The Portland Woman's Exchange Cook Book

For canned fruit use ^4 lb. sugar to 1 lb. fruit. For jams or marmalades use y^ lbs. sugar to 1 lb. fruit. For jellies use 1 lb. sugar to 1 pt. juice. Grapes and cherries do not jelly easily. A little gelatine added will insure success. Almond Prunes. Pit Italian prunes and stuff them with blanched almonds, pinning them together with sticks of cinnamon. Make a syrup. For every 7 lbs. of fruit take 1 lb. sugar and 1 pint vinegar, cinnamon and cloves to taste. Cook syrup first; then drop in prunes and cook through. Take out carefully, so as not to break, put in jars, cover with syrup and seal tightly. Mrs. S. M. Mears. Apricot Marmalade. Pour boiling water over apricots, skin them, put a pound of sugar to a pound of fruit and leave them over night. Blanch the pits. Put fruit on in the morning and cook until clear, taking out one at a time and putting in glasses. Put 3 or 4 pits in each glass. Mrs. Henry E. Jones. Apricot or Peach Marmalade. Put fruit in wire basket and plunge in boiling water for 2 minutes. Rub off the skin with a coarse towel. Can fruit in halves, take out the stones, measure the fruit and put into preserving kettle. To 6 quarts of fruit use 1 quart of water, cook half an hour, then add 3 quarts of granulated sugar and cook 1 hour, stirring nearly all of the time. The marmalade should be thick, smooth and glossy. Put up in small jars or tumblers. Mrs. Marcus Fleishner, Apricot Preserve. To 1 lb. stoned and peeled apricots take % lb. of sugar, 1 can of whole pineapple, cut in small pieces. Put apricots to boil, then add sugar, which has been heated in the oven. Boil together 1 hour on slow fire, stirring constantly. Then add the pieces of pineapple. Boil 20 minutes and put in airtight bottles. Do not add juice of pineapple. Mrs. Solomon Hirsch, Bar-le-duc. Boil together for 5 minutes, 2 pints sugar and 1 pint water. Measure and add an equal portion strained currant juice. Boil this until it jellies. Then measure and add an equal amount seeded currants. Boil up once and put in glasses. Set away for five days, then seal. Seed currants with sharp-pointed stick or needle. Mrs. Charles North. Bar-le-duc. Heat J4 of a cup (or more if liked sweeter) strained honey to the boiling point and add 1 cup seeded currants or gooseberries. Let berries become thoroughly heated. Fill glasses and when cold cover with paraffin. Red huckleberries may also be done in this way. Mrs. J. Kossuth Gamble. Brandied Cherries. Large ripe Royal Anne cherries; leave half stem on each, wash, drain and pack in jars; place in steamer and when hot through pour over them a hot syrup made with a little sugar, lemon juice, red fruit coloring and water sufficient to cover cherries; pour 3 or 4 tablespoons of brandy over each quart of the hot cherries; fill with hot syrup and seal. Do not steam too long or the fruit will shrivel. Mrs. F, B. Waite. Cherry Conserve. 10 quarts cherries or currants. 4 lbs. granulated sugar. V/i lbs. raisins, seeded and chopped. 4 oranges (entire) chopped. 1 lb. English walnuts. Boil Yi hour. Mrs. Wells Gilbert. PRESERVES 235 Ground Cherries. To 1 lb. fruit take 1 lb. sugar. Boil sugar with as little water as possible until clear. Put in fruit and boil until clear, about 1 hour. Seal in pint jars. Mrs. S. M. Mears. Currant Conserve. 5 lbs. currants, steamed and mashed. 5 lbs. granulated sugar. 5 oranges cut in dice (rind ^nd pulp). 2J/2 lbs. seeded raisins. Mix and boil 30 minutes or until thick like jam. Mrs. James K. Armsby. Currant Jelly.