The Monmouth Baptist ladies' cook book

CANNED BLUEBERRIES. One cup of blueberries to two cups of pieplant .; cut in small pieces ; add three-quarter cups sugar, and stew until pieplant is soft. CANNED BEETS. Mrs. J. A. Joel. Boil till tender, skin and pour over boiling vinegar to which a half cup of sugar and one cup of not strong vinegar is allowed for each quart of beets. Seal in glass jars. CANNING CORN. Mrs. Sarah Powers. Cut from the cob six quarts, of corn, add one ounce salicylic acid to every six quarts of corn. Cook done and put in glass jars. Seal air tight and keep in a cool dark place. CANNED RHUBARB. Cut in small pieces and fill glass jars. Put them in a pail deep enough to cover. Fill with cold water, screw on tops while holding the jars under water. CANNED TOMATO SOUP STOCK. Boil tomatoes as for canning, strain and bottle and seal — ready for soup or sauces. CHERRY BUTTER. Miss Mary Pillsbury. Stem and boil until soft, then rub through a colander. To each pint of pulp add a pint of sugar, boil until thick like other fruit butters. Can or keep in closely covered jars. SPICED CHERRIES. Mildred Patterson. Mix five quarts seeded cherries without the juice with five pounds sugar. Let stand over night. Pour off the juice for three mornings, boil and skim, each time pouring on the cherries boiling hot, the fourth time add whole spices to taste, one pint cider vinegar, boil down with enough juice to cover cherries, add cherries and let come to a boil and can. CRANBERRY JELLY. Boil berries in very little water till soft. Mash and strain. Allow a pound of sugar to each pint of juice. Boil fifteen or twenty minutes. Pour in moulds. Soft seeded raisins may be put in jelly for a change. CURRANT CONSERVE. Mrs. Adaline Glenn Ferris, Carthage. Five pounds currants, washed and stemmed, five pounds sugar, five peeled oranges, seeded and cut into bits, two and one-half pounds seedless raisins. Mix whole together and boil for thirty minutes. SPICED CURRANTS. Strain part of the fruit as for jelly. Cook unstrained part a short time in a little water to soften seeds, add remainder of juice, use nearly equal quantity of sugar, one whole lemon (peeled, chopped fine), and seeded raisins, cinnamon, cloves, nutmeg and allspice, according to quantity, to taste. SPICED GOOSEBERRIES. Six quarts of gooseberries, two of sugar, one pint vinegar, two teaspoons cinnamon, one of allspice, one of cloves. Boil till desired consistency. CANNED GRAPES. Mrs. Isabel Matthews. Mrs. John Nesbit Swan. Pack cans with ripe grapes, then pour boiling water over for three times, filling the can each time and draining off without removing the fruit from the cans, then fill the fourth time with boiling syrup. Seal and set away for two months at least before using. GRAPE JUICE. Mrs. Isabel Matthews. Prepare grapes as for jelly. Let come to a boil, acid one-half cup of sugar to each quart of juice. Can or bottle while hot. Dip corks of bottles in parafine to prevent mould. SPICED GRAPES. Five pounds of grapes, three pounds of granulated sugar, one-half pint vinegar, two teaspoons each of cinnamon and allspice, half teaspoon cloves. Pulp the grapes, boil skins until tender, cook the pulp soft and strain through a sieve, add to skins. Put in spices, sugar and vinegar, boil thoroughly and seal.