Thirty or forty minutes is sufficient time for
cooking.
TO PRESERVE PEACHES. L. D.
Take equal portions of peaches and sugar; pare, stone, and quarter the
fruit. Put the sugar with the peaches; let stand over night. In the
morning, boil slowly in preserving kettle one hour and three-fourths;
skim well.
TO PRESERVE QUINCES. L. D.
Pare and core. Be sure you get out all the seeds. Boil the skins and
cores one hour; then strain through a coarse cloth; boil your quinces
in this juice until tender; drain them out; add the weight of the
quinces in sugar to this syrup; boil, and skim until clear; then put
in the quinces. Boil three hours slowly.
TOMATO BUTTER. MRS. J. KISHLER.
To one quart of tomato, add one pint of apple; put both through sieve;
one quart of sugar, some ground cinnamon; cook until it begins to look
like a preserve.
ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white sugar. Grate the
peel from four oranges; reserve for marmalade. (The rinds of the
remainder will not be used). Pare the fruit, removing the white skin
as well as the yellow; slice the oranges; remove all seeds. Put the
fruit and grated peel into a preserving kettle; boil until reduced to
a smooth mass; rub quickly through a colander; stir in the sugar;
return to the stove; boil fast, stirring constantly, one-half hour, or
until thick. Put in glasses, or jars; cover closely when cold.
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