Council cook book

Take fifteen out of thirty good-sized oranges. With a sharp knife shave off the outer skin, being careful not to cut into the white. Put the outside peel into a chopping bowl and chop fine, then into a little water and boil fifteen or twenty minutes until tender. Peel the other fifteen oranges, removing the pulp from all of them, cut into small pieces, put into a large kettle, together with the yellow peeling, juice of eight lemons, and sixteen pounds of granulated sugar. Boil until almost a jelly, stirring constantly. When cool, put into jars. Orange Marmalade. Twelve large seedless oranges cut in thin slices. To each pint of fruit add two pints of cold water. Let stand twenty-four hours. Then boil until soft; let it get thoroughly cold. To four pints of fruit add five pounds of sugar; boil two hours. Just before taking from the fire, add the juice of two lemons. Orange Marmalade. To one pound fruit (sliced) take one quart water and allow to stand twenty-four hours. Boil slowly for one hour ; set away for twenty-four hours. [illustration: Arcade Pharmacy] Thoroughly mix one and one-half pounds sugar with one pound of this pulp, and boil one and one-half hours. Set away to cool. Do not stir while boiling. Orange Marmalade. One dozen oranges, two and one-half pints of water, four and one-half pints of sugar. Slice and cut the oranges, pour the water over them, and leave all night. Put on to boil the next day, and, when boiling, add sugar. Boil between three and four hours. Grape Fruit Marmalade. Cut six grape fruit into small pieces, after having removed skin and all thick, white membrane. Then slice into small pieces twelve bananas. Next take the juice of four large oranges and three lemons and pour over. To every cup of fruit and juice take threefourths cup of granulated ^ugar. Boil three-fourths hour. Yellow Tomato Marmalade. To four pounds of yellow tomatoes add three pounds granulated sugar, two large lemons, sliced round, one-half of five cents' worth of green whole ginger, and add just a little water. Boil steadily one hour. Apricot Marmalade. Five pounds apricots, pitted and peeled ; three and one-half pounds fine sugar; one-half pound blanched almonds, chopped very fine; put alternate layers of [illustration: Olympia Beer advertisement] "ITS THE WATER" -demand it. MARMALADES AND JAMS 169 fruit and sugar in kettle and leave overnight. Cook slowly, stirring carefully for an hour, or until it is thick and smooth ; add nuts, cook fifteen minutes longer, stir- ■ ring constantly; put in jelly glasses and cover. Delicious with ice cream or whipped cream. Four Fruit Jam. Press the juice from six pounds of currants, weigh and add to it the same weight each of stoned cherries, whole strawberries, and raspberries; put it on the fire with two pounds less of sugar than you have fruit; skim carefully and boil from ten to fifteen minutes. When cool, put in glasses. * Pineapple and Strawberry Jam. Cut into strips the peel of two oranges, shred one pineapple and put on to cook well covered with water. When tender, add one and one-half boxes of strawberries and the oranges cut small, and as much sugar as there is fruit. Boil from one-half to three-quarters of an hour. Strawberry Jam. To every pound of fruit allow three-fourths pound sugar, one pint red currant juice to every four pounds strawberries. Boil the currant juice with the strawberries one-half hour, stirring all the time; add the sugar and boil twenty minutes more, skimming carefully. Put in small jars and cover with paraffine. The currant juice may be omitted, but it improves the jam. Strawberry Jam.