Trinity cook book

( 92 ) PRESERVES AND MARMALADE "Men make wealth and women preserve it." STRAWBERRY PRESERVES Wash, pick over, and hull berries. Put into preserving kettle, and add equal measure of sugar. Bring to boiling point, and let boil until fruit juice will jell when dropped into a saucer and cooled. Fill in sterilized jars and seal. ORANGE MARMALADE Peel and slice, very thinly, three oranges; chop or grind peel very fine, and pour over it ten glasses of cold water and let it stand twenty-four hours. Then cook for fifteen minutes and let it stand another twenty-four hours. On the third day, cook to a very thin jelly. It will make six glasses. CURRANT JELLY Wash currants and put on stove with barely enough water to cover, and cook until soft. Then strain through cloth. Put juice on stove and boil ten minutes. Then add three-fourths cupful of sugar to each cupful of juice and boil ten minutes longer. Pour into glasses and seal with parafin. STRAWBERRY PRESERVES Select nice, large berries, not too ripe; one and one-half pints granulated sugar to one pint of berries. Put sugar and one-half pint of water on stove and let come to a boil; then drop the berries in carefully; boil ten minutes; test syrup by dropping on saucer a few drops. If it remains real firm, it is done; if not, it requires longer boiling. PEACH MARMALADE Select and grind the peaches. For every pound of fruit, put a pound of sugar. Let stand over night, but do not put any water on it. By morning syrup has formed. Put on and let cook until syrup does not form on saucer. Stir constantly. GINGER PEAR CONSERVE Eight pounds pears cut into small cubes; six pounds sugar; half pound candied ginger root; half pound citron cut into small pieces, two lemons. Peel the lemons lengthwise, and cut the rind into very thin strips. Cut lemons, and cook in a little water until tender. Cook pears, sugar, sliced ginger, and citron for one hour. Then add the lemon and cook for one hour longer. Stir while cooking, and put in jars while hot. PEACH CONSERVE Grind five pounds of peaches in food chopper and mix with five pounds of sugar. Put on stove and cook slowly with one pound of seeded raisins ground in food chopper and twenty-five cents worth of conserved ginger. Let come to a boil and let boil thirty minutes. Then add three-fourths pound pecans finely chopped, three oranges run through food chopper, one can of grated pineapple, and boil five minutes, and can. ( 93 ) PEACH PRESERVES For every pound of fruit, peeled and cut in halves, allow three-fourths of a pound of sugar; put fruit in a stone jar, pour sugar over it, and let stand till morning. In the morning, pour the syrup into a preserving kettle and boil. Do not put in any water. As soon as syrup boils, pour fruit into it and cook until tender. Place in glass jars and seal. Pears can be preserved in this way, too. HOW TO PRESERVE A HUSBAND