CANNING RASPBERRIES.— Pick and clean the raspberries and put into qt. fruit jars. Then make a good thick syrup and put over them, but not quite filling the jars. Take your boiler, put a board in the bottom of boiler, put in some cold water, then put in jars (have the water just to bottom of rings on jars), bring to a boil and let boil 1 hr. Let the jars cool a little before taking out of water. When you have them out, fill with hot syrup and seal. — Mrs. F. Alexander, Glenwood, 111. CANNED STRAWBERRIES.— Take the freshest strawber- ries, wash, drain, stem, fill glass jars to within 2 inches of the top with the fruit well packed. Have the wash boiler lined with straw over the bottom, lay board over to give a flat bottom, and set filled jars on boards, pour in lukewarm water to fill up to the shoulder of the jars, allowing none to get inside, lay the lids loosely on top, and put boiler lid over tight. Leave in until the fruit is tender enough to prick through with a straw. In the meantime make a syrup of sugar and water. When the fruit is tender, take out the jars one at a time and pour over the fruit until jars are full and seal at once. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Ma3rwood, 111. CURRANT CONSERVE.— 5 lbs. currants, 5 lbs. sugar, 2 lbs. raisins. 4 oranges, steam currants 15 minutes, then add sugar (warmed as for jelly) while currants are cooking and cook 5 min- utes. Add raisins and cook 20 minutes more, add oranges after COOK COUNTY COOK BOOK 499 grating rind and all, and cook for 5 minutes. Put in cans and seal. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PLUM CONSERVE.— 5 lbs. of plums, after being stoned, 3 lbs. sugar, 4 oranges, 1 lemon, 2 lbs. raisins. Cook ^ hr. — Mrs. Conk- lin, 914 N. 5th Ave., Maywood, 111. RHUBARB CONSERVE.— 3 lbs. rhubarb, peeled; 2 lemons, whole; % lb. blanched almonds. Put through coarse grinder or chop fairly fine. Add 3 lbs. sugar, and boil slowly until thick, like,' jam. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. ARTIFICIAL HONEY.— Mix together 10 lbs. white sugar, 3 lbs. clear bees' honey, 1 qt. hot water, ^2 oz. cream tartar; wihen' cool flavor with 2 or 3 drops otter of roses and sprinkle in a hand- ful of clear yellow honeycomb, broken up. This will deceive the best judges, and is perfectly healthy. — Mrs. R. A. Watkins, Oak Forest, 111. QUINCE HONEY.— Pare and grate 3 large quinces✪ Canned Quinces, add 3 lbs. white sugar and 1 qt. cold water, boil 20 minutes. Seal whille hot. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. DRIED APRICOT JAM.— 1 lb. dried apricots, 3 pts. water✪ Dried Apricot Jam, 2]^ lbs. sugar. Soak the apricots in water for 2 days, then boil together till quite tender. Set aside till next day, and boil with the sugar for 1 hr. A few chopped almonds are an improvement. Mrs. Edgar Wilkinson, Palos, 111. BLACKBERRY JAM.— To each lb. of fruit✪ Blackberry Jam add ^ lb. sugar, mash each separately, then put together and boil- J4 to ^ hr. — Mrs. C. C. Chauncy, Mt. Prospect, 111. GOOSEBERRY JAM.— Put a little water on the berries and cook until tender, then add about the same ofsugar as berries,✪ Gooseberry Jam and cook 2 or 3 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

AI-modernized reading of the original text

CANNING RASPBERRIES.— Pick and clean the raspberries and put into qt. fruit jars. Then make a good thick syrup and put over them, but not quite filling the jars. Take your boiler, put a board in the bottom of boiler, put in some cold water, then put in jars (have the water just to bottom of rings on jars), bring to a boil and let boil 1 hr. Let the jars cool a little before taking out of water. When you have them out, fill with hot syrup and seal. — Mrs. F. Alexander, Glenwood, 111. CANNED STRAWBERRIES.— Take the freshest strawberries, wash, drain, stem, fill glass jars to within 2 inches of the top with the fruit well packed. Have the wash boiler lined with straw over the bottom, lay board over to give a flat bottom, and set filled jars on boards, pour in lukewarm water to fill up to the shoulder of the jars, allowing none to get inside, lay the lids loosely on top, and put boiler lid over tight. Leave in until the fruit is tender enough to prick through with a straw. In the meantime make a syrup of sugar and water. When the fruit is tender, take out the jars one at a time and pour over the fruit until jars are full and seal at once. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Ma3rwood, 111. CURRANT CONSERVE.— 5 lbs. currants, 5 lbs. sugar, 2 lbs. raisins. 4 oranges, steam currants 15 minutes, then add sugar (warmed as for jelly) while currants are cooking and cook 5 minutes. Add raisins and cook 20 minutes more, add oranges after grating rind and all, and cook for 5 minutes. Put in cans and seal. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PLUM CONSERVE.— 5 lbs. of plums, after being stoned, 3 lbs. sugar, 4 oranges, 1 lemon, 2 lbs. raisins. Cook ^ hr. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. RHUBARB CONSERVE.— 3 lbs. rhubarb, peeled; 2 lemons, whole; % lb. blanched almonds. Put through coarse grinder or chop fairly fine. Add 3 lbs. sugar, and boil slowly until thick, like jam. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. ARTIFICIAL HONEY.— Mix together 10 lbs. white sugar, 3 lbs. clear bees' honey, 1 qt. hot water, ^2 oz. cream tartar; when cool flavor with 2 or 3 drops attar of roses and sprinkle in a handful of clear yellow honeycomb, broken up. This will deceive the best judges, and is perfectly healthy. — Mrs. R. A. Watkins, Oak Forest, 111. QUINCE HONEY.— Pare and grate 3 large quinces, add 3 lbs. white sugar and 1 qt. cold water, boil 20 minutes. Seal while hot. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. DRIED APRICOT JAM.— 1 lb. dried apricots, 3 pts. water, 2]^ lbs. sugar. Soak the apricots in water for 2 days, then boil together till quite tender. Set aside till next day, and boil with the sugar for 1 hr. A few chopped almonds are an improvement. Mrs. Edgar Wilkinson, Palos, 111. BLACKBERRY JAM.— To each lb. of fruit add ^ lb. sugar, mash each separately, then put together and boil- J4 to ^ hr. — Mrs. C. C. Chauncy, Mt. Prospect, 111. GOOSEBERRY JAM.— Put a little water on the berries and cook until tender, then add about the same ofsugar as berries, and cook 2 or 3 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood,

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Canned QuincesCanned RaspberriesCurrant ConservePlum ConserveRhubarb ConserveArtificial HoneyQuince HoneyDried Apricot JamBlackberry JamGooseberry Jam

The Cook County cook book