Dora's cook book

each pound prepared tomato ; boil two lemons soft, and pound them fine. Take out the pips, and add to the tomato ; boil slowly, mashing to a smooth mass. When smooth and thick put into jars. STRAWBERRY PRESERVES. To two pounds of fruit add two pounds white sugar. When the sugar is melted, boil them twenty minutes. Heat your cans and put the fruit in boiling hot and seal immediately. PRESERVED BLACKBERRIES. One pint currant juice and one pint of water to six pounds blackberries. Give them their weight in sugar ; boil until the syrup is thick. : WATERMELON PRESERVES. Cut a Watermelon in two, take out all the soft inside, leaving only the firm white rind, scrape off the green outside, and cut into fancy shapes. Boil these bits in water enough to cover them, with fresh lemon skins to color them yellow. When the pieces are tender, take them out in dishes to cool. Make a syrup of a pound of sugar and teacup of water to each pound of melon. When the sugar is dissolved and hot, put in the melon, and let them boil till clear. Flavor with slices of lemon. When the melon looks transparent take out with a skimmer, and boil the syrup down till thick, then pour over the fruit previously put into jars. JELLIES, JAMS, ETC. > 243 CURRANT PRESERVES. To ten pounds of currants, seven pounds of sugar ; take the stems from seven pounds of currants, and press the juice from the other three pounds. When the sugar is made into a hot syrup, put in the currants and boil until thick and rich. PRESERVED PLUMS. Weigh the fruit and scald to take off the skins, or, if you do not care to peel them, prick the plums in several places witha needle. Let them stand in a bow], if peeled, to let the Juice exude. Drain this off; weigh pound to pound of sugar, and put the plumsina kettle with layers - of sugar between. Pour the juice over this, let it come to a boil, then take out the plums with a skimmer, and boil the syrup till thick. Put in the plums again, and boil ten minutes; take them out again, and fill your Jars three-fourths full of fruit; pour in the scalding syrup, and when cold tie up the jars. PRESERVED ORANGE PEEL. | Weigh the oranges whole, and allow pound to pound ; peel the oranges neatly, and cut the rinds into narrow shreds ; boil till tender, changing the water twice, replenishing with boiling water ; squeeze the strained juice of the oranges over the“: sugar; let this heat to a boil. Put in the shreds and boil twenty minutes. Lemon peel can be preserved in the same way, only allowing more sugar. BAKED APPLES OR PEARS. If large cut in half, and put in a deep dish with a little water. Sprinkle them with sugar, and add a few cloves, a little ginger or cinnamon, and cover close and bake till tender. ‘ GHERRY MARMALADE. Select ripe, juicy cherries; stem and stone them with care ; to one quart of pulp and juice, add one pound of sugar ; mix these well together and put into the kettle; set it in a warm place to slowly heat, and simmer for an hour and a-half; then put into jars with care, and cork tightly. RHUBARB MARMALADE. Peel five oranges, taking away the rind and pips; put the pulp into the stew-pan, with the peel cut very thin ; and five pounds of rhubarb, cut small, and four pounds of loaf sugar ; boil the whole two hours, and the fruit half an hour before adding the sugar. SCOTCH MARMALADE. Cut Seville oranges in quarters, pull off the rinds, and place in cold water sufficient to cover ; remove the pulp and juice from the skin and pips, cover from the air until the rinds have remained in the water twenty-four hours; strain the rinds and boil until tender in fresh cold water ; drain and cut in three strips; add the pulp and juice, and to each pound of fruit allow a pound and a-half JELLIES, JAMS, ETC. =") 245