Use currants which are a little underripe, preferably cherry currants. Pick over currants without removing the stems. Wash and drain. Put a few in a granite pan and crush with the potato masher. Add more and crush until all are used. Cook slowly until currants look white. Strain through a bag made from a double thickness of cheesecloth. Do not squeeze but allow the juice to drip. Measure the juice and boil about 15 minutes✪ Currant Jelly, add an equal quantity of hot granulated sugar, allow it to come to a boil, skim and pour into jelly glasses. Mrs. 5. r. Hamilton. Chipped Ginger Pear. 8 lbs. of pears. 8 lbs. of granulated sugar. J/2 lb. of candied ginger root. 4 lemons (boil whole in clear water before slicing). Peel and slice the pears very fine, chip the ginger root and let them boil together with sugar 1 hour slowly; then slice in lemons and boil another hour slowly. Use Canton ginger. This will make 12 lbs. of pears. Mrs. Henry B. Joy. 236 PORTLAND WOMAN'S EXCHANGE COOK BOOK Gtooseberry Conserve. 5 lbs. gooseberries, stemmed. 5 lbs. granulated sugar. 5 oranges cut in small pieces (using rind and pulp) . 2 lbs. seeded raisins. Cook like jam. Mrs, James K. Armsby. Gooseberry Jam. 8 lbs. ripe gooseberries. 1 quart currant juice. 5 lbs. granulated sugar. Top and tail berries, put sugar and currant juice in porce- lain kettle, boil and skim; add gooseberries and simmer ^ of an hour (gently) . Stand aside for 2 days. Bring again to boiling point, or until each berry is perfectly transparent. Stir frequently. Pour in glasses, when cold cover with para- ffin and keep in cool place. Mrs. F. E. Hart. Grape Conserve. One basket Concord grapes cooked in a little water until soft. Press through a sieve. Measure pulp and add equal amount of sugar, 2 lbs. seeded raisins and 1 lb. English wal- nuts choppe✪ Grape Conserved. Cook until thick. Mrs. ]. K. Armsby. Grape Fruit Marmalade. Eight rinds scrubbed and free from blemish, cut very fine. Put to soak overnight with 3 quarts water and 1 cup salt. Next morning drain and put to soak again in fresh brine, stirring occasionally. The third morning drain and wash thoroughly; then cover with cold water and cook % hour. Then pour off, cover with cold water, stand over night. Fourth morning drain well and add juice of 6 large lemons^ and 1 quart water✪ Grape Fruit Marmalade. Cook carefully % hour, then weigh and add equal amount sugar. Boil hard about 15 minutes. Watch carefully. Mrs. Harriet Mc Arthur. PRESERVES 237 Orange Marmalade. 1 large grape fruit. 1 lemon. 1 orange. Slice fine, using all but the seeds. Measure and add 3 cups of water to 1 cup of fruit✪ Orange Marmalade. Let stand over night. In the morning cook 15 minutes. Measure again and add equal quantity of sugar. Cook 3 hours. This should make 15 tumblers amber colored marmalade. Rev, //. /?. Talbot Brandied Peaches. Weigh peaches. Make a syrup, pound for pound. Heat sugar in oven first, then put in kettle with a cup of water to 3 lbs. of sugar. While the syrup is getting hot plunge the peaches into boiling water to remove skins; then plunge into cold water. Put fruit into syrup and cook until tender. Take peaches out and boil syrup down for J/2 hour. Let peaches stand in syrup all night. Next day set kettle on stove and let it get thoroughly hot. Put peaches in jars with one- third Brandy and two-thirds syrup✪ Brandied Peaches. Seal. Mrs. E. F. Tucker. Brandied Peaches. Make heavy syrup of 5 lbs. sugar and I/2 pint water. Have 5 lbs. peaches carefully skinned and dropped into cold water until syrup is ready. Boil peaches until they look transparent. Fill the jars with the peaches and fill to the top with Brandy. Bottle the juice for desserts and beverages. Mrs. Charles Scadding. Plum Conserve. 6 lbs. damson plums (pitted). 6 lbs. sugar. 6 lbs. seeded raisins. 2 lbs. English walnuts (chopped) . Juice of 4 oranges, rind of 1. Juice and rind of 2 lemons✪ Plum Conserve.

AI-modernized reading of the original text

Use currants which are a little underripe, preferably cherry currants. Pick over currants without removing the stems. Wash and drain. Put a few in a granite pan and crush with the potato masher. Add more and crush until all are used. Cook slowly until currants look white. Strain through a bag made from a double thickness of cheesecloth. Do not squeeze but allow the juice to drip. Measure the juice and boil about 15 minutes, add an equal quantity of hot granulated sugar, allow it to come to a boil, skim and pour into jelly glasses. Mrs. S. F. Hamilton. Chipped Ginger Pear. 8 lbs. of pears. 8 lbs. of granulated sugar. J/2 lb. of candied ginger root. 4 lemons (boil whole in clear water before slicing). Peel and slice the pears very fine, chip the ginger root and let them boil together with sugar 1 hour slowly; then slice in lemons and boil another hour slowly. Use Canton ginger. This will make 12 lbs. of pears. Mrs. Henry B. Joy. Gooseberry Conserve. 5 lbs. gooseberries, stemmed. 5 lbs. granulated sugar. 5 oranges cut in small pieces (using rind and pulp) . 2 lbs. seeded raisins. Cook like jam. Mrs. James K. Armsby. Gooseberry Jam. 8 lbs. ripe gooseberries. 1 quart currant juice. 5 lbs. granulated sugar. Top and tail berries, put sugar and currant juice in porcelain kettle, boil and skim; add gooseberries and simmer ^ of an hour (gently) . Stand aside for 2 days. Bring again to boiling point, or until each berry is perfectly transparent. Stir frequently. Pour in glasses, when cold cover with paraffin and keep in cool place. Mrs. F. E. Hart. Grape Conserve. One basket Concord grapes cooked in a little water until soft. Press through a sieve. Measure pulp and add equal amount of sugar, 2 lbs. seeded raisins and 1 lb. English walnuts chopped. Cook until thick. Mrs. J. K. Armsby. Grape Fruit Marmalade. Eight rinds scrubbed and free from blemish, cut very fine. Put to soak overnight with 3 quarts water and 1 cup salt. Next morning drain and put to soak again in fresh brine, stirring occasionally. The third morning drain and wash thoroughly; then cover with cold water and cook % hour. Then pour off, cover with cold water, stand over night. Fourth morning drain well and add juice of 6 large lemons^ and 1 quart water. Cook carefully % hour, then weigh and add equal amount sugar. Boil hard about 15 minutes. Watch carefully. Mrs. Harriet Mc Arthur. PRESERVES 237 Orange Marmalade. 1 large grape fruit. 1 lemon. 1 orange. Slice fine, using all but the seeds. Measure and add 3 cups of water to 1 cup of fruit. Let stand over night. In the morning cook 15 minutes. Measure again and add equal quantity of sugar. Cook 3 hours. This should make 15 tumblers amber colored marmalade. Rev. H. R. Talbot Brandied Peaches. Weigh peaches. Make a syrup, pound for pound. Heat sugar in oven first, then put in kettle with a cup of water to 3 lbs. of sugar. While the syrup is getting hot plunge the peaches into boiling water to remove skins; then plunge into cold water. Put fruit into syrup and cook until tender. Take peaches out and boil syrup down for J/2 hour. Let peaches stand in syrup all night. Next day set kettle on stove and let it get thoroughly hot. Put peaches in jars with onethird Brandy and two-thirds syrup. Seal. Mrs. E. F. Tucker. Brandied Peaches. Make heavy syrup of 5 lbs. sugar and I/2 pint water. Have 5 lbs. peaches carefully skinned and dropped into cold water until syrup is ready. Boil peaches until they look transparent. Fill the jars with the peaches and fill to the top with Brandy. Bottle the juice for desserts and beverages. Mrs. Charles Scadding. Plum Conserve. 6 lbs. damson plums (pitted). 6 lbs. sugar. 6 lbs. seeded raisins. 2 lbs. English walnuts (chopped) . Juice of 4 oranges, rind of 1. Juice and rind of 2 lemons.

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Currant JellyGrape ConserveGrape Fruit MarmaladeOrange MarmaladeBrandied PeachesPlum Conserve

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