WORLD FAMOUS CHEFS
RASPBERRY OR LOGANBERRY JAM
To use one-third currants to two-thirds red raspberries is better than the berries alone. (Loganberries are acid enough.) Wash the fruit well and let it boil twenty minutes: Weigh the quantity, and to every pound of fruit, use three-quarters of a pound of sugar. Boil till, by taking some on a saucer to try it, no juice gathers about it. Put in small jars or glasses same as you would jelly.
CANNED STRAWBERRIES
Wash well before hulling and weigh and to each pound of berries allow one-quarter pound of cane sugar. Boil fifteen minutes, put in pint glass jars and seal while hot.
APPLE JELLY
Take ripe Bellefleur or any finely flavored cooking apples. Cut in quarters and remove the core. Drop in water as you cut them to prevent turning black. Add a little lemon juice to the water. When all are cut, drain off the water, and put apples in a preserving kettle (copper) and pour over them a little water. Let cook until soft, then strain through flannel bag, boil juice with an equal weight of sugar until it jells. Pour while hot in jelly glasses.
BLACKBERRY JUICE
Heat berries to a boiling point, mash and strain through flannel bag. Add an equal quantity of sugar to the juice. Boil hard for twenty-five minutes, then pour into glasses.
CURRANT JELLY
Wash and strip currants from the stems, and put them on to cook. Mash as they get hot. Let them boil twenty-five minutes, turn into jelly bag and let drip without squeezing. Measure juice and return it to kettle, after it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until a little poured on a saucer, jells. Pour into moulds and seal when cold.
BRANDIED PEACHES
Take white sound peaches, rub with a crash towel to remove down, prick with a needle, drop in cold water, drain, put in kettle, cover with
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