SPICED GRAPES.— Boil 7 lbs. grapes, 3 tablespoons ground cinnamon. When pulp and skins have boiled 3 minutes, add 4 lbs. sugar, 1 pt, vinegar, and 3 tablespoons ground spices, tied in a piece of cheesecloth. Cook slowly until thickened. Pour into glasses or jars. Serve with meats, 1 cup grapes equals Vz lb, — Mrs, S, A, Perkins, Palos Park, 111, PRESERVED ORANGE PEEL✪ Preserved Orange Peel.— Peel the oranges and cut rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of orange over sugar, put lb, to lb, of sugar and peel. Boil all together 20 minutes, — Mrs, Chas. Kra- mer, Sutton, 111. 506 CANNING, PRESERVING AND PICKLING ORANGE AND RHUBARB PRESERVE.— To every lb. of r'hubarb allow 3 or 4 Seville oranges and 1^ lbs. v^rhite sugar; peel the oranges thinly and cut them into strips as for marmalade; take off the white pith, which will not be needed, remove the pips from the fruit and cut into slices the yellow part of the peel also. Place oranges, rhubarb and sugar in preser✪ Orange, Rhubarb, and Sugar Preserveving pan and boil gently until sufficiently cooked and the scum has ceased to rise; put the pre- serves in small pots and cover while hot with paper brushed over with white of egg. — Mrs. Chas. Kramer, Sutton, 111. PLUM PRESERVES.— Scald plums and strain; add an equal weight of sugar and a gill of water✪ Plum Preserves to each lb. of fruit. Boil the sugar and water, skim; add the scalded fruit. Cook 214 hrs., and put in airtight jars. — Mrs. E. D. Blaine, Belmont, 111. PEACH PRESERVES.— Immerse required amount of peach- es in boiling water and rub the skins off, then drop in cold water to prevent discoloring. To each 3 lbs. of fruit use V lb. of sugar and 1 pt. of water. When the syrup is boiling drop the peaches into it. Do not cook too many at once. When done, fill gla^s jars to the brim. Do not remove the stones from preserved peaches, as they improve the flavor. Cling stone peaches make the nicest flavored preserves. The wide-mouthed jars are best to use for the whole fruit. — Mabel Sturtevant, 105 S, Dearborn St., Chicago, 111. GINGER PEARS. — 4 lbs. hard pears, 4 lbs. sugar, 2 oz. green ginger root, juice of 2 lemons. Cut rind of lemons in long, thin strips, and boil until tender. Add to the pears, which should be cut in small, thin pieces. Add ginger root, scraped and chopped very fine. Add small cup water and the lemon juice. Cook slowl^^ until tender, and seal hot. — Mrs. Wm. P; Williams, 4463 Wood- lawn Ave., Chicago, 111. RHUBARB AND PINEAPPLE PRESERVE.— Wash, but do not peel, 8 lbs. rhubarb, or cut in pieces about 1 inch long, and dry it; slice and cut in small pieces 1 pineapple, and boil it separately for 5^ hr,, then mix with rhubarb; add 5 lbs, sugar, and let sim- mer till cooked. This will make 5 qts. — Mrs, C. C. Chauncy, Mt. Prospect, 111. TOMATO PRESERVE.— Peel and stew 1 peck ripe tomatoes with a pt. of good vinegar, until the water is pretty well boiled COOK COUNTY COOK BOOK 507 • '^ r, \ ' ' ^ '■ . ■ ' out of them; add ^ peck ripe apples, ^ doz. lemons, 2 oz. whole ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar to each pt. of the mixture, and boil until thick, — Mrs. A. L. Lan- sing, Flossmore, 111. ✪ Strawberry, Raspberry, and Blackberry Preserves

AI-modernized reading of the original text

SPICED GRAPES.— Boil 7 lbs. grapes, 3 tablespoons ground cinnamon. When pulp and skins have boiled 3 minutes, add 4 lbs. sugar, 1 pt, vinegar, and 3 tablespoons ground spices, tied in a piece of cheesecloth. Cook slowly until thickened. Pour into glasses or jars. Serve with meats, 1 cup grapes equals Vz lb, — Mrs, S, A, Perkins, Palos Park, 111, PRESERVED ORANGE PEEL.— Peel the oranges and cut rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of orange over sugar, put lb. to lb. of sugar and peel. Boil all together 20 minutes, — Mrs, Chas. Kramer, Sutton, 111. ORANGE AND RHUBARB PRESERVE.— To every lb. of rhubarb allow 3 or 4 Seville oranges and 1^ lbs. white sugar; peel the oranges thinly and cut them into strips as for marmalade; take off the white pith, which will not be needed, remove the pips from the fruit and cut into slices the yellow part of the peel also. Place oranges, rhubarb and sugar in preserving pan and boil gently until sufficiently cooked and the scum has ceased to rise; put the preserves in small pots and cover while hot with paper brushed over with white of egg. — Mrs. Chas. Kramer, Sutton, 111. PLUM PRESERVES.— Scald plums and strain; add an equal weight of sugar and a gill of water to each lb. of fruit. Boil the sugar and water, skim; add the scalded fruit. Cook 214 hrs., and put in airtight jars. — Mrs. E. D. Blaine, Belmont, 111. PEACH PRESERVES.— Immerse required amount of peaches in boiling water and rub the skins off, then drop in cold water to prevent discoloring. To each 3 lbs. of fruit use V lb. of sugar and 1 pt. of water. When the syrup is boiling drop the peaches into it. Do not cook too many at once. When done, fill gla^s jars to the brim. Do not remove the stones from preserved peaches, as they improve the flavor. Cling stone peaches make the nicest flavored preserves. The wide-mouthed jars are best to use for the whole fruit. — Mabel Sturtevant, 105 S, Dearborn Ave., Chicago, 111. GINGER PEARS. — 4 lbs. hard pears, 4 lbs. sugar, 2 oz. green ginger root, juice of 2 lemons. Cut rind of lemons in long, thin strips, and boil until tender. Add to the pears, which should be cut in small, thin pieces. Add ginger root, scraped and chopped very fine. Add small cup water and the lemon juice. Cook slowl^^ until tender, and seal hot. — Mrs. Wm. P; Williams, 4463 Woodlawn Ave., Chicago, 111. RHUBARB AND PINEAPPLE PRESERVE.— Wash, but do not peel, 8 lbs. rhubarb, or cut in pieces about 1 inch long, and dry it; slice and cut in small pieces 1 pineapple, and boil it separately for 5^ hr,, then mix with rhubarb; add 5 lbs, sugar, and let simmer till cooked. This will make 5 qts. — Mrs, C. C. Chauncy, Mt. Prospect, 111. TOMATO PRESERVE.— Peel and stew 1 peck ripe tomatoes with a pt. of good vinegar, until the water is pretty well boiled • '^ r, \ ' ' ^ '■ . ■ ' out of them; add ^ peck ripe apples, ^ doz. lemons, 2 oz. whole ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar to each pt. of the mixture, and boil until thick, — Mrs. A. L. Lansing, Flossmore, 111.

Records on this page

Orange and Rhubarb PreservePreserved Orange PeelSpiced GrapesOrange, Rhubarb, and Sugar PreservePlum PreservesStrawberry, Raspberry, and Blackberry PreservesGinger PearsRhubarb and Pineapple PreserveTomato PreserveGooseberry CatsupVariation L (Tomato Catsup)

The Cook County cook book