Blue Ribbon and Pure Gold cook book

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. 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 1 hour. Seal. Pear Chips—4 pounds pears, 3 pounds sugar, 2 lemons, 1 ounce ginger root, | 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, 1} cups vinegar, 4 tablespoons mixed Pure Gold 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 Marmalade—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 jelly 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 apples, 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. PCC ESaCATS URS mE 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 make a smooth, thick sauce. Chutney is a pickle relish or catsup, very highly seasoned. Spices—The flavor of pickles, etc., depends very largely upon having a proper combination of pure spices. Most satisfactory results will be obtained by using whole Pure Gold pickling spice, which is a secret blend of 16 different spices judiciously combined into a most pleasant and well balanced flavor. The Kettle, Etc.—Use porcelain-lined or granite kettles for pickling. The acid in vinegar will act on the lead in tin vessels. As the mild acids, however, do not affect aluminum, utensils made of that material are excellent to use for this purpose. Do not use metal spoons. Green vegetables need to be soaked in brine, and then drained well in order to remove the strong flavor and surplus water. Use 13 to 2 cups salt to 1 gallon of water. All vegetables and fruits used for pickles should be sound and not over-ripe. Fruits can be pickled as well as vegetables.