Apple Marmalade is more diffi- cult to make than that of other large fruits. The best cooking - apples should be selected for the purpose, and those of a tart flavor will be found best. The cores and seeds should be removed, but the fruit must not be pared. After preparing, weigh the apples, put in a preserving-kettle, cover with water, and cook very slow- ly until soft ; strain ; return the pulp to the kettle with $4 lb. of sugar for every pound of apples ; set over the fire, and let cook very slowly until thick and clear ; flavor with lemon or orange juice. Put in small jars. Two or three quinces cut up and added to the apples will cause the marmalade to be finer, without imparting any flavor to it. Apples Preserved Whole. — Peel and core large, firm apples (pippins are best). Throw them into water as 3mu pare them. Boil the parings in water for fifteen minutes, allow- ing a pint to I lb. of fruit. Then strain, and, adding % lb. of sugar to each pint of water, as measured at first, with enough lemon-peel, orange- peel, or mace to impart a pleasant flavor, return to the kettle. When the syrup has been well skimmed and is clear, pour it boiling hot over the apples, which must be drained from the water in which they have hitherto stood. Let them remain in the syrup until both are perfectly cold. Then, covering closely, let them sim- mer over a slow fire until transparent. When all the minutiae of these direc- tions are attended to, the fruit will remain unbroken and present a beau- tiful and inviting appearance. Apple Raisine. — Take six fine, large cooking-apples, peel them, put them over a slow fire, together with a wineglassful of Madeira wine and x/z lb. of sugar. When well stewed, split and stone 2x/z lbs. of raisins, and put them to stew with the apples and enough water to prevent their burn- ing. When all appears well dis- solved, beat it through a strainer bowl, and. lastly through a sieve. Mould it, if you like, or put away in small preserve jars, to cut in thin slices for the ornamentation of pastry, or to dish up for eating with cream. Apricot Paste. See Fruits. Barberry Preserve. — -Four quarts of barberries picked from the stem, washed and drained. Heat one large quart of molasses and one quart of white sugar✪ Barberry Preserve together until the sugar is dissolved. Skim, and then add the berries. Cook until they begin to pop and shrivel, which will be in about ten minutes. Skim them out into a stone jar, then boil the syrup slowly until it will cover the berries. Blackberries or Raspberries Pre- served Whole. — Select fruit that is not too ripe, pick it, weigh, and put into glass jars, filling each one two-thirds full. Put in a saucepan i lb. of sugar and one cupful of water for every 2 lbs. of fruit✪ Blackberries or Raspberries Preserved Whole, and let it come slowly to a boil. Pour this hot syrup into Cherries, Brandied PRESERVES, ETC Cranberry Jelly the jars over the berries, filling them to the brim. Place the jars in a boiler containing cold water, and let the water come to a boil, and when the fruit is scalding hof take out the jars and cover them air-tight. Cherries, Brandied. — Weigh the finest morellos, having cut off half the stalk ; prick them with a new needle, and drop them into a jar or a wide- mouthed bottle; pound three-fourths of their weight of rock candy, strew over, fill up with white brandy✪ Cherries, Brandied, and tie a bladder over.

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Apple Marmalade is more diffi- cult to make than that of other large fruits. The best cooking - apples should be selected for the purpose, and those of a tart flavor will be found best. The cores and seeds should be removed, but the fruit must not be pared. After preparing, weigh the apples, put in a preserving-kettle, cover with water, and cook very slow- ly until soft ; strain ; return the pulp to the kettle with $4 lb. of sugar for every pound of apples ; set over the fire, and let cook very slowly until thick and clear ; flavor with lemon or orange juice. Put in small jars. Two or three quinces cut up and added to the apples will cause the marmalade to be finer, without imparting any flavor to it. Apples Preserved Whole. — Peel and core large, firm apples (pippins are best). Throw them into water as 3mu pare them. Boil the parings in water for fifteen minutes, allow- ing a pint to I lb. of fruit. Then strain, and, adding % lb. of sugar to each pint of water, as measured at first, with enough lemon-peel, orange- peel, or mace to impart a pleasant flavor, return to the kettle. When the syrup has been well skimmed and is clear, pour it boiling hot over the apples, which must be drained from the water in which they have hitherto stood. Let them remain in the syrup until both are perfectly cold. Then, covering closely, let them sim- mer over a slow fire until transparent. When all the minutiae of these direc- tions are attended to, the fruit will remain unbroken and present a beau- tiful and inviting appearance. Apple Raisine. — Take six fine, large cooking-apples, peel them, put them over a slow fire, together with a wineglassful of Madeira wine and x/z lb. of sugar. When well stewed, split and stone 2x/z lbs. of raisins, and put them to stew with the apples and enough water to prevent their burn- ing. When all appears well dis- solved, beat it through a strainer bowl, and. lastly through a sieve. Mould it, if you like, or put away in small preserve jars, to cut in thin slices for the ornamentation of pastry, or to dish up for eating with cream. Apricot Paste. See Fruits. Barberry Preserve. — -Four quarts of barberries picked from the stem, washed and drained. Heat one large quart of molasses and one quart of white sugar together until the sugar is dissolved. Skim, and then add the berries. Cook until they begin to pop and shrivel, which will be in about ten minutes. Skim them out into a stone jar, then boil the syrup slowly until it will cover the berries. Blackberries or Raspberries Pre- served Whole. — Select fruit that is not too ripe, pick it, weigh, and put into glass jars, filling each one two-thirds full. Put in a saucepan i lb. of sugar and one cupful of water for every 2 lbs. of fruit, and let it come slowly to a boil. Pour this hot syrup into Cherries, Brandied PRESERVES, ETC Cranberry Jelly the jars over the berries, filling them to the brim. Place the jars in a boiler containing cold water, and let the water come to a boil, and when the fruit is scalding hof take out the jars and cover them air-tight. Cherries, Brandied. — Weigh the finest morellos, having cut off half the stalk ; prick them with a new needle, and drop them into a jar or a wide- mouthed bottle; pound three-fourths of their weight of rock candy, strew over, fill up with white brandy, and tie a bladder over.

Harper's cook book encyclopædia