The Central cook book

12 pounds fruit. 6 pounds sugar. 1 pint vinegar. Cloves and spice to suit the taste. Boil vinegar, sugar and spices together three successive mornings and the third morning cook all together. Miss JANIE Harrington. Peach Jelly Pare the peaches, take out the stones, then slice them. Add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked. Then strain and to every pint of the juice add the juice of a lemon. Measure again and allow one pound of sugar to each pint of juice. Heat the sugar very hot and add, when the juice has boiled, twenty minutes. Let come to a boil and take instantly from fire. Mrs. J. E. Sawyer. Orange Marmalade 6 oranges. 11 cups cold water. 1 lemon. 7 cups sugar. Peel oranges, removing skins, and slice thin. Slice lemon with rind on, cover orange and lemon slices with cold water, let stand twenty-four hours. Boil three hours, add sugar and boil one hour. Pour into glasses, cool and cover. Mrs. R. B. Temperon. Ginger Pear 8 pounds pears (hard preferred). 1 quart cold water. 6 pounds sugar. 3 lemons. 1 pound preserved ginger. Pare, core and cut pears in small squares. Heat water and sugar, put in pears and lemons sliced thin, also ginger cut fine. Boil slowly two hours. Good for vanilla ice cream. Mrs. W. P. Barratt. Ask your grocer for Knox Gelatine—take no other Fruit Butters If apples of coarse texture are used it is desirable to cook them and put them through a colander or coarse wire strainer before adding them to the boiled cider. Sweet apples are sometimes used with tart ones. Over-ripe apples are not de sirable. Apple butter is made by boiling down fresh sweet cider to half its original quantity, then adding apples which have been peeled and sliced. ‘The apples either are added directly to the boiled cider and cooked in it until the apple butter is done or are made into apple sauce which is cooked in the boiled cider. The cooking should be continued until the cider and apple pulp do not separate, then the butter will be of the right thickness when cold. To one gallon of cider boiled down to one-half gallon add one gallon of fruit. Sugar should be added after the cooking of cider and apples is about two-thirds done. They should be cooked from four to six hours. About one pound of sugar is used to one gallon of apple butter. It is spiced aceording to one’s perference, about one-half teaspoon each of ground cinnamon, cloves and allspice for each gallon being a common mixture. _ These are stirred into it when the cooking is finished. Pear butter can be made the same way, and is very delicious. Miss Ruta Weatherly. Pickled Pears 10 pounds pears, pealed. 1 quart vinegar. 416 pounds sugar. 4 cup water. 4 cup broken cinnamon and cloves mixed. Place peeled pears (sickle pears are best), leaving stems on, in a crock alternately with layers of sugar, cover with the water and vinegar, let stand over night, drain and to the liquid add spices tied in a bag, soft heads of cloves removed. Heat slowly to the boiling point, when clear add the pears, boil until tender but not soft, place in heated glass jars, using perforated skimmer and cover; when fruit is all cooked and in the can Iift covers and pour the boiling syrup over fruit and seal at once. Miss Bernice Ruta. Pineapple and Pear Marmalade 1 peck pears. 5 pounds sugar. 50-cent can grated pineapple. Juice of 2 lemons. Grind pears through meat chopper and cook one hour. Put in pineapple and cook another hour. Use no water. Stir often to prevent burning or sticking to kettle. Mrs. A, P. Hephrick. KNOX GELATINE makes a transparent, tender, quivering jelly