Household hints

Citron Preserved. — Pare and cut the citron into pieces about an inch long, or even less ; remove all seeds. To one pound of citron add two fresh lemons, and sugar equal to the weight of both citron and lemons. Boil the citron in clear water till very tender, skim out, and to the same water add the sugar ; make a thick sirup. Cut the lemons in halves, boil in a very little water for twenty minutes ; then squeeze and strain the juice and water. Add the citron to the water, put in the lemon water also ; let it all come to a boil, then can. Berries, — Blackberries, red and black raspberries, all are nice canned or made into pickled preserves. I think, however, that red raspberries are much more satisfactory made into regular old-fashioned jam, the "pound for pound" way which used to fill our mothers with foreboding when the time for putting up fruit came. When simply canned, a cup and a half of sugar is Enough to allow for each quart-can of fruit. Apples, — Take them when in their prime, before they begin to lose their flavor, slice and cook them until they are tender ; then can them. Many housekeepers make a practice of canning mince-meat for pies late in the spring, but it is a much better way to can the apples, and then if you wish a mince-pie make a fresh one. Those made from canned mince-meat are not very palatable. Fried Apples. — Pare and quarter them ; if large, cut the quarters in two, then fry in a little lard in a large fryingpan, so that each piece of apple will keep its shape. Apple Butter, — Cook nice tart apples till they are soft, using boiled cider instead of water to cook them with ; sweeten with brown sugar; if you have maple sugar use that. Boil the apples and cider till they are very soft, or FRUIT. 69 until the sauce is about like a thick custard. It is good with meat. It will keep in a cool room for a long time. Currant Catsup, — Fivo pints of ripe currants, three pints of sugar, one pint of vinegar, one table-spoonful each of cinnamon, cloves, allspice, and black pepper, half a tablespoonful of salt. Boil for half an hour. Gooseberry Catsup, — Ten pounds of gooseberries, seven pounds of sugar, three pints of vinegar ; add spices to suit the taste. Boil slowly two hours. Spiced Gooseberries, — Six quarts of gooseberries, ripe or green, nine pounds of sugar, one pint of vinegar, diluted if it is very strong, one table-spoonful each of cloves, cinnamon, and allspice. Put the berries in the kettle with half the sugar and a little water. Boil an hour and a half. When nearly done add the rest of the sugar. Set it off the fire, and add the spice and vinegar. Grape Pickles, — Boil ripe grapes soft, and mash them through a colander, leaving the seeds only. To one pound of grapes use three quarters of a pound of sugar, one half teacup of vinegar. Boil until almost like jelly, then add cinnamon and cloves. Quince Jelly, — When putting up quinces save the nice skins, cores, and the seeds; rinse off in cold water; then boil until the skins are soft; then drain through a flannel bag, and boil for twenty minutes or more, depending on the quantity of water. When nearly thick enough, add about half as much sugar as you have of the boiled juice. Before putting the sugar in, skim off carefully the scum which rises to the top. I believe that^the only way one can be sure each time to have satisfactory results in jelly-making is to keep trying the juice. I take a little out on a saucer, let it cool, and then examine it. It is a safer way than to trust to a given number of minutes. The condition of the fruit is hardly ever twice alike. If possible, when making jelly I put the fruit after it is cooked into a flannel bag, and let it drain slowly. It is so much more likely to be clear than if squeezed or pressed out hastily.