PRESERVES
6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, first cutting in quarters to remove the seeds. To eachlbof sliced fruit add 3 pints of cold water, let this stand 24 hours, then boil 2 hours or until the peel is perfectly tender. Let stand until the next day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil together for 2 hours or until it jellies. This makes 24 glasses.
Put currants in kettle, do not stem but wash and drain well, then mash with potato masher, let them cook slowly until all soft, then when cold squeeze the juice out and to every pint of juice add a bowl of sugar and boil 20 minutes and pour glass jars.
Grape jelly is made the same as currant jelly.
Take very ripe quinces, peel and core and boil in a little water till very soft, drain off the juice through cheese cloth. To 1 pint of juice add 1 pint of sugar and boil 20 minutes.
Select peaches that are ripe, pour boiling water over them and let them stand 6 minutes then pour it off and pull off the skins. Weigh equal quantities of fruit with the stones and granulated sugar and put them together in earthen pan over night, next day pour off the syrup and boil ita few minutes, then set off the kettle to the fire and when it boils lay the peaches into it. Boil them very slowly ³⁄₄ of an hour, then lay them into the jars. Boil the syrup 15 minutes more and pour over them.
1 peck green tomatoes chopped and drained, 4lbsbrown sugar, 3 or 4qtsapples chopped fine, 1lbsuet chopped fine, cook for 3hrsthen add, 2lbsof raisins, 1lbof currants, 1 tablespoon each of spices, 1 tablespoon of salt, 1 cup of vinegar, cook for ¹⁄₂ hour.
18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups of sugar, 2qtsof vinegar. Boil ³⁄₄ ofhr, 1 tablespoon of mustard.
4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large cucumbers. Pare onions and cucumbers, take the seeds from the peppers and put the above through the food chopper. Chop the celery fine, sprinkle the mixture with salt and let stand over night. Drain, make dressing of 1qtvinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the mixture.
8lbsof peaches, 4lbsof sugar, 1 pint of vinegar. Take the selected peaches after wiping them all off with a towel, stick 2 or 3 cloves in each peach, then cook a few at a time until they are cooked up, then place all in jars and boil the vinegar to thick syrup, add ¹⁄₄lbof cinnamon sticks and pour over them.
12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, ¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and chop peppers and onions and mix all together in a kettle with 2 cups of vinegar and cook slowly for 2hrs, if not sweet enough add more sugar to taste.
1 peach basket of tomatoes sliced up over night and covered with 2 cups of salt and water enough to cover them. The next morning drain off the salt water and rinse thoroughly and then stand and drain quite dry. Then take 1qtof vinegar and cook the tomatoes in the vinegar a few at a time and skim them out of the vinegar and put in a jar after drain them until all have been cooked. Be sure you drain off all the vinegar you can, then set them aside until the next day when you drain them again. Take anotherqtof vinegar, 3¹⁄₂lbsof sugar, ¹⁄₄lbof cloves and whole mustard seeds and cook the syrup quite thick and pour over them and seal tight for use.
5lbof rhubarb, 5lbsof sugar, 1lbof raisins, 1lbof figs, mix all together with 2 cups of water, cook slowly on back of the stove until thick then place in glass jars.