The standard book of recipes and housewife's guide, comprising as complete cook book

Apple Jelly. — Slice nice clean apples in preserving kettle with enough water to almost cover. When stewed soft, strain through the jelly bag. Measure juice and boil twenty minutes. Add two-thirds as much sugar as juice. Boil five or ten minutes longer. Always boil jelly as fast as possible. Crab Apple Jelly. — Wash fruit clean, put in kettle, cover over with water and cook thoroughly. Pour into sieve and drain. Do not press it through. For each pint of juice allow one pound sugar. Boil twenty to thirty minutes. Blackberry Jelly. — Wash berries and put in porcelain kettle with enough water to keep them from sticking. Cook a few minutes, then drain through jelly bag. To one pint of sugar add two pints of juice. Boil until it jellies. Quince Jelly. — Wash, core and slice in small pieces. Stew in plenty of water until fruit is soft and juice is rich. Pour all juice off; for jelly use one pint of juice and one pint of sugar. Boil until it jellies. Currant Jelly. — Wash the fruit in a stone jar, squeeze through a flannel bag, then strain without squeezing to obtain a clear liquid. Boil briskly in porcelain-lined kettle for twenty minutes, then stir in heated sugar ; skim, boil two minutes longer ; warm your tumblers and fill with the hot liquid ; stand it away twenty-four hours to jelly. If not done then, cover the tumblers with window glass and let stand several days in the sun. Grape Jelly. — Take grapes just turning ripe, wash, put in granite kettle with very little if any water, let simmer for one hour. Then mash, strain through flannel bag, let come to a boil. While this is heating put sugar in moderate oven. (A sugar is best.) For two cups juice take one cup of sugar ; let boil for five minutes, then simmer ten minutes more. Strain again through another flannel bag into glasses. Do not make more than three glasses at once. Calf's Foot Jelly. — Clean four calves' feet, put in a kettle of cold water and let simmer for eight hours ; reducing from six to two quarts. Strain the liquid and let .stand till next day. Next remove all fat from the surface and sediment from the bottom. Put in a kettle over the fire ; add cinnamon and sugar, the juice of four lemons, two oranges, and the whites of two eggs slightly beaten. Mix well, boil hard for twenty minutes ; throw in a gill of cold water, let boil again, then cover and stand at side of range for twenty minutes. Next pour into a flannel jelly bag, warmed, and let drip into a bowl. Do not squeeze or touch the bag. Turn into molds and stand in a cold place. If you desire, a half pint of sherry wine may be added before putting it into the molds. Cider Apple Butter. — Boil one barrel of new cider down half, peel and core three bushels of good cooking apples. When cider has boiled to half the quantity add the apples and continue to cook. Peach Butter. — Cook peaches until they will mash easily,* run through a sieve : add pound for pound of sugar and peaches, stir until well cooked. Tomato Butter. — Scald and remove skin from nice sized tomatoes, slice and mash fine, to each quart of tomatoes add a quart of granulated sugar ; let cook fast, stir until done. Lemon Butter. — Grate the rinds of three lemons, and add the juice. Beat