Magnet users cook book

BLACK CURRANT JAM. Four lbs. black currants, 3 pints of water, 7 pounds sugar. Wash and clean currants, boil them with the water for twenty minutes, add the warm sugar and boil five minutes longer. Put in sealed — jars. By cooking the fruit first, without sugar, all dangers of berries becoming rough is avoided.—Mrs. Z, A. Martin, Georgetown, Ontario. GOOSEBERRY JAMS. Four lbs. gooseberries, % cup water, 4 pounds sugar. Gooseberries should be those picked just as they begin to turn, stem, wash and weigh them. Add water to gooseberries, boil until soft, then add the sugar and boil until. clear. Put away in closed jars—Mrs. J. A. McGregor, Arthur, Ontario, : ee GRAPE JUICE. One lb. of graves, 1 lb. of sugar, Put in kettle with just enough water to keep them from sticking to bottom. Cook slowly till skins burst. Then press the pup through the colander, when pressed, add juice together, let boil until it forms a jelly.—Mrs. J. H. Birkin, Hamilton, Ontario, RASPBERRY JAM. Raspberries, sugar. Pick over raspberries, mash a few in the bottom of the preserving kettle with a wooden masher and continue mashing a few at a time till all are done. Heat slowly to boiling point, and add gradually an equal quantity of heated sugar, cook slowly for 45 minutes. Store in stone jars or jelly glasses in dry, cool place.—Mrs. oe H. Fletcher, Port Credit, Ontario. STRAWBERRY JAM. Strawberries, sugar. Weigh the fruit, and for every pound allow 3-4 of a pound of sugar. Put fruit on fire alone and, mashing it as it heats; add a pint of water to every four pounds of fruit, and allow it to boil thirty minutes, stirring almost constantly and crushing any berries that may remain whole. Heat sugar in a pan in the oven, and at the end of thirty minutes add to the fruit, and boil twenty minutes longer.—Mrs. John McCall, Beamsville, Ontario, GREEN TOMATO JAM. Four lbs. green tomatoes, 5 lemons, 2 ounces of green ginger, 4 pounds of sugar. Chop green tomatoes rather fine, add j grated rind and juice of five lemons and two ounces of green ginger cut in — MAGNET’S CLAIM TOO MODEST Mr. Peter McLaughlin, of Spirit River, Alta., says:—In passing, let me ‘say that your Separator is all that you claim for it. In fact, your claim is a bit too modest. The Magnet is the most important machine in the farm, “Once a user of a Magnet Cream Separator, always a wser.” WT? m 1 bits, | Aaa Fats enough water to keep from sticking, ana cook slowly I es ee then add 3 lbs. sugar and cook until thick. Pour into jars _ This is delicious with toast—Miss Julia Watson, Sudbury, Ont. _ Preserving Fruits and Vegetables Preserving or canning means the preparation and treatment before and the process of placing food products in air-tight containers and sterilizing ‘them. Fruits and vegetables preserved at home taste better and are nicer | yhan any you can buy; they are easily preserved in the home with the ordin- By kitchen equipment with little labor, To Fill Jars eee the kettle of boiled fruit as near the jars as possible. Rubbers. should be on the hot jars before filling. Insert the fruit with a long- _ handled spoon, being careful not to break up large pieces like pears or Dp Fill up the jars with boiling syrup, letting it overflow a little at This is a precaution to exclude air, If bubbles lodge against the ito top. Screw on the top of the jar as tightly as possible and turn it pside down to cool. If any liquid escapes, the tops must be unscrewed Table For Boiling Fruit