Things Mother Used to Make Part 12

Pick from the stems and wash the amount of grapes desired. Squeeze the pulps from the skins. Put into a kettle with very little water and boil until the seeds loosen. Press through a colander. Put this with skins, weigh, and use three-fourths of a pound of sugar, for every pound of fruit. Cook all together until the skins are tender, usually about an hour. Seal in gla.s.s jars.

=Orange Marmalade=

1 Grapefruit 1 Whole Orange Juice of Two Oranges 1 Whole Lemon Juice of Two Lemons

Chop fruit fine or put through the grinder. Measure and put three times the amount of water. Let this stand till the next day. Boil ten minutes.

Stand again till the next day. Measure and add equal amount of sugar.

Boil until it jells. This will make eleven or twelve tumblerfuls.

Pour into gla.s.ses while warm. When cold, pour over a thin coating of paraffine.

=Peach Marmalade=

When preserving peaches or quinces, wipe them very clean before paring, and save the skins for marmalade. Cook in water enough to cover well and, when tender, press through a colander. Measure, and add the same amount of sugar. Boil half an hour, or until it thickens. Put into tumblers and cover with paraffine. This is nice for school sandwiches, or for filling for Washington pie or queen's pudding.

=To Can Peaches=

1 Quart of Peaches 1 Cupful of Sugar 2 Cupfuls of Water

Be sure to have the jars perfectly clean and warm. Gla.s.s covers are always preferable. Make a syrup of the sugar and water. Boil this hard for five minutes. Set back on the stove and let it settle, then skim very thoroughly. Pare, cut in half, and remove the stones from the peaches. When the syrup comes to a boil, put in enough peaches to fill your jar, whatever the size. Boil until tender enough to pierce with a wisp. Take the fruit out carefully with a spoon and place in the jar.

Fill the jar with the boiling syrup, being careful always to cant the jar as you pour it in. If you do this, the jar will never crack, as it is likely to do if held perfectly straight or upright. Always run around the inside of the jar with a silver knife, and you will have no trouble in keeping fruit. Seal while hot. The peaches may be canned whole, if preferred.

=Pickled Peaches=

4 Pounds of Sugar 1 Pint of Vinegar 1 Tablespoonful of Cloves 1 Tablespoonful of Allspice Stick of Cinnamon

Boil the ingredients together for ten minutes before putting in the peaches. Cook as many peaches in this as possible, and have juice enough to fill up the jars. Tie the spices in a piece of cheese-cloth.

Pears may be cooked in the same way.

=Ginger Pears=

10 Pounds of Pears 7 Pounds of Sugar 4 Lemons 6 Oranges 1 Box of Crystallized Ginger

Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger.

Let all boil together two or three hours.

=Preserved Pears=

1 Quart of Pears 1 Cupful of Sugar 2 Cupfuls of Water

Use pears which are just right to eat. Pare and drop into cold water, to prevent discoloring. Make a syrup of one cupful of sugar and two cupfuls of cold water, and boil the pears in this until you can stick a straw through them. Fill the jars with the fruit, all you can put in, then hold the jar slanting and fill with syrup to the very brim. Use whole pears, if preferred. If cut in halves, remove the core.

=Way to Pickle Pears=

1 Pint of Vinegar 3 Pounds of Sugar 6 Pounds of Pears 1/2 Tablespoonful of Cinnamon 1/2 Tablespoonful of whole Allspice 1 Tablespoonful of whole Cloves

Boil pears until tender. Boil vinegar, sugar, and spices together fifteen minutes, then put in the boiled pears, and cook all together half an hour. These will be nicer if sealed in gla.s.s jars.

=To Preserve Pineapple=

Peel the pineapple, remove the eyes and cut into small cubes. Weigh, and take three-fourths of a pound of sugar to one pound of fruit. Allow one cupful of water for each jar, and cook all together slowly until tender. Fill the jars. This is very nice for ice-cream or sherbet.

=Quince Jelly=

Pare, core, and quarter the fruit, and boil in water enough to cover.

When soft, take out the fruit and strain the syrup through a flannel bag, then return the syrup to the kettle and boil until perfectly clear, skimming constantly. Measure syrup, adding an equal quant.i.ty of sugar, and boil twenty minutes, removing the sc.u.m which rises to the surface. Pour into tumblers or moulds and set aside to cool; then pour over the top a covering of paraffine.

=Quince Marmalade=

Put the quinces, which were boiled in water for the jelly, in with the cores and skins. Cover with water and boil ten or fifteen minutes.

Press all through a colander. Measure, and add the same amount of sugar. Set on the stove and boil fifteen minutes, being careful not to scorch. Put into tumblers and cover with paraffine.

=Quince Sauce=

Peel, core, and cut into quarters the quinces. Boil in clear water until tender. Weigh the quinces before cooking, and put into the water in which they have been boiled three-fourths of a pound of sugar for every pound of quince. Boil five minutes and skim. Then put in the quinces and cook until of a dark amber color-for about an hour. As quinces are expensive, old-fashioned people used to put in one-fourth as much sweet apple or pear.

=Raspberry Jam, No. I=

Mash the berries, add equal parts of sugar, and let stand half an hour.

Put on the stove in a kettle containing a half cupful of water, to prevent sticking. Boil until it thickens. Put into tumblers and cover with paraffine. Blackberries and strawberries used in the same way are very nice.

=Raspberry Jam, No. 2=

Mash the berries, and use two-thirds as much currant juice as you have berries. Measure, and add the same amount of sugar. Cook all together until it jells. Put into tumblers and cover with paraffine.