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2SEPB3 HiJIISH. 
 
 6 Hot Bed Peppers 
 
 6 w H ;; 
 
 12 Gree n 
 14 Onions 
 
 3 cups Sugar . . 
 
 t '* Vinegar (white vio& 1 
 
 3 teaspoons Salt 
 
 Wash peppers, take oat all seeds 
 pejfcl onions, put all through meat 
 chopper. Poi5 15 minutes* 
 
TORONTO FUELS LIMITED 
 
 THE ONLY RETAILERS 
 COKE 
 
 n 
 
 ALL FUELS 
 ADELAIDE 7121 
 
 42869 
 
 // 
 
 ■¥ -: 
 
 DUSTLESS 
 
 DELIVERIES 
 
 HEAD OFFICE 
 
 405 FRONT ST. EAST 
 
 193 . 
 
 SOLD TO 
 
 ADDRESS 
 
 
 fi/ 
 
 DESCRIPTION OF FUEL 
 
 TONS OR LES. 
 
 VALUE 
 
 COKE STOVE 
 
 
 
 
 / \ (Byproduct) 
 
 / <N \ " NUT 
 
 
 
 
 f ^ <2. \ 
 
 ( CZ, O ^ < " RANGE 
 
 
 
 
 l u < 
 
 ^ x 
 
 
 
 
 CANNEL (Bit.) 
 
 
 
 
 ANTHRACITE amer. stove 
 
 
 
 
 “ " NUT 
 
 
 
 
 a 
 
 
 
 
 n 
 
 
 
 
 POCAHONTAS 
 
 (BITUMINOUS) 
 
 
 
 
 
 
 
 
 « * ' " 
 
 CASHIER'S NO. C F y 
 
 SIGNATURE BAGS 
 
 C.O.D. 
 
 /p ' 
 
 / C 
 
 / / 
 
 DRIVER 
 
 CUSTOMER’S 
 
 COPY 
 
 PLEASE TELEPHONE US IP YOU ARE NOT THOROUGHLY 
 PLEASEO WITH OUR QUALITY AND SERVICE 
 EGRY REGISTER CO.. (CANADA) LTD., TORONTO 
 
I ■ - 
 
 gaiiiiitiiniicaniiiiniiiitimiiiiiiiiicimiiig 
 
 I Stuffed Baked 
 Potatoes 
 
 Recipe No. 9 
 
 Select uniform medium 
 = sized, smooth skinned pota- 
 z toes. Scrub well. Bake till 
 i soft in hot oven. Break 
 \ potato in two. Remove with 
 ; spoon all inside. Mash 
 z thoroughly and season with 
 salt and pepper, small piece 
 i of butter to each potato, 
 
 5 Chateau Cheese. Mix all 
 = together. Re-fill shells. 
 
 Return to hot oven till 
 surface of potato is brown. 
 
 | Chateau Cheese Co. 
 
 Limited 
 
 OTTAWA — CANADA 
 
 | Cheese Rice | 
 1 en Ramekin | 
 
 11 
 
 Recipe No. 10 
 
 2 cups cook'd rice 
 2 tbsp. chopped pimento 
 2 tbsp. chopped green pepper 
 Chateau Cheese cut in cubes 
 Buttered crumbs Salt 
 
 Mix rice, pepper, pimento end = 
 Chateau Chee« together Turn - 
 into buttered baking dr.h Spr.nkle = 
 with buttered crumb.. Bake m = 
 
 . hot oven till hot throughout. 
 
 Garnish with parsley. Serve hot. | 
 1 Pimento Chateau Cheese may be = 
 
 : UK d. and the chopped prmento 5 
 ^ omitted. 
 
 | Chateau Cheese Co. 
 
 Limited 
 OTTAWA — CANADA 
 
 M M 
 
 
 a 
 
 ■ 
 
 E Recipe Prepared and Tested by 
 
 S The Home Service Department of = 
 The Ottawa Electric Co. 
 
 The Ottawa Gas Co. 
 
 isiiiiftiiiiiiiHlmuuiiiiuiiiiiiiiuitraiiiiftiH 
 
 ^ — 
 
 5 Recipe Prepared and Tested by 
 The Home Service Department of 
 The Ottawa Electric Co. 
 
 The Ottawa Gas Co. 
 
 £ 
 
 ■]IHMUIIIIinilllllllllll(lllllimtlllC]IIIIIIB HlllllimillClIllllllllllltlllMllllllllUIIIIIIB 
 
 Baked Cheese | I TASTY 
 Sandwich 5 1 SANDWICHES | 
 
 Baked Cheese 
 Sandwich 
 
 Recipe No. 8 
 
 Cut 4 slices of white or 
 brown bread % in. thick. 
 Spread with butter, and 
 cover with slices of Chateau 
 Cheese. Sprinkle with salt, 
 and pepper, and cover with 
 another slice. Press well 
 together. Cut in fingers or 
 squares. Place in buttered 
 baking dish. Beat together 
 1 c. milk, 1 egg, 1 ts. mustard, 
 1 ts. salt, few grains pepper. 
 Pour over bread in baking- 
 dish. Bake in 275° oven 
 20 min. Garnish with pars¬ 
 ley. Serve at once. 
 
 k = Chateau Cheese Co. = E 
 
 Limited 
 
 OTTAWA — CANADA 
 
 Recipe Prepared and Tested by 
 “ The Home Service Department of — 
 
 • The Ottawa Electric Co. 
 
 The Ottawa Gas Co. 
 
 iiiiiiiiiiimcimimiimniiiiimimniimii 
 
 TASTY 
 
 SANDWICHES | 
 
 GREEN PEPPER 
 Chateau Cheese mashed. Mix with 
 chopped green pepper. 
 
 NUT 
 
 Chateau Cheese. Chopped nut 
 meats—walnut, pecan or peanut. 
 
 TOASTED 
 
 Make Chateau Cheese sandwiches 
 with either white or dark bread. 
 Toast on both sides. Serve hot. 
 
 PICKLE 
 
 Chateau Cheese. Chopped sweet 
 pickle. 
 
 FRUIT 
 
 Chateau Cheese. Chopped dried 
 fruit—dates, raisins, figs, or steam¬ 
 ed prunes. 
 
 CATSUP 
 
 Grated Chateau Cheese, chopped 
 peanuts, tomato catsup to moisten. 
 
 JELLY 
 
 Chateau Cheese, grape or currant 
 jelly. 
 
 GINGER 
 
 Mash Chateau Cheese and pre¬ 
 served ginger. 
 

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HOWTO MAKE JUNKET 
 
 FIRST STEP 
 Put 1 Junket Tablet and 
 a tablespoon cold, water in a 
 cup. Crush and dissolve 
 thoroughly. Get individual 
 dessert glasses ready. 
 
 SECOND STEP 
 To 1 pint fresh milk (do not 
 use condensed or evaporated) 
 add 3 tablespoons sugar, and % 
 teaspoon vanilla, or any other 
 flavor to taste. If desired, add 
 a few drops of Junket Brand 
 Food Color. Warm slowly to 
 lukewarm (110° F.) NOT 
 
 HOT. Remove from stove. 
 
 THIRD STEP 
 Add dissolved Junket Tab¬ 
 let to lukewarm milk and stir 
 quickly for a few seconds only. 
 
 FOURTH STEP 
 Pour at once into dessert 
 glasses and let stand in a 
 warm room undisturbed until 
 firm— about JO minutes. When 
 set, remove to a cold place or 
 the refrigerator. Serve, when 
 chilled, in the same glasses. 
 
 VANILLA JUNKET ICE CREAM 
 Dissolve 2 Junket Tablets in 1 tablespoon cold water. Take 
 1 quart of milk. Warm slightly. Stir into it 1 heaping cup of 
 sugar and 1 tablespoon of vanilla. Any other flavoring may 
 be substituted according to taste. Add the dissolved tablets. 
 Stir well a few seconds and pour into the freezer can. Let 
 stand undisturbed in a warm room until firm—about 20 min¬ 
 utes. Then pack around with ice and salt and freeze to a 
 thick mush. Add K pint cream, whipped, if convenient, and 
 finish freezing rapidly. 
 
 CARAMEL JUNKET 
 
 1 Junket Tablet A cup sugar 
 
 1 tablespoon cold water A cup boiling water 
 
 1 pint milk X A teaspoon vanilla 
 Crush Junket Tablet and dissolve in cold water. Put sugar 
 in a small saucepan and heat, stirring constantly, until melted 
 and golden brown. Add water and dissolve sugar in it. Add 
 milk to caramel syrup and warm until lukewarm — not hot. 
 Remove from stove. Add dissolved Tablet and vanilla and 
 turn at once into individual dessert glasses. Let stand in a 
 warm room until firm; then chill before serving. Add a 
 topping of marshmallows cut in pieces and mixed with 
 whipped cream. 
 
MAKING COTTAGE CHEESE 
 
 Any small amount of skim milk may be used for this, 
 with a tablespoonful or more of good sour milk 
 
 To 1 gallon, or less, of sweet skim milk, add K of a cup of 
 clean sour milk and stir as it is put in. Raise the temperature 
 in hot water to 75° F. (barely lukewarm). Remove from heat 
 and place where it is to remain until set. Add X of a Junket 
 Tablet thoroughly dissolved in 1 tablespoonful cold water; 
 stir while adding. Cover with cloth and leave from 12 to 
 16 hours in even temperature, about 75° F. (kitchen 
 warmth). There should be a slight whey on top, and when 
 poured out the curd should cleave sharply. 
 
 Drain through cotton cloth firmer than cheesecloth. 
 When whey has been drained out, work 1 or 2 teaspoonfuls 
 salt into the cheese, according to taste. 1M to 2 pounds of 
 cheese should be obtained from a gallon of milk. 
 
 Cottage cheese is one of the best foods we have. It is so 
 rich in protein that it can replace meat to some extent; it also 
 supplies minerals and vitamins essential to health. 
 
 Send for FREE trial package 
 Junket Powder 
 
 Sweetened and flavored. Even easier and 
 quicker than Junket Tablets. Makes dainty 
 colorful desserts that attract the eye and 
 stimulate the appetite. Six tempting flavors: 
 Vanilla Chocolate Lemon 
 
 Orange Raspberry Coffee 
 
 Mail this page for your FREE trial package 
 to: 
 
 THE JUNKET FOLKS 
 Toronto, Ont 
 
 Pleas* send me 
 
 FREE trial package Junket Powder 
 and Junket Recipe Book. 
 
 Name 
 
 Address 
 
 City. 
 
 My Grocer .. 
 His Address 
 
 Province 
 
POUR FAIRE DU JUNKET 
 
 PREMIEREMENT 
 Mettez 1 comprimi Junket et 
 1 cuillSree a thi d'eau froide 
 dans une tasse. Ecrasez et 
 faites dissoudre. Preparer les 
 verres a dessert. 
 
 DEUXIEMEMENT 
 A 1 chopine de lait frais (n’em* 
 ployez ni lait condensi ni lait ivapori) 
 ajoutez 3 cuilliries a soupe de sucre 
 et lK cuillerie de vanille, ou tout 
 autre essence de votre choix. Si vous 
 le voulez, ajoutez quelques gouttes de 
 Junket Brand Food Colour. Mettez a 
 feu lent jusqu'a tiede (110 F.) PAS 
 CHAUD. Retirez du feu. 
 
 TROISIEMEMENT 
 Ajoutez au lait tiede le comprimi 
 Junket dissout et milangez vivement 
 quelques secondes seulement. 
 
 QUATRIEMEMENT 
 Versez aussitot dans les verres a 
 dessert et laissez reposer sans y 
 toucher dans une chambre chaude 
 jusqu’a ce qu'il soit ferme—environ 
 10 minutes. A pres la prise, mettez 
 au froid ou dans un refrigirateur. 
 Servez froid dans les memes verres. 
 
 CREME A LA GLACE JUNKET A LA VANILLE 
 Faites dissoudre 2 comprimis Junket dans 1 cuillirie a soupe d eau 
 froide. Faites chauffer legerement 1 pinte de lait et faites*y dissoudre 
 1 tasse comble de sucre et 1 cuillirie a thi de vanille ou tout autre essence 
 de votre choix. Ajoutez les comprimis dissouts. Milangezbien quelques 
 secondes et versez dans la sorbetiire. Laissez reposer dans une piece 
 chaude jusqu’i ce qu’il soit ferme—environ 20 minutes. Entourez alors 
 de glace et de sel et faites congeler jusqu a consistance d une bouillie 
 epaisse. Ajoutez M chopine de creme, fouettee si vous le desirez, et 
 complitez la refrigeration. 
 
 CARAMEL JUNKET 
 
 1 comprime Junket A 13536 de sucre 
 
 1 cuillirie a soupe d’eau froide l A tassedeaubouillante 
 1 chopine de lait 'A cuillerie a thi vanille 
 Ecrasez le comprimi Junket et faites diswudre dans froide^ 
 
 Placez le sucre dans une petite casserole sur le feu et a ^? 6 ° n8ta ^ e 
 jusqu'a ce qu’il soit fondu et d un brun dori. Ajoutez 1 ct fai 5 c ? * 
 dissoudre le sucre. Ajoutez le lait au strop caramels* et mettez a feu 
 lent jusqu’a tiede—pas chaud. Retirez du feu. Ajoutez le 
 dissout et la vanille et versez aussitot dans les verres a dcssert Laiss« 
 reposer dans une piece chaude jusqu i ce qu il soit ferme; faites congeler 
 et puis servez. Ornez de guimauve hachie milangie a de la crime 
 fouettee. 
 
POUR FA IRE DU FROMAGE COTTAGE 
 
 N’importe quelle petite quantity de lait icxtmi peut servir a ceci, 
 avec une cuilUr^e a soupe de bon lait sur. 
 
 A 1 gallon, ou moins, de lait frais icxkmi, ajoutez K de tasse de bon 
 lait sur et remuez en l'y ajoutant. Elevez la temperature dans de l’eau 
 chaude a 75° F. (a peine ti£de). Retirez du feu et laissez reposer jusqu a 
 ce qu'il soit ferme. Ajoutez le % d’un comprint Junket bien dissout 
 dans 1 cuilieree a soupe d’eau froide, remuez en l’y ajoutant. Recouvrez 
 d un linge et laissez reposer de 12 a 16 heures a une temperature uniforme, 
 environ 75° F. (temperature de cuisine). II devrait se trouver du petit 
 lait sur le dessus et le lait cailie devrait bien se tenir lorsqu'il est retire 
 du recipient. 
 
 Egouttez dans un linge de coton plus epais qu’un coton a fromage. 
 Lorsqu’il ne reste plus de petit lait, ajoutez 1 ou 2 cuilierees a the de sel 
 et meiangez parfaitement. Un gallon de lait donne \ l A a 2 livres de 
 fromage. 
 
 Le fromage cottage est l’un des aliments les plus predeux. II est 
 tellement riche en proteine qu'il remplace avantageusement la viande; 
 il fournit en plus les mineraux et les vitamines.essentiels a la sante. 
 
OLD-FASHIONED 
 JELLY ROLL 
 
 % cup sifted Swans Down 
 Cake Flour. 
 
 % teaspoon baking powder. 
 % teaspoon salt. 
 
 4 eggs. 
 
 % cup sugar. 
 
 1 teaspoon vanilla. 
 
 1 cup jelly (any flavor). 
 
 Sift flour once; measure. 
 
 Combine baking powder, salt, 
 and eggs in bowl. Place over 
 smaller bowl of hot water and beat with 
 rotary egg beater, adding sugar gradually 
 until mixture becomes thick and light-color¬ 
 ed. Remove bowl from hot water. Fold in 
 flour and vanilla. Turn into greased pan, 15 
 x 10 inches, lined with greased paper, and 
 bake in hot oven (400°F.) 13 minutes. 
 
 Quickly cut off crisp edges of cake. Turn 
 from pan at once onto cloth covered with 
 powdered sugar. Remove paper. Spread 
 with jelly, spreading almost to edge. Roll 
 quickly. Wrap in cloth and cool on rack. 
 
 JELLY 
 
 Strawberry, Loganberry, 
 Red Raspberry, Blackberry 
 
 4 cups (2 lbs.) juice. 
 
 7% cups (3% lbs.) sugar. 
 
 1 bottle Certo. 
 
 To prepare juice, crush 
 thoroughly or grind about 
 3 quarts fully ripe berries. 
 Place in jelly cloth or bag 
 and squeeze out juice. 
 
 Measure sugar and juice 
 into large saucepan and mix. Bring to a 
 boil over hottest fire and at once add Certo, 
 stirring constantly. Then bring to a full 
 rolling boil and boil hard y 2 minute. Remove 
 from fire, skim, pour quickly. Paraffin and 
 cover as directed. Makes about 11 glasses 
 (6 fluid ounces each). 
 
 Under the label of each Certo bottle is a book¬ 
 let containing 75 tested Jam and Jelly Recipes. 
 
 SWANS DOWN 
 ANGEL FOOD 
 
 1 cup sifted Swans Down 
 Cake Flour. 
 
 l*icup (8 to 10) egg whites, 
 teaspoon salt. 
 
 1 teaspoon cream of tartar. 
 
 1*4 cups sifted granulated 
 sugar. 
 
 % teaspoon vanilla. 
 
 teaspoon almond extract. 
 
 Sift flour once, measure and 
 sift four more times. Beat 
 egg whites and salt with flat 
 wire whisk. When foamy, add cream of tar¬ 
 tar, and continue beating until eggs are stiff 
 enough to hold up in peaks, but not dry. 
 Fold in sugar carefully, 2 tablespoons at a 
 time, until all is used. Fold in flavoring. 
 Then sift small amount of flour over mix¬ 
 ture and fold in carefully; continue until all 
 is used. Pour batter into ungreased angel 
 food pan and bake in slow oven. Begin at 
 275°F. After 30 minutes increase heat slight¬ 
 ly (325°F.); bake 30 minutes more. Remove 
 from oven; invert pan 1 hour. 
 
COCONUT CRESTED 
 ANGEL FOOD 
 
 Use recipe for Swans 
 Down Angel Food. Pour 
 batter into ungreased angel 
 food pan. Sprinkle with y 2 
 cup Baker’s Coconut, Pre¬ 
 mium Shred. Bake in slow 
 oven at least 1 hour. Begin 
 at 275°F. and after 30 min¬ 
 utes increase heat slightly 
 (325°F.) and bake 30 min¬ 
 utes longer. 
 
 CHERRY ANGEL FOOD 
 
 Use recipe for Swans Down Angel Food. 
 Pour about y s of cake batter into ungreased 
 angel food pan. Sprinkle y A cup finely 
 chopped maraschino cherries over it, add 
 another % batter, then y A cup cherries, and 
 remaining batter. Run knife through to bot¬ 
 tom of pan to mix cheries evenly through¬ 
 out. Bake in slow oven at least 1 hour. 
 Begin at 275°F. and after 30 minutes in¬ 
 crease heat slightly (325°F.) and bake 30 
 minutes. 
 
 * 
 
 Tear off and mail with 10c 
 
 SEND THIS COUPON AND 10c FOR 
 YOUR COPY OF 
 
 LATEST CAKE SECRETS 
 
 THIS BOOK IS FULLY ILLUSTRATED IN 
 COLORS THROUGHOUT. CONTAINS 
 SCORES OF FASCINATING RECIPES FOR 
 CAKES, PIES, MUFFINS, COOKIES, ETC. 
 ALSO CONTAINS HELPFUL COOKING 
 INFORMATION THAT EVERY HOUSE¬ 
 WIFE SHOULD HAVE. 
 
 GENERAL FOODS LIMITED, 
 
 Cobourg, Ontario. 
 
 Enclosed is 10c in stamps or coin. Please 
 send me “Latest Cake Secrets." 
 
 NAME 
 
 ADDRESS 
 
 City Prov. 
 
 SD. 59A PRINTED IN CANADA 
 
ECONOMICAL GOLD 
 CAKE 
 
 A Butter Cake Which Uses E99 Yolks Only 
 
 Cuts Well—Stays Moist 
 
 Make It To-Day. Complete Directions Inside. 
 
 a 
 
 ECONOMICAL GOLD CAKE 
 
 (Illustrated on Cover of this Leaflet) 
 
 2 cups sifted Swans Down Cake Flour. 
 
 2 teaspoons baking powder. 
 
 y 2 cup butter or other shortening. 
 
 1 cup sugar. 
 
 3 egg yolks, beaten until thick and lemon- 
 colored. 
 
 % cup milk. 
 
 1 teaspoon vanilla or ^ teaspoon orange 
 extract. 
 
 Sift flour once, measure, add baking pow¬ 
 der, and sift together three times. Cream 
 butter thoroughly, add sugar gradually and 
 cream together until light and fluffy. Add 
 egg yolks and beat well; then flour, altern¬ 
 ately with milk, a small amount at a time. 
 Beat after each addition until smooth. Add 
 flavoring. Beat well. Bake in a greased 
 pan, 8x8x2 inches, in moderate oven 
 (350°F.) 50 minutes, or until done. Spread 
 Luscious Lemon Frosting over cake. Double 
 recipe for two square layers. 
 
■ 
 
 LUSCIOUS 
 
 LEMON 
 
 MUFFINS 
 
 FROSTING 
 
 1 tablespoon grated orange rind. 
 
 3 tablespoons butter. 
 
 3 cups sifted confectioners’ sugar. 
 
 2 tablespoons lemon juice. 
 
 1 tablespoon water. 
 
 Dash of salt. 
 
 You can make 
 from this recipe: 
 
 Fruit Muffins 
 Nut Muffins 
 Jelly Muffins 
 
 Add orange rind to butter; cream well. 
 Add part of sugar gradually, blending after 
 each addition. Combine lemon juice and 
 water; add to creamed mixture, alternately 
 with remaining sugar, until of right con¬ 
 sistency to spread. Beat after each addition 
 until smooth. Add salt. Makes enough frost¬ 
 ing to cover tops and sides of two 9-inch 
 layers, or top and sides of 8 x 8 x 2-inch 
 cake (generously), or about 3 dozen cup 
 cakes. 
 
 (SEE ADDITIONAL RECIPES ON YOUR 
 PACKAGE OF SWANS DOWN CAKE FLOUR). 
 
 2 teaspoons baking powder. 
 
 2 cups sifted Swans Down Cake Flour. 
 
 4 tablespoons melted butter or other shortening. 
 
 2 tablespoons sugar. % teaspoon salt. 
 
 1 egg, well beaten. % cup milk. 
 
 Sift flour once, measure, add baking pow¬ 
 der, sugar, and salt and sift again. Combine 
 egg, milk, and shortening. Add to flour, 
 beating only enough to dampen all flour. Do 
 not attempt to beat the mixture until smooth, 
 
 BASIC RECIPE 
 
 but as soon as all flour is moistened, turn 
 into greased muffin pans. Bake in hot oven 
 (425°F.) 25 minutes, or until done. Makes 12 
 muffins. Muffin pans of different materials 
 are suitable. Cast iron pans give an unusual¬ 
 ly even crust. They should first be heated 
 and greased so the baking of the muffin mix¬ 
 ture may not be retarded by the slow heat¬ 
 ing of the iron pans. 
 
 VARIATIONS OF PLAIN MUFFINS 
 
 Currant Muffins. Use recipe for Muffins, 
 adding y 2 cup currants, washed and dried, to 
 flour mixture. 
 
 Date Muffins. Use recipe for Muffins, add¬ 
 ing % cup dates, seeded and finely cut, to 
 flour mixture. 
 
 Apricot Muffins. Use recipe for Muffins, 
 adding y 2 cup dried apricots, washed, dried, 
 and cut, to flour mixture. 
 
 Nut Muffins. Use recipe for Muffins, add¬ 
 in y 2 cup nut meats, coarsely broken, to flour 
 mixture. 
 
 Surprise Muffins. Use recipe for Muffins. 
 Drop a scant teaspoon of currant jelly on 
 each muffin before baking. 
 
ct4* 
 
 SkortCut 
 
 -to 
 
 Better Jams and Jellies 
 
 Perfect Jams and Jellies . pages 2-3 
 
 Steps to Follow. 
 
 . . 4-5 
 
 Jam Recipes. 
 
 . 6-14 
 
 Jelly Recipes. 
 
 . 15-23 
 
 Marmalades and Relishes . 
 
 . .23-25 
 
 Do's and Don'f's. 
 
 
 Douglas-Pectin, Ltd.,, Cobourg, On*., Canada* 
 ©1936# Canada. 
 
PERFECT JAMS AND JELLIES 
 
 Do you ever stop to think why certain jellies 
 and jams walk off with the blue ribbons in jelly- 
 contests and win cheers from all the family . . . 
 just what stands for perfection in a jelly or a jam? 
 
 Score Cards used for judging in exhibitions 
 and contests rate jellies for flavor, texture, 
 color, and clearness, and give 75 per cent of a 
 score of 100 for perfect flavor and texture. 
 “Perfect flavor” is the flavor of fresh, fully ripe 
 fruit; a jelly of “perfect texture” is one which 
 holds its shape when turned onto a plate, yet 
 quivers when the plate is moved. 
 
 Why Certo Recipes Win 
 
 # Certo jelly recipes are developed with fully 
 ripe fruit instead of the under-ripe fruit com¬ 
 monly used in old-fashioned jelly making. They 
 take you a long way toward perfect flavor. And 
 Certo jelly recipes are designed to give you the 
 most desirable texture at the time the jelly is 
 most apt to be used. They take account of the 
 fact that many jellies grow progressively firmer 
 for a week to a month after they are made. 
 
 About the ideal texture for jams there is far 
 less agreement than for jellies. Some prefer 
 jams which hold the shape of the mold when 
 turned out, while others like softer jams. Either 
 texture may be had with Certo jams. If a jam 
 seems stiffer than desired, simply break it up 
 with a fork before turning out of the glass. 
 
 New Certo Users: Read also pages 3 to 5, 26 to 32 
 
 2 
 
CERTO SHORT-BOIL METHOD 
 
 Scores of jelly and jam exhibition champions 
 and millions of other jelly makers, too, use 
 Certo and the short-boil method of jelly making. 
 Certo gives them sure results. It saves them 
 time. It saves them money. And it gives them 
 better, richer flavored jellies and jams. 
 
 Certo is natural fruit pectin, the substance in 
 fruits that makes jellies “jell” and jams “jam,” 
 refined, concentrated, and bottled. And because 
 the fruits from which jellies are made vary 
 widely in their jelly making properties, there 
 comes with Certo a definite recipe for each fruit. 
 If you will only follow these recipes carefully, 
 you’ll have top-notch results with jelly making. 
 
 In following Certo recipes, you may find that 
 they call for more sugar than you have been 
 accustomed to using. But remember that with 
 Certo no fruit juice boils away in steam and 
 you usually get half again more glasses from the 
 same amount of fruit. So you need this extra 
 sugar to take care of the extra juice. 
 
 Before You Begin . • . 
 
 Now, before you make a single glass of jelly 
 or jam, study the Steps to Follow , on the two 
 following pages. The pictures and the brief 
 instructions here will help you to make every 
 jelly and jam the easiest, surest way—will make 
 every recipe clearer. The Do’s and Don’Is on 
 pages 30 and 31 are worth reading, too, for they 
 are based on the questions most often asked by 
 jelly makers year after year, the country over. 
 
 3 
 
* 
 
 THE STEPS TO FOLLOW 
 
 1. Prepare Fruit: Select fully ripe fruit. Prepare exactly 
 as Tecipe directs. If fruit lacks tartness add yi cup lemon 
 juice when adding sugar. For separating juice for jolly, 
 use i-yard square of Canton flannel, spread over colander. 
 Place prepared fruit in cloth, bring corners together and 
 twist while pressing down on bag. To make jellies from 
 dripped juice, use twice amount of fruit called for in recipe. 
 
 2. Prepare Glasses: Wash, scald, and drain the glasses 
 and tin covers needed, and melt paraffin in a small pot over 
 hot water while making jelly or jam. Use new paraffin; old 
 paraffin often causes spoilage. If tin covers are not avail¬ 
 able, cut out circles of paper to paste over tops of glasses. 
 
 fruit and sugar; or measure both with a standard measur¬ 
 ing cup. (A standard measuring cup holds 8 fluid ounces 
 of liquid or 7 ounces of sugar by weight.) When you 
 measure fruit for jam, pack solidly into cup until juice and 
 fruit come to top. If there is a slight shortage, fill last cup, 
 or fraction of cup, with water. IPnot quite enough juice 
 for jelly, mix water with pulp in jelly bag and squeeze again. 
 
 4 
 
4. Cook Rapidly: For quickest boiling, use an aluminum 
 kettle or saucepan—6- to 8-quart size. The kettle or sauce¬ 
 pan should be less than one-half full of sugar and fruit 
 to permit a full rolling boil , a boil which cannot be stirred 
 down. Use hottest flame. If fire is slow, keep kettle 
 covered after sugar is dissolved until mixture boils. Stir 
 occasionally while coming to a boil, and while boiling. 
 
 5 . Add Corto: For jelly , add Certo as soon as fruit juice 
 and sugar mixture comes to a boil; then bring to a full rolling 
 boil and boil hard for exact time stated in the recipe, stirring 
 constantly. For jam, cook fruit and sugar mixture at full 
 rolling boil, stirring constantly, for exact time specified; 
 then remove from fire and stir in Certo. Time boil by the clock. 
 
 6. Skim, Pour, Paraffin: Skim and pour directly from the 
 kettle into the clean, freshly scalded glasses. Cool jam, if 
 directed, and ladle into glasses; stirring occasionally in the 
 kettle to distribute fruit. Leave '/Z-inch space at top of each 
 glass. Paraffin at once as directed on page 26. When cool, 
 cover glasses with scalded tin covers or tightly pasted paper 
 covers. Be sure to store in a cool, dry place. 
 
 5 
 
INDEX TO JAM RECIPES 
 
 Page 
 
 Apricot, Fresh, Jam. • 9 
 
 Apricoty Driedy Jam . 12 
 
 Apricoty Driedy and 
 
 Pineapple Jam. • • 13 
 
 Blackberry Jam. ... 7 
 
 Blueberry Jam .... 7 
 
 Canned Fruit Jams . 13,14 
 
 Cherry, Sour, Jam • . 10 
 
 Cherry, Sweet, Jam . 10 
 
 Cranberry Conserve . 8 
 
 Cranberry Jam .... 8 
 
 Cranberry Jam, Spiced 8 
 
 Currant Jam. 8 
 
 Fig, Fresh, Jam • • • • 8 
 
 Fig, Dried, Jam • • .13 
 
 Fruit Conserve .... 14 
 
 Page 
 
 Gooseberry Jam ... 8 
 
 Grape Jam.12 
 
 Huckleberry Jam • . • 7 
 
 Loganberry Jam • • • 7 
 
 Peach Jam •••••• If 
 
 Pear Jam.1) 
 
 Pineapple, Fresh, Jam 9 
 
 Plum Jam ...•••• If 
 
 Prune Jam ...••• 11 
 
 Quince Jam. ..... 12 
 
 Raspberry Jam .... 7 
 
 Rhubarb Jam ..... 11 
 
 Strawberry Jam ... 7 
 
 Strawberry and 
 
 Pineapple Jam ... 9 
 
 Vegetable Marrow 
 
 and Ginger Jam • • 10 
 
 Many recipes for local fruits not con¬ 
 tained in this book may be obtained by 
 writing to Jane Taylor Allen, General 
 Foods, Ltd., Cobourg, Ont., Canada. 
 
 JAMS 
 
 6 
 
CRUSHED STRAWBERRY JAM 
 BLACKBERRY JAM 
 
 4 cups (2 lbs.) prepared fruit 
 7 cups (3 lbs.) sugar Vz bottle Certo 
 
 To prepare fruit, grind about 2 quarts fully ripe berries, or 
 crush completely one layer at a time so that each berry is 
 reduced to a pulp. Measure sugar and prepared fruit into 
 large kettle, mix well, and bring to a full rolling boil over 
 hottest fire. Stir constantly before and while boiling. Boil 
 hard 2 minutes. Remove from fire and stir in Certo. Then 
 stir and skim by turns for just 5 minutes to cool slightly, 
 to prevent floating fruit. Pour quickly. Paraffin and cover 
 as directed on page 26. Makes about 10 glasses (6 fluid 
 ounces each). 
 
 RED RASPBERRY JAM 
 LOGANBERRY JAM 
 
 4 cups (2 lbs.) prepared fruit 
 6V2 cups (2% lbs.) sugar V 2 bottle Certo 
 
 To prepare fruit, crush or grind about 2 quarts fully ripe 
 berries. Measure sugar and prepared fruit into large kettle, 
 mix well, and bring to a full rolling boil over hottest fire. 
 Stir constantly before and while boiling. Boil hard 1 min¬ 
 ute. Remove from fire and stir in Certo. Then stir and 
 skim by turns for just 5 minutes to cool slightly, to prevent 
 floating fruit. Pour quickly. Paraffin and cover as directed 
 on page 26. Makes about 10 glasses (6 fluid ounces each). 
 
 BLUEBERRY JAM 
 HUCKLEBERRY JAM 
 
 4% cups (2y 4 lbs.) prepared fruit 
 7 cups (3 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, crush about i x A quarts fully ripe berries. 
 Add juice of 1 lemon and grated rind of Ai lemon. Measure 
 sugar and prepared fruit into large kettle, mix well, and 
 bring to a full rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 2 minutes. Remove 
 from fire and stir in Certo. Skim; pour quickly. Paraffin 
 and cover as directed on page 26. Makes about 12 glasses 
 <6 fluid ounces each). 
 
 JAMS 
 
 7 
 
RED OR BLACK CURRANT JAM 
 GOOSEBERRY JAM 
 
 4 cups (2 lbs.) crushed fruit 7Vz cups (3 Vi lbs.) sugar 
 % cup water V 2 bottle Certo 
 
 To'prepare fruit, crush thoroughly or grind about 2 pounds 
 fully ripe fruit; measure into large kettle. With red cur¬ 
 rants, add ]/2 cup water; stir until mixture boils. {With 
 black currants, use K cup water.) Simmer, covered, 15 
 minutes. Add sugar, mix well, and bring to a full rolling-boil 
 over hottest fire. Stir constantly before and while boiling. 
 Boil hard 1 minute. Remove from fire and stir in Certo. 
 Skim; pour quickly. Paraffin and cover as directed on page 
 26. Makes about 11 glasses (6 fluid ounces each). 
 
 CRANBERRY JAM (PLAIN OR SPICED) 
 CRANBERRY CONSERVE 
 
 7 1 /2 cups (3V2 lbs.) prepared cranberries 
 SV 2 cups (2 lbs. 6 or.) sugar V 2 bottle Certo 
 
 To prepare fruit, add 4 cups water to 2 quarts (2 pounds) 
 fully ripe cranberries. (For Spiced Cranberry Jam, add 
 teaspoon ground cloves and 1 teaspoon cinnamon; for Cran¬ 
 berry Conserve, add 1 cup seeded raisins, chopped.) Bring 
 to a boil, cover, and simmer 10 minutes. (Sieve pulp, if de¬ 
 sired.) Measure sugar into large kettle. Add prepared fruit, 
 filling up last cup with water if necessary. Mix well and 
 bring to Sifull rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 1 minute. Remove from 
 fire and stir in Certo. Skim; pour quickly. Paraffin and 
 cover as directed on page 26. Makes about 12 glasses. 
 
 FRESH FIG JAM 
 
 4 cups (2 lbs.) prepared fruit 
 8 cups (3V2 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, remove stem ends from about 2 pounds 
 fully ripe figs. Crush thoroughly or grind. Add juice of 2 
 lemons. Measure sugar and prepared fruit into large kettle, 
 mix well, and bring to a full rolling boil over hottest fire. 
 Stir constantly before and while boiling. Boil hard 1 min¬ 
 ute. Remove from fire and stir in Certo. Skim; pour quick¬ 
 ly. Paraffin and cover as directed on page 26. Makes about 
 12 glasses (6 fluid ounces each). 
 
 JAMS 
 
 8 
 
FRESH APRICOT JAM 
 
 3 cups (lV 2 lbs.) prepared fruit 
 1/4 cup lemon juice 7 cups (3 lbs.) sugar 
 
 V 2 bottle Certo 
 
 To prepare fruit, pit about 2 pounds fully ripe apricots, 
 cut into small pieces, and crush thoroughly or grind. Do 
 not peel. Squeeze juice of 2 medium lemons. Measure 
 sugar and prepared fruit into large kettle, mix well, and 
 bring to a full rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 1 minute. Remove 
 from fire and stir in Certo. Skim; pour quickly. Paraffin 
 and cover as directed on page 26. Makes about 9 glasses 
 (6 fluid ounces each). _| 
 
 FRESH PINEAPPLE JAM 
 
 4 cups (2 lbs.) prepared fruit 
 7 cups (3 liss.) sugar 1 bottle Certo 
 
 To prepare fruit, pare 2 medium fully ripe pineapples. Chop 
 very fine or grind, using finest knife of food chopper. Measr- 
 ure sugar and prepared fruit into large kettle, mix well, and 
 bring to a full rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 1 to 2 minutes. Remove 
 from fire and stir in Certo. Then stir and skim by turns foe 
 just 5 minutes to cool slightly, to prevent floating fruit. 
 Pour quickly. Paraffin and cover as directed on page 26. 
 Makes about 11 glasses (6 fluid ounces each). 
 
 STRAWBERRY AMD PINEAPPLE JAM 
 
 3 V 2 cups (1% lbs.) prepared fruit 
 6 V 2 cups (2% lbs.) sugar Vz bottle Certo 
 
 To prepare fruit, crush completely or grind about 1 quart 
 fully ripe berries. Each berry must be reduced to a pulp. 
 Cut fine or grind 1 medium fully ripe pineapple or use 1 
 No. 2 can crushed pineapple. Combine fruits. Measure 
 sugar and prepared fruit into large kettle, mix well, and 
 bring to a full rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 3 minutes. Remove 
 from fire and stir in Certo. Then stir and skim by turns 
 for just s minutes to cool slightly, to prevent floating 
 fruit. Pour quickly. Paraffin and cover as directed on 
 page 26. Makes about 9 glasses (6 fluid ounces each). 
 
 JAMS 
 
 9 
 
SOUR CHERRY JAM 
 
 4 cups (2 lbs.) prepared fruit 
 7 cups (3 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, pit about 2)4 pounds fully ripe cherries. 
 Crush thoroughly or grind. Add )4 cup water, bring to 
 a boil, cover, and simmer 15 minutes. (For stronger cherry 
 flavor, add )4 teaspoon almond extract before pouring.) 
 Measure sugar into large kettle. Add prepared fruit, pack¬ 
 ing each cup solidly and filling up the last cup with water, 
 if necessary. Mix well and bring to a full rolling boil over 
 hottest fire. Stir constantly before and while boiling. Boil 
 hard 3 minutes. Remove from fire and stir in Certo. Then 
 stir and skim by turns for just 5 minutes to cool slightly, 
 to prevent floating fruit. Pour quickly. Paraffin and cover 
 as directed on page 26. Makes about 11 glasses (6 fluid 
 ounces each). 
 
 SWEET CHERRY JAM 
 
 Use recipe for Sour Cherry Jam (above), adding )4 cup 
 lemon juice to prepared fruit and boiling 5 minutes instead 
 of 3 minutes. 
 
 VEGETABLE MARROW AND 
 GINGER JAM 
 
 3 cups (IV 2 lbs.) prepared marrow 
 7 l /2 cups (3% lbs.) sugar x /\ cup (2 oz.) water 
 3 teaspoons powdered ginger 
 Juice of 1 lemon 1 bottle Certo 
 
 Peel a large marrow, discarding skin, seeds, and pithy por¬ 
 tion around seeds. Cut 2 lbs. into small pieces, cover with 
 water and let stand overnight. Pour off water and chop 
 marrow very fine. Add % cup water and simmer, covered, 
 for 20 minutes. Measure sugar, 3 cups of prepared marrow, 
 lemon juice, and powdered ginger into large kettle. Mix 
 well and bring to a full rolling boil over hottest fire. Stir 
 constantly before and while boiling. Boil hard 2 minutes. 
 Remove from fire and stir in Certo. Let stand 5 minutes to 
 cool slightly. Pour quickly. Paraffin and cover as directed 
 on page 26. Makes about 13 glasses (6 fluid ounces each). 
 
 JAMS 
 
 10 
 
RHUBARB JAM 
 
 3 cups (1V 2 lbs.) prepared fruit 
 5 cups (2V4 lbs.) sugar V2 bottle Certo 
 
 To prepare fruit, slice fine or chop about 2 pounds rhubarb. 
 Do not peel. Red-stalked rhubarb gives the best color. 
 Add 1 cup sugar; let stand 15 minutes. This cup of sugar 
 is in addition to the 5 cups specified above. If desired add 
 1 teaspoon ginger or other spice. If stalks are not red, red 
 coloring may be added. Measure sugar and prepared fruit 
 into large kettle. Mix well and bring to a full rolling boil 
 over hottest fire. Stir constantly before and while boiling. 
 Boil hard 3 minutes. Remove from fire and stir in Certo. 
 Skim and pour quickly. Paraffin and cover as directed on 
 page 26. Makes a bout 8 glasses (6 fluid ounces each). 
 
 PLUM JAM RIPE PRUNE JAM 
 
 4 cups (2 lbs.) crushed fruit 7 Vz cups (314 lbs.) sugar 
 1/2 cup water V2 bottle Certo 
 
 To prepare fruit, pit about 2 >2 pounds fully ripe fruit. Do 
 
 not peel. Cut into small pieces and crush thoroughly. Meas¬ 
 ure fruit, solidly packed, and water into a large kettle. 
 (For Ripe Prune Jam, add juice of 1 lemon.) Stir until mix¬ 
 ture boils, cover, and simmer 15 minutes. Add sugar, mix 
 well, and bring to a full rolling boil over hottest fire. Stir 
 constantly before and while boiling. Boil hard 1 minute. 
 Remove from fire and stir in Certo. Skim; pour quickly4 
 Paraffin and cover as directed on page 26. Makes about 11 
 glasses (6 fluid ounces e ach). ____ 
 
 PEACH JAM P^ AR JAM 
 
 3 V 2 cups (1% lbs.) prepared fruit 
 71/2 cups ( 3*4 lbs. ) sugar 1 bottle Certo 
 
 To prepare fruit, peel about 2 pounds fully ripe fruit. 
 Grind or chop very fine. If desired, about 3 teaspoons 
 spice may be added. Measure sugar and prepared fruit, 
 tightly packed, into large kettle, mix well, and bring to a 
 full rolling boil over hottest fire. Stir constantly before and 
 while boiling. Boil hard 1 minute. Remove kettle from fire 
 and stir in Certo. Then stir and skim by turns for just 
 5 minutes to cool jam slightly, to prevent floating fruit. 
 Pour quickly. Paraffin and cover as directed on page 26. 
 Makes about 10 glasses (6 fluid ounces each). 
 
 JAMS 
 
 11 
 
QUINCE JAM 
 
 5 cups (2Vz lbs.) prepared fruit 
 7 cups (3 lbs.) sugar Vfe bottle Certo 
 
 To prepare fruit, peel and core about 3 pounds fully ripe 
 quinces. Grind, using finest knife of food chopper. Add 
 1 Y cups water and juice of 1 lemon. Bring to a boil, cover, 
 and simmer 15 minutes. Measure sugar and prepared fruit 
 into large kettle, mix well, and bring to a full rolling boil 
 over hottest fire. Stir constantly before and while boiling. 
 Boil hard 1 minute. Remove from fire and stir in Certo. 
 Skim; pour quickly. Paraffin and Cover as directed on page 
 26. Makes about 11 glasses (6 fluid oimces each). 
 
 GRAPE JAM 
 
 4V 2 cups (2V4 lbs.) prepared fruit 
 7 cups (3 lbs.) sugar V 2 bottle Certo 
 
 To prepare fruit, slip skins from about 3 pounds fully ripe 
 grapes. Simmer pulp, covered, 5 minutes. Remove seeds 
 by sieving. Chop or grind skins and add to pulp. (Concord 
 grapes give best color and flavor. If wild grapes, Malagas, 
 or other tight-skinned grapes are used, stem, crush, and 
 simmer with Y cup water 30 minutes. Sieve and measure. 
 Use 4 cups prepared fruit and add juice of 2 medium lemons.) 
 Measure sugar and prepared fruit into large kettle, mix 
 well, and bring to a full rolling boil over hottest fire. Stir 
 constantly before and while boiling. Boil hard 1 minute. 
 Remove from fire and stir in Certo. Pour quickly. Paraffin 
 and cover as directed on page 26. Makes about n glasses 
 (6 fluid ounces each). 
 
 DRIED APRICOT JAM 
 
 4 cups (2 lbs.) prepared fruil 
 7 cups (3 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, add 3 Y cups water to Yz pound apricots. 
 Cover, let stand 4 hours or overnight. Then simmer, cov¬ 
 ered, 30 minutes. Drain, grind or chop fine, and mix with 
 juice. Measure sugar into large kettle, add prepared fruit, 
 filling up last cup with water if necessary. Mix well, bring 
 to full rolling boil over hottest fire. Stir constantly before 
 and while boiling. Boil hard 1 minute. Then remove kettle 
 from fire and stir in Certo. Skim; pour quickly. Paraffin 
 and cover as directed on page 26. Makes about n glasses 
 (6 fluid ounces each). 
 
 JAMS 
 
 12 
 
DRIED APRICOT AND PINEAPPLE JAM 
 
 4 cups (2 lbs.) prepared fruit 
 7 cups (3 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, add 2 cups water to Y* pound apricots. 
 Cover and let stand 4 hours or overnight. Then simmer, 
 covered, 30 minutes. Drain fruit, grind or chop fine, and 
 mix with juice. Crush well or grind 1 medium, fully ripe 
 pineapple or use 1 No. 2 can crushed pineapple. Measure 
 sugar and prepared fruit into large kettle, filling up the last 
 cup with water if necessary. Mix well and bring to a full 
 rolling boil over hottest fire. Stir constantly before and 
 while boiling. Boil hard 1 minute. Then remove kettle 
 from fire and stir in Certo. Skim; pour quickly. Paraffin 
 and cover as directed on page 26. Makes about 11 glasses 
 (6 fluid ounces each). 
 
 DRIED FIG JAM 
 
 3 cups (l% lbs.) prepared fruit 
 5 cups (214 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, add 2 cups water and juice of 1 lemon to 
 y A pound stemmed stewing figs. Cover, let stand 4 hours or 
 overnight. Drain, chop fine, mix with juice. Measure sugar 
 into large kettle, add prepared fruit, filling up the last cup 
 with water if necessary. Mix well, bring to a full rolling boil 
 over hottest fire. Stir constantly before and while boiling. 
 Boil hard 1 minute. Then remove kettle from fire and stir 
 in Certo. Pour quickly. Paraffin and cover as directed on 
 page 26. Makes about 9 glasses (6 fluid ounces each). 
 
 CANNED APRICOT, CHERRY, BERRY, 
 PEACH, OR PLUM JAM 
 
 2 cups (l lb«) prepared fruit 
 314 cups (ll/ 2 lb$.) sugar V 2 bottle Certo 
 
 To prepare fruit, drain syrup from canned fruit or any de¬ 
 sired combination of fruits. Crush fruit well. Measure 
 sugar and prepared fruit into large kettle, mix well, and 
 bring to a full rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 1 minute. Remove from 
 fire and stir in Certo. Skim, pour quickly. Paraffin and 
 cover as directed on page 26. Makes about 6 glasses (6 fluid 
 ounces each). 
 
 JAMS 
 
 13 
 
CANNED PINEAPPLE JAM 
 
 2 cups (1 lb.) prepared fruit 
 3 l /z cups (IV2 lbs.) sugar y 2 bottle Certo 
 
 To prepare fruit, use 1 No. 2 can of pineapple. Grind or 
 chop fine. Juice of 1 lemon may be added, if more tart jam 
 is desired. Measure sugar and prepared fruit into large 
 kettle, mix well, and bring to a full rolling boil over hottest 
 fire. Stir constantly before and while boiling. Boil hard K 
 minute. Remove from fire and stir in Certo. Then stir and 
 skim by turns for just 3 minutes to cool slightly, to prevent 
 floating fruit. Pour quickly. Paraffin and cover as directed 
 on page 26. Makes about 6 glasses (6 fluid ounces each). 
 
 CANNED PINEAPPLE AND 
 APRICOT JAM 
 
 4 cups (2 lbs.) prepared fruit 
 6 V 2 cups (2% lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, crush fruit from 1 No. 2 can pineapple and 
 
 I No. 2 can apricots. Follow directions in recipe for Canned 
 Pineapple Jam (above). Boil hard 2 minutes. Makes about 
 
 II glasses (6 fluid ounces each). 
 
 FRUIT CONSERVE 
 
 3 cups (P /2 lbs.) prepared fruit V 2 lb. seeded raisins 
 1 cup nut meats, finely chopped 
 5 cups (2 1 /* lbs.) sugar y 2 bottle Certo 
 
 Prepare fruits (fresh, canned, or dried) according to direc¬ 
 tions in the jam recipe for each fruit. Simmer, if directed. 
 Add juice of 1 lemon, if fruit lacks tartness. Do not simmer 
 raisins. Almonds darken mixture less than other nuts. 
 Measure sugar and prepared ingredients into large kettle. 
 Follow directions in recipe for Canned Pineapple Jam 
 (above) boiling hard for 1 minute instead of K minute. 
 Makes about 9 glasses (6 fluid ounces each). 
 
 New Certo Users: Read also pages 3 to 5, 26 to 32. 
 
 JAMS 
 
 14 
 
INDEX TO JELLIES. 
 
 MARMALADES .... RELISHES 
 
 Page 
 
 Apple Jelly.18 
 
 Blackberry Jelly . • . 16 
 
 Blueberry Jelly .... 17 
 
 Canned Fruit Syrup 
 
 Jellies.. 21 
 
 Cherry, Sour, Jelly . . 17 
 Cherry, Wild, Jelly. . 17 
 Chokecherry Jelly . . 17 
 Crabapple Jelly ... 18 
 Cranberry Jelly . . ; 20 
 
 Currant Jelly.16 
 
 Elderberry Jelly ... 21 
 Ginger Marmalade . . 24 
 Grapefruit Jelly ... 23 
 Grapefruit Marmalade 24 
 
 Grape Jelly.21 
 
 Grape Jelly, 
 
 Bottled Juice . ... 20 
 
 lemon Jelly. ..... 23 
 
 Loganberry Jelly ... 16 
 
 Page 
 
 Mint Jelly.20 
 
 Grange Jelly.23 
 
 Orange Marmalade. . 23 
 Orange and Grape¬ 
 fruit Marmalade . . 24 
 Orange, Grapefruit and 
 Lemon Marmalade . 24 
 
 Orange, Seville, 
 
 Marmalade .... 23 
 
 Peach Jelly.19 
 
 Peach Marmalade . . 24 
 
 Pepper Relish.25 
 
 Pineapple Jelly. ... 18 
 
 Plum jelly.19 
 
 Prune Jelly.19 
 
 Quince Jelly.19 
 
 Raspberry, Red, 
 
 Jelly.16 
 
 Raspberry, Black, 
 
 Jelly.21 
 
 Rhubarb Jelly.18 
 
 Saskatoon Jelly. ... 21 
 
 Spiced Jelly.22 
 
 Strawberry jelly ... 16 
 
 Tomato Relish.25 
 
 Venison Jelly.22 
 
 Many recipes for local fruits not con¬ 
 tained in this book may be obtained by 
 writing to Jane Taylor Allen, General 
 Foods, Ltd., Cobourg, Ont., Canada. 
 
 JELLIES 
 
 15 
 
STRAWBERRY JELLY 
 BLACKBERRY JELLY 
 
 4 cups (2 lbs.) berry juice 
 2 tablespoons lemon juice 
 8 cups ( 3V 2 lbs.) sugar 1 bottle Certo 
 
 To prepare juice, crush thoroughly or grind about 3 quarts 
 fully ripe berries. Place in jelly cloth or bag and squeeze 
 out juice. Squeeze and strain juice from 1 medium lemon. 
 Measure sugar and juice into large saucepan and mix. 
 Brin^ to a boil over hottest fire and at once add Certo,* 
 stirring constantly. Then bring to a full rolling boil and boil 
 hard minute. Remove from fire, skim, pour quickly. Par¬ 
 affin and cover as directed on page 26. Makes about 12 
 glasses (6 fluid ounces each). 
 
 redHraspberry jelly ™~ 
 
 LOGANBERRY JELLY 
 
 4 cups (2 lbs.) juice 
 
 7Vz cups (3Vt lbs.) sugar 1 bottle Certo 
 
 To prepare juice, crush thoroughly or grind about 3 quarts 
 fully ripe berries. Place in jelly cloth or bag and squeeze 
 out juice. Measure sugar and juice into large saucepan and 
 mix. Bring to a boil over hottest fire and at once add Certo, 
 stirring constantly. Then bring to a full rolling boil and boil 
 hard % minute. Remove from fire, skim, pour quickly. 
 Paraffin and cover as directed on page 26. Makes about it 
 glasses (6 fluid ounces each). 
 
 RED OR BLACK CURRANT JELLY 
 
 5 cups (2V4 lbs.) juice 
 7 cups (3 lbs.) sugar V 2 bottle Certo 
 
 With black currants, crush about 3 pounds fully ripe fruit; 
 add 3 cups water. With red currants, crush about 4 pounds 
 fully ripe fruit; add 1 cup water. To prepare juice, bring 
 mixture to a boil, cover, and simmer 10 minutes. Place 
 fruit in jelly cloth or bag and squeeze out juice. Measure 
 sugar and juice into large saucepan and mix. Bring to a boil 
 over hottest fire and at once add Certo, stirring constantly. 
 T hen bring to a full rolling boil and boil hard l /z minute. 
 Remove from fire, skim, pour quickly. Paraffin and cover 
 as directed on page 26. Makes about 11 glasses (6 fluid 
 ounces each). 
 
 JELLSES 
 
 16 
 
SOUR CHERRY JELLY 
 
 3 V 2 cups ( 1 % lbs.) juice 
 7 cups (3 lbs.) sugar 1 bottle Certo 
 
 To prepare juice, stem and crush about 3 pounds fully ripe 
 cherries. Do not pit. Add A cup water, bring to a boil, 
 cover, and simmer 10 minutes. (For stronger cherry flavor, 
 add l /i teaspoon almond extract before, pouring.) Place 
 fruit in jelly cloth or bag and squeeze out juice. Measure 
 sugar and juice into large saucepan and mix. Bring to a 
 boil over hottest fire and at once add Certo, stirring con¬ 
 stantly. Then bring to a full rolling boil and boil hard 
 A minute. Remove from fire, skim, pour quickly. Paraffin 
 and cover as directed 011 page 26. Makes about 10 glasses 
 (6 fluid ounces each). 
 
 W'SLD CHERRY JELLY 
 CHOKECHERRY JELLY 
 
 3 cups (V /2 lbs.) juice 
 
 6 V 2 cups (2 3 /i lbs.) sugar 1 bottle Certo 
 
 To prepare juice, stem about 3 pounds fully ripe cherries. 
 Add 3 cups water. Bring to a boil, cover, and simmer 15 
 minutes. (For stronger cherry flavor, add 4 tablespoons 
 crushed pits during simmering, or A teaspoon almond ex¬ 
 tract before pouring.) Place fruit in jelly cloth or bag and 
 squeeze out juice. Measure sugar and juice into large sauce¬ 
 pan and mix. Bring to a boil over hottest fire and at once 
 add Certo, stirring constantly. Then bring to a full rolling 
 boil and boil hard 1 minute. Remove from fire, skim, pour 
 quickly. Paraffin and cover as directed on page 26. Makes 
 about 9 glasses (6 fluid ounces each). 
 
 BLUEBERRY JELLY 
 
 4 cups (2 lbs.) juice 
 
 7V \2 cups (3*4 lbs.) sugar 1 bottle Certo 
 
 Crush thoroughly about 3 pounds fully ripe blueberries. 
 Place fruit in kettle, cover, and put on stove for just 5 min¬ 
 utes, stirring occasionally. Place fruit in jelly cloth or bag 
 and squeeze out juice. Measure sugar and juice into large 
 saucepan and mix. Bring to a boil over hottest fire and at 
 once add Certo, stirring constantly. Then bring to a full 
 rolling boil and boil hard A minute. Remove from fire, 
 skim, pour quickly. Paraffin and cover as directed on page 
 26. Makes about n glasses (6 fluid ounces each). 
 
 JELLSES 
 
 17 
 
RIPE PINEAPPLE JELLY 
 
 3 cups (IV 2 *bs.) juiae 
 
 t 6V 2 cups (2% lbs.) sugar 1 bottle Certo 
 
 To prepare juice, pare 2 medium, fully ripe pineapples. 
 Chop very fine or grind. Place in jelly cloth or bag and 
 squeeze out juice. Measure sugar and juice into large sauce¬ 
 pan and mix. Bring to a boil over hottest fire and at once 
 add Certo, stirring constantly. Then bring to a full rolling 
 boil and boil hard minute. Remove from fire, skim, pour 
 quickly. Paraffin and cover as directed on page 26. .Makes 
 about g glasses (6 fluid ounces each). 
 
 RHUBARB JELLY 
 
 3 V 2 cups (1% lbs.) juice 
 7 l /2 cups (3^ lbs.) sugar 1 bottle Certo 
 
 To prepare juice, cut about 3 pounds of fully ripe red- 
 stalked rhubarb into i-inch pieces and put through food 
 chopper. Place fruit in jelly cloth or bag and squeeze out 
 juice. Measure sugar and juice into large saucepan and 
 mix. Bring to a boil over hottest fire and at once add 
 Certo, stirring constantly. Then bring to a full rolling boil 
 and boil hard minute. Remove from fire, skim, pour 
 quickly. Paraffin and cover as directed on page 26. Makes 
 about 11 glasses (6 fluid ounces each). 
 
 APPLE JELLY 
 CRABAPPLE JELLY 
 
 5 cups (2*/ 2 lbs.) juice 
 
 7 V 2 cups ( 3 Vi lbs.) sugar V 2 bottle Certo 
 
 To prepare juice, remove blossom and stem ends from about 
 3 pounds fully ripe fruit, and cut apples in small pieces. Do 
 not peel or core. Add 4 cups water, cover, and simmer 10 
 minutes. Crush with masher, and simmer, covered, 3 min¬ 
 utes longer. (With soft, very sweet apples, add juice of r 
 lemon to prepared juice before measuring.) Place fruit in 
 jelly cloth or bag and squeeze out juice. Measure sugar and 
 juice into large saucepan and mix. Bring to a boil over hot¬ 
 test fire and at once add Certo, stirring constantly. Then 
 bring to a full rolling boil and boil hard l /i minute. Remove 
 from fire, skim, pour quickly. Paraffin and cover as directed 
 on page 26. Makes about 12 glasses (6 fluid ounces each). 
 
 JELLIES 
 
 18 
 
PLUM JELLY 
 
 RIPE PRUNE JELLY 
 
 4 cups (2 lbs.) juice 
 7 V\ 2 cups (314 lbs.) sugar V2 bottle Certo 
 
 To"prepare juice, crush thoroughly 4 pounds fully ripe fruit. 
 Do not peel or pit. Add 1 cup water (and juice of 1 lemon 
 with prunes). Bring to a boil, cover, and simmer 10 min¬ 
 utes. Place in jelly cloth or bag; squeeze out juice. Measure 
 sugar and juice into large saucepan and mix. Bring to a boil 
 over hottest fire and at once add Certo, stirring constantly. 
 Then bring to a full rolling boil and boil hard >2 minute. Re¬ 
 move from fire, skim, pour quickly. Paraffin and cover as 
 directed on page 26. Makes about n glasses (6 fluid ounces 
 each). 
 
 PEACH JELLY 
 
 3 cups (IV 2 lbs.) juice 
 
 6% cups (2% lbs.) sugar 1 bottle Certo 
 
 To prepare juice, remove pits from about 3 A pounds 
 peaches. Do not peel. Crush peaches thoroughly. Add A 
 cup water, bring to a boil, cover, and simmer 5 minutes. 
 Place fruit in jelly cloth or bag and squeeze out juice. Meas¬ 
 ure sugar and juice into large saucepan and mix. Bring to a 
 boil over hottest fire and at once add Certo, stirring con¬ 
 stantly. Then bring to a full rolling boil and boil hard A 
 minute. Remove from fire, skim, pour quickly. Paraffin 
 and cover as directed on page 26. Makes about 9 glasses (6 
 fluid ounces each). 
 
 QUINCE JELLY 
 
 41/2 cups (214 lbs.) juice 
 71/ 2 cups (314 *bs.) sugar V2 bottle Certo 
 
 To prepare juice, remove cores, blossom and stem ends from 
 about 3 pounds fully ripe quinces. Do not peel. Grind fine 
 and add 4 A cups water. Simmer, covered, 15 minutes. 
 Place in jelly cloth or bag; squeeze out juice. (With fruit 
 lacking tartness, add the juice of 1 lemon to prepared juice.) 
 Measure sugar and juice into large saucepan and mix. 
 Bring to a boil over hottest fire and at once add Certo, stir¬ 
 ring constantly. Then bring to a full rolling boil and boil 
 hard >2 minute. Remove from fire, skim, pour quickly. 
 Paraffin and cover as directed on page 26. Makes about n 
 glasses (6 fluid ounces each). 
 
 JELL3ES 
 
 19 
 
CRANBERRY JELLY 
 
 6 cups (3 lbs.) juice end pulp from cooked fruit 
 5 cups (2% lbs.) sugar y 2 bottle Certo 
 
 Add 5 cups water to cranberries and simmer, covered, 15 
 minutes. Force through fine sieve. Measure, juice and pulp 
 and sugar into large saucepan, stir, and bring to a boil. At 
 once add Certo, stirring constantly, and bring again to a 
 full rolling boil. Boil hard 1 minute. Remove from fire, let 
 stand x minute, skim, pour quickly. Paraffin and cover as 
 directed on page 26. Makes about 12 glasses (6 fluid ounces 
 each). 
 
 FRESH mm JELLY 
 
 1 cup (4 oz.) spearmint leaves and stems, packed 
 Vz cup cider vinegar 1 cup water 
 
 3V2 cups (IV2 lbs.) sugar green coloring 
 
 % bottle Certo 
 
 Wash spearmint. Do not remove the leaves from stems. 
 Measure into 3-quart saucepan and press with wooden 
 potato masher or glass. Add vinegar, water, and sugar 
 and mix. Bring to a boil over hottest fire. While mixture 
 is coming to a boil, add coloring to give desired shade. 
 Use coloring which fruit acids do not fade. As soon as mix¬ 
 ture boils, add Certo, stirring constantly. Then bring to a 
 full rolling boil and boil hard X minute. Remove from fire 
 and skim. To remove all trace of mint leaves, pour hot 
 jelly through fine sieve into glasses. Paraffin and cover 
 as directed on page 26. Makes about 5 glasses (6 fluid 
 ounces each). 
 
 Spearmint extract may be used in place of fresh spear¬ 
 mint. Omit mint leaves; add X to iX teaspoons 
 extract after jelly is removed from fire. 
 
 GRAPE JELLY FROM BOTTLED JU8CE 
 
 2 cups (I lb.) juice 
 
 3Vz cups ( 1 % lbs.) sugar V 2 bottle Certo 
 
 ’Measure sugar and juice into large saucepan and mix. 
 Bring to a boil over hottest fire and at once add Certo, 
 stirring constantly. Then bring to a full rolling boil and boil 
 hard X minute. Remove from fire, skim, pour quickly. Par¬ 
 affin and cover as directed on page 26. Makes about 3 
 glasses (6 fluid ounces each). 
 
 JELLIES 
 
 20 
 
FRESH GRAPE JELLY 
 
 4 cups (2 Sbs.) juice 
 
 7 V\i cups ( 3*4 lbs.) sugar V2 bottle Certo 
 
 To prepare juice, stem about 3 pounds fully ripe grapes and 
 crush thoroughly. Add >2 cup water, bring to a boil, cover, 
 and simmer 10 minutes. Place fruit in jelly cloth or bag and 
 squeeze out juice. (If Malagas or other tight-skinned grapes 
 are used, the juice of 1 lemon should be added to prepared 
 juice.) Measure sugar and juice into large saucepan and 
 mix. Bring to a boil over hottest fire and at once add Certo, 
 stirring constantly. Then bring to a full rolling boil and boil 
 hard'K minute. Remove from fire, skim, pour quickly. 
 Paraffin and cover as directed on page 26. Makes about 11 
 glasses <6 fluid ounces each). 
 
 SASKATOON JELLY ELDERBERRY JELLY 
 BLACK RASPBERRY JELLY 
 
 3 cups (IV 2 lbs.) berry juice 
 V 2 cup lemon juice 
 
 7 V .2 cups ( 31/4 *bs.) sugar 1 bottle Certo 
 
 To prepare juice, remove larger stems from about 4 pounds 
 fully ripe berries; place in kettle and crush. Heat gently 
 until juice starts to flow, then simmer, covered, 15 minutes. 
 Place in jelly cloth or ba*g and squeeze out juice. Squeeze 
 and strain juice from 4 medium lemons. Measure sugar 
 and juice into large saucepan and mix. Bring to a boil 
 over hottest fire and at once add Certo, stirring con¬ 
 stantly. Then bring to a full rolling boil and boil hard 
 K minute. Remove from fire, skim, pour quickly. Paraffin 
 and cover as directed on page 26. Makes about 10 glasses. 
 
 JELLY FROM CANNED FRUIT SYRUP 
 
 2 cups (1 lb.) syrup 
 
 4 cups (1 % lbs.) sugar V2 bottle Certo 
 
 Drain syrup from canned fruit. Juice of 1 lemon may be 
 added to measured syrup, if it lacks flavor or tartness. Meas¬ 
 ure sugar and syrup into large saucepan. Mix and bring to 
 a boil over hottest fire. Stir constantly before and while 
 boiling. As soon as mixture boils, add Certo, stirring con¬ 
 stantly, and bring to a full rolling boil. Remove from fire, 
 skim, pour quickly. Paraffin and cover as directed on page 
 26. Makes about 6 glasses (6 fluid ounces each). 
 
 JELLIES 
 
 21 
 
RED SPICED JELLY 
 
 V/4 cups water 2 teaspoons whole allspice 
 V 2 cup cider vinegar 2 three-inch sticks cinnamon 
 1 tabiespoon whole cloves 3Vz cups (IV2 lbs.) sugar 
 Red coloring V 2 bottle Certo 
 
 Measure water, vinegar, and spices into 3-quart saucepan* 
 Bring quickly to a boil. Remove from fire, cover, and let 
 stand in warm place 10 minutes. Measure sugar into sauce¬ 
 pan and mix with spices and liquid. Place over hottest; 
 fire, and while mixture is coming to a boil, add coloring to 
 give desired shade. As soon as mixture boils, add Certo, 
 stirring constantly. Then bring to a full rolling boil and 
 boil hard A minute. Remove from fire; remove spices. 
 Skim, pour quickly. To remove all trace of spices, pour 
 hot jelly through fine sieve into glasses. Paraffin and cover 
 as directed on page 26. Makes about 5 glasses (6 fluid 
 ounces each). 
 
 VENISON JELLY 
 
 4 cups (2 lbs.) juice l /z cup cider vinegar 
 
 7 cups (3 lbs.) sugar J / 2 bottle Certo 
 
 To prepare juice, stem 3 pounds fully ripe grapes and crush 
 thoroughly. Add A cup cider vinegar, 1 teaspoon cloves, 
 and 2 teaspoons cinnamon. Bring to a boil. Cover, and 
 simmer 10 minutes. Place fruit in jelly cloth or bag and 
 squeeze out juice. Measure sugar and juice into large sauce¬ 
 pan and mix. Bring to a boil over hottest fire and at once 
 add Certo, stiffing constantly. Then bring to a full rolling 
 boil and boil hard A minute. Remove from fire, skim, pour 
 quickly. Paraffin and cover as directed on page 26. Makes 
 11 glasses (6 fluid ounces each). 
 
 CITROUS FRUIT JELLIES 
 
 21/2 cups (1 y 4 lbs.) juice 
 6 cups (2 lbs. 10 oz.) sugar 1 bottle Certo 
 
 Add juice to grated rinds and let stand 10 minutes. Press 
 juice through small cloth. Measure sugar and juice into 
 large saucepan and mix. Bring to a boil over hottest fire and 
 at once add Certo, stirring constantly. Then bring to a full 
 rolling boil and boil hard A minute. Remove from fire, 
 skim, pour quickly. Paraffin and cover as directed on page 
 26. Makes about 8 glasses (6 fluid ounces each). 
 
 JELLIES 
 
 22 
 
ORANGE JELLY 
 
 Follow recipe for * Citrous Fruit Jellies (page 22). Full- 
 strength juice requires about 4 oranges and 2 lemons. 
 
 LEMON JELLY 
 
 Follow recipe for Citrous Fruit Jellies (page 22), using ^ 
 cup lemon juice (3 lemons) and 1 Y* cups of water. 
 
 GRAPEFRUIT JELLY 
 3 cups (IV 2 lbs.) juice 
 
 6 V 2 cups (2% lbs.) sugar 1 bottle Certo 
 
 Follow directions in recipe for Citrous Fruit Jellies (page 22) 
 Full-strength juice usually requires about 4 grapefruit 
 Makes 9 glasses (6 fluid ounces each). 
 
 CITROUS FRUIT MARMALADES 
 
 6 cups (3 lbs.) prepared citrous fruit 
 12 cups (5% lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, remove skins in quarters. Lay quarters 
 flat, shave off and discard about K of white part. With a 
 very sharp knife, cut remaining rind into shreds lie-inch 
 thick or less. Add 3 cups water and teaspoon soda. 
 Bring to a boil and simmer, covered, for just 10 minutes, 
 stirring occasionally. Cut off tight skin of peeled fruit and 
 slip pulp out of each section. Add pulp and juice to cooked 
 rind. (If oranges are very sweet, add juice of 1 extra lemon.) 
 Simmer, covered, 20 minutes longer. Measure sugar and 
 prepared fruit, solidly packed, into large kettle, flooding 
 each cup with juice, or if necessary, with water. Bring to a 
 boil and boil hard 5 minutes. Remove kettle from fire and 
 stir in Certo. Then stir and skim by turns for just 5 min¬ 
 utes to cool slightly, to prevent floating fruit. Pour quickly. 
 Paraffin and cover as directed on page 26. Makes about 16 
 glasses (6 fluid ounces each). 
 
 ORANGE MARMALADE 
 
 Use 8 medium oranges and 2 lemons. Follow general direc¬ 
 tions for Marmalades (above). 
 
 SEVILLE ORANGE MARMALADE 
 
 Use 8 or 10 bitter oranges. Follow general directions given 
 above except when cooking the skins use 5 cups of water in¬ 
 stead of 3 cups. 
 
 MARMALADES 
 
 23 
 
GRAPEFRUIT MARMALADE 
 
 Use 4 medium grapefruit. Follow general directions for 
 Marmalades (page 23). 
 
 ORANGE AND GRAPEFRUIT MARMALADE 
 
 Use 4 oranges and 2 small grapefruit. Follow general direc¬ 
 tions for Marmalades (page 23). 
 
 ORANGE, GRAPEFRUIT, AND LEMON MARMALADE 
 
 Use 2 of each fruit. Follow general directions for Marma¬ 
 lades (page 23). 
 
 GSNGER MARMALADE 
 
 6 cups (3 lbs.) prepared fruit 
 4 cups (2 lbs.) crystallized ginger, chopped 
 11 cups (4% lbs.) sugar 1 bottle Certo 
 
 Use 6 oranges and 2 lemons. Add ginger with sugar. Fol¬ 
 low general directions for Marmalades (page 23); boil only 
 2 minutes. Makes about 20 glasses (6 fluid ounces each). 
 
 PEACH MARMALADE 
 
 4 cups (2 lbs.) prepared fruit 
 7 Vi cups (3V4 lbs.) sugar 1 bottle Certo 
 
 To prepare fruit, peel off the yellow rind of 1 orange and 
 1 lemon with a sharp knife, leaving as much of the white 
 part on the fruit as possible. Put yellow rinds through the 
 food chopper twice. Add Y cup water and ]/% teaspoon 
 soda to ground rind and simmer,, covered, for 10 minutes. 
 Cut off the tight skin of the peeled fruit and slip the pulp 
 out of each section. Add pulp and juice and the juice of 
 an additional lemon to the rind, and simmer, covered, 20 
 minutes longer. Peel about 1 Y pounds fully ripe peaches. 
 Pit and grind or chop very fine. Combine fruits. Measure 
 sugar into large kettle. Add prepared fruit, filling up the 
 last cup with water if necessary. Mix well and bring to a 
 full rolling boil over hottest fire. Stir constantly before and 
 while boiling. Boil gently 5 minutes. Remove from fire 
 and stir in Certo. Then stir and skim by turns for just 
 5 minutes to cool slightly, to prevent floating fruit. Pour 
 quickly. Paraffin and cover as directed on page 26. Makes 
 about 1 r glasses (6 fluid ounces each). 
 
 MARMALADES 
 
 24 
 
TOMATO RELISH 
 
 3 cups (1V 2 lbs.) prepared tomato 
 6 V 2 cups (2 3 A lbs.) sugar 1 bottle Certo 
 
 To prepare tomatoes, scald, peel, and crush about 2 y t 
 pounds ripe tomatoes, or use canned tomatoes. Boil 4 cups 
 crushed tomatoes 10 minutes, uncovered, stirring occasion¬ 
 ally. Add X cup lemon juice and grated rind of 1 lemon. 
 (For use with meats, add X teaspoon each ground cloves, 
 allspice, and cinnamon, or Worcestershire sauce to taste) 
 Measure sugar into large kettle. Add prepared tomato, 
 filling up last cup with water if necessary. Mix well and 
 bring to a full rolling boil over hottest fire. Stir constantly 
 before and while boiling. Boil hard 2 minutes. Remove 
 kettle from fire and stir in Certo. Skim; pour quickly. Par¬ 
 affin and cover as directed on page 26. Makes about 9 
 glasses (6 fluid ounces each). 
 
 PEPPER RELISH 
 
 2 cups (14 oz.) prepared pepper 
 IV 2 cups cider vinegar 
 7 cups (3 lbs.) sugar I bottle Certo 
 
 To . prepare peppers, cut open about 1 dozen medium 
 peppers and discard seeds. For best color, use equal 
 amounts green and red sweet peppers. Put through food 
 chopper twice, using finest knife. Drain pulp in sieve. 
 Measure sugar and vinegar into large kettle. Add pre¬ 
 pared pepper, packing it solidly into cup until juice comes 
 to top. Mix well and bring to a full rolling boil over hot¬ 
 test fire. Stir constantly before and while boiling. Boil 
 hard 2 minutes. Remove from fire and stir in Certo. Then 
 stir and skim by turns for just 5 minutes to cool slightly 
 to prevent floating fruit. Pour quickly. Paraffin and cover 
 as directed on page 26. Makes about 10 glasses (6 fluid 
 ounces each). 
 
 Note: Sets slowly; sometimes takes 3 weeks to come to a 
 full set. 
 
 RELISHES 
 
 25 
 

 HOW TO SEAL JAMS AND 
 JELLIES 
 
 FOR PERFECT PROTECTION 
 
 The best protection you can give your jams and 
 jellies is to seal them with paraffin wax. Follow these 
 directions carefully to avoid any spoilage: 
 
 1. Glasses or jars and tin covers should be freshly washed, 
 scalded, and drained before cooking is started. 
 
 2. Use only new paraffin, unless old paraffin was washed 
 in hot water after previous use and stored in a tightly 
 covered jar. 
 
 3. Melt paraffin in a small pot placed in a pan of boiling 
 water, while jam or jelly is cooking. 
 
 4. In pouring jellies or ladling jams into glasses, leave 
 yi inch of clear space at top of each glass to allow for 
 paraffin and to provide space for any possible seep¬ 
 age. 
 
 5. As soon as batch is poured into glasses, cover with a 
 Vi inch layer of hot paraffin to protect from dust. 
 When glasses have cooled, add a second heavier coat¬ 
 ing of paraffin, and roll each glass to make the paraffin 
 run around the edges for a perfect seal. Cover with 
 clean tin covers, or with securely fastened papers. 
 
 6 * When using air-tight fruit jars for jams, omit paraffin 
 and seal as soon as batch is poured. Then invert jars 
 for io minutes. 
 
 7. Store your jams and jellies in a cool, dry place free 
 from dust and mildew. 
 
 26 
 
-—. *. - ——- .% - 
 
 IMPORTANT DO’S AND DONTS 
 FOR JELLY MAKERS 
 
 DON’T—double Certo recipes. Better color and 
 flavor and perfect results are obtained from 
 single batches. 
 
 DO—use fully ripe fruit of the best possible 
 color and flavor. Taste fruit, and if it lacks 
 tart ness, add the juice of 2 medium lemons (54 
 cup) when adding sugar. 
 
 DO prepare fruit exactly as the recipes direct. 
 Do not simmer before crushing or squeezing 
 unless recipes specify cooking. For crushing 
 fruit, a food chopper is convenient. 
 
 DO—measure both fruit and sugar exactly with 
 the same standard measuring cup, level full; or 
 weigh both. A standard measuring cup holds 
 8 fluid ounces of liquid or 7 ounces of sugar by 
 weight. 
 
 DO—use a large enough kettle so that your 
 mixture has room enough to boil hard . A kettle 
 of 6- to 8-quart capacity is recommended. If 
 the 6-quart size is used for jam, add 54 teaspoon 
 butter with sugar to reduce foaming. 
 
 DON'T—confuse a gentle simmering boil with 
 the full rolling boil specified in Certo recipes. 
 
 A full rolling boil is a high, tumbling boil that 
 cannot be stirred down. 
 
DO— time the full rolling boil by the clock. 
 
 DO— cool jams before pouring, as directed, and 
 stir them while they are cooling. This helps to 
 prevent floating fruit. 
 
 DON'T —expose jellies and jams to dust or damp¬ 
 ness after they are made. Spoilage is caused by 
 the growth of yeast and mold plants, which are 
 usually carried by dust. Use clean glasses, new 
 paraffin, and clean covers. Paraffin hot jelly and 
 jam at once. Fill glasses only to within yi inch 
 of top, so that there will be a space between the 
 paraffin and the tin or paper cover. Store jelly 
 and jam in a cool, dry place. 
 
 DON'T— judge the texture of your jellies or jams 
 too hastily. Certo recipes are designed to give 
 an ideal set at the time they are most apt to 
 be used. Many grow progressively firmer for a 
 week to a month after they are made. 
 
 DO —write to Jane Taylor Allen, General 
 Foods, Ltd., Cobourg, Ont., Canada, if you 
 need to remake a batch of jelly or jam. Send 
 copy of the recipe used and sample ( l /i. cup). 
 Sample will be tested and remaking directions 
 sent to you. 
 
 NOTE: To pack sample for mailing, put X A cup of sample 
 in a screw-top container. Label with name of sample and 
 your name and address. Wrap well in paper and put in a 
 cardboard box, large enough to permit packing securely 
 with crumpled newspaper. Address to Jane Taylor Allen. 
 
 — — 28 
 
"QUESTIONS I AM OFTEN 
 ASKED BY JELLY MAKERS" 
 
 By JANE TAYLOR ALLEN 
 
 (Note: Aided by a corps of efficient “home testers,” Jane 
 Taylor Allen has devoted fourteen years to research work in 
 jams and jellies. Beyond question, she is the world’s best 
 known authority on this subject. She is glad to answer per¬ 
 sonally any questions addressed to her. Following are sam¬ 
 ple questions addressed her by jelly makers.) 
 
 ABOUT RECIPES 
 
 1. Q. “How may two fruits be combined in a Certo- 
 made jam or jelly?” 
 
 A. Combine ]/ 2 the amounts of ingredients called for 
 in recipe for each fruit, and proceed according to 
 recipe requiring longer boiling time. Prepare each 
 fruit or juice as directed in recipe for that fruit. 
 
 2. Q. “How may a favorite Certo recipe be varied?” 
 
 A. You may add sliced candied ginger, sliced mar¬ 
 aschino cherries, grated orange rind, or finely 
 chopped nuts when the sugar is added. Or, select 
 coloring which cannot be faded by fruit acids, and 
 add coloring while sugar and fruit mixture is com¬ 
 ing to a boil. 
 
 3. O. “How may I obtain recipes not in the Certo recine 
 
 book?” 
 
 A. Write to me. I have dozens of interesting ones to 
 send you. 
 
 4. Q. “Can I adapt my own favorite recipe to the Certo 
 
 method?” 
 
 A. Yes. Write to me for directions. 
 
 5. Q. “Can I double a Certo recipe?” 
 
 A. I do not recommend it. Better color and flavor 
 and more certain results are obtained from mak¬ 
 ing single batches. 
 
 29 
 
ABOUT REMAKING A BATCH OF JELLY 
 OR JAM 
 
 6 * Q. “Can I remake a batch of unsuccessful jelly or 
 jam by using Certo?” 
 
 A. Yes, but the fresh fruit flavor and color of these 
 mixtures often have been spoiled by the long cook¬ 
 ing. It is better to use the syrup in some other 
 way and to start with fresh fruit. If you wish to 
 try remaking a long-boil failure, however, send me 
 a sample (A cup) and copy of the recipe used. 
 Sample will be tested and remaking directions 
 sent you. 
 
 7* Q. “Can I correct a mistake in using Certo recipe?” 
 
 A* Yes. If some part of sugar or Certo was omitted, 
 reheat the whole batch to boiling point and add 
 the omitted part. Then bring mixture to full roll¬ 
 ing boil and boil for A minute before pouring. If 
 error is more complicated, write details to me for 
 possible remaking suggestions. If the mistake 
 made is unknown, send sample (A cup) and copy 
 of recipe used to me. Sample will be tested and 
 remaking directions sent you. 
 
 (Note: To pack sample for mailing, put A cup of 
 sample in a screw-top container. Label with name 
 of sample and your name and address. Wrap well 
 in paper and put in a cardboard box, large enough 
 to permit packing securely with crumpled news¬ 
 paper. Address to me.) 
 
 ABOUT JELLY OR JAM "SET" 
 
 8* Q. “How long should it take my jam or jelly to set?’* 
 
 A. The Certo recipes are designed to give you a jelly, 
 jam, or marmalade which starts to set the next 
 day, but which reaches the ideal set after three or 
 four weeks. 
 
 9. Q. “How may I secure a slightly stiller, more quickly 
 setting jelly?” 
 
 A. Use A cup less prepared juice than the recipe calls 
 for. Do not vary from other directions. 
 
 30 
 
10 . Q. “How ma3 f I soften the texture of a jam?” 
 
 A. Simply crush the jam with a knife or fork before 
 serving. 
 
 ABOUT "FLOATING FRUIT" IN JAMS 
 
 11 . Q. “How may floating of fruit be lessened?” 
 
 A. These possible ways: a) crushing fruit thoroughly; 
 b) having full rolling boil for length of time speci¬ 
 fied in recipe; c) cooling and stirring as directed in 
 recipe; d) using fully ripe fruit. 
 
 ABOUT CHANGES DURING STORAGE 
 
 12 . Q. “What causes souring?” 
 
 A. Growth of yeast and mold plants. To prevent, be 
 sure to: a) time the boil exactly, beginning when 
 mixture reaches full rolling boil; b) use sufficiently 
 large kettle to allow full rolling boil over hottest 
 fire; c) use only clean glasses and covers; d) protect 
 hot surface of poured jelly or jam by paraffining 
 at once; e) avoid using old paraffin, contaminated 
 with yeast and mold; f) avoid storing uncovered 
 glasses in damp or warm place. 
 
 13 . Q. “Will the separation of syrup harnfmy jams anc 
 
 jellies?” 
 
 A. No, unless yeast and mold start growing on it. To 
 prevent this, do not fill glasses too full; cover well, 
 and store in a cool, dry place free from dust and 
 mildew. The separation of a small amount o! 
 syrup is normal. Excessive separation may be 
 prevented by using fully ripe fruit, and by follow 
 ing the recipe exactly. 
 
 31 
 
MRS. A SHOWS MRS. B 
 THAT CERTO PAYS FOR ITSELF 
 
 Mrs. A and Mrs. B both wanted to make some 
 raspberry jam. Each had 2 quarts of berries to begin 
 with and after cleaning and crushing them each got 
 the same amount of prepared fruit—4 cups. 
 
 Both Mrs. A and Mrs. B 
 
 started at 9 o’clock. 
 
 Mrs. A added 6 cups of 
 sugar to her fruit. Then Mrs. 
 A simply brought her fruit 
 and sugar to a tumbling 
 
 boil, boiled x for 1 min¬ 
 
 ute, removed it from the 
 stove and added K bottle of 
 Certo. The jam was done 
 and it had all of the flavor 
 of fresh, ripe fruit 
 Mrs. A was finished at 9.12. 
 
 Mrs. B added 4 cups of 
 sugar. Then Mrs. B, follow¬ 
 ing the old-fashioned “cup 
 for cup” recipe, had to boil 
 her fruit and sugar about 
 
 30 minutes before the jam 
 thickened. This long boiling 
 evaporated more than a third 
 of the jam mixture and car¬ 
 ried off most of the natural 
 fresh fruit flavor in steam. 
 Mrs. B was finished at 9.45. 
 
 ( 
 
 Mrs. A got 10 glasses of jam from her 2 quarts of berries. 
 
 liillllill 
 
 Mrs. B took 3 times as long and got only 6 glasses of jam. 
 
 999199 
 
 Mrs. A had shown Mrs. B exactly what she meant when 
 she said, “ Certo really pays for itself!” 
 
 For advice on jelly or jam making problems, write to Jane Taylor 
 Allen, General Foods, Ltd., Cobourg, Ont., Canada. 
 
 There is no charge for this service. 
 
 P-615-30009-1 -36-M P- CO- Printed ia C ^ 
 
 ~ ' 32