Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . quarts of cranberries; let boil,stirring occasionally, until softenough to mash; strain, and fin-ish like other jellies. Use 1 lb. of sugar to 1 pint of juice. The Ckanbekby is nearly related to the bilberry. The species are all natives ofcold countries, and grow well on swampy land. The fruit is too acid to be eatenraw, but has a very pleasant taste when cooked. The juice contains malic andcitric acid. QUAVA Take ripe guava
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . quarts of cranberries; let boil,stirring occasionally, until softenough to mash; strain, and fin-ish like other jellies. Use 1 lb. of sugar to 1 pint of juice. The Ckanbekby is nearly related to the bilberry. The species are all natives ofcold countries, and grow well on swampy land. The fruit is too acid to be eatenraw, but has a very pleasant taste when cooked. The juice contains malic andcitric acid. QUAVA Take ripe guavas,pare, quarter, and drop the sections intocold water. Simmer them till tender inwater enough to nearly cover them;strain, hanging the bags up to drain allnight, but do not squeeze them; boil thejuice 1 hour, uncovered, skim, and addwhite sugar, using 1 scant pint to eachpint of juice. Let simmer till the jellyis clear, add lemon or lime juice to taste,and let simmer ^ hour more, skimmingfrequently. Pour into jars and sealwhen cold. Guava jelly can be madefrom any species of guava, and it isknown the world over as one of the most delicious of all CEANBEKEY,
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
