Easy dishes for small incomes, or, The housewife's guide to practical cookery

ginger in rather less than half a pint of boiling water. Cover closely. 4. On the second day put the apples into a preserving pan with the water drained from the ginger, and boil until the apples and the syrup look clear, about one hour. 5. Throw in the rind of a lemon before taking the pan from the fire. 6. Pour into jars. Leave them uncovered for a day or two, and then tie down with paper and bladders. N.B. — Care must be taken when stirring not to break the fruit. APPLE JELLY Ingredients : Apples Preserving Sugar Rind and Juice of a Lemon, 1. Wash and dry the apples. 2. Slice them into a preserving pan. 3. Place on the fire and pour on sufficient water to cover the apples. 4. Simmer for six or eight hours. 5. Strain through jelly bags. 6. Allow three quarters of a pound of sugar to every pint of juice. Add the rind and juice of the lemon. 7. Bring to a boil, and boil from three quarters of an hour to one hour. 8. Remove the scum as it rises. 9. Pour into jars, cover with paper and store in a dry place. TO BOTTLE FRUIT 1. Pick the fruit carefully and put into clean dry bottles. 2. Cover with bladders and tie a band of hay round each bottle. 3. Stand the bottles in a large pot of cold water, reaching up to the necks. 4. Let the water boil, prick the bladders when they begin to rise. 5. As soon as the water boils, remove the pot from the fire and take out the bottles when they are cold. 6. On the following day remove the bladders and strew a thick layer of crushed sugar in each bottle. 7. Fit the bottles with corks and cover with wax, resin or bottle cement. N.B. — Do not use Castor Sugar. DAMSON CHEESE 1. Pick off any stalks and wipe the fruit with a clean cloth. 2. Place the damsons in a brown jar and tie down with paper. 3. Bake in a slow oven until the fruit is quite soft. 4. Rub through a colander. 5. Measure the juice and allow one and a quarter pounds of crushed lump sugar to every quart of juice. 6. Put the sugar and juice into a preserving pan and boil over a clear fire until the preserve is quite stiff, stirring continually for about two hours. 7. Crack the stones, blanch the kernels and put them into the pan a few minutes previous to pouring the fruit into the pots. 8. Pour into small pots and when cold tie down with paper. 9. Store in a dry cupboard. LEMON MARMALADE 1. Choose lemons with clear skins. 2. Cut each lemon in half and squeeze out the juice and pulp. 3. Boil the rinds in water until tender, changing the water three times. 4. Pound the rinds in a mortar. 5. Pass the juice and pulp through a sieve and weigh with the pounded rind. 6. Put the fruit into a preserving pan with double the weight of sugar. 7. Bring to a boil and simmer over a clear fire for three-quarters of an hour. 8. Pour into warm jars and when cool tie down with brandy papers and fasten securely. ORANGE MARMALADE Ingredients : Four and a half pounds of Seville Oranges (cut up) Eighteen pounds of sugar Eleven and a half pints of Water. 1. First wipe and then peel the oranges. Shred the peel. 2. Slice the oranges finely, removing the white skin and pips. 3. Weigh the fruit and peel and place in a large basin. 4. Pour the water over and soak for twenty-four hours.