Dora's cook book

Cut small and core an equal weight of tart apples and quinces. Put the quinces in a preserving kettle, with water to cover them, and boil till soft; add the apples, still keeping water to cover them, and boil tiil the whole is nearly a pulp. Put all into a jelly bag, and strain A ~ <5 t 2 ae NaF J JELLIES, JAMS, ETC. | 239 without pressing. To each quart of juice | allow two pounds of loaf sugar. Boil together half an hour, TAPIOCA JELLY. Eight ounces of tapioca soaked in one gallon fresh water five hours, add the peels of eight lemons and set all on to heat, simmer till clear, add the juice of eight lemons, with wine and sugar to taste. GRAPE JAM. Boil grapes soft and strain through a sieve. Weigh the pulp thus obtained, and put a pint of pulp to a pound of sugar. Boil twenty minutes, stirring often. PINEAPPLE JAM. To one pound of grated pineapple add three quarters of a pound of best white sugar ; boil ten minutes. GOOSEBERRY JAM. To eight pounds of ripe gooseberries, add four pounds of loaf sugar, break them well, and boil them together an hour. Put in jars and seal down. RHUBARB JAM. Cut the rhubarb into small pieces, put a pound of syrup to every pound of rhubarb, and let stand over night; pour the syrup from it and boil till it thickens ; then add the rhubarb and boil slowly fifteen minutes. Put into jelly tumblers. CHERRY JAM. To twelve pounds of ripe cherries, add twelve pounds of sugar; break the stones of part, and blanch them ; then put them to the fruit and sugar, and boil all gently, till the jam comes clear from the pan. PRESERVED PEARS. Pare and core the pears, boil in water until tender, make a syrup of one pound of sugar to one pound of fruit. Boil the fruit until clear. APPLE PRESERVES. Equal quantities of sugar and apple minced fine, boil the sugar, allowing to every three pounds a pint of water, when thick add the apples, the grated peel of two-lemons, and a little root ginger. PRESERVED PEACHES. Take ripe free-stone peaches; pare, stone and quarter them. To six pounds of the peaches allow three pounds of sugar. Strew the sugar among the peaches, and set them away in a covered vessel. Next morning put the whole into a preserving kettle, and boil it slowly for two hours, skimming it well. PRESERVED RASPBERRIES. Choose raspberries not too ripe, take the weight of them in sugar, wet the sugar with a little water, and put JAMS, JELLIES, ETC. —— 241 in the berries ; boil them soft. Take care not to break them ; when clear, take them up, boil the syrup until it is thick enough ; then put them in again. Do not seal them down until cold. PINEAPPLE PRESERVE. Peel a pineapple rather thickly, so that no black spots may be left, and cut it into slices of a quarter of an inch in thickness. Make a syrup with half a pound of loaf sugar to halfa pint of water. When this is made, put the slices of fruit into it, and let them boil together for ten minutes; then carefully remove the slices with a spoon, put them into a jar, pour the syrup over them, and let them stand for two days. At the end of this time, drain the syrup off, add to it another quarter of a pound of sugar, and boil it up again, without the fruit, pouring it over it, when done, as before. Repeat this operation once again at the end of two more days, again adding a quarter of a pound of sugar to the syrup; and when cold the preserve will be ready for use. Keep air-tight. PRESERVED CHERRIES. Stone the cherries, and to every pound of fruit allow a pound of sugar, which boil up with the juice; after you have skimmed, throw in the cherries, and let them boil until the syrup is rich. TOMATO PRESERVES. Peel and take all the seeds out of ripe tomatoes ; put into a preserving kettle with one-half pound of sugar to f #