Lemon Butter

Three cupfuls of sugar, whites of three eggs and yolk of one, beaten; one and one-half cupfuls of butter; grate the yellow off of four lemons; then squeeze in the juice and cook twenty minutes in double boiler. Put in jar. Mina Parish.

Apple Butter

Fill a preserving pan with apples that have been peeled, quartered and cored. Add a slight flavoring of cloves, allspice and cinnamon. Cover with good cider, and boil slowly, stirring from time to time with a wooden spoon until the whole becomes a dark-brown jam, with only juice sufficient to keep it soft and buttery. Remove it from the fire and place in well-covered jars and in a few weeks it will be ready for use. It makes an excellent substitute for butter and is very wholesome for children.

Mrs. Henry Specht.

Plum Butter

Select sound plums, scald till they crack open. When cool put through a colander; measure the pulp and add three-fourths of a pound of sugar to each quart of pulp. Season with any spice desired. Boil well two hours. A. Schemer.

Peach Butter

Pare ripe peaches, remove stones and put peaches in a kettle with sufficient water to boil them soft, then put through a colander. To each quart of pulp add one and one-half pounds of granulated sugar. Boil very slowly one hour. Stir often so they will not burn. When done season slightly with cloves, allspice and cinnamon. T. Benedict.

Cherry Butter (Fine)

Wash and stem the cherries, boil until soft, then rub through a colander; to each pint of pulp add a pint of sugar; boil until thick; can or keep in closely covered jars. Mrs. C. Preston.


Currant Syrup (For Flavoring And Coloring)

Place the required quantity of fresh, ripe, red currants in a granite bowl and mash them with a wooden masher; cover the bowl and let stand for three hours. Strain through a woolen bag, measure juice and put into a granite boiler with a pint of sugar to each pint of juice. Boil until reduced to a clear syrup keeping it well skimmed; then take off the fire and leave until cold. Pour into small bottles and pour on top of each bottle a little oil, to preserve it. Put bottles in an upright position in a dry cupboard. Minnie.

Raspberry Syrup (For Flavoring And Coloring)

Put as many quarts of raspberries into a granite saucepan as desired, press gently, sprinkle with little sugar and let remain a good half day. Pass the juice through a muslin bag, measure, and pour it into a preserving kettle and to each cupful of the juice add four ounces of sugar; boil until the juice commences to thicken, skimming frequently. Let cool and then put into bottles. Cork and seal; let stand in a dry place until wanted. Alice Yeomans.

Strawberry Syrup (For Flavoring And Coloring)

Put five quarts of clean ripe strawberries into a bowl, pour over them five quarts of cold water in which two ounces of tartaric acid have been mixed and let stand over night. Strain off the juice through a muslin bag and for each pint use one pound of loaf sugar. Boil ten minutes, skim frequently and pour the syrup into bottles, cork and dip the nozzle in melted paraffine. Keep in a dry tight cupboard. Tillie Cary.

Syrup Of Lemons (For Flavoring)

Clarify three pounds of lump sugar, then pour into this syrup while at weak candy height and boiling, the juice of eighteen lemons and the peel of three, grated. Boil together four minutes, strain through fine muslin and bottle. When it is cold, cork for future use. This syrup is now ready for lemonade, punches, ices, jellies, etc.

Mrs. Maria Woodhouse.

Preserved Fruit Juice

If put up in the following manner the juice of any fruit may be kept for flavorings by putting it in glass cans and sealing it. Mash the fruit, strain through a muslin bag and press so as to extract as much of the juice as possible. Put it in a pan with one and one-half pounds of sugar to each pint. Fill glass cans with the syrup, cover them and set in cold water and boil for one-half hour. Leave the jars in the water until cool, then seal. Miss J. Woodhull.


Currant Jam

Wash, stem and mash red or white currants. Use one pound of sugar to one pound of fruit. Put the fruit and one-fourth of the sugar into a granite kettle; stir and when it boils add balance of sugar. Let it boil till very thick. Putting in only a little sugar at a time prevents the currants from becoming hard. Lettie Sprague.

Date Jam

To every pound of dates, use one-half the quantity of sugar and one cupful of water. Remove the stones, put over the fire and cook until thick. Place in deep glasses. Stir so as to prevent burning.

Pearl Weeks.

Orange Jam

Slice one dozen oranges, remove seeds and let stand over night in three quarts of water. Add six pounds of sugar. Boil till thick. Seal.

Miss J. C. Higbie.

Raisin Jam

Wash and seed one pound of raisins; put them on to cook with one-half pound of sugar and one cupful of water. Cook until thick. Nutmeg may be added if desired. May Somers.

Jam Of Green Gages

Put ripe green gages into a kettle with very little water and let them stew until soft, then rub them through a sieve or colander, and to every pint of pulp put one pound of white sugar powdered fine; then put it in a preserving kettle over the fire, stir it until the whole is of the consistency of jelly, then take it off; put the jam into small jars or tumblers, and cover as directed for jelly. Any sort of plums may be done in this manner.