WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 5: FRUIT AND FRUIT DESSERTS; CANNING AND DRYING; JELLY MAKING, PRESERVING AND PICKLING; CONFECTIONS; BEVERAGES; THE PLANNING OF MEALS TEXT

that all the water is carefully drained from the berries. Add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface. Stir until the sugar is dissolved, and allow the mixture to come to a rapid boil. To the rapidly boiling sirup, add the strawberries by dropping them carefully into it. Allow the fruit to come to the boiling point in the sirup, and continue to boil for 10 or 12 minutes. If the berries seem to contain an unusual amount of water, boiling for 15 minutes may be necessary. Remove from the fire and fill into hot sterilized glasses at once, or set aside to cool. It has been found that if the preserves are allowed to stand in the kettle overnight, they will improve in flavor and, because of the absorption of oxygen, which they lose in boiling, they will increase in size. If the preserves are treated in this way, it will be necessary to pour them cold into the sterilized glasses. When the preserves in the glasses are cold, pour melted paraffin over them. Cover them with metal or paper covers, label, and store for future use. 55. CHERRY PRESERVE.--If sour cherries can be secured, an excellent preserve can be made of them. Cherries should, of courser be seeded, or pitted, when they are prepared in this way. CHERRY PRESERVE 2 qt. seeded sour cherries 1 c. hot water 1-1/2 lb. sugar Drain off the superfluous juice from the cherries. Add the hot water to the sugar in a preserving kettle, and allow the mixture to come to a boil. Add the cherries and boil for 10 or 12 minutes. Have hot sterilized jelly glasses ready and fill with the hot preserves. Allow the preserves to cool, cover first with paraffin and then with metal or paper covers, and label. 56. RASPBERRY PRESERVE.--Although red raspberries are a rather soft fruit, they can be used very well for preserves if care is taken not to break them into pieces by too long cooking or too rapid boiling. RASPBERRY PRESERVE 2 qt. red raspberries 3/4 c. hot water 1 lb. sugar Wash the raspberries by placing them in a colander and raising and lowering them in a large pan of cold water. Mix the hot water with the sugar in a preserving kettle, place the mixture over the fire and bring to the boiling point. Add the raspberries to the boiling sirup, and when they have come to the boiling point, cook for 8 to 10 minutes. Remove the hot preserves from the fire and pour into hot sterilized jars. Allow them to cool, seal with paraffin and metal or paper covers, and label. 57. PLUM PRESERVE.--A very rich, tart preserve can be made by cooking plums in a thick sirup. Those who care for the flavor of plums will find preserves of this kind very much to their taste. PLUM PRESERVE 2 qt. plums 1 c. hot water 1-1/2 lb. sugar Select any variety of plums desired for preserves, and wash them in cold water. Cut them in half and remove the seeds. Place the hot water and the sugar in a preserving kettle, and bring to a rapid boil. Add the plums and boil slowly for 15 minutes. Remove from the fire, pour into hot sterilized jelly glasses. Allow them to cool and cover first with paraffin and then with metal or paper covers. Before storing, label each glass neatly. 58. QUINCE PRESERVE.--Quinces combined with apples make a preserve that finds favor with many. As shown in the accompanying recipe, about one-third as many apples as quinces make the required proportion. QUINCE PRESERVE 3 qt. quinces, peeled and quartered 1 qt. apples, peeled and quartered 1-1/2 c. hot water 3 lb. sugar Select well-ripened quinces. Rub the fuzz from the skin with a cloth, and then wash, peel, quarter, and core. If desired, they may be sliced, but they are very nice when preserved in quarters. Select firm apples, wash, peel, quarter, and core them, and cut them the same size as the quinces. Add the water to the sugar, place the mixture over the fire in a preserving kettle, and let it come to a boil. Add the quinces, cook until tender, and remove from the sirup. Then cook the apples in the sirup in the same way, and when tender remove from the sirup. Place the fruits in alternate layers in hot jars. Unless the sirup is very thick, boil it until it becomes heavy; then fill each jarful of fruit with this sirup. Seal with paraffin, cover with metal or paper covers, and label. 59. PEACH PRESERVE.--Although somewhat bland in flavor, peaches make an excellent preserve. Some persons prefer them cut into very small slices, while others like them preserved in large slices. PEACH PRESERVE 4 qt. peaches 1-1/2 c. hot water 3 lb. sugar Select firm peaches. Wash, pare, and cut into slices of any desirable size. Add the water to the sugar in a preserving kettle, place over the fire, and allow the mixture to come to a rapid boil. Drop the sliced peaches into the sirup and cook until tender. Have hot sterilized jars ready, fill with the hot preserves, and seal with paraffin. Cover in the desired way and label. CONSERVES 60. CONSERVES do not differ materially from preserves in their preparation, but they usually consist of a mixture of two or more fruits, whereas preserves are made from a single fruit. All rules that govern the making of preserves apply equally well to the making of conserves. There are certain fruits that combine very well as far as flavor, color, etc. are concerned, and these are generally used together in the preparation of this food. However, almost any combination of fruits may be made into conserves. This is therefore a very good way in which to utilize small quantities of left-over fruits. Then, too, a cheap material may be combined with a more expensive one to make a larger quantity of a moderately priced product, as, for instance, rhubarb and pineapple. Again, the pulp from which juice has been extracted for jelly may be used to make conserve. In fact, a little ingenuity on the part of the housewife and familiarity with general preserving methods will enable her to make many kinds of excellent conserves, even though she may not have a definite rule or recipe to cover the use of the particular material that happens to be on hand. 61. STRAWBERRY-AND-PINEAPPLE CONSERVE.--The combination of strawberries and pineapple is an excellent one. The accompanying recipe shows how to combine these fruits to make a most appetizing conserve. STRAWBERRY-AND-PINEAPPLE CONSERVE 2 qt. strawberries 1 large pineapple 1 c. hot water 2-1/2 lb. sugar Prepare the strawberries as for canning. Peel and slice the pineapple, remove the eyes, and cut into small pieces. Add the water to the sugar in a preserving kettle, and allow it to come to a boil. Drop the pieces of pineapple into the sirup and cook them until they are tender. To this add the strawberries and cook for 5 or 10 minutes longer. The conserve should then be sufficiently cooked to put into the jars. If the juice seems too thin, fill the jars, which should be hot sterilized ones, about three-fourths full of the fruit, and then return the sirup to the heat and boil it until it is the right consistency. Remove the boiling sirup from the stove, and pour it over the fruit in the jars until they are full. Allow the conserve to cool, and then seal, first with paraffin and then with metal or paper covers. Label each glass and set away for future use. 62. STRAWBERRY-AND-RHUBARB CONSERVE.--Rhubarb combines very well with either strawberries or pineapple. The accompanying recipe is for strawberries and rhubarb, but if pineapple is desired, it may be substituted for the strawberries in the same quantity. STRAWBERRY-AND-RHUBARB CONSERVE 2 qt. strawberries 1-1/2 qt. rhubarb 1-1/2 c. hot water 3 lb. sugar Prepare the strawberries as for canning. Cut the rhubarb, which should be very tender, into cubes without removing the skin. Add the water to the sugar, and bring to a rapid boil in a preserving kettle. Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes. Pour into hot sterilized glasses, and when cool seal in the usual way. Label and store. 63. PINEAPPLE-AND-APRICOT CONSERVE.--No more delicious conserve can be made than pineapple-and-apricot conserve. The tartness of the apricots gives a flavor that is pleasing to most persons. PINEAPPLE-AND-APRICOT CONSERVE 2 qt. apricots 1 large pineapple 1 c. hot water 2-1/2 lb. sugar Wash the apricots, plunge them into boiling water to remove the skins, and then cut into quarters. Peel and slice the pineapple, remove the eyes, and cut into cubes. Add the water to the sugar in a preserving kettle, and bring to the boiling point. Add the pineapple to the sirup, and cook until tender. Then drop in the apricots and boil several minutes longer. Have hot sterilized glasses ready, fill them with the conserve, and when cool seal in the usual way. Before putting the glasses away, label each one neatly. 64. CRAB-APPLE-AND-ORANGE CONSERVE.--It is a good idea to make crab-apple-and-orange conserve at the same time that crab-apple jelly is made, for the pulp that remains after extracting the juice may be utilized for the conserve. However, if it is desired to make it at some other time, fresh pulp can be prepared for the purpose. CRAB-APPLE-AND-ORANGE CONSERVE 1 qt. crab-apple pulp 3 lb. sugar 8 oranges To the crab-apple pulp, add the sugar, and place over the fire to boil. Peel the oranges, scoop out the white portion from the peelings, cut the peelings into thin strips, and add to the crab-apple pulp. Remove the pulp of the orange from the skins and from between the sections, cut it into small pieces, and add to the boiling mixture a few minutes before it is removed from the stove. When it has cooked thick, pour into hot sterilized glasses. Cool and then seal and label. 65. PLUM CONSERVE.--A rather unusual conserve is made by combining raisins and English walnut meats with plums. The accompanying recipe gives directions for the preparation of this conserve. PLUM CONSERVE 4 qt. plums 1 c. hot water 2 lb. sugar 1 lb. raisins 2 c. English walnut meats Wash the plums, cut them in half, and remove the seeds. Add the water to the sugar, place over the fire in a preserving kettle, and stir until the mixture comes to a rapid boil. Wash the raisins, which should be seeded, add them with the plums to the sirup, and cook until the mixture is the consistency of jelly. Just before removing from the stove, add the nut meats. Pour the mixture into hot sterilized glasses, cool, seal, and label. If very sour plums are used, increase the amount of sugar. 66. CHERRY-AND-PINEAPPLE CONSERVE.--Cherries combine very well with pineapple in a conserve. Sweet cherries should, if possible, be used for this purpose. CHERRY-AND-PINEAPPLE CONSERVE 2 qt. sweet cherries 1 pineapple 2 lb. sugar 1 c. hot water Wash, stem, and seed the cherries. Slice and peel the pineapple and remove the eyes. Put the sugar and water over the fire in a preserving kettle, and stir until the sirup comes to the boiling point. To this sirup add the pineapple and the cherries and cook until the juice is very thick. Pour into hot sterilized glasses, cool, seal, and label. 67. RED-RASPBERRY-AND-CURRANT CONSERVE.--A conserve having a very attractive color and a most appetizing flavor is made by combining red raspberries with red currants. RED-RASPBERRY-AND-CURRANT CONSERVE 3 qt. red raspberries 1 qt. red currants 1 c. hot water 2-1/2 lb. sugar Look the raspberries over carefully, and remove any that show signs of spoiling. Wash the currants and stem them. Add the water to the sugar and put the mixture over the fire to boil. Add the currants to this, and stir until the mixture comes to the boiling point. Boil for several minutes, or until the mixture begins to thicken, and then add the red raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot sterilized glasses, cool, seal, and label. 68. CARROT CONSERVE.--Conserve made from carrots will be found to be surprisingly delicious, and it has the added advantage of being inexpensive. CARROT CONSERVE 1-1/2 qt. cooked cut carrots Rind of 2 lemons 5 c. sugar 2 c. hot water Juice of 3 lemons Boil the carrots until tender and chop or put through a grinder with the lemon rind. Then mix with the sugar, water, and lemon juice, and boil for about 1/2 hour or until thick. Put into hot sterilized glasses, cool, seal, and label. MARMALADES 69. MARMALADES are a form of preserves that differ from the other varieties more in the nature of the fruit used than in any other respect. For marmalades, large fruits are generally used, and, as a rule, the fruits are left in sections or in comparatively large pieces. The preparation of this food, however, differs in no way from preserves proper and conserves, the processes of cooking, sealing, storing, etc. being practically the same. 70. ORANGE MARMALADE.--Oranges combined with half as many lemons make a marmalade that most persons like. In fact, orange marmalade is probably made more often than any other kind. ORANGE MARMALADE 12 oranges 6 lemons 1-1/2 qt. hot water 5 lb. sugar Peel the oranges and the lemons in the same way an apple would be peeled, inserting the knife deep enough to cut through the skin covering the sections. Remove the contents of the sections and squeeze out any juice that may remain in the thin skin. Remove the white material from the inside of the peeling, and cut the yellow portion that remains into thin strips. Add the water to the skins and simmer slowly for 1 hour. At the end of this time, add the sugar and the orange and the lemon pulp, and boil until the mixture is thick. Pour into hot, sterilized glasses, cool, and then seal and label. 71. ORANGE-AND-RHUBARB MARMALADE.--If a somewhat different flavor is desired in a marmalade, rhubarb instead of lemons may be used with oranges, as shown in the accompanying recipe. ORANGE-AND-RHUBARB MARMALADE 8 oranges 1 qt. hot water 4 lb. sugar 3 qt. rhubarb cut into pieces Prepare the oranges as for orange marmalade. Slowly cook the yellow part of the skin in 1 quart of water for 1/2 hour. To this add the sugar and the rhubarb, and cook slowly until it is quite thick. Stir in the orange pulp and cook until the mixture is again thick. Pour into hot sterilized glasses, cool, seal, and label. 72. QUINCE MARMALADE.--Quinces cut into quarters, cooked, and then forced through a sieve make an exceptionally good marmalade, so far as both flavor and color are concerned. No other fruit need be used with the quinces, as they have enough flavor in themselves. QUINCE MARMALADE 4 qt. quartered quinces 1 qt. hot water 4 lb. sugar Wipe the fuzz from the quinces, wash, quarter, and remove the cores, but do not peel. Put over the fire in a preserving kettle with the water. Cook until the quinces are soft, remove from the fire, and mash through a sieve. Add the sugar to the quince pulp, replace on the fire, and cook until the mixture is thick, stirring constantly to prevent burning. Pour into hot sterilized glasses, cool, seal, and label. 73. GRAPE MARMALADE.--The pulp and skins of grapes are especially satisfactory for marmalade. In fact, most persons who are fond of grapes find marmalade of this kind very appetizing. GRAPE MARMALADE 4 qt. stemmed grapes 2 c. hot water 3 lb. sugar Separate the pulp of the grapes from the skins, put it into a preserving kettle with the water, and heat to the boiling point. Cook slowly until the seeds can be separated from the pulp, and then remove the seeds by pressing the pulp through a sieve. Return to the preserving kettle with the grape skins. Add the sugar, and cook the mixture slowly until it is thick, stirring constantly to prevent scorching. Care must be taken not to cook it too long, as the marmalade becomes quite stiff. Pour into hot, sterilized glasses, cool, seal, and label. 74. ORANGE-AND-PINEAPPLE MARMALADE.--No better combination can be secured than oranges and pineapple. To make marmalade, both fruits are cut into small pieces and then cooked in a thick sirup. ORANGE-AND-PINEAPPLE MARMALADE 8 oranges 2 c. hot water 2 pineapples 4 lb. sugar Wash the oranges, cut skins and all into small pieces, remove the seeds, and boil slowly in the water until the skins are soft. Prepare the pineapples by peeling them, removing the eyes, and then shredding or cutting into very small pieces. Add the pineapple to the orange, stir in sugar, and continue to boil until the juice is at the jelly stage. Pour into hot sterilized glasses, cool, seal, and label. JAMS 75. JAM is similar to preserves, except that the fruit used is made into a pulp before it is cooked with the sugar or after a part of the cooking is done. As a rule, only whole small fruits are used for jams, but the larger fruits can be utilized for this purpose by being cut fine and made into a pulp. When small fruits are used, part or all of the seeds are sometimes removed, but generally the seeds are allowed to remain if they are not too large. Jam is made thick by long boiling, and when done is usually quite smooth. A precaution, however, that should always be taken is not to cook it too long, for jam is very unappetizing if it is too thick. Fruit may be purchased purposely for jam, but for the most part, this form of preserve is made of imperfect or very ripe fruits that are not suitable for canning, preserves, and other processes that require almost perfect fruit. If this point is kept in mind, it will be possible, during the canning season, to make into a delicious jam fruit that would otherwise be wasted. 76. STRAWBERRY JAM.--As strawberries have very small seeds, this fruit makes an excellent jam. STRAWBERRY JAM 4 qt. strawberries 2 lb. sugar Wash and hull the strawberries. Then mash them in a preserving kettle and add the sugar to them. Place over the fire, and boil slowly until the mixture becomes thick, stirring frequently to prevent the jam from sticking to the kettle and scorching. When the jam is cooked to the proper consistency, the juice should test as for jelly. Pour the mixture into hot sterilized glasses, cool, and then seal and label. 77. RASPBERRY JAM.--Both red and black raspberries are much used for jam. Some persons like to remove the seeds from raspberry jam, but as very little pulp remains after the seeds are taken out, this plan is not recommended. RASPBERRY JAM 4 qt. raspberries 2 lb. sugar Look over the raspberries carefully and then wash. Put them into a preserving kettle with the sugar. Heat to the boiling point, and cook slowly for a few minutes. Then mash the berries to a pulp, and continue to cook until the mixture thickens and the juice tests as for jelly. Pour into hot sterilized jars, cool, seal, and label. 78. GREEN-GAGE JAM.--Green gages make a smooth, tart jam that appeals to most persons. The seeds of the plums are, of course, removed, but the skins are allowed to remain in the jam. GREEN-GAGE JAM 4 qt. green-gage plums 4 lb. sugar 1-1/2 c. hot water Wash the plums, cut them in half, and remove the seeds, but not the skins. Dissolve the sugar in the water over the fire, and when it comes to the boiling point, add the plums. Cook slowly until the plums are mushy and the entire mixture is thick. Pour into sterilized glasses, cool, seal, and label. If sweet plums are used, decrease the quantity of sugar. 79. GOOSEBERRY JAM.--When gooseberries are well ripened, they make very good jam. As this fruit is rather tart, considerable sugar must be used if a sweet jam is desired. GOOSEBERRY JAM 4 qt. gooseberries 3 lb. sugar Remove the stems and blossom ends from the gooseberries and wash thoroughly. Add the sugar to the berries in a preserving kettle. Bring to a rapid boil, cook for a few minutes, and then mash the berries to a pulp. Cook until the mixture thickens and tests as for jelly. Pour into hot sterilized glasses, cool, seal, and label. 80. BLACKBERRY JAM.--Probably no jam is so well liked as that made from