Boston Cooking-School cook book

Sour apples Thin shavings from rind 2 lemons 10 cups sugar 2 two-inch pieces ginger root Wipe, quarter, pare, core, and finely chop apples to make 10 cups. Add sugar, lemon rind, and ginger root. Bring gradually to boiling point and simmer until apples are transparent, stirring frequently (214 to 3 hours). Great care must be taken, otherwise the mixture will burn. It is well to have the kettle placed on an asbestos mat. Turn into a crock or fill jelly glasses, seal, label, and store.* * General Directions, p. 744. CRANBERRY CONSERVE 1 quart cranberries 4 pound seeded raisins 2% cup cold water 4% pound English walnut meats 28 cup boiling water 1 orange 114% pounds sugar Pick over and wash cranberries. Add cold water and boil until the skins break. Force through a strainer and add boiling water, seeded raisins, orange (wiped, thinly sliced, then cut in small pieces, removing seeds), and sugar. Again bring to boiling point and simmer 20 minutes. Add nut meats, cut in pieces. Cool, fill glasses, seal, label, and store.* DAMSON PRESERVES Wipe damsons with a piece of cheesecloth wrung out of cold water, and prick each fruit 5 or 6 times, using a large needle; then weigh. Make a sirup by boiling 34 their weight in sugar with water, allowing 1 cup to each pound of sugar. As soon as sirup reaches boiling point, skim, and add plums, a few at a time, that fruit may better keep in shape during cooking. Cook until soft. It is well to use 2 kettles, that work may be more quickly done, and sirup need not cook too long a time. Put into stone jars or jelly glasses, seal, label, and store.* GRAPE MARMALADE Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling point, and cook slowly until seeds separate from pulp; then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly 30 minutes, occasionally stirring to prevent burning. Putina stone jar or jelly glasses, seal, label, and store.* GRAPEFRUIT MARMALADE 1 grapefruit 1 lemon 1 orange Water Sugar Wipe fruit and slice very thin, rejecting only seeds and core of grapefruit. Measure and add 3 times the quantity of water. Let * General Directions, p. 744. stand in an earthen dish overnight and next morning let boil 10 minutes. Leave until next day, then boil 2 hours. Measure, add an equal amount of sugar, and boil, stirring occasionally that it may not burn, about 1 hour. Pour into glasses, seal, label, and store.* PRESERVED KUMQUATS 1 quart fresh kumquats 2 cups sugar 1 cup water Boil sugar and water 5 minutes. Wipe kumquats, add to sirup, and cook gently 45 minutes or until tender. Put in jars or glasses, seal, label, and store.* TOMATO AND PICKLED-LIME MARMALADE 12 medium-sized green 12 selected pickled limes tomatoes 6 cups sugar Wipe tomatoes and drain limes; then force through food chopper. Add sugar, bring to boiling point, and simmer 3 hours. Turn into glasses, seal, label, and store.* PRESERVED MELON RIND Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing 2 teaspoons powdered alum to each quart of water. Heat gradually to boiling point and cook slowly 10 minutes. Drain, cover with ice water, and let stand 2 hours; agair drain and dry between towels. Weigh, allow i pound sugar to each pound of fruit and 1 cup water to each pound of sugar. Boil sugar and water 10 minutes. Add melon rind and cook until tender. Remove rind to a stone jar and cover with sirup. Two lemons cut in slices may be cooked 10 minutes in the sirup. ORANGE MARMALADE 12 thin-skinned oranges 1% quarts water 3 lemons Sugar