Mint Jelly

Wash the mint and chop it fine. To each cup of chopped mint add one-fourth cup sugar and one-fourth cup water and let it stand over night or for several hours. Place it over the heat and bring it to the boiling-point.

Make apple jelly, using two-thirds cup sugar to each cup of apple-juice. When the jelly test is observed, add green vegetable coloring and one or two tablespoons of the prepared mint for each quart of apple-juice.

Quince Jelly

Quinces require long cooking to become tender. They may be cooked in the fireless cooker or under steam pressure; in both cases they acquire a rich, dark red color. Quinces have too little acid and too much pectin to make a desirable jelly when the juice is used alone. An equal amount or twice as much tart apple improves the flavor. Equal parts of cranberry, quince, and apple-juice give a jelly of rich red color and delicious flavor.

Cut the quinces in small pieces, add sufficient water to float them and cook them until they are tender. Drain off the juice. Use two-thirds as much sugar as fruit-juice. Proceed according to the directions for making jelly. The pulp may be used for conserve or butter.

Roselle Jelly

2 cups roselle-juice

1 1/2 cups sugar

2 teaspons lemon-juice

Wash roselles, cover them with water and cook until they are tender. Strain, measure the juice, boil it for five minutes, and add sugar and lemon-juice in the proportion given above. Cook until it sheets from the spoon. Skim, and pour into hot, clean glasses. When cool, cover with paraffin.

Pickles And Relishes

When foods are preserved with salt water or vinegar, the process is called pickling. Sweet pickles, sour pickles, and spiced pickles, either sweet or sour, are secured by varying the spices and seasoning.

Both fruits and vegetables may be pickled whole, or in halves, quarters, or slices. Cucumbers, tomatoes, onions, beets, carrots, cauliflower and cabbage, peaches, pears, crabapples and grapes are the vegetables and fruits most often preserved by pickling.

Preparing Food For Pickling

Clean vegetables carefully by scrubbing them in plenty of clear water. Then give them a preliminary soaking in a solution of salt and water - (one-eighth to one-fourth cup salt to one quart water) - for several hours or over night, or even for several days. Some vegetables must be parboiled in salt water before they are placed in the pickling solution. The salt draws the water from the tissues and makes them crisp and firm and better prepared to absorb the pickling solution.

Fruits need no preliminary treatment with salt and water. Prepare them as for canning and place them in the pickling solution.

Important Facts About Pickling

Use porcelain-lined, graniteware or aluminum kettles for cooking pickles. Use a granite or wooden spoon for stirring or lifting the pickles.

Too much salt toughens and shrivels the vegetables to be pickled. Too strong vinegar may bleach the vegetable or cause it to soften after it is pickled.

The best results are obtained if pickles are sealed in glass or stone jars.