licious | burning | juice
| | conserve | |
| | | |
PINEAPPLES |Pectin must | Prepare as | For jams, | 3/4 cupful of
|be added for| for table |enough water| sugar to 1
|jelly making| use |to keep from| cupful of
| | | burning | juice
| | | |
PLUMS, |Suitable for| Mash fruit | 1 quart of | 3/4 cupful of
GREENGAGE |jelly making| and remove | water for | sugar to 1
| |stems; cook |each peck of| cupful of
| |stones with | fruit | juice
| | fruit | |
| | | |
PLUMS, DAMSON|Suitable for| Wipe and | 1 quart of | 3/4 cupful of
|jelly making| pick over; | water for | sugar to 1
| | prick | every peck | cupful of
| | several | of plums | juice
| | times with | |
| | large pin | |
| | | |
QUINCES | Excellent |Cut out the |One-half as | 3/4 cupful of
| for jelly |blossom end.| much water | sugar to 1
| making, if |Mash and cut| as quinces | cupful of
| not too |in quarters | | juice
|ripe. If so,| | |
| add crab | | |
| apple | | |
| | | |
RASPBERRIES | Excellent | Wash them |1 cupful of | 1 cupful of
| for jelly |thoroughly, | water to 5 | sugar to 1
| making | but do not | quarts of | cupful of
| | let them | berries | juice
| |soak in the | |
| | water | |
| | | |
RHUBARB |Pectin must |Wash and cut| For jam, | 3/4 cupful of
|be added for| into small |half as much| sugar to 1
| jelly | pieces | water as | cupful of
| making. |