The farm cook & rule book

Fruit butters are made like jams, only the cooked fruit or berries are rubbed through a colander before the sugar is added. As a rule, fruit butters are not so thick as jams. After the sugar is added, the butter may be set in the oven to finish cooking so it will not have to be stirred so much. Watermelon Conserve 6 cupfuls watermelon rind 4% lemons 5 cupfuls apples 6 cupfuls sugar 4 oranges 5 cupfuls water Chop or cut the rind into small cubes, discarding the green portion. Peel the apples, remove the cores and chop. Chop oranges, peeling and all, removing the seeds. Use the juice of the lemons. Mix all the ingredients and boil slowly from 2 to 3 hours. Can and seal in sterile jars. Splendo Marmalade 2 pounds quinces 2 pounds peaches 2 pounds pears 3 lemons y2 pound sour apples sugar Peel the quinces, pears, apples and peaches, removing the cores and pits. Cut or chop in fine bits. Slice the lemons in thin wafer-like slices, discarding the seeds. Weigh the combination of fruits and add % as much sugar as fruit. Let stand several hours in a cool place. Then boil gently until the marmalade is very thick, stirring frequently so the mixture will not stick to the pan or burn.. If one wishes, 1 pound of finely ground nut meats may be added just before the marmalade is taken from the stove. Seal while hot in sterilized jars. Prune Marmalade 1 pound prunes 1% cupfuls sugar 1 cupful vinegar % teaspoonful cinnamon 1/^ teaspoonful cloves Soak the prunes overnight in cold water and cook the next morning in the same water in which they soaked. After cooking slowly 45 minutes, drain, saving the liquor, and cut the prunes in small pieces. Discard the pits. Place the prunes and the liquor in a saucepan with the vinegar, sugar and spices and cook slowly 45 minutes, or until the marmalade is thick. Dried Peach Butter 1 pound peaches 1 cupful sugar 2 cupfuls water Wash the peaches carefully and soak overnight in cold water. Cook slowly in the same water the next morning until the fruit is very tender. Rub through a sieve, add the sugar and simmer gently until the butter is of the desired consistency. Winter Jam 2 oranges 1 grapefruit 2 lemons sugar Wash the fruit and cut in small pieces, discarding the seeds but saving all the juice. Use only the pulp of the grapefruit. Measure the fruit and juice and pour three times its quantity of water over it. Let stand overnight. Then cook 30 minutes, measure again and add an equal amount of sugar. Mix together thoroughly and let stand overnight again. In the morning simmer until the marmalade is thick. Use an enameled saucepan for cooking this marmalade, or if desired, a stone crock may be used. FRUIT PRESERVES, JAMS AjS^D BUTTERS 87 Quince Honey 5 large quinces 2 cupfuls water 5 cupfuls sugar Pare and grate or grind the quinces. To 2 cupfuls of water add 5 cupfuls of sugar. Stir over the fire until the sugar is dissolved. Add the quinces and cook 20 minutes. Turn into sterile glasses and seal. Pear Honey 1 peck pears 1 quart grated pineapple sugar Pare and core the ripe pears and put through the food grinder. Measure and add % as much sugar as fruit and cook without adding water until the mixture is the color of rich preserves. Add the pineapple, cook 3 minutes and can in sterile jars. Cider Fruit Butters