For the Preserve Closet

Strawberry Jelly

With a sharp knife remove all the outside, thin, yellow rind from Sunkist oranges. Squeeze out the juice and, with a spoon, scrape off any remaining pulp. Put the thick, white, inner peel through a meatchopper (there should be one cupful); add the juice of one Sunkist lemon, and let stand one hour. Add three cups water; bring to boiling point, and boil five minutes. Let stand over night. Again bring to boiling point; boil ten minutes, and add one quart strawberries, hulled, washed, drained, and mashed, and boil fifteen minutes, or until juice is extracted from strawberries. Drain through canton flannel jelly bag. Bring juice to boiling point; boil five to seven minutes; measure; add an equal quantity of sugar; boil five minutes, and pour into sterilized jelly glasses.

If a stiffer jelly is desired, use more white skin from Sunkist oranges.

If a larger quantity of jelly is to be made at one time, it will be necessary to proportionately increase the length of time for boiling.

Mint Jelly, with Orange Pectin

Heat two cups of Orange Pectin Extraction to the boiling point; boil five minutes; add two cups sugar and vegetable color paste, to tint a delicate green, and boil five minutes. Add two drops of oil of peppermint; mix well, and turn into sterilized jelly glasses.

Jellied Oranges, Cut in Sections

Remove a piece one inch in diameter from the navel ends of Sunkist oranges. Remove juice and pulp with a teaspoon, and strain through cheesecloth. With first two fingers take out as much as possible of the white inner membrane from the orange skin. Use juice to make orange jelly, and fill orange skins. Place in upright position in a pan of crushed ice, and leave until firm. Cut in halves, then in thirds, and serve with or without whipped cream.

Pineapple Jelly

1 tablespoon gelatine

1/4 cup cold water

1/2 cup boiling water

1/2 cup canned pineapple syrup

3 tablespoons Sunkist lemon juice

2/3 cup sugar

3 tablespoons pineapple cubes

3 tablespoons Maraschino cherries

3 tablespoons cut walnut meats

3 tablespoons cubes of orange

Soak gelatine in cold water; dissolve in boiling water, and add pineapple syrup, Sunkist lemon juice, and sugar. When gelatine is beginning to get stiff, stir in the fruit and nuts, of which there should be, in all, three-fourths of a cup. Turn into a mold, and chill.

Lemon Jelly

1 1/2 cups cold water 1 cup sugar

4 cloves

1/2-inch stick cinnamon

1 tablespoon gelatine

2 tablespoons cold water

1/4 cup Sunkist lemon juice Few grains salt

Put sugar, water, cloves and cinnamon in saucepan; place on range; stir until sugar has dissolved, and bring to boiling point. Add gelatine which has soaked in cold water five minutes. Stir until gelatine has dissolved; then add Sunkist lemon juice and salt. Strain into a mold, dipped into cold water, and chill. Spices may be omitted.

For Macedoine Pudding, add, when jelly begins to stiffen, a mixture of fruits, cut in pieces and drained. Mold and chill.

For Lemon Sponge, when mixture begins to stiffen, beat with egg-beater until very light and frothy. Mold and chill.

For Jelly in Layers, divide jelly in three portions, and put one portion in bottom of mold. When firm, decorate, if desired, with candied cherries, and cover with a second portion, beaten until light. When that is firm, cover with a layer of plain jelly. Mold, chill, cut in slices, and serve. The different layers may be colored pink and green.

For Snow Pudding, add to lemon sponge the stiffly-beaten whites of two eggs. Mold, chill, and serve with boiled custard.