Blue Ribbon cook book

Pineapple and Rhubarb Preserve—4 pounds rhubarb, 5 pounds sugar, 1 pineapple. Cut up rhubarb and cover with sugar overnight. Cut pineapple into small pieces, boil in a little water until soft, then pour over rhubarb and boil until clear. Rhubarb is good combined with oranges, lemons or gooseberries. Strawberries are delicious. Use half of each. 120 Blue Ribbon Cook Book Rhubarb and Fig Preserve—5 pounds rhubarb, 5 pounds sugar, 1 pound figs, 2 lemons. Cut rhubarb into inch pieces. Red rhubarb is superior to green. Chop figs and cut lemons into thin slices. Add sugar and cook slowly lhour. Seal. Pear Chips—4 pounds pears, 3 pounds sugar, 2 lemons, 1 ounce ginger root, 1 quart water. | Peel, core, and cut into thin slices pears that are quite hard. Slice lemons very fine. Cook pears, lemon and chopped ginger root in the water until pears are almost transparent. Add sugar and boil slowly until fruit is clear and transparent, and syrup is jellied. Spiced Grapes—6 pounds blue grapes, 4 pounds sugar, 114 cups vinegar, 4 tablespoons mixed Blue Ribbon spices. Wash grapes, remove stems, separate skins and pulp, cook pulp and put through a sieve to remove seeds. Combine ingredients and cook until it jellies. Grapefruit Marmaiade—3 grapefruit, 6 oranges, 5 lemons, all sliced very fine; remove only seeds and core. To 1 pound of sliced fruit add 1 quart of cold water and let stand 24 hours. Boil one hour, and let stand another 24 hours. Then to 1 pound of boiled fruit add 1 pound of sugar and boil slowly until it jellies — about 1 hour. If thermometer is used, the jellying point is 218 to 221 degrees F. This makes about 24 pints of marmalade. Rhubarb Conserve—4 pounds rhubarb, 4 pounds sugar, 1 pound raisins, 2 oranges, 1 lemon. Cut rhubarb into inch pieces. Do not peel. Boil rhubarb, raisins and sugar 20 minutes, add orange and lemon juice and rind of oranges. Boil until thick. Grape Conserve—8 pounds blue grapes, 6 pounds sugar, 2 cups raisins, 1 cup chopped walnuts. Wash grapes, remove from stems, separate skins from pulp. Cook pulp until seeds separate, and rub through a sieve. Cook all together, except nuts, until mixture is thick. Add nuts just before putting into glasses. Apricot Conserve—6 pounds apricots, 4 pounds sugar, 3 lemons, 1 orange, 1 cup almonds. Wash fruit, remove pits, add sugar, grated rind of lemons and orange, let stand overnight. Boil slowly until thick, about 45 minutes. Add fruit juice and almonds blanched and cut lengthwise. Apple and Peach Conserve —4 cups tart apple, diced, 4 cups peeled peaches cut in small pieces, 1 cup water, 7 cups sugar, juice and grated rind of 2 oranges and 1 lemon, 4% cup walnuts. Combine all ingredients, except the nuts and juice. Cook until thick and clear. Add nuts, if they are desired, and fruit juice. Seal. Pickles, Catsups, etc. 121 Canned Rhubarb (Cold Process)—Take fresh red stalks, and slice as if for pies; take sterile jars and pack up to the neck, and fill the jars with cold water; seal up air-tight and it will keep any number of months. To use it, pour off the water and use like fresh rhubarb; but to sweeten it, not over i the sugar ordinarily used will be needed, as the water will extract some of the acid. The method is simple, and it will be equal to fresh rhubarb when used. : Oo Soe PICKLES, CATSUPS, ETC. Vinegar and spices act as preservatives. If sugar is used also, the result is a sweet pickle. A relish is a pickle of very finely chopped vegetables. A catsup contains the same materials as relish, but is strained to makea smooth, thick sauce. Chutney is a pickle relish or catsup, very highly seasoned.