Dora's cook book

Peel yellow peaches, cut them from the stone in one piece, allow two pounds of sugar for six pounds of the fruit ; make a syrup of three-quarters of a pound of sugar and a little water, put in the peaches and let them stay till they are quite clear, take them up carefully ona dish and set them in the sun to dry. Strew powdered sugar all over them, a little at a time, and if any syrup is left remove them to fresh dishes. When they are dry lay them lightly in a jar with a little sugar between each layer. DRIED CHERRIES. Beat the whites of the eggs just enough to break, then dip fine stems of cherries into the egg and then into powdered sugar, and dry on a sieve. LEMON BUTTER. Beat six eggs, one-fourth pound of butter, one pound white sugar, the juice and rind of three lemons ; mix together and set in a pan of hot water to cook. CRANBERRY SAUCE, One quart cranberries, one quart water, one quart sugar ; stew slowly one hour, CANNED FRUIT. en BRANDIED PEACHES. Four pounds peaches, four pounds sugar, one pint best — white brandy. Make asyrup of the sugar and enough water to dissolve it. Let this come to a boil, put the fruit in and boil five minutes. Remove the fruit carefully, let the syrup boil five or ten minutes, or until it thickens well; add the brandy, and take from the fire at once; pour the hot syrup over the fruit and seal. If, after taking from the fire, a reddish syrup oozes from it, drain this off before adding the clear syrup. Put up in glass jars. GENERAL DIRECTIONS FOR CANNING FRUIT. First :—See that the cans and elastics are perfect and that the screws fit properly. ‘Second :—Have fruit boiling hot when sealed. Have a pan on the stove in which the empty can is set to be filled after it is rolled in hot water. Fill can to overflowing, put on the top quickly, screw tightly ; as contents cool, screw again and again to keep tight. Third. Use glass cans, and keep in a cool, dark, but dry place. Light spoils them. Time for boiling fruit. Quantity of sugar per quart. |. Strawberries.... 8 mins ........ 8 ozs to quart. Cioosepertios 2 Sr Oe Sot oe. ih lg COW ne Sea DOLM Es a. 26 sl Oe Ais en eiaial Ae aie ‘ blackberries! G0 8S oC yee es Se Remi be ete Mucikicberriesy. 82°63) to ce ae, Tees) oy Gs: P Bik q 2 x Pf sta Bees Ao Si iy f - a ie SE le, Ota Os ee ae es a t Ppt te Cua ten th Sey t Se Meare pie ESOT 4 Re Aa ea get ESS Bere tee me re a mn uen ee Rhupare oo or: 10 anes Sire ee 10 ozs to quart. Tomatoes: ..... 2] eee setae Saab ee ep I Parting mae BMA DTICOLS ort. oT 107 Se trary ad ea Nace Se Dio Peaches = (Whole)15" Sein 2a Ae ty eee Peaches (DAWes) 28.00 Wher ah die Fy ae ion anes i560 818 BO ine eae Sed Oc eh Sia Pineapple (sliced) 15 “sw. Bir Se FRETS eit cag at LO st Se ee Bas i toe cae Crabapples veo eo hea Sie ieee ae SOUP apples ee LO VR ie BC CAS oe te Cherries, 34)... Bi ROR Psat oth s etait Penance rebs COA ITATS Geo cae wr Oae sty iene tanga! Bp see ee Wald: Grapeseed 10 7 Fae ae Beiten cheque Bartlett Pears’ 20) 05.0 ke Goa eae Ny Ole dt Car sai MOO ore eal aire Bat Saviecnt: ages TO BOTTLE FRESH FRUIT. Fresh fruit such as currants, raspberries, cherries, goose- "berries, plums of all kinds, damsons, etc., wide-mouthed elass bottles, new corks to fit them tightly. Let the fruit be full grown, but not too ripe, and gathered in dry weather. Pick it off the stalks withont bruising or breaking the skin, and reject any that is at all blemished ; if gathered in the damp, or if the skins are cut at all, the fruit will mould. Have ready some perfectly dry glass bottles, and some nice new soft corks or bungs ; burn a match in each bottle, to exhaust the air and quickly place the fruit in to be preserved ; gently cork the bottles, and put them into a