Kentucky receipt book

One pound pippin apples, % pound granulated sugar, % pint boiling water, 2 lemons. Pare, core and quarter apples. Boil water and sugar together 5 minutes, remove scum. Add the lemon juice and the grated rind of 1 lemon. Cook apples in this syrup slowly until they look clear. Skim out fruit as soon as done, and add rest of apples until all are cooked. When done, place them in syrup again until heated. Fill jars, and seal. Siberian crab may be substituted for pippins, leaving them whole, with stem intact. Prepare in same manner as apples. Quince Honey. Take 12 apples and 8 quinces; wash and peel them, then put through meat grinder, or else chop very fine; put in a kettle with enough water to cover them well; to 1 pint of the fruit, add more than l^ pint granulated sugar. Cook until tolerably thick. Spiced Currants. Three and one-half pounds currants, 2^^ pounds brown sugar 3 tablespoons of cloves, 2 tablespoons cinnamon, 1 pint cider vinegar. Wash currants, drain and pick from stem removing all imperfect ones. Put in porcelain kettle, add sugar, vinegar and spices in muslin bag ; heat to boiling point, then cook slowly 1^ hours. Serve with meats. Peach Leather. Peel and stone soft peaches, cook thoroughly done and mash fine. Sprinkle i/4 pound sugar to each pound of fruit. Spread fruit on a smooth board that has been greased with meat skin. Let remain in sun for several days, cut in blocks or sheet, and put white paper between each layer. Eat dry, or can be dissolved in milk for custard, and used as filling for rolls. Tomato Figs. Scald and skin small pear shaped tomatoes. To 8 pounds of tomatoes, add 3 pounds brown sugar. Cook without water until the sugar penetrates, and the tomatoes look clear. Remove from kettle, and spread on dishes, dry in the sun. Sprinkle on a little syrup. Pack in layers in boxes, with powdered sugar between. Peaches may be prepared in same way. Prepared Fruit. Take 1 peck of apples, 6 oranges, y^ pound sugar tO each pound of fruit, a little water. Peel apples and quarter them; also peel oranges, quarter them and remove seed. Put fruit in alternate layers in kettle, add sugar and water. Cook until fruit is easily pierced by a straw, then remove it carefully and allow the syrup to boil a short while longer. Put in jars and seal. Crystallized Oranges. Cut oranges crosswise in thick slices ; remove the seed. Dip each slice separately in the beaten white of 1 egg and then in fine crystallized sugar. Dry on sieve in cool oven. Serve with nuts, raisins, and after-dinner coflfee. Maple Syrup. Three pounds brown sugar, % pound maple sugar, 1^ tumblers cold water. Dissolve sugar, and cook slowly until a good syrup. When maple sugar is iiot obtainable, flavor syrup with 5 drops of vanilla. Watermelon Sweetmeat. Cut melon in long strips, and notch it. Soak in strong salt water 24 hours, then put in fresh water, changing it twice a day, until salt is removed. Put in strong alum water and leave 36 hours : soak again in fresh water. Boil in clear water until tender, then make a syrup with % pound of sugar, to 1 pound rind. Put in the rinds, season with white ginger, mace, cloves and orange peel. Cook until the syrup thickens, and the sweetmeat looks clear and done. Apple Butter. For 1 gallon of apples, 1% pounds of sugar. Flavor with allspice. \ To Preserve Ginger.