The new Kentucky home cook book

Pare and core nice cooking apples. Make very sweet, put into a pan with a little water, cover closely, and stew on The New Kentucky Home Cook Booh. 213 top of the stove rapidly until well cooked. Place them in a baking-dish, make a nice icing (see Cakes, page 264) put over rather thick, set in the stove, and brown lightly. When cold, serve wTith rich cream. Mrs. L. C. Dimmitt. CANDIED FRUITS. Boil peaches, pears, plums, cherries, citron, or quinces in a thick sirup — a tea-cupful of water to a pound of white sugar — until tender. Take from the fire, and let them remain in the sirup two days. Take out, drain, sprinkle sugar over each piece, and dry in a cool oven. CANDIED CHERRIES. To two quarts of ripe red cherries, when stoned carefully, allow two pounds of granulated sugar. Make a sirup of the sugar and one cupful of water. Boil until it is thick enough to pull as for candy. Remove to the side of the range, and stir until it shows signs of granulation. When there are grains or crystals on the spoon, drop in the cherries, a few at a time. Let each supply lie in the boiling sirup two minutes, then remove to a sieve set over a dish. Shake well, but gently ; then turn the cherries out on a cool dish, and set in a sunny window to dry. GLACE CHERRIES. Make as above, but do not let the sirup granulate. It should not be stirred at all, but when it " ropes," pour it over the cherries on a large flat dish. When the sirup is almost cold, take out the cherries one by one with a small spoon, and spread upon a dish in the open air to dry. If well managed, these are as good as those put up by confectioners. Keep in a dry cool place. The New Kentucky Home Cook Book. JELLIES. CURRANT JELLY. Pick ripe currants from the stems, put them into a preserving-kettle, cover with water, and boil for fifteen minutes. Press out the juice, and to each pint of juice add one pint of sugar. Put all into the kettle again, and boil rapidly for ten minutes. The smaller the quantity of any kind of jelly cooked at a time, the fairer it will be. In cooking a small quantity, the glazed crocks are nice, and more convenient and less expensive than porcelain kettles. Mrs. W. C. S. RASPBERRY AND CURRANT JELLY. To two parts of red raspberries put one part of red currants, and proceed as with other berry jelly. The flavor is exquisite, and especially nice for cake. Mrs. E. W. Lovel. BLACKBERRY JELLY. Take ripe blackberries, pick and wash them. Cover with water, and let them boil a few minutes, boiling with them a few bunches of green grapes washed and picked from the stem. Strain first through a colander, then through a flannel bag, and to each pint of juice add one pint of sugar. Boil until it drops short from the spoon. Have the jellyglasses hot, and fill. Mrs. W, C. Sadler. BLACKBERRY JELLY. Wash the berries well. Cover with water, boil a few minutes. Strain through a flannel bag. To three pints of juice add one pint of sugar. Boil until it drops short from the spoon. Mrs. Ada Bierbower. STRAWBERRY JELLY. This may be made just as currant jelly. The New Kentucky Home Cook Book. PEACH JELLY.