Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 1 of 8 · from the scan, no model involved
MINT JELLY
Linda O wings
Sperryville, Va.
Crush l'/i cups packed fresh mint leaves.
Add 3% cups water, bring to boil.
Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion (liquid from mixture of leaves and water). Add a few drops of green food coloring. Add one package of Sure-Jell to mint infusion in large pan. Bring to hard boil.
Add 4 cups sugar, and return to full rolling boil. Cook one minute.
Remove from heat, skim off foam and pour into hot sterilized jelly glasses, and seal.
Putting Food By, an excellent book on preserving food, describes how to dry mint.
To dry Mint or any aromatic Herb, cut on a sunny morning after the dew has dried, and choose plants that have only just started to bloom; cut them with plenty of stem, then strip off tougher leaves growing lower than 6 inches on the stalk, and remove blossom heads. Hold in small bunches by the stems and swish the leaves through cold water to remove any dust, or soil thrown up from a rain. Shake off the water and lay on absorbent toweling to let all surface moisture evaporate.
Bag-Drying - Collect 6 to
94.0%