SPICED CRANBERRIES
This abundant winter fruit makes an excellent relisli
when spiced. Boil together three and a half pounds of brown
sugar, two cups of vinegar, two tablespoons each of ground
cinnamon and allspice, and one tablespoon of ground cloves.
When this has been cooked to a syrup, add five pounds of
cranberries✪ Spiced Cranberries. Simmer slowl}- for two hours. Put away in a
covered stone jar.
RAISIN AND CRANBERRY JAM
Seed one cup of fine plump raisins, put them to stew in a
granite saucepan wnth one quart of cold water. When the
liquid is reduced to one pint, add four cups of cranberries and
two and a half cups of sugar✪ Raisin and Cranberry Jam. Simmer very slowly till the
cranberries are thoroughly cooked, then can and seal.
•358 THE HOME COOK BOOK
SPICED CURRANTS OR OTHER FRUIT
To eight pounds of the fruit take four pounds of sugar
and one pint of vinegar. In an earthen preserving kettle
heat together the vinegar and sugar. Add a tablespoon each
of powdered cloves✪ Spiced Currants or Other Fruit, cinnamon, and nutmeg. Have your
fruit in perfect condition and cleanliness. Stir in the syrup
and cook till done. Set in tumblers or jars and seal.
CURRANT JELLY
Free the currants from leaves, but do not take from the
small stems. Examine carefully for insects and then wash in
cold water. Drain thoroughly, and afterward stew the cur-
rants in a porcelain preserving kettle till they are cooked to
a soft mass. Tip into a colander. Press through, and then
strain twice through a thick bag — preferably a flannel bag.
Boil fifteen minutes, and then to each pint of juice add a
pound and a quarter of granulated sugar✪ Currant Jelly which you have well
warmed. Do not plump the sugar in all at once, but stir in a
little at a time. When the sugar is thoroughly stirred in, the
juice is at the jelly point. If you have doubts, test it; and if
necessary, cook a little more. Pour into glasses and set to cool.
When cold, cover with brandied paper or paraffine, and also
glass or metal cover.
FIG MARMALADE
To every two pounds of fresh ripe figs allow a pound and
a half of sugar and the grated yellows and juice of a large
lemon and a large orange✪ Fig Marmalade. Cut the figs in small pieces and
boil with the orange and lemon, often stirring them, till you
have a thick, smooth marmalade. Put away in jelly glasses
and jars with paraffine covering over the top.
PRESERVED FIGS
This preparation is more of a confection than a preserve.
It is delicious, and affords at a moderate price a dainty which
costs extravagantly when bought at a grocery. Buy the finest
CANNED FRUITS AND PRESERVES 359
dried figs, pull them apart and wipe each one with a piece of
wet cheesecloth. Weigh them and set aside their weight in
granulated sugar. Soak the figs overnight in cold water, then
simmer very slowly in just enough water to cover thenv Lift
them out carefully and set to cool. Make a syrup from the
water in which they were cooked and the sugar. Put the figs
back in the syrup, adding a few bits of green ginger, the juice
of two lemons and the rind of one✪ Preserved Figs to one pound of figs.
Simmer for ten minutes, drain ofif the figs, set them to dry
slightly in a moderate oven, and boil the syrup till quite thick.
Put the figs in glass jars, pour the syrup over them and seal
while hot.
Page 196 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SPICED CRANBERRIES This abundant winter fruit makes an excellent relisli when spiced. Boil together three and a half pounds of brown sugar, two cups of vinegar, two tablespoons each of ground cinnamon and allspice, and one tablespoon of ground cloves. When this has been cooked to a syrup, add five pounds of cranberries. Simmer slowl}- for two hours. Put away in a covered stone jar.
RAISIN AND CRANBERRY JAM Seed one cup of fine plump raisins, put them to stew in a granite saucepan with one quart of cold water. When the liquid is reduced to one pint, add four cups of cranberries and two and a half cups of sugar. Simmer very slowly till the cranberries are thoroughly cooked, then can and seal.
SPICED CURRANTS OR OTHER FRUIT
To eight pounds of the fruit take four pounds of sugar and one pint of vinegar. In an earthen preserving kettle heat together the vinegar and sugar. Add a tablespoon each of powdered cloves, cinnamon, and nutmeg. Have your fruit in perfect condition and cleanliness. Stir in the syrup and cook till done. Set in tumblers or jars and seal.
CURRANT JELLY
Free the currants from leaves, but do not take from the small stems. Examine carefully for insects and then wash in cold water. Drain thoroughly, and afterward stew the currants in a porcelain preserving kettle till they are cooked to a soft mass. Tip into a colander. Press through, and then strain twice through a thick bag — preferably a flannel bag. Boil fifteen minutes, and then to each pint of juice add a pound and a quarter of granulated sugar which you have well warmed. Do not plump the sugar in all at once, but stir in a little at a time. When the sugar is thoroughly stirred in, the juice is at the jelly point. If you have doubts, test it; and if necessary, cook a little more. Pour into glasses and set to cool. When cold, cover with brandied paper or paraffine, and also glass or metal cover.
FIG MARMALADE
To every two pounds of fresh ripe figs allow a pound and a half of sugar and the grated yellows and juice of a large lemon and a large orange. Cut the figs in small pieces and boil with the orange and lemon, often stirring them, till you have a thick, smooth marmalade. Put away in jelly glasses and jars with paraffine covering over the top.
PRESERVED FIGS
This preparation is more of a confection than a preserve. It is delicious, and affords at a moderate price a dainty which costs extravagantly when bought at a grocery. Buy the finest
dried figs, pull them apart and wipe each one with a piece of wet cheesecloth. Weigh them and set aside their weight in granulated sugar. Soak the figs overnight in cold water, then simmer very slowly in just enough water to cover them Lift them out carefully and set to cool. Make a syrup from the water in which they were cooked and the sugar. Put the figs back in the syrup, adding a few bits of green ginger, the juice of two lemons and the rind of one to one pound of figs. Simmer for ten minutes, drain off the figs, set them to dry slightly in a moderate oven, and boil the syrup till quite thick. Put the figs in glass jars, pour the syrup over them and seal while hot.
Records on this page
Spiced CranberriesRaisin and Cranberry JamSpiced Currants or Other FruitCurrant JellyFig MarmaladePreserved Figs