The Rural cook book

oi sugar, one pound of figs, juice of one lemon and grated rind of half. Wash the figs and cut fine and put in the bottom of the kettle; cut rhubarb into inch cubes and spread evenly over the figs ; over the rhubarb distribute one pound of the sugar and let stand over night, In the morning cook slowly until it looks clear, then add remainder of sugar and cook until thick. About fifteen minutes before taking from the stove add juice and rind of lemon. This quantity will make two quarts of marmalade. It can be sealed while hot, or put in jelly glasses and covered with paraffin. Rhubarb and Orange Marmalade. — Three pounds of rhubarb, four iind one-half pounds of sugar, three oranges, the grated rind of one orange. After grating the yellow from one orange, remove the peet from all three and cut in small pieces. Cut the rhubarb in inch cubes, mix with one and one-half pounds of sugar and the oranges and let stand twenty-four hours. Cook until it looks clear, then heat the remaining three pounds of sugar, add, and cook until thick. Rhubarb and Raisin Marmalade. — Four pounds rhubarb, four oranges. . juice of all, peel of two; four pounds sugar, one lemon, two pounds of , raisins. Peel and cut the rhubarb into half-inch pieces., Prepare the oranges by squeezing out juice and cooking the peel in water till tender. Drain and scrape out white skin. Extract the juice of the lemon. Put the rhubarb into a granite preserving kettle, heat it slowly to boiling, cook fifteen minutes, then add the sugar, orange juice and peel, lemon juice and raisins, and cook slowly until thick. Spiced Rhubarb. — Peel and slice Z'/i pounds of rhubarb; sprinkle a pound of sugar over it and let stand until morning. Drain olT the- syrup and add one cup of sugar and half a cupful each of vinegar and water. Drop into this syrup small bags filled with a mixture composed of one - third of a teaspoonful each of cloves, mace, allspice and ginger, and a teaspoonfui of cinnamon. Boil until the syrup begins to thicken. then take out the bags and add the rhubarb and cook until clear. Canned Strawberries. — To can strawberries so that they will keep their shape and color, after the berries are picked over, put them in n jar, with a layer of sugar and then of berries until all are used. Set them in the cellar over night, and the sugar will penetrate them, and no water must be added: there will be sufficient juice. Have a sugar syrup on the stove hot. put the strawberries in -and let them boil up gently; then (ill cans with the fruit and juice all cooked together. Screw on the cover, stand the can upside down a few minutes, then turn again, changing it in this way until it is cool, and the berries will not rise to the top. This way preserves the shape, color, and flavor of the fruit. Canned Strawberries, No. 8. — An excellent way to can strawberries, raspberries or any fruit that requires little or no cooking is the follow- ing ; Prepare fruit carefully, discarding att blemished or imperfect berries. Prepare a syrup of one quart of water boiled, one cupful of sugar. More or less sugar may be added according to the taste of family and the acidity of the fruit to be cauned. Have jars thoroughly sterilized as above, fill with Ihe prepared fruit, pour over the syrup until it is filled to the brim. Screw on cap after adjusting rubber. Place jars in a stone crock with thin strips of board or a cloth under them and pour around them enough boiling water to fill crock up to the rubbers on jars. Cover with blankets, carpets, etc., to exclude air, and leave over night or until the water is cold. Canned in this way soft fruits keep both shape and color, and very nearly resemble fresh fruit. Fruits that lose color, such as strawberries or red raspberries, should have paper bags or pasteboard boxes slipped over them to exclude the light.