Lillian Massey school recipes

Wipe, quarter, core and pare the quinces (save the parings and cores for jelly); place in kettle, nearly cover with cold water, and cook slowly until very tender. Drain carefully. Make a syrup of the sugar and water, and when it boils add the fruit, cover and cook slowly for three hours, or until the quinces are dark red. Seal at once. JELLIES. It is better to use under-ripe fruit. With such fruits as crab apples or quinces, add water to cover; with currants, grapes and berries, no water is required. Cook fruit until soft, drain. .Use equal amounts or threequarters as much sugar as cooked fruit juice. The sugar should be heated. JAMS. Slightly over-ripe fruit may be used. Use three-fourths as much sugar as fruit pulp, or equal amounts. Jams being of a thick consistency, should be given a slow cooking to prevent burning. CRAB APPLE JELLY. Method I. Wash fruit thoroughly, remove the blossom and any decayed portion; if large, cut in pieces, but do not pare or remove cores. Place fruit in kettle, nearly cover with cold water and cook slowly until soft. Drain in jelly-bag which has been dipped in boiling water. Do not press the bag or the jelly will not be clear. To 1c. juice use 1 c. sugar. Boil the juice slowly 15 to 20 minutes, add the sugar and boil 5 minutes, or until it jells, skimming as often as necessary. Pour into jelly glasses, and when set seal with paper and white of egg, or melted paraffine. Method II. Prepare the fruit juice as in Method I. Place the sugar in a large bowl. Boil the juice 10 minutes, then pour it over the sugar and stir until it is dissolved. Pour into jelly glasses and finish as in Method I. Hither loaf or granulated sugar may be used. This method is more suitable for juicy fruits which have had no water added. PEACH JELLY. Use 1 part sour apple juice to 2 parts peach juice, or equal amounts, and proceed as in making other jellies. Lemon juice may be added. ORANGE MARMALADE. Seville oranges. Water. Sugar. Weigh oranges, wipe and quarter; slice them very thin—rind and pulp —remove seeds. To each pound of fruit add 3 pints of cold water, cover and let stand 24 hours. Cook slowly, uncovered, until tender—about 3 hours. Let stand 24 hours, then weigh, and to each pound of fruit and juice add 14 pounds sugar. Cook slowly until the rind is clear and the syrup will jell—+4 to # hours. Pour into glasses and when cool seal. GRAPE JAM. Pick over, wash and remove from stems; weigh. Press pulp from skins, reserving skins. Heat the pulp gradually and cook until it will separate from the seeds. Press through a strainer to remove seeds. Add skins and sugar—alliowing ? pounds sugar to 1 pound fruit; cook over a moderate heat until thick—about 15 minutes. Pour into jars and seal. CRAB APPLE MARMALADE. Use the pulp left from crab apple jelly. Rub it through a strainer, and for each cup of fruit pulp add % cup sugar. Add lemon cut fine, allowing 3 Jemon to every 6 c. pulp. Cook very slowly, stirring constantly, until thick. SPICED PEARS. 7 lbs. pears. + OZ ginger root. Whole cloves. 3 lbs. brown sugar. 2 oz. stick cinnamon. 1 pt. vinegar. = oz. allspice berries. 4+ c. water. Thin shavings of rind from 4 lemon. Wipe, cut the pears in half, remove seeds and pare. Stick three cloves in each half. Mix remaining spices, divide into two parts and tie in small pieces of cheese cloth. Make a syrup by heating sugar, vinegar, water, spices and lemon rind. When it boils, add pears and heat to boiling point. Remove from fire and turn carefully into a stone jar; let stand 24 hours. In the morning drain the syrup from the pears, heat it gradually to boiling point, then pour over fruit and let it stand again 24 hours. Repeat this for four consecutive days. The last day cook the syrup down until there is just enough to cover the fruit; add fruit, heat again to boiling point, return to jar and cover.