The Federation cook book

J fi ot/i4LM~6L*sw- V £ * yj /6 Preserves and Jellies Jim Jam 1 quart raspberry juice 1 quart Logansberry juice 1 Ib. box of currants 1 quart blackberry juice 1 Ib. box of raisins 1 doz. oranges and peel cut in little dice One cup sugar for every cup of juice. Boil hard for 20 minutes. Put in jelly glasses. — Miss FLORENCE P. WEIMER, Pasadena. Orange Marmalade 7 cups of water 7 oranges 7 cups of sugar Take 7 nice ripe oranges (not soft) slice them thin and let them stand in water for 48 hours, then add sugar. Boil all together until as thick as you wish in the same water. This marmalade will not be bitter.— MRS. COMMENT PRINCE, 318 Kensington, Pasadena. • Orange Marmalade 5 large oranges sliced thin 3 quarts of water 2 lemons Put all in kettle and boil a half hour. Add 3 quarts of sugar and boil 3 quarters of an hour. Fill glasses. Set away. Delicious. — MRS. WESLEY MILLER, Pasadena. Strawberry Preserves Select choice firm berries. Measure pound for pound of the fruit and sugar, pour the fruit over the berries and let stand over night. With a wire spoon or ladle dip the berries out of the juice and put on a platter to dry in the hot sun for a day. Put on the juice, let cook until thick and ready to pour in the glasses or jars, drop in the berries and fill your jars, then pour the hot syrup over them and seal. They will be whole red berries almost as bright as when fresh. The same recipe is good for any berries. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena. Orange Jelly Take 12 oranges, grate the rind of 6. Cut the 12 oranges together. Take 7 lemons, grate the rind of 3. peel 4, Cut the 7 lemons with the oranges, cut in small pieces. Measure the fruit. To each cup of fruit put 1 half cup of water. Put on and boil 40 minutes. Set off and stand 24 hours, strained; to each cup of juice and 1 and 1 half cup of sugar. Boil 20 minutes. — MRS. M. B. DANLEY, 502 Worcester Ave., Pasadena. Red Watermelon Preserves 1 Ib. red watermelon 1 Ib. granulated sugar Ginger and lemon to taste Cut ripe melon in small pieces, take out the seeds. Make a syrup of the sugar, add ginger root or powdered ginger and sliced lemons for flavoring. Let boil about 15 minutes, then add the melon and cook in the syrup until it is transparent. Seal as you would peaches or other preserves. Very good. — MRS. G. M. TILLMAN, Second Honorary President of State Federation. Grape Fruit Marmalade Take 6 medium sized grapefruits and put on to boil in cold water. Boil until tender when pricked with a fork pour off the water and when cold, cut unpeeled into little cubts taking care to pick out all of the seeds ; measure pound for pound of fruit and sugar, add one cup of water, cook until the fruit is clear and the syrup thick, put away in glasses or jars. Same recipe may be used for lemon. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena. Fig Sweet Pickles Peel the fruit and put in the hot sun to dry for a day or two, make a syrup of 6 Ibs. of fruit to 3 Ibs. of sugar, 1 quart vinegar, season with spice, cinnamon and ginger, add a cup of water and boil to a nice syrup, drop in the figs and boil until tender, put in jars and pour the boiling syrup over them and seal. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena.