Select good sound ones and take the blows off the ends but leave on the stems. Then wash them and put into preserving kettle with plenty of water to cover. When boiling push them gently down so that they may be under the water all the time. When skin begins to crack, skim them out on a dish. Allow one and one-half pounds of sugar to each pint of juice letting boil fifteen to twenty minutes, skimming till clear. Then return the fruit to the juice, part at a time, and boil fifteen minutes. Then lift out the apples again on a dish and add the rest of the fruit to the juice, boiling them the same length of time. Fill cans with apples to the top. Boil down the juice that is left in the kettle about ten minutes and pour it over the fruit in the jars. Fasten up tight and set away.
If some of the fruit be grubby, cut out the grubs taking off stems and cook them in water enough to boil like apple sauce. Strain through a colander and put all back with juice in the kettle, adding sugar, pound for pound, cooking fifteen minutes and skimming constantly. Put the fruit in a jar and it makes a nice marmalade. Miss Clara White.
Pare and core the fruit and boil till very tender. Make a syrup of a pound of sugar for each pound of the fruit and after removing all the scum boil the quinces in this syrup for one-half hour.
Mrs. K. Knowles.
Pare, core and quarter as many sour apples as desired to preserve in this manner; pare, core and separate into eighths one-fourth as may quinces. Make a syrup of one quart of water and three-fourths as much sugar in pounds as there are apples and quinces combined. Drop in the quinces first, let them cook thirty minutes, then add the apples and cook all together until tender and well preserved. Seal. W. T. J.
Select firm quinces, rub them over with a damp cloth, peel, core and cut each one into several pieces. The peels and cores should be tied in a muslin bag and boiled with the quinces. Place all in a preserving kettle on the stove, pour over them enough boiling water to nearly cover, and allow them to boil slowly until they are tender; then drain off the water and let cool. Weigh the quinces and allow an equal weight of sugar. When cold put them into glass jars in alternate layers, first sugar, then quinces, and so on, and seal. The juice in which they are boiled should be saved; add to it its weight in sugar and make into jelly. Blanche.
To every pound of fruit, weighed after being pared, allow one pound of loaf sugar and one-quarter of a pint of water. The pines should be perfectly sound, but ripe. Cut them into rather thick slices, as the fruit shrinks in boiling; pare off the rind carefully, that none of the pine be wasted, and in doing so notch it in and out, as the rind cannot be smoothly cut without great care. Dissolve a portion of the sugar in a preserving pan with one-quarter of a pint of water; when this is melted, gradually add the remainder of the sugar, and boil until it forms a clear syrup, skimming well. As soon as this is done put in the pieces of pine and boil well for one-half hour, or until it looks very transparent. Put it into pots, cover down when cold and store away in a dry place.
Mrs. S. Ament.
Peel and seed with great care. Cut into pieces about three to four inches in size. Place citron over the fire in preserving kettle, after covering it with water. Cook until it can be pierced with a straw. Skim it out upon a platter and add sugar in proportion of one and one-half pounds to each pint of juice. (Two full coffee-cupfuls of sugar equal one pound.) Cook this juice until the scum quits rising. Then put citron back and boil till clear, over one hour. Take citron out and boil clear juice fifteen minutes. Slice into the juice three lemons to each four quarts of citron, boiling till the time is up: fifteen minutes. Use lemon peel and juice removing only the seeds. When you turn citron into the bottles make them half full of fruit and fill them up with the hot juice, fastening them up while hot. Put a spoon into each jar while putting in fruit and set a napkin wet in cold water under the jars while filling.
Annie R. White.
If the seckle pear can be obtained select that on account of its size and flavor but if not to be had then any other pear will answer. Pare off the peeling with a thin knife so as not to waste the fruit. If a seckle leave it whole; if another variety, separate it in halves. Make a syrup of sugar and water, using three-fourths of a pound of sugar to every pound of fruit to be preserved and one cupful of water to a pound of sugar. Drop in the fruit and carefully cook. Just before taking from the stove drop in a few whole cloves, about two to every pear. Cloves are a great addition as they help bring out the flavor of the pear. Mrs. R. A.
Same as Citron.
Take the fruit when not over-ripe, pick over carefully, wash and put in glass jars, filling each one about three-fourths full. Make a syrup of a pound of granulated sugar and one cupful of water for every one and one-half pounds of fruit and let it boil slowly fifteen minutes. Pour syrup into the jars over the berries, filling them up to the top; then set the jars in a boiler of cold water with a generous amount of straw or excelsior in the bottom of the boiler to prevent the cans from falling against each other. Place on the stove and let the water boil until the fruit becomes scalding hot; add more syrup as the fruit settles. Now take out of the cans and seal tight. If these directions are followed the fruit will keep for years.