San Rafael cook book, 1906

7 lbs pears, same of sugar, pears not too ripe, cut in thin slices and boil till tender. Outer rind 2 lemons first boiled till tender in water, add juice 1 lemon to pears, 1 large cup of finely cut preserved ginger, add to pears, when pears are done skim out same leaving syrup to boil down to desired thickness, then replace fruit in syrup for a few minutes before removing from stove. If pears are boiled too long in syrup they become tough. PEARS WITH GINGER— Mrs. W. F. Jones. As you prepare your syrup break up a few pieces of dried ginger root and cook in the syrup, then add pears, cook until clear and when hot, when filling, put about 2 pieces of ginger into each jar. FIG JAM — Mrs. Southard Hoffman. 6 lbs. figs, 3 lbs. sugar, 2 lemons sliced, % cup sliced green ginger root. Boil 4 hours. APRICOT JAM— Mrs. H. M. Jones, Pomona. 5 lbs. fruit pitted and peeled, 3% lbs. white sugar. Put in alternate layers and let stand over night. Cook slowly, stir carefully until thick and smooth. Blanch and chop fine % lb almonds and the kernels from 12 apricots and add shortly before bottling. FOUR FRUIT JAM— Mrs. H. M. Jones, Pomona. Press the juice from 6 lbs. currants, add same weight of stoned cherries, whole strawberries and raspberries. Add 2 lbs. less sugar than you have prepared fruit. Skim and boll from 10 to 25 min. PRESERVED WATERMELON RIND— Mrs. W. F. Jones. Soak strips of watermelon in alum water slightly sour, for 24 hrs. Wash well, drain and add to the following syrup: To 1 lb of melonallow 1 lb of sugar and sufficient water to cover and ginger root to taste. Cook slowly until the melon strips become transparent. JELLIES AND FRUITS 1!)7 PRESERVED TOMATOES— Mrs. W. F. Jones. Peel tomatoes, weigh and allow It for lb of sugar sprinkling in alternate layers, and let stand over night. Pour off juice and boil until quite thick, then add tomatoes and cook until clear and rich. Slice lemons thin and add to taste, about 4 or 5 to a good size pan of preserves. Remove the seeds and some prefer cooking the lemons slightly in a little water to prevent their hardening, but as they are seldom eaten and it is only the flavor required, I cook them with the tomato PRESERVED LOGANBERRIES— Mrs. 0. J. Short. Cook one drawer of loganberries with a little water until soft, then •strain and add another drawer of berries and as many cups of sngar as you now have berries and juice. Boil slowly for 20 minutes. The result will be firm berries in a jelly. PRESERVED STRAWBERRIES OR BERRIES— Mrs. W. F. Jones. Prepare good firm berries and to each lb of fruit allow % of a lb of white sugar, sprinkled in alternate layers and let stand over night. In the morning boil 20 min. and bottle. Any berry is better if allowed to stand over night in sugar. Raspberries require about % of a lb of sugar. ' Loganberries require lb for lb and blackberries about % lb to a lb of fruit. A very nice combination is equal parts of Logan and blackberries, the combination resembles wild blackberries. Putting berries into syrup hardens the seeds and if cooked before the sugar is added they are mushy. The JORDAN HOUSE SAN RAFAEL, CAL. FIRST CLASS BOARDING HOUSE SIXTH ST., HEAD OF B. Beautiful Views -)f$ Fine Grounds MRS. J. F. JORDAN, Proprietress San Rafael and San Francisco Express AND ROSS VALLEY Express, Furniture, Baggage, Pianos and Freigiit Carefully and Promptly Deliversd Between San Francisco, San Rafael and Ross Valley WAGONS MAKE TSROUGH TRIPS DAILY San Rafael OSce: 819 Fourth St. San Francisco office: Phone Main 26 Ferry Building Phone Temporary 129 FRED N. ELLIOT T, Manager Telephone Black 526 SAN RAFAEL BAZAAR E. W. Dubois Proprietor 805 Fourth St.. Cochrane-McNear Building Fine Stationery, Office Supplies, Notions, Sporting Goods, Magazines and Periodicals Oo You Know that GRANDMA'S SPANISH PEPPER