Raspberry Jam.
Four boxes red raspberries 2 quarts rhubarb, cut fine. Cook rhubarb to a pulp without water. Mash berries and add to the rhubarb then cook ½ hour. Now add 2½ quarts sugar and cook 5 minutes.—Mrs. Ed. Pierce.
Rhubarb Conserve.
Five pounds rhubarb, 5 cups sugar, 1 pound figs, 1 pound raisins, 1 pound nuts, juice of 2 lemons. Boil 15 minutes.—Mrs. R. J. Frank.
Rhubarb Marmalade.
Three pounds of rhubarb, 3 oranges, 3 pounds of sugar; cut rhubarb fine, add ½ of sugar, let stand over night; in the morning cook 20 minutes, then add the chopped oranges and the peel of 1 orange. Mix all together and cook ½ hour.—Mrs. A. Piepho.
Strawberry Jam.
Take 2 quarts berries at a time, pick and wash; use an equal amount of sugar and berries (judging by looks). Boil 20 minutes.—Mrs. John C. Koebel.
Strawberry Preserve.
Four cups of strawberries, 3 cups of sugar, 1 cup of water. Cook berries and water 19 minutes, add sugar and boil 3 minutes or a little longer. Seal in sterilized jars. Use pint jars, and be careful to have good rubbers.—Mrs. C. Feig.
Elderberry and Grape Jelly.
Use ⅓ of ripe grapes and ⅔ of ripe elderberries, have all the stems out, put them in a sauce pan, and place over the fire and let them cook slowly until tender enough to yield all their juice freely, then put it into a jelly bag and let drain until all the juice is out. Then for each pint of juice add 1 pint of granulated sugar. Boil the sugar and juice together and stir until the sugar is dissolved. Continue the boiling until a little of the jelly (cooled) stiffens on a saucer and when it is partly cool pour it into the jelly moulds and when cold cover with brandied paper to keep out the air.—Mrs. Albrecht.
