The Rural cook book

Pineapple Marmalade. — Use thoroughly ripe pineapples, peel them, and after removing the hard core, chop them. To each pound of fruit and juice, add a pound of sugar, and simmer one hour. Frequent skimming and stirring will be necessary. Cool some of it, and if not thick enough. continue the boiling half an hour longer. An asbestos cover slipped under the keltic is a safeguard against scorching. Crab-apple and plum marmalade is excellent. Use the Siberian crab-apples and Bradshaw or other violet red plums. Allow two parts apples to one part plums. Wash the fruit and cut out the imperfections. Simmer both kinds until soft, then rub through a sieve. Allow a pound of su^'ar to each pint of fruit pulp. Put the sugar in the oven to heat, and cook the fruit 20 minutes in a porcelain -lined or agate kettle. Add the hot sugar, skim, and cook 30 minutes longer. Stir very often. ■ Peach Marmalade. — Use finr: late peaches. Peel the peaches and cut them in halves. Crack two-thirds of the kernels, blanch them, and cut into lengthwise strips. Put the peaches over the fire with three-fourths of a pound of sugar to each pound of fruit. Stir frequently and cook from 30 minutes to half an hour. Five minutes before removing from the lire add the blanched kernels. Quince Marmalade. — Rub the fruit with a cloth, cut out the flower end, and chop without removing the skins and cores. Cook until soft enough to rub through a sieve. Strain the fruit and add three-quarters pound of sugar to a pound of fruit. Cook slowly until done, which should be in 15 or 20 minutes, Apple marmalade affords a change from cider apple sauce and stewed apples. Take seven pounds of apples (Fall Pippins are nice) and stew them wilh a pint of water. Put them through a sieve, add three-quarters pound of sugar to a pound of pulp, also the juice and grated yellow rind of three lemons. Boil half hour, then add a little ginger root. This may be made of one-third quince and two-thirds applet, leaving out the ginger and lemons. Mixed Marmalade. — Take equal quantities of peaches, apples, pears and quinces that have been pared, cored and cut in eighths. Cook quinces in water to coyer until almost tender. Drain and measure the water. For six pounds of mixed fruit there should be one pint of water. Add quinces to the other fruit, place in preserve kettle with water, and let them cook thoroughly, but not burn. Take out and mash well together. Measure. Clean the kettle and put ihem hack with half their weight in granulated sugar. Let Ihem cook very slowly two hours. Keep them stirred well from the bottom and protect with an asbestos mat or set the kettle in another containing boiling water, as on no account must the jam burn. Seal in small jars. Orange and Apple Marmalade. — Cut the apples in small pienes without peeling them and add a pint of water for every quart of appks. Boil them down for half an hour and strain through a sieve. Add the juice and pulp of three oranges and a little of the yellow peel cut fine to every pint of apple pulp. To each pint of the mixture, add three-fourths of a pound of sugar. Boil the marmalade until it curls before the finger when ii is cooled for trial. Preserved Melon Rind. — Pare the melon very thin; do not pare away all the ripened melon. Leave about one-quarter inch attached to the rind. Cut in pieces and place in a crock over night with salt sprinkled between the layers. In the morning drain, pour boiling water over, leave for one-half hour, drain again. New weigh the fruit — to 10 pounds fruit add five pounds granulated sugar, one-half gallon white vinegar, one ounce stick ciimamon, one ounce white ginger root, and one-half ounce whole cloves. Tie the spice in small muslin bags, place all in a large pan and boil slowly. The longer it boils the nicer will it be.