Gingered Pears I

Ingredients:

4 lbs. pears cut in thin slices 3 lbs. sugar

2 lemons 1/8 lb. green ginger root

1 qt. water Method:

Cook pears, lemons cut in fine slices, and chopped ginger root until the fruit is almost transparent. Add the sugar and boil gently until the sirup jellies and fruit is clear and transparent.

Gingered Pears II

Ingredients:

8 lbs. pears (Seckel) 1/4 lb. crystallized ginger

4 lbs. sugar 3 lemons

Method:

Wash, core, and slice the pears in thick pieces. Add the sugar and crystallized ginger cut in small pieces. Allow the mixture to stand 24 hours. Add lemon, sliced very thin, and cook mixture until sirup is thick and jellylike. Serve with ice cream.

Rhubarb Conserve I

Ingredients:

5 lbs. rhubarb 4 lbs. sugar

4 oranges 3 qts. water

Method:

Wash and cut the rhubarb into one-half inch pieces. Scrub the oranges, slice through the rind into very thin sections, being careful to remove all seeds. Cook the rhubarb and sliced orange together for 15 minutes, adding a very little water if necessary to prevent the fruit from burning.

Add the 3 qts. water and 4 lbs. sugar and allow the mixture to boil gently until sirup is thick and jellylike.

Rhubarb Conserve II

Ingredients:

4 lbs. rhubarb 1 lemon

1 lb. raisins 2 oranges

4 lbs. sugar Method:

Wash and cut rhubarb into one-half inch pieces. Boil rhubarb, raisins, and sugar gently 20 minutes, add juice of oranges and lemon and the rind of the orange. Boil until sirup is thick and jellylike.

Apricot Conserve

Ingredients:

1 lb. dried apricots 1 1/2 qts. water sugar

3 pineapples

1 c. Sultana raisins

1 c. water

Method:

Wash the apricots and soak them in cold water overnight. Using this same water, cook them until soft. Press pulp through a colander. Shred the pineapple and cook in a small quantity of water until soft. Combine the cooked fruits and raisins. Weigh and add half as much sugar. Add 1 c. water and cook until sirup is thick and jellylike.

Pineapple And Cherry Preserves

Ingredients:

1 lb. pineapple 1 1/4 lb. sugar

1/4 lb. white cherries 1 c. water

Method:

Cut the pineapple in thin slices. Wash and stone the cherries and add the pineapple. Add the sugar and cook until mixture is thick and sirup is jellylike.

Grape Conserve

Ingredients:

9 lbs. grapes 1/2 lb. walnuts

1 lb. raisins 4 lbs. sugar

Method :

Boil skins until tender. Heat pulp until seeds can be easily removed. Add raisins to skins and pulp and boil until consistency of marmalade. Add nuts five minutes before removing from fire.

Plum Conserve

Ingredients:

3 lbs. pitted plums 1 lb. walnuts

1 lb. raisins 3 oranges

3 lbs. sugar Method:

Wash and cut plums in pieces. Add chopped raisins, and oranges, and boil until the consistency of marmalade. Add nuts five minutes before removing from fire.