Harper's cook book encyclopædia

Fruit should be almost, but not absolutely ripe, fresh, sound, and dry. Use the best sugar. If the syrup is to be clear, clarify it by putting two quarts of sugar with one quart of water, into which stir the whites of two eggs which have been beaten light, but not to a froth. Heat slowly, stirring frequently until it boils, then let it simmer half an hour, when the white scum can be removed. The juice of the fruit may be used instead of water. Many cooks add a little lemon- juice to pear, plum, and crab-apple preserves. A syrup made from the juice of acid fruits (currants, green grapes, etc.) is frequently used to preserve sweet fruits — strawberries, apples, pears, etc. If a quantity of syrup is left over it may be used to make jelly. The question of covering jellies or jams is one to be considered. The old way was to use a layer of thin paper dipped in brandy, and then a cover of thicker paper, pasted down. The newer method is to pour melted paraffin over the jellies without any paper whatever. But while paraffin prevents the admission of air if it is perfect, it will slip up the side of the glass if that is tipped, and it is quite sure to be, in putting it on the closet shelf; then, too, mice are especially fond of paraffin, and one nibble destroys the entire cover. The best plan is to combine the two ways. Cover the jelly or jam with paraffin first, and then paste paper over the top, and you may feel secure that it will not shrink or lose its freshness from first to last. Apple Butter. — Apples pared, cored, cut, and boiled in sweet cider till the whole is a dark, rich pulp and the cider is reduced one-half. To prevent burning stir continually No sugar Is needed, for the fruit furnishes its own sweetness. Half the apples may be sour and half sweet or all sweet, as one likes. It takes nearly two gallons of cider to make one of apple butter, and spices are added, or not, to taste, the rule being one table-spoonful of cinnamon and one-third of a teaspoonful of ground cloves to each gallon of apple butter, added when it is taken up boiling hot. It may be kept in barrels, stone pots, or butter firkins. Apple Jam PRESERVES, ETC . Blackberries, etc. Apple Jam. — Weigh equal quantities of brown sugar and good sour apples ; pare, core, and chop them fine ; make a syrup of the sugar, and clarify it very thoroughly ; then add the apples, the grated rind of two lemons, and a little white ginger ; boil until it looks clear and yellow. Apple Jelly. — Pare, core, and slice 3 lbs. of apples. Put them into a stewpan with a teacupful of water. When reduced to a pulp, put them into a jelly-bag and let them drain all night ; they must not be squeezed. Next morning put the juice into a saucepan, being careful not to put any sediment with it, adding i lb. of sugar to a pint of juice, and a few drops of the essence of vanilla. Boil it until it will stiffen when cold ; cover the jars as soon as possible. The pulp may be made into jam. Time to boil with the sugar, about twenty minutes.