Weigh the fruit before paring and allow sugar, pound for pound✪ Preserved Orange Peel.
Peel the oranges very carefully and cut the rind into narrow shreds.
Boil until tender, changing the water twice and filling up with hot from
the kettle. Squeeze the strained juice of the orange over the sugar. Let
this heat to a boil, put in the shreds and boil twenty minutes. Lemons
can be done in the same manner. Mrs. J. A. Hayden.
LEMON BUTTER.
Three cupfuls of sugar, whites of three eggs and yolk of one, beaten;
one and one-half cupfuls of butter; grate the yellow off of four lemons✪ Lemon Butter;
then squeeze in the juice and cook twenty minutes in double boiler. Put
in jar. Mina Parish.
APPLE BUTTER.
Fill a preserving pan with apples that have been peeled, quartered
and cored. Add a slight flavoring of cloves, allspice and cinnamon.
Cover with good cider, and boil slowly, stirring from time to time with a
wooden spoon until the whole becomes a dark -brown jam, with only juice
sufficient to keep it soft and buttery. Remove it from the fire and place
in well-covered jars and in a few weeks it will be ready for use. It makes
an excellent substitute for butter and is very wholesome for children.
23 Mrs. Henry Specht.
UB PRESERVES, SPICED FRUITS, JELLIES AND JAMS.
PLUM BUTTER.
Select sound plums, scald till they crack open. When cool put
through a colander; measure the pulp and add three-fourths of a pound
of sugar✪ Plum Butter to each quart of pulp. Season with any spice desired. Boil well
two hours. A. Schemer.
PEACH BUTTER.
Pare ripe peaches, remove stones and put peaches in a kettle with suffi-
cient water to boil them soft, then put through a colander. To each quart
of pulp add one and one-half pounds of granulated sugar✪ Peach Butter. Boil very
slowly one hour. Stir often so they v/ill not burn. When done season
slightly with cloves, allspice and cinnamon. T. Benedict.
CHERRY BUTTER.
(Fine.)
Wash and stem the cherries, boil until soft, then rub through a
colander; to each pint of pulp add a pint of sugar✪ Cherry Butter; boil until thick; can or
keep in closely covered jars. Mrs. C. Preston.
CURRANT 3YRUP.
(For Flavoring and Coloring.)
Place the required quantity of fresh, ripe, red currants in a granite
bowl and mash them with a wooden masher; cover the bowl and let stand
for three hours. Strain through a woolen bag, measure juice and put into
a granite boiler with a pint of sugar✪ Currant Syrup to each pint of juice. Boil until
reduced to a clear syrup keeping it well skimmed; then take off the fire
and leave until cold. Pour into small bottles and pour on top of each
bottle a little oil, to preserve it. Put bottles in an upright position in a
dry cupboard. Minnie.
RASPBERRY SYRUP.
(For Flavoring and Coloring.)
Put as many quarts of raspberries into a granite saucepan as desired,
press gently, sprinkle with little sugar and let remain a good half day.
Pass the juice through a muslin bag, measure, and pour it into a preserv-
ing kettle and to each cupful of the juice add four ounces of sugar✪ Raspberry Syrup; boil
until the juice commences to thicken, skimming frequently. Let cool and
then put into bottles. Cork and seal; let stand in a dry place until
wanted. Alice Yeomans.
STRAWBERRY SYRUP.
(For Flavoring and Coloring.) ✪ Strawberry Syrup
Page 253 · 9 recipe records on this page
Presented as published in 1917. 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
Weigh the fruit before paring and allow sugar, pound for pound. Peel the oranges very carefully and cut the rind into narrow shreds. Boil until tender, changing the water twice and filling up with hot from the kettle. Squeeze the strained juice of the orange over the sugar. Let this heat to a boil, put in the shreds and boil twenty minutes. Lemons can be done in the same manner. Mrs. J. A. Hayden.
LEMON BUTTER.
Three cupfuls of sugar, whites of three eggs and yolk of one, beaten; one and one-half cupfuls of butter; grate the yellow off of four lemons; then squeeze in the juice and cook twenty minutes in double boiler. Put in jar. Mina Parish.
APPLE BUTTER.
Fill a preserving pan with apples that have been peeled, quartered and cored. Add a slight flavoring of cloves, allspice and cinnamon. Cover with good cider, and boil slowly, stirring from time to time with a wooden spoon until the whole becomes a dark brown jam, with only juice sufficient to keep it soft and buttery. Remove it from the fire and place in well-covered jars and in a few weeks it will be ready for use. It makes an excellent substitute for butter and is very wholesome for children. 23 Mrs. Henry Specht.
PLUM BUTTER.
Select sound plums, scald till they crack open. When cool put through a colander; measure the pulp and add three-fourths of a pound of sugar to each quart of pulp. Season with any spice desired. Boil well two hours. A. Schemer.
PEACH BUTTER.
Pare ripe peaches, remove stones and put peaches in a kettle with sufficient water to boil them soft, then put through a colander. To each quart of pulp add one and one-half pounds of granulated sugar. Boil very slowly one hour. Stir often so they will not burn. When done season slightly with cloves, allspice and cinnamon. T. Benedict.
CHERRY BUTTER.
(Fine.)
Wash and stem the cherries, boil until soft, then rub through a colander; to each pint of pulp add a pint of sugar; boil until thick; can or keep in closely covered jars. Mrs. C. Preston.
CURRANT SYRUP.
(For Flavoring and Coloring.)
Place the required quantity of fresh, ripe, red currants in a granite bowl and mash them with a wooden masher; cover the bowl and let stand for three hours. Strain through a woolen bag, measure juice and put into a granite boiler with a pint of sugar to each pint of juice. Boil until reduced to a clear syrup keeping it well skimmed; then take off the fire and leave until cold. Pour into small bottles and pour on top of each bottle a little oil, to preserve it. Put bottles in an upright position in a dry cupboard. Minnie.
RASPBERRY SYRUP. (For Flavoring and Coloring.)
Put as many quarts of raspberries into a granite saucepan as desired, press gently, sprinkle with little sugar and let remain a good half day. Pass the juice through a muslin bag, measure, and pour it into a preserving kettle and to each cupful of the juice add four ounces of sugar; boil until the juice commences to thicken, skimming frequently. Let cool and then put into bottles. Cork and seal; let stand in a dry place until wanted. Alice Yeomans.
STRAWBERRY SYRUP. (For Flavoring and Coloring.)
Records on this page
Preserved Orange PeelLemon ButterPlum ButterPeach ButterPeach ButterCherry ButterCurrant SyrupRaspberry SyrupStrawberry Syrup