Jellies

Wash the fruit, and remove stems and imperfections. Cut large fruit into pieces. With watery fruits, such as grapes and currants, use no water. With apples and quinces, use enough water to cover them. Cook fruit until the juice flows. Remove from the fire and strain. Measure the juice, boil 20 minutes and add an equal quantity of heated sugar; boil five minutes, or until jelly stiffens when tried on a plate; skim, turn into sterilized glasses, and set aside to harden. Cover with melted paraffin. Keep jellies in a cool, dry place.

Crab Apple Jelly

Remove the blossom and decayed portion from the fruit; if large, cut into pieces, but do not pare or remove the seeds. Nearly cover with cold water. Cook the fruit until soft. Drain, first in a colander, then in a jelly bag. Use the juice only and do not press the bag except for a second grade jelly.

To 1 c. juice, use 1 c. sugar.

Boil the juice slowly for 15 minutes; add the sugar and boil for five minutes, skimming as often as necessary. Pour into jelly glasses and when hard cover with paraffin.

Beans

Have beans as fresh from the vines as possible. Be sure all pods are tender and brittle, and cut in convenient lengths. Boil in open kettle 10 minutes; pour off water and pack solidly in jars. Fill with cold water, clamp on cap and boil for three hours.

Corn

Secure fresh, young corn. Score down in the center of each row and press out the pulpy materials. Fill jars with the pulp and a little cold water, to which a little salt and sugar has been added. Seal jars and boil for four hours.

Beets

Boil small red beets for 30 minutes, remove skins, pack in jars, fill with cold water and boil one hour.

Tomatoes

Select solid tomatoes of medium size. Scald and peel them, place in kettle and cook slowly about half an hour, being careful not to break the tomatoes, then pour into hot sterilized tin preserving cans. Place cover on securely and seal with sealing wax.

Spiced Pears And Peaches

7 lbs. pears or peaches.

3 lbs. sugar.

1 pt. vinegar.

1/2 oz. ginger root.

1/2 lemon (rind).

Whole cloves.

Whole allspice.

Stick cinnamon.

Cut the pears in half, remove the seeds and pare. Put the vinegar and sugar on to boil Into each piece of the pear stick three or four cloves. Divide the cinnamon, allspice and ginger into two parts, put into small pieces of cheese cloth, tie tightly, and then throw them into the sugar and vinegar. When the mixture begins to simmer, add pears and lemon rind, bring all to boiling point, take from the fire, and turn carefully into a stone jar. Stand in a cool place over night. Next day drain all the syrup from the pears into a porcelain lined or agate kettle, cook over a moderate fire, and when boiling hot pour it back in the jar over the pears. Next day drain and heat again as before; do this for seven consecutive days. The last day boil the syrup down until there is just enough to cover the fruit. Add the fruit to the hot syrup, bring the whole to a boil, and put in stone or glass jars or tumblers. The pears may be finished in one day, by taking out the fruit and cooking the syrup slowly down to the right amount, then the fruit is added to re-heat it and finish as above. The fruit is less rich if done in this way.

Spiced Beans

4 qts. beans.

3 c. brown sugar.

1 pt. cider vinegar.

1 tbsp. salt.

2 qts. water.

1 tbsp. whole cloves.

1 tsp. allspice

1/2 nutmeg.

1 6-in. stick cinnamon, broken into pieces.

Small piece horseradish.

Tomato Catsup

12 ripe tomatoes.

2 large onions.

4 green peppers.

2 tbsp. salt.

4 tbsp. brown sugar.

2 tbsp. ginger.

1 tbsp. cinnamon.

1 tbsp. mustard.

1 nutmeg (grated).

1 qt. vinegar.

Peel the tomatoes and onions. Chop the onions and peppers fine. Boil all the ingredients together for three hours, or until soft and broken. Stir frequently. Bottle and seal while hot.

Corn Relish

(Mrs. Chapin.)

6 c. cabbage, chopped fine.

6 c. corn, cut from cob.

1 1/2 c. sugar.

1 tbsp. salt.

1/4 box mustard.

1 qt. vinegar.

5 red peppers, chopped fine. 1 tbsp. flour, dissolved in vinegar. Cook all together slowly for one hour.