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

Apples, pears, limes, plums, apricots, etc., for preserving or pickling, may be greened thus: Put vine-leaves under, between, and over the fruit in a preserving-kettle; put small bits of alum, the size of a pea, say a dozen hits to a kettleful; put enough water to cover the fruit, cover the kettle 222 Motheb's Coos Boos. close to exclude all outer air, set it over a gentle fire, let them simmer; when they are tender drain off the water; if they are not a fine green let them become cold, then put vine-leaves and a bit of saleratus or soda with them, and set them over a slow fire until they begin to simmer; a bit of soda or saleratus the size of a small nutmeg will have the desired effect; then spread them oat to cool, after which finish as severally directed. j TO COLOR PRESERVES PINK. By putting in with it a little cochineal powdered fine, then finish in the syrup. TO COLOR FRUIT YELLOW. Boil the fruit with fresh skin lemons in water to cover them, until it is tender; then take it up, spread it on dishes to cool, and finish as may be directed. CANNED STRAWBERRIES. After the berries are pulled, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of frait add three-fourths of a poond of sugar; let them stand two or three hoars, till the juice is drawn from them; pour it in the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. Be sure the cans are air-tight CANNED PEACHES. Select some fine, free-stone peaches; pare, cut in two and stone them. Immerse in cold water, taking oare not to Mothm'h Cook Book, 228 break the fruit See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers — the sugar should be in the proportion of a full tablespoonful to a quart of fruit. To prevent burning put a little water in the kettle. Heat slowly to a boil, then boil for three or four minutes. Can and seal the fruit. CANNED PEARS. Prepare and oau precisely like peaches in preceding recipe, except that they require longer cooking. When done they are easily pierced with a silTer fork. CANNED PLUMS. To every pound of fruit allow three-quarters of a pound of sugar; for the thin syrup, a quarter of a pound of sugar to each pint of water. Select fine fruit, and prick with a needle to prevent bursting. Simmer gently in a syrup made with the above proportion of sugar and water. Let them boil not longer than five minutes. Put the plums in a jar, pour in the hot syrup, and seal. Greengages are also delicious done in this manner. CANNED CURRANTS. Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit; put them in a kettle, cover, and leave them to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and skake the kettle occasionally to make it mix with the fruit; do not allow it to boil, but keep as hot as possible until the sugar is dissolved, then pour it in cans and secure the covers 24 Mother's Cook Book. at once. "White currants are beautiful preserved in this way. CANNED PINEAPPLE. For six pounds of fruit when cut and ready to can make syrup with two and a half pounds of sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fill and shut up as soon as possible. Use ,the best white sugar. As the cans cool, keep tightening them up. TO CAN QUINCES.