The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

cherries. Plums with sweet apples. Currants or currant juice with pineapple. Orange, strawberry and pineapple juices with sugar, for strawberries and pineapple canned together, or for pineapple alone. Strawberries with pineapple. Pears and barberries. Cook barberries in water, rub through colander, add sugar, 1-1½ cup to the pint of pulp. Return to the fire and when hot, lay in halves or quarters of nice ripe pears. Cook until pears are tender. If the pears are not quite soft, steam, or cook in pulp without sugar first. Sweet apples may be used instead of pears. JELLIES Because of the large proportion of sugar required in jellies it is not best to use them freely. Fruit for jelly should always be a little underripe and should not be picked just after a rain. Combine the juices of such fruits as do not jelly easily, or of the more expensive fruits, with apple juice which jellies the easiest of all. With strong flavored fruits, apple makes the jelly more agreeable. Jellies may be made in the winter of canned fruit juices and the juice from apple skins and cores. The addition of lemon juice to sweet fruits will convert them into jelly-making products. A few pieces of rose geranium leaves dropped into apple jelly just before putting it into glasses and removed in a minute, give the jelly a nice flavor. Always boil the juice the required length of time before adding the sugar. It requires longer boiling on damp days. Heat sugar in flat pan in oven before adding to jelly. Thorough straining is necessary to make clear jelly. For the finest jelly, use first a double thickness of mosquito netting; then the same of cheese cloth, and lastly, one thickness of flannel. Wet the cloth before putting the fruit in, to save the waste of juice. Hang in a warm place to drain. It is said that if a little jelly dropped into cold water falls immediately to the bottom, the jelly is done; or, if it jellies on the spoon it is done. Glasses for jelly may be set cold