The Preservation of Food in the Home.— Part II 1295 



Mint jelly 



The best fruit juice for making mint jelly is the juice of green, slightly 

 unripe apples. 



Wash fresh mint leaves thoroughly. To i cup mint leaves (packed 

 solid) add i cup boiling water, set on back of stove, and let steep 

 I hour. Lay a piece of cheesecloth over a bowl, pour the steeped mint 

 leaves into it, twist the ends of the cheesecloth, and press out all 

 moisture. 



To I cup apple juice add i to 2 tablespoons mint juice. 



Color green with vegetable coloring matter. 



Make as for any fruit jelly. 



Orange marmalade 



12 thin-skinned oranges 

 3 lemons 

 Wash and slice as thin as paper or grind fine. 



For every quart of fruit add i^ quart of water and let stand over 

 night. 



In the morning cook slowly until tender, about 2 to 2^ hours. 



Measure cooked fruit and add equal amount of sugar. 



Cook until mixture jellies from a spoon, about 30 to 60 minutes. 



Grapefruit marmalade 



Wash thoroughly, remove seeds, and run through a chopper. 



Barely cover with water and let stand over night. 



In the morning, boil 30 minutes and let stand over night. 



On the third morning boil 30 to 40 minutes or until the white part of 

 the fruit is very tender. 



Measure the fruit, add an equal quantity of sugar, and boil until the 

 mixture jellies from the spoon, about 30 to 60 minutes. Pour into hot 

 sterilized glasses or small jars and cover with parafhn. 



The reason for such extended preparation previous to cooking the fruit 

 with sugar, is to soften the white of the fruit and extract from it the jelly- 

 making substance. 



Grape conserve 

 3 lbs. seeded grapes 

 3 lbs. sugar 

 I lb. English walnuts, broken into small pieces 



Mix and cook together as for jam. 



