The Central cook book

Take two tablespoons of ground ginger and tie in a muslin bag. Use enough cold water to cover the figs. Do not take the stems off of figs. Put all on the fire and let come to a boil. Cover with a plate to keep them under the water. As soon as they are clear, take out and put on a plate. Make a syrup— four pounds of sugar to five quarts of figs, very little water, juice of one lemon. As soon as syrup is cooked, put figs in and cover with a plate. Cook until fruit is thoroughly done. Take out fruit and cook syrup down, put the fruit back in and heat, then seal. Mrs. H. E. Groree. Watermelon Rind Pickle Peel the green and red off of a thick rind, cut in small squares or strips. Soak in weak brine twelve hours then in fresh water twelve hours, changing water twice. Boil thirty minutes in alum water, a lump about the size of a hickory nut, next in strong ginger water thirty minutes. To eight pounds of rind (after soaking and boiling) put five pounds of sugar and one quart of vinegar, one ounce each of spice, cloves and cinnamon. Boil until syrup is thick and rind clear. In changing rind (from boiling alum water, ginger water) drop in cold water each time to keep brittle. Mrs. W. L. Nevins. Pineapple and Strawberry Preserves Two baskets of strawberries and one pineapple. Hull the berries, peel the pineapple, and put through the meat chopper; mix the two together, add one cup sugar to each cup fruit, let stand a few minutes until sugar is thoroughly dissolved, then cook over a slow fire until it starts to boil, then boil just fifteen minutes, and seal with paraffin in glasses. Mrs. H. E. Georges. Give the growing children Knox Sparkling Gelatine Strawberry Jam To one pound fresh strawberries add one pound sugar. Cook slowly till sugar is dissolved, then boil ten minutes. Take out the fruit, boil syrup until thick, replace fruit and boil five minutes. Put in jars and, when cold, pour melted paraffin over top. It is best to cook only two quarts of berries at one time. Mrs. J. W. Weaver. Orange Marmalade 6 oranges. 4 lemons. Wash fruit carefully, and slice, adding to each pint three pints cold water. Let stand twenty-four hours. Cook this until the rinds are tender, then let stand again overnight, then add an equal amount of sugar, and boil until it jellies. Mrs. W. P. Barratt. Lemon Butter 6 eggs. 1 pound sugar. 4 pound butter. 3 lemons. Beat eggs thoroughly, add sugar and butter, juice of three lemons and grated rind of two. Cook till thick like honey. Strain. Mrs. C. E. Guerney. Strawberry Preserves Hull and wash strawberries, mash just a little. Take one cup fruit, two cups sugar, when starting to boil good, cook from twelve to fifteen minutes, put in glasses, cover with para- fine. Miss Mary D. Grorerer. Sweet Pickle Peaches or Pears 6 pounds of fruit. 3 pounds of sugar. 1 quart apple vinegar. Spice to suit taste. Mrs. T. T. Wetnons. Preserved Citron or Watermelon Rind Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons of powdered alum to each quart of water, heat gradually to boiling point and cook slowly ten minutes, drain, cover with ice water, let stand two hours, again drain and dry between towels. Weigh, allow one pound of sugar to each pound of fruit, one cup of water to each pound of sugar. Boil sugar and water ten minutes. Add melon rind and cook until tender. Remove rind to jars and cover with syrup. Mrs. H. E. Groree. Knox Sparkling Gelatine improves Soups and Gravies Sweet Pickle Peaches 8 pounds of fruit. 1 quart vinegar. _ 4 pounds sugar. Stick cinnamon, ginger, cloves, mace, allspice. Boil vinegar, sugar and spices together, add fruit, boil up good once or twice, remove from the kettle. In one week’s time return the fruit and juice to kettle and boil as soft as you like. Miss Nethure Stern. Sweet Pickles