Atlanta women's club cook book

of white sugar as of fruit, put to each pound of sugar a teacupful of water ; stir it until it is dissolved ; set it over a moderate fire ; when it is boiling put in the peaches and let them boil gently until a pure, clear, uniform color; turn those at the bottom to the top carefully with a skimmer. When they are clear, take each half up with a spoon, spread on flat dishes to cool. When all are done, let syrup boil until quite thick, put peaches in jars, pour syrup over them. Some kernels added will improve the flavor. Mrs. G. W. Eaves. GINGER PEARS. 1/2 lb. green ginger. 1 pt. water. 8 lbs. sugar. Juice and shredded peel of 3 8 lbs. pears weighed after par- lemons and 3 oranges, ing and coring. Scrape and chop ginger. Cook in pint of water with orange and lemon peel until tender. Add sugar, orange and lemon juice and cook until the sugar is dissolved. Put in pears, chopped coarsely, and cook very slowly for two hours. Place in small jars and cover when cold. Miss Mary R. Kent. MOCK PINEAPPLE PRESERVES. 5 lbs. watermelon rinds. 5 lbs. sugar. 1 small can pineapple (grated). 1 small cup salt. 2 tbls. alum. Pare and peel watermelon and cut in fancy shapes if desired. Cover in cold water, add salt and let stand in sun 24 hours. Wash and drain. Cover in cold water and let stand in sun 24 hours. Drain off water, cover in cold water and boil until tender. Dissolve sugar in boiling water, boil twenty minutes, dip out rinds and drop in sugar. Cook until transparent. Just before canning, add pineapple. Mrs. J. P. Setzler. WATERMELON RIND PRESERVES. Soak 2 days in salt water. Ginger tea. Soak 2 days in alum water. Use as many lbs. of sugar as Soak 2 days in fresh water. there is fruit. Select thick watermelon rind. Trim off carefully all green from outside and all pink from inside. Cut in squares or any shape. Change fresh water each morning. Boil in ginger tea until tender. Make syrup of sugar (1 lb. to each lb. of rind). Let syrup come to a boil, then transfer fruit from ginger tea to syrup and let boil until transparent or pretty clear yellow. Put into glass jars. If syrup is not thick enough let it boil longer, then cover fruit and seal. If soaked according to directions, preserves will be firm and brittle. Mrs. E. Rivers. CRABAPPLE PRESERVES. Water. Sugar. Crabapples. Wash apples and leave whole. Use a pound of sugar to a pound of fruit. Put in preserving kettle and add enough water to prevent sticking. Cook until transparent and syrup thick. Seal hot. Mrs. Lanham Minson. FIG PRESERVES. Figs. Lemon. Sugar. Water. Peel figs and weigh, using ^/^ lb. of sugar to a pound of fruit. Add sliced lemon (use one lemon to 2 qts. of fruit). Cook until tender and seal hot. Mrs. J. B. Withers. PRESERVED GREEN TOMATOES. 1 pk. tomatoes. 6 lemons. 6 lbs. sugar. Wash tomatoes. Slice lemons and remove seeds. Add sugai and boil until transparent and the syrup thick. Ginger root may be added if liked. Mrs. L. P. Bellamy. STRAWBERRY JAM. To each pound of firm, selected berries allow % lb. of sugar. Place in preserving kettle, stirring gently. Cook slowly for 1/2 hour. Put in jars and seal hot. Blackberries may be used instead of strawberries. Mrs. Frank Mershon. SEEDLESS BLACKBERRY JAM.