Take ripe quinces; wash them well so that the peelings maybe used, together with the cores, for jelly; cut them into halves or quarters, core them, and drop into cold Y\-ater. Weigh them, and to each pound of fruit✪ Quince Preserves allow three-fourths 200 The New Kentucky Home Cook Book. of a pound of sugar. Put the quinces into a steamer over boiling water until easily pierced with a fork. Have the sirup ready and boiling, and put in the steamed quinces; cook them until clear, skimming all impurities that rise from the surface. Put the fruit into stone jars, and if the sirup is not thick enough, boil it a little longer, and pour it over the fruit. Put into self-sealing jars. Mrs. W. S. C. TO PRESERVE QUINCES WHOLE. Select the largest and fairest quinces, as the poorer ones will do for jelly; take out the cores, and pare them ; boil the quinces in water until tender; to each pound of quinces al- low one pound of sugar✪ To Preserve Quinces Whole; make the sirup; then boil the quinces until clear. Mrs. J. W. Darrow. APPLE PRESERVES. Select apples for preserves that are not very sour, if pos- sible, as the sweeter apples do not mash in cooking. Pare, cut in halves, core, and drop them into cold water to pre- vent them turning dark; and to each pound of fruit allow three -fourths of a pound of sugar. After draining the fruit, put it into a jar; dissolve the sugar, boil and skim it well; pour it over the fruit, and let it stand all night. This toughens any tender fruit. The next morning pour oft1 the sugar into the preserving-kettle, let it boil a moment, then add the fruit, boiling until it is done. Add cinnamon, lem- on-peel, or orange-peel, to flavor. Put it into jars, and tie tightly or seal. Mrs. W. S. C. APPLE PRESERVES. Allow three-fourths of a' pound of granulated sugar to each pound of apples. Make a sirup of the sugar and of water in which root-ginger, bruised and tied in a bag, has been boiled until the strength is well extracted; add a little lemon-juice, and skim off all scum ; boil in this sirup a tew The New Kentucky Home Cool: Book. 201 apples at a time until they are transparent, and place them in a jar. When all are cooked, boil the sirup until thick, pour it boiling hot over the apples, and cover closely. Mrs. Shemaker. TO PRESERVE GREENGAGE OR BLUE PLUMS. Take nice, perfect plums; wash and pierce them with a coarse needle ; and to every pound of fruit add one of gran- ulated sugar; dissolve the sugar, boil and skim it, and pour over the plums which have been previously put into a jar. Let them remain in the sirup all night: then pour off the sirup into the preserving-kettle, boil it a short time, put in the plums, and boil them until tender ; then put them into small jars, and seal. Miis. W. C. S. DAMSON PRESERVES. Seed and weigh the damsons, and to each pound of fruit allow one of sugar✪ Damson Preserves; dissolve the sugar and put it into the preserving-kettle ; when it boils, put in the fruit and boil it until pretty thick — almost jelly — skimming off all scum as it rises. Another way is to put the fruit and sugar into an earthen vessel, covered closely, inside of the stove, and cook three hours. CITRON PRESERVES. ✪ Citron Preserves

AI-modernized reading of the original text

Take ripe quinces; wash them well so that the peelings maybe used, together with the cores, for jelly; cut them into halves or quarters, core them, and drop into cold water. Weigh them, and to each pound of fruit allow three-fourths 200 The New Kentucky Home Cook Book. of a pound of sugar. Put the quinces into a steamer over boiling water until easily pierced with a fork. Have the sirup ready and boiling, and put in the steamed quinces; cook them until clear, skimming all impurities that rise from the surface. Put the fruit into stone jars, and if the sirup is not thick enough, boil it a little longer, and pour it over the fruit. Put into self-sealing jars. Mrs. W. S. C. TO PRESERVE QUINCES WHOLE. Select the largest and fairest quinces, as the poorer ones will do for jelly; take out the cores, and pare them ; boil the quinces in water until tender; to each pound of quinces allow one pound of sugar; make the sirup; then boil the quinces until clear. Mrs. J. W. Darrow. APPLE PRESERVES. Select apples for preserves that are not very sour, if possible, as the sweeter apples do not mash in cooking. Pare, cut in halves, core, and drop them into cold water to prevent them turning dark; and to each pound of fruit allow three -fourths of a pound of sugar. After draining the fruit, put it into a jar; dissolve the sugar, boil and skim it well; pour it over the fruit, and let it stand all night. This toughens any tender fruit. The next morning pour off the sugar into the preserving-kettle, let it boil a moment, then add the fruit, boiling until it is done. Add cinnamon, lemon-peel, or orange-peel, to flavor. Put it into jars, and tie tightly or seal. Mrs. W. S. C. APPLE PRESERVES. Allow three-fourths of a' pound of granulated sugar to each pound of apples. Make a sirup of the sugar and of water in which root-ginger, bruised and tied in a bag, has been boiled until the strength is well extracted; add a little lemon-juice, and skim off all scum ; boil in this sirup a tew The New Kentucky Home Cook Book. apples at a time until they are transparent, and place them in a jar. When all are cooked, boil the sirup until thick, pour it boiling hot over the apples, and cover closely. Mrs. Shemaker. TO PRESERVE GREENGAGE OR BLUE PLUMS. Take nice, perfect plums; wash and pierce them with a coarse needle ; and to every pound of fruit add one of granulated sugar; dissolve the sugar, boil and skim it, and pour over the plums which have been previously put into a jar. Let them remain in the sirup all night: then pour off the sirup into the preserving-kettle, boil it a short time, put in the plums, and boil them until tender ; then put them into small jars, and seal. Mrs. W. C. S. DAMSON PRESERVES. Seed and weigh the damsons, and to each pound of fruit allow one of sugar; dissolve the sugar and put it into the preserving-kettle ; when it boils, put in the fruit and boil it until pretty thick — almost jelly — skimming off all scum as it rises. Another way is to put the fruit and sugar into an earthen vessel, covered closely, inside of the stove, and cook three hours. CITRON PRESERVES.

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To Preserve Greengage or Blue PlumsQuince PreservesApple PreservesTo Preserve Quinces WholeDamson PreservesDamson PreservesCitron Preserves

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