Delta Gamma cook book

2 boxes raspberries Cook ten minutes and measure, then add one cup sugar to each cup of fruit. Cook until thick a little over an hour. Helen Plant Southall (Lambda Nu). Sunshine Cherries Boil four pounds sugar and one cup water to a syrup, add four pounds pitted cherries and boil four minutes. Turn out into platters, protect with a glass and set in the sun for three days. The cherries may be stored in mason jars, or may be placed in jelly glasses and sealed with paraffin. Evelyn N. Walbridge (Omega Sigma). Combination Marmalade 2 grape fruit 2 navel oranges 2 lemons Shave all very fine (skin and pulp). To one pound of fruit add one quart of cold water. Allow it to stand over night. Second day — boil it until tender. Third day — weigh the mixture and make it cup for cup with sugar. Boil it until thick, be careful it does not stick. Pour into glasses and seal tight. Marguerite Dauson Winant (Omicron). Conserve 1 quart fresh gooseberries 1 quart fresh currants ]/2 pound chopped raisins 2 oranges; use pulp and rind of 1 equal measure of sugar Boil twenty minutes. Marian Prest (Lambda). Four Measure Jam 1 quart red raspberries 1 quart pitted cherries 1 quart gooseberries equal measure of sugar 1 quart stemmed currants Cook slowly about one-half hour until juice is clear and thickens a little in a saucer. One-haK pound pecans may be added just before putting into jars. Helen Hetzner (Sigma). Gooseberry Jam with Orange 5 quarts gooseberries 33^ pounds sugar 4 oranges, juice and finely chopped rind 2 pounds raisins Cook about thirty minutes. Frances Firkins (Lambda). Spiced Gooseberries 5 pounds fruit 1 tablespoon cinnamon 4 pounds sugar 1 tablespoon cloves 1 pint vinegar 1 teaspoon salt 1 teaspoon pepper, black and red Stir constantly while cooking until thick. Helen Humphrey Lawrence (Lambda). Grape Fruit Marmalade 3 large grape fruit to 3 lemons, sliced very fine 13^ cups water to each cup sliced fruit Let stand twenty-four hours. Add one pound of sugar to one pint of fruit. Boil three or four hours very slowly. Leulah Judson Hawley (Lambda). Grape Fruit Marmalade 1 or 2 grape fruit (2 preferably) 1 orange 1 lemon Slice the fruit in small pieces, cover with three times as much water as fruit and let stand twenty-four hours. Boil ten minutes. Let stand another twenty-four hours. On the third day add sugar to the mixture, pint for pint. Boil until it jellies, stirring as Uttle as possible. Always keep the above uncovered while standing and cooking. Aileen Belyea Critchell (Lambda Nu). Grape Fruit Marmalade 2 large grape fruit 1 , ^ , , f } cut fine 1 large lemon J 23^ times quantity of water Soak seeds in cup of water over night. Second morning Add seed water and boil three-fourths hour. Third morning To one pound pulp add one pound sugar and boil one hour. Only boil fifteen minutes after sugar is put in. Marion Gaylord Kellogg (Lambda). Grape and Nut Conserve 3 pints grape juice 3 pounds sugar 2 lemons, grated rind and juice 6 oranges, chopped 2 pounds raisins, chopped 1 pound walnuts, chopped ^ pound filberts, chopped Dissolve sugar in juice, add other ingredients and simmer until thick. Needs to cook about one hour. Serve with meats. Harriet Merrill Chfton (Lambda).