The New century cook book

Two quarts red currants, one large orange, one heaping cup raisins, four cups sugar, two tablespoons gelatine. Peel the orange and boil the peel ten minutes. Put peel and seeded raisins in a bowl and chop fine. Soak the gelatine in water enough to cover it for twenty minutes. Then add to it the raisins, peel, juice and pulp of the orange, and the currants (whole). Boil one-half hour. Put in jelly glasses. Ada H. Smith. Sun Preserved Berries. Three-fourths of a pound of sugar to one pound of berries. Spread the berries on platters and sprinkle enough of the sugar over them to draw out the juice, and set them in a warm oven for ten or fifteen minutes. Pour off the juice. Add the rest of the sugar and let come to a boil. Add the berries and boil five minutes. Pour on platters and set in the sun until done. Mrs. j. B. Swift. Peach Marmalade. Cut up and boil two gallons of peaches about one-half hour or until thoroughly cooked in juice obtained from boiling parings and pits, after cracking a part of the pits. Then add about one and one-half gallon sugar, and cook slowly about one-half hour, stirring constantly. Mrs. Charles Howe. '2U New Century Cook Book. Orange Marmelade. Peel eight common oranges, four bitter ones, and four lemons, removing as little of the white under skin as possible. Shred the peeling very finely. From the pulp take the useless white skin and the seeds; then add the shredded peelings and two gallons of water. Boil three hours and then add sugar pound to pound and boil one hour. Mrs. A. M. Plant. Chopped Quince Sauce. Boil the peelings and cores in water enough to cover. Then strain and add the juice to the chopped quinces (fine). Add sugar the weight of quinces and boil until it jellies. Mrs. M. W. Lazear. Quince Honey. Put five pounds granulated sugar and one pint water on the stove and let dissolve. Peel and grate five quinces; add these to the sugar and boil twenty minutes. Mrs. P. G. Burns. Quince Honey. Three pints of sugar, one pint of water, piece of alum size of a bean; put in a kettle, boil and skim; have four mediumsized quinces grated; add to the syrup and boil ten minutes. Pine Apple Preserve. Peel and take out the eyes, then grate or chop fine. To one pound of fruit put one pound sugar. Cook about half an hour in nice kettle and put in pint jars hot. Date Jam. Two pounds dates, remove stones; put over fire with two cups water. Add one pound sugar, one-fourth nutmeg, small piece butter; cook and stir till thick; then place in deep glasses. Mrs. De Witt. Foreign Fruit or Apple Jam. Will keep for years. Weigh equal quantities of brown sugar and good sour apples, pare core, and chop them fine, make a good clear syrup of the sugar, add the apples, the juice and grated rind of three lemons and a few pieces of white ginger. Boil it until the apples look clear and yellow. This resembles foreign sweet meats put in tumblers as jelly. On no account do not omit the ginger. . Mrs. j. W. Nicholson. New Century Cook Book. Gingered Pears. Eight pounds pears, eight pounds sugar, one-half pound fresh ginger root soaked over night, three lemons, rinds sliced thin, and juice. Cook slowly two or three hours. Mrs. R. M. Hitchcock. Plum Jumbo.