Page 52 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

GRAPE CONSERVE URSULA JGHKSO1?

3 lbs seeded grapes (black) 1 lb pecans , broken
6 C sugar into small pieces

Cook grapes and sugar together until it forms a
smooth paste of jelly-like consistency.
To this, add the juice of one orange and the peel
of 1/2 orange, cut into small pieces. Add nut meats
5 minutes before removing from fire. Seal in jars.
To prepare grapes: Separate skins from pulp and cook
pulp until the seeds can be removed by pressing the
fruit through a colander. Boil skins with a little
water until tender. If making grape jam, use 1 pound
of fruit to 1/2 pound sugar.

KUMQUAT CHIPS BARBARA LESLIE

Clean kumquats thoroughly, sprinkle with soda, using
1 T to 1 -lb fruit. Pour sufficient boiling water over
this to cover fruit. Let stand for 10 minutes. Pour
off water and rinse thoroughly. Three changes of water.
Boil fruit for 10 minutes well covered with water.
Drain. Now cut kumquats into quarters with sharp shears.
.Drop the slices into a boiling sugar solution prepared
by dissolving 1 cup sugar in 2 cups water. Boil for
3 0 minutes. Allow to stand until cool and the next
day, boil for 30 minutes in the same sugar solution.
Remove and place on a platter to dry. The chips may then
be rolled, in sugar.

www.LakeCityHistory.com LCH-UUID: A9D3293D-C3F7-4D62-A0B2-C7896C19EE69