Physical culture cook book

Pineapple Preserve. — Pare, core, cut up into shreds. Allow one-:half pound sugar to one pound fruit. Put into kettle and pour in a little water, allowing one cup water to one pound sugar. Boil fifteen minutes, and can. Preserved Citron. — To make four quart jars full of preserved citron, take ten pounds citron, weighed after it has been peeled and cut into slices, place the citron with two quarts boiling water and half pint lemon juice, over the fire, boil ten minutes, remove and drain on a sieve, then place a preserving kettle with five pounds sugar and one pint' water over the fire, stir until the sugar is dissolved, boil five minutes, add the citron and four ounces green ginger, freed from the brown skin and cut into slices, boil forty-five minutes, then fill the citron into jars, continue to boil the syrup without a cover until it coats the spoon ; or put a drop on paper; if it does not spread it has boiled enough; pour the hot syrup over the citron in the jars to overflowing, close tightly and set in a dry place, free from dampness. Quince Marmalade. — Such quinces as are too knotty or defective to make good preserves may be pared and cored, cut into small pieces and put in the kettle with three-quarters of a pound of sugar to each pound of fruit; put a small cup of cold water in first to prevent burning. When the quince begins to soften take a potato-masher and mash it to a pulp without taking it from the fire. Let it boil gently for fifteen or twenty minutes, not longer than twenty ; take from the fire and put in jars. Peach Marmalade. — Peel and cut up. Allow three-quarters pound sugar to one pound fruit. Boil three-quarters hour, stirring occasionally, and put in jars. If desired, crack a few pits and put the kernels in with the fruit. Pineapple Marmalade. — Cut up, cover with water and boil until tender. Press through coarse sieve and add one pound sugar to every pint of pulp. Boil two hours, stirring often. Orange Marmalade. — Peel and cut in halves oranges and pick out pulp, free it of seeds, drain as much juice as possible, and put in kettle with sugar, allowing one pound sugar Lo one pound orange. Let boil fifteen minutes, put in pulp and boil fifteen minutes longer. Put into jelly jars and cover with paraffine. Raspberry or Strawberry Jam. — Allow three-quarters pound sugar to one pound fruit. Wash fruit in the kettle, boil hard fifteen minutes, add sugar and boil fifteen minutes longer. Put into jelly glasses and cover with paraffine. Currant Jelly. — Wash the currants and add a few raspberries, about one-tenth as many as the currants. Put into kettle and boil twenty minutes, or until thoroughly cooked. Squeeze through a yard square of cheesecloth and measure juice. Allow one pound sugar to one pint juice. Put the juice into kettle and boil twenty minutes. While the juice is boiling set the sugar in a cool oven to dry, about ten minutes. Put sugar into juice; let come to a boil, and put into glasses. Grape Jelly. — Wash grapes in a kettle and cook until done. Strain through a sieve, but do not press through. Boil juice five minutes. Add sugar, allowing pint for pound, and boil three minutes more. Put into glasses.