Mary Jane's cook book

Boil tomatoes till very tender, strain and add lemon and oranges, chopped very fine, with peels, but without seeds Add sugar and boil all together until thick. Pour into sterilized glasses and when cold cover with paraffin. Mrs. A. G. L., Atlantic. RASPBERRY JAM. Wash raspberries thoroughly, but quickly, then drain well. Do not allow them to stand in water. To each pound of fruit add 1 pound of suirar. Mash the fruit in the kettle and bring slowly to a boil. Boil 15 minutes very steadily, then add sugar and boil 5 minutes. Pour into sterilized jelly glasses and when cold cover with paraffin. If it is desired to remove seeds bring the fruit to a boil, pass it through a very fine sieve, then proceed with the juice as above. Dolly A., Roslindale. GOOSEBERRY JAM. To every pound of berries allow % of a pound of loaf sugar and to every 6 pounds of fruit allow 1/2 pint of currant juice. Boil berries with currant juice for 1 hour, then add sugar and boil from !/2 to % of an hour from time of simmering. ». t RHUBARB AND STRAWBERRY JAM. Rhubarb, 2 pounds. Strawberries, 2 quarts. Sugar, 3 pounds. Cut rhubarb into very short pieces. Mash the strawberries and add the sugar. Pour over rhubarb and let stand overnight. Next morning simmer gently in an enamel kettle for 1 hour. Let cool somewhat and fill jelly glasses. ORANGE JAM. Sugar, 1 pound to every pound of fruit, weighed before cutting. Pare half the oranges and cut rind into shreds. Boil until tender and set aside. Grate rind of remaining oranges, discarding every bit of the white inner skin. Remove seeds and cut all fruit into small pieces. Drain off the juice, add the sugar and, unless the oranges are very juicy, add a little water. Boil 6 minutes, add chopped fruit and grated peel and boil 20 minutes longer. ORANGE CONSERVE. Prepare as in preceding recipe, but do not add water to juice. Add nuts and raisins when the pulp is added and cook a little longer, about half an hour. QUINCE AND APPLE JAM. Use 2-3 quinces to 1-3 sweet juicy apples. Pare, core, slice and weigh fruits. To every pound of fruit allow ^4 pound of sugar. Steam fruit until tender. Make a syrup of the sugar and just enough water to dissolve, then add fruit and simmer till it looks clear. Remove fruit to sterilized jars, boil down syrup if necessary and pour over fruit. SUNSHINE JAM. Strawberries, 2 quarts. Large pineapple, 1. Sugar, 3 pounds. Wash the berries, drain and hull. Peel the pineapple and cut in small pieces. Bring the fruit slowly to a boil with a little water. Add heated sugar and cook till it jellies. Pour into marmalade jars. CARROT JAM. Carrot pulp, 1 pint. Lemon, 1. Sugar, 1 pint. Boil carrots until very soft, peel, press through a colander, and measure. Add sugar and juice of the lemon and boil for 20 minutes, or until mixture jellies. Mrs. D. P., Chelsea. APRICOT JAM. Dried apricots, 2 pounds. Water, 4 pints. Sugar, 6 pounds. Soak fruit for 2 days in water. Boil gently until soft and pulpy, which will require from i/2 to % of an hour. Add susrar and boil 25 minutes or until of the consistency of jam. GREEN TOMATO JAM. Green tomatoes, 8 pounds. Green ginger, 2 ounces. Lemons, 4. Sugar, 7 pounds.