San Rafael cook book, 1906

Put 1 quart of well picked cranberries into 1 pint of boiling water and boil rapidly until done; then press through a colander, return to the fire, add 2 cups of sugar, and cook a short time. The flavor Is more delicate when it is brought to a half-jellied consistency. 1 cup of water "will make it a stiffer jelly. JELLIES AND FRUITS 195 ORANGE MARMALADE — Mrs. Carter P. Pomeroy. Slice 1 dozen oranges, skins and all, with a potato slicer (the kind that comes for Saratoga potatoes) ; weigh the sliced fruit, and to each pound add 1% pints of water and boil for % of an hour; then let it stand for 24 hours; weigh it again, to each pound add 1% pounds of sugar and the juice of 1 lemon, and boil for 25 minutes, not longer. Use common sour oranges, taking out the seeds as you slice them Delicious and very easy to make. ORANGE MARMALADE— Mrs. W. F. Jones. 2 dozen juicy oranges, grate the rind of half of them and pare the other half. Cook the parings until tender, in plenty of water, throwing away the water. Carefully separate the seeds and white part from the juice and pulp. When the skins are well cooked, remove all the white coating inside, and clip the rind with scissors into fine strips. Measure or weigh both the rind and pulp, and put it on to boil for about an hour: then add the same amount of heated sugar, and let this boil until the right consistency is reached, stirring constantly. It can be tested by putting a little in a saucer on ice or in any cool place. If lemons are liked, add about 6 to this recipe. ORANGE MARMALADE— Mrs. E. O. Allen. (Requires about 2% large juicy oranges to a pint). With a sharp knife carefully shave off the yellow portion of the skin of % the oranges. Peel off the white, leaving the clean pulp. Peel the remaining %. Put through a meat chopper the yellow shavings of skin, and the pulp of all the oranges, peeled clean of white. Add % as much water by measure. Boil about an hour or until the water boils away, leaving the amount of the original pulp. Add an equal amount of granulated sugar, by measure. To every dozen oranges add the juice of 4 lemons. Let stand 24 hours. Boil gently, stirring constantly for about 45 minutes. Put in pint jars and seal. ORANGE MARMALADE — Mrs. Orey J. Short. [illustration: Slice] 1 dozen Naval oranges thin, through skin and all. Weigh fruit and to every pound add a quart of water. Let stand 24 hours. Then boil 15 minutes. To every pint of fruit and juice, add a pound of sugar. Let boil 2 hours steadily. Just before taking off, add juice of 6 lemons. Pour In glasses and let stand several days before covering, as it takes some time to thicken. This is an excellent marmalade and very inexpensive. GRAPE FRUIT MARMALADE — Miss O. A. Gordon. Slice fruit finely. To every lb of sliced fruit, add 1% pints of water, let it stand over night. Boil next morning till the chips are tender, almost 1 hour. To every lb of pulp add 1 lb of sugar or a little less. Boil until it jellies. 196 JELLIES AND FRUITS CURRANT MARMALADE— Mrs. Frances C. White. 2 qts. currants, 1 qt. sugar, 2 cups seeded raisins chopped, juice and pulp 2 oranges, .rind of 1. Boll 15 mln. APPLE GINGER — Mrs. J. A. Reeder. 6 ounces white ginger (bruised), 4 pints cold water, boiled slowly until ginger is soft. Drain off the liquid and add 6 pounds nice apples, peeled, cored, and cut in lengthwise pieces and 6 pounds sugar. Boil the whole slowly adding no more water than that poured off the ginger. Shake often to prevent burning and cook until a pretty transparent brown color. EAST INDIA PRESERVES— Mrs. Thos. S. Bonneau.