Show Expert Submits Recipe I For Four Fruit Four Fruit Jell Jelly 7 p 4 I A 4 i I q Aw I IV rf 41 V r 5 t ff 1 I s k u.- u. i Mrs Ir Leyland Graham Grixham shows how to make e Fruit Four-Fruit jelly recipe for which she ga gave The Salt Lake Telegram for National Jell Jelly week The comin coming of or the strawberry season brought both joy and sorrow sor- sor I row low to our grandmothers' grandmothers hearts rhe They were glad because they could have strawberries and cream and old-fashioned old strawberry shortcake But they were sad for lor they said Theres no use trying to male make strawberry jelly It wont won't jell Strawberries haven't enough pectin pec pee tin And so they But many changes have taken place since grandmothers grandmother's da day One is the process of extracting pectin from fruit rich in the precious substance nce so that it can be added in proper proportions to any fruit Another way of or adding addine- the pectin to the strawberries is to combine with ith Ita it ita ita a fruit rich in pectin The Ninth East home of ot Mrs Leyland Graham is always a bustie bustle bustle bus bus- tle tie of t activity when making jelly season rolls round for this homemaker homemaker homemaker home- home maker and delightful hostess Is a In the art of making fine jellies and one is always sure of finding her fruit cupboard filled with the tho sparkling confection An unfailing recipe combining strawberries strawberries strawberries strawberries' straw straw- berries berries' with fruits rich in pectin is called four our fruit jell jelly the recipe for which Mrs Graham generous generously submits in in the interest of Telegram readers and national jelly week Fruit Four-Fruit Jell Jelly One quart strawberries One quart red raspberries One quart currants One quart cherries measured after stoning Sugar Wash Vash and hull berries Save juice from cherries that escapes white while stoning Pick stems from currants and wash Wash Vash and pick over rasp rasp- berries Combine Combino fruit add cherry juice and bring to the boiling point Simmer until currants look white Turn into jelly jell bag and let drip Press out as much juice as ble Measure juice and use four tour cups of sugar to four cups of juice Bring Brine juice to the boiling point am and add sugar Boil rapidly until syrup sheets from rom spoon Since no water was sas used in cooking cooking cook cook- ing lag the fruit it will take a n very short shor time to cook the jelly Remove from fire skim and turn into sterilized jelly glasses cover at once with paraffin |