THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

*: JAMS and JELLIES --

GREEN TOMATO MARMALADE

4 Lbs. Green Tomatoes 4 Lbs. Sugar
3 Lemons ', Lb. Walnuts

Wash and chop tomatoes fine. Add sugar and let stand all night.
Cut the lemons fine and add when the tomatoes are put on to boil.
Cook until thick and add broken walnuts five minutes before remov-
ing from the fire. Pour into bottles and seal.

APRICOT CONSERVE

3 Lbs. Apricots, fresh or dried 4 Lb. Almonds
1 Pineapple (or 1 tin Pineapple) 1 Lemon
5 Cups Sugar

Cook together slowly. If dried apricots are used, soak over night.
Add lemon juice and nuts just before taking off stove.
Reita Ovas

PEACH JAM

12 Peaches peeled and sliced

6 Oranges put through grinder (skin
and all)

3 Lbs. Sugar

Let stand over night. Boil until thick enough for jam.
Olive Ritchie

ORANGE MARMALADE

12 Sweet Oranges
6 Lemons
2 Grapefruit

Shave very fine across the grain and weigh. To each pound of fruit
add 3 pints of water. Let stand 24 hours (or over night). Boil 30
minutes very fast and constantly. Then let stand 24 hours. Now
weigh again and to each pound of fruit add 1'4lbs. of white sugar.
Boil fast 40 minutes or until it jellies.

Vera Dougall

MARMALADE
6 Pears 2 Oranges
6 Peaches 1 Lemon
6 Apples

Cut oranges and lemon fine as for marmalade. Cover with hot
water, let stand over night. In morning add other fruit — cup for

cup of fruit and sugar. Boil slowly until clear.
Lucy Robinson.

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