Salt Lake Telegram | 1937-08-06 | Page 16 | Blueberry-Rhubarb Jelly is Different

BLUEBERRY-RHUBARB JELLY IS DEFERENT '-Sm, . Wnen blueberries get info jam, there's certainly nothinej to worry about. Combined with gooMbarriM, half and half, they ar even mora aaciting. Crushed into midnight blu spiceej jam, along with cinnamon, clovet and allspice, thay ratult in iom-thing iom-thing every roatt will flirt with. i By MRS. GAYNOE MADDOX Be adventurous with your Jelly variations. Variety sweeten the breakfast toast Did you ever combine bursting fat blueberries with rhubarb from the backyard garden? Blueberry-Rhubarb Jelly (About 11 6-ounc glasses) One and one-half pounds blueberries, blueber-ries, 14 pounds rhubarb, 7tt cupi sugar, 1 bottle fruit pectin. Clean rhubarb and cut In largi pieces. Pick over blueberries, wash with kindness, then combine fruits and put through food chopper. Place the crushed fruit and lulces In cheesecloth bag and let drain through. There should be 4 cups ol juice. If lacking, add enough watei or more Juice to mak th exact 4-cup 4-cup measurement Pour Into a wide, shallow kettle and add sugar. Stir well and bring quickly to boll over hottest part of the fire. Then turn in fruit pectin and stir with determination. deter-mination. Bring again to an angry boll and hold it ther for xactly half mlnut. Whisk from- fire, pour Into glasses Immediately. Cover with new clean paraffin while hot. Mark It with a warning "Not to be eaten until the first snow file" and lock It away in your pantry closet Perhaps a rather sentimental old fashioned jelly might be useful during dur-ing a long winter. Might as well try It anyway. It tastes pleasant. Rose Geranium Jelly Tart apples, sugar, rose geranium TOMORROW'S MENU Breakfast Orange and grapefruit grape-fruit Juice, corn flakes, creamed . beef on toast, coffee, milk. Luncheon Split pea soup with frankfurter discs, crisp rolls, open applesauce pie, tea, milk. Dinner Chopped green salad, sal-ad, kidney saute, southern spoon bread, Frenched beans, freah raspberries with macaroon aauca, coffee, milk. leaves. Wash and sum tart apples. Quarter them and place In wide shallow kettle. Add Just enough water to be visible through top layer of apple. Cover and cook until apple ares oft Drain through cheesciom sag, oui ao su yiwm bag. Strain Juic a second time. Measure out juice. Allow cup sugar to each cup Juice. Boll juice S minute, than add sugar. Continue Con-tinue to boil another 15 minutes, 'until Jelly reaches temperature of 220 degree F. Remove at once from fir and pass a bunchee crushed rose geranium leavee through hot Jelly until desired flavor fla-vor is given. Remove leaves and add a few drops of red vegetable coloring. Mix. then pour at one Into sterilised glasses and seal with paraffin while still hot I Vary your standard currant Jelly 1 recipe by combining tw parts red raspberry Juic with three parts red currant Juloe, using eup sugar for each eup Juic. It' a different and delicate thought