Strawberry Preserves
4 c. strawberries
5 c, sugar
3 T. lemon juice
Place alternate layers of berries and sugar in a large kettle. Be sure to arrange sugar on first layer. Bring to boil slowly. Boil 9 minutes. Remove from heat, add lemon juice. Let stand overnight. Next day boil again for 9 minutes. Cool, place in glases. Seal with paraffin. Makes 4 half pint glasses. Note: Cooked this way the berries are beautiful and the jelly is tender and bright red.
To Freeze Strawberries: Sort, wash in ice water, hull. Slice berries, mix 4 pounds berries with 1 pound sugar. Stir only enough to dissolve sugar. Package, label, freeze.
Quick Casserole -- "Porcupines"
1 1/2 pounds ground beef
1/2 t. garlic salt
1 T. chopped parsley
1/2 t. salt
1/8 t. ginger
1/2 c. cold water
2 T. grated onion
1 c. raw rice (regular)
1 can tomato soup
1/2 can milk
Mix beef, seasonings, water, onion and raw rice. Form into small balls and place in casserole. Thin coup with milk, pour over rice balls. Bake at 350 degrees for 30 to 40 minutes until rice is tender.
Rhubarb Betty
1/4 c. sugar
Grated rind 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb
Combine sugar, lemon rind and nutmeg. Melt butter, pour over crumbs, mix well. Cover bottom of greased baking dish with 1/3 of crumb mixture, spread over it 1 c. stewed rhubarb, sprinkle with half the sugar mixture. Repeat layers, ending with crumbs on top. Bake at 350 degrees for 40 minutes. Cover dish during first 20 minutes.
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