The Edwardsville cook book

Take 4 dozen oranges, slice 15 of them. Peel 15 and throw the peel away. Halve and quarter these. Then squeeze the juice from balance of the 4 dozen, leaving the pulp. Use as much sugar as fruit, and boil one hour and a half. Can. QUINCE MARMALADE. Mrs. J. T. Crocker. Peel and slice jA peck ciuinces. Put in kettle with water one inch above the fruit. Cook until soft; run through colander. To each quart of cooked fruit use a quart of sugar; cook one quart at a time 15 or 20 minutes or until it will not drop off the spoon. Put up in glasses and cover with paper dipped in white of egg. LEMON BUTTER. Mrs. B. Gibson, Pontiac, Mich. 2 Clips white sugar. Butter size of an egg. 3 eggs. Juice and grated rind 1 lemon. Boil in a double iDoiler until thick. STRAWBERRY PRESERVES. Mrs. B. R. Bonnell, Loveland, Colo. Cover I pint of berries with 2 teacups sugar and set on back part of stove until sugar is dissolved. Then let boil 10 or ii minutes. Put in jar and leave open until fruit is cold. Fine flavor is retained by preserving in small quantities. PRESERVES. 17; RASPBERRY JAM. Mrs. Taylor. To 3 or 4 pounds of red raspberries, add an equal weight of sugar. Crush well in preserving kettle and add i pint red currant juice. Boil gently until it jellies on a cold plate. Put in glasses, covering jam with whisky paper and paste thin manilla paper dipped in white of egg over top of glasses. Same directions for blackberries, leaving out the currant juice. PICKLED CHERRIES. Mrs. B. R. Bonnell, Loveland, Colo. Fill jars with nice firm cherries with stems on. Pour over them the following liquid : i quart vinegar, to which add i teaspoon salt. If vinegar is strong dilute with water. Seal in glass jars. LEMON HONEY. Mrs. E. Forman. V2 pound sugar. 1 egg. 2 ounces butter. 2 lemons. Grate the outer rind and extract the juice of the lemons ; put all into granite pan and let it simmer 15 or 20 minutes. RED CURRANT JELLY. Mrs. E. Forman. Scald the currants well ; when cool press out all the juice. Measure it and put it back in the kettle. Let it boil hard from five to ten minutes, skimming it well. Then add while on the fire boiling, i pound sifted loaf sugar lor every pint of juice. Stir until dissolved; then it is done and ready for the tumblers. PEANUT BUTTER. Mrs. Taylor. Roll or grind in food chopper until reduced to a powder. Mix with melted butter to a paste and spread for serving on sliced bread. STRAWBERRY PRESERVES. Mrs. John T. Crocker. Put 3 pint measures Eastern New Jersey sugar into a 4 quart granite pan. Moisten with water but not enough to make the sugar watery. Set on back of stove to dissolve; then boil, skimming off the froth both before and after the fruit is in. When boiling, add 3 pints berries, boil 20 minutes or until a few drops of the syrup thickens when cooled. Put the cooked fruit in a crock, let it stand until cold, (this plumps the fruit). Put into self sealing pints, covering with fitted white paper dipped in brandy to prevent mould, before fitting the top. Cherries preserved same way are very nice. PROPORTIONS OF FRUIT AND SUGAR. Amount of sugar given is about an average when a very rich preserve? is not desired. Sugar to a Quart Jar : — for canning, Clierries . 6 ounces. Grapes .. ..6 ounces. Strawberries . . . . . . 6 ounces. Peaches .. ..4 ounces.