NATIONAL GROCERY CO

BEVERAGES 173

Apricot Brandy.

Mix y2 pound sugar and a little water with every 2 dozen apricots used. Boil up and then remove and place in jars, and when cold fill up with brandy. Cover over securely and allow them to remain for several days, when they are ready for use. They may be carefully and thinly peeled before putting into the syrup, although this is not generally done. MRS. WILLIAM GOTTSTEIN.

Blackberry Cordial. Squeeze blackberries enough to make a quart of juice. Add to it a pound of loaf sugar, and let dissolve, heating slowly. Add to it 1 teaspoonful each cloves, cinnamon and nutmeg. Boil all together 20 minutes. On removing from the fire, add a wineglassful of brandy. Put in bottles while hot and seal. Use a teaspoonful for a glass of iced water. MRS. WILLIAM G&TTSTEIN.

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ONE THOUSAND FAVORITE RECIPES

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PRESERVES AND JELLIES 175

Preserves and Jellies

Fruit for jellies should be at their prime. If over-ripe, too much boiling will be required. Some fruits yield their juices more readily than others, but the general rule is a pound of sugar to a pint of juice. When cooking fruits of the nature of quince or crab apple, to obtain the juice add sufficient water to cover. A good rule is to boil the juice 15 to 20 minutes before adding sugar, which has previously been heated in the oven, then all boiled a very few minutes together.

Currants and juicy berries are crushed and cooked without adding any water

Jelly glasses should be kept standing in hot water, and when ready to fill wiped dry and filled while still hot.

Too much boiling makes jelly hard or pasty.

In making a large quantity of jelly it is better to divide into smaller quantities, cooking 2 or 3 quarts at a time, as the jelly will be finer, not having boiled too long to secure the necessary evaporation.

A little may be tried in a small dish first. Do not squeeze through the jelly bag, as that makes cloudy jelly. Simply let it drip.

When jelly is cold, cover with paraffine or with white paper wet with brandy. Should jelly not be quite firm enough, it should be allowed to stand in the open glasses a few days in the sun.

Keep preserves in a cool, dark, dry place.

The juice that is left in the jelly bag may be squeezed out after- ward and made into jelly the same way, but it will not be so clear.

In making preserves, use only porcelain lined or granite kettles. Use granite or wooden spoons for stirring.

Preserves should boil very gently to prevent burning.

For preserves a good syrup is made in the proportion of y2 pint of water to a pound of sugar.

Use granulated sugar. If a very little lemon juice be added to strawberry or peach juice there will be no trouble in jellying.

Preserved German Prunes. To a pound of fruit take y2 pound sugar. Let sugar come to a boil in water, and pour over the fruit eight times. Then cook syrup till thick enough, put in fruit and let come to a boil.

MRS. MAX BORNSTEIN.

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Spiced German Prunes.

Wash the prunes, remove the stones, and in place of the stones put in almonds. Take the best wine vinegar, water and sugar to taste. Tie in a bag some whole cinnamon, cloves and allspice; boil together with vinegar. After boiling, let it get lukewarm. Then pour over the prunes. Let stand, and each day for nine days let vinegar come to a boil and pour over primes. The last day cook the vinegar down some, then put in prunes and let come to a boil. There should be sufficient liquid to cover them. Keep in stone or glass jar. Grapes (black ones) may be spiced the same way.

MRS. A. E. WILZIN. Peach Preserves.

Remove stones from peaches. Measure 1 pound sugar to 1 pound fruit. In preserving kettle put 1 layer sugar, then layer of fruit, until all is used. Add a few kernels of the peach stones, and let warm slowly until the sugar is melted. Boil slowly for half hour; then re- move peaches to a flat dish. Let the syrup boil 15 minutes longer. Place in jars % full of peaches, adding syrup to fill.

MRS. MAX BORSTEIN.

Brandied Peaches. Four pounds of fruit, 4 pounds of sugar, 1 pint of white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil. Put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil 15 minutes longer, or until it thickens well. Add the brandy and take the kettle at once from the fire. Pour the hot syrup over the fruit and seal. If after the fruit is taken out and put in jars a reddish liquor oozes from them, drain this off before adding the clear syrup.

Sweet Pickled Peaches. Boil sugar, vinegar and cinnamon 20 minutes. Dip peaches quickly in hot water, then rub off the fur with towel, stick each peach with clove. Put in syrup and cook until soft, using one-half of the peaches at a time. To y2 peck peaches take 2 pounds brown sugar, 1 pint vinegar, 1 ounce stick cinnamon and cloves. MRS. R. LOBE.

Bottled Green Gages. Select green gages that are not too ripe, make small holes all over them, put them in large bottle, fill them with thin syrup, cork and tie down. Place them in a saucepan of water, bring gently to a boil, and simmer until the fruit turns brown. Take from fire. Leave bottles in water for a day. Boil again for 10 minutes, and fruit is ready.

MRS. W. S. ROSENBLATT.

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PRESERVES AND JELLIES 177

Pickled Pineapple. Three pounds sugar, 6y2 pounds prepared pineapples, 1 pint vine- gar, 1 ounce stick cinnamon, y2 ounce cloves. Put the peeled and sliced fruit in a jar in layers with the spices, pour over the fruit the vinegar and sugar that has come to a boil. Let stand 24 hours. Pour off the juice and boil five minutes. Pour over again and let stand 24 hours more. Then boil fruit and syrup y2 hour gently and seal.

MRS. D. KOCH. Tomato Jam. Skin tomatoes and drip over night. To iy2 cup tomatoes take U cup sugar and cook to jam. MRS. MAX BORNSTEIN.

German Prune Butter.

Remove pits and wash prunes. To 1 pound fruit add % pound

sugar and enough water to prevent burning. Do not stir, but remove

from sides of pan occasionally. Let boil for hours. Place in bottles or

glasses. Let cool, cover with paraffine. MRS. MAX BORNSTEIN.

Raspberry Jam.

To 6 pounds berries add juice of 1 pound currants and % pound sugar to each pound fruit. Boil fruit 20 minutes, add sugar and boil just long enough to thoroughly dissolve. MRS. A. DINKELSPIEL.

Cherry Jam. To 2 cups cherries add 1 cup sugar and cook till jam, having first removed the pits. MRS. MAX BORNSTEIN.

Candied Cranberries. Candied cranberries to take the place in cakes, confections or decorations of the more expensive cherries: Use for this purpose the Cape Cod berries, half as much sugar as berries, and half as much water as sugar. Put the berries in a deep agate or porcelain dish, pour the sugar on top like a crust and the water on top of that. Cook very slowly. When they break into a boil, cover just a few moments— not long or the skins will burst— then uncover and cook until tender Take up carefully and spread on oiled plates to dry.

Strawberry Jam. Be careful to get best berries, not sandy ones. Pick berries weigh them, and to each pound of fruit take % pound granulated sugar. Boil together 20 minutes. Remove with skimmer all fruit. Boil juice to thick syrup, replace fruit and let come to a boil; then fill in glasses.

MRS. MAX BORNSTEIN. Spiced Pears Wih Ginger. Peel and cut into small pieces 2 gallons Bartlett pears, not over- ripe. Arrange in a kettle with 5 pounds of sugar. Allow them to stand covered over night. In the morning place over slow fire, adding iv2 pounds crystalized ginger, 3 lemons sliced, 1 small cup vinegar, 1 tea- spoonful nutmeg, 1 teaspoonful cinnamon, y> dozen cloves. Cook until reduced one-fourth, and seal when cold. MRS. F. BORIES.

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ONE THOUSAND FAVORITE RECIPES

Quince Preserves. Peel and quarter quinces and boil tender in enough water to almost cover them. Remove fruit and spread on dish to cool. Add peeling and some of the cores to water. Stew until tender and strain through a bag. Take % cup sugar to 1 cup juice. Boil until a rich thick syrup. Put in fruit and boil a few minutes. Place in fruit jars.

MRS. H. NEWBAUER, San Francisco.

Watermelon Preserves. Cut the rind of the water melon and peel off the green outer skin and all inside pulp which is the least bit soft. Put in an earthen jar and cover with a strong brine. This must stand overnight. To every pound of fruit allow 1 pound sugar. Put sugar in preserving kettle, and to every 4 pounds sugar add 1 pint water. Let boil until thick and clear, and then drop in rind. Do not let cook until sticky. Add a few pieces of cinnamon bark and juice of 2 lemons. Boil until rind can be cut easily with a knife. MRS. S. A. ROSENFELD.

Quince Honey. Seven large quinces grated, 7 cups sugar, 4 cups water. Boil syrup first, then add grated quinces. Boil slowly, 1 hour.

MRS. DAVE LIPMAN.

Apricot and Pineapple Jam. 12 pounds apricots, 5 pounds pineapple, 9 pounds sugar. Peel and halve apricots. Peel and cut pineapple into small pieces. Put the fruit on to boil slowly for 1 hour, adding a little water, stirring often. Then add the sugar and let it all boil together for 15 minutes longer.

MRS. M. PRAGER.

Citrus Fruit Marmalade.

Two grape fruits sliced very thin, 8 oranges sliced very thin, 3

lemons sliced very thin. Soak 36 hours in 4 quarts of water. Boil 2

hours. Dissolve 8 pounds sugar with water. Be careful it does not

burn. Add fruit and boil until it jellies, then add 1 wineglassful brandy.

MRS. L. GOTTSTEIN.

Orange Marmalade. One dozen oranges, peeled very carefully. Scrape off all the white, cut the peel as fine as noodles. Put in dish and pour boiling water over twice, allowing water to remain on peel 10 minutes each time. Add the peel to pulp of orange, which should be cut in small pieces. Add pound of sugar to a pound of pulp and peel. Let stand over night. Cook in morning from 2 to 3 hours. Should be clear and thick and a light brown. Put in glasses. MRS. L. SCHWABACHER.

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