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[[newspaper clipping]]
MART FASHIONS
---------
Oranges Are
Best Now for 
Marmalade
___
Sliced Bananas Enhance 
Delicious Bran
Muffins.
_____
BY CAROL CARSON.
Right now is a good time to make a supply of orange marmalade, for the fruit is at just the right stage for jellying and the skins are unblemished. Although you can make marmalade with orange alone, the flavour is improved if some lemon is used, too.
Orange Marmalade.
Slice four medium-sized unpeeled oranges and two unpeeled lemons in very thin slices. Discard any seeds. (The fruit may be put through a food chopper, but the finished marmalade is not so attractive as that made with sliced fruit.)
Measure the sliced fruit and add three times as much water as fruit.
Bring to a boil and boil for 45 minutes. Measure the fruit again and replace the liquid that boiled away with an equal quantity of water. Add one and one half cups of sugar for each two cups of fruit and water. Mix well and cook, two or three cups at a time, until the sirup gives a jelly test. Pour immediately into hot sterilized jars or glasses and cover at once with melted paraffin.

Banana Bran Muffins.
Sift together one cup of sifted flour with one half teaspoon of salt and three fourths teaspoon of soda. Cream two tablespoons of shortening until it is soft and waxy. Add one fourth of a cup of sugar slowly and cream until light and fluffy. Then bean in one egg. Add one cup of bran, two tablespoons of sour milk or buttermilk and allow the mixture to stand while preparing bananas.
Slice two or three bananas in thin slices and measure two cups. Add to the muffin batter and blend well. Stir in the dry ingredients only enough to dampen them, then bake the batter in well-greased muffin pans in a 375-degree oven for 30 to 35 minutes, or until done. This recipe will make 12 small muffins or six large ones. 

Colonial Apple Pie.
Bring one cup of sugar and one cup of pineapple juice to a boil and add eight medium-sized tart apples which have been peeled, cored and cut into quarter. Cook the fruit slowly until it is tender, then lift it out of the sirup and cool it.

Blend one teaspoon of cornstarch with two teaspoons of cold water.
Add to the pineapple sirup and cook until thickened, the add one eighth teaspoon of salt, one half teaspoon of vanilla and one tablespoon of butter. 
Arrange cooled apples in an unbaked pie shell, pour the thickened syrup over them, cover with a lattice crust and bake the pie in a 425-degree oven for 35 mintues. 
(In writing to the Home Economics Department for information, please enclose a stamped, self-addressed envelope.)