Photo: Ernest Porzi
Ingredients
- three-fourths cup sugar to each cup of juice
Directions
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Remove the yellow outer skin of oranges or lemons. Take the white inner skin, put it through the meat chop- per, soak it over night in suf^cient water to cover. Put
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BETHANY UNION COOK BOOK
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on the stove and cook slowly tor a couple of hours and strain. Add the juice of the fruit and then measure juice and sugar, allowing about three-fourths cup sugar to each cup of juice, and make into jelly.
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1 he white skins of lemons and oranges may be used as a basis in the making of other jelly. Rhubarb juice added to the extract makes a very hnely flavored jelly.
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iViKs. CD. Hill.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive