Squash, Or Pumpkin, Candy

1 cup (1/2 pt.) cooked and sifted squash or pumpkin

1 cup (1/2 pt.) corn sirup

2 cups (1 lb.) sugar

2 tablespoons (1 oz.) butter

1 orange

1 lemon

1/4 teaspoon powdered nutmeg

1 cup (1/4 lb.) chopped nut meats

Put squash, sirup, sugar, butter, grated rinds, and strained juices of orange and lemon into a saucepan; stir over a gentle heat until it forms a hard ball when tested in cold water, or until it reaches 254° F.; then add nutmeg and nut meats and pour into greased tins. When cool, mark off into squares.

Trench Fudge

2 cups (1 lb.) sugar

1 cup (1/2 pt.) evaporated milk 6 tablespoons water

2 tablespoons (1 oz.) butter

1 cup (4 ozs.) chopped nuts or almonds 4 tablespoons cocoa 1 teaspoon vanilla extract

1 teaspoon lemon extract

Put sugar, three fourths cup of the evaporated milk, and water into a saucepan, and stir until boiling; add butter and boil without stirring until it forms a soft ball when tried in cold water, or 240° F. by thermometer. Remove from fire, and pour, one half into a bowl, add nuts and lemon extract and beat until creamy, then pour into a buttered pan. To other half add cocoa and remainder of evaporated milk and allow to heat; add vanilla and beat until creamy, then pour over nut mixture. Cut into squares when cold.

Apple And Orange Marmalade

Apples Oranges


Sugar or maple sugar

Lemon juice

Use an equal amount of apples and oranges. To prepare apples, wash and cut into eighths without paring. Cover with cold water and cook until tender. Drain through a jelly bag, pressing out juice.

To prepare oranges, wash them well. Remove the peel in quarters and cook until soft in boiling water. Strain and remove part of white from peel by scraping with a knife or spoon. Cut thin yellow rind into strips, using scissors. Sterilize jars in boiling water. Break orange pulp into small pieces, removing tough membranes if necessary. Combine this pulp with apple juice and add an equal amount of sugar, peel, and tablespoon of lemon juice. Cook until thick. Divide into jars and cover.

Apple Butter

4 quarts (1 gal.) apples, pared and sliced 1 cup (14 ozs.) molasses

2 cups (1 pt.) boiled cider

1 teaspoon powdered cinnamon

1/2 teaspoon powdered nutmeg

1/2 teaspoon powdered mace

Use cooking apples, put them into preserving kettle with molasses, cider, and spices, and cook slowly until reduced to about one fifth the original quantity of apples. Store in closely covered crock and set in a cool, dark place.

Banana And Pear Jam

6 pounds bananas 2 lemons

2 oranges

2 pounds ripe pears

5 pounds lump sugar

Peel bananas, cut them into dice, and weigh them. Into preserving pan put strained lemon and orange juices, pears peeled and diced, and one pound of the sugar. Bring to boiling point, then add gradually bananas and remainder of sugar; stir gently; skim carefully and cook one hour. Divide into jars and seal.