Preserved Apples

Weigh equal quantities of good brown sugar and apples; peel, core, and cut the apples into small square pieces; make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty thick, then add the apples, the grated peel of a lemon or two, a little whole white ginger (if liked); boil until the apples are clear and begin to fall.

Preserved Cherries

Stone the fruit, weigh it, and for every pound take three-fourths pound sugar. First dissolve the sugar in water in the proportion of 1 pt. of water to 1 1/2 lbs. of sugar; then add the fruit and let it boil as fast as possible for half an hour, till it begins to jelly. As soon as it thickens put into pots, cover with brandied paper, next the fruit, and then cover closely from the air.

Canned Cherries

Prepare in the same manner, allowing but half a pound of sugar to a pound of fruit; after putting the fruit into the syrup let it scald (not boil hard) for 10 or 15 minutes, and then can and seal. A few of the cherry stones tied in a muslin bag and put into the syrup to scald with the fruit, impart a fine flavor; they should not be put into the jars with the fruit. This method is excellent for use with all the small fruits, as strawberries, raspberries, and also plums.

Canned Strawberries

After the berries are pulled, let as many as can be put carefully into the preserving kettle at once, be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand 2 or 3 hours, till the juice is drawn from them; pour it into the kettle and let it come to a boil, removing the scum which rises; then put in the berries very carefully. As soon as they come to a boil, put them into warm jars, and seal while boiling hot.

Quince Preserves

Pare, core, and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the peelings and cores and put into a preserving kettle; cover them with water and boil for half an hour; then strain through a hair sieve and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender; lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce, add more water. When all are done throw in the sugar and allow it to boil 10 minutes before putting in the quinces; let them boil until they change color, say 1 1/4 hours, on a slow fire; while they are boiling, occasionally slip a silver spoon under them to see that they do not burn, but on no account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put in jars, lay a slice or two in each.

Canned Tomatoes

Wash your tomatoes, and cut out any places that are green or imperfect; then cut them up and put over to cook with a little salt; boil them till perfectly soft, then strain through a colander; turn them back to cook, and when they have come to boiling heat, pour them into stone jugs (one or two gallon jugs, as you prefer). They will keep a day or two in winter if all are not used at a time; put the cork in, and have some canning cement hot and pour over the cork. The jug must, of course, be hot when the tomatoes are poured in.

Artificial Honey

Mix together 10 lbs. white sugar, 2 lbs. clear bees' honey, 1 qt. hot water, half an ounce of cream tartar; when cool, flavor with 2 or 3 drops otto of roses and sprinkle in a handful of clear yellow honey-comb broken up. This will deceive the best judges, and is perfectly healthful.

Grape Jam

Take your grapes, separate the skin from the pulp, keeping them in separate dishes, put the pulps into your preserving kettle with a tea-cup of water; when thoroughly heated run them thorough a colander to separate the seeds; then put your skins with them and weigh; to each pound of fruit, put three-fourth of a pound of sugar; add merely water enough to keep from burning; cook slowly three-fourths of an hour. This is a delicious jam, and worth the trouble.

Blackberry Jam

To each pound of fruit add three-fourths of a pound of sugar; mash each separately; then put together and boil from one-half to three-fourths of an hour.

Raspberry Jam

To 5 or 6 pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about 1 qt. of currant juice (a little less will do), and boil gently until it jellies upon a cold plate; then put into small jars; cover with brandied paper; and tie a thick white paper over them. Keep in a dark, dry, and cool place.

Orange Marmalade

Take 7 oranges and 5 lemons; boil in water 2 or 3 hours; throw away the water, and open the oranges and lemons, taking out the seeds and preserving all the pulp and juice possible; cut the rinds in small strips or chop them, but cutting in strips is better; weigh it all when this is done; then put 3 lbs. of sugar in 2 of the pulp, and boil slowly till clear.

Siberian Crab Jelly

Boil a peck of crab-apples for 2 hours in as much water as will cover them, then put them into a jelly bag and allow to drain, (do not squeeze them); to each pint of syrup, put 1 lb. of loaf sugar, and boil for half an hour. Select the reddest crabs you can find, and the jelly will be a beautiful color.

Chocolate Caramels

2 cups of brown sugar, 1 cup molasses, 1 cup chocolate grated fine, 1 cup boiled milk, 1 table-spoonful flour, butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm.