Preserved Apricots

Prepare in the same way as Preserved Pears.

Preserved Plums

4 pounds plums 4 pounds sugar.

Damsons or green gages or blue plums.

Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night; in the morning drain off sirup, boil, and skim; add plums and cook until tender. Cool plums on platter, fill jars with plums, then with boiling sirup, and seal.

Preserved Quinces

4 pounds quinces 4 pounds sugar.

Boiling water.

Wash, wipe, pare, core, and cut quinces in quarters. Put in preserving kettle, cover with boiling water. Simmer until tender. Cool on platters. Mix sugar with one pint of water in which quinces have been cooked; boil ten minutes. Add quinces a few at a time, cover kettle, and cook slowly until quinces are of a rich red color. Fill jars with quinces, then with boiling sirup, and seal.

One half quinces and one half apples may be used in this receipt.

Preserved Green Tomatoes

4 quarts green tomatoes 4 lemons.

4 pounds sugar 1 inch ginger root.

½ cup cold water.

Wash tomatoes and cut in slices; add sliced lemons, sugar, water and ginger root. Simmer two hours, cool, then simmer two hours more. Pour into jars and seal.

Preserved Ripe Tomatoes

Prepare in same manner as Preserved Green Tomatoes, except that the tomatoes must have skins removed before slicing them.

Brandied Peaches

4 pounds peaches 4 pounds sugar.

2 cups water 2 cups brandy.

Cut peaches in halves, remove stones, and cook in sugar and water sirup five minutes; take out, remove skins, and cook again in sirup five minutes. Remove kettle from range, and let peaches stand in sirup over night. In morning reheat, pack peaches in jars, and fill jars with an equal quantity of sirup and brandy. Seal.

Brandied Plums

Prepare in the same manner as Brandied Peaches, but prick plums with knitting needle several times before cooking.

Peach Butter

1 peck peaches 2 tablespoons lemon juice.

2 quarts cider boiled sugar.

Pare and cut peaches in small pieces; add cider and lemon juice, boil until thick, stirring constantly; add sugar, if not sufficiently sweet. Fill jars and seal.

Grape Butter

4 pounds grapes 4 pounds sugar.

3 cups vinegar.

2 teaspoons each of cloves, nutmeg, cinnamon, and allspice.

Cook all together until thick; press through a sieve to remove seeds. Fill glasses and seal.

Tutti-Frutti

1 pound orange pulp 1 pound red currants 1 pound red cherries 1 pound bananas 1 pound pineapple 1 pound apples.

1 pound raspberries.

1 pound pears.

1 pound plums.

1 pound peaches.

1 pound strawberries.

1 pint alcohol.

11 pounds sugar.

Put the orange pulp into an earthen crock; add one pound sugar, and two tablespoons alcohol; add this same amount of sugar and alcohol every time a pound of fruit is added. Keep covered with a cloth and tight-fitting cover.

Apple Ginger

4 pounds sour apples 2 pounds sugar.

4 lemons 1 ounce white ginger root.

Pare, core, and chop apples; wash, remove seeds, and chop lemons; add sugar and ginger root, and cook very slowly six hours. Pour into glasses and cover.

Chipped Pears

4 pounds pears 2 pounds sugar.

½ pound Canton ginger 4 lemons.

Pare, core, and chip pears; wash lemons, remove seeds, and chop; add chopped ginger and sugar; cook very slowly four hours. Pour into glasses and cover.

Currant And Raspberry Preserve

4 pounds currants 4 pounds sugar.

4 pounds raspberries.

Remove stems from currants, mash, cook thirty minutes, and strain in jelly bag. Cook sugar and juice ten minutes, add raspberries, bring to the boiling point, fill jars first with berries, then with juice, and seal.