APPLE MARMALADE.— Peel and core 1 lb. apples, slice
into eighths and put in a basin of water; lift the apples, dripping,
into a preserving pan and boil with 1 lb. sugar, ^ oz. whole ginger
and the rind of 5^ a lemo✪ Apple Marmaladen until quite clear; add lemon juice
about 20 minutes before the preserve is done. — Mabel Sturtevant.
105 S. Dearborn Ave., Chicago, 111.
SPICED CURRANT MARMALADE.— Bring to a boil 5 cups
sugar, 1 cup vinegar, 1 teaspoon cinnamon, add 5 cups currants✪ Spiced Currant Marmalade
which have been pressed through a sieve. Cook 2 minutes, put in
COOK COUNTY COOK BOOK 503
cups. Nice served with meats. — Mrs. R. A. Watkins, Oak Forest,
111.
CHERRY MARMALADE.— Boil together 4 qts. of pitted sour
cherries, 4 qts. granulated sugar^ 4 chopped oranges, 1 qt. raisins
and 1 cup water✪ Cherry Marmalade. Boil to a jelly, or about IK hrs. — Mrs. M. E.
Holmes, Homewood, 111. •
CRABAPPLE MARMALADE.— Quarter and core 10 lbs. of
crabapples, add 7 lbs. of brown sugar and 3 lemons✪ Crabapple Marmalade, sliced thin.
Let stand over night. In the morning cook slowly 5 or 6 hrs.,
stirring often. — Mrs. S. A. Perkins, Palos Park, 111.
CRANBERRY MARMALADE.— Boil together 1 qt. cranber-
ries, 1 pt. water, until fruit is cooked; then add 1 lb. white sugar, Yz
lb. raisins, ^ lb. chopped walnuts, and the grated rind and juice of
2 oranges✪ Cranberry Marmalade. Boil 20 minutes. — Mrs. Edgar Wilkinson, Palos, III.
GRAPE FRUIT MARMALADE.— 1 lemon to 2 grape fruits.
Slice fruit in quarter slices. Save pips and put into 1 pt. of water.
Measure cut fruit and to every pt. of fruit allow 2J^ pts. of cold
water and let stand over nig'ht. Next day add to it the water otif
of the pips and boil all for 1 hr. The following day measure
boiled liquid and to every pt. add 1% pts. of sugar✪ Grape Fruit Marmalade. Boil V/4 hrs.,
or 15 minutes longer, if wanted stiffer. Put in glasses and cover
with paraffine. 20 glasses of marmalade cost one dollar. A West
Indian recipe. — Mrs. C. C. Chauncy, Mt. Prospect, 111.
LEMON MARMALADE.— Slice 12 lemons very thin, and
take out the seeds, pour over them 5 qts. of water and let them
stand all night; the next morning bring them to a boil in the same
water, and let boil until tender enough to mash with a spoon, then
add 6 lbs. of sugar✪ Lemon Marmalade and boil 30 minutes. — Mrs. A. L. Lansing, Floss-
more, 111.
ORANGE MARMALADE.— 1 lb. of oranges, sliced thin, or
put through a grinder, 1 lemon, sliced crosswise, very thin, add 11
^ pt cups of water, and let stand in a stone jar 24 hrs., boil 1 hr.,
or until the peeling is soft, set aside for another 24 hrs. Add 4
lbs. of sugar✪ Orange Marmalade, boil IJ^ hrs., or until it jellies. Put in glasses, and
when cool cover with paraffine. Makes a solid, jelly-like marma-
lade.—Mrs. G. R Thornton, 306 S. 2rid Ave., Maywood, 111.
504 CANNING, PRESERVING AND PICKLING
VARIATION I. — 1 doz. oranges, peeled and chopped. Boil
half the peeling in three waters, boiling about 10 minutes each
time. Chop fine, and add to the chopped pulp. Measure all, and
add same amount of sugar. Boil until thick. — Mrs. Wm. P. Wil-
liams, 4463 Woodlawn Ave., Chicago, 111.
VARIATION II.— 1 grape fruit, 1 orange, 1 lemon. Put rind
and all through a coarse grinder. Add 8 cups water and set away
for 24 hrs. Boil for 20 minutes, and set away again for 24 hrs.
Then add as much sugar as you have juice and pulp, and boil until
it jellies. This should make 8 or 10 glasses. — Mrs. Wm. P. Wil-
liams, 4463 Woodlawn Ave., Chicago, 111.
Page 345 · 10 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
APPLE MARMALADE.— Peel and core 1 lb. apples, slice into eighths and put in a basin of water; lift the apples, dripping, into a preserving pan and boil with 1 lb. sugar, ^ oz. whole ginger and the rind of ½ a lemon until quite clear; add lemon juice about 20 minutes before the preserve is done. — Mabel Sturtevant. 105 S. Dearborn Ave., Chicago, 111.
SPICED CURRANT MARMALADE.— Bring to a boil 5 cups sugar, 1 cup vinegar, 1 teaspoon cinnamon, add 5 cups currants which have been pressed through a sieve. Cook 2 minutes, put in
cups. Nice served with meats. — Mrs. R. A. Watkins, Oak Forest,
CHERRY MARMALADE.— Boil together 4 qts. of pitted sour cherries, 4 qts. granulated sugar, 4 chopped oranges, 1 qt. raisins and 1 cup water. Boil to a jelly, or about IK hrs. — Mrs. M. E. Holmes, Homewood, 111. •
CRABAPPLE MARMALADE.— Quarter and core 10 lbs. of crabapples, add 7 lbs. of brown sugar and 3 lemons, sliced thin. Let stand over night. In the morning cook slowly 5 or 6 hrs., stirring often. — Mrs. S. A. Perkins, Palos Park, 111.
CRANBERRY MARMALADE.— Boil together 1 qt. cranberries, 1 pt. water, until fruit is cooked; then add 1 lb. white sugar, Yz lb. raisins, ^ lb. chopped walnuts, and the grated rind and juice of 2 oranges. Boil 20 minutes. — Mrs. Edgar Wilkinson, Palos, III.
GRAPE FRUIT MARMALADE.— 1 lemon to 2 grape fruits. Slice fruit in quarter slices. Save pips and put into 1 pt. of water. Measure cut fruit and to every pt. of fruit allow 2J^ pts. of cold water and let stand over night. Next day add to it the water out of the pips and boil all for 1 hr. The following day measure boiled liquid and to every pt. add 1% pts. of sugar. Boil V/4 hrs., or 15 minutes longer, if wanted stiffer. Put in glasses and cover with paraffine. 20 glasses of marmalade cost one dollar. A West Indian recipe. — Mrs. C. C. Chauncy, Mt. Prospect, 111.
LEMON MARMALADE.— Slice 12 lemons very thin, and take out the seeds, pour over them 5 qts. of water and let them stand all night; the next morning bring them to a boil in the same water, and let boil until tender enough to mash with a spoon, then add 6 lbs. of sugar and boil 30 minutes. — Mrs. A. L. Lansing, Flossmore, 111.
ORANGE MARMALADE.— 1 lb. of oranges, sliced thin, or put through a grinder, 1 lemon, sliced crosswise, very thin, add 11½ pt cups of water, and let stand in a stone jar 24 hrs., boil 1 hr., or until the peeling is soft, set aside for another 24 hrs. Add 4 lbs. of sugar, boil IJ^ hrs., or until it jellies. Put in glasses, and when cool cover with paraffine. Makes a solid, jelly-like marmalade.—Mrs. G. R Thornton, 306 S. 2nd Ave., Maywood, 111.
VARIATION I. — 1 doz. oranges, peeled and chopped. Boil half the peeling in three waters, boiling about 10 minutes each time. Chop fine, and add to the chopped pulp. Measure all, and add same amount of sugar. Boil until thick. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.
VARIATION II.— 1 grape fruit, 1 orange, 1 lemon. Put rind and all through a coarse grinder. Add 8 cups water and set away for 24 hrs. Boil for 20 minutes, and set away again for 24 hrs. Then add as much sugar as you have juice and pulp, and boil until it jellies. This should make 8 or 10 glasses. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.
Records on this page
Apple MarmaladeSpiced Currant MarmaladeCherry MarmaladeCrabapple MarmaladeCranberry MarmaladeCranberry MarmaladeOrange and Rhubarb PreserveGrape Fruit MarmaladeLemon MarmaladeOrange Marmalade