The art of German cooking and baking

with a darning needle. Then boil the sugar and water 5 minutes, put in 8 to 10 plums, boil them until the skin begins to burst, take them out immediately and put them into the jars. Continue this until all plums are cooked. Pour the syrup over, close the jars and put them into a boiler with water to cook for 45 minutes. Then take them out, close the covers tightly and when cold, store them in a cool place. No. 26— PEELED GREEN GAGES. 1 lb. of green gages % lb. of sugar % cup of water Preparation: Peel and stone the plums. Boil the sugar and water 5 minutes, add the plums and boil until tender, then skim and put them into the jars. If there is too much syrup, boil it down and pour it over the plums hot, then close the jars tightly and treat them as in No. 1. No. 27— CRANBERRIES. 1 lb. of cranberries Brandy paper % lb. of sugar % cup of water Preparation : The American cranberries are in the market in winter to be used freslh, while the German cranberries are in the market in summer to be preserved for the winter. Pick them over and wash , them in much water, then drain in a colander. Boil the sugar and water 1 minute, add the berries and boil until they are light red and transparent, skim and fill into cans or stone jars. Boil syrup 15 to 20 minutes longer and pour boiling hot over the berries. Cover with a piece of brandy paper and close the cans or tie up the jars tightly. If you put them into jars, let the fruit cool off before you put on the brandy paper and tie up the jars. No. 28— CURRANTS. 1 lb. of currants 1 lb. of sugar Preparation: Only the largest currants are used for preserves. Strip them' from the stems, wash in cold water, drain well and weiglh them. Boil the sugar and berries slowly for 10 minutes, skim and put into jars hot. Close the jars tightly and treat them as in No. 1. No. 29— BLACKBERRIES. 1 lb. of blackberries % lb. of sugar The Preparation is the same as that of currants, but let them boil only a few minutes instead of 10 minutes. —345 — No. 30— MELONS. 3 lbs. of melon 4 cloves 3 lbs. of sugar Some sticks of cinnamon 1 pt. of water % pt. of wine vinegar Brandy paper Preparation: Peel ripe but firm melons, cut them in halves and scoop out the seeds with a silver spoon, then cut into small pieces and weigih. Boil the sugar, water, vinegar, cloves and cinnamon 5 minutes, add the melon and boil until transparent and soft. Now fill them into jars, boil down the syrup and pour it on the fruit hot. Close the jars tightly and treat them as in No. 1. ~ No. 31— QUINCES. 5 lbs. of quinces 2 finely chopped lemon rinds 3 lbs. of sugar Several sticks of cinnamon 10 cloves Water Preparation: Pare the quinces, slice them very thin and boil in water. When partly done, take them out and drain on a cloth. Boil the sugar, 2 cups of water, cinnamon, lemon rind and cloves 5 minutes, skim, add the partly boiled quinces and boil until soft. Then put them into jars with the syrup, close the jars tightly and treat as in No. 1. No. 33— QUINCES IN COGNAC. 1 lb. of quinces 3 sticks of cinnamon % cup of water \i lemon rind cut fine % lb. of sugar 3 cloves 1 wineglassful of cognac Preparation: Pare the quinces, cut them into small pieces and put at once into cold water. When they are all cut up, put them into boiling water and boil until tender. Boil the sugar, water, cloves, cinnamon and lemon rind 1 minute, add the quinces and boil slowly for 5 minutes. Put the quince into jars, boil down the syrup until it gets thick, add the cognac and pour it hot over the fruit. Close the jars tightly and treat them as in No. 1. — "^ No. 33— PUMPKIN, 3 lbs. of pumpkin flesh 5 cloves 2 % lbs. of sugar 2 sticks of cinnamon 1 qt. of vinegar 1 piece of ginger 3 qts. of water % lemon rind • Brandy paper