The Worcester domestic science school's one year course laboratory cook book

The difference between canning and preserving is that in the latter a larger proportion of sugar is used — the usual amount being threefourths of a pound of sugar to one pound of fruit — and the fruit is thoroughly cooked. The methods are the same as for canning, requiring only a longer time and a heavier syrup. MARMALADES AND JAMS. Materials: — Pulp, skins and juice of fruits. Proportions: — Three-fourths pound sugar to one pound of fruit. Methods of Preparing: — Prepare and core fruit, place in layers, with sugar in a preserving kettle. Let it stand a few minutes or over night if possible. Then cook it slowly until it becomes a thick, jellylike mass. Stir frequently to break the fruit. When tender put in sterilized tumblers and cover with paraffine. Preserving GENERAL RULES. Marmalades and jams are made usually from pulp left from jellymaking, or from fruit too ripe for canning or preserving. Jams are made from pulp, juice and skins. Marmalades contain pulp and juice, but generally no skins. Most cook books make no distinction between jams and marmalades. JELLIES. GRAPE JELLY. Boil grape juice 20 min. to allow water to evaporate. To each quart of juice add one-half pound sugar. Boil gently for live minutes, or till it will congeal when cold. Grapes vary in the amount of water they contain. Pour into sterilized glasses. Test for Jelly Dip a spoon into the liquid, hold it up and let it drop back, the last drop will stay on the spoon or cut off from the spoon. Take out little in saucer, will gelatinize when cold. CANNED PEACHES. Eight quarts peaches. One quart sugar. Three quarts water. Directions Put sugar and water in a stewpan, stir until sugar is dissolved. Remove skins from peaches, cut in halves, remove all stones but one or two. Put a layer of peaches in syrup, cook until peaches are soft. Put in sterilized jars. CHILI SAUCE. 18 ripe tomatoes 6 T. sugar 7 green peppers 2 T. ground cloves 3 onions 2 T. cinnamon 2 T. salt 2 C. vinegar Directions Remove skins from tomatoes and chop peppers and onions fine, add other ingredients. Cover and boil gently 1% hours. [illustration: LABORATORY COOK BOOK. 19] YELLOW TOMATO PBESERVE. Two pounds yellow tomatoes, one-half pound granulated sugar, one medium sized lemon — juice of one half, and the other half cut in very thin slices; one-eighth cup ginger root. Directions: — Peel tomatoes in the usual way, add sugar, lemon, and ginger root. Let stand over night. In the morning put into kettle, cook until tomatoes are soft. Remove tomatoes and put them into sterilized bottles. Cook the liquid to a thick syrup. Tour over tomatoes and seal. INDIAN SAUCE. 12 large ripe tomatoes 1 lb. chopped raisins 12 apples i/2 C. salt 1 gal. vinegar 1 green pepper 2 lbs. brown sugar 6 medium onions Directions: — Boil all together 1 hour covered. Strain. Add 2 T. ground ginger. Add one-eighth pound mustard mixed with onehalf of the vinegar. Boil one-half hour. Bottle. RHUBARB MARMALADE. 1 lb. walnuts 4 lemons 4 lbs. rhubarb 6 lbs. sugar Directions: — Cut fruit into 1 inch pieces. Put in kettle with 1 pint water. Boil until soft and thick, add sugar and lemons. Add nuts when nearly done. SWEET TOMATO PICKLE. i/o peck green tomatoes (small) 2 T. allspice ) y2 C. vinegar 2 T. cloves (• unground