The household cook book

PRESERVED ORANGES — Select very ripe oranges, cut a small hole in the stalk end, and scoop out the pulp with a silver spoon very clean, and be careful not to break the rind; save all the juice by holding the orange over a bowl while scooping it out, and drop each one into a basin of cold water as fast as done; then drain them, put into a porcelain kettle, and pour on enough boiling water to cover them, having dissolved in it 1 teaspoon of alum to each ^ gallon of water; let them simmer gently in this solution until almost transparent and clear; now drain them, put into cold water, change it 2 or 3 times, and let them stand until next morning, then drain again, pour on boiling water to cover, and again gently simmer for 1^ hours, and drain them; now allow 1 lb. of sugar and 1 cup water for each pound of the rinds, and make the sugar and water into a syrup; then put in the oranges, together with the juice which was saved, and gently simmer until they are clear and tender; then take them out, lay them on dishes to dry, and set away 2 days, and the syrup also. Now take 4 fresh oranges for each 1 which is being preserved, cut them in two, extract the juice, and allow 1^ lbs. sugar to each pint of it. Put this sugar and juice on the fire, and as soon as the sugar dissolves, boil it quickly to a thick jelly, which should be in about 20 minutes; test it and it will be done if a teaspoon of it hardens at once when set in a saucer in a cool place. Now put this jelly into the oranges, filling them full, and let it harden until the next morning. Then put them in glasses with the open end down, and pour on the first syrup, and tie them up. They will be found a delicious preserve. Lemons and Limes can be put up in the same manner. Preserved Oranges No. 2 — Select good oranges and boil them in soft water until you can run a broom straw through the skin. Allow f lb. sugar for 1 lb. oranges, make it into a syrup, and clarify it; then drain the oranges from the water, pour on the hot syrup, and let them stand in it over night. Boil them in the syrup the next day until it is thick and clear; then put them in jars, pour the strained syrup on them, and tie up. ORANGE AND RHUBARB PRESERVES — Take 6 oranges and carefully peel off the thin yellow rind; remove the white rind and the seeds, and slice the pulp into a preserving pan, adding the yellow rind cut very fine. Add 1 quart of rhubarb cut fine, and 1 lb. to 1^ lbs. sugar, and bcil the whole down and put up like any other preserves. PEACH PRESERVES — Select fine ripe peaches; pare. Halve and stone them; allow 1 lb. sugar to 1 lb. fruit, and put a layer of sugar in the kettle, then a layer of peaches, and so on alternately until all is used. Cover and let it stand until the next morning; then bring to a boil quickly, and let it simmer merely, until the fruit is clear and tender. Blanch and add 4 peach kernels for each pound of fruit, for flavor, when it begins to boil. Then lift out the fruit carefully, and put it into glasses; boil the syrup until thick (about 15 minutes) and pour it over. Apricots and Nectarines can be put up in the same way. Pears can be put up in like manner, but they should be pared; leave the stems on, and if small put them up whole. Add no peach kernels for pears, apricots or nectarines.