over it, but nothing else, as the flavor of this delicious fruit is
impaired by adding other ingredients. Keep on ice till wanted.--_Mrs.
S. T._
WATERMELONS.
Keep on ice till wanted. If lacking in sweetness, sprinkle powdered
sugar over them.--_Mrs. S. T._
CANTALEUPES.
Cut out carefully the end with the stem, making a hole large enough to
admit an apple. With a spoon, remove the seed. Fill with ice, replace
the round piece taken out, and place on end. Eat with powdered sugar,
salt, and pepper.--_Mrs. S. T._
PEACHES AND CREAM.
While the first course is being served, peaches should be pared and
split, and the stones removed. Lay in a glass bowl and sprinkle
liberally with powdered sugar. No fruit should be sweetened till just
before eating. Ornament the edges of the bowl with any handsome,
glossy leaves convenient, and serve with cream.--_Mrs. S. T._
STRAWBERRIES
Should never be washed unless sand or earth adheres to them. Cap
carefully while the first course is being served, or, if more
convenient, you may cap in the morning, but never sweeten till just
before eating, as sweetening long beforehand extracts the juice and
makes the fruit tough. Set it on ice, or in a refrigerator. No ice
must be put on fruit. Serve with cream that has been set on ice.
Decorate the edges of the bowl with strawberry leaves.
The same directions will apply to raspberries, blackberries, and
dewberries. Whortleberries may be washed, picked, and drained, though
not sweetened till dinner.--_Mrs. S. T._
PRESERVES AND FRUIT JELLIES.
Always make preserves in a porcelain or brass kettle. If the latter,
have it scoured first with sand, then with salt and vinegar. Then
scald it and put in the sugar and water for the syrup.
In peeling fruit, throw it into cold water to keep it from turning
dark, and let it remain there till you are ready to throw it in the
boiling syrup. Bear in mind that exposure to the air turns peeled
fruit dark.
Boil rather quickly. In preserving fruit whole, boil it a short time
in the syrup, take it out, let it get cold, and then put it again in
the kettle.
Cut sugar is best for preserves which you wish to be clear and
light-colored, but nice brown sugar is best for dark-colored jams and
marmalades, such as those made of blackberries, raspberries,
whortleberries, etc.
The best peaches for preserving, brandying, or pickling, are white
freestone peaches, not quite ripe enough to eat with cream. Pears and
quinces also should be preserved before they are quite ripe enough for
eating. They should be parboiled before eating. No fruit should be
over-ripe when preserved. Damsons and blue plums should be slit
lengthwise with a pen knife, and set in the sun before preserving,
which will render it easy to extract the stones. Cherries also should
be stoned before preserving. A piece of paper dipped in brandy and
laid on top the preserves will help to keep them. I would suggest to
housekeepers that they always put their preserves in glass jars with
screw tops. By this means they can readily inspect it and see if it is
keeping well, without the trouble of untying the jar and looking
inside, as would be necessary in the case of stone jars.
Set the jar of preserves, if they become dry or candied, in a pot of
cold water, which allow to come gradually to a boil. If the preserves
ferment, boil them over with more sugar.
The great secret of making nice fruit jelly is to boil the syrup well
before adding the sugar (which should always be loaf or cut), and you
should allow a pound of sugar to a pint of the juice in acid fruit
jellies, though less will answer for sweet fruit. By boiling the syrup
well before adding the sugar, the flavor and color of the fruit are
retained. Keep the jelly in small, common glasses.
SWEETMEAT PRESERVES.
Cut the rind in any shapes fancied (such as flowers, fruits, leaves,
grapes, fish, etc.), put it in brine strong enough to float an egg,
cover closely with grape leaves, and set away the jar. When ready to
make the preserves, soak the rind in fresh water, changing it till all
taste of salt is removed from the rind. Dissolve four tablespoonfuls
pulverized alum in one gallon water. Lay the rind in this, covered
closely with grape or cabbage leaves. Simmer till it becomes a pretty
green, then soak out the alum by throwing the rind in soft water.
Pour boiling water on half a pound white ginger, and let it stand
long enough to soften sufficiently to slice easily in thin pieces
(retaining the shapes of the races as much as possible). Then boil it
an hour in half a gallon water, and add one ounce mace and two pounds
best cut sugar. This makes a thin syrup, in which boil the rind gently
for half an hour, adding water to keep the rind covered with syrup.
Set the kettle away for four days and then boil again as before,
adding two pounds sugar and more water, if necessary. Repeat the
boiling six or seven times, till the syrup is rich and thick and
sufficient to cover the rind.
The quantity of seasoning given above is for three gallons rind. Allow
two pounds sugar to each pound fruit. This sweetmeat keeps
indefinitely and never ferments.--_Mrs. F. M. C._
WATERMELON OR MUSKMELON MARMALADE.
Weigh twelve pounds rind, previously soaked in brine, and the salt
extracted by fresh water, parboil, put on with twelve pounds sugar
made into a thin syrup, and boil to pieces. Add the peelings of twelve
oranges and twelve lemons, previously soaked in water, cut in strips
and boiled extremely soft, the water being changed three times while
boiling. Stir constantly from the bottom with a batter-cake turner.
Cook very thick. Put in wide-mouthed glass jars.--_Mrs. S. T._
RIPE MUSKMELON OR WATERMELON PRESERVES.
During the summer, peel and slice indifferent cantaleupes (such as you
do not care to eat), especially such as are not quite ripe. Throw them
into brine, together with your thickest watermelon rinds, peeling off
the outside skin. When you have enough, weigh them, throw them in
fresh water, which change daily till the salt is extracted. Boil in a
preserving kettle till soft enough to pierce with a straw. Make a
syrup, allowing one pound sugar for each pound fruit. When it boils,
put the rind in it and simmer steadily till the rind is transparent
and the syrup thick. When cool, add the juice and grated rind of
twelve lemons. Let it stand in a bowl several days. Then strain the
syrup (which will have become thin), boil it again, pour over the
rind, and put the preserves in glass jars with screw tops.--_Mrs. S.
T._
RIPE MUSKMELON PRESERVES.
Peel and slice the melons, soak them twenty-four hours in salt water,
twenty-four hours in alum water, and twenty-four hours in fresh water,
changing the latter several times. Then make a strong ginger tea, in
which boil them slowly till they taste of ginger.
Make a syrup, allowing a pound and a half sugar to each pound fruit,
and adding mace and sliced ginger (the latter must be soaked in
boiling water twelve hours before it is wanted). Cook the melon in the
syrup till clear and tender. You may use sliced lemons as a seasoning
instead of ginger.--_Mrs. R. L._
PINEAPPLE PRESERVES.
Parboil the pineapples, then peel and cut in thick slices, carefully
taking out the cores, which, if allowed to remain, will cause the
preserves to ferment. Put a pound of sugar to a pound of fruit, and
let it remain all night to make the syrup. Boil then till done,
without adding a drop of water to the syrup. --_Mrs. F. C._
ORANGE PRESERVES.
Peel a thin rind off the oranges and make a hole in each end, getting
out all the seed. Pour boiling water over them and let them stand till
next morning. If the water tastes bitter, search for seed. Pour
boiling water over them every day, as long as the bitterness remains.
Boil till soft enough to run a straw through them. Add a pound and a
half sugar to each pound fruit. Make a thin syrup of half the sugar,
and boil the oranges in it a short time. Let them stand in the syrup
three days, then pour the syrup from the fruit, put the rest of the
sugar to it, and boil it down thick. Then pour it over the fruit. A
few lemons added is a great improvement.--_Mrs. J. H._
ORANGE MARMALADE.
Peel the oranges, taking all the seed and tough skin out of them. Cut
the peel in small pieces, put in cold water and boil till tender. Make
a syrup, one pound sugar to one pint water. Put a pound of the oranges
(mixed with the peel) to a pint of the syrup, and boil all for two
hours.--_Mrs. C. C. McP._
ORANGE MARMALADE.
The day before making, peel one dozen oranges (no matter how sour and
indifferent). Throw the peel in a bucket of water, take out the seed,
cut up the pulp fine with a pair of old scissors. Then take the peel,
cut it in thin strips and throw it into fresh water. Pare and slice
pippins (or any other nice apple). Weigh six pounds of them, stew with
a little water till perfectly done, and set away. Next day, run this
pulp through a colander into a preserving kettle. Add six pounds sugar
and boil slowly, constantly scraping from the bottom.
Take the orange peel (which should have been left in soak all night),
boil till perfectly soft and free from bitterness, changing the water
three times while boiling. In another preserving kettle, simmer this
with the orange pulp and two pounds sugar. When both are nearly done,
turn the oranges into the apples and cook them very thick. Cool in a
bowl, and then put in a glass jar with a screw top.--_Mrs. S. T._
SLICED LEMON PRESERVES.
Take large, firm lemons, not quite ripe, cut in slices one-quarter
inch thick, and take out the seed. Soak in brine a week. Then soak
several days in clear water, changing the water twice a day. When all
the salt and the bitter taste are extracted, weigh the lemons and boil
till tender enough to pierce with a straw. Make a thin syrup, allowing
one pound of sugar to each pound of fruit. Put the lemons in and let
them simmer slowly a good many hours. Pour into a large bowl and let
it remain there several days. At the end of that time strain the syrup
(which will have become thin), put the lemons in it again, and boil
till they jelly. When cool put in a glass jar with a screw top. The
same recipe may be used for oranges.--_Mrs. S. T._
LEMON MARMALADE.
Every housekeeper should keep a large jar, or other nice vessel,
filled with brine, in which she may throw lemon peels after being
deprived of the grated rind and juice, used for creams, jellies, etc.
These may remain any length of time, to suit one's convenience. Before
preserving, soak in pure water till all the taste of salt is
extracted. Boil till soft enough to pierce with a straw. Then put in a
preserving kettle nine pounds cut sugar and one quart water. As soon
as it boils, add six pounds lemon peel and three pounds nice sliced
apples (pippins are best). Boil till very thick.--_Mrs. S. T._
LEMON PRESERVES
May be made of lemon peel, prepared exactly by the above recipe. Put
the peel in a preserving kettle and keep covered, while boiling in
clear water, till you can run a straw through it. Then throw it into a
rich syrup (one pound sugar to one of lemon peel), and boil a long
time. Put in a bowl till the next day; then take the syrup (which will
be somewhat thin) and boil again till very thick. Pour it over the
lemon, and when cold it will be jellied.--_Mrs. S. T._
PEACH PRESERVES.
Pare white freestone peaches, not quite ripe. Split in half, take out
the stones, and throw the peaches in a bucket of water to prevent them
from turning dark. Make a syrup of white sugar, using as many pounds
of sugar as you have pounds of peaches. When it has boiled thick, put
in as many peaches as will cover the bottom of the kettle. Let them
boil till nearly done; then take them out, one by one, in a perforated
spoon. Lay them in dishes and set in the sun. When all the peaches
have been carried through this process, put back the first dish of
peaches in the kettle, taking them out when a pretty amber color, and
so on till all have been boiled twice. Meantime the peach-kernels
should have been scalded and skinned. Put them in the boiling syrup,
which must be kept on the fire till very thick. Put the peaches when
cool in glass jars, and pour the syrup over them. In a few days
examine, and if the syrup has become thin, boil again.--_Mrs. S. T._
_Peach Preserves._
Pare, and add to a pound of peaches one and one-quarter pounds best
sugar. Cook very fast for a few moments, in a porcelain kettle. Turn
out in a bowl, cover with muslin or cambric, set in the sun, stirring
every day till they seem quite transparent. They retain their flavor
much better this way than when cooked on the fire. Put in jars, cover
with paper saturated with brandy, and tie up tightly to exclude the
air.--_Mrs. P. W._
PEACH MARMALADE.
Boil twelve pounds soft peaches in a little water. When reduced to a
pulp, run through a colander and boil again till very thick,
constantly scraping from the bottom. Add half a pound sugar to one
pound fruit. Cool in a bowl, and then put in glass jars with screw
tops. Pear marmalade may be made by the same recipe, and also apple
marmalade, except that you flavor the last with lemon juice and
rind.--_Mrs. S. T._
BRANDY PEACHES.
For twelve pounds large freestone Heath peaches, not quite ripe and
delicately pared, make a syrup of four pounds sugar. Scald a few
peaches at a time in the syrup, till all have gone through this
process. Place on dishes to cool. Then put in glass jars and add
enough good whiskey or brandy to the syrup to cover the peaches. Any
spirit will do, if strong enough. Add a few blanched peach-kernels. In
a few days see if more liquor or sugar is required. If so, drain off
the syrup, add what is needed, and pour again over the fruit. It is a
mistake to put too much sugar. Always use freestone peaches.--_Mrs. S.
T._
_Brandy Peaches._
Put the peaches (a few at a time) in boiling lye. Let them remain five
minutes, to loosen the fur. Then take them out and wipe perfectly
clean and white. Then drop them in cold water. Boil them gently in a
rich syrup till a straw will pierce them. Then put in a jar, and mix
equal parts of French brandy with the syrup. Carefully exclude the
air.--_Mrs. G. N._
PEAR PRESERVES.
Scald the fruit, but do not let it remain till it comes to pieces.
Boil till clear, in a syrup made of as many pounds of sugar as you
have of fruit.--_Mrs. J. J. A._
PRESERVED APPLES FOR WINTER USE.
Pare and slice pippins. Put to each pound apples half a pound sugar,
and to every eight pounds thus sweetened one quart water, a few
cloves, the thin rind and juice of a lemon. Stew till clear, and eat
with cream.--_Mrs. B. J. B._
APPLE MANGE.
Stew and mash well three pounds pippins, then add three pounds sugar.
Just before they are done, add a few drops lemon juice. Put in moulds
and it will keep two years. Turned out and sliced, it is a nice dish
for tea. Quinces are as nice as apples, prepared this way.--_Mrs. B.
J. B._
CRAB APPLE PRESERVES.
Put the crab apples in a kettle, with some alum, keeping them
scalding hot for an hour. Take them out, skin and extract the seed
with a small knife, leaving on the stems. Put them in cold water
awhile, then take them out, wipe them and put them in a syrup made of
as many pounds sugar as you have of fruit. Let them stew gently till
they look clear, then take them out and let the syrup boil longer.
Siberian crabs may be preserved in the same way, except that they are
not peeled and cored.
QUINCE JAM.
Pour boiling water over them and let them remain till the skin rubs
off easily. Then peel them and cut off the fair slices. To each pound
put twelve ounces sugar, and let them stew together till the syrup is
sufficiently thick.
Quince preserves may be made by the same recipe as that used for
pears.
DAMSON PRESERVES.
With a sharp penknife, cut a long slit lengthwise in each damson.
Spread in dishes and set in the sun till the seed comes out readily.
Then boil till thoroughly done in a thick syrup made of as many pounds
sugar as there are pounds of damsons.
Preserve green gage plums and other plums by the same recipe.--_Miss
P._
FOX GRAPE PRESERVES.
Seed the grapes, then pour scalding water on them and let them stand
till cold; then draw off the water, put one pound sugar to one pound
of grapes, and boil gently about twenty minutes.--_Mrs. A. D._
CHERRY PRESERVES.
Wash, pick and stone the cherries, saving the juice. Allow one pound
sugar to each pound fruit. Boil the juice and sugar to a thick syrup,
then put in half the cherries and stew till nearly done. Take them out
with a perforated spoon and lay on dishes. Pat in the other half, let
them stew as long as the first; then take out and lay in dishes.
Meantime boil the syrup gently. When the cherries are cool, put them
again in the syrup and boil a short time. Pour in a large bowl and
cool, then put in glass jars and cover tightly.
Scarlet short stems and large wax cherries are best for
preserving.--_Mrs. S. T._
STRAWBERRY PRESERVES.
Cap the berries. Put one and a half pounds sugar to each pound fruit.
Let them stand two or three hours, and then boil thirty minutes.
STRAWBERRY JAM.
Cap and wash the berries, and put them on to stew with a very small
quantity of water. Stir constantly. When thoroughly done and mashed to
a soft pulp, add one pound sugar to each pound fruit. The advantage of
adding sugar last is that it preserves the color and flavor of the
fruit. Stew till sufficiently thick, scraping constantly from the
bottom with a batter-cake turner.--_Mrs. S. T._
RASPBERRY JAM.
Wash and pick the berries, boil with a little water, mashing and
scraping from the bottom as they simmer. When reduced to a thick pulp,
add one-half pound sugar to each pound berries. Stew till very thick,
scraping constantly from the bottom. Cool in a large bowl, then put in
a glass jar with screw top. Blackberry, Dewberry, and Whortleberry Jam
may be made by the same recipe.
FIG PRESERVES.
Pick the figs fully ripe the evening before. Cut off about half the
stem, and let them soak all night in very weak salt and water. Drain
off the salt water in the morning and cover them with fresh. Make a
thick syrup, allowing three-quarters pound loaf sugar to each pound
fruit. When it boils, drop the figs carefully in and let them cook
till they look clear. When done take from the fire and season with
extract of lemon or ginger.
The figs must not be peeled, as the salt water removes the roughness
from the skin and keeps the fruit firm and hard.--_Miss A. S._
TOMATO PRESERVES (_either ripe or green_).
The day before preserving, peel and weigh eight pounds pale yellow,
pear-shaped or round tomatoes, not quite ripe; spread on dishes
alternate layers of tomato and sugar, mixing with the latter the
grated rind and juice of four lemons. In the morning, drain off the
juice and sugar and boil to a thick syrup. Drop in half the tomatoes
and boil till transparent. Take up with a perforated spoon and put on
dishes to cool. Then carry the other half through exactly the same
process. Then strain the juice, wash the kettle, and put in the juice
again. When it boils hard, put in again the first boiled tomatoes.
Take them out when they become amber color, and put in the rest. When
they are all boiled to an amber color, and cooled on dishes, put them
in half-gallon glass jars, and add the syrup after it has been boiled
to a thick jelly.--_Mrs. S. T._
GREEN TOMATO SWEETMEATS.
Slice the tomatoes and soak them a day and night in salt and water,
then in fresh water for an hour or two, then scald in alum water with
grape leaves. When taken out of alum water, put in cold water to cook.
Scald in ginger-tea and again put in cold water, while you make the
syrup. To each pound tomatoes put one and a quarter pounds sugar and a
few races of white ginger. Cook the tomatoes till clear, the syrup
till thick. When cool, season the syrup with essence of lemon and pour
over the tomatoes.--_Mrs. C. M._
RECIPE FOR PUTTING UP FRUIT.
For fruit not very acid, weigh one-quarter of a pound white sugar to
one pound fruit perfectly ripe. After sprinkling the fruit with sugar,
put it in a preserving kettle and let it just come to a boil. Then put
it quickly in glass self-sealing cans, being careful to screw down
the tops tightly.--_Mrs. Dr. E. T. R._
CANDIED FRUIT.
Preserve the fruit, then dip it in sugar boiled to a candied
thickness, and dry it. Grapes and some other fruits may be dipped in
uncooked.
LEMON CONSERVES.
Wash and dry ten lemons. Pare the yellow rind off clear of the white,
and beat it in a mortar with double its weight of sugar. Pack closely
in a jar and cover with part of the sugar.--_Mrs. T._
ORANGE CONSERVES.
Cut the peel in long, thin strips, and stew in water till all
bitterness is extracted. Drain off this water and stew again in a
thick syrup, allowing one pound sugar to each pound peel. Put away in
a cool place for flavoring puddings, pies, etc.
PEACH CONSERVES.
Pare the peaches and cut from the stone in thick slices. Make a syrup,
allowing three-quarters pound sugar to each pound fruit. Boil the
peaches and put them on dishes to dry. As they dry, roll them in
granulated sugar, and pack in jars or boxes.--_Mrs. W. P._
GOLDEN SYRUP.
Five pounds white sugar; one quart water. Let it boil two or three
minutes, then add two pounds strained honey. It will keep for
months.--_Mrs. D. C._
BLACKBERRY JELLY.
Crush one quart blackberries with one pound best loaf sugar. Cook it
over a gentle fire till thick, then add one gill best brandy. Stir it
while over the fire, then put it in pots.--_Mrs. E._
CURRANT JELLY WITHOUT COOKING.
Press the juice from the currants and strain it. To one pint juice
put one pound white sugar. Mix together till the sugar is dissolved.
Then put them in jars, seal them and expose them to a hot sun two or
three days.--_Mrs. E._
CURRANT JELLY.
Pick ripe currants from the stem, and put them in a stone jar. Then
set the jar in an iron pot and let the fruit boil till the juice is
extracted. Pour in a flannel bag and let it drip through--without
squeezing, however, as this makes it cloudy.
To each pint of juice add one pound good white sugar. Boil about
twenty minutes and keep it well skimmed. Put in the glasses while hot,
and sun daily.--_Mrs. P. W._
CRANBERRY JELLY.
Wash and pick the cranberries, put them in the preserving kettle with
a very small quantity of water, cover closely and stew till done. Pour
through a jelly bag or coarse towel, without squeezing, as this will
prevent it from being clear. Measure and pour the liquid into the
preserving kettle. Let it boil up and remove the scum, then add the
sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or
until it jellies. It preserves the color of fruit jellies to add the
sugar as late as possible.--_Mrs. S. T._
APPLE JELLY.
Take half a peck of pippin apples, wash them clean, slice them from
the core, put them in a preserving kettle with a quart of water. Boil
till entirely soft, then strain through a flannel bag. To each pint of
juice add one pound white sugar and the juice of three lemons. Boil
till jellied. Do not stir while boiling.--_Mrs. P. W._
_Apple Jelly._
Pare and stew sour, juicy apples (Greenings are best), in enough water
to cover them. Strain as for currant jelly. Allow a pound of sugar
for each pound of juice. Put them together and strain. Boil four or
five minutes, skimming thoroughly.--_Mrs. M. B. B._
_Apple Jelly._
Take any number of juicy apples, put them in a porcelain kettle, and
boil to rags. Then strain them through a cloth or sieve. Put a pound
of loaf sugar to each pint of the juice, and boil till it jellies.
Flavor with the seed beaten in a mortar, and put in while the apples
are cooking.--_Mrs. G. W._
CRAB APPLE JELLY.
Slice the apples, take out the cores and seed, as they make the jelly
bitter. Put them in a kettle cover with water, and boil till quite
soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let
it drip through. To each pint of juice, add one pound and a half of
sugar. Pour in the glasses while hot. Delicious with meats.--_Mrs. P.
W._
QUINCE JELLY.
Make the same as apple jelly, only do not pare or core the fruit, as
much of the jelly is contained in those parts. Or, you may take the
sound parings and cores, stew them and strain the liquor twice, and
you will have a jelly as nice as that made from the fruit. To each
pound of juice allow one pound of sugar. Boil fifteen minutes.--_Mrs.
M. B. B._
ORANGE JELLY.