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

Make a rich syrup of the sugar, then drop in the berries ; let them just come to a boil, then pour into large, deep platters. Cover the platters with large pieces of window glass, and place out of doors on a table, in the hot sun. About three times a day take a silver fork and turn over the berries. Three days of bright sun should cook them enough. When done, let stand over night to thoroughly cool, then put away in jars. Ifa storm should prevent the cooking in the sun, it can be finished in an open oven, but will not be so nice, nor so good a color. PRESERV ED GOOSEBEREIES. HENRY OKUMURA. One pound sugar. One pound of gooseberries. Just enough water to keep them from scorching, Cook the berries in the water for at least twenty minutes, then add the sugar and boil till they change to a nice pink color. GRAPE FRUIT MARMALADE. MRS. TRACY. One orange, one grape fruit, and one lemon. Slice and cut as fine as possible. Measure in a bowl tightly and add three times as much water as fruit. Let it stand ovet night. Next day boil thirty minutes. Stand again over night with an equal quantity of sugar. Then boil again about a half hour or until it jellies. CANDIES. CHOCOLATES: DROPS. Two cups confectioner’s sugar. (Pulverized may be used.) One-half cup milk and water. Then beat until stiff enough to mold in the hand into small balls. Melt the chocolate (Baker’s) over steam. Drop the balls in the melted chocolate with two forks. When covered with chocolate drop on buttered paper to dry. FLUFFY RUFFLES. IDA HANAUER. Two cups granulated sugar. Half cup cold water. Half cup glucose. One teaspoon vanilla. One cup chopped nuts. Boil the sugar and glucose in the half cup of water till it forms the hard ball. The edges of the ball should be quite crisp when tried in cold water. Have ready the beaten whites of two eggs. Beat steadily while pouring the syrup on the eggs, add vanilla and beat very hard as long as you can. Have ready the nuts and add while the candy can still be beaten well. Beat as long and hard as you can before putting in buttered pan. When cold cut in squares. BUTTER SCOURGE. One cup brown sugar. Half cup water. One teaspoonful vinegar. Piece of butter size of a walnut. Boil about twenty minutes. Flavor if desired. MOLASSES CANDY. Two cups molasses. One cup sugar. A piece of butter, size of a small egg. One tablespoonful glycerine. Put these ingredients into a kettle, and boil hard twenty or thirty minutes; when boiled thick, drop a few drops in a cup of cold water, and if the drops retain their shape, it is nearly done, which will be when it is brittle. Do not boil it too much. Have pans or platters well buttered, and just before the candy is poured into them, stir in half teaspoonful cream tartar or soda. If flavoring is desired, drop a small. quantity on the top, as it begins to cool. Pull till as white as desired, and draw into sticks; cut with shears. CARAMEL CANDY OR ICING. One and one-half cups of medium brown sugar, onehalf cup granulated sugar, three-fourths cup hot water, put water in a saucepan, then add the sugar and let it dissolve. Boil slowly until it will come together in a lump in water. Pour it out into a buttered dish, cover with a piece of coarse cloth when cooling, stir until it hardens, mold in your hands until very smooth, cut into small squares. You can add nuts or cocoanut. If for icing, thin it with sweet thick cream. CANDIES 197 CHOCOLATE CARAMELS. One cup grated chocolate. One cup molasses. One cup brown sugar. One cup milk. Piece of butter size of a small egg. Put all the ingredients in a kettle to boil, adding one tablespoonful glycerine, and boil fast.