The Landmarks club cook book

Materials : Green figs, one-half to two-thirds grown ; syrup, sugar, one pound to each pound of figs, using a little more water than usual, as the figs have no juice of their own. Make a cross-cut in each fig, from the top to about half way down. Place the cut figs in cold water, and let them soak for twelve hours or more. A small lump of quicklime may be added to the water. Drain the figs and parboil in fresh water until they can be pierced with a straw. Drain again, and boil in the syrup until perfectly clear. Mrs. Emmeline Childs. FIG marmalade. Three pounds of figs, two oranges, two lemons, two pounds sugar. Use pulp of the oranges, pulp and rind of the lemons; chop altogether; cook twenty minutes. Add ginger root if desired. H. C. W. GREENGAGE JAM. To every pound of fruit (weighed before being stoned) allow three-quarters pound of sugar. Divide the greengages, take out the stones and put them into preserving pan. Bring the fruit to a boil, then add the sugar and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and just before the jam is done boil rapidly for five minutes. Have ready half the kernels, blanched ; put them into the jam. Give them one boil and pour the preserves into pots. When cold, cover down with oiled paper, and over these tissue paper, brushed on both sides with the white of an egg. Time for boiling, three-quarters of an hour after the sugar is added. Mrs. William S. Cross. GUAVA PASTE. To about a quart of guavas (after they are put through the sieve) half teaspoonful allspice, one teaspoonful cloves, one teaspoonful cinnamon, quarter teaspoonful mace. Cook the guavas with just enough water to keen them from burning. Pass through a sieve; heat them and put in the same amount of sugar as guavas. Cook until quite thick. Stir to prevent burning. Just before the paste is ready to take from the stove add the spices. Mrs. H. T. Christian LEMON MARMALADE (SPANISH). Twenty fresh ripe lemons, six oranges, five quarts of water, ten pounds sugar. Cut rind off the lemons, very thin ; also the oranges. Chop fine; throw away the white part, and slice the oranges and lemons thin. Add all together and put into a large stone jar with five quarts of water. Allow it to stand thirty-six hours; boil well for a couple of hours, or until thick; add ten pounds of white sugar'; boil for half an hour, or until like jelly. Mrs. B. C. Shepard. fruits, jellies, etc. LOQUAT JAM. Remove the skin and pits of ripe pulpy loquats. To six pounds of the pulp add four pounds of white sugar; simmer slowly and stir often for three hours. Seal while hot and keep in a dry, cool place. NECTARINE JAM. To be eaten with meats. Eight pounds of fruit, four pounds brown sugar, one quart of vinegar, two ounces whole cloves (boiled in a bag to extract flavor). Boil one hour; pour in cups or glasses and seal. Mrs. J. D. Hooker. ORANGE MARMALADE. Four pounds oranges, five quarts water, five lemons. Slice the oranges very thin. Peel and slice lemons. Cover with the five quarts of water, and set away for twenty-four hours. Boil until orange peel is tender, and set away for another twenty-four hours. For final boiling, take equal quantity of sugar and boil until it jells. Mrs. Harben, Los Angeles. ORANGE MARMALADE.