I Phone 24 Rexburff, Idaho
SJUld %J S35JRIM [R3S
puR sjrC pozquajs ojui jnoj
■XmSnojoqi jiv>' pur uflEjag
PPV *Eaq uiojj aAouiay sajn
-uim oi Joj XjpidRj noa aamf
qjiw 'paddoua 'sai i i»w»
-upsRjRiu puR jR§ns 'saqoRad
ubjo punoj? amquioo
uaRja^ aSuR
■jo (saauno ••) crro^i •,
oyiijDSRjRui agftoq flRuis I
jeShs sdna f
saipRad paqsRiu sdna v
punooS 'a§URjo ajoi^w \
(aaej £ibw sjhj)
UlBf l|DC3rf
XiaiRipamiui
IRas puR sainoq paziiu9ls '1°4
<nui anoj paAiossip Ajaiaid
•woo mun Suujijs 4uiiRia§ ui
jus puR jRaq iuojj aAOiuan
XHRUOISR.IDO SuUItyS
sajniniu 0Z Joj it08 saujaqa
ouiqasRjRai puR jR§ns
^ddeauid 'saipRad ainquio3
ui]RiaS aSuR
-jo (saoimo g) a§R^DBd i
ouij AjaA ina
vaujaip ouiipsBJRiu 8 oj <♦
jR§ns sdna <;
ajddRauid paqsrua dna i
saipRad
paaip jo paqsgui sdna g
(uosqafjg BJBqjRg SJW)
uiuf \qaeaa
MARMALADES AND CONSERVES 37
MARMALADES AND CONSERVES
ORANGE MARMALADE
6 oranges 1 grapefruit
2 lemons✪ Orange Marmalade
Cut fine, rind and all and add three times as much water
as fruit. Let stand 12 hrs. Next day boil uncovered until rind
is tender. Then add as much sugar as fruit and juice, and boil
until it is like a thick syrup. Add one bottle of certo let boil one
minute and pour in jelly glasses.
PEACH MARMALADE
Peal and grind 1 case peaches or 5 qts. After they are ground add
2 oranges, ground
Juice of 2 lemons
3 qts. sugar✪ Peach Marmalade
Boil until thick, about 3 hrs. Just before done add 1 can of
crushed pineapple after juice is drained off.
BANANA ORANGE MARMALADE
3 ripe bananas * Juice of i lemon
Juice of 1 orange 2 Tbsp. sugar
2 Tbsp. butter lU c. salted nuts
4 Tbsp. orange marmalade
Peel bananas cut in two and slice lengthwise, place in a
shallow dish and cover with the sauce of fruit juices, sugar and
butter. Boil up quickly together. Spread with marmalade ana
cover with chopped nuts, (walnuts, almonds or peanuts). Bake
25 minutes in a moderate oven. Cool slightly before serving. Serve
as a garnish for game. For a dessert serve on hot buttered toast.
— Mrs. Anna Whitehead
PEAR HONEY
Grind pears thru food chopper and measure. Add y2 amount
of sugar as pears, and the juice of 1 lemon✪ Banana Orange Marmalade. Cook over slow fire
until of an apple butter consistency and bottle as you would jelly.
—Mrs. H. B. Rigby.
RHUBARB AND PINEAPPLE CONSERVE
5 pounds sugar
4 pounds rhubarb
1 qt. can of pineapple
Boil for 15 minutes and bottle. — Mrs. Bessie Squires.
38 THE RELIEF SOCIETY COOK BOOK
GRAPE CONSERVE
Wash grapes and remove pulp from the skins. Keep pulp and
skins separate. Cook pulp long enough to loosen seeds. Strain to
remove seeds. Measure the juice and add skins. Put on to cook
and "when heated through put in % as much sugar as pulp. Bon
to consistency of marmalade, add nuts and boil 5 minutes and
remove from stove, — Mrs. W. L. Sutherland.
CITRON PRESERVES
Peel and take out seeds. Cut in squares about 1 in. then weigh.
To 3 pounds of citron add 1 pound sugar, let stand 6 to 8 hours
or over night. Then cook about 8 hours or till citron is clear P~ x
the syrup. Put in glasses. When ready to use add a little lemon
extract. — Mrs. Luke Briggs.
PICKLED PEACHES
6 lbs. peaches 3 lbs. sugar
1 pt. cider vinegar 1 c. of water
2 Tbsp. cloves, heads removed 2 sticks cinnamon broken up
Page 17 · 3 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Phone 24 Rexburg, Idaho
SJUld %J S35JRIM [R3S
puR sjrC pozquajs ojui jnoj ■XmSnojoqi jiv>' pur uflEjag PPV *Eaq uiojj aAouiay sajn -uim oi Joj XjpidRj noa aamf qjiw 'paddoua 'sai i i»w»
-upsRjRiu puR jR§ns 'saqoRad ubjo punoj? amquioo
uaRja^ aSuR ■jo (saauno ••) crro^i •,
oyiijDSRjRui agftoq flRuis I
jeShs sdna f
saipRad paqsRiu sdna v
punooS 'a§URjo ajoi^w \
(aaej £ibw sjhj)
UlBf l|DC3rf
XiaiRipamiui
IRas puR sainoq paziiu9ls '1°4 <nui anoj paAiossip Ajaiaid •woo mun Suujijs 4uiiRia§ ui jus puR jRaq iuojj aAOiuan
XHRUOISR.IDO SuUItyS
sajniniu 0Z Joj it08 saujaqa ouiqasRjRai puR jR§ns ^ddeauid 'saipRad ainquio3
ui]RiaS aSuR -jo (saoimo g) a§R^DBd i
ouij AjaA ina vaujaip ouiipsBJRiu 8 oj <♦ jR§ns sdna <; ajddRauid paqsrua dna i saipRad
paaip jo paqsgui sdna g
(uosqafjg BJBqjRg SJW) uiuf \qaeaa
MARMALADES AND CONSERVES 37
MARMALADES AND CONSERVES
ORANGE MARMALADE
6 oranges 1 grapefruit
2 lemons
Cut fine, rind and all and add three times as much water as fruit. Let stand 12 hrs. Next day boil uncovered until rind is tender. Then add as much sugar as fruit and juice, and boil until it is like a thick syrup. Add one bottle of certo let boil one minute and pour in jelly glasses.
PEACH MARMALADE
Peal and grind 1 case peaches or 5 qts. After they are ground add
2 oranges, ground Juice of 2 lemons
3 qts. sugar
Boil until thick, about 3 hrs. Just before done add 1 can of crushed pineapple after juice is drained off.
BANANA ORANGE MARMALADE
3 ripe bananas * Juice of i lemon Juice of 1 orange 2 Tbsp. sugar
2 Tbsp. butter lU c. salted nuts
4 Tbsp. orange marmalade
Peel bananas cut in two and slice lengthwise, place in a shallow dish and cover with the sauce of fruit juices, sugar and butter. Boil up quickly together. Spread with marmalade ana cover with chopped nuts, (walnuts, almonds or peanuts). Bake 25 minutes in a moderate oven. Cool slightly before serving. Serve as a garnish for game. For a dessert serve on hot buttered toast.
— Mrs. Anna Whitehead
PEAR HONEY
Grind pears thru food chopper and measure. Add y2 amount of sugar as pears, and the juice of 1 lemon. Cook over slow fire until of an apple butter consistency and bottle as you would jelly.
—Mrs. H. B. Rigby.
RHUBARB AND PINEAPPLE CONSERVE
5 pounds sugar
4 pounds rhubarb
1 qt. can of pineapple
Boil for 15 minutes and bottle. — Mrs. Bessie Squires.
GRAPE CONSERVE
Wash grapes and remove pulp from the skins. Keep pulp and skins separate. Cook pulp long enough to loosen seeds. Strain to remove seeds. Measure the juice and add skins. Put on to cook and "when heated through put in % as much sugar as pulp. Bon to consistency of marmalade, add nuts and boil 5 minutes and remove from stove, — Mrs. W. L. Sutherland.
CITRON PRESERVES
Peel and take out seeds. Cut in squares about 1 in. then weigh. To 3 pounds of citron add 1 pound sugar, let stand 6 to 8 hours or over night. Then cook about 8 hours or till citron is clear P~ x the syrup. Put in glasses. When ready to use add a little lemon extract. — Mrs. Luke Briggs.
PICKLED PEACHES
6 lbs. peaches 3 lbs. sugar
1 pt. cider vinegar 1 c. of water
2 Tbsp. cloves, heads removed 2 sticks cinnamon broken up
Records on this page
Orange MarmaladePeach MarmaladeBanana Orange Marmalade