Show new recipes by BETTY betar BARCLAY now how tempting the peaches are at the stores these days I 1 be sure to put up plenty of jelly icily and jam so 80 that winters menus melius will be flavored with summer bummer in I 1 making peach jelly and jam busy house wives ives prefer the short boll method with bottled pectin it takes only a few man 1 utes they get more glasses of jelly and the flavor lg is like the fresh fruit here are two tested peach recipes quite delicious ripe reach peach jelly I 1 ingredients 3 cups 1 lbs ibs i juice I 1 one bottle pectin 6 64 cups am los lbs sugar use only fully ripened fruit do not peel remove pits and crush peaches thoroughly add y 12 cup water stir until mixture bolls boils cover and simmer 6 gln utes drip through jelly bag measured measure 1 juice ulce and sugar into large saucepan stir eur and bring to a boll boil at once add the bottled pectin stirring constantly and bring again to a full rolling boll and boll i minute remove from fire let stand I 1 minute skim pour quickly cover hot jelly with film dim of hot paraffin ahen jelly Is cold cover with 18 inch of hot paraffin poll boll glass to spread para mn feln on sides it if peaches lack flavor or tartness add juice of 0 1 lemon to sugar and 14 4 teaspoon almond extract to jelly after skimming for a soft very slow set use Vs cup less sugar requires about 3 vi pounds peaches makes about 9 eight ounce glasses itice peach tarn jam ingredients 4 cups 2 lbs ibs crushed fruit 1 bottle certo 7 cups 34 lbs ibs sugar use only fully ripened fruit peel pit and crush peaches thoroughly measure peaches and sugar into large kettle mix and bring to a full rolling boll over hot 1 test fire stir constantly before and while boiling boll hard I 1 minute remove fro from m fire and stir in certo then stir and ski skim m by turns for just 6 5 minutes to cool slightly to prevent floating fruit pour quickly cover hot jam with film of hot paraffin when jam Is cold cover with 18 1 8 inch ot of hot paraffin roll glass to spread paraffin on sides it if peaches lack flavor or tartness juice of 1 lemon may be added to the crushed peaches requires about 3 pounds peaches makes about 11 eight ounce glasses carrot marmalade 12 raw carrots 4 cups sugar 3 lemons 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice grate carrots add sugar and let stand stai d one hour add lemon juice and spiel spiced cook slowly tor for 1 hour turn into sterilized jars and seal when cold coffee caramel parfait ivi cups milk 2 tablespoons ground decaffeinated coffee 12 i cup sugar caramelized carameli zed begg 2 egg yolks well beaten vi cup sugar teaspoon salt la 12 1 cups cream 1 teaspoon vanilla scald milk with coffee in double boiler and strain immediately add caramelized carameli zed sugar beat egg yolks with remaining 3 i 2 cup sugar and salt and add to first mixture cook until slightly thickened stirring constantly cool add cream and vanilla pour into mold filling it to overflowing cover with greased paper press cover tightly down over paper and pack in equal parts of ice and salt let stand 3 to 4 hours or place in freezing trays of automatic refrigerator and let stand 3 to 4 hours makes 1 ii quarts parfait par tait stuffed celery 3 stalks white crisp celery vt 14 cup cream cheese 1 tablespoon tables noon evaporated milk 1 tablespoon chopped nuts vz teaspoon onion juice 1 teaspoon chopped mangoes manghes mix the cheese milk and seasonings thoroughly pile ille mixture into the grooves groove s of the celery slip a small celery tip into the end for a garnish |