g. — CRAB APPLE JAM. quart of currants to fonr quarts of raspberries.
Preserve like the Quinces (see No. 8). 18 —CHERRY JELLY.
10. — CHERRY JAM. Take nice tart cherries. Take one pound ol
Stem and stone the fruit. For each pound of sugar to each pint of juice and boil as directed in
pnlp take twelve ounces of sugar✪ Cherry Jam and some of the Currant Jelly (No. 16).
crushed pits lor flavoring. Boil slowly till it 19.— APPLE JELLY,
jellies, then put in jars. Take nice tart apples, juicy and of good flavor.
For sour cherries, take one pound of sugar to Cut in slices, cover with water and boil to a soft
one pound of cherries. mash. Strain through a cheese-cloth. Put a
1 1 '^PEACH AND APRICOT JAMS. pound of sugar to every pound of juice. Boil for
Take very ripe Imit. Peel the peaches, (or about twenty mmutes, till it jellies. Drop some
plunge in boiling water a moment, to make the on a cold plate; if it sets soon it is done,
skin come off easy). Cut in small pieces. For CRABAPPLE JELLY may be made in the
each pint of pulp take twelve ounces of sugar✪ Peach and Apricot Jams; let same manner. QUINCE, PEACH, APRICOT
boil and stir constantly till it jellies; then put in and PLUM JELLY are prepared the same way as
jars. Apple JeUy.
12.-GREEN GAGE PLUM JAM. 20.-CRANBERRY JELLY.
Stone the fruit; cut up m pieces, and boil with ^over the berries with water and boil till soft;
twelve ounces of sugar to each pint tiU it jeUies; ^^^^^ ^^^^^^ ^.^^^ p„^ ^^1^ pi„t „f j„j^^ t^,
then put up in ]ars. twelve ounces sugar; boil till it clears and jellies.
13.-ORANGE MARMALADE. .i.-loRAPE TELLY.
Take equal weights of sour oranges and sugar. ^^^^ ^^ ^^^ ^^^1^_ ^^^ ^^ ^^^ ^
Cut the oranges and press out the juice. Boil the Lejthe juice drain through a sieve. Take one
peel in water till it is tender, then scrape out the , . ^ ^ ■ .. c ■ ■ j^-i
:., „ . .,. ...... pound of sugar to each pint of juice and boil as
inside. Cut the rind m small thin slices, or j. , , . V^ .. t 1 1 ,-kj c
' directed for Currant Jelly (No. 16).
pound in a mortar. ^^
Boil sugar and juice to a syrup; add the peel PRESERVED CRUSHEDFRUITS FOR SHER-
Knd boil till it thickens. Put up in small jars or nr-rre 1 wn jrvc
glasses Bhl5> AINU ItHb.
14.— PINEAPPLE MARMALADE. aa.-PRESERVED CRUSHED BERRIES.
Pare and grate the pineapple. To each poond Select choice ripe fruit; pick over carefully.
3f pulp add one pound of sugar. Boil till it F°' berries, nib the fruit through a sieve, or put
thickens and gets clear. Put up in jars. through the fruit press. To each pound of pulp
15 FRUIT JELLIES ^^^ from six to eight ounces of sugar, and mix
are the juice of fruits, made clear by filtering, ^^11 together. Fill into bottles and set in a pan
and, with an equal weight of sugar, are boiled in- fi^ed with water up to the neck of the bottles
to a jelly. "'tli some straw under and between the bottles).
16.— CURRANT JELLY. Put on the fire and let gradually come to a boil.
Pick off the stems. Crush and place on the Let boil for about ten to twelve minutes, then
fire. Scald but do not boil. Let cool and strain, cork and tie down with a string or wire and keep
Filter the juice through a flannel bag. Take one in a dark cool place.
pound of sugar to each pint of juice. B✪ Currant Jellyoil the 23— PRESERVED CRUSHED CHERRIES,
sugar in a separate pan to the SOFT BALL, Cherries may be preserved in the same man-
which is found by dipping the finger in cold ner as (No. 22).
water, then quickly in the boiling syrup and back 24.— PRESERVED CRUSHED PEACHES,
in the cold water. The sugar on the finger will APRICOTS AND PLUMS,
form a little soft ball when rolled between the Plunge the fruit in boiling water for a moment,
fingers. to remove the skin, or peel the fruit. Cut up in
Put the boiling fruit juice and sugar together, halves and boil with a little water till soft. Rub
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Presented as published in 1907. 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
A modernized reading is not available for this page yet. You are seeing the original text.
g. — CRAB APPLE JAM. quart of currants to fonr quarts of raspberries.
Preserve like the Quinces (see No. 8). 18 —CHERRY JELLY.
10. — CHERRY JAM. Take nice tart cherries. Take one pound ol
Stem and stone the fruit. For each pound of sugar to each pint of juice and boil as directed in
pnlp take twelve ounces of sugar and some of the Currant Jelly (No. 16).
crushed pits lor flavoring. Boil slowly till it 19.— APPLE JELLY,
jellies, then put in jars. Take nice tart apples, juicy and of good flavor.
For sour cherries, take one pound of sugar to Cut in slices, cover with water and boil to a soft
one pound of cherries. mash. Strain through a cheese-cloth. Put a
1 1 '^PEACH AND APRICOT JAMS. pound of sugar to every pound of juice. Boil for
Take very ripe Imit. Peel the peaches, (or about twenty mmutes, till it jellies. Drop some
plunge in boiling water a moment, to make the on a cold plate; if it sets soon it is done,
skin come off easy). Cut in small pieces. For CRABAPPLE JELLY may be made in the
each pint of pulp take twelve ounces of sugar; let same manner. QUINCE, PEACH, APRICOT
boil and stir constantly till it jellies; then put in and PLUM JELLY are prepared the same way as
jars. Apple JeUy.
12.-GREEN GAGE PLUM JAM. 20.-CRANBERRY JELLY.
Stone the fruit; cut up m pieces, and boil with ^over the berries with water and boil till soft;
twelve ounces of sugar to each pint tiU it jeUies; ^^^^^ ^^^^^^ ^.^^^ p„^ ^^1^ pi„t „f j„j^^ t^,
then put up in ]ars. twelve ounces sugar; boil till it clears and jellies.
13.-ORANGE MARMALADE. .i.-loRAPE TELLY.
Take equal weights of sour oranges and sugar. ^^^^ ^^ ^^^ ^^^1^_ ^^^ ^^ ^^^ ^
Cut the oranges and press out the juice. Boil the Lejthe juice drain through a sieve. Take one
peel in water till it is tender, then scrape out the , . ^ ^ ■ .. c ■ ■ j^-i
:., „ . .,. ...... pound of sugar to each pint of juice and boil as
inside. Cut the rind m small thin slices, or j. , , . V^ .. t 1 1 ,-kj c
' directed for Currant Jelly (No. 16).
pound in a mortar. ^^
Boil sugar and juice to a syrup; add the peel PRESERVED CRUSHEDFRUITS FOR SHER-
Knd boil till it thickens. Put up in small jars or nr-rre 1 wn jrvc
glasses Bhl5> AINU ItHb.
14.— PINEAPPLE MARMALADE. aa.-PRESERVED CRUSHED BERRIES.
Pare and grate the pineapple. To each poond Select choice ripe fruit; pick over carefully.
3f pulp add one pound of sugar. Boil till it F°' berries, nib the fruit through a sieve, or put
thickens and gets clear. Put up in jars. through the fruit press. To each pound of pulp
15 FRUIT JELLIES ^^^ from six to eight ounces of sugar, and mix
are the juice of fruits, made clear by filtering, ^^11 together. Fill into bottles and set in a pan
and, with an equal weight of sugar, are boiled in- fi^ed with water up to the neck of the bottles
to a jelly. "'tli some straw under and between the bottles).
16.— CURRANT JELLY. Put on the fire and let gradually come to a boil.
Pick off the stems. Crush and place on the Let boil for about ten to twelve minutes, then
fire. Scald but do not boil. Let cool and strain, cork and tie down with a string or wire and keep
Filter the juice through a flannel bag. Take one in a dark cool place.
pound of sugar to each pint of juice. Boil the 23— PRESERVED CRUSHED CHERRIES,
sugar in a separate pan to the SOFT BALL, Cherries may be preserved in the same man-
which is found by dipping the finger in cold ner as (No. 22).
water, then quickly in the boiling syrup and back 24.— PRESERVED CRUSHED PEACHES,
in the cold water. The sugar on the finger will APRICOTS AND PLUMS,
form a little soft ball when rolled between the Plunge the fruit in boiling water for a moment,
fingers. to remove the skin, or peel the fruit. Cut up in
Put the boiling fruit juice and sugar together, halves and boil with a little water till soft. Rub