Orange Marmalade
One
orange, 1 grape fruit, 1 lemon, 3 quarts cold water.
Remove peeling from all and cut in fine strips.
Mix with the juice and pulp. Add
3 quarts cold water and allow to stand over night.
Boil fifteen minutes and set aside until next morning.
Add 1 pound sugar to each pint of pulp and water and boil until it forms
a nice jelly.
Mrs.
J. B. Nevling
Spiced Peaches
Seven pounds of peaches, 3 pounds of sugar, 1 pint of vinegar, 1 teaspoon
whole cloves, 1 teaspoon whole cinnamon. Boil syrup and spices, pour over peaches and let lie over
night. Next morning boil all
together ten minutes and seal. Makes
3 jars.
Mrs. J. B. Nevling
Euchre
Cherries
Stone large red cherries and cover with vinegar.
Let stand over night. In
morning pour off vinegar, weigh cherries, and to each pound of fruit add 1 pound
of sugar. Put in large earthenware jar 1 layer of sugar and one layer
of fruit alternately untill jar is full. When
sugar is dissolved put in jars and seal. Add a few cloves if you like.
Mrs. George W. Johnson
Carrot
Marmalade
1 quart carrots chopped fine, 1 quart sugar, 1 lemon, 1/2 orange chopped,
1/2 cup water. Boil 1 1/2 hours.
Mrs. G. B. Reed
State College Strawberry Preserves
Boil 2 pounds of sugar with one cup of water until VERY thick
syrup. Add 1 1/4 lbs. strawberries
and cook 5 minutes.
Mrs. R. C. Wright
Tutti Fruitti
One
pint best Jamaica rum in a two gallon jar.
As fruits come in season put one pound of fruit in with one pound of
sugar until four pounds of fruit have been added.
Then take only one-half pound of sugar to each pound of fruit.
Best fruits to use: strawberries, cherries, pitted, plums, peaches, if
very firm and fine oranges, and plenty of pineapple.
Stir daily with wooden spoon or ladle.
After all fruit has been added allow it to stand for three or four weeks
before sealing, stirring daily. Better
not seal air tight, just keep tied with paper.
Alice
H. Dill
Rhubarb
Conserve
6
lbs. rhubarb, cut into small pieces; 1 lb. sun dried figs, cut in trips and put
through chopper;1/2 lb. English walnut meats, 5lb. of sugar. Put sugar over
rhubarb and let stand over night. In
morning cook until thick. Add figs
and cook another 30 minutes. Add
walnuts coarsely chopped. Remove
from fire and put in glasses. Cover
well with parafine and keep in cool, dark place.
Mrs.
Raymond Miller
Lemon
Butter
3
eggs. 1 lemon, juice and rind grated, 1/2 cup water, 1 1/2 cups sugar.
Cook all together in double boiler.
Mrs.
T. J. Norris
Lemon
Butter
Juice
of 2 lemons and grated rind, 1 lb. granulated sugar, 6 eggs, piece of butter
large as walnut. Mix well and boil
in double boiler until thick.
Mrs.
Harder
Kippered
Cherries
Take
as many sour cherries as you wish to use. Pit
them and cover with cider vinegar. Let
stand 24 hours, then drain well. Take
same amount in sugar as cherries and mix both together and let stand for 2 or 3
days or until sugar is thoroughly dissolved;stir occasionally.
Then jar.
Mrs.
Jenkins (Given by Mrs. A. E. Leitzinger)
Quince
Honey
5
large quinces, 3 large sour apples, 4 lbs. sugar, 1 pint water.
Make a syrup. Put fruit
through food chopper. Boil 15
minutes.
Mrs.
R. C. Wright
Preserves
Seven
pounds rhubarb, 7 pounds sugar, 2 pineapples.
Cut rhubarb and pineapples in any size desired.
Add sugar. If not juicy
enough add 1 pint of water to start cooking.
Boil until it crystalizes.
Mrs.
H. R. Bender
Orange
Marmalade
Three
oranges, 1 lemon, 1 grapefruit. Slice
them. For each cup of fruit add 3
cups water and let stand 24 hours. Boil
10 minutes and let stand another 24 hours.
For each cup of fruit and water add 1 cup of sugar.
Boil until it thickens when cold.
Isabel
Powell
Grape
Conserve
5
lbs. grapes, 4 lbs. sugar. 2 lbs. raisins, 1/2 lb. English walnuts, juice and
rind of 3 oranges. Slip the grapes. Cook pulp until seeds can be removed. Strain and add other ingredients and cook until thick enough.
Mrs.
Philip B. Reed
Tomato Preserves
Egg
shape yellow tomatoes. Pound for
pound--a little short on sugar. Ginger
root to flavor and a few slices of lemon very thin.
Cook as you would other preserves.
Alice
H. Dill
Ginger
Pears
Two
pounds fruit, 1 1/2 pounds of sugar, 1 1/2 cups water, 1/2 ounce of white ginger
root. Boil syrup 5 minutes.
Drop in pears, peeled, quartered; simmer 4 hours.
Mrs.
J. H. Kelly
Index
