Quaker recipes

Cook twenty minutes. Put in sealed jars. Mrs. R. K. MARSHALL DELICIOUS PEPPER RELISH 12 green peppers 2 cups vinegar 12 red peppers 2 tablespoons salt 12 medium sized onions Y2 cup sugar 1 hot pepper Grind peppers and onions. Cover with boiling water and let stand 10 minutes. Drain and bring to boil in syrup made of vinegar, salt and sugar. Simmer gently about 10 minutes. Seal in sterilized jars. CHICAGO HOT (Uncooked) 1 peck ripe tomatoes chopped 2 tablespoons mixed spices fine and drained 1 cup whole mustard seeds chopped celery cups white sugar cups chopped onion scant cup salt red and green peppers cups good vinegar chopped Mix all together. No heating. WILD PLUM AND APPLE MARMALADE Cook apples and plums in small amount of water until tender. Run through sieve. To 1 cup pulp, add %4 cup sugar. Cook until thick, approximately 30 minutes. SYRUP FOR ANY SWEET PICKLE 1 pint apple vinegar 3 tablespoons cinnamon stick, 3 pints sugar broken 2 tablespoons allspice 2 tablespoons whole cloves Boil pickles until done. Mrs. MINNIE WORTH DAMSON PRESERVES 1/2 gallon damson plums 2¥2 pounds sugar Wash and seed plums which should yield about 1% pounds. Start over slow burner in covered pot and cook until plums are well done—approximately 15 minutes. There will be considerable juice. Turn burner to high and add entire amount of sugar, stirring constantly. When it comes to a rolling boil, turn burner down a bit and cook for 5 minutes. (If plums are very ripe it will require 1 minute longer.) Seal in sterilized jars. This produces a fine fresh-fruit flavor much superior to longer cooking. methods. (Bertha Sheetz cooks plums first then seeds are easy to remove.) EDNA Y. BULLA (Mrs. James) FIG PRESERVES Green figs Sugar To each pound figs allow 1 pound sugar and % pint of water. Salt brine that will float an egg. Make a slit across the top of each fig, cover them with brine and let them remain for 8 days. Drain well, boil gently in a little water until quite tender, then drain again and cover with cold water. Change the water daily for three days, and on the third day have ready a syrup made of sugar and water in the proportions given above. Boil the figs in the syrup for ten minutes, and repeat the process daily for 3 or 4 days, until the figs are tender and green. Place them in jars, add syrup, cover closely, and store in dry cool place. PEACH AND ORANGE MARMALADE 24 peaches 3% pounds sugar 4 oranges, fruit and rind Put both fruits through the food chopper, add sugar and let stand over night. Boil slowly for about 2 hours, or until done. BLACKBERRY JAM 6 pounds blackberries 6 pounds sugar Wash berries. Mash and dip off juice. Mix with sugar. Boil sugar and Juice about 5 minutes. Add berries to syrup and cook until thick. Stir to prevent sticking. Put in clean jam jars. FIGS—PRESERVED OR CANNED 6 quarts figs 1 gallon boiling water 1 cup baking soda | 1 pound sugar Canned Sprinkle soda over figs and add boiling water. Allow to stand for 5 minutes. Drain and rinse well. Put figs into fresh water and boil 2 minutes. Drain and use this water with 1 pound sugar for syrup. Cook for 5 minutes in syrup, then pack into clean jars and seal. Process in water bath 30 minutes or in pressure cooker at 5 pounds for 10 minutes. Preserves