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Show StartMaking Your Stocks Of Jams, Jelly Goodies Early as Supply Fades MOST JAM and Jelly cupboards are a sad sight to behold about this time of year because long months of use rrv.v.u. have depleted J-- them pretty thor- Kpp-N' start stocking jfckw ss tia em now with Pgg g gfj bright, jewel-like glasses of delectable delec-table Jellies. Even for those of us who like a good store of jam and jelly, the job need not seem an insurmountable insurmount-able task. Make small batches and you'll have better results in both flavor and color retention. Neither will you get tired that you never want to see another Jelly glass again. Organize your work properly by getting out jars or replacing them, Wash them in sudsy water; rinse carefully and they will be all ready to place in cold water and started to sterilizing before you get ready for the fruit and berries. Many women like to get the glass washing wash-ing chore out of the way the day before, and this is an excellent Idea. Utensils for working as well as the paraffin and sugar may also be laid out the evening before jelly jel-ly making day. Plan to make your batch first thing in the morning before the sun warms things up too much and makes you weary. HERE'S AN EASY guide for a favorite rhubarb and strawberry straw-berry jam: Rhubarb-Strawberry Jam (Makes 10 6-ounce glasses) 4 cups prepared fruit 7 cups sugar H bottle fruit pectin To prepare fruit: slice thin or chop, but do not peel, about one pound of rhubarb. Crush thoroughly thorough-ly about one quart fully ripe strawberries. straw-berries. Combine fruits and measure meas-ure four cups into a large saucepan. sauce-pan. To make the Jam: add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full, rolling boil and boll hard one minute, stirring constantly. Remove Re-move from heat and at once stir In bottled fruit pectin. Then stir and skim by turns for five minutes min-utes to cool slightly, and to prevent floating fruit. Ladle quickly into glasses. Paraffin at once. Currants are rich In their own pectin and may be combined with other fruits not as rich in the substance sub-stance to make fine jelly. Cherries In Currant Jelly t quarts currant juice 8 pounds sugar 2 quarts pitted cherries Wash, mash and cook slowly enough currants, with stems, to make two quarts of strained juice. Let currant juice come to a boil, then add sugar. Skim. Add cherries Raspberries, either by themselves them-selves or In combination with other fruits make delightful Jams or Jellies. Prepare the Jelly glasses by sterilization before starting the Jam or Jelly so they will be ready when the Juice or fruit Is to be poured. LYNN CHAMBERS' MENU Grilled Steak Potato Salad Fried Onions Sliced Tomatoes and Cucumbers Biscuits 'Red Raspberry Jam Sliced Cantaloupe Beverage Recipe Given Black Raspberry-Currant Jelly 2 quarts black raspberries 2 cups water 1 quart currants Sugar Cook raspberries, currants and water for 20 minutes. Strain the juice and measure. Add an equal amount of sugar. Cook until a small amount of the juice dropped on a saucer jells. Ladle into Jelly glasses and cover with paraffin at once. Raspberries do not have much pectin and for this reason they need pectin added to make them into acceptable ac-ceptable jam. Use them alone or combined with strawberries. Raspberry Jam (Makes 10 6-ounce glasses) 4tt cups prepared fruit 6 cups sugar 1 box powdered fruit pectin To prepare fruit: crush thoroughly thorough-ly about two quarts fully ripe, red raspberries. If desired, sieve half of pulp to remove some of the seeds. Measure 44 cups Into a large saucepan. To make jam: measure sugar and set aside. Place saucepan holding tt h fruit over high heat. Add powdered fruit pectin and stir until mixture reaches a hard boil. Bring to a full, rolling boil and boil hard one minute, stirring constantly. Remove Re-move from heat Skim, ladle quickly into glasses. Paraffin at once. Cherry Preserves 5 pounds Cherries 5 pounds sugar Wash, pick and stone cherries. Place in a preserving kettle, alter-JrfJ alter-JrfJ nating layers of JTm fruit and sugar. 'Y Let stand over- fSjjf night- Brins siow- ' W ly to a boil and P Jfl en boil rapidly 'drVi mm Uiick and iCV-yry clear- Pour into fj, , sterilized glasses "-vii frtifJ"'nH seal at once with paraffin. Gooseberry Conserve S pounds gooseberries S pounds sugar 1 pound seeded raisins S large oranges Grate the rind of the oranges and extract toe juice. Mix together the orange rind and juice, goosebprries raisins and sugar. Cook slowly until ttlct Pour into sterile jar, seal at once. Pinoappe-Pear Preserves 1 pound pears 1 No. 2 can ,lced pln , 1H cups sugar cup boiling water Dissolve sugar in water and lot wfht0 8 bU- Pears halve lengthwlse. removing skln Z"-JUt P'""PPl. into pie". and add both fruits to hot sv I Cook until tender and c r in sterilized jars. al Strawberries and early rhubarb rhu-barb make one of ti p most delightful de-lightful and colorful jam combinations combi-nations known in modern cookery. Young fry who like to work In the kitchen can be a great help to mother In preparing Ingredients during Jam making time. and cook slowly and steadily for 10 to 15 minutes. Pour into jelly glasses, paraffin at once and set in a cool, dry place. LYNN SATS: Jelly-Making Tips Hill Help You Assemble your equipment for lelly and jam making ahead ol lime. You will need a large mixing bowl, colander, a 6-quart saucepan, sauce-pan, a small saucepan for paraffin, itandard measuring cups, jelly glasses with covers and a utility tray. When melting paraffin for seal-ng seal-ng jellies and jams, use a low flame or the wax will start to imoke. ly and store in a enni a easie K thl job |