9.  A Vintage Recipe   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html   
   Over 1200 wonderful vintage recipes are listed.   
      
   Last week Jordan asked:   
   "Hi, After reading about the person who had lots of lemon trees growing in   
   their yard, it reminded me of my childhood.  I grew up in California and   
   always looked forward to the apricots from our trees.  My grandmother would   
   prepare the best apricot jam in the whole world!  Now I live on the east coast   
   and I miss the fresh apricots that I grew up with, especially my grandmother's   
   jam so I was wondering if anyone has a recipe for apricot jam that might still   
   be good even if I'm not picking my own fresh apricots.  Thanks, Jordan K."   
      
   Mary T.  responded with this: "Apricot jam is the favorite of everyone in my   
   family and I always use this same easy recipe:   
      
   Ingredients:   
   8 cups fresh apricots - peeled, pitted, and crushed 6 cups white sugar   
   1/4 cup lemon juice   
   Directions:   
   Mix apricots and lemon juice in a large pot; add sugar.  Slowly bring to a   
   boil, stirring until sugar dissolves.  Cook and stir until apricot mixture   
   thickens, about 25 minutes.  Remove from heat (skim foam if necessary. Ladle   
   hot jam into hot sterilized jars, leaving about 1/4 inch of space on top.  Run   
   a knife or a thin spatula around the insides of the jars after they have been   
   filled to remove any air bubbles.  Wipe the rims of the jars with a moist   
   paper towel to remove any food residue.  Top with lids and screw on rings.    
   Place a rack in the bottom of a large stockpot and fill halfway with water.    
   Bring to a boil, then carefully lower the jars into the pot using a holder.    
   Leave a 2-inch space between the jars.  Pour in more boiling water if   
   necessary until the water level is at least 1 inch above the tops of the   
   jars.  Bring the water to a full boil, cover the pot, and process for 15   
   minutes.  Remove the jars from the stockpot and place onto a cloth-covered or   
   wood surface, several inches apart, until cool.  Once cool, press the top of   
   each lid with a finger, ensuring that the seal is tight (lid does not move up   
   or down at all).  Store in a cool, dark area."   
      
   10.  A vintage recipe request from a reader: "Hi Phil, I love reading the   
   newsletter.  When I was a little girl, my mother used to make something she   
   called a "sandwich cake".  It looked like a layer cake but it was actually   
   full of various layers of thinly sliced meats and lots of other things that I   
   can't remember.  I was wondering if anyone else remembers something like   
   this.  Thank you, Janet C."   
      
   As with collectibles, people also have very strong feelings about foods from   
   their past.  Sometimes these special recipes get lost.  This section is to   
   help people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.   
      
   If you can help this reader with this recipe, please forward it to   
   phil@bignews.biz .  If you have a vintage recipe request send it to   
   phil@bignews.biz and we might just publish it here.   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
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   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)