Physical culture cook book

Quince Jelly. — Take the cores and parings of the quinces, put them in enough cold water to cover them, and boil them until they are soft. Squeeze them, and add the juice to the water, and any syrup which may be left from the quince preserve and strain it. To each pint of juice allow a pound of sugar. Spread the sugar in pans, and put it in the oven to heat; it must be watched and stirred to prevent burning. Let the juice boil for five minutes, then pour in the hot sugar, stirring until it is entirely dissolved, and skimming any scum that may rise; there will be very little. Let it come to a boil, then take from the fire and put in jars or glasses. The jelly will be clear, of a good color, and keep well. All kinds of jellies can be made in this way, and it saves much labor in the time of boiling the juice and the trouble of skimming. Crab Apple Jelly. — Wash fruit, put into kettle, cover with water and boil until thoroughly cooked. Drain through a sieve. Allow one pound sugar to each pint juice, and cook twenty to thirty minutes longer. Pickled Peaches. — Ten pounds of fruit, five and a half pounds sugar, one quart of vinegar ; mace, cinnamon, cloves to taste. Prick each peach with a fork, heat in water enough to cover. Take them all out; add to the water sugar, vinegar and spices in a bag. Boil until scum ceases to rise, then return fruit to syrup, and can when tender. Pickled Quinces. — Pare and quarter; to every ten pounds add three pounds brown sugar, one pint vinegar, one ounce cloves, one ounce cinnamon; boil till tender. CHAPTER XVIII. BEVERAGES. 1. Lemonade. — Squeeze six lemons, grate the juice of one, add juice of two oranges, twelve cups water, sugar to taste. If desired, add a few strawberries. 2. Lemon Syrup. — Grate the rind of six large fresh lemons, and mix with a pound of fine loaf sugar broken into small pieces ; moisten this with as much water as will be absorbed; place in a preserving pan and boil to a clear syrup. Add the strained juice of twelve fresh lemons, stir well, pour into small dry bottles, cork, and seal. This syrup put into filtered water makes a delicious lemonade. Orange syrup is prepared exactly in the same way, only substitute oranges for lemons, and use a smaller proportion of sugar. 3. Grape Juice. — Wash and pick over the fruit and put it into a kettle with not quite enough water to cover it. Stew until the pulp is well broken, and no longer. Strain through a cheese-cloth sack, and let drip over night into a porcelain kettle ; add a teaspoonful of sugar to every quart of juice, bring to a scald, and bottle; or cool and use. 4. Raspberry Shrub. — Four quarts of red raspberries to one quart of vinegar; let stand four days, then strain. To each pint of juice add one pound of sugar. Boil twenty minutes. Bottle, and keep in a dry cool place. 5. Berry Syrups. — Make a syrup by boiling berries, currants, etc., as for canning. Add water to taste.