Take small, fresh cucumbers, and lay them in strong brine for four or five days. Wash them, and soak in clear water for a day, changing the water several times. Green them as for pickles, omitting the vinegar, being careful not to let them boil. When a nice green, drop them into ice-water; when perfectly cold, make a slit in one side, and carefully take out the seed, filling them with chopped raisins and cit- ron. Sew them up closely with a thread. Weigh them, and to every pound allow one pound of sugar. Dissolve the sugar with one pint of cold water ; boil it quickly, skim closely, and drop in the cucumbers; boil slowly for half an hour, and lay them on a dish in the sun; boil the sirujD until quite thick, adding a few slices of ginger✪ Cucumber Sweetmeats, and drop the cucumbers again into the sirup for a few moments. Put into glass jars, sealing when cold. Excellent. Mrs. Laura C. Dimmitt. 204 TJie New Kentucky Home Cook Book. CHERRY PRESERVES. Seed the cherries, and to every pound of fruit allow one pound of sugar✪ Cherry Preserves. Pour the juice over the sugar, and put the fruit and sugar all into a preserving-kettle, and boil it until thick. Use very little or no water, as the juice of the* fruit will be sufficient. Morellos or any sour cherries are best for preserves. Mrs. W. C. S. GRAPE PRESERVES. Take any tart, light-colored grapes; pluck them from the stems, weigh, and then pulp them. Put the pulps into a preserving-kettle; let them simmer, and rub them through a sieve. Allow one pound of sugar to each pound of fruit, as weighed in the beginning. Put all together — juice, strained pulp, and skins — with the sugar. Boil hard until the skins seem tender and the sirup thick — almost a jelly. Miss Julia Porter. ENGLISH STRAWBERRY PRESERVES. For every pound of fruit take a pound of granulated sugar, and half a pint of water✪ English Strawberry Preserves to each pound of sugar. Boil the sugar and water until it thickens; then pour in the berries, which have been first carefully picked. Let them boil slowly fifteen minutes ; put all away now in the pre- serving-pan, and let it cool. When cold, strain ofT the sirup, and boil it alone, skimming perfectly. When boiling well, put in the strawberries, and let them boil five minutes; then remove them, and put into pots or jars when cold. Cover them, but do not paste paper over the tops until a week has elapsed. I have followed this receipt exactly for three years with good success. Mrs. Lucy Keith. STRAWBERRY PRESERVES. Cap and pick carefully the berries. Weigh an equal quantity of granulated sugar. Put the sugar into a preserv- ing-kettle, with water enough to start it to cooking. Boil The New Kentucky Home Cook Book. 205 until it will crack like candy when dropped in water, then put in the berries. Let them cook until they begin to look flabby, and cease to float on top. Have the jars hot, that they may not break when the hot fruit is put in, fill them even with the top, that there may be no room for air, fasten on the top as quickly as possible. Self-sealing jars are best to keep them in. Mrs. G. T. Hunter, Maysville, Ivy. BLACKBERRY PRESERVES. Carefully pick and wash the berries. To each pound of fruit weigh three-fourths of a pound of sugar✪ Blackberry Preserves — good brown sugar will do. Dissolve the sugar in a little water, put in the berries and cook tolerably thick.

AI-modernized reading of the original text

Take small, fresh cucumbers, and lay them in strong brine for four or five days. Wash them, and soak in clear water for a day, changing the water several times. Green them as for pickles, omitting the vinegar, being careful not to let them boil. When a nice green, drop them into ice-water; when perfectly cold, make a slit in one side, and carefully take out the seed, filling them with chopped raisins and citron. Sew them up closely with a thread. Weigh them, and to every pound allow one pound of sugar. Dissolve the sugar with one pint of cold water ; boil it quickly, skim closely, and drop in the cucumbers; boil slowly for half an hour, and lay them on a dish in the sun; boil the sirup until quite thick, adding a few slices of ginger, and drop the cucumbers again into the sirup for a few moments. Put into glass jars, sealing when cold. Excellent. Mrs. Laura C. Dimmitt. 204 TJie New Kentucky Home Cook Book. CHERRY PRESERVES. Seed the cherries, and to every pound of fruit allow one pound of sugar. Pour the juice over the sugar, and put the fruit and sugar all into a preserving-kettle, and boil it until thick. Use very little or no water, as the juice of the* fruit will be sufficient. Morellos or any sour cherries are best for preserves. Mrs. W. C. S. GRAPE PRESERVES. Take any tart, light-colored grapes; pluck them from the stems, weigh, and then pulp them. Put the pulps into a preserving-kettle; let them simmer, and rub them through a sieve. Allow one pound of sugar to each pound of fruit, as weighed in the beginning. Put all together — juice, strained pulp, and skins — with the sugar. Boil hard until the skins seem tender and the sirup thick — almost a jelly. Miss Julia Porter. ENGLISH STRAWBERRY PRESERVES. For every pound of fruit take a pound of granulated sugar, and half a pint of water to each pound of sugar. Boil the sugar and water until it thickens; then pour in the berries, which have been first carefully picked. Let them boil slowly fifteen minutes ; put all away now in the preserving-pan, and let it cool. When cold, strain ofT the sirup, and boil it alone, skimming perfectly. When boiling well, put in the strawberries, and let them boil five minutes; then remove them, and put into pots or jars when cold. Cover them, but do not paste paper over the tops until a week has elapsed. I have followed this receipt exactly for three years with good success. Mrs. Lucy Keith. STRAWBERRY PRESERVES. Cap and pick carefully the berries. Weigh an equal quantity of granulated sugar. Put the sugar into a preserving-kettle, with water enough to start it to cooking. Boil The New Kentucky Home Cook Book. 205 until it will crack like candy when dropped in water, then put in the berries. Let them cook until they begin to look flabby, and cease to float on top. Have the jars hot, that they may not break when the hot fruit is put in, fill them even with the top, that there may be no room for air, fasten on the top as quickly as possible. Self-sealing jars are best to keep them in. Mrs. G. T. Hunter, Maysville, Ivy. BLACKBERRY PRESERVES. Carefully pick and wash the berries. To each pound of fruit weigh three-fourths of a pound of sugar — good brown sugar will do. Dissolve the sugar in a little water, put in the berries and cook tolerably thick.

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