recipes

until it jellies.
Mrs. Wm. Moerdyk.
Crabapple Jelly
Cut crabapples in quarters, add water to come
nearly to the top of apples, boil until tender, strain
through a bag, boil juice 20 minutes, add an equal
quantity of heated sugar. Boil until it begins to
jelly.
Committee.
Orange Marmalade .
Three oranges, 3 lemons. Cut off thick end and
.slicevery thin. To each' cupful of pulp add 3 cupfuls
water; let stand 24 hours, boil 10 minutes and let
stand 24 hours. Bring to boil and add an equal quantity
of sugar. Boil 45 minutes slowly, stirring a
little sq that sugar will not settle. Skim often. This
will nla]{e 17 glasses.
A Friend.
Canned Pears
Pare the fruit, weigh it. For every pound of
fruit use V2 pound of sugar and 1 cupful water. Put
the sugar and water in a granite kettle and boil 10
minutes. Skim, put in the pears, adding only enough
so they float in the syrup. Cook till tender. Add
1 quart of canned pineapple to 4 quarts of pears.
Anna Ebeling.
Quince and Cranberry Jelly
One dozen quinces, 1 quart cranberries, juice of 1
lemon. Cook fruit separate and strain, adding the
lemon juice. To each cupful juice add % cupful of
sugar. Boil until jellied.
Mrs. J. J. Vanderberg.
Qiunce Honey
One quart sugar, 2 grated quinces, 1 cupful wa-
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