Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Eight pounds of currants, four pounds sugar, two teaspoons each of cloves and cinnamon, one-half teaspoon of salt, and one-half of pepper. Boil currants and sugar twenty minutes. Skim out currants, then add a half pound of sugar and the spices. Boil juice to a jelly and pour over currants. SPICED GOOSEBERRIES. Three pounds of sugar, one quart best vinegar, one teaspoon each of cloves, allspice and a few pieces of mace and cinnamon bark. Leave the stem and blossom on ripe gooseberries, wash clean, make a syrup of the vinegar and sugar, add spices. Boil well and pour over the berries in a jar. Pour off the syrup and scald every morning for a week. Pour syrup boiling hot over berries each time. PRESERVES. STRAWBERRY.-PRESERVES. To every pound of fruit add half pound of granulated sugar. Have your fruit fresh and not too ripe. For five pounds of fruit allow one pint of water. Put fruit, water and sugar on the stove, and let them slowly boil until the first scum rises, then let them boil until they are clear, and the juice will be like a syrup. About one hour will be long enough to cook them. Raspberries are done in the same way. Put in glass bottles and tighten them perfectly ; when cold tighten them again. Keep in a cool place during the summer. : CRANBERRY JELLY. GERTRUDE R. RUST. Wash one quart of cranberries. Put them in a saucepan with a pint of water. Cover the saucepan, boil twenty minutes. Press them through a colander, return to fire, boil ten minutes, add a pound of sugar, stir until the sugar is dissolved, boil five minutes longer and turn at once into a mold. BLACKBERRY JAM. Use three-quarters of a pound of sugar to one pound of fruit. Boil the berries in a little water till perfectly tender before adding sugar, or the berries will remain whole and be tough, not at all like jam. Boil hard twenty minutes after the sugar is added, then bottle and seal. CRAB APPLE PRESERVES. MISS HEMPSTEAD. Take ripe fruit and steam until you can stick easily with a straw. Make a syrup of one pound of sugar for a pound of fruit. Boil the steamed fruit in the syrup until ‘done. LEMON MARMALADE. One dozen lemons. Four quarts water. Six pounds sugar. Slice the lemons very thin, pour over the water and let stand over night. Boil next morning in the same water till tender enough to mash, then add the sugar and boil till clear and rich-looking—a long time. GRAPE AND NUT JAM. MRS. COPLEY. Six pounds Muscat grapes, four pounds of sugar and three of English walnuts. Seed the grapes and add the sugar, and cook for three-fourths of an hour (or until the jam thickens well.) Then add the nuts, which have been broken into small pieces, and boil slightly. Bottle for use. PRESERVES 191 BRANDY FRUIT, GERMAN Put one quart brandy, three pounds crushed sugar in a three gallon jar with a small top. Prepare three pounds strawberries as for the table, add three pounds of sugar, add these to the brandy and sugar. Add each fruit in its season, always adding a pound of sugar with each successive pound of fruit; stir gently every day until the jar is filled, then cover tight. This must be kept in a cool place. GOLDEN GLOW (APRICOT JAM.) MRS. SIMON BAMBERGER. Scald one peck of apricots to remove the skins and cut in half, six oranges cut in cubes. For one pound of this mixture, take three-fourths pound of sugar. Boil three hours. Scald half the kernels and blanch them, put in oven long enough to thoroughly dry, and add these to the fruit a short time before the jam is done. STRAWBERRIES PRESERVED IN THE SUN. Select fine large berries, and use a pound of sugar to each pound of fruit.