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ONE of the nicest of our holiday customs is that of preparing homemade sweets to send as gifts to friends near and far and to serve to those who celebrate with us. This year, when Christmas and the New Year have such special significance, I am sure you will want to share with your loved ones gifts of your own making, so here are recipes which will help you to do so. Cookies for the boy or girl in Armed Services, cereal balls for the children, marmalade and jelly for the friend who has no time to make them for herself. Best of all, they have been worked out so that today's sugar supply will go a very long way.
THRIFTY MARMALADE (Using Orange and Lemon Skins)
FOR CHRISTMAS
To prepare fruit, use skins from 6 medium oranges and 2 medium lemons and cut in quarters. Lay quarters flat; shave off and discard about half the white part. Put yellow rinds through food chopper twice. Add 1 cup sugar, 2V2 cups water, juice from 1 medium lemon and Y& teaspoon soda. (This 1 cup sugar is in addition to the \Yi cups specified above.) Bring to a boil and simmer, covered, 30 minutes, stirring occasionally. Measure sugar and syrup in dish and set aside until needed. Measure prepared fruit into a 3 to 4 quart kettle, filling up last cup or fraction of cup with water if necessary; place over hottest fire. Add powdered fruit pectin, mix well and continue stirring until mixture comes to a hard boil. At once pour in sugar and $yrup, stirring constantly. (To reduce foaming, Ya teaspoon butter may be added.) Continue stirring, bring to a full rolling boil and boil hard 2 minutes. Skim, pour into containers. Pour melted paraffin over hot marmalade at once.
To prepare fruit, remove skins in quarters from 5 medium oranges and 1 medium lemon. Lay quarters flat; shave off and discard about half the white part. With a very sharp knife, cut remaining rind into fine shreds. Add 1% cups water and Ys 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, juice and 1 cup sugar to cooked rind. Simmer, covered, 20 minutes longer. This cup of sugar is in addition to the lVi cups specified above.
Measure sugar and syrup into dish and set aside (Continued on page 83)
By KATE SMITH
50
3Y2 cups prepared
fruit IV4 cups sugar IV4 cups light corn
syrup
box powdered fruit pectin
ORANGE MARMALADE
3% cups prepared
fruit IY4 cups sugar
IY4 cups light corn
syrup 1 box powdered
fruit pectin
RADIO MIRROR FOOD COUNSELOR
Listen to Kate Smith's daily talks at noon and her Friday night Variety Show, heard on CBS, 8:30 EST.
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