The Henderson cook book

Peel and slice the fruit and pat it dry between the folds of a towel. Boil together without stirring 1 pound of sugar and !/2 a cupful of water. When a little dropped into cold water is brittle, remove the saucepan from the range, stand it in an outer pan of boiling water and stir in 3 tablespoonfuls of lemon juice. Take each slice of pineapple up quickly with sugar tongs, dip it into the scalding syrup and lay on waxed or greased paper to dry. This drying process would be best done where the air is dry and warm. — Mrs. W. D. Horner. KISSES. Whites of 8 eggs, 1 pound granulated sugar. Add sugar to whites before beating and heat until it will stand alone. Flavor with lemon or vanilla. Drop from teaspoon on buttered paper, and let dry out and turn a little yellow in a slow oven. — Miss Julia M. Cooper. PRESERVING. Preserves require from % to 1 pound of sugar to each pound of fruit; and ^ cup of water to each pound sugar. The fruit should be simmered in the syrup until tender, a little at a time ; skimmed out into the jars ; when all are done the syrup should be brought to boiling point, jars filled and sealed. Hard fruits like quinces should be first steamed or cooked in boiling water until tender. Use good fruit which is a little underripe. Use the best granulated sugar. Do not make large quantities of jelly at one cooking. Heat the sugar in the oven before adding it to the fruit juice. If the juice must be boiled down, always do so before the sugar is added. The jelly will be clearer and finer if the fruit is simmered gently and not stirred during cooking. Do not allow the syrup to boil rapidly, or crystals may appear in jelly. Always make jelly on a bright, clear day. Wash the jelly glasses in hot water and set them on a folded cloth rung out of hot water. Set the jelly in a sunny window for 24 hours, then cover with melted paraffine and set in a dry, cool place. APPLE PRESERVES. Peel and quarter, removing cores. To each pound of apples allow % pound of sugar. Make ginger tea, strain over the sugar and cook until a thick syrup. Put in apples, cook until done ; do not stir, and seal at once in glass jars. GREEN TOMATO PRESERVES. Select rather small tomatoes and cut in halves crosswise. If larger, quarter the halves. To each pound of fruit allow % pound of sugar and J/2 a lemon cut in thin slices. Use lemons that do not have a bitter rind. Put with the sugar enough water to dissolve it in the preserving-kettle and when it reaches the boiling-point add tomatoes and lemon. Simmer gently until the tomato is clear and tender, then seal. FIG PRESERVES. Figs should not be very ripe. Peel very thin with sharp knife, leaving stems on. To each pound of figs allow % pound of sugar. To each 2 pounds of fruit 1 lemon, removing seed. Put sugar and lemon on to boil to thick syrup ; drop in figs and cook until done. Fill jars, screw on tops and place in cool closet. PEAR PRESERVES. Peel pears, quarter if large, halve if small. To each pound of fruit allow % pound of sugar. Boil sugar and little water to thick syrup. Drop in pears with clove stick in each piece, or if preferred flavor with ginger or lemon. Cook until done and put up in jars, sealing at once. PEACH PRESERVES.