Purity flour cookbook

CURRANT AND RASPBERRY JELLY Follow recipe for currant jelly, using equal parts of currants and raspberries. BLACKBERRY JELLY Follow recipe for currant jelly, using blackberries for currants. QUINCE HONEY Peel and grate 5 quinces and 3 large apples. Put on 5 pounds of sugar to boil, with a little water. When boiling, add the fruit and boil 2n minutes, stirring all the time. ORANGE MARMALADE 9 bitter oranges. ?• sweet oranges. 2 lemons. 4 quarts of cold water. Cut fruit across grain and soak in the cold water for 36 hours. Boil quickly for 2 hours, then add 8 pounds sugar and boil for 1 hour. ORANGE MARMALADE (SWEET) 1 dozen oranges. i dozen lemons. 3 quarts water. 7 pounds sugar. Slice fruit crosswise, soak 36 hours, boil 1^ "hours, then add sugar and boil 1 hour. LEMON MARMALADE One dozen lemons, cut fine, cover with 5 pints of cold water, let stand for 24 hours. Boil 2 hours, then add 8 pounds of sugar and boil ^ hour. RHUBARB MARMALADE One and a half pounds rhubarb, washed and cut into 1-inch pieces, 1 pound sugar, ^ pound figs, rashed and cut small. Boil all together till soft and thick. Page One Hundred and Fifty App^ttEttt0 inttka BLACK CURRANT VINEGAR Four quarts black currants mashed and covered with 2 quarts of cider vinegar. Let it stand for a week and stir every day. Then heat and strain, and to every pint of juice allow 1^ pounds loaf sugar; heat, but do not boil, and stir in ^ pint of brandy. Bottle and seal. RASPBERRY VINEGAR Put 3 quarts of ripe raspberries into an earthen bowl, pour over them a quart of vinegar. At the end of 24 hours press and strain out the liquor and turn it over another 3 quarts of fresh, ripe berries. Let it stand another 24 hours, again press and strain the juice, and to each pint add a pound of sugar and boil for 20 minutes. Turn into bottles and' cork when cold. When used, dilute the raspberry vinegar with 3 parts water. UNFERMENTED GRAPE JUICE Twenty pounds grapes, 6 pounds sugar. Wash and pick grapes from stems. Mash them in top of double boiler and heat the grapes slowly until the juice and seeds separate, strain through a colander, then through a flannel bag. Put the pieces in a kettle with the sugar and heat to scalding point, and bottle hot. Seal tightly. The pulp left in the jelly bag mav be made into catsup. Season with good spices, sweeten with sugar, add a little vinegar to it, boil and bottle. DANDELION WINE Four quarts of yellow blossoms, pour over them 4 quarts boiling water, allow to stand 3 days, then add the yellow rinds of 2 lemons and yellow rinds of 4 oranges. Boil 15 minutes and strain. When lukewarm add the pulp of oranges and lemons, removing seeds and white membrane, 4 pounds granulated sugar, 2 tablespoons yeast, or ^ yeast cake. Stand in warm place for a week, strain and allow to stand 3 weeks, then bottle. This is an excellent tonic. LEMON SYRUP 3 pounds white sugar. 4 lemons (grated rind and juice). 1 quart water. 2 tablespoons tartaric acid. Bring sugar, water and grated rinds to boil, then add the tartaric acid (dissolved in 4 tablespoons hot water). When cooling add juice of the lemons. -i„, Ptkge One Hundred and Fifty-one ^is——^ d and Better Bread 1 quart water. 2 cups sugar. 1 cup orange juice. 1 cup strawberry juice. INT JULEP