FoodNet

The Memorial Hall cook book

1919

Page 51 · 10 recipe records on this page

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
One lb. apricots, IV2 lbs. sugar, IV2 qts. water✪ Apricot Jam. Wash apricots and let stand in the IV2 qts. water for 24 hours then add sugar and boil slowly about 1 hour. — Mrs. F. L. Miller. Cherry Jam Two pounds cherries, 5 cups sugar, 2V2 cups water✪ Cherry Jam. Put sugar and water on fire, cook until it spins a thread. Gradually drop in cherries. Keep boiling, take scum ofi°, cook about V2 hour. Test in saucer, if it thickens put in tumblers. — Mrs. Horace L. Houpt. 105 SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove Step oyer our door sill and profit thereby Heavenly Jam Six lb. of grapes, 5 lb. of sugar, 1 box of raisins, 2 oranges✪ Heavenly Jam. Wash and take pulp from skins and boil, then work through a sieve. Peel the oranges and put them through a grinder. Add skins, raisins and oranges to the pulp and sugar. Boil about ten minutes. Put in jelly glasses and cover with wax. — Mrs. Raymond Slight. Elderberry Jelly Four quarts of elderberries; four quarts apples. Cover with water and cook until apples are soft, then strain through jelly bag and add one cup granulated sugar✪ Elderberry Jelly for every cup of juice. Boil until it jellies. — Mrs. Geo. Nice. Ginger Pears Six lbs. sugar, % lb. green ginger root, 3 lemons (juice and rind), 8 lbs. green pears, cut in small pieces, 1 tumbler of water✪ Ginger Pears. Soak the ginger over night; cut in small pieces. Boil together the tumblerful of water, sugar, ginger and pears. When nearly done, add the juice and rinds of the lemons, cut in thin strips. Cook until syrup thickens, then put in jelly glasses! and seal with paraffine. — Mrs. John S. Mason. Orange Marmalade Two oranges, one grape fruit, 1 lemon✪ Orange Marmalade. Wash fruit well, starting at blossom end, slice thinly as possible, rejecting seeds only. Measure fruit and add three times as much water. Let stand over night, then boil ten minutes only. Let stand over night again, then boil another ten minutes. Let stand over third night, measure, and add as many pints of sugar. Boil hard about IV2 hours. The quicker this is cooked the lighter the color. Fills IV2 doz. jelly glasses. — Mrs. A. B. Stevenson. Orange Marmalade Eight lbs. kieffer pears, 3 oranges, 4 lbs. sugar. Peel oranges and remove the white inner skin. Put all through the meat-chopper; then cook until thick. Put in pint jars. — Mrs. George W. Hellings. Plum Conserve Three lb. plums, seeded, SV2 lbs. sugar, 3 oranges cut in small pieces, rejecting the seeds and the white center. One lb. of seeded raisins, one cup water, V2 pineapple, cut in small pieces✪ Plum Conserve. Cook from 40 minutes to 1 hour. When done add V2 lb. black walnuts. If too thick, thin with hot water. — Mrs. W. S. Gilbert. Quince Honey One good sized quince, grated, 2 apples, grated, 1 lb. sugar, 1 pt. water✪ Quince Honey. Boil without skimming, until like honey. Then put in jelly glasses, and seal with paraffine. This is delicious. — Mrs. John S. Mason. 106 PICKLES AND RELISHES Bordeaux Sauce One gallon of green tomatoes, 2 gallon of cabbage, 1 ounce of cloves, 1 ounce of ground ginger, 1 ounce of celery seed, IV2 ounces of mustard seed (mixed brown and yellow), 1% pounds of sugar, 1 cup of salt, 1 gallon of vinegar✪ Bordeaux Sauce. Boil 20 minutes. — Mrs. Edgar M. Davenport. Baltimore Pickle ✪ Baltimore Pickle