Gingered Pears

Ingredients

• Use eight pounds of pears
• eight pounds of sugar
• one cup water
• juice of four lemons
• one-eighth pound of ginger root

Method

1. 1

   Peel, core, and slice pears.

2. 2

   Add sugar, water, lemon juice, and lemon rinds.

3. 3

   Add ginger and simmer until thick as marmalade.

4. 4

   Pack like jam.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 63. The excerpt below is the record exactly as published.

GINGERED PEARS. Use pears not quite ripe. Peel, core and cut into thin slices. To eight pounds of pears alloAv eight pounds of sugar, one cup AA'ater, juice of four lemons. Cut the lemon rinds into thin strips and add them also. Add one-eighth pound of ginger root, cut into pieces; simmer until thick as marmalade. Pack like jam. — Mrs. G. E. Lougee, Jr. GREEN TOMATO MINCEMEAT. One and one-half peck green tomatoes, one peck apples, three oranges, three lemons, one cup beef suet, one-half pound citron, one box raisins, six pounds sugar, one box currants, one teaspoonful ground spices, one teaspoonful salt, one and one-half or two cups vinegar, grape juice or cider. Slice tomatoes thin, pour boiling water over them and let them stand tAventy-four hours. Do this three times. Cut citron into small thin pieces, dice apples, oranges and lemons, (use tlie peel of oranges and lemons), cut the suet fine, mix all ingredients and boil gently for one hour. Seal in pint jars. — Mrs. Arthur Cole. 61 USE DAN RIVER SELF-RISING FLOUR Ask your grocer for KNOX GELATINE — take no other CHOW-CHOW PICKLE. Two quarts green tomatoes, two, quarts cabbage, one quart onions, one-half dozen sweet green peppers, two quarts vinegar, two quarts brown sugar, one-half cup salt, two tablespoonfuls mustard, two table- spoonfuls ginger, two tablespoonfuls tumeric, one tablespoonful celery seed, one tablespoonful whole cloves, one tablespoonful paprika. Boil all together one hour. Put in glass jars. — Mrs. E. G. Cheatham. UNIVEESAL PICKLES. Use five-gallon stone jar which has been sterilized, one gallon apple vinegar, three-fourths pound salt, three-fourths pound Coleman's Mustard, four pounds brown sugar, two tablespoonfuls ground cloves, two table- spoonfuls ground mace, two tablespoonfuls ground nutmeg, two tablespoonfuls ground ginger, two tablespoonfuls white mustard seed (whole), two tablespoon- fuls ground horse radish, one quart small onions. Put dry ingredients in a boAvl and slowly add part of the vinegar, stirring with a wooden spoon till the mixture is smooth. Then add the remaining vinegar and pour into jar, wash and dry the onions, cucumbers, very young corn, snaps, peaches, and any veg- etables you desire to put in the pickle except beets and cabbage. The vegetables may be added from time to time as they ripen in the garden. Stir this mixture at least four times a week so the flavoring may blend evenly. Be sure to wash and wipe dry the cucumbers and other vegetables added. Place a clean cloth over the vegetables and weigh down so that the spiced vinegar will completely cover the cucumbers, etc. Place a clean cloth or paper over the top of the jar so as to make as near air-tight as possible. — Mrs. J. M. Whitted. TOMATO SAUCE. Two cups canned tomatoes, one cup water

Cook this with the app: pantry check, scaling, and the assistant.