Boil fifteen or twenty minutes. When a little
cool, add a little essence of ginger, or if not the essence, boil in
the syrup with the rinds a little green or ground ginger tied in bits
of thin cloth. After three or four days pour the syrup off and boil
down to a rich syrup that will just cover the rinds, and pour it over
them scalding hot.
BLACKBERRY JAM.
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.
Put the fruit into a preserving kettle and boil fifteen or twenty
minutes, stirring often and skimming off any scum that may rise; then
add sugar in the proportion of three-fourths pound of sugar to one
pound of fruit. Boil thirty minutes longer, stirring continually; when
done, pour into small jars or jelly glasses.
CANNED SPICED BLACKBERRIES.
From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
Wash the berries carefully and drain in a colander. For each quart of
fruit add two cups granulated sugar and one-half cup of pure cider
vinegar. Put all in a porcelain lined sauce pan, set on the stove and
scald thoroughly; then add one-half dozen cloves and one and one-half
ounces stick cinnamon for each quart of berries. While the fruit is
hot, pour into glass jars and cover at once; it will be ready for use
in three or four days.
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