Preserves
Wiesbaden Process
Measure out ten (pounds) quarts of fine, sound, deadripe strawberries. Prepare a syrup of five pints of strawberry juice made of sound, but…
Preserved Quinces (Pare quarter and core)
Pare, quarter and core the quinces and throw into cold water as prepared. Put the cores (without the ends) and parings into a preserving…
Quince Honey (Peel and grate three)
Peel and grate three medium-sized quinces and cook in three cupfuls of water till tender; then add three pounds of sugar. Boil fifteen…
Preserved Quinces (Pare quarter and core) (II)
Pare, quarter and core the quinces and throw into cold water as prepared. Put the cores and parings into a preserving kettle with two…
Cranberry Sauce
One quart of cranberries, cover with half pint of water; cook until berries begin to pop open, then add two cupfuls of sugar and cook…
Pumpkin Chips
Cut pumpkin into small square pieces and cover with lemon juice. Let this stand over night. Make syrup; cook pumpkin in it until tender…
Ginger Pears (Delicious sweetmeat Use a hard)
Ginger pears are a delicious sweetmeat. Use a hard pear; peel, core and cut the fruit into very thin slices. For eight pounds of fruit…
Ginger Pears (Four pounds of hard pears)
Four pounds of hard pears, after they are pared and cored, four pounds of sugar, four good-sized lemons, four ounces of green ginger root…
Quince Honey (Four quinces one apple three)
Four quinces, one apple, three pints of sugar, one pint of water. Boil sugar and water while you grate the quince and apple; then put in…
Muskmelon Preserves
Take green muskmelon; cut in slices, peel them, cut in pieces about one inch square. Take three-quarters as much sugar as you have melon…
Raspberry Jam
Measure the berries before putting into the kettle, with a small amount of water; cook until tender; then add one pint of sugar to one of…
Currant and Red Raspberry Jam
Equal parts of ripe currants and raspberries; stew and strain currants, boil and add sugar as for jelly; when it jells, add berries; cook…
Orange Marmalade
One dozen oranges and four lemons; pare and slice and break in small pieces. Put skins and pits in one bowl and pulps in another. Put three…
Conserve
Five pounds of currants, five pounds of sugar, three pounds of seeded raisins, six oranges; grate the rind of two, add the pulp, discarding…
Tutti Frutti
Dissolve one pound of granulated sugar and two tablespoonfuls of water over a slow fire; set aside until cool, then pour into a large stone…
Melange
A combination of fruits and their delightful commingling of flavors, results in a truly delicious conserve. It is easily made, requires no…