Pare the roots of fresh green ginger, using a sharp knife ; place each piece in cold water as peeled. Drain ginger, and weigh. Put in preserving kettle and cover with cold water. When water boils, re- move ginger and place in cold water. When cool, return to kettle and add more cold water. Repeat this 3 times, when the ginger will be tender ; leave it last time in cold water. Allow % pound granulated sugar to 1 pound ginger root, 1 pint of water, white of 1 egg✪ To Preserve Ginger. Put sugar and water in kettle, bring slowly to boiling point, until sugar is dissolved. Beat egg until stiff, and stir into syrup. When it boils, skim until clear, and set aside to cool. Drain ginger, wipe dry, and when syrup is cold place in the ginger to remain 36 hours. Reheat syrup and pour over ginger once more. Put in jars and seal. Orange Preserves. Cut Florida oranges in 4 sections, reserving all juice to add to syrup. Allow % pound granulated sugar to 1 pound of fruit. Add enough water to juice and sugar to dissolve well.✪ Orange Preserves Cook to a thin syrup, then add the fruit, cooking until transparent. Brandied Cherries. ft Take large sweet cherries and remove the stems or clip them within an inch of the fruit. Put in porcelain kettle 1 pound granu- lated sugar, and 1 quart of water✪ Brandied Cherries. Boil and skim the syrup until clear ; scald' cherries in this syrup for 2 or 3 minutes, but not long enough to break the skins. Then remove from syrup with a skimmer and spread on dishes to cool. There must be sufficient syrup to cover 320 KENTUCKY BECEIFT BOOK. cherries. When syrup is clear set away to cool. Mix with this syrup an equal quantity of the best French brandy. Put cherries into wide-mouth bottles and pour over the syrup. Dip corks into melted resin and wax. Brandy Peaches. Fourteen pounds of clingstone peaches, 8 pounds of granulated sugar✪ Brandy Peaches. Put peaches in wood ash lye, and rub off skin with a cloth, then drop in cold water. Put sugar in porcelain kettle, with as lit- tle water as possible, to dissolve it, and boil to a thin syrup; then put in the fruit and cook slowly, until a straw can be thrust through the peaches. Remove fruit carefully, and cook the syrup thick. Re- turn to kettle to heat. Fill the heated jars nearly full of peaches, and put half juice and half brandy, covering well the fruit. Seal immediately. Brandy Peaches. Four pounds of fruit, 3 pounds granulated sugar, 1 quart cold water^ 1 pint of brandy. Peel clingstone peaches, leaving in the pit. Then make a syrup with the sugar and water, removing the scum. Put in peaches to cover bottom of kettle, remove when trans- parent, adding rest until all the fruit has been cooked. Set aside until syrup is cold, add the brandy, fill the jars and seal. To Preserve Peaches. Select white clings, if you desire to preserve them whole. Yel- low peaches make the most transparent preserve. If white clings are used peel and weigh. To each pound of fruit, put 1 pound of sugar and % pint of water.✪ To Preserve Peaches Put the syrup to boil, clear it with 1 tolerably well beaten white. As it boils skim well. Have the peaches in cold water all the time the syrup is boiling. When the syrup is clpar put in the peaches; let them boil gently for % hour, then place on a dish for 2 hours ; boil again until they are clear. Place in jars and pour the syrup over and seal. Melon or Citron Preserves. Take watermelon rind and peel ; then put 1 pound of sugar to each pound of citron, 1 ounce of ginger root, 1 lemon and % pint of water✪ Melon or Citron Preserves. Scrape the ginger root, and tie in a cloth with the yellow rind of the lemon pared very thin. Squeeze the lemon juice and strain, put the sugar and water in porcelain kettle; let them come to boiling point; skim often. When syrup is free from scum put in citron rind and boil until it looks clear. Let it cool in the kettle and put in jars. Preserve Greengages. ✪ Preserve Greengages

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Pare the roots of fresh green ginger, using a sharp knife ; place each piece in cold water as peeled. Drain ginger, and weigh. Put in preserving kettle and cover with cold water. When water boils, re- move ginger and place in cold water. When cool, return to kettle and add more cold water. Repeat this 3 times, when the ginger will be tender ; leave it last time in cold water. Allow % pound granulated sugar to 1 pound ginger root, 1 pint of water, white of 1 egg. Put sugar and water in kettle, bring slowly to boiling point, until sugar is dissolved. Beat egg until stiff, and stir into syrup. When it boils, skim until clear, and set aside to cool. Drain ginger, wipe dry, and when syrup is cold place in the ginger to remain 36 hours. Reheat syrup and pour over ginger once more. Put in jars and seal. Orange Preserves. Cut Florida oranges in 4 sections, reserving all juice to add to syrup. Allow % pound granulated sugar to 1 pound of fruit. Add enough water to juice and sugar to dissolve well. Cook to a thin syrup, then add the fruit, cooking until transparent. Brandied Cherries. ft Take large sweet cherries and remove the stems or clip them within an inch of the fruit. Put in porcelain kettle 1 pound granu- lated sugar, and 1 quart of water. Boil and skim the syrup until clear ; scald' cherries in this syrup for 2 or 3 minutes, but not long enough to break the skins. Then remove from syrup with a skimmer and spread on dishes to cool. There must be sufficient syrup to cover 320 KENTUCKY BECEIFT BOOK. cherries. When syrup is clear set away to cool. Mix with this syrup an equal quantity of the best French brandy. Put cherries into wide-mouth bottles and pour over the syrup. Dip corks into melted resin and wax. Brandy Peaches. Fourteen pounds of clingstone peaches, 8 pounds of granulated sugar. Put peaches in wood ash lye, and rub off skin with a cloth, then drop in cold water. Put sugar in porcelain kettle, with as lit- tle water as possible, to dissolve it, and boil to a thin syrup; then put in the fruit and cook slowly, until a straw can be thrust through the peaches. Remove fruit carefully, and cook the syrup thick. Re- turn to kettle to heat. Fill the heated jars nearly full of peaches, and put half juice and half brandy, covering well the fruit. Seal immediately. Brandy Peaches. Four pounds of fruit, 3 pounds granulated sugar, 1 quart cold water^ 1 pint of brandy. Peel clingstone peaches, leaving in the pit. Then make a syrup with the sugar and water, removing the scum. Put in peaches to cover bottom of kettle, remove when trans- parent, adding rest until all the fruit has been cooked. Set aside until syrup is cold, add the brandy, fill the jars and seal. To Preserve Peaches. Select white clings, if you desire to preserve them whole. Yel- low peaches make the most transparent preserve. If white clings are used peel and weigh. To each pound of fruit, put 1 pound of sugar and % pint of water. Put the syrup to boil, clear it with 1 tolerably well beaten white. As it boils skim well. Have the peaches in cold water all the time the syrup is boiling. When the syrup is clpar put in the peaches; let them boil gently for % hour, then place on a dish for 2 hours ; boil again until they are clear. Place in jars and pour the syrup over and seal. Melon or Citron Preserves. Take watermelon rind and peel ; then put 1 pound of sugar to each pound of citron, 1 ounce of ginger root, 1 lemon and % pint of water. Scrape the ginger root, and tie in a cloth with the yellow rind of the lemon pared very thin. Squeeze the lemon juice and strain, put the sugar and water in porcelain kettle; let them come to boiling point; skim often. When syrup is free from scum put in citron rind and boil until it looks clear. Let it cool in the kettle and put in jars. Preserve Greengages.

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