How To Make Goldenrod Marmalade

Cut the white rind of a watermelon. Lay in cold water over night. Next morning drain. Put through food chopper. Put in cold water. Bring to the boil and boil until tender. Peel four oranges and two lemons. Put the rinds through the chopper. Cover with cold water and let boil until tender. Drain. Put pulp through the chopper, add rinds. Put in kettle with six pounds of sugar. Boil two hours. Seal.

How To Make Orange Marmalade

2 oranges

2 lemons

1 grape fruit

Grind the fruit and peeling twice. To every pint of fruit add three pints of water. Let stand twenty-four hours. Bring to the boiling point. Let stand twenty-four hours again. When it is two-thirds its original bulk add the heated sugar slowly. Three-fourths pound sugar should be added to every pint of fruit juice and water of the original measurement. Cook until thickens, when put in cold dish.

How To Make Peach And Orange Conserve

2 dozen peaches halved

6 oranges sliced thin

3/4 pound sugar to every pound fruit

Place fruit and sugar in layers. Let stand over night. Boil one hour. This is a very simple conserve but very delicious. Each fruit adds to the other.

How To Make Pear Conserve

8 pounds pears

4 pounds sugar

Juice 2 lemons

1 small box or 1 small jar preserved Canton ginger

Cut pears in small cubes. Cook with other ingredients until thick.

How To Make Raspberry Bar-Le-Duc

1 quart of perfect red raspberries

1 cupful currant juice

3 cups sugar

1 cup red raspberry juice

Combine fruit juices, add sugar, let boil until they are very thick and almost a jelly. Drop in raspberries, a few at a time. Cook for three minutes. Remove with a skimmer to small glasses. When all the berries are cooked, the syrup will be thinned considerably. Boil it down until it is very thick again. Pour on to the cooked berries. Seal.

How To Make Yellow Tomato Preserve

This is good to serve with meats or as a sauce over plain ice cream.

3 pints small yellow tomatoes

3 pints sugar

1/2 pint water

1 lemon

1/2 oz. ginger root

Pour boiling water over the tomatoes and peel. Cut up lemon and ginger root into small pieces. Cook sugar and water until it hairs and then add other ingredients. Cook about one hour until thick.

How To Make Rummage Pickle

2 quarts green tomatoes

1 quart red tomatoes

3 small bunches celery

3 large onions

3 sweet green peppers

1 small head cabbage

1 large ripe cucumber

1/2 coffee cup salt

Chop vegetables fine, add three pints vinegar, two pounds brown sugar, one teaspoon mustard, one teaspoon pepper. Cook until clear, about one hour.

How To Make Mint Jelly

1 1/2 tablespoon gelatin

1 cup cold water

1 cup vinegar

1 cup sugar

1 bunch mint

Green vegetable coloring

Soak the gelatin in the cold water. Boil the sugar and vinegar five minutes and add to the soaked gelatin. Add the mint chopped very finely. Let stand until cool. Strain out mint. Color very slightly with green coloring. Place in individual molds to cool. This is an excellent accompaniment for lamb. Without the gelatin and the green coloring this makes a fine mint sauce.

Vegetables

How To Make Sweet Potato And Apples

6 medium sized sweet potatoes

3 tart apples

1/2 cup butter

3/4 cup light brown sugar

2 teaspoons salt

1/2 teaspoon cinnamon

Boil sweet potatoes, remove the skins. Peel apples, core, and slice in small pieces. Alternate layers of sliced potato, apples, and then the seasonings, cutting the butter in small lumps. Bake slowly forty-five minutes or until the apple is thoroughly done. Cover this while baking. This is a fine combination to serve with duck, pork, goose, etc.

How To Make Okra Creole

I pound of fresh okra or 1 No. 2 1/2 can of okra. If fresh okra is used, cut in one-inch pieces and boil until tender. Place the okra in a baking dish. Fry one green pepper and three slices of onion in two tablespoons oil. Add one cup tomato puree, salt and pepper to taste. Pour this over the okra. Place buttered crumbs on top and bake slowly for one hour.

How To Make Harvard Beets

2 bunches fresh beets

1/2 cup water

1/2 cup cider vinegar

1/4 cup sugar

1 teaspoon salt

2 tablespoons butter

2 tablespoons cornstarch

Cook the beets until they are tender, remove the skin, slice. Make a sauce of the other ingredients by heating the water and vinegar, adding the sugar mixed with the cornstarch, salt and melted butter. Cook until it has thickened. Pour over the sliced beets.