The home cook book

SPICED GOOSEBERRIES ' Head and tail three quarts of gooseberries. With a little water to cover the bottom of the kettle stew them a few minutes till their fibre is relaxed. Then add one pint of vinegar, a quart and a half of sugar, a teaspoon of ground cloves, two tablespoons of ground cinnamon, half a teaspoon of white pepper, and half a teaspoon of salt. Use a porcelain kettle, and boil the fruit and the syrup thirty or forty minutes over a slow fire. Seal in bottles or glasses for use. SPICED GRAPES Pulp the grapes. Boil up the pulp fill the fibre softens and loosens the seeds. To every three quarts of skins and pulp add the syrup described in the foregoing receipt, namely, a pint of vinegar, a quart and a half of sugar, a teaspoon of ground cloves, two tablespoons of ground cinnamon, half a teaspoon of salt, and half a teaspoon of white pepper. In a porcelain kettle gently boil all these ingredients, allowing thirty to forty minutes for a complete, slow cooking. Put in bottles, seal, and set in the fruit closet for use. GRAPE JELLY Choose grapes just turning ripe. Pick from the stems and cook in a preserving kettle, allowing a cup of water to each pound of grapes. When the grapes are cooked soft, put in a jelly bag and let the juice drip in an earthen bowl. If you squeeze the bag the jelly will be cloudy. Cook the strained juice about twenty minutes. Then add a pound of warmed sugar to each pint of juice. Simmer at a bubble five minutes, Skim and put in jelly glasses while hot. After the jelly cools, lay over paper dipped in brandy, and seal. CITRON MELON PRESERVE Peel and slice the melon thin, or in small quarters. To every pound of citron allow one pound of sugar and quarter of a pound of ginger-root. Put the melon in water enough to cover, add to this water two teaspoons of soda, boil until just tender, and set to cool. When cold, soak in a strong alum water one hour. Make a syrup of one pint of water and two pounds of sugar. Beat the white of one egg to a stiff froth, add this to the sugar and water, stir, let it boil, and skim off the egg. As the egg clears the sugar and water add the ginger-root and melon and cook in this syrup until clear. Put in glass jars (not too full), and cover with the syrup. ORANGE JELLY Slice oranges very thin. Put in preserving kettle and cover with cold water. Boil for two hours. A delicately tart jelly will be obtained. After boiling the water and pulp, pour it into a strainer lined with cheesecloth and let the liquid drip. To one pint of juice add one pint of heated sugar. Boil till a drop will jelly when poured on a cold plate. Put into glasses and cover with paraffine. ORANGE JUICE AND YELLOW First be sure your oranges are clean, then wash and wipe them dry. From a quarter of them grate off the yellow skin. Roll them all upon a board under the hand, halve them, and squeeze out all the juice. Put the grated yellow, and measure the orange- juice, into a porcelain-lined fruit kettle. Set over the fire, and when it begins to boil, add as much sugar as you measured of the juice. Cook slowly till the juice thickens and put in glasses and seal. ORAXGE-AND-LEMON MARMALADE