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Show PRESERVE Cif BIS By Mrs. Louise Palmer Weber Pit the largl black cherries losing just as little of the juice as Is possible. possi-ble. To every cup of cherries udd l 1 . nip.-) of beet sugar, 1 tablespoon of grated orange peel, and 1 teaspoon tea-spoon of ground cinnamon. Bring to a boll, and cook slowly until the Juice thickens, then Jar as any pre- rve or marmalade. Cherry Conserve The dark cher- i i le.s are more delicious for this con- erve I it the cherries. Add Hie same amount of filbert or pecan nut meats, and l'a as much beet sugar. Bring to a boll and uook slowlj un-I un-I til the liquid thickens. Jar in the usu tl w i of canning preserves or consevro. Cherry Conserve A very old hut a little different nnd a verv delicrht-fui delicrht-fui recipe. The " sour" or pie cherry l used In this recipe Pit tho cherries; cher-ries; add eoual amount of seedless raisins. 2 oranges to 1 quart of cherries, cher-ries, chopped well, and about 4 cups of beet sugar, Brine to a boil slowly, slow-ly, ,md cook until the liquid thickens. thick-ens. .M..rii inquiries have come to me lately asking why strawberries and raspberries "fade" when thej are inn.d. Ovcr-cooklng causes them to fade In most cases, and sometimes wlo n watei added to the fruit It Is very "hard." or carries an excess Of lime, which tends to bleach or fade the fruit. rr |