t bleaching.

When using steam-pressure or pressure-cooking outfit on preserves,
remember to keep the valve open during the sterilizing.

SPECIAL DIRECTIONS FOR JELLY AND JAM MAKING

Apples vary in the percentage of sugar and acid they contain; a fine
flavored acid apple should be used when possible. Winter apples are
best for jelly making. If necessary to make apple jelly in the spring,
add juice of 1 lemon to every pint of apple juice.

Apricots are delicious combined with pineapple.

Blackberries, elderberries and loganberries make delicious juices and
shrubs for summer beverages.

The total time of making blueberry jelly need not exceed 10 minutes.

Cranberries are not always put through a jelly bag, but are rubbed
through a sieve.

Cherries are most delicious if preserved in the sun. A good
combination for preserves is equal parts of cherries and strawberries.

Crab apples can be combined with some juices, such as peach, pear and
pineapple, to furnish necessary pectin.

One-half currants and one-half raspberries make a delicious jelly;
currants are in best condition for jelly making from June 28 to July
3.

Black currant jam is considered quite a delicacy these days.

Acid grapes are best for jelly; sweet, ripe grapes contain too much
sugar. Equal portions ripe and green grapes are satisfactory.

If gooseberries are fully ripe they make finer-flavored jam than do
green-as-grass gooseberries.

Some women are successful in making peach jelly, but be sure to test
for pectin before completing the process, to save time and effort.

Pineapple is best canned alone or used as foundation for conserves.

An underripe, acid plum is best.

Plums and apples combined make an excellent tasting jelly.

Quince parings are often used for jelly, the better part of the fruit
being used for preserving.

Raspberries and other berries should not be gathered after a rain, for
they will have absorbed so much water as to make it difficult, without
excessive boiling, to get the juice to "jell."

Rhubarb is an excellent foundation for the more expensive fruit. It
will take the flavor of other fruits and thus we can make an otherwise
expensive jam "go a long way."

Strawberries combine well with other fruits and can be utilized in
many ways.

Select sour, smooth-skinned oranges.

Lemon Marmalade. After the 9 oranges and 6 lemons are sliced, put in
kettle; add 4 quarts water, cover and let stand 36 hours; then boi