Show 1 4 lull WHEN YOU MAKE JAM OR JELLY see recipes below household ouse hold sugar nd spice nd everything nice goes into the preserving kettle kettie and out of it comes a tantalizing array of jellies jams pickles and relishes and rich fruit butters and marmalades this year why not add to your stock of preserves and to your reputation as a good cook by doing some of your own canning and preserving its as easy as AB ABC if follow a few simple suggestions gest ions and use tested recipes most of the equipment you need for canning and preserving you will have on hand large kettles or saucepans a colander coarse strainer wooden masher wooden spoons a skimmer wide mouth funnel glass jars jelly glasses jar covers and new rubbers it may be necessary to buy a few new jars each year for nicked jars are likely to cause spoilage wash jars glasses and covers thoroughly in soapy water and rinse rinse in boiling water sterilize them just before using and let them remain in the hot water until you are ready to fill them use new rubbers every year and dip them in boiling water just before you put them on the jars when jars or jelly glasses are to be filled with hot foods place the hot glasses on a clean towel which has been wrung out of hot water if you have an old fashioned gravy boat with a spout and handle use it in filling glasses with jellies jams and preserves r allow the jam to cool in the glasses before sealing with paraffin when the paraffin has set wipe the glasses with a damp cloth cover and label them to prevent the formation of mold store jams jellies and preserves in a cool dry place homemade tomato soup makes 6 pints 1 peck apeck tomatoes 14 pounds 1 bunch celery equart 1 quart onions sliced 12 cup butter Vs cup flour va 1 1 cup sugar 4 to 5 teaspoons salt teaspoon pepper scrub the tomatoes and celery and cut into pieces add the sliced onion and cook over a low flame until the ve vegetables eatables are thoroughly anft ft t il i arni irni 1 1 N Q triin 1 1 d sweet pantry slices makes 6 to 7 pints 1 I gallon cucumbers 3 to 5 inches long 11 ia 12 quarts white onions sliced cup salt 5 cups sugar 1 tablespoon ground ginger vi teaspoon turmeric 2 tablespoons mustard seed I 1 tablespoon celery seed 5 cups vinegar scrub cucumbers and slice thin without paring add sliced onions and salt and if crushed ice is available stir in 1 pint which aids in crisping cover with a weighted lid and let stand for 3 hours drain and add remaining ingredients place over low heat bring to the simmering point and simmer for 5 minutes tes pack in seal packing sterilize dk strawberry Rhubarb c 2 pounds strawberry stra 2 pounds rhubarb 3 pounds sugar wash fruit hull straw bv cut rhubarb in small sl bec find the scissors a great es m in cutting the rhubarb w in m deep pan lik like e a 1 place in cold oven sette control to degrees S oven cook about 1 lq r add sugar cook sterna ally for to I 1 hour couro or ca s serve becomes thick nc ries according to the iia the fruit pour into steia or glasses and seal amt inua cool and cover with quick Strawberry i makes 6 glassy glass I 1 quart straw berA beez boiling water 4 cups sugar remove caps from and wash thorough bea boiling water over 0 ter is lightly tinted and place berries berrie aremia rr emia sm sa 4 2 cups of sugar ani and sta im low flame until sugar k ills and mixture begins to IA increase heat and blahd boil tei minutes reduce heat aill ing sugar and boil hail aa 1 minutes longer r pour four a glasses allow to fidai hi dai m when cold 1 sunless sun arese prese present take 4 cups of straw beng have been washed and h ciul cups sugar place I 1 cup 1 a heavy saucepan and ca cup sugar and continue ea the berries and sugar W placed in the saucepan layer bring slowly tOl to boil gently for 9 from fire and add 3 tables a I 1 on juice let stand a over artt d b tt day lor bring i ng to a boil bail and an additional 9 in inmate anuta from fire skim and let saucepan until thorough thorough seal in hot sterilized ars rel ries remain whole and natural flavor and color chill chili sauce 4 qu quarts arts ripe tomal 6 apples 2 onions bra brown sugar 1 ih cups 2 cups vinegar salt 2 teaspoons pooles paprika P peel and chop to add apples and amons ns sugar r and ot sa V spices ba spice st irrin ly be bg 0 ster |