Farm and home cook book and housekeeper's assistant

Preserve the apples in the usual way, using 1 lb sugar to 1 lb fruit. When the apples are done and just before removing the kettle from the fire, dissolve 1 tablesp cream of tartar ■ (more or less according to the quantity of apples used) in a ., little water and add this to the preserved fruit, stirring • l gently. Pour the fruit into jars, let stand about 10 days or 2 j weeks, then drain the fruit from the syrup and spread on platters and let dry in a cool room, first dipping each piece \ of fruit in granulated sugar. This is a fine substitute for .| citron in cakes or puddings. — [L. E. M., Mich. i APPLES AND PINEAPPLES 221 Pickled Apples Boil together 1 qt vinegar and 6 cups brown sugar. When it has come to a boil, skim and add 1 teasp each cloves, cinnamon and allspice, then fill the boiling spiced syrup full with sweet apples that have been washed and wiped dry, cut in halves and the cores removed. Do not pare the apples. Let boil until soft but not soft enough to break. Can and seal air tight. Give the cans a little shake, once in a while, when filling them, so the contents will settle down and the air bubbles break. Be sure to fill the cans overflowing full. — [M. P., N. H. Crabapple Preserves Allow 1 lb sugar for every lb of carefully selected ripe, red crabapples. Wipe the apples clean but leave the stems on and scald them in boiling water. Make a syrup of the sugar, adding a very little water, and when the sugar is boiled clear, put in the fruit and boil until soft. Then skim out the apples carefully and put them into jars. Boil the juice down until it is quite thick. Drain out the liquid collected in the jars and add it to the boiling juice. When sufficiently thick, pour it over the fruit, having each jar as full as possible. Seal while hot. These may be put up in small stone jars, but in that case, do not cover the jars until the contents are thoroughly cold. — [M. P., N. H. Spiced Crabapples Thoroughly heat 1 pt vinegar and 4 lbs sugar, then add 6 lbs crabapples, chopped fine, 2 lbs raisins, seeded and chopped, the grated rind and juice of 2 lemons, 1 teasp cloves and 2 teasp cinnamon. Cook slowly until the apples are done. Can and seal. — [Mrs. F. D, D., N. Y. Canned Pineapple Pick out the eyes and peel, and slice % inch thick and core sound, ripe pineapples. Cut into small dice or chips and put over the fire in a preserving kettle, adding 1 cup sugar Tor each qt fruit, and water enough to cover. Cook until tender, then turn into jars and seal while hot. — [Mrs. C. W. K., 111. Canned Currants For 3 lbs carefully selected stemmed, washed and drained <;urrants, allow 1 lb sugar. Put the fruit and the sugar together to boil about 10 minutes or until the juice is pretty well extracted, then carefully skim out the fruit and let the juice boil about 20 minutes, after which return the fruit to the juice again and let cook long enough to heat through. Then can and seal air tight. — [Mrs. B. B., Mo. To Can Currants Cold