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Pear Conserve

Pear Conserve image

4 lbs. peeled pears (rather hard), 4 lbs. sugar, 1 No. 2 1/2 can grated pineapple, 1 small bottle of maraschino cherries.

Boil 20 minutes--then stir in 1 package of Sure-jell. Boil about 2 minutes longer. Put in jars and seal.

Cherry Conserve

Cherry Conserve image

5 # cherries (after pitting), 5 # sugar, juice of 6 large oranges, rind (cut fine), 1 # raisins (cut), 1 cup dried currants (optional).

Cook all together like marmalade. Before serving, add nutmeats (cut fine).

Lemon Butter

Lemon Butter image

Grated rind and juice of 4 lemons, 6 eggs, 1 lb. of sugar,
butter size of an egg. Mix together and cook in double boiler
until it thickens.
.

Coffee Jelly

Coffee Jelly image

One-half box or 1 oz. of gelatine, 1/2 cup cold water, 2 cups boiling water, 1 cup sugar, 3/4 cup strong coffee; soak gelatine in the cold water until dissolved. Put boiling water and sugar in a saucepan over the fire; when the sugar is dissolved add the soaked gelatine and coffee. Strain through a flannel and turn into a mould. Make it the day before you want to use it. This recipe makes 1 qt. of jelly.

Fruit and Nut Jelly

Fruit and Nut Jelly image

Soak 1 box of gelatine in 1 pt. cold water. Add 2 pts. boiling water, 1 1/2 cups sugar. Stir until dissolved, add juice of 3 lemons, strain and turn into moulds. When it begins to set, add dates (having previously taken out pits), English walnuts, and almond meats. Serve with whipped cream or thin custard.

Lemon Jelly

Lemon Jelly image

One box of gelatine, 1 cup of sugar, 2 oranges, 2 lemons, candied cherries. Soak gelatine 1/2 hour, add 1 qt. of boiling water. Before putting in the water add sugar and juice of oranges and lemons and put in moulds. Then add cherries and set away to harden.

Prune Jelly

Prune Jelly image

Two pounds of prunes stewed in 1 qt. of water until the stones can be easily removed, then mash well and add 1 lb. of sugar, and 1 pt. grape juice. When thoroughly heated add 1/2 box of gelatine which has been soaked in 1/2 pt. of cold water 10 minutes. Mix all well together and be sure that the gelatine is thoroughly dissolved. Pour into a mould and put in a cold place. Serve with whipped cream.

Pineapple Jelly

Pineapple Jelly image

Dissolve 1/2 box gelatine in scant cup of water, add 1 1/2 pts. of boiling water, let boil up, add scant cup sugar and juice from 1 can of pienapple. Strain, and when slightly cooled, stir in the pieces of pineapple. Cut small. Mould.

Apricot Jelly

Apricot Jelly image

Soak 1/2 box Plymouth Rock gelatine in 1/2 cup of cold water for 15 minutes; then thoroughly dissolve this with 1 cup of boiling water. Add 1 cup of sugar, 1 1/2 cups of apricot juice, and lemon juice to taste (1/2 to 1). Line a mould with apricots, pour the liquid over and drop a few apricots into that. Chill and serve with plain or whipped cream. Use canned apricots.

Jellies

Jellies image

Currants, crabapples, cranberries and grapes, not too ripe, make nice jelly by stewing well in water enough to just cover. When done hang in a jelly bag to drain. Let the clear juice boil 15 or 20 minutes. Meanwhile heat the sugar, measure for measure, and turn into the juice. Boil up, stirring to be sure the sugar is dissolved, and remove from fire immediately.