The Institute cook book

to a boil; boil five minutes and skim. Add the plums or green gages; cook for twenty minutes; put into sterilized jars and seal. CHERRY CONSERVE 31^ pounds cherries 14 pound seeded raisins 21/2 pounds sugar 3 oranges Select large red cherries; stone them and cook for fifteen minutes. Heat the sugar in the oven; add it to the cherries; also the raisins and the juice and pulp of the oranges. Cook until the mixture is as thick as marmalade. Turn into sterilized glasses and seal. PRESERVED PINEAPPLE 1 pineapple % weight in sugar 1 cup water Peel the pineapple and put it through the meat chopper. Weigh the fruit and add three fourths of the weight in sugar. Bring slowly to a boil and simmer for about twenty minutes, or until the consistency of marmalade. MARMALADES Marmalade may be made of almost any fruits. If berries are used, press them through a sieve to remove seeds; if large fruit,' pare, quarter and core it. Meastue the fruit and sugar, allowing one pint of sugar to every quart of fruit. Rinse the preserving kettle in cold water; put in alternate layers of fruit and sugar, making the first layer of fruit. Heat slowly, stirring to prevent the fruit from sticking. Cook for about two hours; put in small sterilized jars. GRAPE-FRUIT MARMALADE 6 grapefruit Sugar and water Wash the fruit; remove the skin and cut it into short thin strips or run it through the chopper. Then cut the fruit into small pieces, discarding the seeds. Weigh the skin and pulp and to each pound add two pints of water. Let stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; measure carefully; and to each pint of fruit and juice add one and a quarter pounds of sugar. Return to the fire and boil until the fruit is transparent and the juice a rich syrup. CANNING AND PRESERVING FamTo^f Four ORANGE MARMALADE 1 dozen oranges 1/2 dozen lemons Sugar and water Select fruit that is firm and not too ripe. Omit the lemons if preferred. With a sharp knife slice the fruit very thin, throwing away the ends and removing the seeds. Weigh, and to each pound of fruit add two pints of cold water. Let this stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; weigh again; and to each pound of fruit and liquid add one pound of sugar. Boil until the fruit is transparent and the juice a rich syrup. SPICED CURRANTS 5 pounds currants 2 tablespoons cinnamon 4 pounds brown sugar 2 tablespoons cloves 1 pint vinegar Wash the currants and remove the stems. Place them with the other ingredients in a preserving kettle and boil gently for two hours. This makes five pint cans. PRESERVED YELLOW TOMATOES 4 pounds small yellow tomatoes V2 cup boiling water 3 pounds sugar juice and rind of 1 lemon Wash and dry the tomatoes and prick each one in five or six places. Stir the sugar in the water until dissolved; add the tomatoes and cook until clear. When half done add the lemon juice and the rind sliced very thin. When the fruit is clear, remove it with a skimmer; put in small jars, filling them two-thirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy; fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place. RAISIN COMPOTE 3 navel oranges 3 pints ciurants