The International Jewish Cook Book / 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; / the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

by Florence Kreisler Greenbaum

JELLIES AND PRESERVES

General Remarks
Jelly Glasses—To Cover
Apple Jelly
Blackberry Jelly
Crab-apple Jelly
Cranberry Jelly
Currant Jelly
Grape Jelly
Neapolitan Jelly
Quince Jelly
Raspberry Jelly
Raspberry and Currant Jelly
Strawberry Jelly
To Test Jelly Made at Home
Utensils for Jelly Making
Winter Jelly, A

PRESERVED FRUIT

Amber Marmalade
Apple Butter
Apple and Quince Conserve
Cherry Conserve
Cherry Marmalade
Citron Preserve
Damson Jam
German Prune Butter
Gingered Pears
Gooseberry Relish
Grape Conserve
Grape Preserves
Jellied Quinces
Marmalade—Directions
Orange Marmalade
Peach Butter
Peach Syrup
Pickled
Cantaloupe or Muskmelons
Crab-apples
Figs
Husk Tomatoes
Peaches
Pears
Plums
Plum Conserve, No. 1
Plum Conserve, No. 2
Preserved
Blackberries
Cherries
Damson Plums
Figs
Peaches
Pineapple
Quinces
Strawberries
Quince Cheese
Raisin Compote
Raspberry Jam
Rhubarb and Orange Marmalade
Spiced or Pickled Apples
Spiced or Pickled Cherries
Spiced Cucumbers
Spiced German Plums
Spiced Grapes
Strawberries and Pineapple
Strawberries in the Sun
Tomatoes
Watermelon Pickle

BRANDIED FRUITS

Brandied Cherries
Brandied Peaches
Brandied Pears
Brandied Quinces
French Prunes in Cognac
Melange

CANNED VEGETABLES

Directions for Canning

VEGETABLES PRESERVED IN BRINE

Boiled Beans
Corn
Early Fall Vegetables
Mock Olives (Plums)
String Beans (Raw)