Take the orangcs with smooth, highly-colored skins, score the peel off in quarters, taking with it as much of the white —~ skin as you can without breaking the pulp; as you remove theo peel put it into a basin of spring water ; put it all, when ready, into a stexpan, with enough spring water to cover the peel ; change the water several times during the boiling process, and when the peel is quite soft and very tender, take it out of the van and drain it on a hair sieve. Spread out the peel, when nearly dry, on a pasteboard, and cut it into fine shreds; squeeze the oranges and add the juice of the lemons; then add the sugar, allow to this amount of sugar the above proportion of water obtained by washing and straining the pulp of the oranges. Boil and skim carefully fifteen or twenty minutes, ‘hen add the washed pulp and juice, and boil for twenty or thirty minutes, or until it jellies properly. 824. Preserved Crab Applie—Ingredients—Apples, water. Purchase fine red Siberian crab apples, pick out those with the stems on, place in preserving pan just covering them with warm wa’er, now simmer until the skin breaks, drain and with a small knife remove the cores. Allow a glass of water and - one anda half pounds of sugar to each pound of fruit✪ Preserved Crab Apples. Boil water and sugar until no scum appears, put in apples, cover and simmer until tender ; now take up the fruit, spread on dishes to cool. The syrup may be flavored with lemon. About three- quarters fill your jars with apples and then pour over syrup, allow to cool and then cover. $25. Apple Marmalacie—ingredients—Some good cooking apples, 34 Ib. of fruit, 14 teacupful of water to 6 lbs. of sugar, a few cloves, cinnamon or lemon peel for flavor✪ Apple Marmalade. Peel, core and thinly slice the apples (apples that cook to a smooth pulp easily) ; put the sugar in a preserving pan (a tin or iron saucepan will turn them black), with the water ; let it gradually melt and boil it for ten minutes; then put in the sliced apple and a few cloves, cinnamon or lemon peel to flavor if hiked. Boil rapidly for an hour, skim well and put in jam pots; it should be quite a smooth pulp, clear and a bright amber color. Will keep good for twelve months. 526. BWeet Tomato Pickle—Ingredients—3% Ibs. of tomatoes, 13¢ lbs. of sugar, 14 oz, each of c.*namon mace and cloves mixed, I _ pt. of vinegar.✪ Sweet Tomato Pickle PRESERVES. 238 Peel and slice the tomatoes, sticking into them the cloves ; put altogether into a stewpan and stew an hour. When done pack in glass jars and pour the syrup over boiling hot. 327. Sweet Peach Pickle—Ingredients—To 4 Ibs. of peaches allow 2 Ibs. white sugar, % oz. each of mace, cinnamon and cloves mixed, and I pt. of the best white vinegar✪ Sweet Peach Pickle. Pour scalding water over the peaches and remove the skins with a butter knife, drop into cold water, stick four cloves in each peach. Lay the peaches in preserving pan with the sugar sprinkled over them, bring gradually to the boil, add vinegar and spice, boil five or six minutes. Remove the peaches and place in bottles. Boil the syrup thick and pour over boiling hot. 823. To Keep Chestnuts (for winter use). Dry them after removing them from their green husks ; put ina box or barrel mixed with, and covered over by, fine and dry sand. Three gallons of sand to one gallon of chest- nuts. If there be maggots in any of the nuts they will come out and work up through the sand to get the air, and thus you have the chestnuts sweet, sound and fresh. 829. To Keep Walnuts Fresh. Put a dessertspoonftl of salt into one quart of water. Put the nuts in and let them stand a day and a night, then with a clean cloth rub dry and store. sO CANNED FRUITS, Etc. 33 CANNING FRUIT. 830. Peaches (to can).

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Take the orangcs with smooth, highly-colored skins, score the peel off in quarters, taking with it as much of the white —~ skin as you can without breaking the pulp; as you remove theo peel put it into a basin of spring water ; put it all, when ready, into a stexpan, with enough spring water to cover the peel ; change the water several times during the boiling process, and when the peel is quite soft and very tender, take it out of the van and drain it on a hair sieve. Spread out the peel, when nearly dry, on a pasteboard, and cut it into fine shreds; squeeze the oranges and add the juice of the lemons; then add the sugar, allow to this amount of sugar the above proportion of water obtained by washing and straining the pulp of the oranges. Boil and skim carefully fifteen or twenty minutes, ‘hen add the washed pulp and juice, and boil for twenty or thirty minutes, or until it jellies properly. 824. Preserved Crab Applie—Ingredients—Apples, water. Purchase fine red Siberian crab apples, pick out those with the stems on, place in preserving pan just covering them with warm wa’er, now simmer until the skin breaks, drain and with a small knife remove the cores. Allow a glass of water and - one anda half pounds of sugar to each pound of fruit. Boil water and sugar until no scum appears, put in apples, cover and simmer until tender ; now take up the fruit, spread on dishes to cool. The syrup may be flavored with lemon. About three- quarters fill your jars with apples and then pour over syrup, allow to cool and then cover. $25. Apple Marmalacie—ingredients—Some good cooking apples, 34 Ib. of fruit, 14 teacupful of water to 6 lbs. of sugar, a few cloves, cinnamon or lemon peel for flavor. Peel, core and thinly slice the apples (apples that cook to a smooth pulp easily) ; put the sugar in a preserving pan (a tin or iron saucepan will turn them black), with the water ; let it gradually melt and boil it for ten minutes; then put in the sliced apple and a few cloves, cinnamon or lemon peel to flavor if hiked. Boil rapidly for an hour, skim well and put in jam pots; it should be quite a smooth pulp, clear and a bright amber color. Will keep good for twelve months. 526. BWeet Tomato Pickle—Ingredients—3% Ibs. of tomatoes, 13¢ lbs. of sugar, 14 oz, each of c.*namon mace and cloves mixed, I _ pt. of vinegar. PRESERVES. 238 Peel and slice the tomatoes, sticking into them the cloves ; put altogether into a stewpan and stew an hour. When done pack in glass jars and pour the syrup over boiling hot. 327. Sweet Peach Pickle—Ingredients—To 4 Ibs. of peaches allow 2 Ibs. white sugar, % oz. each of mace, cinnamon and cloves mixed, and I pt. of the best white vinegar. Pour scalding water over the peaches and remove the skins with a butter knife, drop into cold water, stick four cloves in each peach. Lay the peaches in preserving pan with the sugar sprinkled over them, bring gradually to the boil, add vinegar and spice, boil five or six minutes. Remove the peaches and place in bottles. Boil the syrup thick and pour over boiling hot. 823. To Keep Chestnuts (for winter use). Dry them after removing them from their green husks ; put ina box or barrel mixed with, and covered over by, fine and dry sand. Three gallons of sand to one gallon of chest- nuts. If there be maggots in any of the nuts they will come out and work up through the sand to get the air, and thus you have the chestnuts sweet, sound and fresh. 829. To Keep Walnuts Fresh. Put a dessertspoonftl of salt into one quart of water. Put the nuts in and let them stand a day and a night, then with a clean cloth rub dry and store. sO CANNED FRUITS, Etc. 33 CANNING FRUIT. 830. Peaches (to can).

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