The economical cook book

Make a syrup of a quart of water and a pound of sifted sugar. Pare, core and cut in half ten large pippin or bellflower apples; bring the syrup to a boil, skim it, and lay the apples in and simmer them until clear; then add the juice of a lemon and the peel cut very thin without a particle of pulp, and a tumbler of Madeira wine; give a boil up, take out the apples and lay them in the dish you will serve them in, pour the syrup over, and serve cold. * Coddled Apples. Pare and core juicy tart apples, — pippins are best — make a syrup of a pound of sugar to a quart of water, lay the apples in, and simmer until tender ; take them out, and lay them on a dish, and add the juice and rind (pared off very thin) of a large lemon, boil about three minutes, then strain the syrup through a fine eloth, put it back in the kettle, and add to it half a package of gelatine which has been soaked in a little cold water, give a boil up, and pour over the apples; serve cold. If you wish more of the lemon taste, strain the syrup before you add the lemon, then put the juice and peel in with the gelatine, give a boil up, and pour over the apples. * Apple Jelly. Eighteen large tart pippin apples; cut them in small pieces with their skins on, first washing them ; take out the seeds, and boil them in four quarts of water into a pulp ; strain first through a sieve, then through thin muslin. There will be about six PRESERVING AND CANNING FRUITS. 277 pints of the juice; boil this ten minutes, add five pounds of loaf or sifted sugar; boil three-quarters of an hour, put in bowls ox glasses. This quantity makes about twelve glasses. Do not paste them up until next day. * Currant Jelly. Pick the currants when fully ripe on a dry day, strip them from their stems, and put them over the fire in a large kettle. When they commence to cook, mash them with a potato-masher; when broken and boiling hot, put them a few at a time into a jelly-bag or thick cloth, squeeze out all the juice, and to every pint allow a pound of sifted sugar; put the juice over the fire in a preserving-kettle, let it come to a boil, skim it well, put in the sugar, stir until dissolved, then lift it from the fire and fill your glasses. Paste up next day with letter-paper, lay a piece on top of the jelly to fit inside the glass before you cover and paste. * Blackberry Jelly. Mash the berries, squeeze the juice from them through a cloth or jelly-bag, and for every pint add a pound of sifted sugar ; put all together over the fire, and boil twenty minutes, skimming well ; fill your glasses, set away until next day, then cover and paste up. Raspberry-jelly b made in the same way. Raspberry and Currant Jelly. Pick the currants from their stems, and put them over the fire in a preserving-kettle until broken and boiling hot, squeeze them through a jelly-bag or thick cloth. Mash the raspberries in an earthen pan with a potato-masher, and squeeze them the same as the currants; then for every pint of currant-juice put one of raspberry and a pound of sugar to every pint of the mixture; put the juice and sugar over the fire in a preserving-kettle and boil twenty minutes, skimming well ; put it in glasses, let it stand until next day in a cool place, then seal up. * Tomato Butter. To ten pounds of fine ripe tomatoes, put five pounds of good brown sugar, a pint of cider-vinegar, a tablespoonful of cinnamon, one of allspice and cloves mixed, and boil gently for three or four hours. Skin the tomatoes, and cut out the green eore. * Spiced Oantelope.