Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

¼ lb. ginger root or 2 oz. crystalized ginger

Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root.

APPLE, QUINCE, PEACH, PEAR OR PLUM JAM

1 cup left-over cooked fruit or pulp from skins and core

¾ cup corn syrup

2 tablespoons vinegar

½ teaspoon mixed ground spices, allspice, cloves and nutmeg

Cook slowly until thick.

PUMPKIN OR CARROT MARMALADE

Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses.