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ECONOMICAL JAM
1 lb. dried apricots 1 can sliced pineapple
% lb dates 2 cups sugar

Wash the apricots and cover with water and set aside to soak
overnight. In the morning add the chopped dates and pineapple together
with about 4 cups of pineapple juice. Boil until it starts to thicken
before adding sugar. Boil about 10 minutes longer or until the desired
consistency.

This makes a lovely filling for cookies as well as a jam.
MRS. H. C. STEPHENSON.

SEVILLE ORANGE MARMALADE
11 bitter oranges 8 lbs. granulated sugar
2 lemons 9 pints cold water
Method—Wipe the oranges and lemons, cut in half, squeeze out the

juice and slice and peel thinly (or peel may be shredded or put through
mincer). Put the shreds, juice and water into a preserving pan or large
saucepan, bring slowly to the boil and continue to boil until half the
contents of the pan have been boiled away. When satisfied that the
excess moisture has been driven off, and the rind soft, add the sugar,
stir until it has dissolved, and boil rapidly for about 8 to 10 minutes, or
until the marmalade sets when tested on a cold saucer. Allow the
marmalade to cool for about 10 minutes, stirring it once or twice mean-
while. Then pour into hot sterilized jars and cover with waxed paper.
The seeds should be placed in a muslin bag and boiled with the fruit, and
removed before adding the sugar. PEARL BRYANT.

(77S) *PICK-UP™ TREATMENT
tw! 2 7

WY
Ae; ae ky Sarey

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_ PORTAGE AT SHERBROOK
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