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Colonist, Volume LXII, Issue 15308, 23 February 1920, Page 2

The following recipe for making jam ' Wil h Salt £ ntl ™Sar is given in In exS lg<f;-?XCellent iams can bo made with d to 6 ounces of sugar to a ixmnd 1 or fruit. See that the fruit is dr"y and ! in good condition. Weigh it. Take an earthern fire-proof pot; cheap leadless glaze-ware or a good enamel pan will f?'i xi° X1? ITSe metal preserving pana Pick the fruit from the stalks intfthe pot. In the case of plums, cherries > gooseberries and the like, prick them l y-ith a plated fork as they are put tn. i In the case of apples, peel, core, and over the fnut evenly 1 to H drachms' of ordinary table salt, accordbs S fnd leave for four to six hours, shakW ' it occasional y. Add from 3o Z 'to 6o Z oi tfl ]£ ea£ V°? nd Of fruit' nho-P ft' r Sep that tlie Pot is set well <^S ~t tlv rV° Ver **' al^ allow it t0 o.u gently, stirring occasionally. Do It desired add more sugar to taste ™Tt X r'n^rl l rmt: Veeetable marrow row £ 1 t° 7j to one P°und «f mnron'; I+d1 + d°Wn. to a Proper-consist- • ™ P d * %1 "ni •into V°ts Previously w aimed. Skimming i s unnecessary.■ j: f ,S- e*GrnV <'robin redbreast" owes iU : i>;^£j t^n.out of ■his- crown, and « Sinl on TW 1- 18, 6"^ from the w^"d, i;" 1" on the t"'d, dyed its breast with 1