Delta Gamma cook book

Orange Marmalade 2 oranges 2 lemons Cut fine and add eleven cups water. Let stand twenty-four hours uncovered. Boil two hours without sugar; then add four pounds sugar and cook until done. Makes just twelve glasses, (four pounds sugar equals about nine cups) . Alcetta Gilbert Clarke (Lambda). Oriental Jam 7 pounds currants 2 pounds raisins, stoned 6 pounds white sugar 2 oranges, cut fine Boil raisins and oranges in a little water fifteen or twenty minutes. Add to the currants and sugar. Boil hard from one-half to threefourths of an hour. Grace C. Nelson (Lambda Nu). Peach Conserve 1 dozen peaches Y2 dozen oranges, rind grated and pulp sliced 33^^ pounds sugar 1 pint water Y2 pound chopped almonds Boil about twenty-five minutes. Fanchon Hooper (Kappa). Ginger Pears 8 pounds pears, sliced thin (solid green ones are best) 3^ pound preserved ginger, sliced thin 4 lemons, sliced with rind 8 pounds sugar 1 pint water Cook one hour, or until pears are transparent. Edith Foulke (Lambda). Pie Plant Conserve 1 cup pie plant, cut very fine 1 orange, pulp and juice 1 teaspoon grated yellow rind of orange 1 teaspoon lemon juice 13^ cups sugar Let this stand on back of stove until the sugar is dissolved, then boil rapidly until transparent. Add one-half cup blanched almonds cut into thin slices. Boil up just once and put into glasses or jars. Leonora Mann (Lambda). Pineapple and Strawberry Preserves Shred one pineapple, add three boxes of strawberries and cover with their weight in sugar. Let stand a few hours and then boil about half or three-quarters of an hour. Put in jelly glasses. Katharine Hewson Johnson (Lambda Nu) . Plum Conserve 1 basket blue plums, pitted before cooking 1 pound figs, cut fine 1 cup English walnuts or pecans, broken 1 quart sugar, or more if needed Cook until thick. Blanche M. Harris (Lambda). Plum Conserve 1 basket red plums 1 pound seeded raisins 3 oranges and 1 lemon, run through the grinder 4 parts of fruit to 3 of sugar Boil until thick. Cecelia E. Otis (Lambda). Plum Conserve 1 basket of blue plums 5 or 6 muskmelons (depends on the size) juice of 2 lemons 2 cups shelled walnuts or pecans 5 pounds sugar Seed the plums, cook the skins and pulp with the sugar, and if needed, add a little water to keep from burning. Cut the melons in small pieces. Add after the plums have cooked a while, especially if very ripe. Add the lemon juice and cook until thick. Add the nuts the last ten minutes Juanita Williams (Lambda) . Quince Honey Core one-half peck quinces, without paring, and put through meat grinder. Add sugar, pound for pound. Boil sugar in the fruit juice until it strings. Add fruit and cook ten minutes. This makes eight pints. Grace E. Telling (Chi Sigma). Quince Honey 2 large quinces 2 pounds sugar 1 pint water Cook twenty minutes and put into glasses. Angeline Power Thatcher (Alpha Beta). Raspberry Conserve 1 quart red raspberries 1 pound English walnuts 1 quart cubed rhubarb 2 oranges, cut very thin 1 pound seeded raisins 2 lemons, cut very thin 1 pound sugar to every pound of fruit Cook one-half hour or until thick as jelly. Edith Pope (Rho). Rhubarb and Fig Conserve 5 pounds rhubarb, cut in dice 1 pound figs, cut in shreds 1 lemon, cut fine ^ weight sugar mixed in, stand over night, cook until a rich conserve.