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Show sassBBBasaaTMsTsaasSSaaaaaSasTsTflsass HOW TO PRESERVE I . INFERIOR' FRUITS The woman who falls to save food of any kind must be counted- aa a kitchen Blacker. Thia year even Inferior In-ferior fruit muat all he preserved somehow. Cooks anzioua to do their full duty will take great pains to make Jam or marmalades of the pooror grade, of strawberries, even at the coat of eonaluerable drudgery. STRAWBERRY JAM. Wash, pick over and mash lha strawberries. straw-berries. Allaw three-fourths pound of sugar to one pound of fruit. Heat tha sugar and mix with the mashed fruit. Simmer alowly until of the desired I thickness. Add lemon or rhubarb Juice for a tan) flavor. DeHcloue Jams are made by' falsing strawberries with pineapple, cherries, or currants, or with orange marmalade. STRAWBERRY MARMALADE. Clean the fruit in tha uaual way, measure, and allow ona pint of augar to each quart of fruit. Rinse the preserving pre-serving kettle In cold water that there may be some moisture on the sidea and bottom. Put In alternate layers nf fruit and augar. uaing fruit for the first layer. Heat alowly. break frequently. fre-quently. While stirring, break up the fruit. Cook two hours. The - finest marmalade Is that from which the aeeda hava been removed by means of a sieve. j |