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MAKE FULL USE OF FALL FRUIT
. If'yybu fear that your supply of pre-
served Mite will prove to be inade-
equate for ,the coming winter's needs,
now is the time to add to it a few
jars of jam and marmalade made
from the late fall fruits. These pre-
-*serves are very appetizing when serv-
ed with toast for a winter's break.
fast, seined with thin bread and but -
:ter for tea or supper, or even served
,aa a relish with cold meats.
Crab Apple -Orange Conserve.
One quart crab-apple. pulp, 8 med-
iuhm sized or 12 small oranges, three
pounds sugar.
Use the crab-apple pulp left over
from crab-apple jelly, or prepare some
by stewing some apples in the smal-
lestpossible quantity of water. Add
the sugar to the apple pulp and cook.
Peel the oranges and discard the white
portion of the rind, cutting the outer
peeling into thin strips with shears.
Add the orange sections after remov-
ing the membrane and cutting the
peel fine. When the whole is thick-
ened, •pour into hot sterilized glasses
and seal when cold.
Cranberry and Quince Jelly.
Six ripe quinces, 2 quarts cranber-
ries, 3 quarts water, sugar.
•Put the quinces, unpeeled, through
the meat chopper and boil with cran-
berries and water until soft, mashing
•and stirring. Drain in jelly bag,
squeeze, boil juice rapidly twenty min-
utes, add equal measure of sugar, boil
fast five minutes, or until it gives a
_jelly test and pour into hot eteriliz-
•ed glasses.
Three Fruits Jelly.
Cut five Jonathan apples and five
'quinces in small pieces. Cover with
'water and cook with one quart of
rcranberries. Strain through a jelly
•bag. To each cupful of juice add 1
cupful of sugar. Boil until it gives
the jelly test.
•
Cranberry and Quince Preserves.
Twelve quinces, 4 cupfuls sugar, 2
cupfuls cranberry juice, 1 stick of cin-
.tnamon.
Peel and core the quinces and cut
into thin rings. Place the cranberry
.juice and sugar in a saucepan and
-simmer until thick. Drop the quince
rings into the syrup and simmer very
slowly until they are tender and a
clear pink in color. Lift the rings
carefully into jars, pour the thick
•syrup around them and seal.
Cranberry Conserve.
Place one quart of chopped cran-
berries (be sure to save the juice), in
•a saucepan with one cupful of water,
the grated rind of one orange and the
•edi'ble pulp and juice of 2 oranges.
.Now add 1 cupful of chopped seeded
raisins. Cook 15 minutes. Now add
2% cupfuls of sugar and boil 5 min -
rtes. Lastly stir in one-half cupful
choppped nuts.
This season the pumpkins and cit-
rons seem to be rather "woody," and
the flesh, when cut in cubes, and
_oaked in syrup, shows a tendency to
ahrink and shrivel. If the pumpkin
cr citron cubes are first steamed or
gently simmered in a closely covered
saucepan for ten or fifteen minutes,
this difficulty will be overcome. When
:rater is used, reserve it when the
•cubes are drained, and use it for
niakirg the syrup in which the cubes
are to be cooked.
Pumpkin Preserves.
Cut pumpkin into small cuees and
steam until tender; weigh before
cooking. For each pound of the Meg-
etable allow two lemons cut into this
slices and cooped until ,tender, and 2
-clunes of crushed ginger root, which
should be soaked overnight in col
water. To the lemon and the water
in which it is cooked, add a pound of
sugar for each pound of pumpkin;
-cook five minutes, then add the ginger
root and the piampkin and cock until
'transparent. Seal while hot.
Fig and Pumpkin Preserve.
One medium sized pumpkin, one -
'ball pound figs, cut fine, grated rind
.of one lemon, 10 cloves, sugar.
Pod the pumpkin, remove the seeds
end cut into small cubes. Weigh the
pumpkin, then steam it for 10 or 15
minutes. Make a heavy syrup, using
1-.alf as much sugak as you have
Bumpkin, and adding water in the
proportion of 2 cupfiuls of water to
cupfuls of sugar. Boil for ten
minutes, then add the figs, lemon rind
end cloves. Simmer slowly until
ryeep is thick and pumpkin is richly
-colored and transparent—beim; very
careful not to let it burn. meal in
email glasses or jars.
Citron Pickles.
Two citrons, 6 cupfuls of sugar, 6
eupfuls of vinegar, mixed spires.
Peel the citron and cut into pieces,
esing very part that is clear after
ricking out the seeds. Cover the cie-
ra0a with a brine made by using one
cupful of salt to 1 gallon of water and
lot it stand overnight. Ln the morn-
ing, drain off the salted water, pour
0n fresh water to cover, and simmer
gently until tender. Drain off the
(eager. In another kettle, place the
sugar and vinegar, let them boil for
n few minutes, then pour the syrup
ever the citron pieces. Tie the apices
in iflabag and boil with the sugar, vine-
gar and citron for a few minutes.
;!sal while hot.
Citron Jam:
Ten cupfuls seeded cut eitron. two
ounde raisins chopped fine, 2 ot-
&ngee, 2 lemons, sugar.
Peel the oranges and lemons, and,
cut the pulp fine. Run peeling ';hreughi
food chopper and cover with boiling
wetter. 'Let stand until cold. Put a41
ingredients together and measure, aide
sling an equal moot of sugar. Lee;
stand overnight. In the morning cook
1.40161 thick, stirring aftan. It citron
wears to be "woody" stea'ii it be,
fore proceedings WA rocipio.
•
*
If You Wish
PAY 'A DEPOSIT
OF $10.00 CASH
and we will lay aside any
of these Coats for
30 days.
See Them
in our
Windows
THURSDAY, FRIDAY, SATU
Nov, 6t , 7th,
Canada's leading clothing manufacturer was unable to make deliveries
of hundreds of fine winter overcoats owing to credit conditions caused
by the recent depression. They gave us the opportunity of purchas-
ing, for cash, at less than manufacturer's cost 150 of these coats, and
we are passing these savings on to our customers in one of the most
sensational value -giving events ever staged in Huron County If you
purchase one of these coats you'll have the satisfaction of knowing
that you are saving big money, as they are worth many, many dollars
more than we are asking for them. The regular prices of these coats
are $25.00, $30.00 and $35.00.
S E
P IC
A
MODEL
FOR
THE
CONSERVATIVE
DRESSER
The Cloths Include:
Newsome's Velours
Stubley's Whitneys
Taylor's Naps
Hirst's Fleeces
Llama Fleece
Coatings
Kynochs of Scotland
The Models
Include:
Chesterfields,
Smart Velvet Collar Modiads,
The Popular Slip-ons,
Young Men's Guard Models,
Close Fitting Ulsterettes,
Regular Ulsters, acid the
New All -Round Belt¢'d
Models
The colors include:
Blues, Greys, Blue Greys,
Tans, Browns, Sands and
Mixed Heather Shades.
HEAVY ULSTER
Convertible
Coat Collar
Ilesaellias•as=isenteseeerangeteteeeRVERMIREEIM
Stubley's Chinchillas
Hirst's Super Meltons
Herringbones
Overchecks
Tweed Effects
Checked Fleeces
Plain Naps
Plain Fleeces
9
SPOT
CASH
The Sizes—a complete Mange of sizes from 34 to 48, but
not every size in every style. So be on hand early.
These are ail this sea-
son's
ea -
son' coats. See thern in
our window?.
gj
A "Guard" Model
for the
Young Man
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