Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

TO PRESERVE CITRON. Pare the citrons and cut them into slices about an inch and a half thick, then into strips the same thickness, leaving them the full length of the fruit; take out all the seeds with a small knife, then weigh, and to each pound of citron put a pound of white sugar, make a syrup; to ten pounds put a pint of water, and simmer gently for twenty minutes; then put in the citron and boil for one hour, or until tender; before taking off the fire put in two lemons, sliced thin, Seeds taken out, and two ounces of root ginger; do not let them boil long after the lemon and ginger are put in; do not stir them while boiling. The above is very fine if carefully attended to. CRAB-APPLES. To each pound of fruit allow half a pound of sugar, and a pint of water to three pounds of sugar. When the syrup is boiling hot, drop in the apples. They will cook very quickly. When done, fill a jar with the fruit, and fill it up with syrup. PINEAPPLE. Pare the fruit, and be sure you take out all the eyes and discolored parts. Cat in slices, and cut the slices in small bits, taking out the core. Weigh the fruit, and put in a pan with half as many pounds of sugar as of fruit. Let it stand over night. In the morning put it over the fire and let it boil rapidly for a minute only, as cooking long discolors it. Pat it in the jars as directed. GOOSEBERRY JAM. To every eight pounds of red, rough, ripe gooseberries, allow one quart of red-currant juice, five pounds of loafsagar. Have the fruit gathered in dry weather, and cut off 214 Mother's Cook Book. the tops and tails. Prepare one quart of red-currant juice, the same as for red-currant jelly; pat it into a preservingpan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about five minutes; skim well; then put in the gooseberries, and lei them boil from onehalf to three-quarters of an hour; then turn the whole into an earthen pan, and let it remain for two days. Boil the jam up again until it looks clear; put it into pots, and when cold cover with oiled paper, and over the jars put tissue paper, brushed over on both Bides with the white of an egg, and store away in a dry place. Care must be taken in making this to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear. BLACK-CURRANT JAM. Pick the currants carefully, and take equal quantities of fruit and sugar. Pounded loaf-sugar is best. Dissolve it over or mix it with the currants. Put in a very little water or red-currant juice, boil and skua for twenty-five urinates. RASPBERRY JAM. To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a- preserving-kettle; add about one quart of currant juice (a little less will do), and boil gently until it jellies upon a cold plate; then put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place. QUINCE PRESERVE. Pare, core, and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings Mothm'* Coo* Bom. SIS