Delta Gamma cook book

Cranberry Jelly Cook one quart of cranberries and one cup water in a covered dish five or six minutes. Then with a pestle press them through a fine sieve. Stir in two cups sugar, and without reheating turn the mixture into a mould. Do not return to the fire after the sugar is added or the mixture will not jelly. Norma Rosholt Cammack (Lambda). Currant Jelly Put the currants in a preserving kettle with stems on, heat thoroughly, to bring out the juice; then put into a bag to drip and then press out all the juice; return juice to kettle, place over the fire and let it get boiling hot; remove from fire, add one pound of sugar with pint of juice, stir until dissolved; then pour into glasses, cover and place in a dry place. Louise Schriefer (Omicron). Spiced Currant Jelly 8 cups strained currant juice 8 cups sugar 2 cups vinegar One tablespoon each of cinnamon, cloves, allspice, and nutmeg, one-eighth teaspoon pepper. Boil all together until it jells. Serve with game or any meat. Edith C. Smyth (Gamma). Grape Jelly Stem and mash the grapes; put into the preserving kettle and boil for twenty minutes. Strain and boil juice five minutes, skimming carefully. Warm sugar, allowing a pound to every pint of juice and add gradually, stirring until thoroughly melted. Pour into glasses and seal. Louise Schriefer (Omicron). Apricot Marmalade Halve and stone three and one-half pounds apricots, add three and one-half pounds sugar, pulp and grated rind of six oranges, the pulp having been put through the meat grinder. Cook until thick about one hour and a half or more, stirring often to prevent scorching. When done add one-half pound blanched almonds, cut into strips. Put into jelly glasses and cover with paraffin. Constance Oilman Ames (Lambda). Apricot and Pineapple Jam Use equal parts of apricots and pineapple. Peel the pineapple and put through meat grinder. Measure pulp and cook with a little water until very soft. Seed apricots and put through meat grinder without peeling. Measure pulp. When the pineapple is cooked, add apricots and cook down, stirring constantly. When fruit seems about done add three-fourths as much sugar as there was fruit before cooking. Cook to a jam. The longer it is cooked after the sugar is added, the darker the jam will be. Jessie K. Fitzpatrick (Phi). Carrot Marmalade Boil three pounds carrots until soft. Put them through the meat chopper, using a large knife. Add three pounds sugar (two-thirds of this may be corn syrup), juice and rind of six lemons and one orange. One cup blanched almonds chopped fine may be added. Boil one hour until thick. Marian Brest (Lambda). Cherry Conserve Use pie cherries. To two quarts seeded cherries, add juice and thin yellow grated rind of four oranges, and add four pounds granulated sugar. Cook until thick and just before taking from the fire, add one-half pound of English walnut meats, broken. Leonora Mann (Lambda). Cherry Conserve 2 quarts pitted cherries 1 quart shredded pineapple 3 quarts sugar 1 pound walnuts Mix fruit and sugar and let stand over night, then cook slowly until it is hke jelly. Add walnut meats, put into jars and cover with paraffin. Irma Child Browne (Beta). Cherry and Raspberry Conserve 3 boxes cherries