Four large oranges, 2 pounds of best loaf sugar, 1 teaspoonful of tartaric acid,
2 quarts of water✪ Orange Marmalade. Cut the oranges in very thin slices. Boil them soft in the water.
Add the sugar and tartaric acid. Boil for 1 hour. Mrs. Fisher.
Apple Pulp Marmalade.
Four cups of apple pulj), 4 cups of sugar, juice and pulp of 3 oranges, grated
i-ind of 1 orange, 4 slices pineap])le cut in dic✪ Apple Pulp Marmaladee; boil until thick, add 1 cup of chop-
ped walnut meats. Mrs. Bronson^.
Rhubarb Marmalade.
Two pounds of rhubarb, 3 lbs. of sugar, ^^ lb. of walnuts. Juice and chopped
rind of 2 lemons✪ Rhubarb Marmalade. Boil until tender. Mrs. H. F. Hatstdford.
Peach Butter.
Boil peaches until tender in a very little water, put through colander, tlien add
H pounds of sugar to 1 quart of fruit, boil 1 hour, season with cinnamon✪ Peach Butter.
Mrs. F. a. Bell.
SriMOKIOK COOK liooK 151
Pear Butter.
Paro and cook pears, put llii-()ii,::li coImiuIit. ami \i> .") nips pulp add -1 cups sugar✪ Pear Butter,
cook until thickness of apple Ijuttcr. Mi;s. F. A. Bell, Negaunee.
Preserved Cranberries with Citron.
Cook 3 cupl'uls cit]'OJi (pared and sliced) in water to cover, until tender, add
2 cups cranberries ajid weigh, add '} lbs. sugar to each lb. of fruit, and the juice of
one lemon✪ Preserved Cranberries with Citron. Simmer until tlie fruit looks clear and rich, and seal. 2 cups sugar to
4 of fruit make a ])alatal)lo sweet for imnu''diate use.
Crabapple and Pear Preserves.
Cook and sti'ain ^ pk. of ci-al) apples, peel aiul (piarlcr 1 pk. of pears, allow lb.
for lb. of sugar with a couple of Ihs. extra for the ci-ahs. lioil apples, sugar and a
few cloves and a little un-gi-ound ginger togethei-. Add pears and when tender
hottle and seal. Mrs. Drake.
Preserved Citron.
J'are olf green rind, cut into dice shape; cover with, water ami boil until tender.
Have a thick syrup I'cad✪ Preserved Citrony; put in syrup and simmer gently for an hour. Eai^ins
anil lemons to taste improve flavor and color. ^Fits. IU'dolpti Olson.
Preserving Orange Peel.
The skins from oranges may l)e cut into s!ii-eds, boiled in water until they are
tender, then boiled in a thick syrup✪ Preserving Orange Peel, dried and rolled in sugar, and put aside for
flavoiing cakes, mincemi^at and things of that kind in winter. Tliis will save the
pui-chase of (lri(Ml oi-ange peel, and costs but very little.
Currant Conserve.
Five pouiuls fresh currants, o pounds seedless raisins. 5 pounds sugar, C,
oranges (cut in small |)ieces), 4 teaspoons whole cloves, 4 tablespoons stick cinna-
n✪ Currant Conserveu)n. Cook about 40 minutes or until it jells. Xice with meats.
Mrs. Rudolph Olsox.
Gingered Pears.
Four lbs. of pears chopped or sliced in ([uile tine pieces, 4 lbs. of sugar, 1 oz. of
green ginger root, which is difficult to get this time of year, so I use crystallized
ginger or the dry root steeped in water until strong enough to suit the taste, then
use that juice.
Grated rind of 4 lemons✪ Gingered Pears and the juice with water enough to make a pint, add
to the sugar and nudvC a syrup into which ])ut the fruit, ginger and lemon rind,
cook until the pears are tender and all looks cleai'. T do it down quite thick, then
put into glasses and cover tight. Miss ^I. J. Earle.
To Can Peaches in Halves. ✪ To Can Peaches in Halves
Page 113 · 12 recipe records on this page
Presented as published in 1905. 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
Four large oranges, 2 pounds of best loaf sugar, 1 teaspoonful of tartaric acid, 2 quarts of water. Cut the oranges in very thin slices. Boil them soft in the water. Add the sugar and tartaric acid. Boil for 1 hour. Mrs. Fisher.
Apple Pulp Marmalade.
Four cups of apple pulp, 4 cups of sugar, juice and pulp of 3 oranges, grated rind of 1 orange, 4 slices pineapple cut in dice; boil until thick, add 1 cup of chopped walnut meats. Mrs. Bronson.
Rhubarb Marmalade.
Two pounds of rhubarb, 3 lbs. of sugar, 1 lb. of walnuts. Juice and chopped rind of 2 lemons. Boil until tender. Mrs. H. F. Hatsford.
Peach Butter.
Boil peaches until tender in a very little water, put through colander, then add 2 pounds of sugar to 1 quart of fruit, boil 1 hour, season with cinnamon.
Mrs. F. A. Bell.
SUPERIOR COOK BOOK 151
Pear Butter.
Pare and cook pears, put through colander, and to 5 nips pulp add -1 cups sugar, cook until thickness of apple butter. Mi;s. F. A. Bell, Negaunee.
Preserved Cranberries with Citron.
Cook 3 cupfuls citron (pared and sliced) in water to cover, until tender, add 2 cups cranberries ajid weigh, add 2 lbs. sugar to each lb. of fruit, and the juice of one lemon. Simmer until tlie fruit looks clear and rich, and seal. 2 cups sugar to 4 of fruit make a palatable sweet for imnu''diate use.
Crabapple and Pear Preserves.
Cook and strain 1 pk. of crab apples, peel aiul quarter 1 pk. of pears, allow lb. for lb. of sugar with a couple of Ihs. extra for the ci-ahs. Boil apples, sugar and a few cloves and a little unground ginger together. Add pears and when tender hottle and seal. Mrs. Drake.
Preserved Citron.
Pare off green rind, cut into dice shape; cover with, water ami boil until tender. Have a thick syrup ready; put in syrup and simmer gently for an hour. Raisins and lemons to taste improve flavor and color. Mrs. Rudolph Olson.
Preserving Orange Peel.
The skins from oranges may be cut into shreds, boiled in water until they are tender, then boiled in a thick syrup, dried and rolled in sugar, and put aside for flavoiing cakes, mincemeat and things of that kind in winter. Tliis will save the pui-chase of (lri(Ml oi-ange peel, and costs but very little.
Currant Conserve.
Five pounds fresh currants, o pounds seedless raisins. 5 pounds sugar, C, oranges (cut in small pieces), 4 teaspoons whole cloves, 4 tablespoons stick cinnamon. Cook about 40 minutes or until it jells. Xice with meats.
Mrs. Rudolph Olson.
Gingered Pears.
Four lbs. of pears chopped or sliced in quite fine pieces, 4 lbs. of sugar, 1 oz. of green ginger root, which is difficult to get this time of year, so I use crystallized ginger or the dry root steeped in water until strong enough to suit the taste, then use that juice.
Grated rind of 4 lemons and the juice with water enough to make a pint, add to the sugar and make a syrup into which ])ut the fruit, ginger and lemon rind, cook until the pears are tender and all looks cleai'. T do it down quite thick, then put into glasses and cover tight. Miss M. J. Earle.
To Can Peaches in Halves.
Records on this page
Orange MarmaladeFruit Canning 'California Method'Apple Pulp MarmaladeRhubarb MarmaladePeach ButterPear ButterPreserved Cranberries with CitronPreserved CitronPreserving Orange PeelCurrant ConserveGingered PearsTo Can Peaches in Halves