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Show ' jl FRUIT JUICES 1 1 x ji MILE cooking earlj fruits, ber-lii ber-lii lies, and the l i k . remember mJLMl that the small quantities of juice can be boiled, skimmed tnd bottled for winter use. Berry juices would be excellent to add to hum. pics or would be useful for making juiry sauces Sweeten the juice, boil vigorously and pour boiling hot into bottles. Cork each bottb as it is filled and dip Into hot sealing wax until one inch of the bottle mouth is covercd Remember to place a heavy wire in the mouth of ihr bottle before inserting the cork, for it is later lat-er used for drawing out the cork. ' horrj |