The Cook County cook book

PEAR MARMALADE.— Boil 4 lemons in water, take out seeds, chop very fine, add 8 pears, chopped, 6 lbs. sugar, and boil all together 1 hr. Can while hot. — Mrs. E. L. Matthews, Chicago Heights, 111. PUMPKIN MARMALADE.— Cut 6 lbs. pumpkin fine, put 6 lbs. sugar on and let stand till morning. Then add 3 oranges and 2 lemons, sliced thin. Mix all together and boil till thick. — Mrs. L. R. Ridgley, Tinley Park, ,111. RHUBARB MARMALADE.— Boil until thick 5 cups of rhubarb, chopped fine. Add 3 large oranges, sliced thin, 5 tablespoons of lemon juice, and IJ^ cups sugar to each cup of rhubarb. Add 1 cup of English walnuts, chopped fine. Boil until thick, and bottle. —Mrs. L. E. Mason, Oak Glen, 111. STRAWBERRY MARMALADE.— Pick over carefully small, sound strawberries, wash and weigh, allowing half as much sugar as fruit. If not juicy, add a cup of water. Have the sugar heating in the oven. Boil the berries, stirring constantly ¾ an hr.; add the sugar, boil 20 minutes, seal in small cans, or put in jelly glasses. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. TOMATO MARMALADE.— Boil together 5 lbs. each of tomatoes and granulated sugar, 1 good-sized lemon and 2 oranges, cut in very small pieces, boil the tomatoes and fruits together until a little thick, and fruit is tender, then add sugar, just let it boil up, -and can. — Mrs. F. Alexander, Glenwood, 111. A GOOD PRESERVING RECIPE.— Use 1 cup water to every ^ lb. sugar, melt and let boil IS minutes, skim, and then add 1 lb, fruit for each ^ lb. sugar. Boil briskly for 7 or 8 minutes. — Mrs. R. A. Watkins, Oak Forest, 111. APPLE PRESERVE.— Take equal quantities of good brown sugar and peeled and cored apples, cut in squares or long slices. Make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty thick, then add the apples, the grated peel of 1 or 2 lemons, a little whole white ginger. Boil until the apples are clear. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PRESERVED CHERRIES.— To each lb. of stoned cherries use ^ lb. sugar and Yz pt. of water. Dissolve sugar in the water, add the fruit and let it boil as fast as possible for ^ hr., or until it begins to jelly. As soon as it begins to thicken, put in pots or earthen jars, and cover with brandied paper; and seal. — Mrs. C. A. Armstrong, Oaklawn, 111. CITRON PRESERVES.— Peel citron, slice and cut in squares on a bake board. Use about ^ lb, sugar to 1 lb, citron, mix and let stand over night, the sugar will melt and no water is required to cook the citron. Add ginger root and sliced lemons to taste for flavoring. Brown sugar makes a very rich, but rather dark, preserve. Cook slowly for 2 or 3 hrs., or until transparent. — Mrs. D. E, Remley, Willow Springs, 111. GRAPE PRESERVES.— 1 pt. fruit, Vk pt. sugar, wash, drain grapes, remove from stems, heat to boiling point; wash and cook until seeds come out; strain out seeds and skins; cook 10 minutes, measure, add sugar and boil until liquid thickens. Put in sterilized jars. — Mrs. Chas. Kramer, Sutton, 111.