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JAMS PEAR HONEY Il cups of pears put through food chopper 1 can grated pineapple 1% lemons chopped 6. cups white sugar Mix above ingredients in large kettle and cook until thick about . 2 or 3 hours and seai in jars. Mrs. C. McMann, Bathe Park Auxiliary cup peaches chopped fine cup pears fine cup crushed pineapple, well drained (canned) Juice of 1 lemon Rind only of 1 orange T cups of granulated sugar Bring to a rolling boil and add %% bottie of Certo. Add bottle each of red and green cherries. Remove from heat and stir for 8 minutes before bottling. Seal top with wax. Measure accurately for better results. Mrs. T. F. Lean, ' King Street United Church, Woman's Missionary Society. RHUBARB JAM cups rhubarb cups white sugar 20-0z. can crushed pineapple pkgs. strawberry jello powders Method: Cut up rhubarb and eombine with sugar. Cook until | rhubarb is tender. Then add pine- appic and strawberry jello pow- | ders. Bring to a boil and bottle immediately. | Mrs. Phyllis Taylor Happy Helpers Group, | Northminster WA MARASCHINO PEAR MEDLEY (JAM) $% cups minced ripe pears 12 cup chopped maraschino cherries and juice ® tablespoons chopped candied ginger 2 tablespoons lemon juice 6% cups granulated sugar 1 cup liquid pectin Method: Combine fruit and sugar and stir until sugar begins to dis- solve. Bring to fuli rolling boil stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin. Allow to stand 5 minutes stirring and skimming | alternately. Pour quickly into jars --cool and cover with parafin. (Makes 8 8-ounce jars.) Vera Sanderson, Oshawa Business and Professional Women's Club CITRON PRESERVE 1% 1b. sugar to 1 1b. citron Peel and remove pithy parts from the citron, cut into %-inch cubes. Combine sugar and citron {(% lb. sugar to 1 lb. citron). Leave to stand over night. Next day add lemon thinly sliced and boil approx. 2 hour (until almost transparent). Bottle and seal | while hot into well sterilized Jars. Mrs. H. Bennett, Mitchells Corners Home and School Association. PEACH JAM cups peaches cups sugar orange chopped with rind small bottle maraschino cherrries (cut) and juice Mix all together and simmer 1 hour. Mrs. John Rolls, Officers Wives Auxiliary, Ontario Regiment, STRAWBERRY JAM 1 quart ripe strawberries 4 cups white sugar . Put berries in a kettle and | mash them. Measure sugar in a shallow pan and put in oven, stir so it will not burn. Bring berries to a smart boil and let boil 5 min., stir so they will not stick, then reduce heat and add sugar. Keep stirring and boil for | 2 min.. remove from heat and put | fn hot jars, cover with parawax and cook. Mrs. L. McClennen, Salvation Army Home League. HEAVENLY JAM 2 peaches 9 pears 6 apples 3 oranges 3 lemons §& pounds sugar Slice peaches, pears and apples, put oranges and lemons through grinder. Add sugar and boil until thick, about 45 minutes. Bottle. Yield approx. 9 pints, Mrs. Bruce Holtby, Prospect WA, | 7 cups RHUBARB JAM 5 cups rhubarb 5 cups sugar 1 can pineapple, 20 oz. Mix rhubarb, sugar and pine- apple. Boil for 15 minutes. Re- move from stove and add 2 jelly powders (cherry or raspberry). Bottle immediately. Yields 6 to 8 bottles. Mrs. Murray Holtby, Prospect WA STRAWBERRY JAM 6 cups of sugar 4 heaping cups of strawberries 1; cup of lemon juice Method: Combine the sugar and the berries, siicing or cutting in half any large ones. Let stand overnight. Place in a large sauce- pan over direct heat and boil hard for five minutes. Add the temon juice and boil for three minutes lasger. Let cool, stirring frequently. Bottle cold, paraffin at once. Yield about eight glasses Mrs. Jude, WMS, King Street United Church RHUBARB JAM 10 . cups rhubarb (cut in pieces) 7 cups sugar When cooked remove from heat and add two strawberry jello pow- ders. Stir and bottle. Vera Sanderson, Oshawa Business and Professional Women's Club. HOMEMADE STRAWBERRY JAM 4 cups prepared fruit (about 2 gts. ripe berries and 2 lemons) (3 lbs.) sugar 15 bottle Certo -- fruit pectin To prepare fruit: Crush com- pletely, one layer at a time, about | fully ripe, hulled straw- | 2 qts. berries. Measure 3% cups into a large saucepan. Add % cup iemon juice. To make jam: Add sugar to fruit in saucepan. Mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 min., stirring constantly. Remove from heat; at once stir in Certo. Stir and skim by turns for 5 mins. to cool slightly and prevent floating fruit. Laddle quickly into glasses. Paraffin at once. Yieid about 10 medium glasses. Mrs. Arthur Hedge, Audley WA, Audley United Church. RHUBARB AND PINEAPPLE PRESERVE Pare and shred 1 large pine apple. Add 1 cup water and sim- mer for 20 mins. in a granite pot. Cut enough rhubarb into 1 inch pieces to make 6 cupfuls. Put into preservng ketttle with 5 cups sugar. Stir until well mixed. Add the pineapple and simmer slowly until cooked (about 20 mins.). Put in sterilized jars and seal. Mrs. Arthur Hedge, Audley WA, Audley United Church. PINEAPPLE AND RHUBARB JAM one jarge pineapple 31% lbs. rhubarb 1. cup water 2% lbs. sugar Method: Cube rhubarb and let stand with % 1b. sugar for one hour. Shred pineapple with fork. Put rhubarb and remaining water in pan and let cook for short time (10 min.) slowly. Add rhubarb and half the remaining sugar to pineapple and let cook for 15 min. After it comes to boil add rest of sugar and let boil gently until thick (about 1 hour). Put in glas- ses and seal. Mrs. G. F. Astley, Audley WA, Audley United Church. BLACK CURRANT JAM 2 cups black currants 2 cups water Boil for 3 mins. Remove from fire and mash well. Add 5 cups sugar and return to fire. Boil 1 min. and seal in sterile jars. Mrs. George Izatt, Audley WA, Audley United Charch. TOMATO JAM 2 large ripe tomatoes 2 oranges 2 lemons : 4 pounds brown sugar Cut up tomatoes, oranges and lemons finely, add sugar and boil until thick. Seal in jars. Mrs. C. McMann, Bathe Park Auxiliary 1 THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1958 28 Pot-watching is a thing of the past with this ' NATURAL GAS Tiny thermostat in the centre of the burner automatically adjusts flame to maintain temperature you set. It's another example of the practical, work-saving features you get with today's modem gas ranges. Compare them for convenience , , . with their fully outomatic controls. Compare them for bebuty , , , with their trim, ot- tractive appearance. Compare them for price--they cost less to buy, less to install, far less to maintain, And remember -- master chefs prefer the more dependable results of "open flome" gas cooking ,'. . faster, cleaner, a pleasure to use, CONVENIENT TIME PAYMENT PLAN Ask about the Consumers' Gas Finance Plon, Enjoy the advantages of a modem gos ronge Now -- pay on 'your monthly gos bill, : po. Bright suggests . . . SKILLET SPECIAL { BLUE FLAME SPAGHETTI tablespoon shortening cup chopped onion Ib. minced beef cup or 6-ox. raw spaghetti teaspoon nutmeg teaspoon ground allspice teaspoon dry mustard teaspoon salt ) 2% cups (one 20-0z. con) tomato juice Melt shortening in skillet. Brown chopped Snjon 4 and minced beef in skillet over automatic temp- erature controlled. GAS top bumer at 34023 Break up spaghetti into pieces about 3 inches long. Sprinkle dry spaghetti over top of mixture in lf salt to tomato juice. { meat mixture, Add nutmeg, ollspice, tod} Mix well, then add to Cover skillet and turn automatic the skillet. temperature controlled GAS top burner to 220° uy 30 minutes. Serves 4. SEE YOUR GAS APPLANCE DEALER, OR (Consumers (Has 35 KING STREET EAST OSHAWA