1 cup cranberries 1 cup apple (diced) 1 cup water
3/4 CUP sugar (more if sweeter sauce is desired)
Place the apple in the pot, the cranberries over the apples, and the water (the water should not reach to more than half the depth of the fruit). Cover closely and place on moderate flame. After the berries have commenced to pop open, stir sugar into sauce, and then stir mixture occasionally until berries are all mashed and sauce is thick. This is delightful served with meat or vegetables. The apples take away the extreme tartness of the berries and the berries give the apples piquancy. More or less of either fruit may be used.
2 quarts stemmed grapes 1 1/2 pounds of raisins
1/2 pound nuts
The grapes should not be over-ripe. Wash grapes and separate pulp from the skins. Cook pulp until soft and pass through a sieve. Remove pulp and juice from oranges and add to the grape skins, pulp and raisins. Measure and add equal amount of sugar. Simmer until ready to jell. Add nuts in broken pieces.
Cook until soft two quarts of cranberries, after being picked over and washed, and one and one-half pints of water. The berries will burst as soon as soft and should not be cooked longer than necessary to soften them. Strain juice through a jelly bag. Measure the juice and heat it to the boiling point. Add one cup sugar to two cups of juice; stir until sugar is dissolved. Boil for five minutes, skim and pour into moulds.
1 peck green grapes (not
ripe) 1 slice candied pineapple Boil till it jells.
Half and half (50-50) liquid and sugar 1 small can white corn syrup
24 peaches 24 blue plums 2 lbs. red grapes
8 large tart apples
Juice and pulp of 2 oranges
Juice and pulp of 1 lemon
Peel peaches and apples and cut into 12 to 14 pieces. Stone plums and cut in quarters. Seed grapes and cut in half. Mix all together and add 2 cups of sugar to 1 cup of fruit. Cook until fruit looks clear and thick, about a half hour.
4 1/2 lbs. chopped apples
2 1/2 lbs. sugar
1 pint vinegar Boil till thick.
1 tablespoon cinnamon, cloves and salt
Canned Peppers with Tomatoes
1 bushel red and green peppers, sweet
1/2 bushel tomatoes
Scald tomatoes and cut up in small pieces. Put in granite pan and cook tomatoes for 15 minutes, then add peppers that have been washed and dried and cut lengthwise and seeds removed. Add salt to suit taste and cook till done, then seal in jars while hot. Cook up half amount at a time if pan is not large enough. String beans are very nice done this same way.
Select four quarts of firm ripe tomatoes. Peel and slice thin. Wash six lemons, slice and remove seeds, leaving the peel on. Put in sauce pan with the tomatoes and lemons, one cup seeded raisins and four pounds sugar. Cook slowly from one to one and onehalf hours until mixture is thick like marmalade. Put in sterilised glasses and cover with paraffin.