Fruit recipes

Cook crab apples and sweet or wild plums separately till soft, when rub through colander and measure. To each three quarts of crab apple allow one quart of the plum. Mix and weigh and allow one pound sugar to each of fruit. Cook slowly and very carefully, that this may not burn, till smooth and thick. Place in marmalade pots and when cold seal as for jelly. Crab apple and apple, or crabs and quinces may be used together for marmalade or any of the berries, citrus, or other distinctively flavoured fruits. They may be put up at different seasons and combined later. APPLE AND QUINCE MARMALADE See Quince Marmalade No. 2. APPLE AND BLACK CURRANT MARMALADE Use equal parts of currants and apples, cooking separately, when soft putting through colander and mixing pulp. Cook the pulp and juice (strained off) till thick, when add equal weight of sugar and cook till of desired consistency. LEMON AND APPLE MARMALADE See Lemon Marmalade. Cook the lemon and apple separately and allow equal parts of lemon and apple. APPLE JAM Pare, core, and weigh tart apples, allowing for four pounds of apples four pounds of brown sugar. Chop apples, meantime making a syrup of the sugar with as little water as can be used; add apples, the grated peel of four lemons, and a little ginger root. Simmer till the fruit pulp is translucent and golden in colour, when place in small jars. - Loaf sugar may be used, the lemon and ginger omitted, and the pulp cooked longer. TO MAKE CIDER It is generally reckoned that the richest cider is made from the sweetest apples. As it comes from the press pour it into a tub prepared by boring a hole in the bottom (the plug put in very loosely), and filled with alternate layers of charcoal and gravel. As fast as it filters through put it in a clean “‘white oak’’-cask in a cool cellar andlet remain open till fermentation has ceased, then bung tight. TO KEEP CIDER SWEET No. 1. A handful of hops boiled with a little treacle or ‘honey and added to the acetified cider will assist in keeping it sweet. No. 2. For each barrel allow eight kitchen table spoonfuls of white mustard seed. Pour in with the cider. No. 3. If made after freezing time cider may be kept sweet (if it is free from water) by being kept in a temperature just above freezing point. It may be boiled down one-fourth after making, which will be an additional safeguard against any change in it. BOILED CIDER Boil down till thick as molasses, then bottle. To serve it dilute with charged (carbonated) water ice cold, or hot water, spiced. CIDER VINEGAR Pour half as much water on the pulp remaining after squeezing out the cider as there was of the juice. Let it ferment then press out the pulp and barrel the liquid. Or, as apples are used in the kitchen, boil the skins and cores in as little water as possible, sweeten with a little molasses, and let ferment. Apples which are not keeping well may be boiled and the liquor strained off, a little molasses added, and let ferment. With crab-apples reduce the pressed juice onethird, then treat as above. TO DRY APPLES, ALSO TO PACK Extremely acid fruit is best for retaining flavour when dried. Cut in slices, string or merely place on shallow trays, drying in fruit-dryer, in cool oven or sun. If dried in the sun, heat over steam before putting away to destroy any possible insect eggs, and while. drying cover with mosquito nettingto protectfrom insects. In packing apples away for winter keeping or shipping, if elder blossoms are placed between layers a delicate flavour is given. CIDER EGG NOG To one egg whipped, then slightly sweetened with sugar, allow one glass of cider. Sprinkle with grated nutmeg and serve with shaved ice. Or serve hot. APPLE WATER—“A CoolingDrink in Fevers”