RECIPES TRIED AND TRUE
PLUM CONSERVE
- 4 doz. plums,
- 1 cup cold water,
- ½ cup nut meats,
- 1 cup sugar,
- 4 oranges
- 2 cups raisins.
Wash, cut and stone plums and put rind through, chopper. Boil all together (except nuts) till thick, add nuts ten minutes before removing from fire.
PEACH CONSERVE
- 25 peaches,
- 3 oranges,
- 3½ lbs. sugar.
Pare fruit, cut, chop rind of oranges and allow all to stand over night. Cook until thick. Can.
RELISH
- 2 qts. green tomatoes,
- 4 qts. cabbage,
- ½ doz. medium size onions,
- 2 small red peppers,
- 1 bunch celery,
- 2 tablespoons salt,
- 1 lb. sugar,
- 3 pts. vinegar
- ½ oz. tumeric coloring, (if desired),
- ½ oz. white mustard seed,
- ½ oz. whole allspice.
Chop all vegetables, mix with rest of ingredients and boil twenty minutes.
RHUBARB AND RASPBERRY
- 1 qt. red raspberries,
- 1 qt. cubed rhubarb,
- 1 lb. seeded raisins,
- 1 lb. English walnuts,
- 2 sliced oranges
- 2 sliced lemons,
- 1 lb. sugar to each lb. fruit
Cook all together about ½ hour till thick as jelly. Can.
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