Apple Marmalade — Pare, core and quarter some apples; put into a preserving-pan with suf- ficient water to prevent burning. Boil till it is a pulp. Take an equal weight of sugar in large lumps, dip in water and boil till it is a thick syrup; put it to the pulp, and simmer on a quick fire quarter of an hour. Grate in lemon-peel✪ Apple Marmalade be- fore it is boiled. Apple Cheese — Dissolve 1 lb. sugar in }^ pint water; add IJ^ lbs. apples cut in quarters, and the rind of 1 lemon grated. Boil 3 hours; 10 minutes before that time add the juice of the lemo✪ Apple Cheesen; stir all the time after the lemon is added, and boil quickly. To Preserve Raspberries — To 1 lb. fruit, quite ripe, add 1 lb. finely-sifted sugar✪ To Preserve Raspberries. Make the sugar as hot as possible without scorching, put it to the fruit, and stir till every particle of sugar is dissolved; put it in jars, and tie down Preserves. 235 with bladder. It will keep for a year, and looks just like fresh raspberries crushed with sugar. Quince Jam — To 1 lb. quinces allow ^ lb. sugar. Peel and quarter the quinces, leaving the seeds in, as they readily impart their mucilage to the water and thus thicken the syrup. Put the fruit and sugar into a preserving-pan, and 3^ teacup- ful water✪ Quince Jam to moisten the bottom of the pan; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft and of a clear red color. It will take about an hour, reckoning from the first boiling-up. Put into jam pots, and cover when cold. Apple Jam — Allow to every pound of pared and cored fruit ^ lb. white sugar, the rind of 1 lemon, and juice of 3^ lemon. Having peeled and cored the apples, weigh them, and slice them very thin. Place in a stone jar and surround with boiling water; allow them to boil until tender; when tender place in a preserving-pan, add the sugar, grated lemon and j uice. Boil slowly ^ hour from the time it begins to simmer, remove the scum, and put into jars and cover in the usual manner. (xreen Tig Preserves — Equal quantity of fruit and syrup, peel of 1 large lemon, a little ginger✪ Green Fig Preserves. Lay the figs in cold water for 24 hours, then simmer them till tender; put them again into cold water, and let them remain for two days, changing the water each day. If not quite soft, simmer again, and replace in cold water until next day. Take their weight in loaf sugar, and with % of it make a syrup, in which simmer the figs for 10 minutes. In 2 days take the third of the sugar, pound fine, and pour the syrup from the figs on it. Make a rich syrup 236 White Ribbon Cook Book. •with the peel of the lemon and a little raw ginger, and boil the figs in it, then mix all together and put into large jam pots. The figs may be cut in half, if preferred, after they have sim- mered until soft. Preserred Pumpkins — Equal proportions of sugar and pumpkins, 1 gill lemon juice✪ Preserved Pumpkins.

AI-modernized reading of the original text

Apple Marmalade — Pare, core and quarter some apples; put into a preserving-pan with sufficient water to prevent burning. Boil till it is a pulp. Take an equal weight of sugar in large lumps, dip in water and boil till it is a thick syrup; put it to the pulp, and simmer on a quick fire quarter of an hour. Grate in lemon-peel before it is boiled. Apple Cheese — Dissolve 1 lb. sugar in }^ pint water; add IJ^ lbs. apples cut in quarters, and the rind of 1 lemon grated. Boil 3 hours; 10 minutes before that time add the juice of the lemon; stir all the time after the lemon is added, and boil quickly. To Preserve Raspberries — To 1 lb. fruit, quite ripe, add 1 lb. finely-sifted sugar. Make the sugar as hot as possible without scorching, put it to the fruit, and stir till every particle of sugar is dissolved; put it in jars, and tie down Preserves. 235 with bladder. It will keep for a year, and looks just like fresh raspberries crushed with sugar. Quince Jam — To 1 lb. quinces allow ^ lb. sugar. Peel and quarter the quinces, leaving the seeds in, as they readily impart their mucilage to the water and thus thicken the syrup. Put the fruit and sugar into a preserving-pan, and 3^ teacupful water to moisten the bottom of the pan; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft and of a clear red color. It will take about an hour, reckoning from the first boiling-up. Put into jam pots, and cover when cold. Apple Jam — Allow to every pound of pared and cored fruit ^ lb. white sugar, the rind of 1 lemon, and juice of 3^ lemon. Having peeled and cored the apples, weigh them, and slice them very thin. Place in a stone jar and surround with boiling water; allow them to boil until tender; when tender place in a preserving-pan, add the sugar, grated lemon and juice. Boil slowly ^ hour from the time it begins to simmer, remove the scum, and put into jars and cover in the usual manner. Green Fig Preserves — Equal quantity of fruit and syrup, peel of 1 large lemon, a little ginger. Lay the figs in cold water for 24 hours, then simmer them till tender; put them again into cold water, and let them remain for two days, changing the water each day. If not quite soft, simmer again, and replace in cold water until next day. Take their weight in loaf sugar, and with % of it make a syrup, in which simmer the figs for 10 minutes. In 2 days take the third of the sugar, pound fine, and pour the syrup from the figs on it. Make a rich syrup 236 White Ribbon Cook Book. •with the peel of the lemon and a little raw ginger, and boil the figs in it, then mix all together and put into large jam pots. The figs may be cut in half, if preferred, after they have simmered until soft. Preserred Pumpkins — Equal proportions of sugar and pumpkins, 1 gill lemon juice.

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Apple MarmaladeApple CheeseApple JamTo Preserve RaspberriesQuince JamGreen Fig PreservesPreserved Pumpkins

The white ribbon cook book