Orange Marmalade.
6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin,
first cutting in quarters to remove the seeds. To each lb of sliced
fruit add 3 pints of cold water, let this stand 24 hours, then boil 2
hours or until the peel is perfectly tender. Let stand until the next
day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil
together for 2 hours or until it jellies. This makes 24 glasses.
Currant Jelly.
Put currants in kettle, do not stem but wash and drain well, then mash
with potato masher, let them cook slowly until all soft, then when cold
squeeze the juice out and to every pint of juice add a bowl of sugar
and boil 20 minutes and pour glass jars.
Grape Jelly.
Grape jelly is made the same as currant jelly.
Quince Jelly.
Take very ripe quinces, peel and core and boil in a little water till
very soft, drain off the juice through cheese cloth. To 1 pint of juice
add 1 pint of sugar and boil 20 minutes.
Preserve Peaches.
Select peaches that are ripe, pour boiling water over them and let them
stand 6 minutes then pour it off and pull off the skins. Weigh equal
quantities of fruit with the stones and granulated sugar and put them
together in earthen pan over night, next day pour off the syrup and
boil it a few minutes, then set off the kettle to the fire and when it
boils lay the peaches into it. Boil them very slowly ³⁄₄ of an hour,
then lay them into the jars. Boil the syrup 15 minutes more and pour
over them.
Green Tomato Mince Meat.
1 peck green tomatoes chopped and drained, 4 lbs brown sugar, 3 or 4
qts apples chopped fine, 1 lb suet chopped fine, cook for 3 hrs then
add, 2 lbs of raisins, 1 lb of currants, 1 tablespoon each of spices, 1
tablespoon of salt, 1 cup of vinegar, cook for ¹⁄₂ hour.
Corn Relish.
18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups
of sugar, 2 qts of vinegar. Boil ³⁄₄ of hr, 1 tablespoon of mustard.
Cucumber Relish.
4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large
cucumbers. Pare onions and cucumbers, take the seeds from the peppers
and put the above through the food chopper. Chop the celery fine,
sprinkle the mixture with salt and let stand over night. Drain, make
dressing of 1 qt vinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon
of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the
mixture.
Pickle Peaches.
8 lbs of peaches, 4 lbs of sugar, 1 pint of vinegar. Take the selected
peaches after wiping them all off with a towel, stick 2 or 3 cloves in
each peach, then cook a few at a time until they are cooked up, then
place all in jars and boil the vinegar to thick syrup, add ¹⁄₄ lb of
cinnamon sticks and pour over them.
Chili Sauce.
12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt,
¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and
chop peppers and onions and mix all together in a kettle with 2 cups of
vinegar and cook slowly for 2 hrs, if not sweet enough add more sugar
to taste.
Green Tomato Pickles.
1 peach basket of tomatoes sliced up over night and covered with 2 cups
of salt and water enough to cover them. The next morning drain off the
salt water and rinse thoroughly and then stand and drain quite dry.
Then take 1 qt of vinegar and cook the tomatoes in the vinegar a few at
a time and skim them out of the vinegar and put in a jar after drain
them until all have been cooked. Be sure you drain off all the vinegar
you can, then set them aside until the next day when you drain them
again. Take another qt of vinegar, 3¹⁄₂ lbs of sugar, ¹⁄₄ lb of cloves
and whole mustard seeds and cook the syrup quite thick and pour over
them and seal tight for use.
Rhubarb Marmalade.
5 lb of rhubarb, 5 lbs of sugar, 1 lb of raisins, 1 lb of figs, mix all
together with 2 cups of water, cook slowly on back of the stove until
thick then place in glass jars.