Stevenson Memorial Cook Book Part 50

HEAVENLY HASH

Mrs. W. D. Hurlbut

A five-pound basket of big blue plums; wash and seed them, put in preserving kettle with one pint water; add (everything but the seeds of) five oranges and five lemons, putting the skins through a meat chopper; four pounds of seedless raisins, also put through the chopper; one pound of walnut meats broken and lastly five pounds of sugar. Let boil until quite thick, then put in gla.s.ses and when cold cover with paraffine.

PEAR CHIPS

Mrs. M. Evans

Seven pounds pear chips; seven pounds sugar; one-fourth pound candied ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly before adding to pears; then cook slowly for two hours.

SUN COOKED STRAWBERRIES

Mrs. H. D. Sheldon

Use cup for cup sugar and fruit. Let sugar stand on fruit over night.

Drain juice and cook slowly until sugar is thoroughly dissolved. Add fruit and heat through. Turn out on platters and stand in sun until thick as desired. Pieces of gla.s.s over each platter helps cook more rapidly. Seal as you would jelly in gla.s.ses.

HARLEQUIN JAM

Good Housekeeping

One orange; twenty-five peaches; twelve pears; twelve plums; one pound white grapes; one-fourth pound almonds, blanched; three-fourths cup of sugar to one cup of fruit. Cook two hours.

BLACKBERRY JAM

Two quarts blackberries; one and one-half quarts sugar; one cup water.

Cook well for half an hour.

APRICOT JAM

Mrs. Herman Vander Ploeg

One pound dried apricots; three pounds granulated sugar; one-half ounce bitter almonds; three pints cold water. Soak the apricots in the water over night (wash first), and in the morning boil until tender. Add sugar and almonds blanched and boil another half hour, or until mixture sets.

YELLOW TOMATO PRESERVES

Mrs. T. B. Orr

Two quarts tomatoes; two lemons ground, use juice and all; four chopped large sour apples; two and one-half cups brown sugar; two teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves.

Cook slowly until thick. Put in jars.

TOMATO b.u.t.tER

Mrs. A. Donald Campbell

Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup vinegar; one teaspoonful each of ginger and cloves; one tablespoonful cinnamon. Cover tomatoes with boiling water and let stand five minutes; rub off skins and cut off stem ends. Slice into a porcelain kettle and cook until soft; add sugar and stew until very thick; add spices and vinegar and cook short time longer. Pour in quart Mason jars and seal while hot. This is particularly good with meat or game.

EAST INDIAN PRESERVE

Mrs. George D. Milligan

Six pounds yellow tomatoes--small ones; six pounds sugar; one pound raisins, large ones with seeds; put them in water until they plump up; two ounces green ginger root (obtainable at a Chinese store); six lemons sliced; put tomatoes in kettle and put on enough water to cover them; then add the other ingredients and boil until thick.

QUINCE HONEY

Aunt Margaret

Peel and grate three large quinces and one tart apple. Make a syrup of three pints of granulated sugar and one pint of water; have the syrup boiling briskly; stir in the grated fruit and boil twenty minutes.

APRICOT MARMALADE

Mrs. J. G. Sherer

One basket of apricots; one pineapple; three oranges; five pounds cane sugar. Peel oranges, scald peeling and sc.r.a.pe off white and then put all through grinder. Boil all slowly one hour, stirring constantly or it will stick.

APRICOT AND PINEAPPLE MARMALADE

Mrs. A. Donald Campbell

One large, or two small, pineapples, put through meat chopper with large knife; one and one-half pounds apricots; weighed after they are peeled and pitted; two pounds sugar; one-half pint water. Boil slowly for an hour.

FIG MARMALADE

Mrs. John T. Gilchrist

Cut five pounds rhubarb into inch pieces. Add one quart of water and cook as for sauce. Put one pound figs through a food chopper. Heat five pounds sugar and add to hot sauce, then figs. Add juice of two lemons.

Cook slowly for about one hour, stirring often.

PEACH MARMALADE

Mrs. F. J. Macnish

Equal parts of peaches (run through a fine collander) and sugar, cooked two hours.