Preserves

Preserves

Keep 3 or 4 kinds on hand, such as peach, pineapple, and
pear. Peel and chop the fruit. It should not have any bruises. If
you use a metal knife, rinse the fruit lightly afterwards. Add just
enough water to keep the fruit from sticking as it is cooked
(usually a few tablespoons). Then add an equal amount of honey,
or to taste and heat again to boiling. Put in sterile jars in
refrigerator. Make marmalade the same way, slicing the fruit and
peel thinly. Always add vitamin C powder to a partly used jar to
inhibit mold. Never use up partly molded fruit by making
preserves out of it. Throw it out

C Dressing
½ cup olive oil
¼ cup fresh lemon juice or white distilled vinegar
1 tsp. thyme, fenugreek or both (capsules are freshest)
1 tsp. vitamin C powder
½ tsp. brown sugar
Combine the ingredients in a clean salad dressing bottle.
Shake. Refrigerate. The basic recipe is the oil and vinegar in a
2:1 ratio. After mixing these, add any pure spice desired. Or add
fresh tomato chunks for creaminess.
Cheese Sauce
Add milk to cheese in equal amounts. Gradually heat to
boiling while stirring. Add more of either to obtain the desired
consistency. Boil 10 seconds. Use immediately.
Sour Cream-C
2 cups heavy whipping cream, previously boiled
¼ tsp. citric acid
¼ tsp. vitamin C powder
1 tsp. fresh onion juice or other seasoning (optional)
Stir until smooth, refrigerate 2 hours.
Yogurt
Buy a yogurt maker. Be sure and use boiled milk..