The Landmarks club cook book

Halve and quarter nice, large green apples. Take out the cores, wash and put them in a preserving kettle, with water enough to cover well. Let them boil until quite tender ; take off and drain first through a colander, then a jelly bag. To every cup of juice add one cup of sugar. Let the juice come to a boil before putting in the sugar. Will jell in a few minutes. Mrs. J. B. Duke. APRICOT JAM. Three-quarters as much sugar as peeled apricots. Drop them into a syrup made of the sugar. Cook forty minutes. A few minutes before taking the juice from the stove put in a few of the cracked nuts of the apricots. Mrs. Peters, San Francisco. APRICOT MARMALADE (ENGLISH). To every pound of ripe apricots (weighed after being stoned and skinned) allow one pound of sugar. Strew the sugar over the apricots, which should be placed on dishes, and let them remain for twelve hours. Break the stones, blanch the kernels and put them with the sugar and fruit into a preserving pan. Let them simmer very gently till clear. Take out the pieces of apricot singly as they become so, and as fast as the scum rises, carefully remove it. Put the apricots into small jars; pour over them the syrup and kernels. Cover the jam with pieces of paper dipped in salad oil and stretch over the tops of jars tissue paper cut about two inches longer, and brush over with the white of an egg. When dry it will be perfectly hard and air tight. Mrs. William S. Cross BRANDIED CHERRIES. Pound for pound sugar and fruit. Cook slowly five hours. When putting in jars, add half cup brandy to each pint jar. MRS. Jerry Conroy. BRANDIED CHERRIES. To one pound of cherries take one pound of sugar. Make a syrup of the sugar, add a little water and cook the fruit until tender. Skim out the cherries and boil down syrup until quite thick. Fill your cans three-quarters fruit and syrup, then put in raw brandy to fill. MRS. J. D. Hooker. CITRON PRESERVE. Cut citron into small pieces ; let stand over night in salt water. Drain and boil in water till soft enough to pierce with a broom splint. Make a syrup of one pound of sugar to a fruits, jellies, etc. pound of fruit ; add one lemon cut into small pieces to every two pounds of fruit. Boil all together till thick. Mrs. Herman Hellman. CRANBERRIES. Put three pints of washed berries in a granite kettle. On top of them put three cups of granulated sugar and three gills of water. After they begin to boil, cook them ten minutes, closely covered. Do not stir them. Remove the scum. They will jell when cold, and the skins will be soft and tender. Mrs. Capen. CRANBERRY SAUCE. One quart cranberries, iy2 cups sugar, juice half lemon. Cook slowly and put in mold. Mrs. Jerry Conroy. FIG JAM. Wash and wipe white figs ; peel black ones. Cut in halves if medium sized; if large, cut in thirds. To eleven pints of figs (heaped measure) use seven pints of sugar. Put all the fruit and four pints of sugar in a kettle without water. Add the thin rind of four lemons, an ounce of cinnamon, stick, and let come to a boil gradually. Then boil rapidly for thirty minutes, stirring all the time. Add the remaining three pints of sugar and boil ten minutes. Bottle and seal. If ginger is liked, a small piece of the ginger root may be put in each jar when bottling. Mrs. E. B. Millar. GREEN FIG PRESERVE.