My best 250 recipes

cherries; cover and push the kettle over a moderate fire where the cherries may simmer gently until transparent. Pour off the syrup, spread the cherries on dishes, cover with glass and stand in the sun to dry. Bring them in as the sun goes down ; if they are not quite dry put them out the next day. They may then be dusted with granulated sugar and put aside for keeping. This recipe will answer for candying all kinds of fruit. PEACH LEATHER This is really a fruit paste, and is exceedingly nice for school luncheons during the winter. Wash half a peck of peaches, cut them in halves, and remove the stones. Weigh the peaches, and to each pound allow a quarter of a pound of sugar. Put the peaches in a porcelainlined kettle, cover and stew slowly, stirring now and then, until the mass is smooth and rather dark. Add the sugar and continue cooking until, when you put a teaspoonful in a saucer and cool it, it is sufficiently hard to roll or handle like a soft ball. When done turn into tumblers, and stand aside to cool just as you would jelly. Then cover either with lids that have been sterilized or with paraffin and paper. Apples and quinces may be used in the same way. 68 My Best 250 Recipes GOOSEBERRY JAM To eight pounds of ripe gooseberries allow one quart of currant juice and five pounds of granulated sugar. Top and tail the fruit. Put the sugar and the currant juice in a porcelainlined kettle, boil and skim; then add the gooseberries, let them simmer gently for three-quarters of an hour; then stand them aside for two days. Bring again quickly to boiling point until each berry is perfectly transparent. Pour at once into pots, and when cold cover with paraffin or oiled paper and keep in a dry place. During the cooking stir the jam frequently. This is a delicious preserve to serve with the salad course. ORANGE MARMALADE Take an equal weight of fine oranges and sugar; allow to each twelve oranges one shaddock. Grate the yellow rind from half the oranges, cut them in halves crosswise; with a spoon take out the pulp, rejecting the seeds but saving all the juice; add the pulp of the shaddock ; add the rind to the pulp. Bring to boiling point, add the sugar, and boil until it seems thick on cooling. Pour at once into tumblers, and cover when cool with paraffin and paper. My Best 250 Recipes 69 ORANGE HONEY Grate the yellow rind from two fine oranges and add to it two pounds of strained honey. Remove the juice and pulp from one dozen oranges ; this should measure at least a quart; add this to the honey. Turn the whole in a preserving-kettle and boil carefully for half an hour; then put it into pots, and when cold cover with paraffin or oiled paper. QUINCE CHIPS Pare, quarter and core nice ripe quinces ; cut each quarter into thin slices ; weigh, and to each pound allow a pound of sugar. Put the quince chips in a porcelain-lined kettle, cover with boiling water, boil rapidly for ten minutes, and drain. This water may be saved for flavoring apple sauce or other dishes. Put the quince chips back in the porcelain-lined kettle with the sugar, add half a cupful of water, cover the kettle, and stand it on the back part of the stove where the sugar will slowly melt, and then cook the quinces until they are dark red and transparent. Lift each piece with a skimmer and place on a sieve to dry. When dry roll in granulated sugar and put aside to use as a sweetmeat. 70 My Best 250 Recipes RASPBERRY VINEGAR