Mrs. Maclurcan's cookery book

768— TO PRESERVE CUMQUATS (Another Way). Mode. — Let them lie twelve hours in salt and water, wash them in clean water to remove the flavor of salt, put them in the preserving pan with plenty of cold water and let them boil gently until tender ; keep filling up with boiling water as the fluid decreases, but do not let them boil too fast as the fruit will burst. Take out very carefully and lie them on a folded cloth to drain, cover with another cloth to keep them hot while you prepare the syrup, in which boil them gently until they are a rich golden color. When the syrup will jelly on a plate it is sufficiently boiled. Jams and Preserves. 769— MANGO JAM. 1 lb. fruit 1 lb. sugar. Mode. — Get mangoes that are just about to ripen> peel them, slice and remove the stone, weigh the fruit only, then put it into a preserving pan with the sugar, allow it to simmer for four or five hours, then when cool put into preserve jars. 770— CANNED PEACHES. 6 doz. peaches 2 lbs. sugar 3 pts. water. Mode. — Allow the water and sugar to come to the boil, then halve the peaches and peel them, boil them in the syrup until you can run a clean hat pin through easily. Pour into the jars boiling, fill them very full and cork down, allow them to stand in a warm place until cool, then place them in the store room. The mason jar is the best. 771_QUINOE JELLY. 12 lbs. quinces 2 doz. cloves 12 lbs. sugar 1 pt. water. Mode. — Peel the quinces and cut them up into small pieces, leaving the seed ; put them into a preserving pan with the sugar, cloves and water ; allow them to simmer gently for four or five hours ; watch closely that the syrup does not catch the saucepan ; then close the preserving pan down with a piece of brown paper under the lid, and allow it to simmer for another two hours. Strain through a piece of mosquito net ; place in the preserve jars • when cold close tightly and keep in a cool, dark place. 772— OEANGE JAM. 8 oranges 2^ qts. of watei 5 lbs. sugar. Mode. — Wash the oranges, wipe perfectly dry with a nice clean cloth ; cut into thin round slices ; take out the seed and the little round of pith in the centre of the slices ; Jams and Preserves, soak for twenty -four hours in two and a half quarts of water ; place the whole in a preserving pan and boil for two hours ; add five pounds of sugar and boil for two hours longer ; it should then be thick enough to take up, if not, boil a little longer. It ought to be a golden colour and quite clear. Place in jars and cover down when cold 773— OEANGE STEAWS. 12 oranges 1 lb. sugar. Mode. — Take the peel of the oranges and throw into cold water and boil until the peel is tender, using plenty of water and changing it after an hour's boiling, as the water gets very bitter. Put the peel in a colander to drain, and when cool, cut in long narrow strips with scissors, make a syrup of one pound of sugar, put into it one pound of orange peel and boil for twenty-five minutes. Take out the strips from the syrup with a fork and place upon plates to dry near the fire. Takes about two days for straws to dry sufiiciently to pack in boxes. 774— FEUIT SALAD. 3 apples 2 or 3 oranges 1 small pineapple 4 granadillas (or 1 2 passion 1 small pawpaw fruit) 3 bananas 1 tin Skinner's Cape goose- ^ pt. wine (hock or sherry) berries 4 tablespoonfuls of sugar.