NO COOK STRAWBERRY PINEAPPLE JAM (Continued)

Stir pineapple juice and water mixture into powdered pectin in

a small saucepan. Heat to boiling, stirring constantly. Boil

1 minute. Stir mixture into fruit for 3 minutes. Ladle at once

into jars and cover. Let stand at room temperature until set,

get st hours. Store in freezer or in refrigerator up to
weeks.

LEMON CURD (Lemon Cheese) Maggie Foster
rind & juice of 2 lemons 3/4 c. sugar
3 eggs 1/4 c. butter

1) Grate lemon rind and strain J oied 2) Beat eggs slightly.
Add eee and butter, lemon rind and juice. 3) Cook altogether
in double boiler, stirring constantly until it thickens. x Pour
into clean, hot jar. 5) Mixutre will be thicker when cooler and
will keep up to 1 month in the refrigerator.

FUDGE J. MacNeill
1 2/3 c. sugar 1 1/2 c. chocolate chips
2/3 c. evaporated milk 1/2 ¢. Bhopped nuts
11/2 c. miniature marsh- 1 tsp. vanilla
mallows 1/4 tsp. salt

Combine sugar and milk in a saucepan. Simmer together for
5 minutes stirring constantly. Remove from heat and blend
in marshmallows, chocolate chips, nuts, vanilla and salt. Stir
until smooth. Pour into a buttered 8x9 inch square pan. When
cold, cut into squares.

FINGER JELL-O (For Children) Maggie Foster
3 pkgs. Jell-O 1c. cold water
3c. boiling water lemon juice

4 pkg. gelatin

1) Dissolve Jell-O in boiling water. 2) Dissolve gelatin in
cold water. 3) Mix together. 4) Add 2 Tbsp. lemon juice. Pour
into any cake pan. Leave at least 2 hours to set in refrigerator.

ALMOND ROCHA Jeannie Macaulay
1c. butter 2 Tbsp. boiling water

1c. white sugar 2 oz. sweetened chocolate

1 Tbsp. corn syrup blanced almond-chopped fine

- Melt butter in pot and let bubble up. Dissolve white sugar and

corn syrup in water. Add to butter and stir well until dissolved.

Boil until it forms a hard ball. Pour on greased cookie sheet
COMEUEIGGsc.0 4 oui

-34- Cranbrook, B.C.