Farm and home cook book and housekeeper's assistant

Select ripe peaches, peel, remove stones and defective parts, cut in small pieces and put over the fire in a porcelain-lined kettle with a very little water. Boil slowly until soft, then press through a colander and to each qt of the strained pulp, add 1^ lbs sugar. Boil slowly 1 hour, stirring fre- -quently to prevent burning. If liked, this jam can be seasoned sparingly with cloves, cinnamon or allspice. — [Mrs. C. G., N. D. Plum Butter Wash, put into a kettle, cover with water, boil until thoroughly cooked, then let cool, and rub through sieve or colander. A medium sized muskmelon added to every 2 qts of plums greatly improves the flavor, but may be omitted. For each lb fruit pulp, allow V2 lb sugar. Boil gently about 3 hours. Skim well and stir often. Put into glass jars and seal tight. — [Mrs. W. S., Neb. Tomato Butter Peel 10 lbs ripe tomatoes, add 4 lbs apples, peeled, cored and quartered, and put in a preserving kettle over a moderate fire. Let boil about 1 hour, stirring occasionally to prevent scorching, then add 8 lbs sugar, the juice of 4 lemons, and 1 tablesp powder ginger. Cook slowly and stir frequently, till reduced to the consistency of marmalade. — [Miss J. R. W., Kan. Pumpkin or Squash Butter Peel pumpkins, remove pulp and seeds, cut into small pieces and stew in a very little water until soft, then add y2 as much sugar and spices to suit taste, and boil down until very dark or until it cannot boil any longer without sticking, stirring constantly. Put up boiling hot in fruit jars. Squash butter is made the same way. To dry pumpkin, stew until soft in as little water as possible, then mash fine, adding 1 tablesp sugar or molasses to each pt pumpkin, and stew slowly until it is almost dry. Spread about 1 inch thick on greased pans and place in a moderate oven till thoroughly dry, turning around when necessary. After it is dry and cold put up in paper bags and hang in a dry place. Soak pieces of this in a little water over night when wanted for pies. — [Mrs. J. C. T.. Ore. Crabapple Jumble To 7 lbs crabapples, quartered and cored, but not pared, add 1 lb sugar, 2 lbs seeded raisins, and yellow peel and pulp of 2 oranges, discarding seeds and white parts. Cook all together with just enough water to dissolve sugar. When done it should be of a thick, honey-like consistency, and a clear, reddish amber in color. This will make about 1 gal and will keep indefinitely, sealed in a jar. — [Mrs. E. G. F., Mass. Spiced Cranberries Tie up in a small cheese cloth bag, 2 tablesp ground cinnamon, 1 tablesp ground cloves and % tablesp ground allspice. FRUIT HONEY AND PASTE 247 and simmer slowly ^ hour in 1 cup water. Then add to the spiced water 7 lbs cranberries, ZVz lbs sugar and 2 cups cider vinegar. Cook slowly until as thick as marmalade. Pour into glasses and when perfectly cool, seal with melted paraffine, or cover securely with paper. — [N. M. P., N. H. Quince Honey Peel and grate 3 or 4 good sized, ripe and juicy quinces,, and add to a briskly boiling syrup made of 3 pts sugar and 1 pt water. Boil 20 minutes after the quince has been added. As quick as the quinces are grated, turn them into thesyrup. Allow the kettle to stand on the back of the stove until all are in. — [Mrs. D. A. F., Pa. Fig Paste