814. Blackberry Jam-—lIngredients—To every lb. of picked fruit allow 1 lb. of loaf sugar and ¥{ lb. of apples peeled and cored, and cut quite small✪ Blackberry Jam. Boil the fruit for ten minutes, add the sugar, boil, stir and PRESERVES. 229 remove all scum, it will take from half to three-quarters of an hour. 815. Strawberry Jam-—lIngredients—To 1 Ib. of fruit allow 3{ Ib. or I lb of sugar, to 4 lbs. of strawberries add 1 pt. ef red currant juice✪ Strawberry Jam. Put the currant juice and strawberries on to boil for thirty minutes, and stir carefully all the time. Then put in the sugar and boil up very quickly for twenty or twenty-five minutes removing any scum that arises. Put into your jars, covering air tight. Ifa pound of sugar is used there will be more jelly, 816. Apple Jam-—Ingredients—Allow to every Ib. of pared and cored. fruit 3¢ lb. of white sugar, the rind of 1 lemon and juice of half a lemon✪ Apple Jam. Having peeled and cored the apples weigh them, and slice them very thin. Place in a stone jar and surround with boiling water, allow them to boil until tender; when tender place in a preserving pan, add the sugar, grated lemon rind and juice. Boil slowly half an hour from the time it begins to simmer, remove the scum, put into jars and cover in the usual manner. 817. Preserved Melons—lIngredients—Melon, salt and water, best white ginger to taste. To make syrup, 1 qt. of water to 1 Ib. of white sugar, the rind of 3 lemons✪ Preserved Melons, another 1 Ib. of sugar to each qt. of syrup. Take away the rind and seeds, and cut the melon about the size of pieces of ginger. Put them in strong salt and water and let them remain for ten days, when it must be poured off, and fresh water put instead ; this must be changed twice daily . for three or four days till all taste of salt is gone from the melon. Scrape the outside of the best white ginger (the quantity according to taste), put it into a thin syrup made of the above proportions of water and sugar, drain the fruit, and pour the syrup and ginger over it boiling hot. Repeat this for three days, then add another pound of sugar to each quart of syrup; when boiled and skimmed add the rind of three lemons, cut lengthwise, to each quart, put in the melons, and simmer until clear. After the first day’s simmering the ginger may be sliced to impart more flavor, but it must not be allowed to boil. The syrup, when done, must be rich and thick. It is better when kept a year. 818. To Preserve Citron—Ingredients—Citron, sugar and water✪ To Preserve Citron. Purchase fine citrons, pare and slice one inch thick, cur 230 Tue Pomrnron Cook Book. again into strips, remove the seeds, weigh and allow one pound of sugar to one pound of fruit. Make a syrup, say three pounds of sugar, three gills of water ; when boiling add the fruit and boil three-quarters of an hour, test if done by piercing with a broom straw, and a few minutes before removing trom the fire slice and seed a lemon, and with one root of ginger put into preserving pan, pot and cover air tight. ; 819. Preserved Pumpkins—Ingredients—Equal propo-tions of sugar and pumpkin, 1 gill of lemon juice✪ Preserved Pumpkins. Cut the pumpkin in two, peel and remove the seed, cut in pieces about the size of a fifty-cent piece, after weighing place in a deep vessel in layers, first sprinkling a layer of sugar then of pumpkin and so on, until it is finished ; now add*the lemon juice and set aside for three days; now for every three pounds of sugar add three gills of water, and boil until tender. Pour into a pan, seiting aside for six days, pour off the syrup and boil until thick, skim and add the pumpkin while boiling ; bottle in the usual manner. 820. Quinces Preserved Whole-—Ingredients—Some ripe quinces, to every pint of water allow 3 lbs. of white sugar✪ Quinces Preserved Whole.

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814. Blackberry Jam-—lIngredients—To every lb. of picked fruit allow 1 lb. of loaf sugar and ¥{ lb. of apples peeled and cored, and cut quite small. Boil the fruit for ten minutes, add the sugar, boil, stir and PRESERVES. 229 remove all scum, it will take from half to three-quarters of an hour. 815. Strawberry Jam-—lIngredients—To 1 Ib. of fruit allow 3{ Ib. or I lb of sugar, to 4 lbs. of strawberries add 1 pt. ef red currant juice. Put the currant juice and strawberries on to boil for thirty minutes, and stir carefully all the time. Then put in the sugar and boil up very quickly for twenty or twenty-five minutes removing any scum that arises. Put into your jars, covering air tight. Ifa pound of sugar is used there will be more jelly, 816. Apple Jam-—Ingredients—Allow to every Ib. of pared and cored. fruit 3¢ lb. of white sugar, the rind of 1 lemon and juice of half a lemon. Having peeled and cored the apples weigh them, and slice them very thin. Place in a stone jar and surround with boiling water, allow them to boil until tender; when tender place in a preserving pan, add the sugar, grated lemon rind and juice. Boil slowly half an hour from the time it begins to simmer, remove the scum, put into jars and cover in the usual manner. 817. Preserved Melons—lIngredients—Melon, salt and water, best white ginger to taste. To make syrup, 1 qt. of water to 1 Ib. of white sugar, the rind of 3 lemons, another 1 Ib. of sugar to each qt. of syrup. Take away the rind and seeds, and cut the melon about the size of pieces of ginger. Put them in strong salt and water and let them remain for ten days, when it must be poured off, and fresh water put instead ; this must be changed twice daily . for three or four days till all taste of salt is gone from the melon. Scrape the outside of the best white ginger (the quantity according to taste), put it into a thin syrup made of the above proportions of water and sugar, drain the fruit, and pour the syrup and ginger over it boiling hot. Repeat this for three days, then add another pound of sugar to each quart of syrup; when boiled and skimmed add the rind of three lemons, cut lengthwise, to each quart, put in the melons, and simmer until clear. After the first day’s simmering the ginger may be sliced to impart more flavor, but it must not be allowed to boil. The syrup, when done, must be rich and thick. It is better when kept a year. 818. To Preserve Citron—Ingredients—Citron, sugar and water. Purchase fine citrons, pare and slice one inch thick, cur 230 Tue Pomrnron Cook Book. again into strips, remove the seeds, weigh and allow one pound of sugar to one pound of fruit. Make a syrup, say three pounds of sugar, three gills of water ; when boiling add the fruit and boil three-quarters of an hour, test if done by piercing with a broom straw, and a few minutes before removing trom the fire slice and seed a lemon, and with one root of ginger put into preserving pan, pot and cover air tight. ; 819. Preserved Pumpkins—Ingredients—Equal propo-tions of sugar and pumpkin, 1 gill of lemon juice. Cut the pumpkin in two, peel and remove the seed, cut in pieces about the size of a fifty-cent piece, after weighing place in a deep vessel in layers, first sprinkling a layer of sugar then of pumpkin and so on, until it is finished ; now add*the lemon juice and set aside for three days; now for every three pounds of sugar add three gills of water, and boil until tender. Pour into a pan, seiting aside for six days, pour off the syrup and boil until thick, skim and add the pumpkin while boiling ; bottle in the usual manner. 820. Quinces Preserved Whole-—Ingredients—Some ripe quinces, to every pint of water allow 3 lbs. of white sugar.

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