Council cook book

Pick the berries and put one pound of fruit to three-fourths pound sugar. Let all stand overnight, and in the morning heat to boiling point. Let it stand till next morning and again bring to boiling point. Stand overnight again, and when brought to a boil on the third morning put in jars and seal. Strawberry Jam. To one pound of fruit take three-fourths pound sugar and let stand overnight. In the morning pour the juice into a kettle and boil ten minutes ; add the berries, and boil twenty minutes longer. Quinces and Oranges. Cut twenty quinces into small pieces, boil until tender, then put on a dish. Grate rinds and squeeze out juice of twelve oranges. Add this to the quince juice and measure, using equal amounts of sugar and juice. Mixed Fruit Preserves. Five pounds of black cherries, weighed after stoning; five pounds gooseberries; one-half box of red currants, using only the juice ; one and one-half large boxes strawberries. To .every pound of fruit take three-fourths pound of sugar. Put on sugar, currant juice, and a little water. Let all come to a boil, then add the mixed fruits. Boil until fruit is tender. Phone West 1000 We'll do the Rest MARMALADES AND JAMS 171 Pineapple and Apricot. Take one-fourth pound pineapple to three-fourths pound apricots, chop fruit small, cover with three-fourths pound sugar to every pound of fruit. Let it stand overnight, then cook carefully about three hours. White Cherry Preserve. Stone cherries, reserve all juice, add three-fourths pound to one pound fruit, let boil until thick. Apple Jam That Will Keep for Years. Weigh equal parts of sugar and sour apples, pare, core, and chop fine ; make a syrup of the sugar, add the apples, juice and grated rind of three lemons, and a few pieces of white ginger. Boil until the apple looks clear and yellow ; this resembles foreign sweetmeats. Do not omit the ginger. Brandied Peaches. Make a syrup the same as for preserving; let it come to a boil, then skim ; lay in peaches enough to cover the bottom of the preserving kettle and cook until they are tender and transparent, but not "mushy"; take out the fruit with a skimmer and place carefully in jars ; crack some of the pits, put in the syrup and cook fifteen minutes, or until slightly thickened; add brandy, half a cup to each pound of WALTER BAKER'S ~^°* c*„"Sco.ates Be*t in the World. Have held the Market 128 Years fruit, and take at once from the fire; strain the hot syrup, then pour it over the peaches in the jars and seal at once. Rhubarb Conserve. Chop fine three and one-half pounds rhubarb, add three pounds sugar, grated rind and juice of two lemons, and set to cook. When the sugar is melted and the, mixture is boiling, add one-fourth pound blanched almonds, one-fourth pound candied orange peel, shredded very fine. Let it boil steadily about thirty minutes. Quince Honey. Four pints of granulated sugar, one pint of water; boil together to a syrup. Grate four large quinces into this and boil twenty minutes. [illustration: Advertisement for Liberty Provision] 2799 California Street Phone WEST 540 CANDIES "Sweet are thy sticks and sticky are thy sweets." Butter Scotch. Two cups of brown sugar, half a cup of vinegar, half a cup of water, and a tablespoon of butter. Flavor with vanilla. Butter Scotch. Five tablespoons molasses, four tablespoons sugar, four tablespoons water, two tablespoons butter ; let boil until, when dropping a little in cold water, it is brittle. Put in a pinch of soda before taking off the stove, pour on buttered tins, and when cool enough, mark in squares. Chocolate Fudge.