Show lit at clr akl 1 g maming agg 7 A MIM preserves bring bright cheer for winter see recipes below lets preserve wise are the women who gather their fruits and vegetables and plan ahead for winter months when food is scarce imagine it if you can the thrill of knowing that your can ning cupboard holds within it the provision for several hundred meals an all the result of your own work last winter the women who put up p pickles and preserves blessed 33 the providence v that caused them to do it for preserves often made up for the plainness of the meat dish pickles gave a flavor touch when menu vari var ety was at a low ebb and chili sauce went into hundreds of meat dishes which otherwise ise might have lacked for flavor preserves ma may Y be served with meats fowl or plain bread try to gauge how much sugar you will have and allot only a portion of that for preserves this summer as you Y ou will want to use much of the canning sugar for whole fruit to be at their best preserves must be cooked in small batches anyway in fairly wide pans there is no need for skimming preserves if they are left in the pans for five minutes after cooking time is finished in warm climates where storage is difficult they are best when processed in a water bath at sim 1 mering temperature for 20 minutes this will help prevent mold tomato preserves 2 pounds tomatoes 4 cups sugar VA cups water 1 I lemon 1 stick cinnamon 2 pieces ginger root if desired use small firm red yellow or green tomatoes scald one minute dip into cold water skin but do not core combine sugar water lemon sliced thin cinnamon and ginger and simmer for 20 minutes add tomatoes and boil gently until they are bright and clear cover and let stand overnight pack cold tomatoes into sterile jars boil syrup as thick as honey and pour over toma lynn says s v serve these leftovers with scrambled eggs for every six six eggs used blend in ill 1 cup dic dicea diced ed sauteed bread cubes with I 1 teaspoon chopped chives if you prefer a meaty flavor add 1 cup sauteed chicken liver and top with several slices of cooked bacon fish is delicious with the egg combination you might try cup flaked fish or ah cup of any of the following wing flaked lobster shrimp or crabmeat crab meat vegetables add eye appealing goodness goodness to a golden fluffy mixture of scrambled eggs 3 tablespoons minced parsley and chives cup chopped or cooked tomatoes in which case omit the milk from the mixture vi 14 cup chopped cooked mushrooms lynn chambers point easy menus frankfurters stuffed with potato salad broiled tomatoes green beans beam celery carrot sticks green onions sliced rye bread with spread beverage fruit shortcake t toes process in water bath for lah minutes apricot preserves 2 pounds apricots ya 31 cups sugar or corn syrup wash peel and halve firm ripe apricots combine fruit and sugar in alternate layers let stand several hours or overnight heat slowly me un til sugar dissolves then boil rapidly until fruit is clear let stand seva eral hours pack cold fruit into amile jars reheat syrup boiling it down if not thick enough pour hot syrup j v over fruit and seal at once chili sauce does not require much sugar and is very good when made with the combination of spices gives in the following directions chili sauce 1 gallon tomatoes it 2 cups onions eg 2 cups sweet red peppers K IL 1 pod hot red pepper im acup 1 cup sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed 3 tablespoons mixed spices vz cups vinegar skin tomatoes before choP chopping ch chop op all vegetables before meastor measly ing tie spices in a mixed bag mix all ingredients except spice bag and vinegar add spice bag after mixture has boiled for 30 minutes cook until very thick then add vinegar and boil until there seems to be u no more free liquid taste an and add more c seasoning if feces necessary ar pour seo hot into hot ste sterile e jars and w according to ma manufacturer act ers s direl I 1 eions 1 of other W there are a number reserved ved which you may not have pi eser in other year yea 1 I that would hafl 00 0 0 come in first of all y want son lovely may garoll 01 11 orchard freab ia for fruit juices ja ill these you g the g to need one cup sugar with additional sweetening served canning berry juices lagaw los blackberries blueberries blue bernes be berries raspberries rasp berries etc may di i binim used wash crush and sun 0 e I 1 juices until soft strain through 00 add eral layers of cheese cheesecloth loth of juice iee cup sugar to each gallon alj into reheat to simmering and pow pour 0 for ia hot sterile process jars at ai 5 0 roi minutes in hot water bath mering temperature degree e released by western paP |