Preserved Apples

Pare and quarter good tart apples; preserve them the same as melon, omitting the cloves. They are nice to use late in the spring and early in the summer for green apple pies; but as a preserve, they are too insipid.

Preserved Plums

Take the weight of the plums in sugar, and to two pounds of sugar allow half a pint of water. Make a sirup of this, and when dear, boil the plums in it for forty-five minutes. Do not put many in it at a time. When they are all done, let the sirup boil an hour, and pour over them while hot. Seal with note-paper This rule will answer for all kinds of plums.

Preserved Cherries

Cherries are preserved the same as plums.

Preserved Quinces

Pare, quarter, and cut out the cores. Save the parings and cores for jelly. Preserve the same as pears, omitting the lemon.

Raspberry Jam

Take equal weights of raspberries and sugar; put the berries in a dish and cover with the sugar, and let them stand over night. In the morning put in the kettle and boil two hours (skimming carefully), and put up in jars; seal with note paper. Strawberries and blackberries are cooked in the same manner.

Barberries Preserved With Pears

Weigh the barberries, and make a sirup of an equal weight of sugar, allowing half a pint of water to a pound of sugar. When the sirup is clear, put in the barberries (which must be free from stems), and boil fifty minutes

When the barberries are all cooked, put as many pears, pared and quartered, as you have barberries into the sirup, and boil until tender; then take up and put with the barberries. Boil the sirup thirty minutes, and then pour boiling over the fruit.

Barberries Preserved In Molasses

One peck of barberries, six quarts of molasses. Pick the barberries free from stems and imperfect ones. Let the molasses come to a boil, then put in the barberries, and boil about fifty minutes. They will be clear and full when done. Skim them out and put in the jars. Save two quarts of the sirup for drinks, and turn the remainder over the barberries. He very careful that the molasses shall not burn. Sweet apples may be cooked with these in the same manner that pears are cooked with those done in sugar.

Grape Marmalade

Put the grapes in a stone pot, and set the pot into a kettle with cold water; set this on the fire and boil until the grapes will mash easily; stir them often, and jam with bowl of the spoon. Take them up and strain through a sieve. To a quart of the pulp allow a pint of sugar, and boil forty minutes.

Currant Jelly

To be nice the currants must be just ripe, and neither more nor less. Put them, stems and all, into a stone pot and cover to keep the steam in. Set the pot into a kettle with cold water, and place on the fire. Boil until they will all jam easily. Jam them with the bowl of the spoon. Lay a piece of thin muslin in a sieve, and turn the currants into it; squeeze the juice through. If you are careful to have it clear now, you will not have to 6traiu it after the sugar is added. To a pint of juice add a pint of sugar, and boil fifty minutes. Take it off the lire and let it stand until so cool that it will not break the glasses, but no longer, and then fill the glasses; let them stand in the sun a few days, and them seal with note-paper..

Currant Shrub

Make the same as jelly but boil only ten minutes When cool, bottle. Raspberry, strawberry, and black berry shrubs made in the same way.

Apple Jelly

Make the same as quince, with the addition of a stick of cinnamon and one lemon to a quart of juice, after the sugar is added. It will take longer to cook than quince.

Quince Jelly

Put the cores and parings in the preserving kettle, and cover with cold water. Boil gently two hours; then squeeze through a thick piece of cloth, and to a pint of juice allow a pint of sugar. Boil until it will jelly when a little is put in a saucer, then treat as currant jelly. Where water is put with fruit you cannot limit the time of boiling.

To Can Berries

Put the berries in a nice tin pan, and set over a boiler of boiling water, and to a gallon of berries allow one cup of boiling water; heat the berries to a boiling point. (Cover them, and stir occasionally, and they will heat much sooner.) Heat self-sealing jars by putting them in a pan of cold water. Set on the stove, and let the water boil; now fill the jars to the top, and put on the covers, and set up; as the glass is expanded by the heat, they cannot be set tight now; but after they become cool, get a man to set them up very tight. Set away in & cool, dry place. Always use the fruit as soon as opened. If these directions are followed, you may put up any kind of fruit, and keep it nice for years.