Quaker recipes

Prepare as above except let figs stand in soda bath water 15 minutes. Prepare a syrup of 8 cups sugar to 3 quarts water. Bring to a boil and boil hard for 10 minutes. Then drop figs in slowly so as not to stop boiling. Cook until figs are transparent. Lift figs out and put into shallow pan. Boil syrup down until thick and pour over figs. Let stand over night, then pack into sterile jars and process 20 minutes in water bath at simmering. STRAWBERRY PRESERVES 2 quarts berries 1 quart sugar Put berries and one pint sugar over rather hot flame and boil hard for 10 minutes. Add remaining sugar and boil another 10 minutes. Allow to cool and then seal. CHARLOTTE AMOS (Mrs. R. T.) RHUBARB CONSERVE 2 pounds rhubarb cut fine 142 pounds sugar Juice and grated rind of 1 1 pound English walnuts, cut lemon fine Put all ingredients except the nuts together and set aside until second day. Pour off juice and boil it % of an hour, add fruit, and boil 10 minutes longer. Add nuts and put in jelly glasses and seal with paraffin. Excellent to eat wth cold meat or as a sweet sandwich filling. Mrs. ANNA M. GOVE THE QUAKER CooK BOOK APPLE JELLY Cut apples, core, peeling and all. Add small amount of water and cook until apples are tender. Strain through white cloth. Do not press. To one cup juice, add 1 cup sugar. Boil at high heat until jelly drops from spoon in large drops. Skim, pour into sterile glasses. Cover with grated sealing wax. Heat from the jelly will melt the wax and seal. BLACKBERRY JELLY 1 quart blackberries 114 cups sugar to each cup juice | Put whole berries in sauce pan with no sugar or water. Cook until done. Take off stove and strain and measure. Put juice back on stove and bring to a boil. Add 1! cups sugar to each cup of juice. Take off fire immediately and stir until sugar is dissolved. Pour in sterilized jars. BETTIE VARNER CRANBERRY JELLY 1 quart cranberries 1 pint boiling water 1 pint sugar Boil berries and water 20 minutes. Rub through a sieve. Return to fire, boil 2 minutes, then add sugar. Boil 3 minutes longer and then pour into glasses or molds. SALLY ALLEN (Mrs. C. F.) MINT-APPLE JELLY 1% packed cups mint leaves 1 box powdered fruit pectin and stems 34% cups sugar 344 cups bottled apple juice Green coloring Wash mint; place in saucepan. Crush thoroughly with wooden masher or glass. Add apple juice and pectin. Place over high heat; bring quickly to a boil. Remove from heat; cover, let stand 10 minutes. Strain through a fine sieve or double thickness of cheesecloth. Put over high heat. Stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Add green coloring for desired shade. Skim off foam with metal spoon, pour quickly into glasses. Cover at once with paraffin. HELEN B. TOMLINSON 124 ‘ te & Tm aan i ge Bild, i if BASIC PLAIN PASTRY (Enough for a two-crust pie of medium size) 142 cups flour Ice water or cold water (about Y2 teaspoon salt 5 tablespoons) Y2 cup shortening Sift flour and salt. Cut in shortening until crumbly. Add water 1 tablespoon at a time until dough is formed. Handle as little as possible. PASTRY 1%4 cups flour 1 teaspoon sugar ¥%4 teaspoon salt ¥Y4 pound butter Sift flour, salt and sugar. Cut in butter until pastry is crumbly. Add cold water—only sufficient to hold pastry together. This pastry improves with chilling several hours. This recipe makes three pastry shells in 9 inch pan. MARTHA A. GATES GRAHAM CRACKER CRUST 14% cups graham cracker % cup sugar crumbs 4% cup melted butter Press the above graham cracker crust ingredients in pie pan and cook for 10 minutes. Pour filling in and place in refrigerator and use when desired. DELLA WILLIAMS (Mrs. C. F.) 123 THE QUAKER COOK BOOK