The art of German cooking and baking

No. 10—STRAWBERRIES IN JELLY. IVz lbs. of nice, large straw- 2 lbs. of sugar berries Juice of % lemon 1 lb. of small strawberries Brandy paper Preparation: Prepare the large strawberries as in No. 1, and drain off the water. Treat the small berries the same way, put the latter on the stove with the sugar, boil until soft, then rub through a sieve or a white, clean cloth so the juice will run into a dish. Put this juice back into the kettle, add to this the lemon juice and boil it down to jelly. Then add the large strawberries and boil 3 to 4 minutes. Put carefully into the jars, boil down the syrup if it is too much and pour it on the fruit hot. Cover with brandy paper and close the jars tightly. Treat them as in No. 1, to test the covers and when cold, store them in a cool, dry place. Melted paraffine is often used to make jars air-tight. No. 11— RASPBERRIES IN JELLY. 1 % lbs. of raspberries Juice of % lemon 2 lbs. of sugar Brandy paper Preparation: The preparation of raspberries is the same as that of strawberries. See No. 10, Strawberries in Jelly. No. 12— STONED SOUR CHERRIES. 1 lb. of nice cherries % lb. of sugar Brandy paper Preparation: Wash the cherries, stone them and weigh them. To every pound of cherries take % lb. of sugar, boil 5 minutes and fill hot into the jars. Cover with a brandy paper and treat the jars as in No. 1. • — 341— No. 13— LARGE SWEET CHERRIES. 1 lb. of cherries Brandy paper 1 lb. of sugar % cup of water Preparation: Wipe the cherries with a cloth and place them into the jars. Boil the sugar and water 5 minutes, skim it and pour over the cherries. Close the jars, but not tightly. Put the jars into a boiler with water reaching nearly to the top of the jars. Cover the boiler, boil for 2 hours, take out tIhe jars, close them tightly and treat them as in No. 1. Remarks: The cherries may be stoned. Put a tray or several thicknesses of cloth on the bottom of the t>oiler, also hay or cloth between the jars. No. 14— COGNAC CHERRIES. 1 lb. of large, sweet cherries 1 cup of water 1 % lbs. of sugar 1 % pts. of corn brandy- Preparation: Wash and dry the cherries, prick them with a needle, and trim the stems with a pair of scissors. Fill a jar half full with them. Boil down the sugar and water to one-third of the quantity and add the brandy. When this syrup is cold, pour it into the jars, close them tightly and treat them as in No. 1. No. 15— MIRABELLE PLUMS, No. 1. 1 lb. of mirabelles % lb. of sugar % cup of water Preparation: Mirabelles are the small, round, yellow plums; they must be firm and sound when preserved. Rub them with a cloth and prick them with a needle a few times. Boil sugar and water 5 minutes, skim, add the plums, boil a few minutes and put into the jars. Boil down the syrup and pour it over the plums hot. Treat the jars as in No. 1 and store in a cool, dry place. No. 16— MIRABELLE PLUMS, No. 2. 1 lb. of Mirabelle Plums Brandy paper % lb. of sugar % cup of water Preparation : Treat the plums as before. After they have been rubbed with a cloth and pricked, fill a jar half full. Boil the sugar and water 10 minutes and pour over the plums hot. Close the jars, but not tightly, then place into a boiler with water to boil 2 hours. After that time take out the jars, close them tightly and treat them as in No. 1. Remarks: Put a piece of brandy paper inside before closing them up tightly. — 342— • No. 17— PLUMS. 1 lb. of plums % lb. of sugar % cup of water Preparation: Wipe the plums with a cloth. Boil the sugar and water for 5 minutes, skim and add the plums. Let tihem boil up a few times ; as soon as they begin to crack, skim and put them carefully into the jars. Boil the syrup down and fill into the cans hot. Then close the jars tightly and treat them as in No. 1. No. 18— PEELED PLUMS. 1 lb. of plums 1 small stick of cinnamon