The second is as follows : Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gath- ered in dry weather. Cover the jars tight and put them in a dry place. The contents will keep for six or eight months, and the flavor of the fruit will be excellent. TO PRESERVE FRUIT WITHOUT SUGAR. Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner — to be used the same as fresh fruit. Gather the fruit before it is very ripe ; put it in wide-mouthed bottles made for the purpose ; fill them as full as they will hold and cork them tight ; seal the corks ; put some hay in a large saucepan, set in the bottles, with hay between them to prevent their touching ; then fill the saucepan with water to the necks of the bottles, and set it over the fire until the water is nearly boiling, then take it off ; let it stand until the bottles are cold. Keep them in a cool place until wanted, when the fruit will be found equal to fresh. NEW METHOD OF PRESERVING FRUIT. A NEW method of preserving fruit is practiced in England. Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiling water over them and allow them to soak for twenty minutes and then add sugar to suit the taste✪ Method of Preserving Fruit. The fine flavor of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the original fruit, differing with the supply and price of the latter ; the keep- ing qualities are excellent, so that it may be had at any time of the year and bears long sea- voyages without detriment. No peeling or coring is required, so there is no waste. FRUIT JELLIES. Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire ; let it boil, closely covered, until the fruit is PBESEEVES, JELLIES, ETC. 411 broken to pieces ; strain, pressing the bag, a stout, coarse one, hard, put- ting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins ; to each pint of juice allow a pound of loaf sugar; set the juice on alone to boil, and, while it is boil- ing, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring it to prevent burning; boil the juice just twenty minutes✪ Fruit Jellies from the time it begins fairly to boil; by this time the sugar should be very hot; throw it into the boiling juice, stirring rapidly all the time ; withdraw the spoon when all is thoroughly dissolved ; let the jelly come to a boil to make all certain; withdraw the kettle instantly from the fire ; roll your glasses and cups in hot water, and fill with the scalding liquid ; the jelly will form within an hour ; when cold, close and tie up as you do preserves. CUERANT JELLY.

AI-modernized reading of the original text

The second is as follows : Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gathered in dry weather. Cover the jars tight and put them in a dry place. The contents will keep for six or eight months, and the flavor of the fruit will be excellent. TO PRESERVE FRUIT WITHOUT SUGAR. Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner — to be used the same as fresh fruit. Gather the fruit before it is very ripe ; put it in wide-mouthed bottles made for the purpose ; fill them as full as they will hold and cork them tight ; seal the corks ; put some hay in a large saucepan, set in the bottles, with hay between them to prevent their touching ; then fill the saucepan with water to the necks of the bottles, and set it over the fire until the water is nearly boiling, then take it off ; let it stand until the bottles are cold. Keep them in a cool place until wanted, when the fruit will be found equal to fresh. NEW METHOD OF PRESERVING FRUIT. A NEW method of preserving fruit is practiced in England. Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiling water over them and allow them to soak for twenty minutes and then add sugar to suit the taste. The fine flavor of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the original fruit, differing with the supply and price of the latter ; the keeping qualities are excellent, so that it may be had at any time of the year and bears long sea- voyages without detriment. No peeling or coring is required, so there is no waste. FRUIT JELLIES. Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire ; let it boil, closely covered, until the fruit is broken to pieces ; strain, pressing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins ; to each pint of juice allow a pound of loaf sugar; set the juice on alone to boil, and, while it is boiling, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring it to prevent burning; boil the juice just twenty minutes from the time it begins fairly to boil; by this time the sugar should be very hot; throw it into the boiling juice, stirring rapidly all the time ; withdraw the spoon when all is thoroughly dissolved ; let the jelly come to a boil to make all certain; withdraw the kettle instantly from the fire ; roll your glasses and cups in hot water, and fill with the scalding liquid ; the jelly will form within an hour ; when cold, close and tie up as you do preserves. CUERANT JELLY.

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Method of Preserving FruitFruit Jellies

Original White House Cookbook