Wash berries, weigh and allow % lb. sugar to each pound of
berries. Mash berries, pour in preserving kettle and cook until
soft. Mash through sieve, adding sugar to pulp. Return to fire
and simmer for one-half hour✪ Seedless Blackberry Jam. Seal.
Mrs. T. H. Stewart, Jr.
CARROT MARMALADE.
3 cups carrots. 3 lemons.
3 cups apples. 4 cups sugar.
3 cups cold water✪ Carrot Marmalade.
Method — Grate carrots, apples, and lemon rind together; add
lemon juice. Cook all together with sugar, simmering gently till
thick, about 30 minutes.
Mrs. J. C. Wing,
Palmer, Mass.
GENUINE ENGLISH ORANGE MARMALADE.
1 grapefruit. 2 lemons.
4 oranges.
100 ATLANTA WOMAN'S CLUB COOK BOOK
Pare the fruit and slice skins fine, chop the fruit and mix to-
gether, adding three pints of water to each pound of fruit mixture.
Put seeds in pint of water and simmer down to half. Let fruit
stand forty-eight hours in water, then boil until tender. Let this
stand until next day then add water from seeds strained and add
one lb. of sugar to each pound of mixture✪ Genuine English Orange Marmalade, boil rapidly until it jells.
Mrs. Chas. W. Bell
GRAPE CONSERVE.
3 lbs. grapes. 1 cup English walnut meats.
3 oranges. 6 cups sugar✪ Grape Conserve.
Skin grapes and cook pulp until seeds separate. Put through
colander, add skins and juice of oranges, walnut meats and
sugar. .Cook twenty minutes as for jelly.
Mrs. Edwin Beaver.
GRAPE, PLUM, OR CHERRY CONSERVE.
6 pts. drained fruit. 4 oranges.
8 cups granulated sugar. 1 cup English walnut meats.
2 lbs. seeded raisins✪ Grape, Plum, or Cherry Conserve.
Grate orange peel and extract juice. Chop raisins and nuts
together ; combine all ingredients, and cook gently for forty minutes.
This will make twelve glasses.
Mrs. T. F. Abercrombie.
GRAPE FRUIT CONSERVE.
2 grapefruit. 2 oranges.
2 lemons. 2 cups nut meats✪ Grape Fruit Conserve.
Slice off skin from each end of grapefruit. This prevents
it from being bitter. Remove seeds and put through coarse^ meat
grinder. Do same with lemons and oranges, except dvm't cut
off end. Add three times as much water as you have fruit and
let stand over night. Add equal quantity of sugar and boil until
it jells. This makes about thirty glasses of conserve.
Mrs. J. H. Zachry.
APPLE CONSERVE.
8 cups of unsweetened apple 8 scant tbls. syrup.
sauce. 2 t-spoons cloves.
2 cups brown sugar. 1 tbls. cinnamon.
2 oranges sliced thin. 1 lb. English walnut meats.
2 lemons sliced thin. Pinch of salt.
1 lb raisins✪ Apple Conserve.
Boil above ingredients (except nuts) 15 mmutes. Add nuts
last and seal. ^ ^ ^
Mrs. W. L. Percy.
CRAB APPLE JELLY.
Crab apples. Sugar.
Water. Lemons.✪ Crab Apple Jelly
PICKLES, MARMALADES AND RELISHES 101
Wash and wipe crab-apple, quarter but do not core, put in
kettle, and cover with cold water; cook until soft. Strain twice
through a jelly bag. Put juice on and boil for twenty-five minutes.
Add a pound of sugar to every pint of juice, with juice of one lemon.
Boil until it jells.
(Miss) Annie J. H«ad.
PARADISE JELLY.
6 apples. 1 pt. cranberries.
6 quinces. Water.✪ Paradise Jelly ^
After washing the fruit, core the apples and quinces but do
not peel. Put all over the fire in water enough to cover and cook
till soft. Strain off the juice and proceed as in currant jelly.
A pint of juice to a pound of sugar. The pulp remaining may have
sugar added to it and then be canned for tapioca pudding, or for
marmalade.
Mrs. D. L Carson.
GOOSEBERRY JELLY.
3 qts. green gooseberries. Sugar.
3 qts. water.✪ Gooseberry Jelly
Page 52 · 11 recipe records on this page
Presented as published in 1921. 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
Wash berries, weigh and allow % lb. sugar to each pound of berries. Mash berries, pour in preserving kettle and cook until soft. Mash through sieve, adding sugar to pulp. Return to fire and simmer for one-half hour. Seal.
Mrs. T. H. Stewart, Jr.
CARROT MARMALADE. 3 cups carrots. 3 lemons.
3 cups apples. 4 cups sugar.
3 cups cold water.
Method — Grate carrots, apples, and lemon rind together; add lemon juice. Cook all together with sugar, simmering gently till thick, about 30 minutes.
Mrs. J. C. Wing, Palmer, Mass.
GENUINE ENGLISH ORANGE MARMALADE. 1 grapefruit. 2 lemons.
4 oranges.
Pare the fruit and slice skins fine, chop the fruit and mix together, adding three pints of water to each pound of fruit mixture. Put seeds in pint of water and simmer down to half. Let fruit stand forty-eight hours in water, then boil until tender. Let this stand until next day then add water from seeds strained and add one lb. of sugar to each pound of mixture, boil rapidly until it jells.
Mrs. Chas. W. Bell
GRAPE CONSERVE. 3 lbs. grapes. 1 cup English walnut meats.
3 oranges. 6 cups sugar.
Skin grapes and cook pulp until seeds separate. Put through colander, add skins and juice of oranges, walnut meats and sugar. .Cook twenty minutes as for jelly.
Mrs. Edwin Beaver.
GRAPE, PLUM, OR CHERRY CONSERVE. 6 pts. drained fruit. 4 oranges.
8 cups granulated sugar. 1 cup English walnut meats.
2 lbs. seeded raisins.
Grate orange peel and extract juice. Chop raisins and nuts together ; combine all ingredients, and cook gently for forty minutes. This will make twelve glasses.
Mrs. T. F. Abercrombie.
GRAPE FRUIT CONSERVE. 2 grapefruit. 2 oranges.
2 lemons. 2 cups nut meats.
Slice off skin from each end of grapefruit. This prevents it from being bitter. Remove seeds and put through coarse^ meat grinder. Do same with lemons and oranges, except dvm't cut off end. Add three times as much water as you have fruit and let stand over night. Add equal quantity of sugar and boil until it jells. This makes about thirty glasses of conserve.
Mrs. J. H. Zachry.
APPLE CONSERVE.
8 cups of unsweetened apple 8 scant tbls. syrup.
sauce. 2 t-spoons cloves.
2 cups brown sugar. 1 tbls. cinnamon.
2 oranges sliced thin. 1 lb. English walnut meats.
2 lemons sliced thin. Pinch of salt.
1 lb raisins.
Boil above ingredients (except nuts) 15 minutes. Add nuts
last and seal. ^ ^ ^
Mrs. W. L. Percy.
CRAB APPLE JELLY. Crab apples. Sugar.
Water. Lemons.
Wash and wipe crab-apple, quarter but do not core, put in kettle, and cover with cold water; cook until soft. Strain twice through a jelly bag. Put juice on and boil for twenty-five minutes. Add a pound of sugar to every pint of juice, with juice of one lemon. Boil until it jells.
(Miss) Annie J. H«ad.
PARADISE JELLY.
6 apples. 1 pt. cranberries.
6 quinces. Water. ^
After washing the fruit, core the apples and quinces but do not peel. Put all over the fire in water enough to cover and cook till soft. Strain off the juice and proceed as in currant jelly. A pint of juice to a pound of sugar. The pulp remaining may have sugar added to it and then be canned for tapioca pudding, or for marmalade.
Mrs. D. L Carson.
GOOSEBERRY JELLY. 3 qts. green gooseberries. Sugar.
3 qts. water.
Records on this page
Seedless Blackberry JamCarrot MarmaladeGenuine English Orange MarmaladeGrape ConserveGrape, Plum, or Cherry ConserveGrape Fruit ConserveApple ConserveApple ConserveCrab Apple JellyParadise JellyGooseberry Jelly