The Fredericksburg home kitchen cook book

Not until the jelly is at least comparatively firm should it be covered with waxed paper and sealed. 1 lb melon ; 1 lb sugar ; rind of 1 lemon. Peel the melon and scrape out the red flesh, using only the hard part, cut into pieces and cover with vinegar for 24 hours. Then drain and cover melon with the sugar for the same length of time. Take out and let sugar come to a boil, then add the melon and lemon rind. Boil until partly soft, take out melon and boil juice until thick enough. Let cool and fill into jars. Melon Preserve. MES. FRED WALTER. — 153 — Crab Apple Jelly. Quarter, without peeling or coring, ripe crab apples. Put into preserving kettle, add water, not quite enough to cover the fruit, boil slowly until fruit is quite tender. Strain through a flannel bag. Measure juice. To each pint of this, allow a pound of sugar. Place the juice on the stove, bring rapidly to a boil. Boil 20 minutes, skim it, add the sugar, stir until it has dissolved. Boil about 10 minutes longer. Test by cooling a little in a saucer. Blackberries, Mustang Grapes, Plums, etc., can all be made by following the above recipe. Peach Jelly. Select peaches that are not too sweet. Wash them and rub off the fuzz. Cut in halves; remove the stones. Crack a dozen kernels, and add them to the peaches. Boil until tender. When the liquid is strained and measured, add a tablespoonful of lemon juice to each, pint of the jelly, and then proceed as in other jellies. MRS. WM. CRENWELGE. Fig Preserves. 4 lb of peeled figs ; 3 lb of sugar ; one lemon. Peel figs in the evening and cover with sugar. Next morning add the lemon juice, or sliced lemon, and cook about 2y2 hours, or until the fruit looks transparent, and the syrup is like honey. Orange Marmalade. The rind and juice of three oranges, shredded finely ; % quart of water. — 154 — Soak for 24 hours. Add 1*4 Qts. of sugar to every quart of the mixture and boil until it has the color and consistency of honey. MISS BERTHA OCHS. Peach Marmalade. To each pound of peeled and stoned peaches, cut in halves, allow three-quarters of a pound of sugar. Put sugar in your preserving- kettle, add water to dissolve, let come to a boil. Add your peaches which should be good and firm so as not to cook to pieces. Boil carefully for about half an hour, lift out of the juice and arrange on platters and set in the hot sun to partly dry and toughen. Turn them occasionally. The next day heat the syrup to boiling, drop in the peaches, also about a dozen kernels of the peach-stones, chopped fine, and the juice of a lemon. Cook until the peaches are clear and the marmalade is jelly-like. Test it by cooling a little in a saucer. Pear Marmalade may be made by the same recipe. Pie Melon Preserves. Slice a pie melon in lengthwise strips, each about two inches long. Cover with equal parts of vinegar and water. Let them remain until the next day. Drain them. Then cook with equal parts of melon and sugar, and one lemon rind. MRS. AUG. ITZ. Pie Melon Preserves. Cover 8 lb of finely cut melon pulp with 4 lb of sugar. Leave standing over night, then add 4 sliced lemons, and cook several hours. MRS. HERMAN HOHENBERGER. — 155 — CATSUP, PICKLES, CANNED VEGETABLES, ETC. Hints on Canning.