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

water; cook and strain, add 2 tablespns. of lemon juice to each pint of juice. Cook 20 m., add ¾ as much sugar, hot, as of juice, boil up well, pour into glasses. =Grape Jelly= Wild grapes are preferable, but underripe Concords, Catawbas, and other varieties may be used. Proceed as for currant jelly, using only ⅔ as much sugar as of juice. If necessary, boil 5 m. after sugar is added. Use no water with cultivated grapes, but with underripe wild grapes, ½ cup of water may be added to each quart of stemmed grapes. =Raspberry and Currant Jam= Take ¾ their weight of sugar to berries. Mash berries in kettle over fire, add 1 pt. currant juice to each 2 qts. of berries, cook until thickened, 40-45 m., stirring and skimming, add sugar hot, boil, put into glasses or seal in jars. =Strawberry Jam= Allow ¾ their weight of sugar to berries; cook in a little of the sugar, stirring, 20-30 m. Add remainder of sugar hot, cook 10-20 m., if necessary. Small berries may be used for jam. =Gooseberry Jam= Press the juice from 3 oranges and shave off the rind, being careful not to get any of the white part. Remove blossoms and stems from 5 lbs. gooseberries, seed 2 lbs. of raisins, and chop all together very fine. Add 3-4 lbs. sugar and the orange juice and cook slowly for an hour. Turn into jars or tumblers and when cold spread a layer of powdered sugar on top of glass and seal. =Mrs. Chandler’s Rhubarb Jam= 3 lbs. (3½ qts.) of rhubarb in inch lengths 1½ lb. (3 cups) sugar ½ lb. of figs or raisins, chopped juice of 1 lemon 1 cup water Let rhubarb and sugar stand together over night, add other ingredients and cook slowly for about 3 hours. =Rhubarb and Pineapple Jam= 6 lbs. (7 qts.) rhubarb in inch lengths 1 large pineapple, grated 3 lbs. (3 pints) sugar Cook rhubarb and sugar ½-¾ of an hour, add pineapple, boil up, put into jars, seal. =Melrose Apple Butter= 7 lbs. pared,