The international cook book

Peel the fruit. With a sharp knife or scissors cut the peel in thin strips. Slice the fruit as thin as possible. Remove the seeds. Place the fruit and peel in a kettle. Pour the hot water over the fruit and let stand thirty-sLx hours. Boil two hours. Measure the cooked fruit and add an equal amount of hot sugar. Cook until the mixture jells. Pour into sterilized glasses. When cold cover with hot paraffin. Crab Apple Marmalade Use pulp left over from crab-apple jeUy. Rub it through strainer and for each cup of fruit add three-quarters cup sugar. Add lemon cut fine, allowing one-half lemon to every six cups pulp. Cook very slowly. Stir constantly until thick. Pour into sterilized jars. Seal with paraffin. Any fruit pulp left from jelly making, or any combination of fruit pulp may be used instead of the crab apple. One-half teaspoon of ground cinnamon may be used to flavor the marma- lade instead of the lemon. Plum Conserve 5 poimds blue plums Juice of 3 oranges 5 pounds sugar Rind of i orange tyi pounds seeded raisins Juice of 2 lemons yi poimd blanched almonds Pit plums, but do not peel. Dissolve sugar in fruit juice and add fruits. Cook until a glaze forms over the surface. Add nuts to mixture. Pour into sterilized jars and seal with paraffin. RECIPES 153 Rhubarb Conserve 3 ponnes rhubarb i cup blanched almonds 3 quarts strawberries 6 pounds sugar Cut rhubarb into cubes. Hull the strawberries. Wash. Cook fruit and sugar until thick. Stir constantly. Add nuts. Pour into sterilized jars. Seal with paraffin. Rhubarb and Orange Conserve 2 pounds rhubarb 3 pounds sugar 4 oranges i cup blanched almonds Peel oranges. Cut pulp into cubes. Cube rhubarb. Add sugar to fruit. Cook until thick. Add nuts. Pour into sterilized jars. Seal with paraffin. Apricot Conserve 20 apricots, (cut in halves) 4 cups sugar 1 pint canned pineapple Juice of 2 oranges or I fresh pineapple ]A, pound blanched almonds Peel and halve apricots. Cut pineapple in small pieces. Add sugar and orange juice. Cook from thirty to forty minutes. Add blanched almonds and pour into sterilized jars and when cool cover with paraffin. Prune Conserve 2 pounds prunes 5 oranges Grated rind of i orange K povmd pecans (cut fine) Juice of Yi lemon i teaspoon cinnamon Wash prunes thoroughly. Cover \s-ith water and let soak three hovirs. Cook in the same w^ater until tender. Remove pits and return the pulp to any juice that is left. Add oranges cut in small pieces. Add the rind. Cook twenty minutes. Measure and add an equal amount of sugar. Cook twenty minutes. Add lemon juice and cinnamon just before the mix- tmre is done. Pour into sterilized jars and when cold seal with hot paraffin. 154 THE INTERNATIONAL COOK BOOK Gooseberry Jam I pound gooseberries i pound sugar Remove stem and blossom end from gooseberries. Wash. Mix with sugar. Cook slowly over low flame one hour. Put into sterilized jars. When cold seal with hot paraffin. Rhubarb and Strawberry Jam 1 pound rhubarb i pound strawberries 2 pounds sugar Hull strawberries. Cut rhubarb in small pieces. Cook rhu- barb and strawberries and sugar over low flame for one hour. Pour into sterilized jars and when cold seal with paraf&n. Strawberry Jam, No. 1 2 pint boxes of strawberries >^ cup lemon juice 5 cups sugar