The Henderson cook book

One orange, 1 lemon, 1 large grape fruit or 2 small ones. Slice very thin, rind and all together. To one bowl of the sliced fruit add 3 bowls of cold water, and let stand over night. In the morning boil 20 minutes, and then let stand over night again. To each bowl of fruit add 1 bowl of sugar ; boil \y~2 hours. This makes 10 glasses. — Miss Julia Cooper. ORANGE MARMALADE. Slice oranges very thinly, add 3 pints of water to every pound of oranges. Let stand 21 hours ; boil until skin is tender ; let get cold ; add to each pint 1 pound of sugar ; boil 1^4 hours. When half done add 2 lemons sliced thin to every 1/2 dozen oranges. Use rind and all of orange. If you haven't any convenience for weighing, I find that 2 cups equals 1 pint, 1 pint equals 1 pound. — Mrs. J. M. Coleman. —12 JELLIES. Use equal parts of sugar and drained fruit juice. Mash and heat berries till juice runs readily, then turn into bags of unbleached muslin and let drip. Measure juice and sugar*. Boil juice 20 minutes. Have sugar in shallow pan, heat through in open oven, add to boiling juice, boil up once, take off fire and pour into tumblers. Fruit like apples and quinces should be chopped and covered with water, then simmered till tender before turning into jelly bags. SULPHUR-CURED APPLES. Peel and quarter the apples, then cut out the core. Put them into a basket or bag and suspend from the top of a barrel. In the bottom of the barrel put a tin plate or basin with plenty of live coals (from oak or hickory are best.) On the coals pour y% pound sulphur. Cover the barrel closely with a quilt and let it stand 6 hours. The fruit will keep after this cure in a box or jar unsealed. — Mrs. J. T. Alderman. JELLIED APPLES. Pare and core 1 dozen apples, 1 pound sugar. Put in water and dissolve it; when it begins to boil put apples in, boil till tender, take out, flavor with lemon or cinnamon, stir in % box of gelatine, boil 5 minutes and strain into the apples in a large dish. Gelatine must be dissolved beforehand.— Miss H. 0. Metis, Norfolk, Va. CURRANT JELLY. Use currants which are a little underripe. Cherry currants are best. A lighter jelly may be made from equal portions of red and white currants. Pick over currants without removing the stems, wash and drain. Put a few in a granite dish and crush with a potato masher. Add a few more and crush ; continue. Cook slowly until currants look white. Strain through a coarse enamel strainer, then strain through a bag made from a double thickness of cheesecloth. Do not squeeze the bag, but allow the juice to drop through. Measure juice, and boil 5 minutes. Add an equal measure of hot granulated sugar. Boil gently from 3 to 5 minutes, skim and pour into jelly glasses. The syrup may be tested by putting a teaspoonful on a cold plate. If done, it should jelly slightly. GEAPE JELLY. Pick grapes when just beginning to turn. Wash and remove stems. Heat to boiling point, wash and boil y% hour. Follow directions for currant jelly. Equal parts of fruit, juice and sugar are used for nearly all jelly-making. If the fruit does not taste very sour, less sugar may be used. Fruit ripened in bright sunshine require less sugar.