Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Take one teaspoon of whole cloves, one tablespoon of allspice, and one tablespoon of cinnamon. Crush them slightly and boil one minute in a quart of vinegar and a pint of sugar mixed. Select a fine variety of pear, halve them, taking out the seeds, boil them in water until nearly tender, and finish them in the syrup, cooking them not too soft. Cover them well with syrup and place them in small, stone jars. Tie a cover over the jar. Spiced Peaches Are made the same as spiced pears, except that they are not boiled in water. The syrup will cook them sufficiently. Black Raspberry Jam Take one crate of berries, and, dividing them, crush one-half, beat in a preserving kettle, and then put them through a sieve. Add the liquid to the other half of the berries, set them over the fire, add a quarter of a pound of sugar to each box of berries, and boil till tìie jam is thick. Put in glasses, cover with parafin, and set away for use. Red Raspberry Jam Take twelve boxes of bemes, the juice of seven fine lemons, and ten pounds of sugar. Cook thoroughly in a preserving kettle and put in glasses, as in above receipt. Rhubarb Wash and cut in small pieces one pound of fresh rhubarb. Put in a baking dish with one cup of sugar, a cup of water, the thinnest possible shaving of lemon peel, and a bit of ginger. Cover and bake. When quite tender, remove from the oven and set aside to cool, removing the bits of lemon peel. Put two tablespoons of gelatine to soak in cold water and then dissolve it in a little hot water. Add to the rhubarb with a tablespoon of lemon juice. Pour into a mould and let it harden on the ice. Serve with whipped cream. Rhubarb Jelly Rhubarb jelly is made by putting the rhubarb, cut in small pieces, to cook in just enough water to cover it. Add a bit of lemon peel and cook slowly for ten minutes. For every pound of the rhubarb — weighed before it is cooked — add half a pound of sugar. Add gelatine enough to make a good, firm jelly when cold. Strawberry Preserves Weigh one pound of granulated sugar to one pound of large, ripe strawberries. Hull the berries, and, if it is necessary, wash them before hulling, and drain and thoroughly dry them. Place the sugar in a preserving kettle, with just enough water to prevent the sugar sticking to the bottom, and boil until it becomes a thick syrup. Skim off the scum that Comes to the top. When the syrup is thick and clear, drop in CANDIES^ PBJSSERVEiSy AND PICKLE8 889 enough berries io float on the top, but not to crowd them. Let them boil twenty minutes. Remove them carefully — do not break them — and put them in air-tight jars. Boil the syrup for half an hour and while hot strain over the berries. Seal the jars and set them in a cool place. Wintergreen Berry Jam à la Polonaise After cleaning the berries, scald them for a moment, then take half a pound of sugar to one pound of berries, and cook in a porcelain kettle until the berries are clear and transparent. Grate orange rind very fine and add as a flavoring to taste. The berries should be stirred while cooking to prevent burning. Ohili Sauce