The Institute cook book

11/2 pounds seeded raisins 3 cups cold water 3 cups sugar Prepare the oranges as for marmalade and let them soak over night in the water. In the morning pick and wash the currants CANNING AND PRESERVING Family of Four and add them with the washed raisms and sugar to the oranges; boil hard for about two hours and put in glass jars, closing them while hot. Serve with meat. SPICED PEARS 4 pounds fruit 14 ounce whole allspice 3 pounds sugar 1/2 ounce whole cloves 1 pint vinegar 1/2 stick cinnamon Tie the spices in a small cheesecloth bag; boil ten minutes with the vinegar and sugar. Skim, add fruit and cook until tender. Remove the fruit; boil down the sugar and vinegar until syrupy; pour over the fruit in jars and seal. Peaches, grapes, plums, cantaloup, quinces, watermelon rind and cucumbers may be prepared in the same way. PICKLED CHERRIES Make a syrup in the proportion of one pound of sugar to one pint of vinegar. Wash and stem the cherries; pack them into sterilized jars; put the jars in a wash-boiler as directed under "Canning Fruit in a Water Bath" and surround with cold water. Let the water come to a boU; remove the jars and seal. The morello cherries are most satisfactory for pickling, and can be used in many places instead of maraschino cherries for decorating and flavoring. CITRON PRESERVE 6 pounds citron rind IV2 quarts water 6 pounds sugar 4 lemons ^^ pound ginger root Peel and cut the rind into pieces of uniform size, rejecting all the seeds. Tie the ginger root in a piece of muslin so that it can be readily removed. Put the sugar, water, lemon juice and ginger in a kettle; stir until the sugar is dissolved and the syrup clear. Remove any scum that rises and take out the bag of ginger. Add the citron and cook until it is clear but not soft enough to fall apart. Pour into sterilized jars and seal while hot. The ginger may be omitted if the flavor of ginger is not liked. CANNING AND PRESERVING APPLE BUTTER 5 quarts apple pulp 1 teaspoon ground cloves 10 quarts new sweet cider 1 teaspoon ground allspice Brown sugar 1 teaspoon ground cinnamon The apples should be tart and the cider not more than two days old. Boil the cider down one half before measuring; put the pared and cored apples through a fruit press; measure them and add to the cider. Cook slowly, stirring frequently, and when the butter begins to thicken sweeten to taste with brown sugar. Continue cooking until of the consistency of soft jam; pack while hot in sterilized jars or glasses and keep in a cool place. PEACH BUTTER 4 pounds peaches 2 poimds sugar Select ripe peaches and peel and stone them before weighing. Cut them in pieces and put them through a fruit press. Put over the fire in a porcelain kettle and cook slowly until of the consistency of marmalade, stirring occasionally to prevent sticking. Add the sugar; stir until dissolved; cook rapidly for fifteen minutes, then place the kettle on the back part of the stove and keep warm until the butter is of the desired consistency. Pack in jars or tumblers. TUTTI-FRUTTI