and set them in the sun to dry for 3 days, each day turning them and sprinkhng with sugar. When they are sufficiently candied pack in glass jars with dry sugar. PEACH PRESERVES 1 pound sugar to 1 pound fruit. Peel, stone, and halve peaches. Add enough water to the sugar to make a thick syrup, and boil till thick. Put in fruit and cook till clear and tender. A few stones added make a delicious flavor. Use firm peaches, as over-ripe ones lose their form and the under-ripe ones make dark pre- serves. PEAR PRESERVES V. C. G. 8 pounds of pears, nearly ripe, 8 pounds of sugar✪ Ginger Pears, 4 lemons, peel very fine, and squeeze the juice, ^ pound of green ginger, 1 tumbler of water. Put all in a kettle together, and let boil f of an hour, or until the syrup is the right consistency. THE BLUE GRASS COOK BOOK RIPE TOMATO PRESERVES VERY FINE Mrs. John W. Fox 7 pounds ripe tomatoes, 7 pounds sugar✪ Ripe Tomato Preserves. Put the sugar on the fruit and let stand over night. Drain off syrup, which boil and skim well. Put in tomatoes and boil gently 20 minutes. Take the fruit out and spread on a dish. Boil the syrup till it thickens. Flavor with ginger and cinna- mon. Put the fruit in the syrup and cook 10 minutes. Put in jars, which are in hot water. Seal or tie up closely. GREEN TOMATO PRESERVES Use same recipe as above except season with gin- ger and mace. Cover at once. SPICED PEACHES 1 peck of peeled peaches, 3^ pounds of brown sugar, 3 pints of cider vinegar, ^ ounce of nutmeg, 1 ounce of cloves, 1 ounce of cinnamon✪ Spiced Peaches. 332 PRESERVES Peel the peaches and put in a stone jar. Break up spices and strew them through the peaches. Boil sugar and vinegar together 10 minutes, and pour on the peaches while very hot. Repeat this for 3 consecutive days, then boil all together for 10 minutes. Plums can be done the same way — adding less vinegar. SPICED PLUMS V. C. G. 6 pounds of damsons, 4 pounds of coffee sugar, 1 pint of vinegar✪ Spiced Plums. Boil to a thick jam, taking out the stones as they rise to the top. Just before taking off the jam stir in 9> tablespoons of powdered cloves, 2 tablespoons of powdered cinnamon. This is nice to serve with cold meats. The dam- sons should be thoroughly ripe. STRAWBERRY PRESERVES 1 pound fruit to f pound of sugar. Boil sugar and water till a clear thick syrup. Drop the berries and cook till clear and thick. Pour in jars and seal. 333 Jellies APPLE JELLY Mrs. John W. Fox Put apples which have been quartered into gran- ite kettle, and cover with 1 pint water to 1 gallon of fruit. Boil till fruit is soft. Strain and add 2 pints sugar✪ Apple Jelly to 3 pints juice and boil rapidly, tak- ing all scum off. When it begins to jelly, pour into glasses and cover with brandied paper. BLACKBERRY JELLY Miss Mary Bashford To 1 quart of juice, Add 2 pints of water. To 4 pints of juice. Add 3 pints of sugar✪ Blackberry Jelly. 335 THE BLUE GRASS COOK BOOK CRABAPPLE JELLY Cut the apples into quarters and cover with water and boil till tender. Strain through a flannel bag and add 1 pint sugar to 1 pint juice✪ Crabapple Jelly. Boil juice 20 minutes, at the same time melt the sugar in a kettle. Pour together and boil till it begins to jelly. Skim constantly. Fill glasses and set in dark closet. CURRANT JELLY ✪ Currant Jelly

AI-modernized reading of the original text

and set them in the sun to dry for 3 days, each day turning them and sprinkhng with sugar. When they are sufficiently candied pack in glass jars with dry sugar. PEACH PRESERVES 1 pound sugar to 1 pound fruit. Peel, stone, and halve peaches. Add enough water to the sugar to make a thick syrup, and boil till thick. Put in fruit and cook till clear and tender. A few stones added make a delicious flavor. Use firm peaches, as over-ripe ones lose their form and the under-ripe ones make dark preserves. PEAR PRESERVES 8 pounds of pears, nearly ripe, 8 pounds of sugar, 4 lemons, peel very fine, and squeeze the juice, ^ pound of green ginger, 1 tumbler of water. Put all in a kettle together, and let boil f of an hour, or until the syrup is the right consistency. RIPE TOMATO PRESERVES VERY FINE Mrs. John W. Fox 7 pounds ripe tomatoes, 7 pounds sugar. Put the sugar on the fruit and let stand over night. Drain off syrup, which boil and skim well. Put in tomatoes and boil gently 20 minutes. Take the fruit out and spread on a dish. Boil the syrup till it thickens. Flavor with ginger and cinnamon. Put the fruit in the syrup and cook 10 minutes. Put in jars, which are in hot water. Seal or tie up closely. GREEN TOMATO PRESERVES Use same recipe as above except season with ginger and mace. Cover at once. SPICED PEACHES 1 peck of peeled peaches, 3^ pounds of brown sugar, 3 pints of cider vinegar, ^ ounce of nutmeg, 1 ounce of cloves, 1 ounce of cinnamon. Peel the peaches and put in a stone jar. Break up spices and strew them through the peaches. Boil sugar and vinegar together 10 minutes, and pour on the peaches while very hot. Repeat this for 3 consecutive days, then boil all together for 10 minutes. Plums can be done the same way — adding less vinegar. SPICED PLUMS 6 pounds of damsons, 4 pounds of coffee sugar, 1 pint of vinegar. Boil to a thick jam, taking out the stones as they rise to the top. Just before taking off the jam stir in 9> tablespoons of powdered cloves, 2 tablespoons of powdered cinnamon. This is nice to serve with cold meats. The damsons should be thoroughly ripe. STRAWBERRY PRESERVES 1 pound fruit to f pound of sugar. Boil sugar and water till a clear thick syrup. Drop the berries and cook till clear and thick. Pour in jars and seal. Jellies APPLE JELLY Mrs. John W. Fox Put apples which have been quartered into granite kettle, and cover with 1 pint water to 1 gallon of fruit. Boil till fruit is soft. Strain and add 2 pints sugar to 3 pints juice and boil rapidly, taking all scum off. When it begins to jelly, pour into glasses and cover with brandied paper. BLACKBERRY JELLY Miss Mary Bashford To 1 quart of juice, Add 2 pints of water. To 4 pints of juice. Add 3 pints of sugar. CRABAPPLE JELLY Cut the apples into quarters and cover with water and boil till tender. Strain through a flannel bag and add 1 pint sugar to 1 pint juice. Boil juice 20 minutes, at the same time melt the sugar in a kettle. Pour together and boil till it begins to jelly. Skim constantly. Fill glasses and set in dark closet. CURRANT JELLY

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Strawberry PreservesGinger PearsPeach PreservesPear PreservesRipe Tomato PreservesGreen Tomato PreservesSpiced PeachesSpiced PlumsApple JellyBlackberry JellyCrabapple JellyCrabapple JellyCurrant Jelly

The Blue grass cook book