right sugar for each purpose is very essential to obtain the best results in home cooking. Observe the following rules for sugar uses. FRANKLIN GRANULATED for baking, cooking, sweetening, candy meiking and general household uses. FRANKLIN DAINTY LUMPS for hot tea, coffee, and best suited for social occasions. FRANKLIN POWDERED for fruits, cereals, cold drinks, cocoa and chocolate, dusting pies and cookies. FRANKLIN XXXX CONFECTIONERS for icings, fondants and uncooked candies. FRANKLIN OLD FASHIONED BROWN for baked beans, ginger- bread, candied sweet potatoes, tarts and cakes. FRANKLIN GOLDEN SYRUP for cooking sauces, baked apples, puddings, candy making, waffles and griddle cakes. 'A FRANKLIN CANE SUGAR FOR EVERY USE" FRANKLIN SUGAR REFINING COMPANY MARMALADE 1 orange 1 lemon 1 large grapefruit Eemove ends, pith and seeds. Cut up in small pieces and put through food chopper. Measure and put twice as much water with it and let stand till next day. Put on fire and boil five minutes. Take off and add 5 pounds sugar✪ Marmalade and let stand until next day. Put over fire and cook slowly for 2 hours. This will make from 12 to 14 glasses. Miss Florence Jones. APRICOT MARMALADE Select the best dried apricots of the finest color, take one pound of these and soak for two days in four cupfuls of water. At the end of this time add one cupful of juice from a large can of pineapple, boil gently for one hour. Then add eight cupfuls of sugar and one large cupful of canned pineapple✪ Apricot Marmalade cut in small dice. Simmer gentl}' until the mixture will jell when tried on a cold plate. Stir constantly towards the last. Mrs. V. E. Turner. PEAR PRESERVES Pears should be peeled and cut fine like chips, enough to make 8 pounds. To this add 8 pounds of sugar, i/o pound candied ginger cut fine. Boil slowly 1% hours. To this mixture add 4 lemons which have been chopped fine and cooked in sufficient water to make them soft. Cook all together for % hour. Mrs. B. W. Baker. PEACH PRESERVES , «.

AI-modernized reading of the original text

It is necessary, therefore, to start preserves in a thin syrup. Boil until the fruit is done. Remove the fruit and place it in a shallow dish, allowing it to stand in some of the syrup while the remainder boils thicker. Pour this thick syrup over the fruit on the platter and let stand until cold or until the next day, when the whole may be returned to the kettle, allowed to come to a boil, and the fruit removed and set aside in a shallow dish until the syrup is again boiled down. When thick enough this syrup is poured over the fruit as at first and the vessel covered and allowed to stand until next morning. The fruit is packed cold in jars, the syrup poured in little by little as the packing progresses, and until the jar is quite full. The packer must use a thin reed paddle to remove air bubbles and to push the fruit in place. All jars packed with preserves must be processed after filling 15 minutes to destroy mold spores. Fill the jar. Exhaust five minutes. Process 15 minutes. Never use metal kettle for preserves, jams, or jellies. Porcelain-lined or agate kettles are desirable. Always cook preserves, jams, and jellies in open vessel that evaporation may take place easily. Franklin Sugar Etiquette The right sugar for each purpose is very essential to obtain the best results in home cooking. Observe the following rules for sugar uses. FRANKLIN GRANULATED for baking, cooking, sweetening, candy making and general household uses. FRANKLIN DAINTY LUMPS for hot tea, coffee, and best suited for social occasions. FRANKLIN POWDERED for fruits, cereals, cold drinks, cocoa and chocolate, dusting pies and cookies. FRANKLIN XXXX CONFECTIONERS for icings, fondants and uncooked candies. FRANKLIN OLD FASHIONED BROWN for baked beans, gingerbread, candied sweet potatoes, tarts and cakes. FRANKLIN GOLDEN SYRUP for cooking sauces, baked apples, puddings, candy making, waffles and griddle cakes. 'A FRANKLIN CANE SUGAR FOR EVERY USE" FRANKLIN SUGAR REFINING COMPANY MARMALADE 1 orange 1 lemon 1 large grapefruit Remove ends, pith and seeds. Cut up in small pieces and put through food chopper. Measure and put twice as much water with it and let stand till next day. Put on fire and boil five minutes. Take off and add 5 pounds sugar and let stand until next day. Put over fire and cook slowly for 2 hours. This will make from 12 to 14 glasses. Miss Florence Jones. APRICOT MARMALADE Select the best dried apricots of the finest color, take one pound of these and soak for two days in four cupfuls of water. At the end of this time add one cupful of juice from a large can of pineapple, boil gently for one hour. Then add eight cupfuls of sugar and one large cupful of canned pineapple cut in small dice. Simmer gently until the mixture will jell when tried on a cold plate. Stir constantly towards the last. Mrs. V. E. Turner. PEAR PRESERVES Pears should be peeled and cut fine like chips, enough to make 8 pounds. To this add 8 pounds of sugar, i/o pound candied ginger cut fine. Boil slowly 1% hours. To this mixture add 4 lemons which have been chopped fine and cooked in sufficient water to make them soft. Cook all together for % hour. Mrs. B. W. Baker. PEACH PRESERVES , «.

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