Preserves and Jellies

Ingredients

• one quart large western cranber- ries
• 1 pint of water 30 min- utes
• 3 cups water
• 1 pound raisins
• 2 quarts cranberries
• 2 cups sugar
• 2 ounces of sago
• 2 cups of sugar to 1 quart of juice
• 1 quart of juice
• 3 cups of sugar
• 3 pound of sugar
• one pound of sugar
• six pounds rhubarb
• 5 pounds sugar
• 1 pound figs
• 5 pounds sugar add 1 pound cur- rants
• 1 pound cur- rants
• 6 pounds strawberries
• 1 cup of water
• 30 min- utes
• two before they are to be served
• 2 lemons sliced thin
• one lemon
• two lemons
• 2 lemons
• lemon rind

Directions

1. Cranberries

2. Cranberry Marmalade.

3. One quart large Western cranber- ries, boil in 1 pint of water 30 min- utes, add 2yz cups of sugar and con- tinue to boil until well done; pour into molds. Cook at least 24 hours before serving. — Mrs. W. W. Williams, 1411 Rodney avenue.

4. Cranberry Sauce.

5. Take 3 cups water, 1 pound raisins and 2 quarts cranberries; boil until soft enough to sift easily; pass it through a sieve, add 2 cups sugar and boil 10 minutes. Turn into mold. Some can be set aside to cool and not put through sieve. — Mrs. Williams.

6. Cranberry and Sago Jelly.

7. Select nice Western grown cran- berries and wash thoroughly; put them in a saucepan, cover with cold

8. water, place vessel over the fire and stew until so tender that they will break as you stir them with a spoon. When they are all soft, squeeze through a jelly bag, and to a quart of the strained juice add % pound sugar and 2 ounces of sago; let it boil until the sago is transparent and put in jelly glasses. This makes a sour jelly to use with meats, but most people prefer it sweeter — at least 2 cups of sugar to 1 quart of juice or pulp. It is a good way to put the cranberries through the flour sifter instead of Straining them, as in this way you use the pulp as well as the juice. Cranberries should always be cooked a day or two before they are to be served, and if wanted for a large din- ner put in a pretty shaped mold. Then set the mold in warm water a moment before turning out to serve.

9. Preserves, Jellies, Etc.

10. Watermelon Preserves.

11. After boiling the rind until trans- parent, drain, but leave enough water to keep from burning. Add 3 cups of sugar for a large melon, 2 lemons sliced thin. Cook until it forms a nice syrup, and seal. — Mrs. E. Berg- stom, 1399 Burrage street.

12. Watermelon Preserves.

13. Cut rind in square pieces after re- moving the hard shell, then weigh. Cover with cold water and cook slow- ly till tender. Let remain in the wa- ter until cold. To every pound of the melon allow 2-3 pound of sugar with water enough to make a syrup. Dip melon out of the cold water into the syrup and cook slowly until clear. Add juice and rind of lemon to taste. In using lemon rind, cut so thinly from the lemon that yellow may be seen on both sides of the slice. — Mrs. H. M. Morse, 451 Ainsworth avenue.

14. Crabapple Preserve.

15. Wash thoroughly small crabapples without removing the stems. Weigh, and allow an equal weight of sugar. To this sugar add enough water to make a thick syrup and stir over the fire until it is melted. Boil, add the whole crabapples and cook until the skin is transparent. The cooking must be very slow and the syrup must be stirred from time to time. When done, pack into jars, cover with the boiling syrup and seal. This slow cooking may be done in the range oven during the preparation of a meal. — Mrs. H. M. Morse, 451 Ains- worth avenue.

16. Imitation Apricot Preserves.

17. Take young carrots, wash and scrape them clean, cut into round pieces and put into a kettle with enough water to cover them. Let them simmer until perfectly soft, then put them through a sieve. Weigh the pulp, and to every pound allow one pound of sugar, the grated rind of one lemon and the strained juice of two lemons and six chopped bitter al- monds. Put the pulp into the pre- serving kettle with the sugar and let this boil for five minutes, stirring and skimming all the time. When cool add the lemon rind and juice and the almonds; mix well with the jam and put into pots. — Mrs. Nat Smythe, 443 East Thirty-eighth street.

18. Rhubarb Jam.

19. Six pounds rhubarb, 2 lemons, 5 pounds sugar, 1 pound figs. Cut rhu- barb in several pieces, with skin on; mix with sugar and let stand over night. In the morning cut figs and lemons in small pieces, add to rhu- barb and sugar and cook very slowly over a low flame four hours. — Bertha Blowers, Hood River, Or.

20. Strawberry Marmalade or Jam.

21. To 5 pounds sugar add 1 pound cur- rants and 6 pounds strawberries. Mash the currants in preserving pan with 1 cup of water; put it on the stove and boil; then add the straw- berries, press and rub them into an earthenware pan through a fine sieve. Let the sugar boil to the consistency

Nutrition, whole recipe (rough)

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.