Pear Conserve

3 1/2 lbs. pears

2 lbs. of white or brown sugar

1/2 lb. of figs, dates, or raisins

1 cup walnut meats

Cooked down or till thick.

 *Handwritten on a time sheet 

Pepper Relish

2 doz red peppers

2 doz green peppers

28 large onions

Grind, and pour boiling water over all and let stand for 5 minutes. Drain and boil 20 minutes in 4 cups sugar and 2 quarts vinegar. 

*Handwritten on a time sheet 

Paradise Jelly

10 quinces

20 apples

1 pound cranberries

Wash all fruit well. Cut apples and quinces in quarters. Remove quince seeds. Cook quinces until almost tender. Then add the apples and cranberries and cook until all the fruit is soft. Strain. Add 1 cup of sugar for each cup of juice. Cook until thick or jells.

Contributed by Maude Dukes of St. Louis 

Baked Apple Butter

One peck good cooking apples, wash well, core and quarter, then cut in small pieces. Stew as you would for sauce, strain all through colander. Put in some preserving dish that will fit in oven, add 5 cups sugar, about 5 star annis and a few pieces of stick cinnamon. Bake in moderate oven 5 or 6 hours, stir occasionally. This makes about 1 gallon. 

Submitted by Mrs. D. I. Carr of St. Louis 

Pepper Relish

2 dozen red peppers

2 dozen green peppers

28 large onions

Grind and pour boiling water over all and let stand for 5 minutes. 

Drain and boil 20 minutes in 4 cups sugar and 2 quarts vinegar 

*Recipe jotted on Carhartt "Workmen's Time Sheet" 

Pumpkin Chips

1 medium size pumpkin, cut in thin squares

1 1/2 cups of sugar to 2 cups of pumpkin chips

1/2 cup of fresh ginger root, cut in small pieces

1 dozen lemons, cut small

Put all together and let stand overnight, then put on a slow fire and let boil until soft, about 4 hours. Take out pumpkin, leave lemon, ginger and juice, and boil until it comes to a sirup and is thickened. Put fruit back in pot; let it come to a boil, put in jars while hot and seal.

Contributed by Mrs. Frank W. Kirtz of St. Louis

 

Grandmother's Mince Meat

2 ounces citron (chopped)

3 lbs. raisins

3 lbs. currants

2 1/2 lbs. suet (ground)

5 lbs. beef (ground)

4 quarts apples (cut up small)

1 Tablespoon salt

2 lbs. brown sugar 

1 quart molasses

1 Tablespoon pepper

2 Tablespoons ground cloves

2 Tablespoons cinnamon (ground)

1 Tablespoon mace

2 Tablespoons nutmeg (ground)

2 lemons ground up

1 quart cider

 

Mix well together and heat. Then put in mason jars till ready to make your pies.

This makes about 9 quarts.

Contributed by M. F. P. from Wellston, Mo.

Mustard Pickle

2 large cucumbers or 6 pickles

1 quart of onions (little white)

2 quarts of green tomatoes

1 quart of string beans

2 heads of cauliflower

6 green peppers (sweet)

2 quarts of vinegar

5 cups of sugar

1 1/2 cups of flour

4 teaspoons celery seed

2 teaspoons turmeric

1/4 pound of Colman mustard

5 c regular table mustard 

 

Salt green tomatoes and green peppers over night, press out salt water next morning, cook string beans and cauliflower in salt water till tender, drain off water.

Mix flour and vinegar and let it come to a boil, then chop all the rest and let it all come to a good boil and put in mason jars. This makes 5 quarts. 

Contributed by Miss Alma Wiesemann of St. Louis, Mo.

 

Pepper Hash

24 green mango peppers

24 red mango peppers 

2 or 3 common red peppers

15 large onions

Grind all, not too fine, scald and let stand five minutes. Drain, scald again and let stand ten minutes then drain and add 2 tablespoons salt, 3 cups sugar, 1 1/2 quarts vinegar. Boil twenty minutes then put in jars and seal.

 

Contributed by Mrs. M. D. Lotter of Moberly, Mo.

Plum Conserve

 Cut 4 quarts of plums into quarters, removing the pits. Cut 4 oranges in tiny cubes and dice the rinds of 2 of them. To this mixture add 1 pound seeded raisins, 5 pounds sugar, 1 pound English walnuts, shelled and broken. Put into a granite kettle and cook one-half hour or until it will jell. Try it by cooling a spoonful in a saucer. While it is cooking, stir from time to time to prevent burning and do not let it cook too fast. 

Contributed by Miss Amy L. Block