PEACH MARMALADE

Mrs. J. H. Shanley

Nine medium sized peaches, cut small; one orange, chopped fine (with skin); one cup sugar. Cook until it thickens, put in jelly gla.s.ses and seal.

PIE PLANT MARMALADE

Mrs. T. B. Orr

Two quarts pie plant pared and cut in inch length pieces; four large oranges, chopped (use juice); one-half pound almonds, blanched and chopped; four pounds sugar; mix all together and let stand in bowl all night. Cook slowly in enamel kettle until thick. Seal with paraffine in gla.s.ses.

ORANGE MARMALADE

Mrs. T. M. Flournoy

Six oranges; three lemons, parboiled, and save the water; either put the skins through the chopper or slice them very thin; add eight cupfuls water, using that in which the fruit was boiled, and sixteen cupfuls of sugar; let stand over night. Next day let it boil gently until it jellies.

ORANGE MARMALADE

Mrs. C. B. Martin

One grapefruit; six oranges; two lemons (sliced like wafers); two quarts of cold water; let stand over night. In the morning, boil slowly until fruit can be pierced with a straw; add seven and one-half pounds granulated sugar and boil until thick enough.

ORANGE MARMALADE

Miss Julia Hunt

Six pounds of pumpkin (after cut), cut one inch long, three-fourths inch wide and one-half inch thick; cover with five pounds sugar; let stand over night. Six lemons, juice and rind; two oranges sliced and the rinds cut in small pieces; three-fourths ounce ginger, the preserved is best.

Simmer until the rind softens, then add to the pumpkin and boil until the right consistency.

QUICK ORANGE MARMALADE

Mrs. A. Donald Campbell

Take one-third lemons and two-thirds oranges (eight oranges and four lemons makes large enough quant.i.ty to cook up at one time and makes twelve gla.s.ses). Take off the yellow part of the peel from one-half of each; cut into small pieces and drop into the preserving kettle; take off the white part of the peel, between the yellow part and the pulp; be sure none of the white goes into the marmalade, as it makes it bitter.

Slice the fruit across in thin slices, and add it to the cut up peel; put teacup of water to each whole fruit (oranges and lemons) and cook until the fruit is soft. When cooked, add three-fourths cup of sugar for each whole fruit and boil hard until it jells. The quicker it is cooked the better, as long cooking, especially after the sugar is added, tends to destroy the flavor and makes the mixture taste strong.

RHUBARB MARMALADE

Mrs. J. L. Putman

Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons, the rind of which has been sliced off thinly, boiled in a little water for about twenty minutes or until soft; and chopped fine. To this add six pounds of granulated sugar, one pound of blanched almonds, chopped or cut, and one wine-gla.s.s of Jamaica ginger. Boil all together until thick.

RHUBARB MARMALADE

Mrs. John T. Gilchrist

Cut rhubarb very fine and to each cupful add the juice and pulp of one orange, one tablespoonful lemon juice and one teaspoonful grated orange peel and one and one-half cups sugar. Let stand until sugar is dissolved. Boil rapidly until transparent.

SPICED RHUBARB

Mrs. John Ingram

Two and one-half pounds rhubarb; skin and cut in one inch pieces; two pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling point and simmer till thick.

SPICED RHUBARB

Mrs. John T. Gilchrist

Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar and let stand over night. Drain in the morning and add to the juice one cup water and one-half cup vinegar. Put on, boil with a spice bag containing one-half teaspoonful each of ground cloves, mace, allspice, ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb and cook until thick.

SPICED CHERRIES

Mrs. C. A. Bowman

Take eight quarts of large red cherries (stoned), cover with cold vinegar, let stand over night. Next day turn off all the juice in the jar, measure the cherries and take equal parts of sugar and cherries.

Take one tablespoonful cloves, six sticks of cinnamon, pounded a little, put in cheesecloth bag, put in jar with sugar and cherries. Stir every few hours for several days until sugar is thoroughly dissolved. Put in fruit jars.

SPICED GRAPES

Mrs. J. G. S.

Remove the skins from seven pounds of grapes, boil until soft and pa.s.s through sieve. Boil four pounds of sugar and one quart of vinegar together, add skins, boiled grapes, one tablespoonful powdered cloves; two tablespoonfuls powdered cinnamon and boil all together for two and one-half or three hours.

SPICED GRAPE JELLY

Mrs. W. D. Hurlbut

One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar together until the grapes are tender. Press through sieve and boil the juice thirty minutes. Add heated sugar, boil five minutes, testing to see whether it has jellied. Cook longer if necessary. Pour into hot sterilized jelly gla.s.ses and cover with wax.

CRAB APPLE AND DAMSON PLUM JELLY

Mrs. C. A. Carscadin

Four quarts of crabapples; one quart of damson plums. Wash fruit and put on with cold water enough to cover. Let cook until soft, drain through a jelly bag and return to kettle with an equal quant.i.ty of sugar. Boil until it jells. This makes a tart jelly which tastes like currants.