Leave to soak for other 1 2 hours. Strain the juice from the
pips through a cloth and add to pulp. Now boil for half an
hour with sugar. Proportion — three tumblers of pulp to two
pounds of sugar.
Miss Helen Taylor.
ORANGE MARMALADE.
7 lbs. oranges. | io lbs. sugar.
3 lemons.
Rub the oranges with a damp cloth and pare the yellow part ot
the rind thinly off and cut into very slender chips. Put the
chips on in 4 breakfast cups of water to boil for an hour.
Pvemove. all skins from the oranges, break up the pulp and
210
put on in io breakfast cups of water to boil gently fur an hour,
stirring occasionally. Pour into jelly bag and strain.
Put this liquid, and the chips with the liquid they were
boiled in, into the pan with io lbs. of sugar and boil 15
minutes.
Mrs. Murdoch, Bearsden.
RHUBARB MARMALADE.
6 lbs. rhubarb. I i lb. sugar to every lb. rhubarb.
3 lemons. | £ lb. sugar to every lemon.
Cut rhubarb in inch lengths then in chips as marmalade, cut
lemon rind in chips also. Allow sugar and chips to lie together
for 24 hours then boil till ready. Add the lemon juice shortly
before dishing.
Can only be made in Autumn when the juice is dried up.
J. N. B.
RHUBARB PRESERVE.
14 lbs. rhubarb. | 14 lbs. sugar✪ Orange Marmalade.
1 lb. whole ginger.
Wash rhubarb and cut it in pieces and lay in a basin with the
half of the sugar, and the ginger tied in a piece of muslin.
Leave it for 12 hours, stirring occasionally; then pour the liquid
into a preserving pan and boil for 20 minutes with the other
half of the sugar and the ginger. Pour this over the rhubarb
and allow it to cool, and return all to preserving pan and boil
20 minutes longer.
Mrs. Allan, Ferndean, Motherwell.
RHUBARB AND FIG JAM.
3 lbs. rhubarb. I 2^ lbs. sugar.
1 lb. figs. I 2 skins orange or lemon peel✪ Rhubarb and Fig Jam.
Wash rhubarb, dry it, and cut it into pieces. Cut up finely
the figs and peel and leave all to steep with the sugar for
twenty four hours, then boil for one hour and put into pots.
Mrs, Macleod, Aharacle, Argyllshire.
211
STRAWBERRY JAM.
7 lbs. strawberries. I 8 lbs. sugar.✪ Strawberry Jam
Pick and wash fruit and drain on a towel. Put in an earthen-
ware dish fruit and sugar alternately and leave for 24 hours.
Drain off juice and boil for 5 minutes, add fruit and boil for 25
minutes longer or till it sets.
L. J., Forfar.
VEGETABLE MARROW PRESERVE.
Canadian Recipe.
6 lbs. vegetable marrow after I 6 lbs. sugar,
peeling and coring. I 4 lemons.
§ lb. stem ginger.✪ Vegetable Marrow Preserve
After preparing marrow cut it in pieces about 2 inches long,
cover with sugar and leave until next day. Then add lemon
peel finely shred and free from pith, the lemons cut very thin
and free from pips, and the ginger cut small. Boil for 1 J hours.
Very nice to use with milk puddings.
Mrs. Ferguson, Trinidad Villa, Bellahouston.
APPLES (Gingered).
8 lbs. Newton pippins. I 8 ozs. Jamaica (whole) ginger.
8 lbs. loaf sugar. | i pint water✪ Gingered Apples.
Simmer ginger for 6 hours, strain, and add liquid to sugar.
Quarter, pare, and core apples, and when the liquid is boiling
throw in the apples and boil until transparent, which usually
takes 20 minutes or half an hour. Do not stir after the apples
boil.
L. M. H.
APPLES OR PEARS
12 apples or pears,
i lb. sugar. !
(to preserve).
i breakfastcupful of water,
i lemon.
Page 74 · 8 recipe records on this page
Presented as published in 1903. 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
Leave to soak for other 1 2 hours. Strain the juice from the pips through a cloth and add to pulp. Now boil for half an hour with sugar. Proportion — three tumblers of pulp to two pounds of sugar.
Miss Helen Taylor.
ORANGE MARMALADE.
7 lbs. oranges. | io lbs. sugar.
3 lemons.
Rub the oranges with a damp cloth and pare the yellow part ot the rind thinly off and cut into very slender chips. Put the chips on in 4 breakfast cups of water to boil for an hour. Pvemove. all skins from the oranges, break up the pulp and
put on in io breakfast cups of water to boil gently fur an hour, stirring occasionally. Pour into jelly bag and strain.
Put this liquid, and the chips with the liquid they were boiled in, into the pan with io lbs. of sugar and boil 15 minutes.
Mrs. Murdoch, Bearsden.
RHUBARB MARMALADE.
6 lbs. rhubarb. I i lb. sugar to every lb. rhubarb.
3 lemons. | £ lb. sugar to every lemon.
Cut rhubarb in inch lengths then in chips as marmalade, cut lemon rind in chips also. Allow sugar and chips to lie together for 24 hours then boil till ready. Add the lemon juice shortly before dishing.
Can only be made in Autumn when the juice is dried up.
J. N. B.
RHUBARB PRESERVE.
14 lbs. rhubarb. | 14 lbs. sugar.
1 lb. whole ginger.
Wash rhubarb and cut it in pieces and lay in a basin with the half of the sugar, and the ginger tied in a piece of muslin. Leave it for 12 hours, stirring occasionally; then pour the liquid into a preserving pan and boil for 20 minutes with the other half of the sugar and the ginger. Pour this over the rhubarb and allow it to cool, and return all to preserving pan and boil 20 minutes longer.
Mrs. Allan, Ferndean, Motherwell.
RHUBARB AND FIG JAM.
3 lbs. rhubarb. I 2^ lbs. sugar.
1 lb. figs. I 2 skins orange or lemon peel.
Wash rhubarb, dry it, and cut it into pieces. Cut up finely
the figs and peel and leave all to steep with the sugar for twenty four hours, then boil for one hour and put into pots.
Mrs, Macleod, Aharacle, Argyllshire.
STRAWBERRY JAM.
7 lbs. strawberries. I 8 lbs. sugar.
Pick and wash fruit and drain on a towel. Put in an earthenware dish fruit and sugar alternately and leave for 24 hours. Drain off juice and boil for 5 minutes, add fruit and boil for 25 minutes longer or till it sets.
L. J., Forfar.
VEGETABLE MARROW PRESERVE.
Canadian Recipe.
6 lbs. vegetable marrow after I 6 lbs. sugar,
peeling and coring. I 4 lemons.
§ lb. stem ginger.
After preparing marrow cut it in pieces about 2 inches long, cover with sugar and leave until next day. Then add lemon peel finely shred and free from pith, the lemons cut very thin and free from pips, and the ginger cut small. Boil for 1 J hours. Very nice to use with milk puddings.
Mrs. Ferguson, Trinidad Villa, Bellahouston.
APPLES (Gingered).
8 lbs. Newton pippins. I 8 ozs. Jamaica (whole) ginger.
8 lbs. loaf sugar. | i pint water.
Simmer ginger for 6 hours, strain, and add liquid to sugar. Quarter, pare, and core apples, and when the liquid is boiling throw in the apples and boil until transparent, which usually takes 20 minutes or half an hour. Do not stir after the apples boil.
L. M. H.
APPLES OR PEARS
12 apples or pears, i lb. sugar. !
(to preserve).
i breakfastcupful of water, i lemon.
Records on this page
Preserved Apples or PearsOrange MarmaladeRhubarb MarmaladeRhubarb PreserveRhubarb and Fig JamStrawberry JamVegetable Marrow PreserveGingered Apples