of cut sugar; boil three-quarters of an hour. Stir con- stantly. PEACH MARMALADE. Peel, stone and cut up ripe peaches into small bits. Take three-fourths pound sugar for each pound fruit, and one cup water to each pound of sugar. Set it over the fire, and when it boils skim it clear. Then put in the peaches; let them boil quite fast, stir and mash them till the whole is a thick jellied mass ; then put into tumblers. PINEAPPLE MARMALADE. The rind of the fruit must be pared off, and all black spots cut out; and the pineapple must then be rasped on a fine grater. Weigh the quantity, and then boil it gent- ly for ten minutes ; take it off the stove, and stir into it by degrees, fourteen ounces of white sugar to the pound of fruit, till itis dissolved. After the sugar is added, the whole must be boiled for fifteen minutes, till it becomes transparent. QUINCE MARMALADE. Pare and remove all blemishes ; allow a pound of sugar to a pound of fruit. ‘They must boil longer than peaches. ORANGE MARMALADE. Quarter large, ripe fruit; remove the rind and seeds, taking care to save the juice. Put the pulp and juice into a porcelain kettle, and mix with it an equal quantity of strained honey, adding sufficient powdered sugar to sweeten it. Boil and skim it tillyery thick, When cold put it in jars, CANNED FRUITS. CANNED CURRANTS. Currants and raisins cooked and canned together make a, delicious sauce. They should be thoroughly cooked be- fore putting the sugar in. As you stir them crush the currants with the spoon, to let the air escape. A good deal of sugar should be used: the pound for pound rule is a goodone, This makes an excellent meat sauce, and pies made with it are luxurious. CANNED PLUMS. Make a syrup of one quart boiling water and four cups of sugar and let boil up, then put the plums in until the bottom of the preserving kettle is covered, and when the skin cracks take up one by one witha silver spoon and put carefully in a glass jar, and when nearly full of plums fill jar with boiling syrup and seal down immediately. warm the jar before filling. CANNED PINEAPPLE, For six pounds of fruit when cut and ready to can make a syrup with two and a-half pounds of sugar and three pints of water ; boil syrup five minutes and strain; then add the fruit, and let it boil up; have cans hot, fill and seal down as soon as possible. 246 ee . anny CANNED FRUITS. 947 CANNED TOMATOES. Cut your tomatoes up and put over tocook with a little salt ; boil them till perfectly soft, then strain them through a colander; turn them back to cook, when they have come to a boiling heat pour them into hot stone jugs, put the cork in tightly,and have some canning ce- ment hot and pour over the cork. CANNED STRAWBERRIES. Toeach pound of fruit add three-fourths of a pound of sugar, let the berries stand till the juice is drawn from them ; pour it into the preserving kettle and let it come to a boil, and remove the scum which rises ; then put the berries in very carefully. As soon as they come thorough- ly to a boil put them in jars and seal while boiling hot, SPICED PEACHES. To four pounds mellow peaches, use ten pounds white ' sugar, one quart good vinegar, and some cinnamon. ‘ake the sugar, vinegar, and cinnamon, and let them come toa boil, and pour over the fruit. Do this three days in suc- cession, and the last day put the fruit into the syrup, a few at a time, and let them boil up. PEACH BUTTER. To one pound of fruit✪ Peach Marmalade allow one pound of sugar ; cook peaches alone until they are perfectly soft, then put in one-half the sugar, and stir for thirty minutes ; then the 248 DORA’S COOK BOOK. remainder of the sugar, and stir for an hour and a-half. Season with cinnamon. PEACHES DRIED WITH SUGAR. ✪ Peaches Dried with Sugar

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of cut sugar; boil three-quarters of an hour. Stir con- stantly. PEACH MARMALADE. Peel, stone and cut up ripe peaches into small bits. Take three-fourths pound sugar for each pound fruit, and one cup water to each pound of sugar. Set it over the fire, and when it boils skim it clear. Then put in the peaches; let them boil quite fast, stir and mash them till the whole is a thick jellied mass ; then put into tumblers. PINEAPPLE MARMALADE. The rind of the fruit must be pared off, and all black spots cut out; and the pineapple must then be rasped on a fine grater. Weigh the quantity, and then boil it gent- ly for ten minutes ; take it off the stove, and stir into it by degrees, fourteen ounces of white sugar to the pound of fruit, till itis dissolved. After the sugar is added, the whole must be boiled for fifteen minutes, till it becomes transparent. QUINCE MARMALADE. Pare and remove all blemishes ; allow a pound of sugar to a pound of fruit. ‘They must boil longer than peaches. ORANGE MARMALADE. Quarter large, ripe fruit; remove the rind and seeds, taking care to save the juice. Put the pulp and juice into a porcelain kettle, and mix with it an equal quantity of strained honey, adding sufficient powdered sugar to sweeten it. Boil and skim it tillyery thick, When cold put it in jars, CANNED FRUITS. CANNED CURRANTS. Currants and raisins cooked and canned together make a, delicious sauce. They should be thoroughly cooked be- fore putting the sugar in. As you stir them crush the currants with the spoon, to let the air escape. A good deal of sugar should be used: the pound for pound rule is a goodone, This makes an excellent meat sauce, and pies made with it are luxurious. CANNED PLUMS. Make a syrup of one quart boiling water and four cups of sugar and let boil up, then put the plums in until the bottom of the preserving kettle is covered, and when the skin cracks take up one by one witha silver spoon and put carefully in a glass jar, and when nearly full of plums fill jar with boiling syrup and seal down immediately. warm the jar before filling. CANNED PINEAPPLE, For six pounds of fruit when cut and ready to can make a syrup with two and a-half pounds of sugar and three pints of water ; boil syrup five minutes and strain; then add the fruit, and let it boil up; have cans hot, fill and seal down as soon as possible. 246 ee . anny CANNED FRUITS. 947 CANNED TOMATOES. Cut your tomatoes up and put over tocook with a little salt ; boil them till perfectly soft, then strain them through a colander; turn them back to cook, when they have come to a boiling heat pour them into hot stone jugs, put the cork in tightly,and have some canning ce- ment hot and pour over the cork. CANNED STRAWBERRIES. Toeach pound of fruit add three-fourths of a pound of sugar, let the berries stand till the juice is drawn from them ; pour it into the preserving kettle and let it come to a boil, and remove the scum which rises ; then put the berries in very carefully. As soon as they come thorough- ly to a boil put them in jars and seal while boiling hot, SPICED PEACHES. To four pounds mellow peaches, use ten pounds white ' sugar, one quart good vinegar, and some cinnamon. ‘ake the sugar, vinegar, and cinnamon, and let them come toa boil, and pour over the fruit. Do this three days in suc- cession, and the last day put the fruit into the syrup, a few at a time, and let them boil up. PEACH BUTTER. To one pound of fruit allow one pound of sugar ; cook peaches alone until they are perfectly soft, then put in one-half the sugar, and stir for thirty minutes ; then the 248 DORA’S COOK BOOK. remainder of the sugar, and stir for an hour and a-half. Season with cinnamon. PEACHES DRIED WITH SUGAR.

Dora's cook book