Buckeye cookery

There is still another way, which saves the necessity of handling the peel after it is boiled; it is to grate the yellow rind from the orange, then tie it in a muslin bag, and boil until soft, which you can tell by rubbing a little of it between the thumb and finger ; it is then ready for the other ingredients ; put the whole in a Aereclain kettle, or in a bright tin preserving-pan, and boil about an hour; when it begins to thicken it must be tried occasionally, by letting a little cool in a spoon laid on ice. To prevent its burning, pass the spoon often over the bottom of the kettle; when it is thick as desired put it in tum- blers and cover with paper.—Mrs. Elizabeth S. Miller in “ In the . PracH MARMALADE. | - Choose ripe, well-flavored fruit, and it is well to make with pre i 252 ; PRESERVES, serves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the _ peaches begin to be tender ; add sugar in the proportion of three- fourths pound sugar to one pound fruit,.continue to boil and stir for an hour longer, and put up in jars, pressing paper over them as | directed for jellies. QuINcE MARMALADE. Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with just water enough to cover, boil till tender, and skim out carefully; make a syrup of the sugar and the water in which the quinces were boiled, let come to boiling point, skim well, and drop the quinces gently in; boil fifteen minutes and dip out care- fully into jelly-bowls or molds. The syrup forms a jelly around the fruit so that. it can be turned out on a dish, and is very palat- able as well as ornamental. In this way quinces too defective for aig may be used. —Mrs. Mary A. Cooper. : Driep APPLE SAUCE. i Tae over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten, and season with cinnamon very highly. Never add sugar until about five min- utes before removing from the stove, otherwise the fruit will be tough- ened and hardened. Follow the same directions in preparing dried peaches, only do not mash or season so highly. Cook in porcelain, without stirring. A few raisins added improve the apple sauce. — BortED CrIpER APPLE SAUCE. Pare, quarter and core apples sufficient to fill a gallon porcelain ; kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking ‘one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in the same way.— Mrs. W. W. W. SD PrcenrEn Chana: Boil the citron in water until it is clear and soft ore to. be” ae pierced with a fork; take out, put into a nice syrup of sugar and water, and boil until the sugar has penetrated ihe Take out and spread on_dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers. |