| OCR Text |
Show HOUSEHOLD MEMOS 'Homelike Gifts' Sure to Please By Lynn Chamber! A DAY or two or three ipent to the kitchen instead of out mon( Christmas crowdi will yield severa lovely as well as edible presents tt g've your closest friends. Most people are so busy around the holidays, not oniy with shopping but with entertaining enter-taining that food presents will be really welcome. Think how nice it! is to receive some' colorful Jelly to serve with Christmas Christ-mas dinner or a homemade coffee cake done up Is gala wrappings! Make a gift list of food presents, then bring out the recipes and decide de-cide just how much of each to make. Wrap prettily and deliver Just as you would other presents. Keep a few extra boxes of food gifts to give Just In case someone you'd forgotten forgot-ten drops in unexpectedly. If you put up a lot of Jellies, Jams and preserves during the summer, bring these out and wrap in gay pi. per and tie with fancy bows. Even one Jar makes a perfectly delightful de-lightful present. For more elaborate presents you might want to give several Jars on a tray that may be used for relish rel-ish or sandwihe- JUST IN CASE you do not have ei.ough Jars of Jelly from summer, here are some recipes to replenish the supply. Cranberry Jam 7 cupa prepared fruit S cups augar S cops light corn syrup 1 box powdered fruit pectin To prepare fruit, add four cups water to about three and one-fourth pounds of fully ripe cranberries. Bring to a boil and simmer, covered, cov-ered, for 10 minutes. Sieve pulp to remove seeds, If desired. (For spiced cranberry Jam, simmer fruit with one-half teaspoon ground cloves and one teaspoon cinnamon or one and one-half teaspoons of any desired combination of spices.) Measure sugar and corn syrup into a dry bowl and set aside until needed. Measure prepared fruit Into In-to a five to six quart kettle filling up the last cup or fraction of cup with water if necessary. Place over hottest Are. Add STy i pectin, mix well, I'l'jcV'and continue itlr-I itlr-I I ,M I . ring until mixture I 1 I (35 com" t hard 5UJta'boiL Pourlnsugar 1 J" and syrup at onca, stirring constantly. (To reduce foaming, one-fourth teaspoon butter may be added.) Continue stirring, bring to a full, rolling boll and boil hard one minute. - Remove from fire, skim, pour quickly. Paraffin hot jam at once. Apricot Jam 1 pound dried apricots 1H cups sugar cup seedless raislna Ti cup water in which aprlcota were soaked 1 orange Wash apricots and soak In water enough to cover for one hour. Slice orange fine and cut each slice in fine pieces. Mix all ingredients together. to-gether. Cook slowly until thickened. Fill Jelly glasses and seal with paraffin at once. Pear and Apple Conserve 9 hard pears 6 tart apples 1 lemons pound preserved ginger Vi pint water Sugar Pare, quarter and core pears. Pare apples, core and cut cros-wise cros-wise into one-half Inch slices. Grate rind of lemons and add juice to the water. Cut ginger in small pieces. For every pound of fruit allow one pound of sugar. Boil sugar and water wa-ter to a syrup, then add remaining Ingredients and boil 45 minutes or until thick and clear. Place in sterilized Cans or jars. Seal at onca. |
