This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
5 pints currants 6 2/3 cups sugar
1 cup walnut-meats
2 pints grapes
1 cup seeded raisins
2 2/3 cups sugar
1 cup walnut-meats
Wash, stem, and seed the grapes. Slice the oranges very thin, and add to the grapes. Add the raisins and sugar and cook until the mixture is transparent and thick. Add the chopped walnut-meats. Pack while hot in hot, clean jars and seal.
1 quart pineapple pulp and juice
3 cups sugar
Pare the pineapples and put them through the food-chopper. Steam until tender. Add the sugar, grated rind and pulp of the oranges and lemons and cook the mixture rapidly until it is thick. Pour into glasses and seal.
1 quart shredded pineapple 4 quarts rhubarb
3 1/2 quarts sugar 1 cup nut-meats
Cook the pineapple in a covered kettle, with a small amount of water, until tender. Add the rhubarb, juice and grated rind of the oranges, and the sugar, and cook until thick. Add the chopped nuts and seal in clean, hot jars. This makes an excellent filling for sandwiches.
2 quarts plums
5 1/2 cups sugar
Wash and pit the plums. Add a small amount of water and cook in a covered kettle until the skins are soft. Add the sugar, and grated rind and juice of the lemon, and cook until the mixture is thick and clear. Pack into hot, clean glasses and seal.
Fruit butters are among the most wholesome of fruit sweets, as they contain a large-amount of fruit to a small amount of sugar. In making butters, the whole fruit is cooked until tender and then rubbed through a sieve. Sugar is added, and spice if desired, and the mixture is cooked until it is smooth and thick. Like jam, it must be carefully watched and should not be overcooked.
4 pounds grapes
1 pound sugar
Wash and stem the grapes. Cook in a small amount of water until the skins are soft. Press the pulp through a strainer, to remove seeds and skins. Add the sugar and cook until thick and clear. Pour into hot, clean glasses and seal.
2 quarts peach pulp
4 cups sugar
1 cup water
Pare, stone, slice and measure the fruit. Place it in the preserving-kettle with the water and heat it very slowly. When it is soft, pass the peaches through a fine sieve, return the pulp to the fire, add the sugar, and cook until thick and clear. Pack in hot, clean jars and seal.
Wash the apples, and cut them in eighths. Cook them in a small amount of water until they are tender. Put them through a sieve. To each cup of pulp add four tablespoons of sugar and cook the mixture until it is thick. If the apples lack flavor, a small amount of lemon-juice and grated rind may be added. Pour into hot, clean glasses and seal.