Preserved American Or Siberian Crab-Apples

Gather the apples just prior to their becoming ripe, select carefully, cut the stems short, and then plunge the fruit into boiling-water for a few minutes until the skin of any one of them begins to crack. Take from the fire, strain through an earthenware colander, and they may then be easily peeled. Great care must be taken when peeling the apples to keep them very clean and perfect in shape. Before starting to do this make a thin syrup of one pound of loaf sugar to about one pint of water, and keep it boiling hot until all the apples are peeled and dropped into a large glass jar. When a sufficient number are done pour the hot syrup over them, and store away in a cool pantry. The following day strain off again, place the syrup in a stewpan with one-fourth pound more sugar to each pint; then boil and skim. Return the apples to the jar and pour the hot syrup over a second time. If on the day following the syrup looks clear, and the fruit is soft, they may be considered ready for tying down, though there will be no harm in repeating the boiling process once or twice more in order to insure immunity from mould.

Preserved Apples

Core, pare and slice some pippins and put to each pound of apples half a pound of preserving-sugar, and to each eight pounds thus sweetened, one quart of water together with a few cloves and the thin rind and juice of a lemon. Stew till the apples are clear, and put up in wide-mouthed bottles or jars for future use.

Preserved Cherries

The large red variety of cherries, usually used for pies, and the Morello cherry are the best for preserves. They should be fresh and sound, and the larger the better. Remove the stems and stones from the cherries, being careful not to bruise them. Then weigh the cherries, and allow their own weight in sugar; shake the sugar over the cherries, and stir in with them and allow them to stand all night in order that the sugar may harden the cherries slightly. In the morning put all into the preserving-pan, place on the stove, allow it to get hot gradually, and boil gently until the cherries look clear, skimming off the scum as it rises. When the cherries have become quite clear, remove the pan from the stove, cover it over and let the preserve cool. When cold, put it into glass jars, dip pieces of white paper in brandy and place on the tops of the jars, and cover them tightly so as to keep out the air. Keep in a cool, dark place.

Preserved Chestnuts

Take the brown skins off some chestnuts and put them in boiling water until the light skins can be removed. Have some syrup ready, put the chestnuts in, stand by the fire and let simmer for several hours, every little while adding a little more syrup. The syrup should thicken while simmering, otherwise it would get mouldy. Heat the chestnuts two days in this manner, then take out and drain. Boil some syrup to the blow degree in a small pan, and when it is cool, work it until it has a gloss. Dip the chestnuts in this, drain on a wire-sieve and dry in a oven for two minutes.