The international cook book

Let stand one-half hour. Cook ten minutes. Pour into sterilized jars. Seal with paraffin. Strawberry Jam, No. 2 4 cups strawberries 4 cups sugar Mix strawberries with sugar. Cook seventeen minutes. Let stand overnight. In the morning heat, pour into sterilized jars. Seal with paraffin. This rule is used to make raspberry, black- berry, black raspberry, peach or plum jam. Peach Jam 12 povmds peaches i cup \'inegar 8 pounds sugar Peel peaches. Cut into smaU pieces. Add sugar and vinegar. Cook slowly until thick. Pour into sterilized jars. Seal with paraffin. { RECIPES 155 Spiced Cranberry 4 cups cranberries i cup raisins yi cup currants K cup candied orange peel 2 cups sugar K cup water I teaspoon cinnamon K teaspoon ginger Mix cranberries with sugar and other ingredients. Cook slowly for forty minutes. Pour into sterilized jars. Seal with paraffin. Cranberry Sauce 3 cups cranberries i cup boiling water 3 cups sugar Pick over and wash the cranberries. Boil the sugar and water together five minutes. Add cranberries and cook until trans- parent. Spiced Pears Cut four pounds of pears into quarters. Cover with two pounds sugar and two tablespoons ground ginger, two table- spoons cinnamon. Mix thoroughly. Let stand overnight. In the morning bring to the boiling p)oint slowly. Boil fifteen minutes. Add one pint diced pineapple, one diced lemon with peel, one-half pound blanched almonds. Heat thoroughly. Put into jars and seal. Ginger Pears Cut eight pounds of pears into small pieces of uniform size and discard the stems and cores. Add one-quarter pound canton ginger cut in small pieces and four pounds granulated sugar. Cover and let stand overnight. In the morning add juice of two lemons. Cook slowly two and one-half hours. Pour into sterilized jars. Seal with paraffin. Watermelon Pickle Watermelon rind should be cut in small pieces and soaked overnight in brine; one tablespoon salt to one quart water. In the morning drain and cook in boiling water until tender. 156 THE INTERNATIONAL COOK BOOK To two quarts of cooked watermelon rind add: i}4 cups vinegar i stick cinnamon }i cup water i teaspoon ground ginger 2 cups brown sugar ^ teaspoon ground cloves Cook twenty minutes. Drain. Put watermelon rind into sterilized jars. Boil syrup ten minutes. Pour over watermelon rind. Seal. Sweet Pickled Crab Apples I peck crab apples 3 pounds brouTi sugar 1 quart vinegar i teaspoon whole doves I stick cinnamon Wash the crab apples and remove blossom ends. Steam imtil tender. Make s}T:up of \inegar, sugar, and spices. Cook in this syrup ten minutes, put into jars, boil down syrup and pour over fruit. Seal. Sweet Pickled Peaches 3 cups \Tnegar yi cup (scant) mixed whole spices 4 cups sugar }4 peck peaches Scald peaches. Remove skins. Make a syrup of sugar, vinegar, and spices; skim, and boil twenty minutes. Remove spices. Cook peaches a few at a time in s}Tup until tender, put in jar, let stand twenty-four hours. Reheat three times. At the end of the third time, cover ■vsith the syrup cooked down until thick. Seal. Pickled Peaches 4 pxjimds brown sugar i pint vinegar I stick cionamon Whole cloves I teaspoon ground ginger