Show Household Re Recipes ipes I PRESERVING FRUIT The season Is opened an anthe and the housewife who does docs not makA mako ample use of them now and put up UI plenty tor lor future use uso lo lores bros ls l's a n great culinary The blackcap re makes a most roost delicious shrub and Jam and andla andi i la 11 the be best t of oC all 1111 11 raspberries for making syrups and water Ices an and for flavoring desserts The The ell red raspberry 1 also 0 makes a delicious Jam whether put up tip alone or In combination with r red d currants currants- These are fine lino ell r They The are also aloo nice canned In a syrup made from Crom their own juices juices' CANNED RASPBERRIES I For t twelve weh quarts raspberries red or I black allow four our pounds s sugar Cut iut ut two quarts of the fruit In a pre preserving kettle ket ket- I tie tle heat slowly until th the Juice commences commences com corn to run then mash with a n wooden spoon or potato mn masher As soon as soft strain through and re return return return re- re turn the Juice to the preserving ln kettle Add the sugar stir until dissolved then add arld th the remaining ten quarts of oC ber bar ries Heat slowly and when the contEnts contents con con- tents tants of or tho the kettle reach roach the boiling point cook cool ten tea minutes Skim and turn into pet pert ft eU clean cean cnn glass Jars jar that have hare I new rubb rubbers r and seal peal at once Roll Ron the tho cans enns tops top and rubbers In hot water before filling with tho the V scalding fruit and let lel th them m stand while whilo 1 being ln filled on a folded towel wrung out of or hot water ater If preferred you ou can l il tte e three thre-a quarts of or currants to tn the ten quarts of rasp rasp- berries berrie Heat the currants crush and strain off orr the Juice then proceed as be be- be fore Core ore PRESERVED RASPBERRIES Allow an equal weight sugar and fruit trull Tako Take one fifth o of the fruit and cook until until until un un- un- un til soft sort then strain Put Iut the juice Inthe Inthe in inthe the preserving kettle with the sugar stir until the sugar I dissolved ed and skim carefully Ad Add the whole berries let them boll boil five tl minutes then skim out the fruit anti and pack Into sterilized d Jars filling tilling nearly full Cull Boll Boil the syrup until untila a little poured or a coid cold saucer jellies then put over O the fruit In the cans Fill until the juice runs over o the sl sides and seal quickly RED RASPBERRY JAM Allow equal nu sugar nr and berries Mash Iash the berries and cook cool In their own juices half an hour bruising the fruit as It heats with a modern modem master masler or spoon Add the sugar a quarter of oC the amount at a time lime cooking live five minutes utter after each addition When tho the juice Is clear and thick put into small jars andas andas and andas as soon as cold cover with paraffin pa pa- pa per pet Equal parts raspberries and currants cur- cur ranta rants make a delicious jam V RED RASPBERRY JELLY Simmer the fruit until soft son using a scant cant pint hot water with ever every two t quarts berries Drain over night In a jelly jell ba bag and in the mornin strain again through a flannel hag bas Measure leasure and ond allow two poun pounds s sugar ar to three pints juice Set the sugar ugar in pans in inthe Inthe Inthe the warming oven O Cook enough h apples to make a CUP cun cup of apple Juice Small green apples will answer r Just as ns well as M any Strain add to tho b berry rr Juice and cook jUt just twenty minutes Add AIM tho the su sugar sugar su- su gar Jar stir Ur until dissolved Cd withdraw the spoon cook two or three minutes minute longer loner then rill Jill the tho glasses Cover Covel with paraffin fin paper when cold 1 For r raspberry and currant jell Jelly which is one of the best J Jellies made use half currants and half red raspberries and make mae nae the same as IS currant jel jelly RASPBERRY VL VINEGAR EGAR I Over two quarts quart of or blackcaps l pour our one quart good go cider vinegar Cover closely and let iet stand for lor el Corty-el forty eight ht I hours hour At the Iho end of oC that time drain ofT off or the liquid and pour over o a third quart of ot berries and stand aside for or another another an an- other forty eight hours Strain h hn n a Jel Jelly bag and to every even pint liquid allow a pound of oC sugar Simmer sent gently for ten minutes skimming carefully cardull then bottle botHe When hen ready to use add a tn- tn Lb L- L b to a glass of Ice wat water r. r This Ie keeps ps Indefinitely and is II most a as R an af Invalids Invalid's drink Th There ro is nothing nicer than this than this for far a childrens children's picnic b beverage erce V a quart bottleful answering I PINEAPPLE JAM for a large and thirsty crowd clowd V I V Peel Perl and grate as many pineapples as asa a ate aie I C desired remembering that t tin tiit tu sugar r loaf pine pine is best beL for Cor the tw purpose Weigh ch h and allow alow an n equal weight hl of sugar L Let t tt the UI sugar and pineapple pie heat het gradually I t for or tr t then cn churner f steadily tn lh after the syrup Pup i reaches caches the point for tor nearly an nn hour or until It I becomes a t clear char amber Jelly that thickens as It I Cool cool If Ir extremely c Juicy Im of o the I V liquor JU may 1 be strained from rom the tho fruit fruit V and nn t E. E separately b ru to be u td in the tue V to lion V tlC |