Peach Jelly

From an
1888
cook book
~~~~~~~

.

Wipe the wool off your Peaches,
(which should be free-stones ant not too ripe)
and cut them into quarters.
Crack the stones,
and break the Kernels small.
Put the Peaches and the Kernels into a covered jar,
set them in boiling water,
and let them boil until they are soft.
Strain them through a jelly bag,
until all the Juice is squeezed out.
Allow 1 lb. of Sugar to 1 pt. of Juice.
Put the Sugar and Juice into a preserving kettle,
and boil them 20 minutes,
skimming carefully.
"""""""""""""""""""""""

Currant Jelly

From a
1929
cook book
""""""""

.

Stem the Currants,
or not,
just as you please.
Place in a preserving kettle
and cover with water.
Allow to boil
until the Currants are soft.
Pour all into a Jelly Bag
and allow to drain.
Squeeze the bag a little
just at the end of the draining.

.

To each cup of Juice,
use 1 c. Sugar.
Heat the juice.
Warm the Sugar in the oven
before adding to the heated Juice.
Place on the fire and allow to boil
only until 1 or 2 Tbsp. poured into a Butter Dish,
forms a Scum on top.
Most people have their own particular way of testing Jelly,
but this happens to be our favorite,
and may be used or not as desired.
\""""/
\' '/
\/
:
:
:
~~

A good device for straining

From a
1911
cook book
||||||||||||

.

When straining Berries,
such as for jelly making,
the following is a very good device to use.

.

Set a kitchen chair upside-down
on top of a table,
or atop another chair.
Tie the corners of a cloth to each chair leg,
leaving the center of the cloth somewhat loose.
Place a large enough bowl to catch the drippings
under the cloth,
(on the underside of the chair seat)
put the Berries to be strained in the cloth,
and let drip.
\.../
V
!
~~~~~~~~

Grapefruit Marmalade

A very Old
Recipe
found
*******

.

Slice 3 Grapefruits very thin,
eliminating as much white skin as possible.
Barely cover with Cold Water
and let stand overnight.
Then cook down until clear,
and let stand until the following day.
Then measure the Grapefruit and Liquid.
Add 1 c. Sugar for each cup Grapefruit mixture
and boil very slowly until thick,
using very low fire to avoid scorching.
Pour into sterilized KERR jars
and seal while hot.
*****************

White Grape Jelly

From an
1897
cook book
~~~~~~~~

.

Being served some delicious
White Grape Jelly
one may beg for the recipe.
The Grapes of a white variety,
and highly flavored.
The color of the Jelly,
which is a clear, light amber,
and very delicious:

.

The Grapes should be picked from the stem and washed.
Place on the stove in a porcelain-lined kettle,
and add Water enough to keep the Grapes from burning.
Boil until quite soft.
Remove from the stove and strain through a cloth strainer.
Measure the Juice,
and measure and set aside an equal quantity of Sugar.
Boil the Juice for 30 minutes,
and then add the Sugar,
and let it boil ten minutes or
until you can see it is coming to a Jelly.
Remove from the stove and fill tumblers to cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chicken Jelly

From an
1897
cook book
========

.

Cut the Meat and crack the Bones
of a young Spring Chicken,
put in a stew pan with 2 Qts. of Cold Water,
and boil until the Meat is in shreds.
Strain the Liquor through a cloth,
Salt to taste,
and set away to cool.
When cold,
remove the hard Grease from the top,
and there will be left a firm, Clear Jelly,
which can be served in slices between Crackers,
or as a Garnish
~~~~~~~~~~~

Plum Jam

From a
1902
cook book
``````````

.

Stone the Plums,
weigh them,
then stew for 20 minutes.
Add then 1/2 lb. of Sugar for 1 lb. of Fruit,
and cook together slowly an hour longer,
or until the Jam is of the desired consistency.
Put up hot in small jars.
~~~~~~~~~~~~~~~~~

Crab-Apple Jelly

From an
1888
cook book
=========

.

Put the Apples in a pan and mash them well;
then let them simmer in a preserving kettle 20 minutes;
strain through a Jelly bag,
and to 1 pint of Juice allow 1 lb. of Sugar;
let it boil 10 minutes,
then pour into jars.
Place in a dark, dry place.
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Coffee Jelly

From an
1897
cook book
~~~~~~~~~

.

Soak 1/2 box of Gelatine in 1 pt. of water,
for an hour, or until soft;
pour off the water,
and dissolved in 1/2 pt. boiling water,
add 1 pt. of clear boiling Coffee
of strength desired,
and 1/2 c. Sugar.
Place on the ice until cold.
Serve cut in squares,
in a glass dish,
surrounded with Whipped Cream,
or serve the Cream in a separate dish.
The Cream should be sweetened,
and flavored with 1/2 tsp. Vanilla.
=======================

Tomato Preserve

From an
1897
cook book
~~~~~~~~~~~

.

Slice Green Tomatoes and allow
3/4 lb. of Sugar to 1 lb. of Tomatoes,
and 1 Lemon to 3 lbs. of Tomatoes.
Cut the Lemon in slices,
and put between layers of Tomatoes.
Add a little Ginger Root.
Cook until thick.
============

Peach Butter

From a
1912
cook book
~~~~~~~~~~

.

Note:
Butters are usually made in large quantities, and the proportions
alone are given in the following recipe. At least three times the amount should be made at a time, if a moderate quantity is desired. Butter made of Fruits or Vegetables
is a piquant addition to the dinner, when a Roast is served.
.
.

4 lbs. Peaches
1 Lemon
1 lb. Sugar
.

Pare, stone, and weigh the Fruit,
allowing Sugar as above.
Place the Fruit in the preserving-kettle
and heat very slowly, adding no Water.
When it is quite soft,
pass the Peaches through a fine sieve,
return the pulp to the fire,
then add the Sugar,
and boil twenty minutes.
Just before taking from the fire,
add the Lemon Juice.
Put up the same as Jelly.
~~~~~~~~~~~~~~~~~~~~

Preserved Rhubarb

From an

1888

cook book

""""""""""""

.

6 lb. Rhubarb

1 Lemon Peeling

1/2 teacup, {1/4 c.) Water

6 lb. Sugar, (Brown)

.

Take Rhubarb of usual sized stalks,

cut into one inch lengths;

need not be split;

put the Lemon Peeling into the stew-pan,

add the Water to prevent burning;

when it has boiled tender add Sugar, (Brown)

pound for pound to the Rhubarb.

Strain out the Juice;

which allow to boil gently for 1/2 an hour.

Pour the Juice over the Rhubarb once again,

and boil for 15 minutes.

~~~~~~~~~~~~~~~~~~

~~~~~~~~~

Blackberry - Rhubarb Marmalade

From a

1925

cook book

"""""""""""""""""

.

Blackberries

Rhubarb

Sugar

.

Take 2 - 3 as many

Blackberries as Rhubarb,

and just as much Sugar as Fruit.

.

Cook 20 minutes,

can and seal.

```````````````````

.

(It can't get any easier than this)

***

Rhubarb Jam

6 lbs. Rhubarb
10 c. Sugar
1 Lemon
1 Orange
1 lb. Figs

`

Chop up the Rhubarb,

mix with Sugar and let stand over-night.

`

In the morning, put the Lemon, Orange & Figs

through a food chopper.

`

Mix all ingredients together and

let simmer slowly for 3 hours,

stirring it often.

`

Pour into clean, sterilized jars,

and seal while hot.

Mustang Grape Jelly

Copied For:

Mustang Sally

Wash and steam Grapes.

Barely cover with Water,

and cook until tender.

Strain off juice through a cloth.

Cook 2 c. Juice to 2 c. Sugar.

After it starts boiling,

boil 15 minutes more.

Pour into jelly glasses & seal with paraffin. {sealing wax)

It's hard to Fail.

Jelly Rolls

2 Eggs {beaten light
1 c. Sugar



Beat 15 minutes



Add :
1 pinch Salt
1 1/2 c. Sifted Flour
1/2 tsp. Baking Soda
1 tsp. Cream of Tartar
1/3 c. Cold Water
1 tsp. Lemon

Bake in quick oven;

while warm, spread with Jelly, and roll up.

Put in cloth to cool.

Tomato Jam

5 lbs. Ripe Tomatoes
5 c. Brown Sugar
1 Tbsp. Whole Cloves
1 Tbsp. Allspice
1 Tbsp. Stick Cinnamon
2 1/2 c. Vinegar
3 c. Seedless Raisins

Cut tomatoes in pieces, after peeling.

Add Sugar and Vinegar,

and Spice tied in cheesecloth.

Boil slowly for 2 hours...

add Raisins, (chopped),

and boil 1 hour longer.

Remove Spices and pour into

sterilized jelly jars,

and seal while still hot.

Strawberry Jam

6 c. Strawberries {mashed
5 c. Sugar

MASH enough Strawberries to make 6 c.

Dip off juice from mashed berries and

mix with the Sugar.

Cook Sugar & Juice for 5 minutes.

Add the Berries to syrup and mix well.

Cook until thick.

Pour into sterilized jelly jars,

and seal while still hot.

Rhubarb-Strawberry Jam

2 lbs. Strawberries
2 lbs. Rhubarb
6 c. Sugar

Wash Berries & Rhubarb.

Cut Rhubarb into 1/2 inch pieces.

Cover Rhubarb with 1/2 of the Sugar.....

Let stand 1 to 2 hours.

Crush Berries and mix with remaining Sugar.....

combine the Berries with the Rhubarb.

Heat mixture over low flame until

all Sugar is dissolved.

Then boil rapidly, stirring frequently,

to keep from burning.

Cook until thick.

Pour into sterilized jelly jars,

and seal while hot.

Jelly Suggestions

suggestions.

Try:

3 parts Apple juice to 1 part Raspberry

OR...

2 parts Apple juice to 1 part Strawberry

OR...

1/2 Plum and 1/2 Apple

There are so many combinations,

and so good too.