Grange cook book and household guide

To each child add the following: 1 small cup orange juice, 1 steaming dish of delicious, whole-wheat cereal, several slices crisp, crunchy wholewheat toast and 1 glass milk. : Remove children to grassy field. Add a kite, a dog or so, and mix thoroughly. Cover with a blue sky and leave in the sun until brown. Repeat daily. ; Mrs. B. L. Angell, Lewisville Grange. BEVERAGES WATERMELON PRESERVES Cut watermelon rind white off in cubes and soak overnight in a lime water made of three tbs. of lime to a gallon of water. Drain and cook till tender in plain water. Add to a syrup made from equal parts of pure apple vinegar and sugar with 1 tbs. each of cinnamon, mace, allspice, ginger, cloves to the gallon of vinegar. Let syrup come to a boil and add watermelon rind cubes and let get hot then seal in hot cans. Mrs. Shelton Davenport, Mills River Grange. STRAWBERRY PRESERVES 2 quarts berries (3 lbs.) 6 cups sugar (3 lbs.) Cover the berries with boiling water for two minutes. Drain quickly and add four cups of sugar. Boil two minutes after the entire mass is bubbling. Remove from the fire and after all bubbling has stopped, add two more cups of sugar and boil for five minutes. Pour into shallow pans and let stand overnight. Next morning pack the cold preserves into hot sterilized jars, process five minutes at simmering point and seal immediately. Mrs. R. G. Perry, Brown’s Chapel Grange. STRAWBERRY PRESERVES To two pounds of crushed strawberries add three pounds of sugar; cook over hottest fire for 5 minutes and then stir in two tablespoons of Epsom Salts; skim and pour into sterilized jars and seal at once. Miss Frances Akerstrom, McLeansville Grange. CANNED STRAWBERRIES Weigh strawberries, add 1/3 (by weight) as much sugar as strawberries. Let sit overnight. Cook in jumping boil for 10 min. and can. Do not let simmer or berries will float. ’ Mrs. S. F. Miller, Pleasant Garden Grange. _ (Mrs. Miller won first prize on berries canned this way in the Ball Canning Contest.) APRICOT MARMALADE One pound dried apricots soaked 2 days in 4 cups water; at the end of this time add 1 cup canned pineapple juice and cook gently for 1 hour. Then add 8 cups sugar and 1 cup canned pineapple, cut in dice. Simmer gently for % hour or until the mixture will jell. Banche K. Ferguson, Ferguson Grange. GRAPE JELLY 3 cups of pure grape juice 3 cups of sugar Mix and let come to a boil. Add 3 cups more of grape juice and 3 cups of Sugar and again let come to a boil, then add another 3 cups of grape juice and 3 cups of sugar and let strike a boil the third time. Take off stove and pour into hot jelly glasses. This recipe can be used with any kind of pure Juices not diluted and it never fails to jell correctly. Mrs. S. R. Cathey, Mills River Grange. STRAWBERRY-PINEAPPLE PRESERVES 1% lbs. pineapple cut in inch cubes 2 lbs. strawberries 2% Ibs. sugar Add enough water to cover pineapple and bring to boiling point. Then add sugar and boil 10 minutes... Add strawberries and cook until it thickens. Seal in sterilized containers. Mrs. FE. L. Bodenheimer, Kernersville Grange. CANDY DIVINITY FUDGE CANDY 1% cups brown sugar 2 tbsp. white Karo syrup % cup water 1 egg white 6 bsp. white sugar 1 cup nut meats 1 tsp. vanilla Cook the sugar, syrup and water to a soft ball, pour in a fine stream on the well-beaten egg white, beating constantly until half the syrup is in. Cook the other half to crack stage and pour onto the egg mixture which you have beaten constantly, and beat until signs of cooling. Mix in vanilla and nuts, turn into greased pan. When partly cool mark in squares. Mrs. E. L. Bodenheimer, Kernersville Grange. EASTER LOAF % pt. sweet cream (Carnation 1 lb. English walnuts (in the canned milk) shell) % pt. white Karo syrup 1% tsp. vanilla 1% pts. white sugar % 1b. candied pineapple % Ib. candied cherries