Page:The Pilgrim Cookbook.djvu/134

130 Five cent cherry wood bark ground and soaked in 1 pint of water over night. In the morning strain and add 5 cents rock candy 5 cent stick licorice chopped fine, and boil until thick like syrup. Dose—1 teaspoon every hour.—Mrs. H. England.

One basket apricots, 5 cups sugar, ½ pint pineapple or 1 cup. Wash and cut apricots and pour on sugar and let stand over night. Then add cut pineapple and cook until thick.—Mrs. F. Nyendorf.

Boil 4 cups of rhubarb until tender; add 8 pints of blackberries, boil 10 minutes longer, add 6 pints of sugar. Boil 20 minutes and when cool seal in glass jars.—Mrs. Kramer.

Three pounds carrots, 3 oranges, 1 lemon, 5 peaches and a little ginger root. Run carrots and peaches through a shredder. Grate the rind of a lemon and of one of the oranges. Add juice of lemon with the oranges and peaches. Weigh and add as much sugar as you have fruit. Boil over a slow fire for 1 hour.—Mrs. A. Steging.

Four cupfuls of grated raw carrots, 2 cupfuls of sugar, 4 tablespoonfuls of lemon juice and a scant teaspoonful of salt. Wash and scrape the carrots, grate or put through a food chopper. Put in a preserving kettle with 2 cupfuls of water and boil slowly for ½ hour, by which length of time the water will have boiled away. Add the sugar and boil or simmer slowly for 1 hour; add lemon juice and salt. Stir often. Pour into sterilized glasses and cover with paraffin.—Mrs. A. Steging.