CRUSHED STRAWBERRY JAM

2 quarts (8 cups) whole, cleaned
strawberries (4 cups crushed)
314 cups sugar
2-1/3 cups Crown Brand Corn Syrup
Y, bottle liquid pectin

Wash and hull berries. Mash well; mix with
sugar and Crown Brand Syrup in preserving kettle.
Bring slowly to a boil and boil hard for 10 to 15
minutes, stirring frequently. Remove from fire,
stir in pectin; stir and skim. Pour into hot,
sterilized glasses and seal. Store in a cool, dark,
dry place. Yield: 10 glasses (6 fluid oz.).

FRUIT CHUTNEY

medium-sized ripe tomatoes

medium-sized peaches

medium-sized pears

large onions

green peppers

to 3 tablespoons salt

cups white wine vinegar

cups Crown Brand Corn Syrup

cups white sugar

tablespoon pickling spice (in
small cheesecloth bag)

Wash, blanch and peel tomatoes and peaches.
Chop coarsely, and add coarsely chopped pears
and onions. Add chopped green peppers, salt,

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vinegar, Crown Brand Syrup, sugar, and bag of

ickling spice. Place all in a large preserving
e218 mix well, and boil gently for 144 to 2
hours, stirring occasionally. Remove spice bag
and pour mixture into hot sterilized jars. Seal,
cool and label. Store in a dark, dry, cool place.
Yield: Approx. 4 pints (Wine Measure).

PLUM AND APPLE BUTTER

2 pounds tart apples (9 cups cut)
1 pound green plums (2 cups cut;
well-packed
cups water
cups sugar
cup Crown Brand Corn Syrup
Juice and coarsely grated rind of
1 lemon
Remove stems and blossom ends from
apples; cut in pieces and leave skins on. Cut
plums; measure. Place all in kettle, add water
and boil until tender (10 to 15 minutes). Put
through a coarse sieve; add sugar and Crown Brand
Syrup, lemon juice and rind. Bring to a boil; boil
gently until thick and clear, stirring often—(35 to
40 minutes). This recipe thickens considerably
when cold. Yield: Approx. 2 pints (Wine Mea-

sure).

1%
1-1/3
2/3

Wash fruit.

RENDERING, USING and STORING MEAT
and POULTRY FATS

Substitution of Rendered Fats for Butter—See Table of Food Substitutions, page 21.

TO RENDER RAW FATS: Select raw fat (from
poultry, pork, beef or lamb) and scrape clean; cut
in small pieces. Add 4 cup hot water to 1 pound
soft fat or suet, and place over boiling water or in
a heavy skillet over moderate heat. Allow fat to
melt until the moisture has evaporated and the fat
is clear and does not bubble. Do not overheat as
this causes darkening and strong flavour. Cool
slightly, skim, and strain through cheesecloth or a
very fine sieve.

TO CLARIFY RENDERED FATS: Melt rendered fat
(or meat drippings; or fat skimmed from soups and
gtavies) in pan over direct heat.

Method I: To 2 cups of the melted fat add 1 to 144
cups boiling water and 1/8 teaspoon soda. Let cook
slowly until water has evaporated and fat is clear.
Skim, while hot, through fine cheesecloth. Beat
while cooling.

Method II: To the rendered fat add an equal
quantity of hot water. Cook together over moderate
heat for a short time; while still hot, strain through
fine cheesecloth. When cold, the solid cake of fat
may be lifted out of the water and scraped clean of
any clinging particles or moisture. If excessive

moisture is present, reheat the fat until moisture is
driven off.

DEEP FRYING

USES FOR RENDERED FATS:

SUET or BEEF FAT: (1) In sauces instead of butter.
(2) If softened by melting with half the quantity
of lard, stirring occasionally while cooling to pre-
vent separation, it may be used to replace lard in
many recipes.

PORK or BACON FAT: (1) For panfrying potatoes,
lean meats, etc. (2) Shortening in pastry, cakes,
cookies, etc.

CHICKEN FAT: Shortening in pastry, cakes, cook-
ies, etc., as soon as rendered (without clarifying).

CHICKEN FAT: (From roast chicken) Render, then
er to remove flavours. Use as shortening for
spiced cakes, cookies, etc.

LAMB FAT: Too strong-flavoured to be particularly
suitable for cooking.

Notes—1. Use only fats of good flavour. 2. Allow
sufficient quantity to accumulate before rendering,
to save time and fuel. 3. Cover fats tightly and keep
in a cold place. 4. Rendered fats may be combined
with ordinary shortening for cooking.

We suggest that you write the Consumers’ Section,
Dept. of Agriculture, Ottawa, for their wartime
folder—‘‘Saving and Using Fats in the Home’’
which is available without charge.

IN MAZOLA

Have sufficient Mazola in kettle to submerge at least 2” the articles to be fried. Do not fill kettle
more than three-quarters full of Mazola. After frying is completed, let Mazola cool until it
is safe to handle, then strain through several thicknesses of cheesecloth placed over strainer.
Mazola may be used over and over again and will not transmit flavour from one food to another.

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