Boston Cooking-School cook book

Wash and slice oranges as thin as possible. To each quart of sliced fruit add 114 quarts of water and let stand overnight. Cook slowly until tender (2 to 2/4 hours). Measure cooked fruit and * General Directions, p. 744. ge , 752 THE BOSTON COOKING-SCHOOL COOK BOOK add 24 as much sugar. Cook the mixture rapidly until it jellies from a spoon (from 30 to 60 minutes). Pour into jars, seal, label, and store.* Ginger Marmalade. Add 2% cups chopped ginger to each quart of prepared fruit. Add 24 as much sugar as combined fruit pulp. PEACH CONSERVE 1 pound dried, skinned peaches Juice 1 lemon 1 quart cold water Juice 1 orange 1 cup seeded raisins, cut in pieces 1 whole orange ¥ pound English walnut meats 1 pound sugar Add cold water to peaches, cover, and let stand overnight. Add raisins, fruit juices, orange cut in thin slices (removing seeds), and sugar. - Bring to boiling point and boil rapidly until thick and fruit is clear, stirring occasionally to prevent burning. Add nut meats, cut in pieces, and put in jars or glasses, seal, label, and store.* PEAR CHIPS 8 pounds pears 144 pound Canton ginger 4 pounds sugar 4 lemons Wipe pears, remove stems, quarter, and core; then cut in small pieces. Add sugar and ginger and let stand overnight. Add lemons cut in small pieces, rejecting seeds, and cook slowly 3 hours. Put into a stone jar or glasses and seal, label, and store.* PLUM GUMBO 5 pounds plums 3 oranges 2 pounds seeded raisins 5 pounds sugar Wipe plums, remove stones, and cut in pieces. Force raisins through a meat chopper or chop. Wipe oranges and cut in thin slices crosswise, removing seeds. Put fruit in preserving kettle, add sugar, bring to boiling point, and let simmer until of the con- sistency of marmalade. Fill jelly glasses with mixture, cool, seal, label, and store.* * General Directions, p. 744. JAMS, MARMALADES AND CONSERVES 753 QUINCE HONEY 5 large quinces ee pounds sugar 1 pint boiling water Pare and grate quinces. Dissolve sugar in water (over heat), add quince, and cook 15 or 20 minutes. Turn into glasses, seal, label, and store.* When cold, it should be about the color and consis- tency of honey. RASPBERRY AND CURRANT PRESERVE 6 pounds currants 6 pounds sugar 8 quarts raspberries Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook 1 hour, strain through double thickness of cheesecloth. Return to kettle, add sugar, heat to boiling point, and cook slowly 20 minutes. Add 1 quart raspberries when sirup again reaches boiling point, skim out raspberries, put in jar, and repeat until raspberries are used. Fill jars to overflowing and fasten tops, label, and store.* RHUBARB CONSERVE 4 pounds rhubarb 1 pound seeded raisins 5 pounds sugar 2 oranges 1 lemon Wash and peel stalks of rhubarb and cut in 1-inch pieces. Put in kettle, sprinkle with sugar, and add raisins and grated rind, and juice of oranges and lemon. Mix, cover, and let stand 14 hour. _ Place on range, bring to boiling point, and let simmer 45 minutes, stirring almost constantly. Fill jelly glasses with mixture, cool, seal, label, and store.* RHUBARB AND-FIG MARMALADE 2 pounds unpeeled rhubarb (cut fine) 4 pound figs (cut fine) 2 pounds sugar Juice 1 lemon Combine the ingredients. Let stand 24 hours. Bring to boil and boil rapidly to jelly stage (p. 743). Partially cool, fill glasses, seal, label, and store.* === * General Directions, p. 744. 754 THE BOSTON COOKING-SCHOOL COOK BOOK CARROT AND ORANGE MARMALADE 6 medium-sized carrots Juice and grated rind 1 lemon 3 oranges Sugar Dice the carrots and boil them until tender in as little water as possible. Prepare and cut oranges and lemon as for Marmalade (p. 751). Mix and measure the carrots and fruits, add 24 as much sugar. Boil the mixture rapidly until clear. Cool, fill glasses, seal, label, and store.*