The Samaritan cookery book

Wash, dry, and cut up roughly the fruit, removing all pips. Cover with 10 pints of cold water and let it stand 24 hours. Then boil for 2 hours, strain, and allow 1 lb. sugar to every pint of juice, and boil rapidly for 10 minutes. Soak the pips in some of the water, and add to the juice. This is best made in spring. Miss A. W. Watson, Dalmuir. RED CURRANT JELLY* To 3 lbs. currants allow i lb. raspberries. Take a large bowl and weigh it. Then squeeze the fruit through a linen cloth (not too thick). After all the juice is squeezed into the bowl weigh again, and to every pound of juice allow lbs. best ground loaf sugar or Glebe sugar. Stir till quite dissolved then dish. By rubbing forefinger in the mixture you will know when the sugar is all dissolved Let as little time as possible elapse between squeezing and adding sugar, and dish before the mixture has time to thicken in the bowl. Miss Helen Taylor. WILD RASP AND RED CURRANT JELLY. 2 quarts red currants. | 4 quarts wild rasps. 7 lbs. lump sugar. Clean the fruit, put it into a preserving pan with 2 quarts of water. Boil over a moderate fire for one hour, stirrring and bruising the fruit pretty constantly all the time. Turn it into a jelly bag and allow it to strain over night. Next day pour the fruit juice into the pan, boil briskly for half an hour to evaporate the water. Add 7 lbs. of lump sugar and boil very quickly for 2\ minutes, or more slowly for half an hour. Miss Gardiner, Sibbaldbie, Lockerbie. APPLE JAM. Apples (russets). | Sugar. Pare and core as many apples as may be wanted, cut in half inch squares, or irregular pieces about that size. Weigh the pieces of apple and cover with the same weight of granulated sugar. Set aside for 48 hours, pour off the syrup into the preserving pan and bring it to the boil ; then add the apple chips, and boil slowly without stirring till they are transparent. Mrs. Dobie, Craigielea, Maxweiltown APRICOT JAM. 1 lb. dried apricots. | 2J lbs. sugar Juice of 1 lemon. Soak apricots for 48 hours in sufficient water to keep them covered. Put water in which they have been soaked with sugar, and when boiling add the fruit and boil till it jellies. Add lemon juice before dishing. The apricots should be cut in two. A. J. S CITRON MARMALADE. To each pound of fruit allow — i lbs. crystallized sugar | 2 pints of water. Pull the citrons just as they show signs of turning yellow, keep in a cool dry place for a few days until they are a little riper, but not long enough for them to get dry. Quarter the citrons, take out pips and all stringy bits, and steep in cold water. Cut the peel very thinly, and put it in a large basin with the quantity of water for 24 hours. Boil the pips, &c., separately and strain. Boil peel and pulp i| hours without sugar, then add sugar and boil another hour before dishing Fruit to be weighed before cutting up. Mrs Thomson, Kilmardinny, Milngavie. ORANGE MARMALADE. Cut up oranges and remove pips, which are to be put into a bowl and covered with boiling water. Take out pulp of orange and cut it up roughly. Then cut skins as finely as possible. Take pulps and skins together and measure with a tumbler into stone jar, then put in water in proportion of three tumblers of water to one of pulp. Leave to soak for 12 hours, then boil for half an hour.