Around-the-world cook book

Let all boil together until the fruit is tender, then remove the fruit, and place it in jars, or in an earthenware vessel. Let the syrup continue to boil and thicken for 10 minutes longer, then pour it over the fruit. SPICED GRAPES Grapes, 7 pounds, Sugar, 4 pounds, Vinegar, 1 quart. Ground cloves, 1 tablespoon, Ground cinnamon, 2 tablespoons. Slip the pulp from the skins, and save the skins. Boil the pulp until soft, and then pass it through a sieve. Boil the sugar and vinegar together, and then add the pulp, the skins and the spices, and boil all together for 2½ hours. VENISON JELLY Grapes, 1 peck, Vinegar, 1 quart, Whole cloves, 1 ounce, Cinnamon (stick), i^ ounce. Sugar, 6 pounds. Boil the vinegar, grapes, and spices together until the grapes are soft. Drain off the juice and boil it for 20 or 30 minutes longer. Add the sugar (which has already been heated) to the juice, and boil for 5 minutes, or until jellied, which in some cases takes as much as half an hour. TOMATO PRESERVES Ripe, firm tomatoes, 5 pounds Sugar, 4 pounds, AROUND-THE- WORLD COOK BOOK PICKLES AlH) RELISHES Lemons, sliced thin, 2, Candied ginger, I14 ounces. The candied ginger should be cut fine, and the lemons sliced very thin. Mix, and cook for from 2½ to 3 hours; until quite thick. Cook very slowly. CURRANT BAR-LE-DUC Large currants, or gooseberries, 1 pound, Currant, or gooseberry juice, 1 pint, Sugar, 3 pounds. Select a pound of the largest and finest berries, and stem them without breaking. From the other ordinary berries make 1 pint of juice, first warming, then bruising and then squeezing out the juice. Put half a cup of this juice in the preserving kettle and add to it the sugar, and bring slowly to a boil. Skim carefully. After boiling 5 minutes, drop the large berries that have been retained, carefully into the syrup, and let them simmer for 5 minutes. Take them from the syrup without breaking, and then boil the syrup for 5 minutes, or still longer if it is not very thick, as currants are some times less juicy than at others. When the syrup is thick, skim well, and strain through a hot cloth, over the fruit. Put it in jelly glasses, and when cold, cover with hot paraffin, and paste paper over all. Keep in a dark place. GINGER PEAE Candied ginger-root, li/^ pounds, Pears, 8 pounds, Granulated sugar, 8 pounds, Lemons, 4. Pare the fruit and cut and slice into small pieces. Slice the ginger, and place the pear, ginger, and sugar on the fire, and boil slowly for 1 hour. Do not put water with it unless the pears are very dry. While this is boiling put on the lemons, in cold water and boil until very tender; then cut them up, taking out the seeds, and cut them fine. After the pears have boiled an hour add them to the lemons, and boil together for another full hour. Put in jelly tumblers. RHUBARB MARMALADE Rhubarb, 7 pounds. Sugar, 7 pounds. Figs, 2 pounds, Ginger-root, 1 large piece. Cut the rhubarb in %-inch lengths, and pour on it the sugar, and then let it stand overnight. In the morning add the cut-up figs, and boil. DUNDEE SCOTCH MARMALADE Oranges, large, 14, Granulated sugar, 4 pounds. Lemon, the juice of 2.