Mix and cook until thick. Mrs. James K. Armsby.
238 PORTLAND WOMAN'S EXCHANGE. COOK BOOK
Prune Jam.
Three-quarters pound sugar to 1 pound fruit, measured
after removing stones. Cook prunes rather soft before adding
sugar. Add 3 pears, juice of V/i lemons, 1 teaspoon each of
allspice, cinnamon and cloves, and ^ teaspoon nutmeg, 1
wineglass Whisky, % cup chopped walnuts✪ Prune Jam. Cook 3 hours.
Mrs, Solomon Hirsch,
Prune and Orange Jam.
6 lbs, prunes.
1 lb. raisins.
3 oranges.
Pit prunes and weigh; add just enough water to cook
them until soft; add orange pulp and rind, which has previ-
ously been cut Rne and boiled until clear, and the sugar, and
cook 20 minutes. Last of all add raisins which have been
soaked a few minutes in hot water.
Miss Gile.
Quince Honey.
Pare and put through meat chopper three large quinces.
Put in kettle with 3 lbs. sugar and 1 quart water. Boil to-
gether about 30 minutes, or until it jellies.
Mrs. Chas, Hemphill,
Raspberries.
Put berries in glass jars, set them on stove in boiler with
cold water, allowing berries to heat through gradually. Make
a syrup of 3 cups of sugar and 1 cup of water to each 2 quarts
of berries. Boil syrup until clear, then pour over berries in
jars and seal while jars are in water, immediately.
Do peaches in the same way, only using a little more
sugar, and if pears a little less.
Mrs, Robert Washburn,
Rhubarb Canned Without Cooking.
Wash carefully and cut tender rhubarb, without peeling;
pack tightly in sterilized jars, fill full of wal^r that has been
\ PRESERVES 239
boiled and cooled, seal ai^d keep in cold dark closet. Goose-
berries may be canned inxthe same way.
\ Mrs, F. B, Waite.
Strawberry Jam.
Allow 1 lb. of sugar to 1 Ibv of berries✪ Strawberry Jam. Mash the berries
slightly with a wooden potato ipasher; cover with sugar and
let stand until juicy. Add the k'est of the sugar. Boil until
of desired consistency* skim (\ccasionally. Pour in jelly
glasses and when cold cover with paraffine.
. Mrs. W. D. Scott
Strawberry Preserves.
1 glass strawberries.
1 glass sugar.
Put berries into a saucepan and pour the sugar over them.
Boil about 10 minutes and pour into glasses; cover with
paraffine.
Mrs, John Kollock.
Sunkist Strawberries.
Weigh fruit and sugar, pound for pound. Let them stand
over night. In the morning put in kettle and let them come
to a boil over modest fire. Skim out berries and spread on
shallow platters or plates. Each morning add more syrup,
enough to cover fruit nicely. It requires about a week of
sunshine to use all the syrup.
Put into jelly glasses and cover with paraffine.
Mrs, Henry E. Jones.
Tomato Preserves.
First scald the tomatoes in order to remove the skin.
To 3 large cups of tomatoes put 3 large cups of granulated
sugar. Do not put any water with it. After the tomatoes have
been boiling about 20 minutes, add 2 sticks of cinnamon* 1
tablespoon cloves✪ Tomato Preserves, and let all this boil about 20 minutes longer
until the syrup gets thick and it looks quite dark.
Test it by putting a little of it in a saucer. When cool,
if it is quite thick, it is cooked sufficiently.
Mrs. Theodore Wygant.
Wit <0n^9omtin
Daily :: Sunday :: Weekly
The great newspaper
of the Northwest.
A SAFE newspaper
for the HOME. No
objectionable medi-
cal advertising
carried.
Society n e
woman's depart-
ments featured.
THK ORKGONIAN BUILDING
Main 7070 A 6095
iinK.
Best medium in t
Northwest for clas
Phone in your ad-
vertisements, The
same careful person-
al attention will be
given as though
placed over tlie
counter.
Beverages for Invalids and Others
Page 86 · 3 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix and cook until thick. Mrs. James K. Armsby.
Prune Jam.
Three-quarters pound sugar to 1 pound fruit, measured after removing stones. Cook prunes rather soft before adding sugar. Add 3 pears, juice of V/i lemons, 1 teaspoon each of allspice, cinnamon and cloves, and ^ teaspoon nutmeg, 1 wineglass Whisky, % cup chopped walnuts. Cook 3 hours.
Mrs, Solomon Hirsch,
Prune and Orange Jam.
6 lbs, prunes. 1 lb. raisins. 3 oranges.
Pit prunes and weigh; add just enough water to cook them until soft; add orange pulp and rind, which has previously been cut Rne and boiled until clear, and the sugar, and cook 20 minutes. Last of all add raisins which have been soaked a few minutes in hot water.
Miss Gile.
Quince Honey.
Pare and put through meat chopper three large quinces. Put in kettle with 3 lbs. sugar and 1 quart water. Boil together about 30 minutes, or until it jellies.
Mrs. Chas, Hemphill,
Raspberries.
Put berries in glass jars, set them on stove in boiler with cold water, allowing berries to heat through gradually. Make a syrup of 3 cups of sugar and 1 cup of water to each 2 quarts of berries. Boil syrup until clear, then pour over berries in jars and seal while jars are in water, immediately.
Do peaches in the same way, only using a little more sugar, and if pears a little less.
Mrs, Robert Washburn,
Rhubarb Canned Without Cooking.
Wash carefully and cut tender rhubarb, without peeling; pack tightly in sterilized jars, fill full of water that has been
\ PRESERVES 239
boiled and cooled, seal and keep in cold dark closet. Gooseberries may be canned inxthe same way.
\ Mrs, F. B, Waite.
Strawberry Jam.
Allow 1 lb. of sugar to 1 Ibv of berries. Mash the berries slightly with a wooden potato masher; cover with sugar and let stand until juicy. Add the k'est of the sugar. Boil until of desired consistency; skim (\ccasionally. Pour in jelly glasses and when cold cover with paraffine.
. Mrs. W. D. Scott
Strawberry Preserves.
1 glass strawberries.
1 glass sugar.
Put berries into a saucepan and pour the sugar over them. Boil about 10 minutes and pour into glasses; cover with paraffine.
Mrs. John Kollock.
Sunkist Strawberries.
Weigh fruit and sugar, pound for pound. Let them stand over night. In the morning put in kettle and let them come to a boil over modest fire. Skim out berries and spread on shallow platters or plates. Each morning add more syrup, enough to cover fruit nicely. It requires about a week of sunshine to use all the syrup.
Put into jelly glasses and cover with paraffine.
Mrs, Henry E. Jones.
Tomato Preserves.
First scald the tomatoes in order to remove the skin.
To 3 large cups of tomatoes put 3 large cups of granulated sugar. Do not put any water with it. After the tomatoes have been boiling about 20 minutes, add 2 sticks of cinnamon; 1 tablespoon cloves, and let all this boil about 20 minutes longer until the syrup gets thick and it looks quite dark.
Test it by putting a little of it in a saucer. When cool, if it is quite thick, it is cooked sufficiently.
Mrs. Theodore Wygant.
[illustration: Wit Oregonian]
Daily :: Sunday :: Weekly
The great newspaper of the Northwest.
A SAFE newspaper for the HOME. No objectionable medical advertising carried.
Society n e woman's departments featured.
THK ORKGONIAN BUILDING
Main 7070 A 6095
iinK.
Best medium in t Northwest for clas
Phone in your advertisements, The same careful personal attention will be given as though placed over tlie counter.
Beverages for Invalids and Others
Records on this page
Prune JamStrawberry JamTomato Preserves