The Monmouth Baptist ladies' cook book

NUT MARMALADE. Mrs. Joseph Barker, Rochelle, 111. Four pounds rhubarb, six pounds sugar, two lemons one pound almonds. Slice the outside of lemons and squeeze out juice, discarding the thick white skin. Do not peel rhubarb or blanch almonds, cook one and one-fourth hours or until thick enough to keep in tumblers. ORANGE MARMALADE. Mrs. Harris Popplewell, Brantford, Canada. Cover one pint of bitter oranges, cut very fine with two and one-half pints of water and let stand over two nights. Then boil for an hour and one-half. Allow one and one-fourth pounds of sugar to one pint of fruit, boil one-half hour. Pour one cup of boiling water over the seeds and let stand over night, drain and add the jelly to the marmalade. Ordinary oranges and one lemon may be used instead of the bitter fruit. ORANGE MARMALADE. Mrs. F. L. Meeker, Marshalltown, la. Wash and slice thin twelve oranges, discarding the ends. Chop fine. To one pound of fruit add one quart of water, set away over night. Next morning boil fifty minutes, then set away until next morning. To one pound of mixture add one and one-quarter pounds of sugar and boil for one hour, put in glasses and cover. It adds to the flavor to add a little lemon juice, after it is through boiling. PEAR MARMALADE OR GINGER PEARS. Mrs. J. H. McMillan. Mrs. J. W. Sipher. Eight pounds chipped pears, eight pounds granulated sugar, one-half pound candied ginger, four lemons. Chip the pears after taking off the skins. Cut the ginger in pieces. Let both boil with the sugar for one hour, slowly. Put the lemons on in cold water and let them boil till tender, then chop them, removing the seeds. Add to the pears and boil another hour. Put away like jelly. PEARS WITH GINGER. Peel a dozen large pears which are not quite ripe and cut into long thin strips. Add two-thirds as much sugar as you have fruit, the juice of a lemon, two-thirds cup of water and a dessert spoonful of ginger. Boil all together until the fruit is transparent and serve as a relish. PRESERVED PEARS. Pare the fruit with a silver knife and drop into a bowl of cold water to preserve the color. When all are pared, put into a pan of clear, cold water, and boil until almost tender. Make a syrup of the water in which the pears were boiled, allowing one pound of sugar to each half pint of water. Drop the pears into the syrup and cook them slowly until they can be pierced with a silver fork. Put the fruit in hot jars and cover with the boiling sirup. Seal. PIEPLANT AND FIG BUTTER. Miss Mary Pillsbury, Macomb. Eight pounds of pie plant already for cooking, six pounds of white sugar, two pounds of figs ; cut them in two parts and soak over night in cold water. In the morning cook them in the same water until soft, then skim them out and chop fine. Strain the water and put it with the pie plant, sugar and figs and cook it down to butter. Can. PINEAPPLE MARMALADE. Grate two large, fully ripe pineapples and to each pound of the fruit thus prepared add three-quarters pound of loaf sugar, the juice of two lemons, and the grated yellow rind of half a lemon. Bring to the boiling point quickly and cook until clear, which will take about one hour. Skim often and, when done, seal in small jars. PLUM CONSERVE. Mrs. Georgia Bell, Lincoln, Neb.