The Blue grass cook book

1 pinch cayenne pepper and boil for 2 hours. Bottle while hot. Preserves APPLE MARMALADE f pound sugar to 1 pound of fruit. Use tart apples. Add water and cook to a thick pulp. Measure and add f pound of sugar to 1 pound fruit. Stir well all the time to keep from burning, and remove the scum as it rises. Flavor with cinnamon and lemon to taste. Put in stone jars and cover well. BLACKBERRY JAM (No. 1) Wash and pick the berries and mash well with the hands. Be sure to squeeze out the heart, which is very hard. Weigh the fruit and put f pound sugar to 1 pound fruit. Boil in a porcelain kettle. Remove scum as it rises and stir constantly to prevent sticking at bottom. Let it cook till thick. BLACKBERRY JAM (No. 2) Use recipe above, but strain through a colander and remove the seed before cooking. This makes a clear jam, and many people prefer it. DELICIOUS APPLE Mrs. J. W. Fox If sour apples are used, take 1 pound sugar to 1 pound fruit. If sweet apples are used, take f pound of sugar to 1 pound fruit. Make a rich syrup of sugar and water and boil till thick. Slice ^ lemon and drop in syrup. Pare and core the apples and drop them whole in the syrup a few at a time and cook till they can be pierced with a fork. Remove fruit and put in glass jar, and drop more apples in the syrup. Boil the syrup that is left till quite thick and fill the jars. FRANKFORD PRESERVED ORANGES Mrs. Francis McCormick Remove the outside skin as thin as possible with a sharp knife and boil the oranges in water till they can be pierced with a straw. Make a small hole and take out each seed with the handle of a teaspoon. Add sugar to the water — 2 pounds of sugar to 1 pound of fruit — and skim before putting the oranges in. Boil till clear. GINGER PEARS Mrs. Simms Ginger pears are a delicious sweetmeat. Use hard pears. Peel, core, and cut the fruit into very thin slices. For 8 pounds of fruit, after it has been sliced, use the same quantity of sugar, the juice of 4 lemons, 1 pint of water, and | pound of ginger root sliced thin. Cut the lemon rinds into as long and thin strips as possible. Place all together in a preserving kettle and boil slowly for an hour. ORANGE MARMALADE Remove the rind and seeds from the oranges. Cut the rind of i in fine strips and parboil in water till enough of the bitter has been removed and sufficient taste remains to flavor the pulp nicely. Cut up the pulp as fine as possible and mix with the rind. To every pound of fruit add 1 pound of granulated sugar. Put into a preserving kettle and stir slowly all the time it is boiling. When it is a clear golden color, it is done. This is delicious with ice cream, plain cream, or on pastry puffs. PEACH CONSERVES Mrs. Cyrus McCormick Pare, quarter, and remove the stones from yellow cUng peaches. To every 4 pounds of fruit make a syrup of 1 pound of cut loaf sugar and f teacup of water. Drop the peaches in, a few at a time, and boil till clear and tender. Spread on large dishes and drain off all juice. Sprinkle with granulated sugar